Here is a list of the most common tapas:
- Pinchitos morunos: Typical Andalusian dish, inherited from Arabic cooking. It is made of pieces of chicken or pork flavored with a mix of spices.
- Montaditos: Small pieces of toasted bread like a sandwich, filled with different things (like cured ham, sausage, anchovies, shrimp, etc.).
- Gazpacho: A typical Sevillian and Andaluz dish known for its excellence. It is usually eaten in the summertime and served as a starter plate. It is a cold soup made of tomato, cucumber, pepper, garlic, bread, olive oil, salt and vinegar. "Salmorejo" is the same but no water is added.
- Pescado frito: Fried fish, whole or cut into pieces, battered in flour and deep fried: anchovies, pijotas, squid, puntillitas (very small squid) among other things. A good way to try them all is to order a "frito variado", which is a bit of everything.
- Espinacas con garbanzos: Spinach with garbanzo beans, a traditional Sevillian dish. The condiments that give the spinach flavor are fried bread, garlic, cumin or bay leaves, with salt and crushed red pepper.
- Menudo: Made of cow tripe. In the rest of Spain it's called "callos". It is a spiced and hearty stew, sometimes quite hot, and contrary to its appearance, not too greasy. It can be stewed up with garbanzo beans, chorizo, blood sausage, etc.
- Huevos a la flamenca: This dish is made of vegetables (tomato, red pepper, peas, green beans, onion and garlic), chacina (a mix of cured ham and sausage) and egg. It is prepared in a casserole clay dish in the oven.
- Tortillitas de bacalao: This is made of dough with codfish (stripped and unsalted), garlic, onion, and parsley mixed together and then battered and deep fried.
- Ensaladilla: Potato salad with hard-boiled egg, tuna, peas and mayonnaise.
Learn Spanish in Seville and the Spanish culture could be very fun...even for your stomach!