Spanish food - Omar Allibhoy webchat Thurs 22 Aug 1-2pm

I like the mixing of cheese and meat and vegetables that you get with tapas. I usually only serve cheese at the end of a meal. But I don't really know what to do with the cheese so that it's not just slabs. Should I be making it more interesting?! If so, how?

Is there a correct proportion of hot to cold dishes when serving tapas?

I am a bit hesitant about using peppers in cooking because (sorry, this is probably too much information) I find they repeat on me. They can be very aggressive. But I do like the taste at the time! Can you suggest any ways I can use them that will have less of a lasting effect?!

A few years ago I had the most amazing ham in Spain that tasted like no ham I've eaten before or since. I think it was made from pigs that had fed on acorns - is that right? I wondered if you could tell me what it was called and if it's possible to buy it in the UK? Thanks.

Hello Omar,

I am on a bit of a mission to eat more pulses. Could you suggest anything delicious and Spanish I could do with, for example, chickpeas or butter beans?

Hi Omar,

do you have any tips for making really crispy squid? I have tried but mine always comes out a bit soggy.

Thanks!

Can you convince me that it's not fiddly to cook tapas? It seems to me that you have to serve far more dishes and that's a terrible faff. At least with pasta it's pasta and a sauce. I sometimes think about making tapas - I do love Spanish food - but it always seems more sensible to eat it out than to go to all the bother of cooking several different things, perhaps for only four people. I would like to be convinced it doesn't have to be too complicated...

Hello Omar
We love rice dishes. Last week our Spanish daughter-in-law made a delicious paella with chorizo and chicken and tonight we made arroz negro with allioli which was pretty good too.
So two questions, firstly what is your favourite rice dish and secondly which rice would you buy?
We live in northern France which is pretty hopeless for ingredients, but we always stock up when we are in Spain and come home laden with Nunez de Prado oil, tinned and dried peppers, saffron and rice. Is there anything else we should be buying in Spain? (Sorry that is three questions)!

Can I ask one more? Why do boquerones (white anchovies) taste so good and tinned brown anchoviues taste so bad???

I would love to try making paella but i don't eat seafood (or rabbit) Chicken is ok or veggie. I also don't have a paella pan - does this matter?

I love tapas too. Partly because I like being able to have lots of different things in one meal and partly because it's delicious

I would like to know how to make (and the spelling may be very wonky) pan al ajo? Basically garlic bread with a hint of tomato. I tried rubbing cut pieces of baguette with cut garlic and tomato but it was a bit bland and I would love to do it like they do in the restaurants

Hello Omar. Last time I had tapas one of the dishes I loved best was some meatballs (beef) in a tomato sauce. The meatballs were light as a father so I would like to know how to get this effect (using just beef rather than other meats). Also the tomato sauce was mellow and sweet - when I try making one using tinned tomatoes it is always a bit acidic (and basically tinned tomatoey) Please can you help?

Omar, I've just been reading about your extraordinary cooking road trip. I wish I'd bumped into you. Do you have any plans to do this again?

My three-year-old grandson is visiting this weekend, Omar, and he loves to "help" in the kitchen, then eat what he's "cooked". Are there any tapas recipes which you'd particularly recommend for children - either preparing or eating?

Thank you.

Hi Omar. What's your favourite tapas?

Omar I'll be visiting Andalusia in a couple of weeks (Seville & Granada) are there any particular tapas of that region that I should look out for?

Any chance that you'll be there at the same time?

Hello Omar

I'd like to have a go at cooking tapas, but I'm not sure what to put on my shopping list.

As a complete tapas novice, what ingredients would you suggest I buy?

Cari whilst you're awaiting Omar's response have a look at this Angela Hartnett recipe from today's Guardian - not too much olive oil, only 2 tablespoons per person

tortilla

We didn't discover Spain until five years ago. That means 5 years of Tapas heaven. The culinary magic that comes from a little meat, fish
put together with a little Spanish love of life and food...................

I've been a fan of Spanish food since I was a young girl, when Martinez Spanish Restaurant in Swallow Street was a regular family Sunday lunch event.
I've just been given a large pack of "cooking chorizo". I'd be very glad of some ideas as to what to make with it. I've thought of putting some in a chicken and tomato stew, but what else could I do, and does it cook quickly?
I've also got some Teruel dop pork loin, it can be eaten like salami, but is there something more interesting I could with it, such as bake with onions or potatoes?

Off to Costa Del Sol on 31 August for 2 weeks, love our tapas and have seen Omar on tv with Rick Stein when he was in Spain. He's an amazing chef. I've made tapas myself (not as good as the authentic!) and my family and friends love it when I do a paella.

I'm sure Omar will provide a great insight into the history and flavours of tapas, like others my mouth is watering already.

Oooooh!!!!!!!!!!!!! I am already salivating!!!!!!!!!!!! Never made any but cant wait for Omar to give us a guided tour of his dishes and I just hope they are not as complicated or fiddly as I imagine them to be.

Oh and I had another one in Almunica, tiny purple clams in a wonderful sauce. I can't find the clams over here and can't work out what was in the sauce. I've dreamed about it ever since a,