Here’s proof that we’re still cooking… Apologies for the picture quality; I was hungry and couldn’t be bothered with the lighting. I highly recommend The Book of Tapas for quick, simple, delicious dishes. We made albondigas and a jamon serrano, mayo, red pepper, and asparagus tapa straight from the book. I slightly modified stuffed mushrooms (added smoked paprika and breadcrumbs), a smoked fish tapa (used mackerel instead of eel), and an orange, fennel, and onion salad (used shallots in place of onion, added arugula and the rest of the asparagus) to accommodate the ingredients we had in the house.
I can’t wait until we host our first tapas dinner.