Tapas are also served in a wide variety of presentations. Pinchos (individual portions), banderillas (brochettes),montaditos (canapés), cazuelitas (mini-casseroles) are just a few of the different names given to the various ways of serving tapas, ranging from the most basic –simply served on a cocktail stick– through to the most sophisticated presentations in individual dishes with several garnishes and sauces to give character. This last method is the usual way of offering customers samples of the typical dishes from the different Spanish regions, and is a chance to sample such famous dishes as the Valencian paella, the bean stew known as fabada from Asturias, tripe à la madrileña, and an assortment of delicious fish prepared in a range of different ways.