DK Travel : Andalucía and Costa del Sol : Top 10 Tapas Preparation Styles

Andalucía and Costa del Sol : Top 10 Tapas Preparation Styles

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1. Pickled

Mixed in with olives, you’ll often find miniature gherkins, and possibly pearl onions, bits of garlic and hot peppers.
2. Marinated

Anchovies, sardines and seafood all come marinated. You’ll see them sitting out on bars, possibly under glass, steeped in olive oil.
3. Cured

The hams of Andalucía are lightly salted – mountain-cured are the best.
4. With Mayonnaise

Any dish can be an excuse to slather on the alioli . Two dishes that often have mayonnaise are patatas alioli and ensaladilla .
5. On Bread

Many tapas don’t really come to life until applied to bread. Some are served already perched on a slice.
6. Egg-Based

Eggs are essential in tortilla (see Tortilla Española and Patatas Bravas) or come hard-boiled as a garnish.
7. Fried

Almost anything you can think of will turn up frito (batter-fried or sautéed), from fish to mushrooms.
8. Grilled or Roasted

If you want to ingest a little less oil, a la plancha (grilled) and asado (roasted) are the options to choose.
9. Stewed

Estofado variations include fish, meat, potato and vegetables, often in tomato sauce.
10. A la Marinera

This technique, commonly used for fish and seafood, is similar to poaching and involves wine, garlic and parsley.