Servings: 4 Ingredients: 1 lb 2 oz short-grained Spanish Rice, such as Bomba or Calasparra 2-3 tablespoons olive oil 4 large red peppers 1 small red pepper, chopped 1/2 onion, chopped 1/2 tomato, skinned and chopped 5 oz minced / chopped pork or 3 oz salt cod Saffron Chopped fresh parsley Salt Preparation: Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon. Heat the oil, saut the red pepper slowly until it is tender and remove. Fry the onion until tender, add the meat and brown it lightly, adding the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste. Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours.

The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time. Page 11 of 20 SPANISH OMELETTE Along with paella, the ubiquitous Spanish omelette tortilla de patatas is perhaps one of the best-known Spanish dishes. It is impossible to find a selfrespecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold.

Serves: 4 Ingredients: 1/2 pint of olive oil 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt 1/2 yellow onion, chopped 3 cloves garlic, minced 5 eggs Salt Preparation: Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet. Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). Serve warm or at room temperature. Page 12 of 20 MEATBALLS IN TOMATO SAUCE ALBONDIGAS EN SALSA DE TOMATES Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.