What a stunning Bank holiday weekend and what better way to finish off the day than a typical Spanish tapas style meal . Firstly pulpo, octopus marinaded in Spanish olive oil, white wine vinegar, capers and dill . Followed by albondigas, smoked paprika meatballs in a spicy tomato sauce, pimientios de padron and an olive ciabatta . All washed down with two Galician specialities …. Estrella Galicia and a crisp Albarino from the O Salnes area of Rias Baixas.