Everyone loves tapas, and with good reason: there’s nothing better than a table full of savory appetizers and bite-size snacks. But as it turns out, not all appetizers are technically called tapas! How can this be? Read on to find out what makes a tapa a tapa—or something entirely different.
A tapa so good that you’ll be tempted to turn it into a main, this dish is layered with heavy doses of paprika and garlic. Serve it with crusty bread to soak up the leftover juices.
Patatas bravas is a dish of fried quartered potatoes that’s served in virtually every bar in Spain. Fried + potatoes? Sounds like a recipe for drunk food. In this version, Powell bakes the potatoes to make a slightly healthier version that’s still just as flavorful.
Typically enjoyed for breakfast and called pa amb tomàquet in Catalan, Pan con Tomate is traditionally made by rubbing a ripe tomato on a toasted piece of day-old bread. In a twist on the classic, Powell uses jarred tumaca sauce from the Spain Box to make the preparation even easier. Sliced heirloom tomatoes add an extra punch of tomato flavor.
With the exception of caviar, we don’t generally consider canned seafood as that premium of a pantry item. In Spain, however, this is hardly the case: some of the best-cooked seafood actually comes in a tin. Seafood Escabeche Crostini is a wonderful showcase of canned Spanish seafood.