Diane made us a wonderful Spanish meal last night; it ended with her leftover paella from the night before but she added some extra bits that made the meal complete.
We started with a plate of Grilled Eggplant with Tomato Coulis.
This was followed by Serano ham with Rock Mellon. In North America Rock Melons are called Cantaloupes. These that I bought at Gilberts are particularly sweet and delicious; we are still eating them.
The main course was the remainder of the wonderfully tasty paella that we enjoyed earlier in the week. Diane used slices of Spanish Chorizo which was particularly spicy, small pieces of chicken and onion gently sautéed.
As sides she prepared a small chick pea salad and a tomato and olive salad spiced with cumin.
Our beverage was a glass of Spanish Tempranillo by Marques de Tezona.