![]() Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers) Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise Large or small turnovers filled with meats and vegetables Witticism: Coja can be lewd woman or an understanding (as cojón means testicle), but see also Cojonudo belowĪs for cojonuda above but made with chorizo or ham often with garlic topped with a fried quail egg Ĭhorizo sausage slowly cooked in cider Ī common sight in bar counters and homes across Spain, served as a tapa, a light lunch, or a dinner along with a salad It is very common in Burgos, as morcilla de Burgos contains rice, which is popular across Spain. ![]() White anchovies served in vinegar ( boquerones en vinagre) or deep friedĪlso known as rabas, these are rings of battered squidīeef stew, usually with potatoes, vegetables and chilli sauceīattered and fried tiny squid, also known as puntillitasĪ small toast with Spanish morcilla topped with a fried quail egg, and sometimes served with a little strip of red, spicy pepper. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles ( guindilla) with pieces of pepper and other vegetables. Salted cod loin sliced very thinly, usually served with bread and tomatoesĪlso called pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. ![]() " Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables. Olives, sometimes with a filling of anchovies or red bell pepper You can help by adding missing items with reliable sources. This is a dynamic list and may never be able to satisfy particular standards for completeness. ![]()
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