I was recently served a calamari ring so large, it resembled a halo in a fishy nativity play. It came straight off a “tapas” menu, along with three other equally confused dishes. Is there no end to this pseudo Spanish fuckery, I grumbled through cumin-laced burps.
I’m not going to tell you what tapas should be because even in Spain, tapas is a diverse offering. There are, however, certain traditions and classic dishes that could inspire a lovely tapas menu. I guess what I’m saying is, if you’re going to do tapas, why not draw inspiration from the country that’s been doing it for several hundred years?
Getaria, Basque country