It's the question we hear most on the terrace: ‘how many should we order?’. The short answer: it depends whether you've come to nibble or to eat. The house answer, below.
For an aperitif
If the plan is a cold beer or a sangría before eating somewhere else (a poor plan, but we respect it), allow 2–3 tapas per person: some bravas, a few boquerones, a little jamón. Light and just enough.
For lunch or dinner
Allow 4–5 tapas per person, mixing sea and land, something fried and something fresh: say croquetas, calamares, a salad and grilled prawns. With pan con tomate in the middle, nobody leaves hungry.
The shortcut: the board
The easiest way to get it right is to order a sharing board: one board per 2–3 people works as a full meal. And for tables of four or more, the promenade's winning combo: a board to start and a freshly made paella as the main, cooked while you graze.
Three beginner's mistakes
One: ordering everything at once: tapas are best enjoyed in waves. Two: ordering five fried things in a row: alternate with something fresh. Three: leaving no room for the berenjenas fritas con miel: a serious error, scientifically documented in this house.