Our first hurdle in eating well in Spain was understanding what we were eating (given our lack of ability to speak Spanish or Catalan). So, before I left, I made a guide for my dad and I to decipher what was on the menu. Some of the more touristy locations offer menus with pictures (but these places may not have the best food… so go for the small place with a chalkboard menu and bring along a guide to help you choose well). At every location we ordered Patatas Bravas (fried potatoes), Pan con Tomate (tomato bread) and Croquetas (fried cakes usually stuffed with a potato, cheese and meat mixture). My main bit of advice: be adventurous and savor the seafood.

Tapas Guide:
Aceitunas: Olives
Ahumados: Smoked Fish
Albondigas: Meatballs
Almejas: Small Clams
Berberechos: Cockles
Boquerones: Anchovies (usually in oil or vinegar)
Calamares: Squid (this can be fried or grilled, we didn’t care for the grilled versions as they were chewy and had a strong taste of the sea)
Caracoles: Snails
Champiñones: Mushrooms
Chipirones: Baby Squid (slightly more tender than calamares but the grilled version was not to our liking)
Croquetas: croquets (many different varieties – my favorite was Iberian ham and cheese)
Ensaladilla Rusa: “Russian Salad”
Figatells: A burger or meatball (recipe includes liver) skewered to bread
Gambas: Prawns (the preparation is specific to the establishment – if you like shrimp you must try these)
Ibericos y Quesos: A selection of cold meats and cheese (most of the time this includes Iberian Ham and hard goat cheese and sometimes a selection of almonds).
Mejillones: Mussels (typically in a garlic wine sauce with tomatoes)
Navajas: Razor Shells
Pan con Tomate: Grilled crispy bread with tomato and garlic (these are prepared specific to the establishment but are a very affordable start to the meal)
Patatas Bravas: Potato wedges with either a spicy coating served with an aioli (these are prepared specific to the establishment – differing in size, spice level and complexity of the aioli).
Pechinas: Scallops
Pescaditos: Fried small fish in batter
Pinchos (pinchas): A type of kebab served on a wooden skewer
Pulpitos: Baby Octopus (most likely grilled)
Pulpo: Octopus (most likely grilled)
Salazones: Salted Fish
Salpicón: Cold chopped fish dish seasoned with pepper, salt vinegar & onion
Sardinas: Sardines
Sepia: Cuttlefish
Tellinas: Cockles served on the shell (usually in a garlic sauce).

Tapas Links:
Barcelona Tapas Tips
Wiki-Tapas 

A taste of Spain close to home (some of my favorite Michigan restaurants that have a commitment to creating an authentic Spanish experience):
San Chez Bistro – Grand Rapids
Sangria Tapas Cafe – Royal Oak