KEY POINTS:
Traditionally eaten in bars as a way of tempting customers so they would spend more, the tapa (meaning lid, derived from small dishes of food being covered with a slice of bread to keep out the rain, dust or flies) is an informal Spanish institution designed to gather people around to have a chat and a bit of a snack while sipping a dry sherry or a chilled sangria. This all works perfectly at home and by adding extra dishes a snack can turn into a substantial meal.
These small dishes of delectable tastes are perfect for sharing - bite-sized servings which make the most of seasonal ingredients that can be eaten with fingers or toothpicks. Tapas are easy to prepare and plenty can be made in advance so give it a whirl - just remember to provide plenty of napkins for sticky fingers.
The more informal the better, so grab some gorgeous spring vegetables, add seafood and open the wine. The perfect way to celebrate the first whiff of spring in the air.
Chef's tip
When combining dishes to form a meal choose a combination of fish, meat and vegetables with bowls of olives and crusty bread to soak up the juices.