Spanish Import

Spain reigns at the dinner table
Spanish Import

Chefs across the States are digging deeply into the nuances of Spanish cuisine.

So why not bring the Spanish way--simple ingredients and breezy dining--home?

This month's dinner party gathers together four friends for a casual meal. The setting: a table set stylishly with patterned plateware that stunningly highlights the Moorish influences of southern Spain.

To begin: Simple skewers created from high-end canned Spanish staples like white asparagus, olives and roasted peppers are an effortless starter. The bites pair superbly with a self-serve white-port punch loaded with early-season peaches and effervescent with Spanish sparkling wine.

Then it's on to a creamy white gazpacho made with almonds and grapes, and finger-friendly shrimp a la plancha served over toast slicked with saffron aioli. On the side is a delightfully pungent olive, chorizo and blue cheese salad.

Save the dishwashing for later, and instead spoon up apricots roasted in fortified wine and served with Marcona almonds, thick cream and a drizzle of honey. Sit back with your guests, restart the special playlist and let the evening drift by.

  • The meal starts with a white gazpacho finished with a fruity olive oil.

  • White hydrangeas and patterned Pottery Barn plates are offset by bright yellow dishes.

  • Grilled shrimp and saffron allioli dial up the flavor of the meal.

  • A port punch with peaches and mint is a light and refreshing start to the meal.

  • Cold skewers are a simple and elegant appetizer for cocktail hour.

  • The Spanish flavors of an olive-and-chorizo salad mix well with shrimp and crispy saffron toasts.

  • Sweet roasted apricots with thick cream and Marcona almonds finish off the spread on a light note.

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