"Give a little spice to your life, these tapas will make
Spanish food is not particularly spicy, but tapas - by the small quantity
served - are often used to liven up a meal with some hot flavor which is usually
drowned with a glass of excellent Spanish beer or wine.
if you enjoy the spicy side of life, you'll find it in our Spicy & Hot tapas
selection... Check it out!
Our Spicy & Hot Tapas Selection
- Spicy Sausage and Cheese
Tortilla: This substantial tortilla is delicious hot or cold. Cut it into chunky wedges
and serve for supper or a light lunch with a fresh tomato and basil salad. The
addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor.
- Barbecued Mini Ribs: These tasty ribs are known as Costillas in Spain. They are delicious cooked
on a barbecue and almost as good when cooked under a hot grill. If you prefer a
sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry.
- Ceviche: You can use almost any firm-fleshed fish for this Spanish influenced dish,
provided that it is perfectly fresh. The fish is 'cooked' by the action of the
acidic lime juice. Adjust the amount of chilli according to your taste.
Patatas bravas: A classic! Spicy and hot fried potatoes, with a Brava
sauce to match!
- Stuffed Mussels (Tigres): In Bilbao, these stuffed mussels are called
Tigres because of their
fieriness. I fondly remember the crowded little bars in the old part of
Bilbao, where orders of tigres would emerge by the dozens from the tiny
- Bread with Mushrooms and Alioli:
This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro
and then eat these tostadas washed down with a nice cold caña! When I serve
this recipe at a party, it is always the first to go!
- Pulpo a Feira (Galician Octopus): Though it originated in Galicia or the neighboring region of Leon, pulpo a
feira, as it is known in Galician, or pulpo a la gallega, as it is called in
Spanish, is now popular throughout Spain. It is usually served on wooden plates
with cachelos, potatoes that have been boiled or roasted in embers with their
Spiced Clams: Spanish clams, specially in the North, are much larger than clams found
elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing
to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the
- Garlic-marinated Black Olives: Attesting to the simplicity of tapas, a
handful of marinated olives is often ample accompaniment to a glass of
chilled sherry in most Spanish tapas bars. Marinated to piquant perfection,
these olives are far from ordinary.
- Champiñones al ajillo: Few tapas taste more Spanish than champiñones al
ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish
- Pinchitos Morunos: Small Spicy Moorish Kebabs Europe's first kebabs
were brought by the Arabs from Africa. Pinchitos morunos are eaten
everywhere in Spain as a tapa, though nowadays they are made of pork, rather
than lamb. Spices for them are sold ready-mixed in the south. I have used
curry powder as part of my mixture as it contains cumin and very similar
- Gildas: Gilda means lollipop, and the classic Gilda is a simple assembly of a
guindilla (Spanish chile pepper), an anchovy and an olive. The combination of
good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a
freshly pitted olive produce a sophisticaded mélange.
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Tapas: The Little Dishes of Spain, by Penelope Casas
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