ALLERGENS: Please take a look at our Tapas Allergen List to help identify any tapas that would not be suitable for you.

TAPAS are an integral part of Spanish lifestyle. Originally a slice of Jamón Serrano (cured ham) was served on a glass of sherry to keep the flies out, tapa is the Spanish word for cover or lid. Over a period of time the range of accompaniments were extended to the range available today.

Tapas are similar to appetizers or starters.

They are unlimited by size, ingredient or fixed sequence within a meal; and therefore very difficult to define. The most useful description is that they are entire in themselves; in a larger form they may be served as meals and in a smaller form as snacks. They may be liquid or solid: a soup is also a tapa; with or without a sauce, complex or simple. They present a wealth of choice, colour, aroma and uninhibited experimentation – truly a diners’ delight.

Originally and still in some bars today, Tapas were simply a few olives or almonds, and perhaps a selection of cheeses, sausages, and Serrano ham and possibly cubes of tortilla served, often free, to accompany a glass of sherry. But nowadays, Tapas have come to encompass more or less any hot or cold dish that can be served in small portions, and they may be quite substantial.

They are displayed along the length of the counter of a bar or café to be ordered in a group, or individually. Although quintessentially Spanish, Tapas are so well-suited to today’s style of casual eating, that they have caught the popular imagination outside Spain. A selection of Tapas is ideal for an interesting informal meal, and they are wonderful fare for a party, buffet, picnic or barbecue. Most can be made quickly and easily, a great many can be made in advance and served at room temperature while others can be partly prepared and then finished at the last minute before serving.

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ALLERGY ADVICE – If you suffer from a food allergy or intolerance, please let us know before placing your order.

 Some items on our menu may contain nuts, seeds or other allergens. There is a small chance that tiny traces of these may be in other items or foods served here. We understand the dangers to those with severe allergies.  Every care is taken to avoid any cross contamination when processing a specific allergen free order, we do however work in a kitchen that processes allergenic ingredients and do not have a specific allergen free zone. Within our kitchens we use nuts, fish, egg, shellfish, milk and gluten products and it is impossible to fully guarantee separation of these items in storage, preparation or cooking, although every effort is made to minimise the risk when required. Any bread or breaded product may contain nuts, sesame seeds or poppy seeds as a result of cross contamination during the baking process. Wheat and gluten ingredients which are deep fried will use the same fryers in our kitchens as dishes not containing these ingredients – there may be risk of cross contamination which may therefore affect extremely sensitive sufferers. If you are in any doubt please ask to speak to the duty manager who should be able to help you.



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Paella recipe


– 4 tablespoons of olive oil
– 1 kg (2 lb) chicken, cut into small pieces
– 2 Spanish onions, chopped
– 4 cloves garlic, chopped
– 1 tablespoon paprika
– 350g (12 oz) risotto rice
– 3 beefsteak tomatoes, peeled, seeded and chopped
– 1.75 litres (3 pints) boiling chicken stock
– 1 sprig rosemary
– Salt and freshly ground black pepper
– Large pinch saffron threads, finely crushed
– 225g (8 oz) small squid
– 150g (5 oz) green beans
– 450g (1 lb) mussels in their shells
– 225g (8 oz) raw prawns in their shells
– 15g (4 oz) broad beans


◦ Heat oil in a 40 cm (16 in) paella or 4 litre (7 pint) wide shallow
casserole pan.
◦ Add chicken and cook for about 10 minutes until lightly browned.
◦ Add onions and garlic and fry for 5 minutes, then stir in paprika
followed by rice.
◦ Stir for 2-3 minutes.
◦ Stir tomatoes into paella with stock, rosemary and salt and pepper.
◦ Dissolve saffron in 2 tablespoons stock then add to paella.
◦ Boil for 8-10 minutes.
◦ Prepare squid; cut bodies into rings and chop tentacles.
◦ Cut green beans into short lengths.
◦ Scatter all seafood, green beans and broad beans into paella – do not stir.
◦ Gradually turn down heat and simmer for 8-10 minutes until rice is tender and liquid absorbed.
◦ Cover, remove from heat and leave for 5-10 minutes.
◦ Serves 4.

(Variation: Add 4 small rabbit portions with the chicken pieces.)


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