Lamb with beer and roasted garlic - - - - - - - - 12-16 French-trimmed organic lamb cutlets 8 large cloves garlic 2 standard bottles ale/lager Salt and freshly ground black pepper A few fresh thyme sprigs Olive of for frying - - - - - - - - Preheat oven to 180˚C (350˚F). Place ga
An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.
I have been thinking about tapas recently. Everyone loves small cocktail food and that is essentially what tapas are. But what about for dinner? Why not, I thought? I went to Foodgawker and searched for tapas but wasn't inspired - not for dinner anyway. In fact some photos had no relationship to tapas at all.
Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. Each serving provides 347 kcal, 17g protein, 20g carbohydrates (of which 3g sugars), 21.5g fat (of which 4.5g saturates), 2.5g fibre and 0.8g salt.
Flam (or <i>flan</i> in Spanish) is a dish whose popularity in Spain cuts across all borders. You can hardly avoid coming across it at some point during a stay in Barcelona, especially if you happen to visit one of the hundreds of bars and restaurants offering a reasonably priced <i>menú del día.</i> The wobbly milk-and-egg custard with a crown of caramel is one of the most memorable finishes to a meal. It is normally prepared in individual metal pots known as <i>flaneras,</i…