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A traditionally Spanish light "eat" usually served with drinks - often like a collection of "hors d"oeuvres".

Typical examples might be 'Huevos Rellenos' (tuna-stuffed eggs), 'Empanadas Gallrgas' (baby Galician pasties), 'Gammas Ajillo' (prawns with garlic), 'Vieras de Satiago de Compostela' (baked, stuffed scallops), 'Mejillones al Vapor' (mussels cooked in steam), 'Albondigas' (meat balls), 'Escalivada' (barbecued vegetables), 'Pulpo Guisado' (octopus in wine), 'Angulas de Cazuelita' (fried young eels) - and suchlike.

See 'Hors d"oeuvres".

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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