Time to break out the tapas! Planning a trip to Spain for May and decided to get a head start with a little help from my friends.
Sangria was poured. Asturian cider was gulped. Pinxtos were eaten. We're talking about toasts piled with sweet piquillo peppers and rich bits of glistening sardine, skewers of baby tomato, manzanilla olives and mouthpuckering white anchovies, and more toasts with even more piquillo peppers, this time stuffed with buttery blue cheese and hot peppers for good measure.
Platters of Serrano ham and lomo, alongside Manchengo and Idiazabal cheese were nibbled. Chorizo was stewed in wine and shrimp was sauteed with good olive oil and slivers of garlic. All was consumed with gusto.
Then the Spanish Tortilla was served toasty warm from its oil slick pan, dotted with red pepper, onion, and eggplant, slathered with homemade, garlicky good aiolli.
Dessert was densely perfumed Olive Oil Cake infused with orange zest and topped with a flurry of sliced almonds.
While I'm hoping that culinary stops in Seville, Madrid, and Barcelona kick it out of the parque, it's nice to know that I can get my Español on closer to home -- or at home as it were.