In principle, everything small or chopped, but mini vegetables (e.g. peas, cocktail tomatoes, mini carrots, mini corn or vegetable chips), small whole shrimps (with head and skin) and meat or fish balls are particularly suitable.
Cut vegetables, meat or pieces of fish into small pieces and, if desired, prepare with marinade, wine or any kind of liquor for grilling.
Fish and vegetables cook faster than meat for example, so it makes sense to grill some ingredients separately with the sieve. Hold the sieve with the ingredients over the embers until the ingredients have reached the desired cooking point.
1 cup boiled rice
1 teaspoon salt
Preheat oven to 180 degrees Celsius.
Put the boiled rice in a bowl. Add salt.
Line a baking tray with baking paper.
Moisten hands and use a wet tablespoon to form a small rice ball.
Place the rice ball on the baking tray.
Cover with another layer of baking paper and press the ball together evenly. Use hands or a rolling pin until you have a very thin layer of rice (approx. 2mm). With 1 cup of rice you can prepare several small rice balls.
Bake at 180 degrees for about 20-25 minutes.
Let the rice crackers cool down and cut into pieces before serving.
I paired this tapa with an Austrian wine, a Weißburgunder. See this and other food and wine pairings here: