So what is tapas? The story goes that many centuries ago in Spain, barkeeps at tabernas gave patrons rounds of bread to cover their sherry glass to keep the flies out of their drink. Soon, small toppings were put on the bread and a cuisine was born. Tapa is an eclectic mix of tastes and textures, all served with plenty of crusty bread to pile on the toppings or soak up the  juices.  All you need to eat tapas is a picar, or fork.

The very nature of tapas is informal and fun, making it perfect for entertaining. Whether lingering over drinks, or “grazing” through dinner, plan your menu around a balance of purchased “ready to eat” (olives, etc), make-ahead, and those that need a little last minute preparation. Serve the dishes a few at a time, in the center of the table so that everyone can sample each dish. To accentuate the range of personalities within the food, I like to use an assortment of serving pieces with personality, too. No matching “sets” for tapas!  To round out the mood, serve lush Spanish wines or sangria along with the tapas. 

To learn more about tapas and discover some really great recipes, pick up “The Foods and Wines of Spain” or “Tapas, The Little Dishes of Spain” both by Penelope Casas. In the meantime, treat your friends to a “tiny taste of Spain” with Beef Empanadas, Banderillas, and Garlic Shrimp. Salud!

Garlic Shrimp

Serves 4 
Garlic shrimp is  the quintessential dish for dipping good crusty bread into the garlicky oil.

¾ pound medium shrimp
8 tablespoons olive oil
4 cloves garlic, chopped
1 dried red chili pepper, stemmed and seeded, cut in half
1 teaspoon good quality Spanish paprika
Salt, to taste
¼ cup minced parsley

In a large skillet heat olive oil over medium high heat; add garlic, chili pepper and paprika. Sauté until garlic is lightly golden, but not brown. Add shrimp; cook 2 minutes or just until done. Season with salt. Transfer to a small serving dish. Sprinkle with parsley; serve immediately with crusty bread for dipping into the oil.