My favourite thing to with spaniards is to cutlet them and marinate them in an Asian style marinade, along the lines of Chilli, ginger, garlic, palm sugar, fish sauce, mirin, rice wine vinegar, lime zest and juice, kejup manis, plain soy and a little honey. Then cook them on the char of the BBQ. I have put them fresh into this marinade and frozen them, a few mths later pulled them out, let them defrost in the fridge and hey presto.