~ Tempting Tapas ~
Eighty degree weather is upon us! As we careen into the summer months, cooking a full meal on a hot, humid night might feel unimaginable. Eating it might feel pretty intimidating as well. If this sounds familiar, you might benefit from an evening meal of
tapas, Spain's little plates. Tapas originated in the province of Andalusia, Spain's southern tip bordering the Mediterranean Sea, but are now enjoyed throughout the country. Spain's provinces are based on the country's old medieval kingdoms, and each section of the country reflects its geography and history. The cuisine of Mediterranean Spain mirrors the colorful, rich land that surrounds it with sensuous flavors and scents.
The word "tapa" literally means "lid," and refers to when, in medieval times, innkeepers would bring glasses of sherry to stagecoach drivers, covering the glass with a thin slice of meat or cheese to keep the bugs out. Also, this sustenance was said to keep the stagecoach drivers from getting drunk. This old way of eating and drinking has trickled down through the years and continues to be a huge part of Spanish culture.
Sevillian tapas expert Juan Carlos Alonso describes the practice of consuming tapas as "drinking, eating, chatting, strolling, greeting, seeing, being seen...," a way of dining that embodies the Spanish lifestyle. A
taberna, or
tasca, is a small bar where customers stand while they drink and eat, while in
cervecerias it is more traditional to sit down. People flit from taberna to taberna with their friends and family to taste all sorts of different dishes. Tapas are served in small portions, so a couple will serve as the perfect appetizer; if you had a few more, you can make it a whole meal. Whether served on a thick slice of fresh bread, a skewer, or a tiny plate, tapas are guaranteed to always be a flavorful bite full of pure and rich ingredients.
Some common components of tapas are veggies like potatoes, tomatoes, and asparagus, as well as savory olives and legumes of all varieties. Manchego, goat, and Parmesan cheeses often complement toasted white and multigrain breads. Sausage and prosciutto make tapas worthwhile for meat lovers, and in towns especially close to the Mediterranean, fresh seafood like scallops and shrimp are grilled to perfection.
Today we're bringing you just three of the many options for summer night tapas. First, fresh and easy tomatoes and cucumbers stuffed with tuna will cool you right down. Second, grilled shrimp with pepper confetti skewers from Anya von Bremzen's book
The New Spanish Table are a great source of protein. Finally, the most common tapa is probably
Tortilla Espa�ola and there are many versions out there, but Oldways friend and caterer/cooking teacher Gabriela Llamas makes it quickly and simply.
Click on a photo or recipe title below to link to the full recipe.
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