Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
Chicken and Chorizo Lasagne from Dean Edwards' Mincepiration. This is a Spanish take on a classic Italian dish – lynch me if you like, but you really should give this a go. You can use turkey or pork mince in this recipe too if you want to skip mincing the chicken thighs. Lovely served with a crisp side salad and some garlic bread. http://thehappyfoodie.co.uk/recipes/chicken-and-chorizo-lasagne
Spicy Spanish Potatoes! These taste just like Patatas Bravas that you get in little tapas places in Spain, but are oven baked. With yummy smoked paprika, a hint of herbs, this vegan recipe is so easy to make. Perfect as a side dish, or as part of a Tapas meal. Add Vegan Aioli for an even more authentic meal.