by Sandra Piddock

Created on: July 20, 2008   Last Updated: May 14, 2012

Think of Spain and you think of Tapas, those delicious snacks which go so well with drinks on the terrace or at a pavement bar. Tapas allegedly originated in Seville in Andalucia, when someone ordered a glass of wine and asked for something to tapar (cover) the glass to keep the flies away from the wine even though they don't drink very much! The barman covered the glass with a slice of Serrano ham and Tapas were born. Of course, this could be an urban myth, but I think it's a lovely story, which makes a fitting introduction to the subject of Tapas.

I'll ease you into it gradually with some ideas for instant Tapas. The main thing is to have a variety of taste experiences. Whatever else you serve, make sure you have a variety of olives, preferably pitted, as they're easier to eat. I like to serve black olives, green olives stuffed with anchovies and green olives stuffed with red peppers. (pimentos) Simply serve in small dishes with a tub of cocktail sticks handy or, if you want to impress, use a slotted olive spoon (cuchara de la aceituna).

Make your own banderillas another Spanish favourite by threading olives, silverskin onions, small gherkins and chunks of red pepper onto cocktail sticks. Any leftover banderillas can be stored in a wide-necked jar filled with white vinegar.

Another quick, easy Tapas is mussels, (mejillones) which can be bought in jars or tins. Yes, I know fresh steamed mussels are better, but we're talking quick Tapas here, and they are really good; if you can buy them in Spain, they come in a choice of sauces. Cockles (berbecheros) also come cheaply in jars and tins, as do squid rings. (calamares) Add your own individual touch by sprinkling with freeze dried parsley and freshly ground black pepper and nobody will know they came out of a jar or tin unless you tell them.

Many tapas bars in Spain serve a salad made from crabsticks, but for easy Tapas, just serve crabsticks, sprinkled with parsley and garnished with slices of lemon.

Spanish Serrano ham is a great delicacy, and every Tapas Bar worthy of the name will include ham and cheese (jamon y queso) in their selection. You can buy packs of ready-sliced ham in the supermarket. Cut into strips about 2cm x 5cm, lay in a circle on a side plate and fill the centre of the plate with small cubes of any Spanish hard cheese and some roasted almonds. (allemandras asadas) It's so simple to prepare, yet the combination of flavours is exquisite.

Serve your instant Tapas with a basket of sliced bread with tomato. (pan con tomate) Split a small baguette-style loaf down the centre and rub with a clove of garlic. Then cut a large, juicy tomato in half and rub that along the length of the bread. Cut into finger-sized chunks and serve. Make sure there are serviettes on the table and invite some friends. Buen Apetito!

Learn more about this author, Sandra Piddock.
Click here to send this author comments or questions.