I have a vague obsession with Spanish cooking projects.  Note: This does not mean I am obsessed with cooking. I cook things once, just to prove I can. Then, I go back to eating take-out falafel oven-roasted vegetables for dinner until I feel “inspired to do something more complicated”. In my kitchen, complicated equates with “using more than one pan”. Over the weekend I achieved a milestone of la cucina española: my first batch of Spanish croquetas. Croquetas, or olive-oil-soaked fried dough, are a famous sort of Spanish tapas/bar food.  See the photo from hogarmania.com for a visual, except you should imagine little vegetables where the jamon is. (Note-this may be…