Croquetas are Spain's favourite tapa: a béchamel so thick it can be rolled, mixed with a little meat or fish, then breaded and fried. The prize is the contrast between a shattering crust and a centre that is almost molten.
Croquetas are Spain's favourite tapa: a béchamel so thick it can be rolled, mixed with a little meat or fish, then breaded and fried. The prize is the contrast between a shattering crust and a centre that is almost molten.
Croquetas are Spain's favourite tapa: a béchamel so thick it can be rolled, mixed with a little meat or fish, then breaded and fried. The prize is the contrast between a shattering crust and a centre that is almost molten.
Croquetas are Spain's favourite tapa: a béchamel so thick it can be rolled, mixed with a little meat or fish, then breaded and fried. The prize is the contrast between a shattering crust and a centre that is almost molten.
Croquetas are Spain's favourite tapa: a béchamel so thick it can be rolled, mixed with a little meat or fish, then breaded and fried. The prize is the contrast between a shattering crust and a centre that is almost molten.
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