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Written by Angela
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Basically any dish can become tapa. It is difficult to say exactly what tapas are, for tapas are not necessarily a particular kind of food, rather, they represent a style of eating and a way of life that is so very Spanish and yet so adaptable to any other culture. Eating tapas is a very casual and sociable way of tasting different things and can be enjoyed at any time of the day. What I find irritating in bars is when you ask for a portion of different dishes and they decide for you how big the portion is. If there are four of you, they serve up four portions of each dish, which suddenly becomes very expensive. So make sure that when you ask for one portion that’s what they give you.
HOME STYLE MEATBALLS / ALORDIGAS
The supermarket sell prepared meatballs, but I prefer home made.
For meatballs
800g mince pork (picado cerdo)
1 large onion
3 garlic cloves
Salt
Pinch of albahaca (Basil)
4 slices of Bread
1 egg
Put onions and bread separately through the blender to mince. Mix all the ingredients together and make into little balls. Fry gently all over.
For Sauce
1 jar of red peppers
1 tin of tomato frito
3 gloves of crushed garlic
Pinch of salt
1 finely chopped onion
Fry onions until soft, add garlic, peppers, tomato, blend and pour over meatballs.
PORK RIBS IN GARLIC SAUCE
3 tbsp Oil
1 kilo pork ribs cut small
2 cups of chicken stock
1 Bay Leaf
4 large minced garlic cloves
1 tbsp chopped parsley
½ glass red wine
Salt & pepper
Sauté the ribs in oil until browned. Place stock, wine, bay leaf and salt into an earthenware dish and cover. Put in oven on medium heat for 2 ½ hours. Halfway through cooking time skim off fat and add more stock if needed. When cooked add chopped parsley and garlic.
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Food and Drink 
