If we ask any tourist what are the dishes that they like the most in the cuisine of our country, surely the word tapas would be in their answer. And it is that we all, nationals and foreigners, enjoy this way of eating so much ours, that of eating based on tapas, pinchos and rations. For that reason and since we are talking about eating tapas, these are the nine best recipes to be the kings of tapas.
Spain has always had a reputation for being a place where you eat well, not only to eat the best dishes in great restaurants, but also in bars, menu restaurants, roadside sales and other popular places, where the portions, the tapas and also the pinchos are our hallmark. You already know which are our most popular dishes, the ones that we have chosen as the most representative of our gastronomy and today, we are going to show you our best recipes for you to prepare tapas like nobody else.
How to make garnish hasselback potatoes
Nine tapas recipes to be the kings of tapas
A few months ago we told you about the ten dishes that had been chosen in Madrid Fusión as those that define our gastronomy and obviously, some of them have to be on the list, although others, as ours as paella, we have not included them in the tapas category, since they are more of a dish, -although in many of our bars the paella tapa is a tradition in the aperitif or vermouth on Sunday-.
1. Anchovies in vinegar
Without a doubt it is one of the most frequent tapas in our country. Whether alone with garlic and parsley, accompanied by some olives, or served with salted anchovies with the beautiful name of this tapa which is called marriage, the anchovies in vinegar are a tapa that we can make very easily at home.
- Ingredients for 4 people: 1 kg of medium anchovies, wine vinegar, olive oil, garlic and parsley
- Elaboration: Clean the anchovies well and remove the spineless loins. Wash each tenderloin with water and dry it. Bleed by soaking in cold water and a few ice cubes for 2 hours to make them white. Soak in a marinade of 1/3 water and 2/3 vinegar for 1 hour. Freeze to avoid risk of anisakis. After thawed, season the anchovies with extra virgin olive oil, sliced garlic and chopped parsley. Those that are not consumed at the moment can be stored well covered with olive oil so that they remain fresh, without drying out, for six or seven days.
Link | Homemade pickled anchovies recipe
2. Clams a la marinera
If you take out your guests Some clams a la marinera like these and a good bread so that they can dip the sauce to their likingYou will have everything earned so that the kings of tapas can choose you.
- Ingredients for 4 people: 600 gr of clams, 1/2 onion, 1 clove of garlic, 1/2 chilli, 1 tablespoon of flour, 1/2 tablespoon of sweet paprika, 1 tablespoon of tomato, 1/2 glass of Jerez wine, 1 leaf bay leaf, abundant parsley, extra virgin olive oil and water
- Elaboration: Let the clams soak for 2 hours, changing the water every half hour. Open the steamed clams and reserve. Prepare a sauce by poaching half an onion, chilli and garlic over low heat, add the paprika and flour and make a paste or roux. Add the sherry wine and stir until the alcohol evaporates. Add the fried tomato and the water from having opened the previously strained clams and reduce for 5 minutes. Put the clams in the sauce and cook another 3 or 4 minutes until the sauce is to our liking
Link | Clams a la marinera recipe
3. Prawns with garlic
“What I like the most about garlic prawns is the olive oil moje” My friend Marko always says, an American who always chooses this tapa when we go out to eat tapas and rations. And it is true that this popular portion has such a delicious sauce that it is almost richer than the prawns themselves. Another option is to prepare the prawns in oyster sauce with whose photo we have headed this summary.
- Ingredients for 2 people: 400 gr of frozen or fresh shrimp, 4 cloves of garlic, 1 good jet of white wine, olive oil, salt, 1 cayenne pepper
- Elaboration: Peel the prawns, removing the head, legs and tail and removing the clean body. Put the prawns in a bowl and cover them with water and a good jet of white wine and leave to rest for two hours. In a clay pot, put a little olive oil with the chilli pepper, heat and brown the sliced garlic cloves. Add the drained prawns, turn up the heat and add a little of the broth where they have been soaked. Season to taste and turn off the fire, covering the casserole for a couple of minutes to let them cook with the remaining heat.
Link | Shrimp Scampi
4. Spanish omelette or potato omelette
The tortilla pincho, read a quarter of an omelette or an eighth of it, is one of the usual and essential tapas in any bar in Spanish territory. That is why you have to know how to do it well since who knows how to cook the omelette well, can go wherever it will always be well received. You can make the traditional recipe, with or without onion, or if you are more daring, make the omelette of a great chef like Sacha Hormaechea who taught us how to prepare his omelette for foreigners.
- Ingredients for 4 people: 4 medium potatoes (approximately 700 g), 2 onions (300 g), 6 M eggs, salt, olive oil
- Elaboration: Prepare the caramelised onion following these instructions to do it easily without adding sugar. While the onion is cooking, peel the potatoes and cut them into thin slices, ensuring that all of them are uniform in size. Leave in water for 15 minutes. Without giving the oil time to heat up, add the potatoes and fry very slowly, starting from an almost cold oil. This way they will be candied instead of browning. After ten minutes raise the heat to get some of the potatoes to be more toasted. Drain well and transfer to a bowl. Beat the eggs and mix with the potatoes, adding (if necessary) the caramelized onion. Curdle the tortilla by leaving it in the pan for a few minutes -according to the taste of the diners- turning it over to curdle the other side.
Link | How to make a potato omelette with candied onion
5. Scrambled eggs
Some smashed or cracked eggs as the Casa Lucio chef says, served over fried potatoes and garnished with Iberian ham are one of the best memories that those who visit Madrid take with them and pass this Madrid restaurant that has succeeded with a simple and tasty dish.
- Ingredients for 2 people: 2 eggs, a beautiful potato, 50 grams of very finely sliced ham
- Elaboration: Cut the potatoes into thin slices using the mandolin. Fry until crisp. Fry the eggs to taste, leaving them on the potatoes. Add some slices of Iberian ham and break the eggs. If you prefer, it can be made with poached eggs or eggs cooked at a low temperature instead of fried eggs.
Link | Low temperature eggs with potatoes and ham
6. Octopus a feira
- Ingredients for 4 people: 1 octopus of 1 kg and 1/2, 4 medium potatoes, 1 onion, some bay leaves, salt, salt flakes, sweet paprika and extra virgin olive oil
- Elaboration: Freeze the octopus so that its fibers break and thus it is more tender. Once defrosted, cook in boiling water with an onion and some bay leaves. Put and remove 3 times in the water and cook for about 30 to 40 minutes depending on the size. Cut the legs into slices with scissors. Cook some potato chips in cachelos. Sprinkle with paprika and add a little olive oil. Serve very hot.
Link | Galician octopus recipe
7. Sandwich of squid a la romana
The calamari a la romana, – curiously since Madrid has no coast – are one of the most requested tapas in the capital. Either in a portion format, in a lid format with two or three battered rings or the most classic, in the form of a sandwich, squids enchant locals and those who visit Madrid.
- Ingredients for 4 people: 2 squid, flour to coat, salt, lemon
- Elaboration: Clean the squid well, cut them into slices or rings and dry very well. (That is the key). Season lightly with salt and pass them through wheat flour or flour with egg type Yolanda or rebocina. Place on top of a strainer to shake all the flour well leaving them with a light batter. Fry in very hot olive oil in batches so that they cook quickly and are crispy on the outside.
Link | Chiringuito rations: calamari a la romana
8. Patatas bravas
One of my friends always asks for patatas bravas, wherever she goes and in any province in Spain. As she tells me, for her they are your reference to know what category a bar has, depending on the quality of this cover so common throughout our geography. The most famous are the bravas from the Docamar bar, and making them is really simple. Important, the bravas do not have tomato or ketchup.
- Ingredients for 4 people: 3 medium potatoes, 3 tablespoons of salsa brava, extra virgin olive oil, salt and a little parsley to decorate. For the brava sauce: 1/2 onion, 1/2 tablespoon of sweet paprika, a tablespoon of hot paprika, 2 tablespoons of flour and 500 ml of chicken broth
- Elaboration: To make the sauce, chop the onion very finely and fry it in a frying pan with 4 tablespoons of olive oil. Let it cook over a very low heat and before it takes color, add the sweet paprika and the hot paprika. Add the flour, cook for a minute and when it binds with the oil, add the chicken broth little by little, as when making a velouté (a kind of béchamel in which broth is used instead of milk). Cook for ten minutes and blend the sauce with a mixer, then pass it through a fine strainer to make it perfect. Fry the potatoes cut into irregular pieces and cover with the sauce.
Link | The definitive recipe for patatas bravas
9. Homemade croquettes
For me, croquettes are the perfect tapa since you can eat them with your hands, it’s perfect to dose and distribute and they are always – or almost always – delicious. We can make croquettes with many ingredients, ham, chicken, minced meat, fish, mushrooms, vegetables …