Jacoba Budden's Spanish meal - menu suggestions

When it comes to food, the Spanish mean business.

20 Apr 2010

Tapas are great starters, great snacks and if you like, can even be turned into full scale meals.

They are also a brilliant way to get rid of bits and pieces in the fridge;  a left over potato, sprinkled with salt and pepper, drizzled with olive oil and a good squeeze of lemon juice is a to-die-for tapas dish, so be imaginative and have fun.

If tapas aren't your thing, make a large piperade, allow to cool to room temperature, place slices on a large plate, drizzle with olive oil and serve as a starter.

Then there's the migas - make a big pan of migas, add grapes and cheese, give everyone a fork and you have a dish that's so versatile that it can be used for starters, snacks or even breakfast if you're so inclined.

A paella is always fun and I've included two kinds, one from Valencia and one from La Rioja so that you can serve the dish to both Jewish and Muslim friends.

For a wet day, make the estofado with sorbet for dessert or roast a piece of lamb. Most importantly, have fun.

Read more on: spain


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