Tapas are undeniably associated with Spanish culinary identity (so much so that Spain’s government is lobbying for their addition to the UNESCO intangible heritage list!). Enjoyed day and night, often with a chilled glass of wine or beer and a pal or two, tapas are a convivial respite from the rush of daily life.

A few fun facts:

1. Tapas are not eaten all over Spain, but rather in a few specific regions.

2. Tapeo, the social act of going out for tapas, is a relatively recent phenomenon, now more popular than sitting down to a formal restaurant meal.

3. Moreover, tapas seem to rule the world nowadays: bars and restaurants across the globe feature small shareable plates, often with no connection to Spanish traditions, but rather with flavors as wide ranging as Asian and Mexican.

In this class, we’ll embrace both the global influences and time-honored Spanish bar flavors in a diverse and delicious menu.

Whether you are hosting a tapas party or making one or two dishes for an easy supper, you can cook along with Camila and nibble your way through class, or re-watch and cook later as your schedule allows. In either case, a vermouth over ice or a glass of Spanish wine may be called for!

Menu:

Mushroom Tortilla

Catalan Bread with Tomato
Pa amb Tomaquet

Mussels (or Shrimp)
in a Coconut Saffron Stew

Loaded Baked Fries