Catering

It's all about Tapas...

The patrons are packed in like sardines, chattering happily and loudly while eating standing up or sitting down. The air is heavy with the aromas of sherry and ham, cheese, beer and wine. We are at a bar in Andalusia, to be more specific, at a tapas bar in Andalusia. How can one possibly get into this scrimmage?

Yet somehow, everyone finds an undisturbed spot somewhere between the sky clouded up by a parade of pork knuckles with scrumptious ham on them that make you want to bite into them and the ground covered with napkins, olive kernels and pistachio shells.


So don't fret, you'll get yours! Once you've pushed your way through to the bar, the burning question instantly arises: What the hell should I eat? All of the edibles are tantalizingly presented and cooled behind glass so that your eyes can sample the dishes. It’s overwhelming and your brain seems to freeze up.

A tip for those who want to survive this adventure: simply grab what you like and give it a try! The sky is the limit when it comes to the culinary imagination that goes into the local dishes – fish, meats, vegetables: virtually everything is combined – there are no restrictions – the only thing that counts is great taste... You have landed in the land of tapas!

The term probably comes from the Spanish "noun apa", which means cover or lid. In the past, small pieces of bread or similar snacks were used to cover wine or sherry glasses to prevent flies from encroaching upon the revered spirits. Tapas are served in hot, cold or warm varieties. Some are very basic dishes – such as olives marinated in rosemary and olive oil, mature cheeses or wafer-thin sliced ham. Tapas prepared by the chef are much more complex.

You will have a choice of countless variations of blood sausages. Morcilla is one of those varieties. Seared in a hot pan until the grease bursts out of them they are combined with rice and/or onions and cinnamon. Yet that’s just one recipe – virtually every village has its own. Pieces of tortillas – lukewarm and combined with chilies roasted on a hot skillet – they’re absolutely delicious, as are the croquettes with cheese or ham. Try kidneys in sherry sauce or meat balls in a savory gravy – Albondigas.

Actually, the former two are complete meals. Add sides to this spectrum such as vegetables, which are also available in breaded and fried varieties, oven baked button mushrooms, crisp salads, including seafood salads. You will be amazed by all the treasures from the ocean served here! Many of them are available straight from the tapas counter: Boquerones al Vinagre for instance.

The later are slightly sweet-sour sardines, which are also available fried. Gambas al Pil Pil – a dish featuring shrimp that get their heat from chili, garlic and oil, are brought to the table in boiling hot clay pots. Count on a fiery adventure! Unfortunately, just in case you’re planning to make tapas a part of your diet plan – they won’t help you lose weight...

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