On the tapas menu will be: Seared beef in crushed red peppers and a citrus sauce, that BriGuy improvised (and then tried to convince everyone on its Iberian connection):
Roasted Zucchini boats - both w/sauteed veggies and parm cheese, 1 w/sauteed chorizo ala Whole Foods (thanks, Uncle Ralph, by the way) as well as 2 types of Spanish cheese from the Spanish Table (a mild sheep's milk cheese and a tangier blue cheese):
Bloody Mary Shrimp in serving spoons - turned out to be pretty amazing due to the fresh Florida Pink shrimp we ended up with:
As well as calamari, sauteed in olive oil, salt, pepper, crushed red pepper, smoked paprika and some white wine:
For the entree, we whipped up a seafood paella with some minor improv of our own:
Served w/an orange slice and a clam:
Served w/an orange slice, a clam and crumbled chorizo:
For dessert, we marinated some canned (!) pears in sugar and cheap red wine while we cooked. Served them up w/some great vanilla ice cream. No picture as we were all too busy eating said dessert.To drink: 2005 Venta La Ossa La Mancha Tempranillo (~$15):
2005 Telmo Rodriguez Basa Rueda Blanco ($12):
And the surprise star of the night, the 2005 Las Rocas de San Alejandro Garnacha (~$8):
