Spanish Vegetable Snacks
"Tapas have gone green!"
Vegetable dishes in Spain are inventive and are often eaten as a tapas dish,
a course of their own, or perhaps as a supper. Simple ingredients are cleverly
paired to show off their qualities to perfection and are typical of Spain's
attitude to cooking, using fresh, local seasonal ingredients.
often include meat as there is little purely vegetarian cooking tradition, but -
as usual in Spanish cuisine - you can make your own arrangements to suit your
particular taste, so there is usually no problem in not using meat if you don't
Our Vegetable Tapas selection
- Ensaladilla Rusa (Spanish Potato Salad): This is a popular tapa recipe,
made of vegetables and mayonnaise... It is served free in most bars in Spain,
along with a beer or a glass of wine.
- Piperada. Piperada is a filling egg dish, which makes a delicious brunch,
and it can also be served as a tapa. A popular variation of this recipe
serves the piperada on toasted bread rounds dripping with butter. Either way,
this simple egg dish is sure to become a part of your culinary repertoire.
- Artichokes with clams: Artichokes
are a popular vegetable in Spain, especially fresh from the market. They are
often served sautéed with ham or stuffed with white sauce and ham or meat,
etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive
- Green Aparaguses with Salmon: This innovative tapa recipe puts together
traditional Spanish ingredients with northern salmon... Try this new classic tapa!
- Stuffed Tomatoes tapas: This one is a
simple recipe, very handy when preparing a barbeque or a picnic party.
Tomatoes here are used as a container for a delicious Spanish stuffing.
- Patatas bravas: A classic! Spicy and hot fried potatoes, with a Brava
sauce to match!
- Pimientos rellenos (Rice-stuffed
peppers): The rice to fill these stuffed peppers, which are typical of the mountain
towns of Alcoy and Bocairent, cooks in the sweet juices from the tomato and
- Spanish omelette: This is THE tapa! There is nothing more typical than a
Spanish omelette! Learn how to prepare the real one!
- Champiñones al ajillo: Few tapas taste more Spanish than champiñones al
ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish
- Red Onion and Orange Salad: This popular and colorful salad lends a
festive note to any tapas table, and is featured in many tapas bar
What to drink?
Sherry, or even a young red wine is usually a good choice when accompanying
vegetable tapas. We've made a short selection of wines you might like with those
green tapas recipes!
Tio Pepe Fino
Classic Bone Dry Sherry: Rating: 91
Byass is one of the few bodegas remaining that are still in the hands of the
original families. Why this matters is that they are traditionalists; having
worked together for many generations. Their fino is a mark of their family.
Fortunately for us, they continue to make classic sherries such as Tio Pepe
whether or not they are "cost effective".
Tio Pepe is a classic aperitif wine, which in Andalucía is also served with
the meal. If you ever want to catch the essence of traditional Andalucía, a copa
of Tio Pepe will transport you back to a finer time.
Agricola La Bastida - El Primavera - 2005
TASTING NOTES: Medium ruby colored, it has a pleasant nose of cedar, tobacco,
red currants and cherry.
Epifanio Rivera - Erial 2005
REGION: Ribera del Duero
COMPOSITION: 100% Tempranillo
NOTES: Aged in barrels for 10 months, of which 80% are French oak and 20% are
American oak. Ribera del Duero is famous for its powerhouse red wines, and Erial
is no exception. It has the quality of famous bodegas like Pesquera, yet has an
amazing price. As this winery gets better known, we expect the coming vintages
to increase in price by $10 or more a bottle.
Erial is a lively and colorful wine that is open and clear to the nose; with
flavors of mature blackberries, black licorice, and mineral reminiscences; with
creamy and smoky tones from the oak wood; and a spicy finish. Neatly structured
in the mouth, with friendly and well-melted tannin, beefy and concentrated
fruit, extremely flavorful, balanced and with a refreshing sensation due to a
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