Right... here's some to get you busy!
Chorizo in red wine
450g Chorizo Sausage, cut into slices 6mm/¼ inch thick
60ml Red Wine
2 tbsp freshly chopped mixed Herbs (thyme, parsley, oregano)
2 Garlic Cloves, crushed
Preheat the oven to 220C, place the sausage slices in a shallow ovenproof dish. Pour the wine, herbs and garlic over the sausage and bake for 10 minutes. Serve with chunks of bread to soak up the sauce.
Meatballs in Tomato Sauce
Makes about 15/20
500g Minced pork
40ish g breadcrumbs (about 2 slices of bread whizzed)
splash white wine
1 egg
1 fat clove garlic, crushed
tbls chopped parsley
salt and pepper
In a large bowl, mix all the ingredients together with your hands. Make small (decent bite sized ish) balls with the mix and just roll them lightly in some plain flour.
Shallow fry in a large frying pan in some olive oil for may 10 mins on a medium heat so they're browned and cooked through. Remove and put into shallow (ovenproof) serving dish - I have hundreds of terracotta ones which I use. Don't squash them in, they need room for the sauce between and around them.
Tomato Sauce
2 tbls olive oil
1 small onion finely chopped
2 tins of decent plum tomatoes
1 tsp of sugar
salt
freshly ground black pepper
Heat the oil in a frying pan and add the onion. Fry gently for about 5 minutes until it starts to become golden. Then add tomatoes and cook for about 10 minutes crushing a bit with spoon, add the salt, pepper and sugar, simmer for a further 5 minutes. Blend with a hand blender, check seasoning, may need bit more salt or sugar.
Pour the sauce over the meatballs and pop in the oven for 10 mins or so.
I actually love some sauté potatoes with rosemary and garlic to scoop up the sauce with....
Easy one - get some Pata Negra or Jamon Iberico Bellota or Paleta and serve that with some thin wedges of Manchego cheese.
Have a shallow dish or saucer or two on the table, put a nice sprinkling of Malden Salt (I know, but you'd be surprised at how many places here use it!!!) on and pour some good Spanish olive oil in - something like Arbequina or Extremadura as they are both full of wonderful flavour - with a nice selection of breads - this is a course in itself imo!
Patatas Bravas - do you have a recipe, I can dig one out for you too if you like.
Wines??? Ribera Del Duero is a great alternative to some of the heavier Riojas, and something like Torres Vina Sol for a white.
Pudding if you're interested...Crema Catalana - a lovely Spanish version of Creme Brulée, flavoured with lemon rind or orange and/or cinnamon.
A lovely way to finish off a Spanish night methinks!
Hope some or all of these help, would love to hear how your evening goes. Need anything else, please let me know.