The book is divided into five chapters - Tapas, Salads & Light Meals, Main Meals, On the Side, and To Finish. You can plan a whole tapas meal, to serve with chilled wine, beer, or sherry, Spanish-style, or prepare one or two tapas recipes as an appetizer, and follow this with a meat or fish-based main meal - or combine both meat and fish in a paella, Spain's most widely acclaimed dish. Follow this with a delicious dessert and imagine yourself there, enjoying the Spanish sunshine!
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Add the garlic Add the onion almonds bay leaf bell peppers boil bowl casserole cayenne pepper cheese chicken chorizo corn oil cream crusty bread dish Drain extra-virgin olive oil fava beans fillets finely chopped fresh flat-leaf parsley g/generous g/scant garnish golden brown Heat the oil heavy-bottom skillet ingredients SERVES 4-6 large garlic cloves lemon juice lemon wedges let chill let cool let simmer lightly medium heat medium-high heat method 1 Heat method 1 Put mixture mojo sauce monkfish onion paella paper towels paprika parsley peeled pepper method pepper to taste pine nuts potatoes preheated oven red bell peppers Reduce the heat Remove rice saffron threads salad salt and pepper sauce season to taste serrano ham serve method shallots sherry vinegar shrimp skillet slotted spoon Spanish olive oil sprinkle tablespoons taste with salt tbsp chopped fresh tbsp olive oil tbsp Spanish olive thyme V2 cup V2 tsp