Savoury options, whose spiciness depend on the region and chilli quotient, start from the appetite-sating potato-based dishes through to the simplicity of single types of seafood drizzled in enhancing sauces and a bit of everything in between.

Choices of potato-based tapas include papas arrugadasor papas on mojo, which are small potatoes which have been boiled then roasted potatoes and served with a delicious mojo sauce usually made of garlic, paprika, red pepper, olive oil and cumin.

If fried is more your style, look out for the patatas bravasorpapas bravas, consisting of fried potato dice served with salsa brava (a spicy tomato sauce) and aioli.

Another hero of the potato variety is tortilla de patatas; an omelette made with potatoes and onions which is one of the most commonly served dishes in Spain (it’s even called the Spanish omelette sometimes, which is a pretty clear indication of how popular it is!).

Spain is renowned for its fresh seafood, and these are extremely well represented in tapas menus, especially in coastal regions. If you’re a seafood lover, here are a few terms you may well want to become acquainted with. Gambas, the humble prawn, can be adorned al ajillo – in olive oil, garlic and chilli peppers, in salsa negra(with peppercorn sauce), or pil-pil with chopped chilli peppers. If you prefer yours whole, unpeeled and with the heads on, then a la planchais the style for you.

Gildas, which actually mean lollipop, are usually a sophisticated assembly of an anchovy, an olive and a Spanish chilli pepper.Boquerones(anchovies) can also come served in vinegar or deep fried.

Another winner is deep-fried (or grilled) dish baby squid, known as chipirones, often accompanied by a simple salad. Delicioso!

Then you have Calamares a la romanaor rabas– delicious little battered and fried calamari rings, served with aioli or a wedge of lemon.

Not to be mistaken calamari or squid, finally there’s octopus, or pulpo, like the tender pulpo a la gallega, Galician style boiled octopus served in hot olive oil and flavoured with paprika.

As expected, meat options abound too. Well-known Spanish tapas meat heroes include chorizo (like chorizo a la sidra – chorizo sausage slowly cooked in cider) and the exceptional jamonvarieties, which make prosciutto and pancetta seem like the poor cousin next door.

There’s perennial favourite, albondigas, which are meatballs, usually loaded with pork or beef to stave off hunger and drizzled in a tomato or garlicky sauce. For something a tad more sophisticated, try solomillo al whisky. Hailing from Seville, this is typically pork medallions marinated in whisky and fried in olive oil, while solomillo a la castellanais topped with onion or cabrales a cheese sauce.

Looking for something more exotic? Then try the Moorish inspired taste-sensation of pinchomoruno(kebab with spicy meat, usually pork, lamb or chicken).

Still not sated?

Try the filling croquetas(croquettes) which are commonly served in bars throughout Spain, sometimes with an accompanying salad. Or for a little hit of flavour, pimientos de Padron – small peppers fried in oil and salted, from Galicia in northern Spain.

There are a few sweet options out there if you’re craving a desert style tapa. Our favourite is queso con membrillo, which is manchego cheese with quince paste, vanilla, lemon and sugar. What a wonderful way to end a delicious taste sensation!

If you’d hungry for Spain, give our team a call….