Why go
The useful skill is reading the rhythm rather than chasing an old restaurant list. Start with one or two dishes, settle the bill before moving on, and use neighborhoods such as Santa Cruz or Triana as broad context rather than a guarantee of quality.
The full story
Tapas in Seville are both a portion size and a way of structuring an evening. A small order lets a group compare several dishes or move between bars without committing to a full meal at each one. Menus may distinguish a tapa from a larger media ración or ración, so check the size before ordering. Local lunch and dinner hours tend to run later than in many northern European cities, and the busiest traditional rooms may involve standing at the bar. Seville's cooking draws on Andalusian staples: olive oil, cured ham, fried fish, chickpeas, spinach and cold soups in warm weather. Orange appears in both sweet and savory preparations, while sherry from farther south often accompanies tapas. The durable approach is flexible: choose places by current menus and atmosphere, order modestly at first, and let one neighborhood form the evening rather than crossing the city for a dated checklist.