Celebrate World Tapas Day (October 22) with a taste of culinary Spanish:
Aceitunas: olives, sometimes with a filling of anchovies or red bell pepper
Albóndigas: meatballs with sauce
Bacalao: salted cod loin sliced very thinly, usually served with bread and tomatoes
Boquerones: white anchovies served in vinegar (boquerones en vinagre) or deep fried
Calamares or rabas: rings of battered squid
Chorizo al vino: chorizo sausage slowly cooked in wine
Croquetas: a common sight in bars and homes, béchamel with chopped ham, boiled egg, or whatever filings, coated in egg and grated bread and fried
Ensaladilla rusa: (Olivier salad), potato salad made with mixed boiled vegetables with tuna, olives and mayonnaise
Gambas al ajillo: (with garlic), or pil-pil (with chopped chili peppers) or just grilled.
Patatas bravas or papas bravas: fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, also served with mayo or aioli
Pimientos de Padrón: small green peppers originally from Padrón (a municipality in the province of A Coruña, Galicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.
Pulpo a la gallega: (Galician-style octopus) or polbo á feira cooked in boiling water and served hot in olive oil. Seasoned with paprika, for its recognizable red color + sea salt for texture and flavor.
Pincho moruno (Moorish spike): a stick with spicy meat, made of pork, lamb or chicken
Tortilla de patatas (Spanish omelette) or tortilla española: a type of omelet containing fried chunks of potatoes and sometimes onion