CREMA DE GARBANZOS CON JAMON CRUJIENTE.
Dinner was Garbanzo Cream with Ham Cracklings (chickpea puree soup). It was drizzled with freshly made paprika oil (heated olive oil infused with smoked sweet Spanish paprika), which smelled incredible and tasted even better. The recipe came from the pages (82–84) of the amazing cookbook, "The New Spanish Table," and can be easily adapted for vegetarian tastes (so easily that even I can figure it out... I think).