Spain and tapas are two words that go very well together. This appetizer that is served in most Spanish bars – sometimes, in some places like Granada, even for free when ordering a drink – has become a country hallmark and a kind of very common tradition. Of course, each of us has their favourite type of tapa, some prefer to accompany it with wine, others with beer or even with a soft drink. Today we will review 5 of the tapas that have given us worldwide fame.

– Potato omelette, the star of the typical Spanish tapas

Its origins are not entirely clear – although in Villanueva de la Serena (Badajoz) they claim that it was invented there – but its ingredients are: potatoes, eggs, oil, salt and, for those who wish so, onions. Although there are many restaurants that have dared to innovate with the recipe of these tapas adding other ingredients such as chorizo, courgette or peppers.

– Croquettes, a must

Croquettes are possibly the tapas with the greatest potential of Spanish cuisine. The traditional ones are made with ham or roast but in recent years croquettes of multiple flavours like mushrooms, cod, squid in their ink or cheese have become popular.

– Paella, the best kept recipe of Spanish gastronomy

One of the great Spanish culinary dilemmas is what exactly paella has, Valencia’s star dish. Everyone agrees that rice is its main ingredient, but beyond that, things get complicated: the fundamental elements of the Valencian paella recipe are: chicken, rabbit, green beans, tomatoes, olive oil, water, saffron, salt and rice. There are also other versions: seafood paella with fish and seafood, “sea and mountain” paella with meat and fish, or mountain paella with more meat such as ribs. However you make it, it is one of the best Spanish tapas you can taste.

– Patatas bravas with alioli, these are typical Spanish tapas

No, chips are not traditional in Spain but if we change how they are cut and add some local sauce, we get a typical tapa. Patatas bravas are cut into a kind of dice of about 3 centimetres accompanied by salsa brava, which is a sauce with tomato, oil, sweet and spicy paprika or cayenne pepper. Alioli potatoes are the same but the sauce has oil, egg and garlic, and also it is a bit less spicy.

– Puntillitas, a very popular tapa in the south of the country

Known also – although not the same – as chopitos, pulpitos or chipirones, in the south of Andalusia, mainly in Cádiz, this tapa is known as puntillitas. It consists of fried fish, previously floured, which is usually accompanied by lemon or even mayonnaise or alioli.