The word tapa is now used to describe a small dish of food, served as a snack and is popular all over Spain. It is widely believed that the tapa originated in Seville and in particular in a restaurant called the Cafe de la Iberia.

Strangely enough, the origin of the tapa only dates back to the beginning of this century. It was when someone asked for a Manzanilla (a dry, white wine) with something to cover (tapar) it, the landlord served the glass with a slice of ham over the top. The ham served better than a plate and this became a custom and finally a family business. If the visitor can pronounce the word tapa then he can always guarantee getting something to eat. In Seville alone there are thousands of varieties to sample.

These are our favourites and the biggest sellers in Spain.

• Boquerónes - Small white fish fillets in oil
• Albondigas - Meatballs, usually in a tomato sauce
• Ensalada Rusa - Russian salad
• Ensalada de Boca - Crabstick salad
• Huevos en Mayonesa - Eggs in mayonnaise
• Callos - tripe with chickpeas
• Magro - Pork pieces in tomato sauce
• Tortilla - Omelette (Tortilla Español is Spanish omelette)
• Gambas Pil Pil - Prawns in a hot, garlic oil

Recipes and cooking instructions for the best tapas