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Tapas Restaurants

The tapas, according to Spanish legend came into existence when the Spanish King of Castile, Alfonso X came down from an illness that that was the effect of drinking wine with the dishes between meals, and upon regaining his health the king declared that taverns shall no longer serve drinks without the accompaniments of small snacks with the wine, and these small snacks are referred to as the Tapas. In the contemporary parlance and usage, the Tapas are a diverse range of appetizers that is found in the Spanish cuisine and the types of tapas varies and could either be cold ones or the warm ones, like the mixed olives tapas or the choitos tapas respectively, depending on the preference. What originated as simple appetizers and an accompaniment with wine, slowly gained popularity and more and more took on the habit of eating tapas exclusively for meals. Thus the tapas took to being a cuisine by itself and one can find this to be quite sophisticated too. A large number of bars throughout Spain offer the Tapas cuisine and the habitué of the Tapas bars are usually known to convert the tapas into whole meals by combining various orders of Tapas. Some of the world renowned Spanish Tapas includes the Tapas Aceitunas which is made up of olives, sometimes with a filling of anchovies or red bell pepper, Albóndigas which is made up of meatballs with sauce, Alioli which is made up of garlic and oil in Catalan, the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables, Bacalao which is made up of salted cod loin sliced very thinly, usually served with bread and tomatoes , Banderillas, or pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles guindilla with pieces of pepper and other vegetables. Sometimes they include an anchovy, Boquerones which is made up of white anchovies served in vinegar boquerones en vinagre or deep fried , Calamares or rabas which is made up of rings of battered squid, Carne mechada which is made up of slow which is made up of cooked, tender beef, Chopitos which is made up of battered and fried tiny squid, also known as puntillitas , Cojonuda superb female which is made up of a kind of pincho, it consists of a slice of Spanish morcilla with a fried quail egg over a slice of bread. It is very common in Burgos, because the most wellwhich is made up of known and widespread Spanish morcilla is from there. It can also be prepared with a little strip of red, spicy pepper, Cojonudo superb male which is made up of a kind of pincho, it consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread, Chorizo al vino which is made up of chorizo sausage slowly cooked in wine, Chorizo a la sidra which is made up of chorizo sausage slowly cooked in cider, Croquetas, served as a tapa, a light lunch, or a dinner along with a salad, Empanadillas which is made up of large or small turnovers filled with meats and vegetables, Ensaladillarusa which is made up of " little Russian salad", made with mixed boiled vegetables with tuna, olives and mayonnaise, Gambas which is made up of prawns sautéed in salsa negra peppercorn sauce , al ajillo with garlic , or pil which is made up of pil with chopped chili peppers , Mejillonesrellenos which is made up of stuffed mussels, called tigres "tigers" in Navarre because of the spicy taste, Papas arrugadas or papas con mojo see Canarian wrinkly potatoes Canary Islands which is made up of very small, new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with mojo sauce, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga fresh bread crumbs without the crust to thicken it, Patatasbravas or papas bravas which is made up of fried potato dices sometimes parboiled and then fried, or simply boiled served with salsa brava a spicy tomato sauce, sometimes served also with mayo or aioli, Pimientos de Padrónwhich is made up of 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 which is made up of style octopus or polbo á feira octopus in the trade fair style in Galicia, is cooked in boiling water preferably in a copper cauldron or pan and served hot in olive or vegetable oil. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognizable red color, and sea salt for texture and flavor, Pincho moruno Moorish spike which is made up of a stick with spicy meat, made of pork, lamb or chicken, Puntillitas Andalusia or chopitos central Spain which is made up of battered and fried tiny squid, Queso con anchoas which is made up of Castilla or Manchego cured cheese with anchovies on top, Rajo which is made up of pork seasoned with garlic and parsley, with added paprika, called zorza, Setas al Ajillo which is made up of fresh mushrooms sautéed with olive oil and garlic, Solomillo a la castellana which is made up of fried pork scallops, served with an onion and/or Cabrales cheese sauce, Solomillo al whisky which is made up of fried pork scallops, marinated using whisky, brandy or white wine and olive oil, Tortilla de patatas Spanish omelette or tortilla Española which is made up of a type of omelet containing fried chunks of potatoes and sometimes onion, Tortilla paisana which is made up of a tortilla containing vegetables and chorizo similar to frittata , Tortillitas de camarones Andalusia which is made up of battered prawn fritters, Zamburiñas which is made up of renowned Galician scallops and the Chlamys varia , often served in a marinera, tomato-based sauce. The tapas vary from one region to another, and the variations are profound especially in Argentina, Asia, UK and in North America where Tapas have come to be quite popular, and is taken to by quite a large number of people. In Argentina the Tapas has evolved and varied to form Picadaw which involve cold dishes like hams, slamis, cheese and olives. The Venetian cicchetti is the version of tapas that has been taken to by quite a large number of Venetians who consume them for either snacks or for lunch. In Asia, especially in Korea the Tapas is served as Anjus for either breakfast or lunch and includes seafood, vegetables, and a large variety of meat. The tapas is one of the many dishes which stared out as an accompaniment in an elaborate cuisine and has gone on to become a cuisine in itself owing to its popularity and wide range of patrons throughout the globe.