Granadilla in two forms means double the fruitiness in this striking Granadilla jelly shortbread sandwich.
Sangria is a delicious mixed drink for those who prefer their alcohol with a touch of sweetness. A Spanish classic.
Paella originated in the Valencia region of Spain and gets its name from the broad shallow pan (paella or paellera) in which it is traditionally cooked and served. This version was inspired by Juan Antonio Obregon, the commercial attaché from the Spanish Embassy, and his wife Eva. Crisp dry rosé is the perfect lunchtime tipple.
These classic tapas meatballs are known as “albondigas” and have been made in Spain for more than 500 years. Albondiga is from the Arabic word “al-funduq”, meaning “hazelnut”, which refers to their original size and shape. These days they’re made slightly bigger, about golf ball-size.
Delicate spring beans and peas stand up nicely to tangy goat’s cheese. The lemon zest cuts through the richness and adds a fresh dimension. TO DRINK: Ataraxia Chardonnay…
The clean, fresh taste of the strawberries marries beautifully with the creamy mascarpone and sweet brioche.
These cakes can be dressed up or down to match the occasion. Cook’s tips • Instead of serving this with the mayonnaise, you can also drizzle the cakes with Pernod before serving. • Simply make the fish cakes bigger to serve as a main course.
A vibrant green purée of broad beans, smashed up with mint and served with lashings of Spanish ham makes for the perfect Spanish-style tapas when smeared onto hot crostini.
Beef and Béarnaise sauce were made for each other and work perfectly in this bite-sized version. To drink: Flagstone Fiona Pinot Noir is soft with great earthy aromas,…