tapas

Somehow a meal of tapas was inevitable. We had experimentally prepared some snails from the garden by feeding them on grains and greens for 3 weeks to purge them of grit. Also, it was about the time that our jamon (or prosciutto) was ready. I prepared this last summer with a boned leg of free-range pork following the method of Hugh Fearnley-Whittingstall. It has been hanging under our verandah, covered in muslin and wire mesh since then.
I also had just bought some spanish-style blood sausage - morcilla - and really wanted to make a typical spanish dish of broad beans with morcilla.
So, we had (clockwise from the bottom), grilled home-made bread rubbed with new garlic, grilled and garlicked mushrooms from our mushroom box, pipis (Noah went down to the water to collect these) steamed with some white wine, broad beans sauteed with morcilla, jamon serrano and, in the middle, snails braised in garlic, olive oil and tomato. All that was missing was the sherry and the flamenco guitarist.