Glossary of Tapas Dishes

Aceitunas-Olives
Albóndigas-Meatballs
Allioli
Means "Garlic and oil" in Catalan. The classic ingredients are only garlic, oil and salt, but the common form of it includes Mayonnaise and garlic. A very strong garlic paste. Served on bread or with potatoes, fish, meat or grilled vegetables.
Bacalao
Salted cod loin served very thinly usually served with bread and tomatoes
Boquerones
White anchovies served in vinegar (boquerones en vinagre) or deep fried.
Calamares or rabas
Rings of battered squid.
Carne mechada
Slow-cooked, tender beef.[1]
Chopitos
Battered and fried tiny squid. Also known as puntillitas.
Cojonuda. (Superb female)
A kind of "pincho". It consists of a slice of Spanish morcilla with a fried quail egg over a slice of bread. It is very common in Burgos, because the most well known and widespread Spanish morcilla is from there. In can also be prepared with a little strip of red spicy pepper.
Cojonudo. (Superb male)
A kind of "pincho". It consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread.
Chorizo al vino
Chorizo sausage slowly cooked in wine.
Chorizo a la sidra
Chorizo sausage slowly cooked in cider.
Croquetas
A common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad.
Empanadas or empanadillas
large or small turnovers filled with meats and vegetables.[3]
Ensaladilla rusa
This literally means (little)Russian salad and is made with mixed boiled vegetables with tuna, olives and mayonnaise.
Gambas
Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers).
Pimientos de Padrón
Small green peppers from Padrón (a municipality in the province of A Coruña in the region of Galicia) that are fried in olive oil. Most are very mild, but a few in each batch are quite spicy.
Pulpo
Pulpo means Octopus, and it is usually served in small chunks in the oil in which it was cooked. In its most basic form, salt is also added. Pulpo, as with many of Spain's seafood dishes, comes predominantly from Galicia due to the region's access to the rich resources of Atlantic Ocean.
Pulpo a la gallega (Octopus the Galician way)
This Galician dish, known both as Pulpo á galega (Octopus the Galician way) and Polbo á feira (Octopus the fair way) in Galicia, is served hot in the olive or vegetable oil in which it was cooked. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognisable red colour, and sea-salt for texture and flavour.
Pincho moruno
A spicy kebab-like stick, made of pork or chicken. Its name means 'Moorish Stick'.
Patatas bravas
Fried potato dices (sometimes part-boiled and then fried, or simply boiled) served with salsa brava, a spicy tomato sauce. Alioli is often served with it too.
Papas Arrugadas / Papas con Mojo
Canary Islands: Very small new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with Mojo sauce , a garlic, spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread "miga" (fresh bread crumbs without the crust) to thicken it.
Puntillitas
Battered and fried tiny squid. Also known as chopitos.
Queso con anchoas
Castilla or Manchego cured cheese with anchovies on top.
Rajo
Pork seasoned with garlic and parsley. A variety with added paprika is called Zorza.
Solomillo a la castellana
Fried pork scallops, served with an onion and/or Cabrales cheese sauce
Solomillo al whisky, or al güisqui
Fried pork scallops, marinated using whisky, brandy or white wine and olive oil.
Tortilla de patatas, also known as Tortilla española
A type of omelet containing fried chunks of potatoes and sometimes onion. A variety containing vegetables and chorizo (similar to frittata) is known as Tortilla paisana.
Tortillitas de camarones
Battered-prawn fritters.
Stuffed Mussels (Tigres)
In Navarre, these stuffed mussels are called tigres ("tigers") because of their fieriness.
zamburiñas
Most renowned from the region of Galicia, zamburiñas are Chlamys varia, a type of scallop, which are often served in a marinera, tomoato-based sauce.