KITCHEN PRACTICE 1 — Planning and Serving the Full Tapas Spread
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Chapter: Spanish Cookery 10 — Capstone: A Tapas Spread

TASK
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Plan and serve the full tapas spread, working backward from the
croquetas' own overnight lead time so every dish is ready within a
short window of the others.

WHAT TO DO
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1. The day before serving: make the croqueta béchamel (Chapter 7)
   and chill it overnight; make a batch of gazpacho (Chapter 6) and
   chill it; make romesco sauce (Chapter 9), which keeps well in the
   fridge.
2. A few hours before serving: shape and bread the croquetas, then
   give them their second, shorter chill.
3. In the final hour before serving: confit and flip a tortilla
   española (Chapter 5); fry potatoes for patatas bravas and toss
   them with a quick tomato-pimentón sauce (Chapters 2 and 3) and a
   drizzle of alioli (Chapter 9); fry the croquetas; toast bread for
   the romesco; pour the chilled gazpacho into small glasses; plate
   jamón, Manchego, and olives.
4. Bring everything to the table together, in small portions, and
   let everyone help themselves.

WHAT TO EXPECT
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- The béchamel-and-gazpacho-ahead approach should make the final
  hour genuinely manageable, rather than an overwhelming rush of
  every technique at once.
- Dishes should arrive at the table within a few minutes of each
  other, close enough that nothing feels like it's been sitting
  cold and forgotten while another dish finishes.
- The table should end up genuinely varied — hot and cold, fried and
  raw, rich and light — all at once.

WHY THIS WORKS AS AN ANSWER
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This is the real payoff of the whole course — reusing techniques
from Chapters 1 through 9 inside one coordinated timeline, rather
than practicing each one in isolation.