Right now it's about 15 years I have stayed in Spain and more correctly on the Canary Islands in Lanzarote.

I effectively don't forget my primary feeling as soon as I went to Lanzarote: Unable to find a tapas restaurant! Having staying in main Spain mainly a few months on the Costa Brava, I got accustomed to the Simple Spanish specialized of eating whenever and wherever several tapas having a glass of beer or a glass of wine. Since everything has changed slightly and the actual tapas tend to be presently quite popular everywhere in the European Union. However what precisely are usually tapas? I will make a fast demonstration of the primary food offered in tapas you will find in the country of Spain and in the Canary Islands:

The Spanish omelet (Tortilla Española) is the by far the most basic tapas you meet in every bars or cafeterias in main Spain. It's simply an omelet containing eggs, potatoes and sometimes a little bit of onions which tend to be presented cool as warm as you like.

The French omelet (Tortilla francesa) is just beaten eggs being presented like it is or in a sandwich with bread recently applied with a piece of tomato and garlic.

Meatballs (Albóndigas) always a common in Spain, they are meatballs usually beef or pig, seasoned and served normally with a heavy tomato marinade.

Russian salad (Ensaladilla russa) is known as a chilly salad made of pieces of potatoes, tuna, olives, carrots, peas, boiled eggs all combined with mayonnaise.

Ham croquettes or fish (croquettes) created using a very solid white sauce mixed with ham, chicken or even fish all rolled with a table spoon and stick inside the fryer.

Chickpea (Garbanzas) usually are chickpeas that are cooked with bits of beef or bacon forming some sort of soup very thick and extremely fulfilling peasant meals. Great in case you are starving and a tiny bit short of bucks.

Veal Stew (Estofado de ternera ) the Spanish variation is a bit less heavy than the classic French stew. So they're parts of veal combined with vegetables like leeks, onions, carrots and peas all cooked in broth with some white wine.

Garlic Shrimp (Gambas al ajillo) is my favorite tapas; they're just peeled prawns simply dives straight into a small bowl of boiling olive oil seasoned by incorporating bits of fresh garlic and hot chili peppers. Everything is served straight at the table in this tiny pot still boiling, tasty with a bit of bread soaked in oil when still warm.

Canarian fish stew (Sancocho canario) sancocho is a conventional method of preparing fish, that generally involves immersing dried and salted fish (cherne) before cooking it in a big pot with batatas (sweet potatoes), many garlic, cumin and paprika.

At this point I expect I've whetted your mouth!

bon appetit.