We just returned to New York from Spain (with a detour to France) and we are missing tapas bars already. There is nothing like buying an inexpensive glass of wine--usually around or under $2 US--and receiving a free small plate to enjoy with it. This tapas bar seafood salad, which is also known as salpicon, is one of our favorites.

Tapas Bar Seafood Salad

When you walk into a bar in Spain, you will see a glass-covered case filled with salads and cooked foods. With each glass of wine you order, you will be offered a tapa, or small plate of food—for free! Cold seafood salad is always a sure bet, especially with a nice, crisp glass of Albariño.

¾ pound cooked crab meat, fresh or canned
1 pound octopus
1 ½ pounds medium shrimp
1 small red pepper
1 small green pepper
1 medium red onion
½ pound green olives, pitted
½ cup extra virgin olive oil
¼ cup lemon juice
Salt and pepper to taste

Peel the shrimp and remove tails. In a medium saucepan, bring salted water to a boil over high heat. Boil 3-5 minutes, until shrimp turn pink. Empty shrimp into strainer, and rinse with cold running water.

Boil the octopus in salted water until tender. This may take between 30 and 60 minutes, depending on the thickness of the octopus. After cooking, allow to cool to touch, and cut into ¼ inch slices.

Break the crab meat into ½ inch pieces with your fingers and a fork. Place the shrimp, octopus, and crab meat in a large glass or ceramic bowl.

Rinse and seed the peppers, and cut into lengthwise into ¼ inch slices, and then cut each slice in half crosswise. Dice the onion. Add peppers, onion, and olives to seafood in bowl. Toss lightly.

Add olive oil and lemon juice to bowl, and mix to coat seafood and vegetables. Lightly salt and pepper to taste. Serve cold. May be refrigerated before serving. This can be made in the morning, and plated and served at dinner time.

Wine Pairing:

Laxas Albariño, Rias Baixas, Spain

The bracing minerality of this clean white wine is just right with seafood.

Note: You may substitute 1 pound cleaned calamari rings for the octopus. Boil approximately 3-4 minutes, until tender.

We hate to brag, but this is another crowd pleaser. It's one of our cooking demo favorites, and before our cookbook came out this was the recipe that our friends requested most often. If filet mignon seems a little fancy for your backyard cookout, try the rub on skirt steak or flank steak.

Spanish Rubbed Steak

This brings the flavors of Spain home, while paprika and cayenne spice up your steak on a hot summer night.

· 8 filet mignon, approximately 5-6 ounces each

· 1 cup olive oil

· 4 tablespoons kosher salt

· 4 tablespoons sweet paprika

· 4 teaspoons sugar

· 1 teaspoon ground hot cayenne pepper

· 1 teaspoon dried oregano

Mix the oil and dry ingredients in a small bowl or glass measuring cup. Spoon a small amount of the paste onto the top of each filet, spread, turn over, and repeat on the other side. Marinate for 4-24 hours in the refrigerator. If storing more than a few hours, cover with plastic or place in a plastic bag. Cook under hot broiler or on the grill for approximately 4 minutes per side for a 1-inch thick steak, add 1 minute per side for each additional ½ inch.

Tip: For uniform, round filets, shape the steaks and tie each with a piece of kitchen twine before rubbing, and remember to have sharp scissors handy to remove the twine before serving.

Wine Pairings:

Marques De Riscal Reserva, Tempranillo, Graciano, Mazuelo, Rioja, Spain: This traditional Riojan blend stands up to the strong spice of grilled meat.

Roda Reserva, Tempranillo and Graciano, Rioja, Spain: More modern in style, this full bodied red has notes of ripe red cherries and aromatic herbs.

The World Wine Guys