You can’t have tapas without having a good sausage or two, and the two that top my list are cantipalitos and morcilla.

Cantipalitos are little red sausages with smoked paprika – an essential ingredient in Spanish cooking – and garlic (among a few other things). They are smoky sweet with a nice garlic tang, and are wonderful grilled over an open flame or stewed in red wine.

Morcilla is blood sausage (known as blood pudding in the UK). Yes, it is a blood-based food – and I know the prospect of dining on blood sounds a bit vampiric – but I promise, it will knock your socks off, and in a good way. I really don’t recommend you read too deeply the history or preparation of this deliciously rich and tender food as I’m afraid you won’t eat it! But trust me, it’s worth the mystery.

We grilled both sausages and served with green olives, (smashed, drizzled with olive oil, and tossed with lemon zest and sliced garlic), roasted and marinated zucchini and a simple green salad.

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