Here we list some, and the ingredients that are popular with many tapas.

What's the serving size like?

Tapas are generally smaller portions. Can be individual,
bite-size or set as a tasting for several.
Tapas are also great to serve buffet style for a relaxed outdoor party.

Where do Tapas originate from?

Tapas come from Spain. Spanish Cooking, a booklet from Turespaña, Secretaria General de Turismo, written by Gloria Otero, states that Seville is the kingdom of the tapa.

What distinguishes Tapas from other meals?

My favorite answer comes from the book Tapas, by Ann and Larry Walker:

What distinguishes tapas from...other little dishes is more the spirit of the eater, not the food itself. Tapas reflect an unhurried approach; one lingers over tapas, they aren't simply fuel to keep the body functioning. [10]

What are some basic ingredients that are found in Tapas recipes?

Azafran (saffron)

Saffron, Crocus sativus, imparts a deep, rich yellow color in the foods it is prepared with.
It has a unique flavor and comes from the crocus plant.

Jamón (ham)

Serrano ham is a Spanish ham that is used in many dishes. It is cured and air dried.

Aceituna (olive)

Olives are varied in color, texture and flavor. Olives that are purchased with pits generally are better in flavor. The two basic types are black and green. Green are immature olives, usually having both a firmer texture and stronger, sometimes bitter, flavors. Black olives have been allowed to ripen, and have softer textures and richer, fuller flavors. A popular Spanish olive: queens. Olives can be served by themselves, dressed in herbs and oils or used in recipes. One can find them salted, marinated or pickled; they are never sold fresh as they are inedible until they are cured.

Anchoa (anchovy)

While Americans are accustomed to seeing anchovies only in cans or jars and using them for salad dressings and pizza toppings, people in Spain have the pleasure of eating them fresh. Anchovies can be grilled whole, pan fried or deep fried, or marinated fresh. Fresh anchovies have distinctive silvery sides and a silver-blue back, with an average size of around 4 inches in length. Tapas recipes use both cured and fresh styles. In the Mediterranean coast of Spain and in the Basque country, you can find anchovies prepared by first salt curing from three months to a year then packing in brine whole or canning the fillets in olive oil.

Chorizo (pork sausage)

This pork sausage is flavored with lots of paprika or pimentoes, lending its traditional red color, and usually spicy. Some varieties are very hot. It can be found cured or fresh.

Manchego (cheese made from sheep's milk)

Hands down, my favorite cheese of all time. Manchego comes from the La Mancha region of Spain, and is a firm cheese that is very smooth, very creamy, very rich tasting. It has an ivory coloring to it with a waxed rind. This cheese can be served by itself, marinated, or used as the base or an accompaniment to a dish.

Ajo (garlic)

A flavoring that is in many dishes. When garlic is used fresh, it is pungent, almost spicy-hot and is used often in Aïoli or Allioli. Garlic that is tossed with oil and roasted in the oven has a mild, toasted-nut flavor that is wonderfully used in dips and in roasted vegetable dishes.

What are some Tapas dishes?

Here are some simple recipes from a selection of Tapas books.

Sweet Crust Lamb
This recipe is from Tapas by Silvans Franco.

6 oz. tender lamb fillet, sliced in 1/2" rounds
1 tsp. English mustard
2 Tbsp. light brown sugar
Salt and pepper for seasoning

Preheat oven broiler to high setting. Sprinkle the lamb pieces with salt and pepper, place on broiler tray, and broil lamb on one side until well browned, about 2 minutes. Remove the broiler tray. Turn the rounds of lamb over and spread with the mustard. Sprinkle the brown sugar over the tops and return the tray to the broiler. Cook the lamb for 2 to 3 minutes more, until the sugar has melted but the lamb is still pink in the center. Transfer lamb rounds to a platter, and serve with toothpicks.

Fire-Roasted Peppers with Minced Garlic, Posada de Villa
This recipe is from Tapas by Ann and Larry Walker.

2 lbs. fresh red bell peppers
2 large garlic cloves, minced
1/4 c extra-virgin olive oil
Salt for seasoning
1 Tbsp parsley, very finely minced

Fire roast the peppers or place under a broiler until blistered and blackened. Place in a plastic bag and let them sweat for 10 minutes, making it easier to remove the skin. When cool enough to handle, remove the skins, stems and seed the peppers. Tear or cut into strips and lay on a platter. Sprinkle the garlic over the peppers and drizzle with the oil. Sprinkle with salt and the parsley, and let sit at room temperature for 30 minutes before serving.

Spanish Omelette (Tortilla de Patatas)
This recipe is from Spanish Cooking, a booklet about Spain and Spanish cooking by Gloria Otero.

1/4 kg potatoes
6 eggs
1 dl oil
1 onion

Peel the potatoes, wash thoroughly and cut in thin slices.
Chop the onion. Heat the oil in a frying pan. Add in the onion
and sauté until browned. Add in the potatoes and a little salt.
Continue to cook and stir until the potatoes are done.
Beat the eggs, add in a pinch of salt then the potatoes.
Mix well. Add back to pan, brown on one side and then turn
the omelette over to brown it on the other side. Transfer to a serving platter.

Sources used/Works cited:

Franco, Silvana. Tapas. New York: SMITHMARK, 1996.

Hayward, Vicky. "The Fine Art of Canning." Spain Goumetour. May-August 1993: 48.

Ingram, Christine. Cooking Ingredients. New York: Hermes, 2002.

Otero, Gloria. Translated by A. Kasten. Spanish Cooking. Turespaña, Secretaria General de Turismo, M.T.T.C.

Simonetti, Gualtiero (Walter). Simon & Schuster's Guide to Herbs and Spices. New York: FIRESIDE, 1990.

Walker, Ann and Larry. Tapas. San Francisco: Chronicle, 1994.