For food lovers looking for a tasty tapas dish, we’ve got a piping hot recipe for you! But before you serve this culinary delight, we’d be remiss if we didn’t drop some knowledge about this Spanish tradition.
For centuries, the culture of tapas has united friends and families over loud and late-night meals. Its origin has locals divided, with some suggesting that pieces of bread were used to keep flies away from glasses of wine—this stems from the verb ‘tapa’, literally meaning ‘cover’.
Others believe that King Alfonso the Wise passed a law that nowhere in Spain was to serve alcohol without a small dish, crediting this as the cure for his illness.
DID YOU KNOW? Once the norm across bars and restaurants in Spain, Granada is the only region in the country to still offer free tapas with each serving of alcohol.
Either way, these small plates come in many mouth-watering guises but one of the most popular dishes in tapas cuisine is patatas bravas, cubed potatoes with a spicy tomato sauce. In the northeast, the Catalans serve this alongside aioli, an olive oil and garlic sauce. Chorizo sautéed with red wine and onion is another hearty favorite. The Leon region is renowned for producing the best cured meats.
Are you ready to test your tapas culinary skills? Here you go!
How to Cook Patatas Bravas
17 – 5 oz potatoes
1 can chopped tomatoes
1 tsp cayenne pepper
2 tsp sweet paprika
Rock salt and ground pepper
Fresh parsley, chopped
Chop the potatoes into cubes, douse in olive oil and roast in preheated oven at 200°F for 50 minutes. For the sauce, chop onion and fry until softened. Add garlic, spices and tomatoes, bring to a boil and simmer for 15 minutes. Take the potatoes out of the oven, arrange in a dish, drizzle the sauce over them and top with chopped fresh parsley to garnish. Buen provecho!