The English poet William Cowper once wrote that variety is the very spice of life and what gives it flavour.
Whilst there is no proof that the famous poet and hymn-writer ever even went to Spain or Portugal, this most famous of lines could have easily been written about Iberico tapas, a meal that is all about variety, flavours, good people and good times.
Because the plates are so small and often sampled by several people, it is always worth giving a dish a try even if it does not seem like something you would typically enjoy, as there is a good chance that one little bit may change your mind.
A lot is said about calamares, croquetas, patatas bravas and tortilla de papas, but here are some common traditional tapas dishes you may not have considered before that you must try at least once.
Pulpo a la Gallega
Tapas is found in the entirety of the Iberian Peninsula, which not only consists of two separate countries but also countries with very striking regional cultures and culinary traditions.
A good example of this is found with Galician-style octopus, named after the region in northwest Spain where this is an adored delicacy.
Traditionally cooked in a copper cauldron, pulpo a la gallega is octopus boiled al dente before being sprinkled with sweet and spicy paprika and sea salt.
Typically served on wooden plates with bread, it is traditionally never served with water, so the Galician tradition is to sample a local red wine with it.
Pimentos de Padrón
Staying in the beautiful region of Galicia for a little longer, Padróm peppers are small green chilli peppers that when fried in olive oil with a dusting of sea salt make for an ideal social tapas due to a very unique property they have.
Most Padrón peppers are mild and crunchy but there are always a few in the bunch that pack a particular kick that never stops taking people by surprise, even if they are partial to the taste of a scotch bonnet.
If you enjoy wing roulette and other similar foods where your tastebuds take a chance, pimentos de Padrón is a delicious dish and the life of a social gathering.
Zarajo
Offal is understandably not to everyone’s taste, as after all not everyone enjoys black pudding or haggis.
However, a delightful dish from the heart of La-Mancha that is certainly worth a try is zarajo, which are lamb intestines wound around a vine branch, fried or smoked and served as a tapa.
It also highlights the sheer variety of Iberian cuisine; whilst seafood naturally dominates the coasts, often you find pork, chicken and beef dishes in the heart of Spain, and the tapas tradition is not to waste anything that can be made delicious.
Boquerones
One of the rare tapas that is not traditionally served with wine, Boquerones, or anchovies, is a strong, tiny fish that is marinated in vinegar until the traditionally brown-coloured meat turns white before they are seasoned with garlic, olive oil and parsley.
This is arguably an even more acquired taste, but there are few meal traditions better than boquerones served on a balmy summer’s night with a cold beer or soft drink to wash it down.