Tap into FLAVOUR
Evoking a taste of the good life in every bite, the food of Spain is beloved beyond its borders. In celebration of World Tapas Day, we take a culinary tour to some of its finest regions, sampling emblematic flavours along the way
From steaming pans of fresh octopus to tempting plates of cured meats, pan con tomate and unique cheeses, the story of Spain is embedded in its cuisine. This unbeatable gastronomic scene is rooted in tradition and driven by the sublime quality of the country’s produce, which sings in even the most simply prepared dishes.
With a diverse topography dictating all the regional idiosyncrasies, it can be hard to know where to start your culinary adventure, but one thing’s for sure – epicureans won’t be disappointed. Tasting Spain helps you get to the very heart of Spanish food culture, with a roll call of gourmet destinations from A Coruña in the north-west to the southeastern port of Dénia via Oviedo and Pamplona. So whether you fancy modern takes on the classics in Madrid, or fresh-offthe-boat shrimp in Cambrils, they’ve got you covered.
CULINARY HEARTLANDS
Spain’s rich interior is replete with produce that forms the basis of every good tapas table. Take Badajoz in western Spain’s Extremadura region, which undulates from oliveand grape-dotted hills – producing excellent Monterrubio oil and Ribera del Guadiana wine to the – vast dehesa, a wild, forested pastureland of holm oak, pine and beech. Tradition runs deep here and the rugged dehesa provides ideal grazing for sheep and goats, reflected in classic dishes such as caldereta de cabrito (kid with onions and paprika) and a range of outstanding cheeses like creamy Torta del Casar. Made using age-old methods, it’s one of the region’s six PDO (Protected Designation of Origin) products.
The dehesa is also the home of the cerdo Ibérico, the black pig raised on bellotas (acorns) whose flavoursome meat graces tables in the form of superlative slivers of jamón Ibérico de bellota and myriad charcuterie such as lomo Ibérico.
The wild bounty of this rugged land extends to ceps, truffles and trigueros (wild asparagus) – for those who know where to look – while the influence of its Moorish past and ingredients from the New World come together in the ubiquitous pimentón. The red peppers are smoked over holm oak before being ground to become a key ingredient in tapa such as migas extremeñas.
ISLAND INFLUENCE
Floating off the coast of Africa, ruled by the Atlantic and nourished by an extraordinary climate, the Canary Islands’ gourmet offerings are not to be underestimated. On Tenerife, the volcanic terroir provides rich soil for a lively viniculture – the malvasia grape grows particularly well – while the shoreline provides unmissable local sama, cuttlefish, tuna, sardines and prawns (star of gambas al ajillo). And there are plenty of skilled chefs to prepare them, whether from the new wave of Michelin-starred kitchens or straight off the boat at a traditional seaside taverna.
More than the sum of its coastline, however, inland rabbits, goats and sheep are the source of standout island meat and cheese, while bees make honey from Mount Teide’s tajinaste plant. Historic influence from distant shores is seen in the likes of the iconic Canarian banana, a creamy, fragrant fruit used in sweet and savoury dishes alike – try arroz a la cubana, made with eggs, rice, tomato sauce and fried bananas.
Other gastro-glories include avocados, pineapple, tomatoes and the gnarly, black Canarian potato, of which there are some 30 different varieties (sweet potatoes are common over on Lanzarote). For Papas arrugadas they’re cooked in seawater and served with mojo verde or mojo picón – a sauce of local peppers, garlic, olive oil and paprika.
TAPAS TOWNS
In the country’s urban centres, tapas is a way of life. Whether you’re in Madrid, Valencia, Zaragoza or Valladolid, a slow parade of delicious small hot and cold plates go hand in hand with aperitivo and bonhomie. The name tapa means to cover, and originally, these lilliputian bites – perhaps a piece of topped bread or slice of cured meat – were placed over sherry glasses to prevent fruit flies hovering. So where better to sample an authentic taste than Andalusia – motherland of sherry, olive oil and, on the banks of the Guadalquivir river, rice, the essential ingredient for an authentic seafood-laden paella.
In vibrant Seville, the deep-rooted tradition of tapeo is a daily occurrence, with bars and restaurants spilling tables on to the orange-tree lined streets to welcome locals and visitors alike. It’s typical to bar hop your way around, picking a couple of plates at each spot. Slices of ham, cheese, piping-hot croquetas with garlicky alioli, piquant vinegar-laced boquerones make a feast for the senses. Round things off with a biscuit-like tortas de aceite, a local speciality made from a centuries-old recipe with olive oil and a touch of aniseed.
Head to tastingspain.es and spain.info for more information and ways to celebrate World Tapas Day this month.