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If you love Spanish tapas, but don’t have neither the time to laboriously prepare your own fiddly ones, nor the money to splurge on professional Spanish tapas catering, here are my now-not-so-secret tips to help you prepare your own super simple tapas that will still leave a taste of Spain in the mouths of your guests.

Grazing boards are all the rage at catered events, we should know, and you can check ours out here. But if you’ve already spent your catering budget on paella, why not create your own? Have fun with it and be creative! The key is to stick to Spanish flavours, Spanish cured meats and cheeses, olives, and almonds. You can also add your favourite dips and crackers. Decorate with seasonal fruits and nuts.

The word ‘tapa’ literally translates to ‘cover’ as tapas were traditionally a slice of bread placed on top of a wine glass to keep flies out. Then overtime, bartenders would add some meat, cheese or fish on top of the slice of bread to make it into a more substantial snack.

 Tortilla, crab, and jamon with manchego tapas

Tortilla, crab, and jamon with manchego tapas

So for your DIY tapas catering, why not stick to the traditional tapa, and prepare an assortment of varieties of toppings to slices of crusty baguette to this such as:

  • anchovies and olive oil
  • rubbed with tomato and olive oil (rub garlic first for extra bite)
  • olive tapenade
  • thinly sliced Jamon serrano, or Manchego cheese 
  • chorizo
  • marinated peppers
 Tapa of tomato rub, jamon and crispy sage leaf

Tapa of tomato rub, jamon and crispy sage leaf

These require no further cooking, other than assembling. Make sure your bread is the best quality baguette you can find.

If you are feeling a bit more adventurous, but still want to keep your cooking time to a minimum, you could try your hand at:

  • Tortilla de patata – the quintessential Spanish tapa, the potato omelette
  • Garlic Mushrooms
  • Spanish meatballs
  • or just fry up some chorizo with lemon
Chorizo al limon (1).jpg


And finally, no Spanish tapas event would be complete without the traditional Spanish Sangria, which is actually much simpler to make than it sounds. For recipe, click here.

Que aproveche!

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While I love preparing and sharing tapas with family and friends, I really look forward to Winter because it’s the time of year that the body and soul asks for the heartier, heavier comfort dishes of my country.

Whilst they may be rich, they can also be very hearty and nourishing. Think stews of gut healing chicken or beef stocks; low GI legumes such as lentils, chick peas or white beans; leafy green vegetables including leek, spinach, kale and immune boosting herbs such as garlic, thyme, rosemary and parsley. Meats, chicken, chorizo or pork are usually always included, but can be omitted.

And though they may be very filling, in Spanish culture, these dishes are only eaten at lunch time, allowing plenty of time to digest, and not leaving you in bed with a belly full of chick peas!

Here are some of my all time favourite Spanish Winter warmers:

Sopa de Ajo – Garlic Soup

My Grandmother used to make this very simple garlic soup with an egg cracked into it whenever someone was sick. The garlic and broth make it a very nourishing soup to nurse you back to good health if you’re unwell, and keep you warm throughout the cold months.

Caldo Gallego – Galician Broth

Traditionally served in earthen bowls this hearty soup originates from the Galician region in the Northwest of Spain. It includes chicken or beef stock, white beans, cabbage, collard greens, potatoes, as well as pork, chorizo, ham or bacon.

Lentejas - Lentils

Lentejas, o las tomas o las dejas (a rhyme meaning “lentils, take ‘em or leave ‘em”) and as a child, I always took them. This dish was my all time favourite and I think the chorizo had something to do with it. You can also omit the chorizo and have ‘clean’ lentejas. This dish comprises of lentils, chorizo, garlic, carrots, onions, potato and parprika.

Fabada Asturiana

Another hot and heavy dish reserved for the middle of the day, this dish originates from the region of Asturias (next to Galicia). It is made with large white beans, pork shoulder or bacon, morcilla (black pudding), chorizo and saffron.

white bean soup.jpg

Cocido Madrileno

Chickpeas are the star(s) of this dish Madrileno (meaning from Madrid) which though cooked as a one dish stew, is traditionally served separately. Beginning with the stock of the stew, served with noodles, then the chickpeas and vegetables, potatoes, cabbage, carrots, and turnips, and finally the meat is served consisting of pork belly, chorizo, morcilla (blood sausage) and chicken. The stock is enriched with ham bone and beef spine bone). Talk about nutrient dense!

Soupy Arroz con Bogavante

For seafood lovers, this dish really hits the spot. Think paella, but soupier, with lobster and peeled prawns with a rice that has absorbed a decadent fish stock with tomato and rice.

 Enjoying arroz con bogavante at the end of the Camino in San Vicente de La Barquera

Enjoying arroz con bogavante at the end of the Camino in San Vicente de La Barquera

Churros con Choclate

Obviously not a soup, unless you can count chocolate milk as soup…which we will here. Churros con chocolate, though not good for the waist line, are most definitely good for the soul, especially on cold winter afternoons.

I hope these recipes have inspired you to try including some rural, hearty, Spanish dishes this winter.







     Winter seems to be the time of year that many of us go into social hibernation and avoid leaving the house. Especially here in Perth, where we’re so spoilt by good weather, that even a hint of rain or a chill makes it a city of shut-ins.  But Winter brings us the opportunity to engage in different activities and interact with family and friends in different ways. A very inviting social scene this time of year is the humble (or not-so-humble) dinner party. Think a cozy warm setting, a select group of friends, intimate conversations, warming wines, and rich hearty food.  Here are some top tips for how to create a perfect Winter gathering.     






      Keep it cozy , by keeping it to an intimate number of friends around a dining table. Or if opting for a larger gathering, go for an outdoor alfresco area protected by the elements. Those outdoor heaters are ideal for encouraging guests to be comfortable outside and can be hired.   Invite warmth  by including an element of fire in your décor. You may need to crank up the fireplace, light candles of different shapes and sizes, or if you have the space and safety requirements, gather guests around a bonfire, perfect for roasting marshmallows and inspiring late night chats.   Break the Ice . If you are inviting guests who don’t know each other very well, break the ice by placing little conversation starters at each person’s place setting.   Create a signature winter cocktail  or a  red wine sangria  for guests as they arrive to break the ice. Or warm things up with the German’s answer to sangria in Winter – Gluhwein, German mulled wine, combined with spices, red wine, citrus, sugar and served warm.   Offer a few canapes or tapas  to begin with so that guests aren’t hungry as they arrive and mingle. Alternatively, you could prepare a decadent grazing board of antipasto, cheeses, dips and crackers.   Continue the theme of warmth  in your menu serving dishes that exemplify the use of fire, such as a fondue, a roast leg of lamb on a spit, a flambe dish (if you’re game) or my obvious personal favourite, paella, where guest can enjoy the live cooking show around the warm flames of the paella burner.   Warm and Rich.  Winter food is synonymous with comfort food, so make sure your menu is rich, decadent, hearty, filling and warm. Favourites include slow roasted pork, chicken pot pies, beef bourguignon, lamb shanks, butter mashed potatoes, garlicky roasted winter vegetables, brussel sprouts with prosciutto, chocolate ganache tarte with fresh cream, apple crumble, and banana flambe.   Share the load , if you like, and allow your guests to participate. You can create a shared menu where everyone offers to cook and bring a particular course, such as entrees, sides or dessert, while you focus on the main course.   Outsource!  And if all this has served as inspiration, but you rather someone else do the work while you sit back and enjoy your evening, La Latina is offering a winter catering in Perth special of our decadent Spanish antipasto grazing board, paella of your choice and churros con chocolate for dessert. For more details call Cristina on 0413 370 907.   Que aproveche this Winter!

Winter seems to be the time of year that many of us go into social hibernation and avoid leaving the house. Especially here in Perth, where we’re so spoilt by the weather, that even a hint of rain or a chill makes it a city of shut-ins.

But Winter brings us the opportunity to engage in different activities and interact with family and friends in different ways. A very inviting social event this time of year is the humble (or not-so-humble) dinner party. Think cozy warm setting, select friends, intimate conversations, warming wines, and rich hearty food.

Simple Sangria

When it’s summer time and the weather is high…who can beat a Sangria? Red wine, citrus, fruits, sugar and a hint of spice…refreshing and yum!

Sangria can be as simple or as complicated as you want. It can be thrown together in minutes, and it can also be an overnight process with summer stone fruits marinated in liqueur overnight.

Personally, I like to keep it simple. I also avoid using expensive wine in my sangria, because I prefer to enjoy my favourite wines as is, and not dilute it with other ingredients. Because sangria is sweetened with sugar, fruit and soft drink, I suggest a dry red.

I like adding Schweppes Agrum to my Sangria, as it is a combination of lemon, lime and orange, but you can use any citrus flavoured soft drink.

I don’t add too much fruit either, sticking to lemon and orange sliced into circles for visual effect. I find apple and other fruits look stained and give more of a ‘punch’ vibe to the sangria, rather than the refreshing wine drink that I’m after.

Here I’ll be sharing with you my super simple and satisfying sangria that you can whip up at your next event.


·         Half part dry red wine (the quantity is up to you - you just have to halve it with your mixer)

·         Half part citrus soft drink (my favourite mixer is Schweppes Agrum)

·         2-4 lemons and oranges washed and sliced to give big citrus circles

·         3 tablespoons of sugar (or to taste, as this can easily be omitted with the inclusion of soft drink)

·         you can also add some spirits to this such as rum or brandy for extra kick


Combine all ingredients and keep refrigerated to serve cool. Add ice to individual serves if needed, but not to the jar as this will dilute the sangria too much. I like to present my sangria in a glass jar as it is such a visual drink.

Gluggy Paella

Speaking of gluggy paella - this happened. On a plane. Not to me. But to my neighbouring passenger. And I didn't stop her. I didn't warn her. I let her order Chicken Paella over Vegetable Penne for my own morbid curiosity. And I photographed it. And she ate her bread roll.

There are so many types of wrong with this. It astounds me that there is an actual chef behind all of this. Paella, by its basic nature of being a loose, pearl-esque type of rice dish, can't possibly maintain its structural integrity post 23 minutes of being cooked, then reheated and thrown around an airplane.

Don't even get me started on the fact that it had chorizo in it.

Don't stir the rice!

Quite possibly, the number one mistake of novice paella makers is stirring the rice!

Paella is not a risotto. So don't stir it. The rice should be loose and pearl-like in texture. Not gluggy and creamy.

Which is why in fact, I hate serving paella anytime after about 23 minutes from completion - it just starts getting gluggy. Not to say it isn't still amazingly tasty. But i'm fussy.

For the Spanish rice dice to be cooked evenly without stirring requires a bit of chemistry and physics. The right amount of boiling stock, the right amount of heat, the right pan, and the right level (flat!).

As for leftover paella, I like to pan fry it rather than microwave it. I rarely microwave anything as it is, but I find frying it loosens it up a bit. And never, ever, freeze paella Spanish tapas. That is all.