Preparation method

Quick chorizo and chickpea stew:

1. In a large frying pan, heat the oil. Add the white part of the spring onions, rosemary, paprika and the chickpeas to the pan and fry for two minutes on a high heat.
2. Add the chorizo to the pan and cook for two minutes. Add the sherry vinegar. Cook gently, uncovered for a further 10 minutes, stirring occasionally.
3. Add the tomatoes and cook for a further five minutes to heat through thoroughly. Taste for seasoning and add salt and pepper if necessary.
4. Add the green tops of the spring onions and serve.

Morcilla, egg and crisps:

1. Put the crisps in a serving dish.
2. In a large, dry non-stick frying pan over a medium heat, add the morcilla sausage and cook for 3-4 minutes. Scatter over the crisps.
3. Add the oil to the frying pan and crack the eggs in one by one. Cook for 2-3 minutes, until the white is set but the yolk still runny – put a lid or plate over the pan to speed it up.
4. Place the fried eggs over the crisps and break it all up with a fork to eat.

Pan con tomate:

1. Grill or toast the bread on both sides.
2. In a small blender or by hand, pulse or very finely chop the garlic and the herbs.
3. Melt the butter in a pan and add the herbs and garlic. Add a pinch of salt and pepper.
4. Spread the toast with a little of the herby butter then layer on the tomatoes and top with more herby butter. Finish with a sprinkle of sweet smoked paprika.