Only 20 years ago almost nobody discussed Spanish cooking. Things have certainly changed. Iberian ham is recognized as the best (and most expensive) in the world. Olive oil, with Spain as the largest European producer, is considered the healthiest and most beneficial of all oils and fats. And most of all, tapas, those delicious mouth-watering appetizers, originally created to accompany drinks, have made their spectacular entry onto the global food scene. Tapas bars are multiplying everywhere. Tapas comes from the Spanish word tapa, lid, as they were originally served on small plates covered by wine glasses (to keep the flies away). A few slices of Chorizo, served with some olives is how the whole craze started. Undoubtedly, today's tapas are most memorable when served with wines of Jerez. The recipes in this book make it easy to prepare an unforgettable feast for your friends. The recipes allow for variations in quantities, permitting you to adapt your menu to the number of guests. Most recipes here are for traditional tapas. But there are no hard and fast rules. Any dish can become a tapa, when served in small quantity among other delicious tidbits.