Calamari rings pan-fried with chorizo and spring onions. Squid is a cinch to cook, it just needs a gutsy flavour to go with it - like chorizo. My view is this is a match made in heaven.
Chicken and prawn paella, an absolutely foolproof recipe. For best results use paella rice, Bomba or Calasparra and an ordinary large frying pan.
Fideua, Spanish pasta dish with fish and seafood, is cooked exactly like paella: in an enormous pan, only with short vermicelli pasta replacing rice.
Padron peppers, pimientos de padron, a Spanish dish of pan-blistered padron style green peppers. A delicious snack from the tapas menu, they can be eaten whole.
Pan de cristal, Spanish glass bread is gorgeous not only con tomate. It also makes the best toasties, and it is not that hard to make at home.
One skillet dish of rice with corn and chorizo sausage. We have a fine dish here, which, if you follow the method, can be varied as you wish.
Roasted red peppers, soft cheese and basil salad. The peppers actually will keep very well in oil or the type of dressing I suggested below; you can jar them and they will keep even longer.
Scallop ceviche with citrus juice and fresh plums. Contrary to what you might think, a dish of raw fish is actually a pretty common thing.
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nuts topping. Spanish empanada meets Greek spanakopita!
Tarta de Santiago, traditional Spanish almond cake. Three basic ingredients and no electric appliances required: that’s St James’ cake, or tarta de Santiago. It’s a Galician specialty going back to Middle Ages;