Arrayed before us on our little café table were a selection of tapas: a ceviche of little neck clams marinated in red wine vinegar and spicy Spanish paprika (berberechos al pimentón); homemade chicken fritters (croquettes casera de pollo); succulent, small, deep
fried squid (calamares), and a green salad of
baby romaine, radicchio, escarole, radishes, onions, carrots, and tomatoes dressed simply with local olive oil and sea salt.