Spain: The Health Aspects Of Tapas

Tapas have been an integral part of Spain's social scene for almost 800 years. Tapas are typically eaten as a snack or an entire meal, and this custom of eating small bites promotes a healthy lifestyle. 

The tradition even started as medicinal advice. When King Alfonso X of Castile fell ill in the thirteenth century, his doctor suggested taking light snacks with a glass of wine at regular intervals throughout the day. Upon returning to full health, the King ordered by decree that every bar in castle serve a morsel of food with every drink. 

The custom is still prevalent throughout much of Spain, though these days bars generally offer olives or nuts — which contain healthy fats — and some bars provide a baguette slice with a topping.

But tapas are generally shared with friends, and the innumerable recipes are particularly health-conscious. Tuna, anchovies, and salmon are favored ingredients as they contain high amounts of omega-3 fats, which reduce the risk of heart disease. 

The Three Tapas

There are three types of tapas: pinchos, montaditos, and general tapas. 

The first restaurant we try is Huerta Santa Catalina on the fringes of Plaza de la Reina in the historical center of Valencia. Here we are introduced to pinchos, bread-based tapas served in a variety of combinations held together with a cocktail stick.

Pincho is fast food, bread with various toppings typically eaten as a quick snack between meals, often before going to the cinema or a concert. Displayed behind glass-fronted counters the cost is as low as €1 or €2. 

I try a croquet de jamon, melted cheese with a faint ham flavour, together with a battered calamari and king prawn combo balanced on a baguette slice. They are both are full of flavor, and although the bread is slightly off-fresh having been left out, it is still more nutritious than the McDonalds three doors down. 

Traditional Tapas

Our next visit was Tasca El Botijo, named after the ceramic vase used to cool water or wine and keep it fresh in the searing Mediterranean heat. We drink tinto de verano, red wine mixed with lemonade. It is favored in the summer months as it does not dry you palette like red wine. The splash of lemonade is refreshing. 

The Tasca El Bojito serves montaditos, typically served in bars as a complimentary side dish. If you know which bars serve montaditos, it is possible to fill your belly in the course of an evening for half the price it would ordinarily cost if you go to a tapas restaurant. 

Nutritionists say eating a little and often is actually better for your health and metabolism than the usual three-a-day meal plan. Large meals are a burden on your digestive system and create a surge in blood sugar levels that subside when your stomach digests your meal, taking your energy levels and mood down with it.

Furthermore, eating smaller meals throughout the day enables the body to function more efficiently and, with the right foods in a balanced diet, prevents obesity.

In Tasca El Bojito we are treated to five dishes, the best of which is esgarrat, cod fish and red peppers baked in the oven with a mix of black olives, garlic, and olive oil. The dish is a regional specialty as it combines the sea with the land to represent the coastal and agricultural aspects of Valencia. [pullquote:right]

Beer and Wine, I Feel Fine

The final restaurant we visit is Las Cuevas, which is named in honor of nineteenth-century bandits that lived in caves. There are over 50 tapas recipes on the menu. 

It is, of course, the drinking culture that counteracts the health benefits of tapas in a social environment. Although it is natural for us to drink unhealthily when out with friends, consuming moderate amounts of alcohol on a daily basis increases "good" cholesterol, which helps protect against cardiovascular disease. 

In Las Cuevas, we are treated to six dishes, several of which are national favorites; papas bravas (roast potatoes), gamba agilo (prawns in garlic and a chile sauce), costillas de cerdo en miel (pork ribs in honey), and pimiento de padron, green peppers grilled in the obligatory olive oil and flavored with rock salt.

Tapas are not limited to Spain. Arabic and Asian cultures feature shared meals and historically have better diets than we do in the West. Perhaps it is time we forget about three-square-meals-a-day and start healthy-snacking a little and often. 

Richard J. Odale is a special contributor to The Daily Meal.