If you haven’t been able to tell yet I love theme nights and entertaining. Tonight’s evening is inspired by my love of Spanish food and culture. I find that adding a theme makes the evening so much more memorable and exciting.

The Inspiration



I found these cute little candle cactuses at Superstore for $5


This blanket I’m using as a table cloth I found in Punta Mita, Mexico for $10. Half the proceeds went to the local school. This blanket here is just as cute. Plus I love the tassels.


The Table



To start: for appetizers I decided to keep it simple with some olives, prosciutto wrapped dates and some Spanish style meats and cheeses. I got most of these items from The Italian Centre.

Prosciutto Wrapped Dates:

6-10 fresh or dried dates

olive oil (i used black truffle for a more unique flavour)

Truffle Salt

I wrapped all the dates with prosciutto. Heated the oil in the skillet and cooked the dates for approx 2-4minutes depending on how crispy you like them. Finally I sprinkled them with truffle salt. They are so simple and yet so delicious.

The Main Course

Spanish-Style Fideos with Chorizo


2 tablespoons unsalted butter

12 ounces angel hair pasta, broken into 1-inch lengths

1/2 pound fresh Mexican chorizo, casings removed and meat crumbled

6 garlic cloves, minced

2 chipotle chiles in adobo, seeded and minced

1 cup tomato puree

8 baby zucchini

Extra-virgin olive oil, for brushing

Kosher salt

Freshly ground pepper

3 cups chicken stock or low-sodium broth

1/2 cup cooked black beans, rinsed and drained if canned

Freshly grated Cotija cheese (I used an aged feta since I couldn’t find Cotija), cilantro leaves, thinly sliced radishes, minced white onion, Mexican crema (or sour cream) and dried oregano, for serving


  1. In a large saucepan, cook the butter over moderate heat until the milk solids turn brown, 3 to 5 minutes. Add the broken pasta and cook, stirring, until browned all over, about 7 minutes. Transfer the pasta to a medium bowl.
  2. Add the chorizo to the saucepan and cook over moderate heat, stirring, until the fat is rendered and the meat is browned, about 5 minutes. Add the garlic and chipotles and cook until fragrant, about 1 minute. Stir in the tomato puree and cook, stirring occasionally, until thickened, about 5 minutes.
  3. Meanwhile, light a grill or preheat a grill pan. Brush the zucchini with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until very lightly charred and crisp-tender, about 5 minutes total. Transfer to a work surface and let cool slightly, then cut in half lengthwise.
  4. Add the chicken stock and black beans to the saucepan and bring to a boil. Stir in the toasted pasta and simmer over moderately high heat, stirring constantly, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes. Ladle the noodles into shallow bowls and arrange the zucchini on top. Serve right away with grated Cotija, cilantro, sliced radishes, minced white onion, crema and dried oregano.

To Drink

Again I wanted to keep it simple with less running around mixing drinks for everyone so i suggested that guests bring a Spanish wine of their choice.

But if you’re feeling more adventurous this Spanish inspired cocktail is pretty simple to put together: Elderflower Gin and Tonic


Both are great and you can make the night before so you have less to do the night of the dinner.



 Spanish Cakes


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