Tapas... who has never heard about them? For those of you new in the foodie world, Tapas are a Spanish invention; a small gastronomic taste; something that you find in every single Bar here in Spain; in cities and in villages; in rustic and in glamurous bars. They can be as variated as imagination; traditional and new... get your glass of wine or beer ready and join the feast!!! Wikipedia says this about tapas. 
Tony Tahhan from Olive Juice has asked me to represent Spain in his ATOM Contest and of course I said Yes! So if you also want to participate, have some fun and get a prize, this is how it goes: I will show you some Spanish Tapas in this post and then, you can make your own in your blog. Get inspired with these ones if you want and give them a twist or invent new ones. Post about them and send to Tony. The winner of the contest will get a 50$ gift from iGourmet. Get all information to participate here.And now, I want to see you all showing your talent and preparing the best Tapas ever!!! I've chosen some that I already posted about and some new ones. Enjoy!
Let's start with:
Patatas Bravas - Hot Potatoes
Peel, cut and boil the potaotes at medium heat or fry them at medium low heat. The last 5 minutes fry them at high heat. Prepare a sauce with: 6 table spoons of olive oil, 1 tomatoe sauce can (200-250 grs.) 2 or 3 cayene red hot small dry peppers, 2 garlic cloves, salt and black ground pepper.Heat 6 table spoons of olive oil in a frying pan, add the peeled garlic and the cayenne. Golden them up. Add the tomatoe sauce, cook at medium heat and stir for 12 minutes aprox. Pour over the hot and strained potatoes. Sprinkle with salt and pepper. If you want it hotter cut the red hot peppers and leave the seeds in the sauce.
Gambas en Gabardina - Coated shrimps
Peel the fresh shrimps (500 grs), leave the tails on. Prepare the coating in a bowl: 1 egg's white, 150 grs of flour, 1 table spoon of vinegar, 1 cup of water, olive oil and salt.Mix the coating ingredients in the bowl and whipe until you get an homogenous mixture. Heat enough oil to fry the shrimps. Get them into the coating and fry at high heat. When golden, reserve in kitchen paper and sprinkle with salt. Serve with a tartar sauce.
Cojonuda - Rice Sausage and Quail egg
Cut the rice morcilla and peel. Place in a frying pan with a bit of olive oil. Cook for a few seconds each side. Place over some toasted bread. Fry a Quail's egg and place on top. Sprinkle with thick sea salt.
Champiñones al ajillo - Garlicky mushrooms
Clean and cut the mushrooms. Dry them. Prepare a frying pan with a bit of olive oil, fry them at medium heat until they become golden. Add some chopped garlic and stir until fragant, add the chopped parsley and stir for a few more seconds. Sprinkle with salt and serve.
Tortilla de patatas - Potatoes Omelet
Get the recipe here.
Cañaillas - Sea snails
Get a deep big pot ready with salty water. Bring to boil and add a bay leave. Pour the fresh sea snails in. Cook for only 5 to 8 minutes. Strain. Let cool down and serve. A green sauce would pair perfectly here, or some allioli... or maybe you just want to feel the plain sea in your mouth.
Berberechos a la plancha - Grilled Cockles
Leave the cockles in salty water for a while. Change the water a couple of times so that they leave the sand there. Get a frying pan ready with some olive oil. Heat and pour the cockles in. When they open, sprinkle with salt and black ground pepper. Serve hot.
Mejillones al vapor - Steamed mussels 
Clean and steam the mussels. Prepare a sauce with your favourite veggies and get the steamed mussels in. Stir for some minutes. Add salt and serve.
If you still want more... find them here!
Chipirones - Tinny squids in its ink
Pulpo a Feira - Octopus Galician-style
Boquerones en vinagre - Anchovies in vinegar
Croquetas de pollo - Chicken croquettes
Pimientos rellenos - Piquillos stuffed with Cod brandade
Sardinas marinadas - Marinated sardines
I hope you all participate with some delicious tapas!!!! Buen provecho :D
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