I just made up the number 304, but I think it could be the number of “tapas” I ate in 8 days in Spain. The very first night, our host, Toni, who is a marketing and p.r. guy for Freixenet, explained to our group that a few pre-selected tapas would be served and then if we wanted we could have a main course. We had to decide before we saw the tapas and thank goodness I had declined the main course. Each of us was served three tapas the size of the pictures above. Five courses (3 tapas, main and dessert) was the smallest meal we had the entire trip.
The pictures above are not from that meal, I picked each one for different reasons.
Spanish Style Prawns over rice. I’m not even sure if calling these “prawns” is correct. I looked on this website to find the name but still not sure. This type of dish was on many menus…very common and delish.
Fresh Pea Soup. This is one course of a 9 course meal and while all of the courses were delectable, I was quite taken with the pure freshness of the peas. It reminded me of what chefs in California are all trying to achieve–farm to table freshness.
Arugula and Tomatoes over Linguini. This was my “main dish” in a three course meal I enjoyed following a Spanish guitar concert at Church of Santa Ana in Barcelona. I booked the concert and dinner for the Saturday night I was on my own in Barcelona. I chose this picture to share how easy it is to enjoy fabulous flavors in a healthy meal. It was dressed with Balsamic vinegar and oil. (Spanish olive oil is my favorite, I suggest looking for olive oil from the Siurana region.)
Blue Cheese Stuffed Pancake. This was a simple dish that was more about flavor than presentation. I took a picture because I appreciated that the chef didn’t feel compelled to serve only “pretty” dishes. I loved the flavor and would like to learn how to make it.
Vanilla Ice Cream on Berries. We were served ice cream on fruit at several meals. I like a small, fresh and refreshing dessert. Funny thing, often this was the first dessert course followed but yet another one!
Our pairings included lots of young Cavas and white wine which I will write about in another post.