My husband, Joe, and I just got back from the Rioja and Basque region in Spain, where we spent each night on a tapas crawl. We went from tavern to tavern, sipping and sampling incredible wine and flavorful tapas!
Although there are several theories about the origin of serving tapas, the tradition of taverns serving salty, flavorful foods on small plates has evolved into a way of life throughout Spain and I can’t get enough of it. In fact, as soon as I came home, I taught a hands-on cooking class on entertaining with tapas at my kitchen studio in San Francisco.
Tapas are the perfect fare for summer entertaining and the best part is that they’re easy to pull together. Some dishes can be made in advance and served warm or at room temperature and others can be as simple as a wedge of Manchego or Cabrales, the blue-veined cheese, with a slice of membrillo or quince paste and a few marcona almonds. Add a dash of crushed red pepper and lemon zest to warmed olives and arrange a plate of cured meats like lomo, a lightly smoked pork tenderloin, or jamon Iberico and you have a party! With tomato season just around the corner, try rubbing toasted bread scented with garlic with a fresh juicy heirloom tomato, drizzle with fruity extra virgin olive oil and a sprinkling of maldon salt for the classic pan con tomate. Could it get any easier?
And to drink, try a fino or amontillado sherry like they serve in southern Spain, a chilled glass of Albarino or Txacoli or a full bodied tempranillo from La Rioja or Ribera del Duero. And you can never go wrong with a cold glass of bubbly Spanish cava or beer!
Ready for more? Here’s some recipes to help you create your own tapas crawl:
¡Salud!
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