Tapas are probably the concept of Spanish cuisine most admired and imitated around the world, inspiring thousands of bars and restaurants. An andalucian Speciality, the Tapas is a small portion of food served with each drink, usually beer. While tapas are available through out Andalucia, they are rarely free in the major tourist areas.

Tapas will be found in even the smallest bar in a tiny village. The word tapa, meaning cover or lid, is thought to have originally referred to the plate that would place as a cover on one's drink to keep flies out. Tapas also offer the visitor a means of trying a large variety of ethnic Spanish food and visiting different eateries on the same night.

Paella is a rice dish,named for the wide shallow metal dish that it is cooked in sometimes over an open fire. There are as many variations of Paella as there a cooks in Spain, its only consistent ingredient is rice, which can be combined with vedgetables and meat and or fish, and spices.

the finished paella is brought to the table (most of the time) in the very hot metal pan it was cooked in and the dinners serve themselves.

Fish is a very big part of the Spanish diet, even inland, and most resturants will serve sea bass and swordfish. the sword fish is cooked on a hot griddle till golden brown. it is often served with herb sauce over the grilled fish pieces. If you have not tried it it is a reall treat, with a firm texture like steak and a mild flavour.

Pork is a large part of the cuisine, and in rural areas many families still raise a pig every year to be slaughtered around november to provide meat through the winter. The legs are usually salted and dried to produce cured ham, and almost every part of th animal has a use.

Food you shoud try

Magra con tomate Lean pork stew with a tomatoe sauce

gazpacho A cold soup, very refreshing

Tortilla de patatas A thick omlette filled with potatoes and onion

chorizo A spicy pork Sausage