Tapas

The gourmet market and restaurant area dedicated to the 'Sabor a Málaga' food promotional brand opened its doors to the public in the summer of 2021.

La Chacha is another of the town's longest serving establishments. Originally little more than a shack that first opened in 1956, La Chacha is one of the town's busiest seafood houses. It offers the biggest selection of quality seafood in the centre of town, although it is also one of the most expensive.

Bodega Guerola, which clings to the corner Calle de las Mercedes and Calle San Miguel, is a beautiful and somewhat inviting old tavern that was founded in 1962. The interior is delightfully decorated with wrought iron grills, rustic ornamentation and plenty of wood, yet the large barrel-type tables on the pavement outside are a wonderful place to watch the world go by.

Probably the town's oldest tapas bar, and one of the smallest, is Bar Flores, which first opened its doors during the 1940s. This symbolic tavern is situated in the centre of Torremolinos and offers customers a slice of times gone by.

On the opposite side of the square is another popular bar called El Portico and this hidden treasure specializes in Castilian cuisine. This rustic themed establishment opened in 1999 and offers a range of gourmet-style tapas, including quail eggs, asparagus, lacón Gallego (boiled ham), angula (baby eels), and roast pepper salad.

La Reja is a family run tapas bar that opened in 1969 and it is still run by the same family today. Decorated with the emblematic Andalusian tiles and walls adorned with images of the Semana Santa processions and local ferias, this little gem offers a wide selection of rustic tapas.

Situated just a few yards from the Plaza Costa del Sol, in Calle La Cruz, one will find La Campana, one of the town's oldest and most emblematic taverns. Some of the most famous wines of the province are served straight from the twelve oak barrels, and one will be tempted by their extensive selection of Sherries.

Andalucia is justifiably famous for its excellent gastronomic scene. Using first-class ingredients grown throughout the region and caught along its extensive coastline, such as jamon iberico, tomatoes and prawns, cutting-edge dishes are prepared and presented with typically Spanish flair and innovation, although the simple produce - cheese, olives, almonds - are delicious enough to provide superb simple snacks too.

Andalucia is justifiably famous for its excellent gastronomic scene. Using first-class ingredients grown throughout the region and caught along its extensive coastline, such as jamon iberico, tomatoes and prawns, cutting-edge dishes are prepared and presented with typically Spanish flair and innovation, although the simple produce - cheese, olives, almonds - are delicious enough to provide superb simple snacks too. The best thing about Granada, is that whenever you order a drink, such as a glass of wine or beer, you get a free tapa!

Andalucia is justifiably famous for its excellent gastronomic scene. Using first-class ingredients grown throughout the region and caught along its extensive coastline, such as jamon iberico, tomatoes and prawns, cutting-edge dishes are prepared and presented with typically Spanish flair and innovation. Seville is home of the tapas, where this world-renowned sociable small dish for sharing was invented.

Andalucia is justifiably famous for its excellent gastronomic scene. Using first-class ingredients grown throughout the region's lands and caught along its extensive coastline, cutting-edge dishes are prepared and presented with the flair and innovation for which Spain's chefs are so famous - although the simple, traditional tapas of cheese, prawns and of course jamon are just as recommendable.

Go into any bar and observe the clientele, whether standing at the bar or at small shelf-like bars along the walls, each is likely to have a small plate with a few bites of something to eat - a “tapa”. Tapa? Yes it comes from the Spanish verb "tapar", which means “to cover”.

Granada is renowned for its amazing tapas and for being one of the few places left in Spain where you can order a drink and be given a free tapa with it. The city is full of tapas bars, from the ones that are known only by locals, to the ones that are favoured by the international tourist. Here is our list of some of the best tapas bars across the city.

Sometimes tapas menus can be confusing, especially when they bad or no English translations. Here is our Ultimate Tapas Guide List of the most common tapas served here in Andalucia:

Cook the potatoes in boiling water until tender. Drain and massh, adding salt In a frying pan, heat the oil and brown the minced meat, 5 minutes. Add the onion, pepper, garlic and continue frying. Add the tomatoes and cook 5 minutes. Season with salt, cumin, oregano and pimentón. Cook, uncovered, until liquid is reduced, about 15 minutes.

Cut off the wing tips and discard (or save for stock). Divide each wing into two joings. Sprinkle chicken pieces with salt and pepper. Lightly smash the garlic cloves to split the skins, but do not peel them. Heat the oil in a deep frying pan or cazuela (earthenware casserole). Add the chicken pieces and garlic to the oil and sauté them very slowly.

Cook the potatoes and carrots in boiling water to cover until tender. The carrots will take about 12 minutes; the potatoes a total of 20 minutes. Cook the peas until tender, about 10 minutes. Drain vegetables and chill them. Peel the potatoes and cut them in 12mm / ½ in dice. Cut the carrots lengthwise in quarters then slice crosswise into small dice.

Bring the milk to the boil and set aside. Heat the oil in a pan and sauté the ham gently for 2 minutes without letting it brown. Pour the oil through a sieve into a heat-proof bowl, reserving the ham. Return the oil to the pan and sauté the onion without letting it brown, 2 minutes. Add the thyme and stir in the flour. Cook 2 minutes without browning the flour.

For the tomato sauce, heat the olive oil in a medium pan. Add the onion and garlic, cover and cook gently for 10 minutes until very soft and lightly golden. Add the tomatoes, chicken stock and bay leaves and simmer, uncovered, for 30-40 minutes, stirring now and then. Until the sauce has reduced and thickened to a good consistency.

Sprinkle the aubergine slices lightly on both sides with salt and set aside for 30 minutes. Sift the flour into a bowl, make a well in the centre and add the oil and the water. Gradually beat together to make a smooth batter. Set aside to rest, along with the aubergines. Pat the aubergine slices dry with kitchen paper. Pour 1cm of olive oil into a large deep frying pan and heat it to 180°C.