by Lara Victoria
Most of the food can be prepared ahead of time. Included here are recipes for Spanish staples that are easy to make and sure to delight your guests.
I t was said to be a blustery day when a distinguished royal en route to Cádiz stopped for refuge and a drink at a humble tavern. The server presented the weary traveller with a sherry, placing a piece of jamón on top of the glass to keep the blowing sand out of it. Thoroughly refreshed by his cup of Jerez, or sherry, as we know it, the sand-fending piece of ham turned out to be a welcomed bite. So pleased was he, that King Alfonso VIII ordered another drink con la tapa , or “with the lid.” And that is how, it is said, that tapas originated around the last century. Of course, depending on where you are in Spain, the tapas origin story will be disputed with conviction and passion, some claiming it was in fact the ailing King Alfonso X of Castile who decreed that no tavern could serve alcohol without a small bite of food alongside. Others might argue that tapas were born of the ingenuity of tavern servers who placed pieces of cured meat on top of the glasses of wine. Firstly, it kept dust and bugs from falling into the wine, but most importantly, the salty meat made patrons more thirsty, so they ordered more wine. Despite the variety of such origin stories, you will find consensus in the fact
The Wines You can delight in a single bottle of wine throughout the evening or do a tasting of the different wines your guests may bring to pair with the variety of tapas served. Luckily, tapas are extremely wine-friendly. For an authentic Spanish experience, however, consider serving a sherry or a Montilla alongside your tapas spread. A fino, for instance, is surprisingly delicious with Spanish Tortilla Squares or Gambas al Ajillo (garlic shrimp). Similarly, a nuttier, oxidative style of sherry like an oloroso would justify the hearty flavours of albondigas (Spanish meatballs) or even a pintxo with Jamón Ibérico and Goat’s Cheese Pintxos. Speaking of pintxos, nothing would make the experience more authentic than ceremoniously pouring a chilled glass of Txakoli (pronounced cha-koh-LI ) alongside, if you can find it. Its light-bodied bubbles refresh the palate between bites. If you are serving lighter fare, consider a Verdejo for a white accompaniment with its crisp freshness. For a red option, a Garnacha or a young Tempranillo would serve marvellously with their bright fruit bouquet and
that tapas as a gastronomic experience are engrained in Spanish culture. That said, when in the Basque region of the country, you’d do well to ask for “pintxos” (pronounced PEEN-chos ) instead of “tapas” or you might be tersely reminded that up there, you can only have pintxos! Today, the world has embraced tapas culture. These bite-sized delights need not be complicated. With their soul-soothing flavours, they are akin to comfort food across global cuisines, also appealing to the human appetite for variety. Tapas allow one to taste a variety of options in small portions. It is no wonder that tapas-themed parties are becoming increasingly popular. Here are a few tips to host your own memorable tapas party. The Food Keep it simple. Most of the food can be prepared ahead of time. Included here are recipes for Spanish staples that are easy to make and sure to delight your guests. Of course, feel free to unleash your culinary creativity too. A slice of baguette, an anchovy fillet and a piece of cheese crowned with an olive pierced with a toothpick would amount to a perfectly respectable pintxo.
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for recipes, see index on page 132
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