Whether as a meal or just an appetizer, try these takes on traditional Spanish tapas

"Years ago on a trip to visit friends in Spain, I experienced the tradition of tapas for the first time. Sitting at an old oak bar in Granada, we ordered small glasses of the house sherry. With it came plates of anchovies soaked in vinegar, tiny green peppers fried in olive oil sprinkled with coarse sea salt, cubes of fried potatoes with garlicky aioli, a thick potato tortilla (more like an omelet than a Mexican tortilla) and shrimp swimming in garlic, olive oil, smoky paprika, and flakes of spicy peppers. Crusty bread was served alongside all the little plates. I fell in love with this way of eating: trying lots of new foods and never filling up on any one dish.

But I quickly learned these were simply appetizers or starters. Dinner would come later. Much later. In Spanish tradition, dinner generally isn’t served until around 10 p.m. (the time of night when I’m already in bed, almost asleep!)".