Tapas
Invented in Andalusia- the word literally means "cover." In Andalusian wine-making regions, a saucer is customarily placed to cover a glass of wine in order to keep the little fruit flies from swarming in. A tidbit of food placed on the dish helped attract clients to the wine bar, so the cook--usually the owner's wife--would out-do herself to make more and better ones.  From there, tapas evolved into a relaxed tradition of sharing small bites, good food, good wine and good conversation without having to sit down to a full meal. Keep the convivial tapas lifestyle going with these tips in mind for serving up some delicious Mediterranean flavors at your next get-together:

Tour the whole Mediterranean.
While tapas have Spanish roots, consider putting some Italian bites on the menu: raviolis with a tomato-cream dipping sauce, bruschetta with a fresh olive tapenade, or simply slices of good Parmesan cheese. Or maybe a little pan-Euro fusion: a Spanish tortilla (potato omelet) made with pesto, perhaps?

Hot and cold.
Make sure to serve a variety of both hot and cold dishes. Cold appetizers, like zesty pasta salads, can be ready to go at any time. Don't forget the ham, olives, prawns and calamari as well.  Hot dishes, like meatballs, can be kept warm in a crock pot for easy access. No true tapas would be complete without gambas, chicken, or you can even throw in a little of the Orient with delicious morsels of lamb stew.  The sauce for your seafood can be prepared beforehand -- just toss in your cooked shrimp or squid, heat and serve.

Take it easy on yourself.
Traditional tapas are full of big flavors of garlic, chili and paprika, but none are complicated to make. At least half your tapas should be things that require no cooking at all. Tasty, high quality olives? There’s your first dish. Some Spanish cheese, like Manchego? There’s your second. Sardines? You get the picture. Toasted almonds, marinated mushrooms, bean salad – these all count. So keep the focus of the party on what tapas are about – good wine and good conversation – not on complicated cooking.

No knives.
The rule with tapas is you should never need a knife. Everything should be able to be eaten with fingers, toothpicks or a fork.

Making a meal.
Throughout the Mediterranean, tapas are less of a meal and more of a snack to hold you over till dinner, which often happens after 9 pm. In the States, it’s more common to make tapas into a full meal. Expect people to make a meal of yours: have meat, seafood and vegetable dishes available, along with plenty of crusty bread.