Swiss chard, commonly known as silverbeet, is such a lovely, leafy green. Forget over-hyped kale – eat Swiss chard instead. This warming, flavourful stew packed full of sweet spice will make an appetising start to your evening. Serve with crusty bread for sopping up the sauce.
To drink: it wouldn’t be a Spanish tapas party without sangria, and this one from Spanish Made Simple adds extra authenticity by including cava, which is Spain’s answer to Champagne.
Traditionally, Spanish tortilla (also known as Spanish omelette) is a simple mix of potatoes, onion, eggs and parsley. This version from Jose Pizzaro is an indulgent, tasty twist on the original dish. Tortilla is delicious served hot or cold, so you can easily make it prior to the arrival of your guests. Serve it with warm slices of baguette and a side of crème fraiche. (A simple tomato salad would also work well here.)
To drink: pour some more sangria.
Combining dark chocolate, full-flavoured olive oil and cracked sea salt, this bittersweet, slightly savoury dessert will make a grown up finish to your meal. Silky chocolate mousses such as this are prevalent in Spain, but this vegan version from Smith & Daughters has a twist in that it incorporates the water from tinned chickpeas. Also known as aquafaba, the water from tinned chickpeas and other legumes is popularly used as a substitute for eggs in vegan dishes. Affordable and accessible, aquafaba is a smart swap to keep in mind. Follow the recipe's suggestion to toast and crush fennel seeds for sprinkling on top along with the sea salt flakes. Your crowd is bound to be impressed.
To drink: sangria isn’t going to cut it here, as the combination of flavours will make the sparkling wine at its base seem extra dry and tart. Try Spanish sherry, with matches ranging from cream sherry to Pedro Ximenez, or port instead.
Create your own menu from Spanish-themed books Basque and Spanish Made Simple.