Tag: Traditional Foods of Spain

Legendary Dishes | Paella del Delta de I‘Ebre (rice with beans, chicken, prawns, squid)

SPAIN

Made with the medium grain rice of the Ebro Delta, this is the traditional version of this famous dish, made with a mixture of field, fish and fowl (and sometimes forest). Clams and mussels are additional ingredients. Rabbit also features in some versions.

  • 1.2 litres chicken stock
  • 500 ml fish stock
  • 500 g paella rice
  • 300 g red pepper, oven roasted, skins removed, chopped
  • 2 chicken legs and thighs
  • 200 g squid, chopped small
  • 180 g prawns
  • 150 g mussels, cooked
  • 120 ml olive oil
  • 100 g green beans
  • 100 g onions, chopped
  • 75 g tomato sauce
  • 6 garlic cloves, chopped
  • 2 tsp hot paprika
  • 2 tsp smoked paprika
  • Saffron, several large pinches
  • Salt, large pinch

In a hot frying pan with half the oil brown the chicken pieces or use pieces from a roast chicken. Remove and keep warm.

In a very large wide pan sauté the onions and garlic in remaining oil, add the tomato sauce, beans, peppers and paprika. Reduce heat, stir and cook for 10 minutes.

Add rice and coat in the mixture. Pour all of the fish stock and half the chicken stock into the pan, season and simmer for 10 minutes.

Stir in the saffron, add the chicken and half of the remaining chicken stock.

When the rice is still al dente add the mussels and prawns. Cook gently, until the prawns have turned pale red and the mussels are heated through.

Test rice, add a little more liquid if necessary. Cover and leave to rest for five minutes.


Indigenous Ingredients

Garlic
Mussel
Olive Oil
Onion
Paprika
Red Pepper
Rice
Squid
Tomato

Legendary Dishes | Merluza a la Gallega (hake with garlic and potatoes)

SPAIN

Another Galician twist on hake, this recipe is featured in Catch of the Day | As Fresh As It Gets, Editions Fricot’s European fish book.

  • 4 (250 g) hake steaks, each 4 cm thick
  • 800 ml water
  • 600 g waxy potatoes, peeled, sliced thick
  • 4 garlic cloves, crushed
  • 100 ml olive oil
  • 5 g hot paprika
  • Salt
  • Paprika oil, for dressing (optional)
  • Chilli sauce (optional)

Salt the hake, and leave them to rest for 30 minutes, then wash off the salt.

Place the potato slices in an oiled casserole dish, add the garlic, cover with
water, and cook in a hot oven for 20 minutes.

Dust the hake steaks with paprika.

In a large frying pan heat the oil, and fry the hake, about two minutes each side.

Remove to the casserole dish and finish in the oven, about five
minutes.

Drain the liquid from the casserole, reduce and serve as a sauce with the hake and potatoes.

Or drizzle chilli sauce or paprika oil over the fish.


Indigenous Ingredients

Hake
Paprika
Potato

Legendary Dishes | Ànec amb Pera (duck with pears)

ANDORRA CATALONIA SPAIN

There is no definitive recipe for this traditional dish of Catalonia, well known to its neighbours who have their own interpretation. Choice of duck and choice of pear distinquish it. The duck of the Penedès is favoured because it has less fat. The blanquilla and conference pears of Lleida are favoured because they are juicy and sweet.

The method is constant with some variations. For a rich sauce broth is preferred to water. It can be coarse or smooth. The pears can be floured and deep-fried or they can be braised in the sauce.

An interesting variation is suggested by Pera de Lleida. Their recipe is for preserved duck with apricots, prunes, raisins and pine nuts to complement their blanquilla pears.

The Andorrans make this dish with winter pears and roast the duck whole.

This recipe has been adapted from Corpus of the Culinary Heritage Catalan | The Essential Cooking Cookbook from the Instituto Català de la Cocina, published in 2016.

  • 1 duck, jointed from the breast, legs, thighs
  • 6 pears, four small firm, two large ripe, quartered, cored (peel if deep-frying)
  • 6 tomatoes, peeled, diced small
  • 3 leeks, sliced
  • 4 carrots, diced small
  • 400 g onions, diced small
  • 400 ml meat stock
  • 100 ml water (approximate)
  • 60 ml brandy (optional)
  • 30 g flour (optional)
  • 15 ml vegetable oil
  • 1 cinnamon stick
  • 5 g + 5 g salt
  • 5 g black pepper
  • 10 rosemary sprigs
  • 15 thyme sprigs
  • 2 bay leaves
  • Oil for deep frying pears (optional).

Finish

  • 4 garlic cloves, crushed
  • 4 carquinyolis (almond biscuits), crushed
  • 16 almonds, toasted

Season the pieces of duck with salt.

Heat the oil in a large deep saucepan, brown the duck, set aside to rest.

Sauté the leeks in the saucepan for five minutes, add the onions and carrots.

When the leeks start to brown add the tomatoes. Cook until the liquid from the tomatoes has evaporated.

Flambé with brandy and reduce. This stage is optional.

Place the herbs and cinnamon stick in the saucepan, arrange the duck pieces on top, add the stock and sufficient water to cover everything.

Cook covered for 80 minutes, longer if necessary until the duck is done.

If the choice is to deep fry the pears, peel and flour them. Add to 190ºC oil, fry until they take on colour, drain on kitchen paper.

When the duck is done arrange the pears in the sauce. Cook gently without cover for 10 minues.

Crush the almonds, biscuits and garlic with a pestle in a mortar if available. Stir into the sauce.

Season and serve.


Indigenous Ingredients

Almonds
Duck
Pear

Legendary Dishes | Carquiñolis / Carquinyolis (sweet almond biscuits)

ANDORRA CATALONIA SPAIN

Made with whole unskinned almonds, eggs, flour, milk and sugar, these delightful biscuits have been a feature of Catalan confectionary since the 1800s, each town with its own artisanal secret. They are distinquished by a strong almond flavour and hard, cruncy texture.

Among these are the carquinyolis of Sant Quintí de Mediona where the shop Escalfet has specialised in artisan and chocolate carquinyolis since 1886.

  • 175 g white wheat flour
  • 100 g almonds with skins
  • 100 g sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp baking powder
  • 1 tsp cinnamon (optional)
  • 2 lemons, zest

Preheat oven to 180ºC.

Break the whole egg into a bowl, add the sugar and zest, whisk into a foam

Add the flour, baking powder and, if using, the cinnamon.

Work gently into a loose dough.

Add the almonds to the dough, roll into a long sausage shape 3 centimetres wide.

Transfer to a baking tray lined with non-stick paper.

Divide in two, wash each piece with egg yolk.

Bake for 25 minutes.

Take out of the oven, leave to rest for 10 minutes on the tray.

On a board cut each piece at 1 centimetre intervals. Place back on the tray.

Bake for 10 minutes, turn over and bake for a further 10 minutes.

Place the biscuits on a rack to cool.


Indigenous Ingredients

Almonds
Wheat

Legendary Dishes | Tarta de Santiago (almond cake)

SPAIN

As you can see we had some difficulty removing the template. There was a small tear and this was enough to let sugar fall into the shape. Fortunately the flavour of the cake compensated for the appearance!


Traditionally made with a pastry casing, the modern version of this iconic confection omits the pastry to produce a soft almond-lemon cake.

Indigenous to Galicia torta de Santiago is known across the Iberian peninsula and beyond.

Associated with an old tradition, the modern version is enigmatic because of the decorative silhouette of the Cross of Santiago, a recent adornment.

Also modern is the association with the almonds of the Mediterranean, the varieties called comuna, largueta, marcona, mollar, largueta and planeta.

Almonds must account for a third of the almond-egg-sugar mixture.

  • 275 g almonds, ground
  • 250 g sugar
  • 4 eggs
  • 25 g icing sugar
  • 1 tbsp sweet wine / lemon liquor
  • 1 lemon, zest
  • 1 tsp cinnamon (optional)

Preheat the oven to 180ºC.

Combine the eggs with the sugar to form a homogeneous mixture, about 5 minutes on an electric mixer.

Stir in the liquor or wine, the zest and, if using, the cinnamon.

Fold the almonds into the egg-sugar mixture.

Pour the mixture into a tin lined with baking paper.

Bake for 60 minutes.

Leave to cool.

Arrange the Santiago Cross in the centre of the cake, dust with icing sugar.


Indigenous Ingredients

Almond
Lemon

Legendary Dishes | Croquetas del Puchero (juicy meat croquettes)

SPAIN

Croquettes are among the most popular, traditional snack foods on the Iberian Peninsula, especially loved by the Andalusians who fill them with beef, cheese and potato, chicken, cod, mushrooms, mussels among other idiomatic food items and the special ingredient that makes them sublime.

This is a velouté, a sauce made with a puchero broth.

Another special ingredient is the breadcrumbs, which should come from a good quality loaf, that have been allowed to dry.

These are the meat croquettes with that Puchero flavour.

Velouté Sauce

  • 250 ml Puchero broth (see Puchero Gaditano)
  • 30 g white wheat flour
  • 30 g butter
  • 5 g green pepper / white pepper
  • Nutmeg, 5 gratings
  • Salt, very large pinch

Heat a heavy-bottomed saucepan, add the butter, allow to melt, add flour and pepper, and stir with a wooden spoon to form a paste. Cook over a medium heat for 5 minutes. Reduce heat and gradually add the broth. Stir constantly and thicken. Add the nutmeg, fold in. Leave to cool.

Filling

  • 300 g beef, chicken and ham meat cooked in Puchero broth, shredded
  • 200 g onion, chopped small
  • 3 garlic cloves, crushed, chopped
  • 30 ml olive oil
  • 15 g parsley, chopped
  • 5 g black pepper
  • 5 g salt

Coating

  • 90 g breadcrumbs
  • 1 egg, beaten
  • 25 g flour

Finish

  • Oil, for frying

Sauté the onions and garlic in the oil over a medium heat for 15 minutes until the onions take on some colour. Add the parsley and leave to cool.

Put the meat into a large bowl, season. When the onion-garlic mixture is cold, mix it by hand into the meat. Add the velouté sauce.

Prepare the breadcrumbs, egg and flour.

Using wet hands take a sufficient amount to hold easily in the palm of the hand, shape into croquettes, roll in flour, egg and breadcrumbs. Set aside and repeat the procedure until all the filling mixture is used up.

There should be around ten croquettes, about 65 grams each.

Place one centimetre of oil in a small frying pan, bring heat to 180ºC. Shallow-fry the croquettes until they are golden-brown on the outside, about three minutes.

Alternatively place on a non-stick tray, bake in the oven at 200ºC for 30 minutes, turning once after 15 minutes.

The croquettes should have a crisp crust and a juicy centre.

Legendary Dishes | Puchero Gaditano (chicken, chickpea, veal and vegetable broth and stew)

Puchero stew

SPAIN

This is an adaptation of the recipe in the book Gastronomy and Gaditana Cuisine by Carlos Spínola. His recipe was an adaptation of the various recipes known in 1830, when he compiled his book. A broth, the base for the velouté in croquettes, and a stew that contained variations with bread, chickpeas, noodles, potatoes and rice, the puchero Gaditano was a multi-functional creation that utilised the flavours of various cuts of meat on the bone. Jerez wine is an ingredient in some versions.

  • 1 ham hock
  • 1 kg chicken
  • 1 kg rib bones
  • 1 beef bone with marrow
  • 250 g beef shin / veal shin
  • 240 g chickpeas, soaked in water overnight
  • 200 g potatoes
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 10 g salt
  • Water

Put all the ingredients in a large pot, add water to fill three quarters of the pot, simmer for three and a half hours, remove chicken meat after two hours.

Strain the liquid for puchero stock, remove the meat for other use such as croquettes, and serve the remainder as a stew with the chickpeas.

ANDALUSIA — Traditional Food Profile

Flamenquins – Pork Rolls

One of the most diverse food regions in Europe, Andalusia, with its Atlantic and Mediterranean coastlines and vast agricultural lands, has a rich tradition of indigenous foods. 

Throughout its provinces — Almería, Cádiz, Córdoba, Granada, Huelva, Jaén, Málaga and Seville — food production has very deep traditional roots. Long before the eight centuries of Moorish culture introduced aubergines, rice and watermelons among other exotics, the ancient Celts and Romans perfected preservation techniques that continue to define Andalusian traditional cuisine. 

Raw produce like almonds, anchovies, aubergines / eggplants, broccoli, cucumbers, grapes, melons, olives, onions, peppers, prawns, spinach, tomatoes, tuna, watermelons and courgettes and value-added products like ham, olive oil, paprika, sherry, vinegar, wine and various sausages (cooked, cured and fresh) have left an indelible mark.

The vegetables that Almerían growers continue to cultivate undercover, the pigs that Córdoban farmers continue to fatten, the fruit that Granadan and Huelvan planters continue to raise, and the fish that the fishers of Cádiz, Huelva and Málaga continue to harvest from the seas around Andalusia indicate a strong food future for the region, despite concerns about inclement weather and sustainable fish stocks.

Arabic (Moorish) food methods remain embedded in Andalusian traditional cuisine. Gazpacho was the Moorish term for the “soaked bread” method of preparing vegetables with garlic and olive oil for soup. Originally a product of Seville, gazpacho reflected the availability of local produce in the regions, where the soup took on local flavours. The Málagan version included almonds and grapes, while other versions relied on ripe tomatoes for the essential flavour.

The Arabic influence is seen in the countless confections that mark festive periods, cakes and pastries of amazing ingenuity and subtle lightness, like the “little pigs of heaven” reinterpreted by the nuns of Guadix in the Sierra Nevada. Made with the left-over egg yolks from the wine-making process that clarified the wine with egg whites, these confections epitomise the relationship between the people, their place and their produce.

The attraction of the Al-Andalus culture has prompted cooks and chefs to look more closely at its roots. Chef Paco Morales named his new restaurant Noor, “light” in Arabic, to describe this relationship. “The goal is to purify the Arab and North African legacy in Andalusian cuisine,” he said, aware that the produce associated with that culture is now indigenious to the region, aromatics like rose petal, herbs like cilantro, spices like cumin. The introduction of “long-forgotten” traditional recipes coupled with a reinterpretation – “the personal touch” – has given Noor a culinary edge that has not been missed elsewhere, especially among those who realise the significance of this knowledge.

Cadiz was the host, in September 2016, of an initiative to celebrate the culinary expertise of the region’s artisanal producers in a series of markets. Arcos and Jerez followed as the artisans took their beers, bread, cheeses, confections, hams, honey, ice creams, jams, juices, olive oil, pastries, preserves, sauces, spirits, table olives and wild plants on tour.

It is fair to say that Andalucia has an indigenous food culture rivalled only by Anatolia, with traditional food that is the quintessence of the Mediterranean, where the fresh produce is re-created in “living kitchens” based on recipes and methods coveted by countless generations of bakers, cooks and chefs. 

SELECTED INDIGENOUS PRODUCE

Albacore / Bonito + Almond (Largueta, Marcona) + Anchovy + Artichoke + Asparagus + Bean + Beef + Cardillo / Cardo / Tagarnina / Wild Thistle + Chicken / Field Chicken + Chickpea + Clam + Cod + Courgette / Zucchini + Deer + Duck + Grape (Moscatel, Palomino, Pedro Ximénez) + Hare + Mushroom + Mussel + Olive (Aloreña, Gordal, Hojiblanca, Lechín de Sevilla, Manzanilla de Sevilla, Picual, Picudo, Verdial de Huévar) + Parsley + Partridge + Pheasant + Pork + Potato (Papas Negras) + Prawn + Rabbit + Red Pepper + Rice + Sardine + Snail + Squid + Strawberry + Tomato + Tuna + Turkey / Field Turkey + Wild Artichoke + Wild Boar


SELECTED TRADITIONAL CUISINE

Aceite de Oliva olive oil

Aceitunas de Mesa table olives

Ajogañán aromatic potatoes with fish

Albóndigas de Pescado fish balls

Albóndigas Mozárabes en Salsa de Almendras meatballs in almond sauce

Alboronía aubergine casserole

Alcaucil braised wild artichoke

Alcauciles y Cebollas Rellenas stuffed artichokes and onions

Alfajores honey cakes

Andrajos con Liebre hare soup

Arroz con Chipirones baby squid with rice

Arroz con Conejo y Setas rice with rabbit and mushrooms

Arroz con Pollo chicken rice

Atún al Ajillo tuna with garlic

Atún Encebollado tuna with onion

Bacalao salt cod

Bacalao con Pisto salt cod with mixed vegetables

Batatas Confitadas candied potatoes

Berenjenas Califales battered aubergines in wine reduction

Berza Jerezana Jerez green stew

Boquerones en Adobo fried anchovies

Borrachillos aniseed pastries

Botifarra home-made pork sausage

Breca a Las Uvas sea bream with grapes

Caldereta del Condado country lamb stew

Caldillo de Perro fish soup

Carbón Dulce de Reyes “sweet coal of kings”

Carne con Tomate meat with tomatoes

Carrillada de Cerdo aromatic pork cheeks

Carrillada de Mamut pork cheeks in sauce

Cazuela de Fideos a la Malagueña fish and noodles

Cervezas Artesanas artisanal beers

Chacinas cured / dried meats and sausages

Chocos con Arroz y Habas cuttlefish with rice and beans

Chorizo pork, garlic, paprika sausage

Cola de Toro en Salsa de Vino Blanco bull’s tail in white wine sauce

Comida de Tagarninas wild thistle soup

Confituras preserves

Crema de Almendras almond cream

Croquetas del Puchero chicken croquettes

Destilados spirits

Ensalada de Pimientos Asados y Atún Fresco de Andalucía Andalusian roasted pepper and fresh tuna salad

Escabeche de Pollo marinated chicken

Espárragos con Arroz rice with asparagus

Espinacas Jienenses Jaén spinach

Fideos con Gambas prawns with noodles

Flan de Castañas chestnut cake

Gachas Pimentonas spicy porridge

Garbanzos con Langostinos chickpeas with prawns

Garrapiñadas candied almonds / pine nuts

Gazpacho Andaluz chilled vegetable soup

Gazpachuelo olive oil “soaked bread” soup

Granizados Artesanos artisanal sorbet / frozen fruit juices / purée

Guiso de Alcauciles artichoke stew

Guiso de Berza cabbage stew

Guiso de Tagarninas wild thistle stew

Guiso Pelotas meatballs and potato stew

Guitarras bean and vegetable soup

Habas con Jamón beans with bacon

Helados Artesanos artisanal ice cream

Huevos a la Flamenca Flamenco style eggs

Huevos Fritos con Espichás fried eggs with herrings

Jamón Ibérico Iberian ham

Jerez-Xérès-Sherry sherry

Longaniza spicy pork sausage

Leche Frita fried milk

Licores liqueurs

Lomo de Atún en Manteca de Barbate Barbate tuna in butter

Malagueño Ajoblanco cold garlic soup of Malaga

Mantecados sweet lard / olive oil cakes

Mazamorra de Córdoba cold almond and garlic soup

Mermeladas Artesanos artisanal jams

Miel Artesanos artisanal honey

Migas Andaluzas Andalusian crumbs (bacon, breadcrumbs, garlic and sausage)

Morcilla blood sausage

Morcilla en Caldera blood sausage paté

Morcón pork sausage

Ostras Templadas con Vinagreta oysters in vinaigrette

Paletilla de Cordero Segureño Asada al Horno oven-baked shoulder of lamb

Palillos de Leche milk sticks

Pan de Cádiz Cádiz bread

Pan de Higo fig bread

Papas con Chocos potatoes with cuttlefish

Patatas Chips potato crisps

Pescaito Frito fried fish

Pestiños festive honey ribbons

Pimentón dried red pepper / paprika

Piñonadas sugared pine nuts

Piriñaca onion, pepper and tomato salad

Potaje de Habichuelas bean stew

Perdices Guisadas stewed partridge

Pimientos Asados roasted peppers

Piononos de Santa Fe toasted custard sponge cakes

Polvorones festival shortbread

Puchero chicken, chickpea, veal and vegetable broth

Revuelto de Tagarninas wild thistle stems with eggs

Salchichón white sausage

Salmorejo / Gazpacho cold tomato soup

Tapas appetisers / bar snacks

Tapas de Atún tuna snacks

Tarta de Galletas layered cake with biscuit base

Ternera a la Sevillana Seville veal with sauce

Tocino bacon / salted pork fat

Tocinos de Cielo de Guadix “little pigs from heaven”

Torrijas de Semana Santa holy week fried bread slices

Torta Real de Motril royal almond cake

Tortas de Aceite de Castilleja de la Cuesta sweet olive oil cakes

Torticas de Avío anchovy, garlic, peppers, tomatoes tarts

Tortillitas de Camarones shrimp fritters

Turrón nougat

Ventresca salad belly albacore / tuna

Wine

Zumos Naturales natural juices


RECIPES

Alajú / Alfajor de Medina Sidonia (spiced honey cakes)

Adored throughout the Iberian peninsula, these aromatic cakes are a product of Medina Sidonia, modern Cádiz, made in the Moorish tradition following an ancient recipe. Associated with the festive period at the end of the year, they are now a daily constant and sold as small 40 g and 50 g pieces wrapped in wafers or as one kilo bars. The secret is not the method, which is uncomplicated, it is the quality of the indigenous ingredients, particularly the honey and especially the breadcrumbs. They can be made plain with honey and syrup mixed with breadcrumbs, ground almonds and ground spices, without the toasting process.

  • 450 g pure aromatic honey
  • 400 g white wheat breadcrumbs, fine ground
  • 300 g almonds, toasted, coarse ground
  • 200 g hazelnuts, toasted, coarse ground
  • 120 g vanilla sugar
  • 120 g water
  • 90 g almonds, blanched, peeled, fine ground
  • 75 g sesame seeds, ground / 60 g tahini
  • 30 g aniseed, ground
  • 10 g cinnamon, ground
  • 10 g coriander seeds, ground
  • Orange essence, splash
  • Cloves, large pinch

Syrup

  • 200 g sugar
  • 200 g water

Coating

  • Icing sugar
  • Cinnamon, ground

Combine almonds, breadcrumbs, hazelnuts, spices and, if perferred, the ground sesame. Heat the honey in a large pot. In a separate pot make a syrup, allow to cool a little, then add to the honey. If using tahini, add to the honey-syrup mixture. Add a splash of orange essence. Work the dry mixture into the wet mixture using wooden spoons. Turn out onto a clean surface, stretch into an elongated cylindrical shape, cut into rounds, leave to cool completely. Make another syrup, allow to cool, then dip the cakes in the syrups. Coat with icing sugar and ground cinnamon. Leave to dry.


Fritura Andaluza / Pescaito Frito (fried fish)

  • 500 g anchovies, whole
  • 250 g hake, cubed large
  • 250 g monkfish, cubed large
  • 250 g squid, cut into rings
  • 8 red mullet fillets
  • 200 g white wheat flour
  • 200 ml olive oil / sunflower oil
  • 2 eggs (optional)
  • 4 lemons, juiced
  • 10 g salt
  • Water, for batter (optional)

Season the flour with salt. Dip fish in seasoned flour, deep fry in 200ºC oil until golden and crispy. Alternatively, whisk flour and salt into the eggs and sufficient water to produce a thin batter. Pass fish through the batter. Deep-fry. Drained on kitchen paper, dress with lemon juice.


Flamenquins (pork rolls)

  • 500 g pork loin, cut into four equal slices, each one pounded thin
  • 4 thin Serrano ham slices
  • 4 thin cheese slices, thin
  • 1 egg, beaten
  • 45 ml olive oil
  • Breadcrumbs, for coating
  • Flour, for coating

Arrange the pork slices on a wooden board, place a slice of ham on top of each one followed by a slice of cheese. Roll each one tightly into a cylinder. Dip each roll in flour, then in the egg and finally in the breadcrumbs. Shallow fry over a medium heat until brown all over. Drain on kitchen towels, serve whole or cut into thick slices.


Gazpacho (“soaked bread” soup)

There was a time when gazpacho was not blended and not always served cold or chilled. In Seville, where it was first introduced by the Moors, cubes of day-old bread, chopped cucumber, chopped peppers and pulped tomatoes were flavoured with crushed garlic, onion slices, paprika powder and strong olive oil, and perhaps a splash of vinegar – an ingredient not always favoured.

  • 1 litre water
  • 1 cucumber, peeled, diced
  • 300 g day-old bread, cubed
  • 300 g onion, sliced thin
  • 300 g tomatoes, skinned, pulp removed, chopped
  • 1 green pepper, chopped small
  • 1 red pepper, chopped small
  • 60 ml olive oil
  • 4 garlic cloves, crushed
  • 15 ml sherry vinegar
  • 5 g paprika 
  • 5 g salt

Soak the bread in the water until soft, blend with the cucumber, peppers, tomatoes, garlic, oil, vinegar and salt. Chill for two hours. Garnish with the thinly-sliced onions and a dusting of paprika powder.


Riñones al Jerez (kidneys in sherry sauce)

  • 500 g beef / lamb / veal kidney, soaked in 500 ml salted water for two hours, cut into thin slices
  • 175 ml dry sherry
  • 150 g onion, chopped small
  • 30 ml olive oil / 30 g butter
  • 1 tbsp parsley
  • 4 garlic cloves, crushed, finely chopped
  • 5 g black pepper
  • Salt, large pinch

Sauté onion in the oil over a low heat for 30 minutes until golden brown. Add garlic, increase heat and fry for a couple of minutes. Add kidneys, brown gently. Add the sherry, simmer for 15 minutes. Season with salt and pepper. Garnish with parsley.


SECRETS AND SOURCES

Print

Arte de Cocina (Art of Cooking) Martínez Montiño

Trade and Traders in Muslim Spain Olivia Remie Constable

Web

Culinary Andalusia

Andalusia

Food and Wines of Spain

Traditional Food of Cádiz

Legendary Dishes | Flamenquines (pork rolls)

SPAIN
  • 500 g pork loin, cut into four equal slices, each one pounded thin
  • 4 thin Serrano ham slices
  • 4 thin cheese slices, thin
  • 1 egg, beaten
  • 45 ml olive oil
  • Breadcrumbs, for coating
  • Flour, for coating

Arrange the pork slices on a wooden board, place a slice of ham on top of each one followed by a slice of cheese. Roll each one tightly into a cylinder. Dip each roll in flour, then in the egg and finally in the breadcrumbs. Shallow fry over a medium heat until brown all over. Drain on kitchen towels, serve whole or cut into thick slices.

Legendary Dishes | Botifarra amb Mongetes (beans and sausages)

CATALONIA SPAIN

A rival to the broad bean is the white kidney bean and in the Iberian peninsula they can’t get enough of them. This is the stunningly simple sausage and beans of Catalonia. It is hard to know which is the star of this show, the Catalan sausage or the Iberian bean!

Made generally with lean pork from the thigh and shoulder, bacon, coarse ground black pepper and sea salt, the botifarra is characterised by subtle variation and specific additions. These include blood, eggs, foie gras, garlic, honey, liver, mushrooms, onions, parsley and rice singularly and in combinations, with each pork butcher coveting their own recipe.

  • 1 sausage per person
  • 500 g white kidney beans, soaked overnight, cooked
  • Butter
  • Olive oil
  • Garlic, crushed
  • Parsley, chopped

Prick sausages, slow fry in their own fat, a little butter and olive oil. Remove sausages, keep warm. Add beans to the pan, fry gently for several minutes. Serve with the sausages, garnished with garlic and parsley.

Legendary Dishes | Fabada Asturiana (beans, bacon, black sausage and chorizo stew)

SPAIN

Spain has an enduring love affair with this delightful combination and Fabada Asturiana is the most celebrated of all the traditional beans and pork dishes in the Mediterranean.

  • 500 g dried broad beans, soaked overnight
  • 250 g bacon, soaked overnight with ham bone
  • 200 g ham bone
  • 2 Asturian chorizo, whole, punctured
  • 2 Asturian black sausages, whole, punctured
  • Garlic
  • Black Pepper
  • Saffron, large pinch
  • Salt, pinch
  • Water, sufficient to cover bacon and ham

Fill a large saucepan with the soaking water from the bacon and ham, add the beans and bring to a fast boil.

Add the bacon, black sausages, chorizos and ham bone, and bring back to the boil. Remove any scum that floats to the surface, turn heat down to lowest setting, cover and simmer for two hours.

During this period remove two tablespoons of broth to a bowl containing the saffron, as much as you like. Once the broth has absorbed the flavour of the saffron return it to the saucepan. If the stew starts to become too thick add water.

When the beans are tender, taste the stew and season according to taste.

Remove the meat, cut into pieces, return to the saucepan and take off the heat. Leave for an hour to rest, then serve.

Legendary Dishes | Pulpo Pimentón (octopus with hot paprika)

SPAIN
  • 1 kg octopus, washed, gutted
  • 240 ml white wine
  • 120 ml olive oil
  • 120 g onions, chopped
  • 6 garlic cloves, crushed
  • 25 g hot paprika
  • 1 bay leaf
  • Salt, large pinch

Place the octopus bodies and legs into a large pot with the bay leaf, garlic, onions and wine, cook over a low heat until tender, about 75 minutes depending on the size of the fish. Drain and while still warm cut the octopus bodies into rings and the legs into small pieces, dress with the oil and dust liberally with paprika, season with salt.

Serve with boiled potatoes tossed in olive oil.