Spain’s 5 weirdest tapas dishes – careful, you might order bull’s testicles, lamb’s intestines, pig’s ear or blood sausage without realising
Tapas are one of the world’s most enduring casual dining trends – but the tradition’s working class, barroom roots mean you might be munching on something meatier than you ever expected
The Spanish way of life is tightly linked to food, rivalling the Italians for their passion for cuisine. For the most authentic taste of Spain you must, of course, try the tapas – small, shareable, snack-sized dishes typically served in rustic restaurants and bars, accompanied by wine. Tapas are a favourite pastime nationwide, but in the poorer times of days past, it was often difficult to source food. This is where offal and other animal parts came into the Spanish cuisine. Here are five strange yet delicious tapas to try when you are next in Spain.
Zarajos
At first glance, zarajos look like a popsicle or regular meatball. But the meatball is in fact lamb intestine wrapped and bonded into a ball around the stick. Its origins can be traced to the mountain town Cuenca two hours from Madrid and the lamb intestines are usually from a young lamb.
The intestine is cleaned and marinated before wrapping, then deep-fried or oven-baked before being served in halves. It’s salty, crispy, tangy and not at all gamey, the layers giving it the perfect crispy to meaty ratio. It is usually paired with red wine and best eaten hot.
Oreja de cerdo
The name oreja de cerdo directly translates as pig’s ear, and the dish varies depending on the tapas bar and region. It’s widely popular in Madrid as well as the regions of Andalucia and La Mancha.
It’s sometimes served grilled or fried on its own, with the ear’s skin and cartilage giving it a chewy and crunchy combination. Its flavour depends on the sauce and marinate used, usually a white wine and parsley sauce or spicy tomato sauce.
Morcilla