In Spain, appetizers are known as "tapas." The classic before-dinner snack includes a variety of cured meats, mostly pork based, fish, shellfish, vegetables and fruits, pretty much anything that can be served ready as a small portion of a dish and can be accompanied by a cool drink. Oils and sauces are big in Spanish cuisine and carryover to Spanish appetizers as well.
The Art of Tapas
Tapas refer to can be prepared and eaten as a quick and easy snack. Tapas originate from the Spanish verb "tapar," which means, "to cover." The meaning derives from a Spanish legend of a 19th century king who took too long to drink a glass of wine, causing a quick-thinking servant to cover the glass with a thin slice of ham, thus creating the first tapas. Tapas are eaten throughout the day as well as right before meals.
Meat and Seafood
Provide a variety of cured Spanish meats in your appetizers. Thin slices of ham (jamon) or chorizo should be available in small pieces with toothpicks. Arrange them in small bowls or trays. Seafood also plays a huge role in Spanish cuisine. Marinated cockles, eaten with toothpicks and served in spicy oils or sauces, are a Spanish favorite. Boiled octopus cut into bite-sized pieces with a little olive oil, salt and paprika will provide your guests with an authentic and visually pleasing snack. Snails are not only for the French, a pot of snails cooked in olive oil and herbs are the perfect finger food and takes only minutes to prepare. If snails are a little too adventurous, try simply lying out crispy pieces of bread dipped in olive oil and topped with a bit of chorizo. Make available a selection of hard cheeses to go along with the meat.
Vegetables and Fruit
The Spanish love their vegetables, though unlike American appetizers, they are rarely eaten raw. Oils, particularly olive oil, are a quintessential Spanish flavor. Offer your guests a variety of fried and sautéed vegetable such as Spanish fried potatoes with allioli dip (olive oil, egg yolk and garlic), sautéed mushrooms and onions, artichokes in olive oil, peppers stuffed with cheese or fish, and figs and melon wrapped in thinly sliced Iberian ham. Oiled vegetables rolled in flour and then fried in oil are common Spanish appetizers served with an allioli dip or a Romesco sauce (tomatoes, garlic, dried red pepper, olive oil, salt, toasted hazelnuts and toasted almonds). While frying vegetables may be the tradition in Spain, providing raw vegetables with the same dips might be easier and more suitable to the American crowd.
Drinks
No Spanish appetizer is complete without a drink. Spain is known as great producer of wines, particularly sherry. Provide your guests with a variety though, include sweet Spanish Garnachas (red wines) and a cold dry white (try Galacian-style) wine. A cold beer is also commonly found among tapas eaters in Spain.
For a list of easy tapas recipes, visit the home of a chef and Barcelona native at Spanish Recipes.
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