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Top 10 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.
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2. Marinated
Anchovies, sardines and seafood all come marinated. You’ll see them sitting out on bars, possibly under glass, steeped in olive oil.
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3. Cured
The hams of Andalucía are lightly salted – mountain-cured are the best.
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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 .
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5. On Bread
Many tapas don’t really come to life until applied to bread. Some are served already perched on a slice.
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6. Egg-Based
Eggs are essential in tortilla (see Tortilla Española and Patatas Bravas) or come hard-boiled as a garnish.
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7. Fried
Almost anything you can think of will turn up frito (batter-fried or sautéed), from fish to mushrooms.
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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.
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9. Stewed
Estofado variations include fish, meat, potato and vegetables, often in tomato sauce.
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10. A la Marinera
This technique, commonly used for fish and seafood, is similar to poaching and involves wine, garlic and parsley.
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