Tapas before dinner in Seville. Octopus, Galician style in olive oil and smoked paprika (center); tuna and potato salad (lower left); mussels in escabeche (upper left); and fresh marinated anchovies (upper right).
The beginning of a wonderful meal we had outside of Itálica - salad with lettuce, tomatoes, corn and goat cheese washed down with a refreshing glass of tinto de verano (red wine with lemon soda).
Dinner in Cádiz. My husband's entrée: merluza a la Vasca (Basque style hake).
My entrée was a Spanish interpretation of a Cuban dish: rice with tomato sauce, roasted jalapeños and two eggs fried in olive oil. I love the bright color of the egg yolks; these were definitely not supermarket eggs.