Tortilla Valenciana (2)

This spinach omelette is very popular in Valencia. Its good served warm or cool, cut into quarters, with some piping hot chips fried in olive oil and a tomato and onion salad. It’s from ” The Cooking of Spain” by Elizabeth Luard.

Broad Bean Hot Pot (4-6)

A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.

Vegetable Paella (4-6)

This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.