By Keith Floyd
I first tasted this dish when my chum Francine was cooking it for ten to twelve people at her Restaurante Dida in Barcelona. She didn’t bother to weigh or measure her ingredients very much, but I learnt two essential things about Spanish cooking from her, which apply to every recipe in this book where onions, tomatoes or picadas are used.
The first was her approach to cooking the onions. She had a great bowl of them finely chopped — about ten altogether — and she tipped them