Typical Tapas to try

Have you planned to wander around Seville to find places where to try our worldwide famous tapas, drink our beautiful Spanish wines or just chilling out in a friendly atmosphere?

Seville is often referred to as the capital of Tapas, those light snacks or appetizers or small dishes to be shared which are the key parts of the Spanish traditional gastronomy.

Usually, Spanish people eat one or two tapas accompanied with a drink and then they will go to another tapas bar to try others. It is called the tapeo or ir de tapas. It is a very cheap way to go about trying the huge variety of Spanish dishes. In tapas bars you will have the choice between a ración (plate), media ración (half-plate) or tapas.

¿Usted lo sabe? Did you know? The word tapas comes from the Spanish verb "tapar" (which means to cover). A tapa was meant as a free snack to be placed on top of a drink to keep flies and other what-nots out..

 

Here you will find a good selection of the main traditional tapas in Seville:

Vegetables

Berenjenas rebozadas: aubergine battered and fried in olive oil

Calamares del Campo: breaded and fried onions and peppers

Patatas bravas: potato wedges covered with mayonnaise and tangy brown sauce

Patatas aliñadas: boiled potatoes covered with vinegar, olive oil and chopped onions

Eggs

Tortilla: thick potato omelette

Soups

Gazpacho: cold tomato soup, served in summertime, usually in a glass

Salmorejo: thick, creamy tomato sauce served with chopped ham and eggs

Cured Meats

Jamón Ibérico: thinly sliced, salt cured ham

Caña de Lomo: cured loin of pork

Morcillo: blood sausage

Pringá: mixture of pork, morcillo (blood sausage) and pork

fat Chorizo: spicy sausage

Pork

Solomillo al Whisky: pork tenderloin marinated in whisky sauce

Beef

Albondigas: meatballs served in tomato sauce

Flamequines: fried rolls of veal, ham and cheese

Cola de toro: bulls tail in spicy sauce

Seafood/fish

Caracoles: marinated snails

Gambas rebozadas: batter-fried shrimp

Calamares: fried squid rings

Miscellaneous

Aceitunas: olives

Croquetas: croquettes made with bechamel and various fillings (chicken, ham, spinach, seafood),

breaded & fried Montaditos: small buns with various fillings, served either hot or cold

Tablas: toasted thick-sliced country bread topped with salmorejo and serrano ham

Paella: Golden saffron rice garnished with meat, fish, seafood and/or vegetables