My three-course meal is inspired by a recent trip to Spain. A complementary glass of Cava with a strawberry/balsamic reduction will help break the ice. The first course: chicken croquettes inspired by the incredible Seu-Xerea in Valencia. The entre is a modern deconstructed spin on the ubiquitous Spanish paella. And the evening will end with a dessert ripped from the menu of Tapac 24 in Barcelona, coffee ice cream, chocolate mousse with a drizzle of olive oil and a sprinkle of sea salt.