Entertain with tapas: Start with a good
cookbook. Photo courtesy Knopf.

You can serve a multicourse dinner of small tapas plates. It’s the opposite of our recent tip on buffets, but is just as much fun.

Spain is full of tapas bars, which feature a wide variety of hot and cold appetizers and snacks. From foods as basic as a bowl of mixed olives and a plate of cheese to fried baby squid, what was originally a menu of Spanish bar foods evolved into an entire meal.

Mixed seafood; ragouts of meat, sausages and beans; colorful salads; tortillas (Spanish omelettes) with ham and peppers; banderillas, or Spanish skewers; and empanadas, savory filled pastries, are just a few items found at a typical tapas bar.

But tapas aren’t limited to Spanish specialties. They can be Asian- or Greek-inspired, or gourmet dishes with foie gras and escargots. Goat cheese and arugula join Spanish Manchego cheese and olives. Pretty much any food you like can be served tapas style: a small portion on a small plate.

Tapas are an exciting eating experience for people who like a variety of foods, but don’t want the temptation of a buffet meal.

TAPAS COOKBOOKS
To get started, peruse a tapas cookbook:

 
TAPAS: THE NAME

The word “tapas” comes from the Spanish verb tapar, “to cover.” Why a “cover”?

According to the leading interpretation, a piece of bread would often be placed on top of a drink as a cover, to protect it from fruit flies. At some point the bread was covered with chorizo, ham or other food. Soon, drinkers would order a glass of sherry or wine specifically “with a cover.”

Thanks to an innovation from Fusion Brands, you can now elevate a cake plate or fruit bowl with Serveitup, a white porcelain base with a suction cup that provides a secure lift.

In an instant, you can put a fancy or everyday plate or bowl, up to 12 inches in diameter, atop the Servitup pedestal and serve with panache. There are two sizes: You can stack a smaller plate atop a larger one for a multi-tiered plating presentation.

Want to put your food on a pedestal? There’s a store locator on the website. Or, head to Amazon.com for the:

Roasted piquillo chiles stuffed with tuna,
crumbled Manchego cheese, capers, parsley
and a touch of lemon juice. Photo courtesy
DeLallo Foods.

We’ll start you off with a suggestion: piquillo peppers. They’ve been a favorite in Spain for centuries, for tapas, stews and other recipes. We picked up some piquillos from Roland and Delallo.

Delectable and easy to use straight from the jar (DeLallo) or can (Roland), their vibrant color and piquant, roasted flavor make piquillos a welcome ingredient to enliven winter cooking.

Use them instead of roasted red bell peppers—they’ll bring an extra depth of flavor. The wall of a piquillo is much thinner than a bell pepper, with a richer, sweeter flavor and a hint of spiciness. When purchased in cans or jars, they’ve typically been fire roasted, adding a touch of of smokiness.

Use piquillos on sandwiches and in salads; with drinks, cut and rolled onto a toothpick (you can add an olive, caperberry or cube of cheese to the toothpick); and by all means, stuffed. The shape makes piquillos ideal for stuffing; the Spanish stuff them with everything from seafood to vegetables. We’ve been filling them with everything from leftover rice and other grains to potatoes, goat cheese, feta and tabbouleh, to tuna, egg and potato salads. Delicious! They also add a sweet touch to chili.

TIPS FOR USING PIQUILLO CHILES

Roland Foods suggests:

 
RECIPES

DO YOU KNOW THE DIFFERENT CHILES?
Check out our Chile Glossary.