Almagro pickled aubergines (Berenjenas de Almagro)

1. The original Almagro aubergine is a small, egg-shaped variety with a green calyx; instead, choose the smallest, firmest aubergines you can find. Leave the stalks on, just trim them slightly.

2. Cook the aubergines in boiling salted water for 10-15 minutes until a knife slides in easily but they don't fall apart; drain and leave to cool.

3. Cut each one lengthways (not all the way through), insert a strip of red pepper into the cut and secure with a cocktail stick – that's the traditional way.

4. For the marinade, pound the garlic with the cumin and salt in a mortar to a paste, then mix with the paprika, wine vinegar, water and olive oil.

5. Pack the aubergines tightly into a jar, pour over the marinade to cover and seal.

6. Leave to mature in the fridge for at least 3-4 days and serve cold as a tapa.

Tip: A protected-origin speciality of Almagro (Castilla-La Mancha) – the longer it stands, the more the cumin and paprika marinade permeates it.