Pan con tomate y manchego
This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling
Pipirrana con atún
This simple salad known in Spain as pipirrana is another form of the famed cold soup, gazpacho. It pairs well with many ingredients. I love to serve it with tuna.
Judias verdes salteadas con ajo y jamón Serrano
Spanish cured ham, such as jamón serrano and the prized, luxurious jamón ibérico, impart a wonderful flavor to all kinds of vegetables. This dish works well with snap peas, broccoli and leafy greens.
Escalivada comes from the Catalan verb escalivar, which is the process of cooking food slowly very close to the embers of a barbecue. The smokiness of the charcoal enriches the food and gives it an earthy quality. This recipe is for oven roasting, but its soul comes from the open fire. It’s a great dish on its own, but it’s also perfect as a garnish for any grilled meat.
Mahon con membrillo
This tapa is a great party option, perfect as an hors d’oeuvre when served in small Chinese soup spoons.