Midnight in Seville

This three-course Spanish dinner is an ode to Seville — a city where nights stretch endlessly, the air hums with guitar strings, and every meal feels like an act of devotion. It’s a journey through cobblestone courtyards, sun-warmed plazas, and kitchens scented with orange blossom and smoke.

It begins, as all great evenings in Andalucía do, with tapas meant for sharing. Plump shrimp sizzled in olive oil, garlic, and chili — Gambas al Ajillo — whispering of seaside taverns and late laughter. Between bites of Tortilla Española and manchego-draped bread, conversation deepens and the first sip of Tinto de Verano teases the night ahead.

The centerpiece, Pollo al Chilindrón, carries the heart of southern Spain: tender chicken simmered with ripe tomatoes, red peppers, and a kiss of smoked paprika. It’s rustic, soulful, and impossibly fragrant — the kind of dish you linger over, unhurried, while candlelight dances on wine glasses.

And finally — Churros con Chocolate. Crisp, golden spirals dipped into rich, velvety chocolate that clings just long enough to be indulgent. It’s playful and sensual, like the last notes of a flamenco song echoing through a courtyard at midnight.

Each course draws from a different facet of Seville — its rhythm, its warmth, its effortless intimacy. Together, they form a story of passion and ease, of savoring the moment and finding beauty in connection.

This isn’t just dinner.
It’s an evening in Seville — alive, golden, and unforgettable.

Gambas al Ajillo
Sizzling shrimp with garlic, olive oil, and chili
Ingredients (serves 2):
- 1 lb large shrimp, peeled and deveined
- 6 cloves garlic, thinly sliced
- ½ cup good-quality olive oil
- 1 small dried red chili or ½ tsp red pepper flakes
- 1 tsp smoked paprika
- Juice of ½ lemon
- Sea salt & black pepper to taste
- Fresh parsley, chopped
- Crusty bread for serving
Instructions:
1. Warm the olive oil in a skillet over medium heat. Add the garlic and chili; cook gently until fragrant but not browned.
2. Add shrimp and smoked paprika. Sauté 2–3 minutes per side until pink and opaque.
3. Squeeze in lemon juice, season with salt and pepper, and scatter parsley on top.
4. Serve immediately, straight from the pan, with crusty bread for dipping.
Drink Pairing:
A chilled glass of Tinto de Verano — light red wine topped with lemon soda and a slice of orange.
(Mocktail option: Blood Orange Sparkler — blood orange juice, soda water, mint.)
Pollo al Chilindrón
Spanish-style braised chicken with tomatoes, peppers & Rioja wine
Ingredients (serves 2–3):
- 2 bone-in chicken thighs + 2 drumsticks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- ½ cup dry Rioja or red wine
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt & pepper to taste
- Fresh thyme sprigs or chopped parsley for garnish
Instructions:
1. Heat olive oil in a heavy pan or Dutch oven. Brown chicken on all sides, then remove and set aside.
2. In the same pan, sauté onion, peppers, and garlic until soft.
3. Add smoked paprika, cumin, salt, and pepper; stir for 30 seconds to bloom the spices.
4. Pour in wine and simmer 2 minutes, scraping the bottom.
5. Add crushed tomatoes and return the chicken to the pan. Cover and simmer gently for 30–35 minutes, until the chicken is tender and the sauce thickens.
6. Garnish with thyme or parsley.
Serve with:
- Roasted potatoes or rustic bread (pan con tomate for dipping).
- Grilled vegetables brushed with olive oil and herbs.
Drink Pairing:
A glass of Garnacha or Tempranillo — Spanish reds with warmth, spice, and depth.
(Mocktail option: Spiced Pomegranate Fizz — pomegranate juice, cinnamon syrup, soda, orange twist.)
Churros con Chocolate
Crisp golden churros with thick Spanish chocolate
Ingredients (serves 2):
For the churros:
- 1 cup water
- 2 tbsp sugar
- 2 tbsp butter
- ¼ tsp salt
- 1 cup all-purpose flour
- 2 eggs
- Vegetable oil for frying
- ½ cup sugar + 1 tsp cinnamon for dusting
For the chocolate sauce:
- ¾ cup heavy cream
- 3 oz dark chocolate (70%), chopped
- 1 tbsp cocoa powder
- 1 tbsp sugar
- Pinch of salt
Instructions:
1. In a saucepan, bring water, sugar, butter, and salt to a boil. Stir in flour and cook 1–2 minutes until dough pulls from the sides.
2. Remove from heat; let cool slightly. Beat in eggs one at a time until smooth.
3. Transfer dough to a piping bag with a star tip.
4. Heat oil (about 350°F / 175°C). Pipe 4–5 inch strips into the oil and fry until golden. Drain on paper towels.
5. Toss warm churros in cinnamon sugar.
6. For the chocolate: heat cream until steaming. Whisk in chocolate, cocoa powder, sugar, and salt until smooth and glossy.
Drink Pairing:
A small glass of Pedro Ximénez Sherry — silky, honeyed, and decadent.
(Mocktail option: Iced cinnamon mocha or espresso with oat milk and honey.)

Set the Scene

Ambiance
The mood should feel slow, golden, and a little decadent — as if the city itself has softened for you. Dim the lights until the room glows amber. Let the scent of cinnamon and dark chocolate drift through the air while your curated playlist plays quietly in the background.

Table Styling
Keep it simple but elegant.

A small linen-covered table or marble surface.
A single flickering candle or votive glass.
Two dessert plates with gold or ceramic details.
A rustic bowl of cinnamon sugar placed at the center.
Churros served in a parchment-lined basket or on a wooden board.
The chocolate presented in small dipping cups — intimate and shareable.

Atmosphere
This moment is about connection, not perfection. Slow the pace. Let the conversation breathe between bites. Laugh softly. Dip the churros for one another. The night should feel like the encore to a beautiful evening — unhurried, warm, and a little bit indulgent.

Scent Layer
Light a candle with notes of orange blossom, cinnamon, or tobacco to anchor the mood. It should evoke the feeling of Seville’s winding streets at midnight — sweet, spicy, and unforgettable.

Finishing Touch
End the evening with a slow sip of Pedro Ximénez Sherry — silky, honeyed, and perfectly matched to the dessert.
For a non-alcoholic pairing, serve an iced cinnamon mocha or espresso with oat milk and honey.

Take your final bite, lean back, and let it linger — this is your Seville moment.