Tapas - Eat Catalunya

Tapas

Any guide to Spanish or Catalan food would be remiss to exclude one of the Iberian peninsula's most famed exports: tapas. While you are probably well-acquainted with the topic, you may not know that some tapas are regional, and that in Catalunya you'll probably be faced with a menu in Catalan, making ordering a bit more challenging. Here are some basic tapas with the Catalan name first, then the Spanish name and definition to make your tapeo a bit easier to navigate.

Cloisa or Almejas: Clams, often marinated in white wine with garlic and parsley.

Escopinyes or Berberechos: Cockles, fresh clams. Mostly served "al natural" (from a can with brine).

Navalles or Navajas: Razor Shells, popular in canned form or fresh; steamed, then sprinkled with lemon juice.

Calamars farcits or Calamares rellenos: Stuffed squid filled with chopped meat, ham or mushrooms.

Gambes or Camarones: Shrimp seasoned with garlic, brushed with olive oil and broiled a la plancha, grilled.

Musclos or Mejillones: Mussels, mostly served steamed in olive oil and white wine with garlic.

Croquetes or Croquetas: Croquettes, made from shredded chicken or ham with a bechamel-based filling.

Truita de patata or Tortilla de Patata: Potato omelette.

Anxoves or Anchoas: Cured anchovies, a specialty from the Costa Brava; also available freshly marinated or deep-fried with black olives.

Olives or Aceitunas: Olives, green or black and of various sizes; green olives stuffed with anchovy paste, almonds or peppers; in herb marinade.

Xampinyons or Champiñones: Mushrooms a la plancha (grilled), sauteed or served cold.

Bunyols or Buñuelos: Choux pastry filled with fish, cheese, sausage or ham and then deep-fried.

Pernil or Jamón: Cured ham such as Jamon Serrano.

Patatas Bravas: Deep-fried potato chunks served with a spicy sauce.

Cargols or Caracoles: Escargot, are roasted a la llauna (in a casserole dish) or cooked in a simple sauce with garlic, olive oil and parsley.