Amy and I made tapas for eight tonight – we had Les, Katie, Rafael, Mark and Catherine over. Rafael is from Spain, so the pressure was on. We had a fairly ambitious menu, but we were well prepped and everything came together easily.

– I’ve made Patatas Bravas in the oven before, and I may try that method next time, but with the same Bravas salt and red sauce from this recipe.
– The mushrooms and mini-chorizos were both a big hit. The Sausages in Sherry, not so much. We got the mini-chorizo at The Spanish Table.
– The cava sangria was excellent (recipe follows). The recipe is from Jaleo, a tapas bar that Larry and I visited in Washington, DC last year. It called for a Spanish liqueur called Licor 43. It’s made with vanilla and spices and is excellent. We used an very reasonably priced cava that a staff member at The Spanish Table recommended, called Parxet Cuvée 21 Brut Cava.
Jaleo Cava Sangria
Makes 1 Liter
1 bottle of cava sparkling wine from Spain, chilled
3 oz. Licor 43
3 oz. Brandy
3 oz. White Grape Juice
500 cl. Ice
3-4 Fresh Strawberries
1/2 of a Fresh Peach
4-5 White Grapes
1 bunch of Fresh Mint
Cut the fruit into bite-size pieces (or smaller). Pour the ice into a 1-liter pitcher (or larger). Slowly pour the chilled cava down the inside of the pitcher and not directly overthe ice (to keep the bubbles from fizzing away). Pour the Licor 43, brandy and white grape juice into the pitcher. Add the fruit and mint.

– We thought we would cook the shrimp in the oven. We both agreed it would have been better on the stove (according to the recipe).
– The pudding cups were excellent. I love orange-flavored chocolate. And the small ramekins were perfect.

• Fried Squid (César, Oliver Said, p. 161)
• Patatas Bravas (César, Oliver Said, p. 124)
• Alioli (César, Oliver Said, p. 195)
• Catalan Mushrooms with Garlic and Parsley (Fine Cooking #46, September 2001, p. 37)
• Gambas al Ajillo (Tapas, Penelope Casas, p. 13)
• Sizzling Sausages with Sherry (My Kitchen in Spain, Janet Mendel, p. 261)
• Manchego Cheese with Membrillo
• Istara Cheese
• Pau Goat Cheese
• Piminetos de Padron
• Mini-Chorizo
• Crema de Chocolate (César, Oliver Said, p. 191)