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SPAIN
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IN MOST HOLIDAY RESORTS, THE CUISINE TENDS TO BE
INTERNATIONAL. TO TASTE GOOD SPANISH COOKING YOU WILL HAVE
TO FIND RESTAURANTS FREQUENTED BY THE SPANIARDS THEMSELVES.
TYPICAL MEALS
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EVERY PROVINCE HAS THEIR OWN SPECIALITIES.
GALICIA
CALDO GALLEGO - A THICK VEGETABLE SOUP CONTAINING HAM OR
SAUSAGE.
VIEIRA - SCALLOPS COOKED IN BUTTER AND THEN BAKED IN THE
SHELL UNDER PIECES OF HAM AND ONIONS.
EMPANADA - THIS A FLAKY PASTRY NOT UNLIKE THE CORNISH
PASTRY, CONTAINING MEAT OR SEAFOOD AND EATEN EITHER HOT OR
COLD.
ASTURIAS
FABADA ASTURIANA - WHITE BEANS AND SAUSAGE HOTPOT.
MERLUZA A LA SIDRA - HAKE IN A CIDER SAUCE.
BASQUE COUNTRY
BACALAO AL PIL PIL - FRIED COD IN A HOT GARLIC SAUCE.
ANGULAS A LA BILBAINA - EELS COOKED AND SERVED IN A HOT
OLIVE OIL AND GARLIC SAUCE.
PYRENEES
GAME AND TROUT ARE VERY COMMON IN THE MOUNTAIN CUISINE.
CHILINDRON IS ONE OF THE SPECIALITIES AND IS A SAUCE
CONTAINING TOMATO, PEPPER, ONION, GARLIC, CHOPPED HAM AND
WINE SERVED WITH MEAT.
CATALONIA
ESQUEIXADA - A SALAD CONSISTING OF BEANS, PICKLED ONIONS,
TOMATOES AND COD.
ESCUDELLA - A CATALONIAN HOTPOT, A BROTH CONTAINING BEANS,
PASTA, PIECES OF SAUSAGE OR MEATLOAF.
ZARZUELA DE MARISCOS - SHELLFISH STEW.
LA MANCHA
TOJUNTO - RABBIT STEW.
PISTO MANCHEGO - VEGETABLE STEW, CONTAINING COURGETTES,
AUBERGINES AND TOMATOES.
EXTREMADURA
CHORIZO - SPICY PORK SAUSAGE.
CALDERETA - LAMB STEW.
ANDALUSIA
GAZPACHO - A CHILLED TOMATO AND CUCUMBER SOUP, CONTAINING
DICED FRESH VEGETABLES, CREAM, EGGS AND CROUTONS .
FRIED FISH.
THE LEVANTE
PAELLA - SAFFRON RICE, SERVED WITH MUSSELS, SHRIMP, SQUID,
RABBIT OR CHICKEN, PEPPERS, SAUSAGE, ONIONS, GARLIC, PEAS
AND BEANS AND TOMATOES.
CASTILE
COCHINILLO ASADO - ROASTED SUCKLING PIG
CORDERO ASADO - ROAST TENDER LAMB AND GARLIC.
NAVARRE
TRUCHA A LA NAVARRA - GRILLED TROUT STUFFED WITH HAM
SLICES.
DESSERT:
MANY OF THE SPANISH DESSERTS INCLUDE HONEY. THE FOLLOWING
ARE JUST SOME OF THE FAVOURITE DESSERTS:
YEMA - SWEET EGG YOLK AND SUGAR CONFECTION, TURRON -
NOUGAT, CREAM CAKES, FLAN - CARAMEL CUSTARD, FRESH FRUIT -
MELON, FIGS, STRAWBERRIES, GRAPES AND CHERRIES.
TYPICAL DRINKS
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WINES ARE PRODUCED THROUGHOUT THE COUNTRY. TINTO IS A FULL
BODIED RED WINE, CLARETE A LIGHT RED WINE, BLANCO IS A
WHITE WINE AND LESS COMMON IS ROSADO A ROSE. ANOTHER
PRODUCT OF SOUTHERN SPAIN IS SHERRY. SANGRIA IS ONE OF THE
NATIONAL DRINKS, A MIXTURE OF RED WINE, LEMON AND ORANGE
JUICE, BRANDY, WATER AND SLICES OF FRUIT.
INTERNATIONAL SOFT DRINKS ARE ALSO READILY AVAILABLE.
ŠPANSKA KUHINJA
Tudi v Španiji lahko naročite hrano, kakršne ste vajeni doma, priporočamo pa, da poskusite tudi lokalne in sredozemske specialitete. Te pripravljajo z zelišči, ki rastejo na otokih, ter s paradižniki, melancanami, bučkami in paprikami.
SOPA MALLORQUINA: zelje, različne povrtnine in košček kruha.
CALDERA DE PESCADO: juha iz različnih vrst rib.
PA-AMB-OIL: popečen kruh, pokapljan z olivnim oljem in namazan s paradižnikom ter obložen s koščkom pršuta ali sira.
TAPAS: začinjene španske jedi, servirane na majhnih krožnikih (ob kozarcu pijače).
ESCALDUMS: drobno sesekljan piščanec, krompir, juha (mesna) in sesekljani mandeljni.
PAELLA: rižota s kokošjim mesom, zelenjavo, obložena z “gambereti” in školjkami; zaradi mletega žafrana je riž zlatorumene barve.
SANGRIA: vinski koktajl s sadjem in konjakom, pomarančnim in limoninim likerjem, vse skupaj dobro ohlajeno.
ZNANA VINA: rioja, faustino, sangre de toro.
Roast Pork with Sherry Vinegar
Recipe taken from Spain Gourmetour Food,
Wine and Travel Magazine
Issue #52 January-April 2001
Preparation: 30 minutes
Plus Cooking time: 50-55 minutes
Serves 4
A 1½ pound Pork loin
500 ml (17 fl oz) white whine
200 ml (7 fl oz) sherry vinegar
1 large onion quartered
9 oz carrots sliced
1 bay leaf
Thyme
1 garlic clove
1 small celery stick
Salt
6 tablespoons Olive Oil (4 fl oz)
Peppercorns
(3 oz) Sugar
Garnish/Sides
Whipped or mashed potatoes
Apple puree or Apple sauce
Tie the pork and place in an earthenware dish with the white wine, half the vinegar, the quartered onion, sliced carrots, bay leaf, a little thyme, the celary, garlic and large pinch of salt. Marinate in refrigerator for 24 hours, turning occasionally. Remove the meat, drain and dry. (Do not discard veggies from marinade) Brown pork all over in hot oil, then add half the onion, carrots and the herbs from the marinade. Roast in oven at 200 degrees Celcius (392 F) for 30 minutes, turning occasionally. Pour about 6 tablespoons of the marinade over the meat and reduce heat for 10 - 15 minutes. Remove the meat and strain the sauce.
Sauce
Caramelize the sugar, add the remaining vinegar and stir off the heat to blend. Add the mixture to the sauce from the meat. Check the seasoning. Serve the pork, sliced, in its sauce with whipped potatoes and apple puree.
Wine Pairing
Viña Rey Tempranillo 2001
Viña Rey “70 Barricas” 2001
SPAIN: Spicy Potatoes
Spicy potatoes, patatas picantes, are among the most popular dishes in Spain, where they are sometimes described as patatas bravas (wild potatoes). There are many variations of this classic, boiled new potatoes or large wedges of fried potatoes maybe used, but they are perhaps, best simply roasted.
8 oz. small new Potatoes
1 Tablespoon Olive Oil
1 teaspoon Paprika
1 teaspoon Chilli powder
1/2 teaspoon ground Cumin
1/2 teaspoon Salt
flat leaf Parsley, to garnish
Preheat the oven to 200 C/400 F. Prick the skin of each potato in several places with a fork, then place them in a bowl. Add the olive oil, paprika, chilli, cumin, and salt and toss well. Transfer the potatoes to a roasting tin and bake for 40 minutes. Occasionally during cooking, remove the potatoes, from the oven, and turn them. Serve hot, garnished, with flat leaf parsley.
Salmón a la Malaqueńa
Seared Salmon Malaga Style
$14.50
Entrecot de Buey a la Encebollado
Grilled Beef Sirloin Smothered with a Melted Onion-Garlic-Tomato Refogado and Bella Blue Cheese
$18.95
Vieiras a la Gallega
Scallops Galician-Style with White Wine, Sweet Paprika, Olive Oil, Roasted Garlic and Lemon
$15.25
Pollo al Chocolate Estilo Valladolid
Pan-Roasted Chicken Breast in a Savory Chocolate Sauce with Oven-Roasted Carrots and Pearl Onions
$12.95
**Plata Vegetariano a la Espanola
Garlic-Grilled Portabello Mushroom, Potatoes Bravas, Grilled Marinated Artichoke with Aioli and Bilboa Hot Pot
$11.95
Paella a la Valenciana
Traditional Paella, the Most Famous Rice Dish in the World! Our Valencian-Style Version with Shrimp, Chicken, Mussels, Chorizo Sausage, Clams, Peas and Spanish 'Calasparra' Rice - Serves Two-Four
$29.95
-MAHON CHEESE WITH GUAVA JELLY
-HEADCHEESE IN VINAIGRETTE
-ROASTED OLIVES & ALMONDS
-CHILLED GULF SHRIMP IN GREEN SAUCE
-ASPARAGUS SALAD WITHTOASTED WALNUTS
-CUBED POTATO IN GARLIC MAYONNAISE
-SHRIMP IN CAPER & PICKLE VINAIGRETTE
-SHRIMP IN ROMESCU SAUCE
-SMOKED FISH ON AVOCADO
-PESCADO EN ESCABECHE
-HERB CRUSTED GOATS CHEESE WITH EXTRA VIRGIN OLIVE OIL
-HEARTS OF PALM & AVOCADO SALAD
-PICKLED BEETS AND RED ONION
-SALT COD, SWEET ONION AND TOMATO SALAD
-CRAB AND CHEESE TOASTS
-CHILLED STUFFED SARDINES WITH TOMATO VINAIGRETTE
-CHILLED ARTICHOKES WITH CITRUS MAYONNAISE AND CAPERSTAPAS CALIENTES
-SQUID STEWED IN ITS OWN INK WITH SWEET PEAS
-MUSSELS STEAMED WITH HOUSEMADE CHORIZO AND TOMATO
-TUNA & ESCARGOT EMPANADAS
-PEQUILLO PEPPERS STUFFED WITH MAHON CHEESE
-ANCHOVY-MAHON CHEESE PUFFS
-OCTOPUS STEWED IN PAPRIKA
-MEATBALLS IN BRANDY SAUCE
-SHERRY BRAISED QUAIL WITH PARSLEY & GARLIC
-GRILLED HOUSEMADE CHORIZO
-CHORIZO STUFFED DATES IN BACON
-SAUTEED SALMON IN RED PEPPER PUREE
-SHRIMP IN SPICY TOMATO SAUCE
-SHRIMP IN GARLIC SAUCE
-SAUTEED DUCK LIVERS IN ALMOND SAUCE
-POTATOES WITH SPICY TOMATO & AIOLI
-TRUFFLED VEGETABLE CROQUETAS
-CRISPY FRIED ONIONS WITH LIME & PAPRIKA
-BEEF STEWED WITH GREEN OLIVES ANDRED WINE
-SPICY SKEWED BEEF AND ONIONS
-BROILED SARDINES WITH LEMON & GARLIC
-SALT COD FRITTERS WITH AVOCADO-CHILE AIOLI
Foods and Cooking Equipment
Azafr‡n
saffron, an Arab word for yellow. Stigmas of a purple crocus flower.
Bacalao
dried salted codfish.
Butifarra sausage
a white sausage popular in Cataluna.
Cazuelas
glazed earthenware dishes.
Chorizo
the most typical Spanish sausage, heavily scented with paprika and garlic.
Piment—n
paprika, or ground sweet red pepper, from Spain.
Turr—n
an almond and honey candy of Arab origin that comes in a hard bar and in a soft marzipan-like form.
Recipes
Sangria
makes 8 servings
2 bottles (4/5 quart each) dry red wine
2 bottles (10 ounces each) bitter lemon soda
1 orange, sliced
1 lemon, sliced
Sugar to taste
Ice cubes
Mint sprigs
Combine the wine, bitter lemon, and sliced orange and lemon in a large pitcher. Add sugar. Chill. To serve, pour over ice cubes in glasses and garnish with mint.
Tapas
Serve a selection of little morsels: shrimp, white albacore tuna, roasted red peppers, green olives, chunks of sweet French bread, anchovies; green onion, spinach, or potato fritatta.
Potato Omelet (Tortilla Espanola)
makes 4 servings
1/3 cup olive oil
4 large potatoes, peeled and sliced 1/8-inch thick
Coarse salt
1 large onion, thinly sliced
4 eggs
Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions, salting lightly. Cook slowly, lifting and turning occasionally, until tender but not brown. Beat the eggs, add the potatoes and let sit a few minutes. Add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. Lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side.
Gazpacho Andalusian
makes 8 servings
1 large cucumber, peeled and coarsely chopped
1 sweet white onion, coarsely chopped
6 large tomatoes, peeled and coarsely chopped
4 or 5 garlic cloves, minced
1 can (10-1/2 ounces) condensed beef broth
3 tablespoons each white wine vinegar and olive oil
2 slices sourdough French bread
1 small carrot, peeled and grated
1/2 cup water
Salt and pepper to taste
Condiments: chopped green onions, croutons, diced avocado
Place the cucumber, onion, tomatoes, garlic, broth, vinegar, oil, bread, and carrot in a blender and blend until almost smooth. (Prepare in two batches if necessary.) Thin to desired consistency with water and season with salt and pepper. Chill. Serve in bowls, passing condiments to be spooned into the soup.
Rice with Shellfish (Paella con Molluscs)
makes 8 servings
1 onion, finely chopped
2 garlic cloves, minced
1 large tomato, peeled and chopped
1/4 cup olive oil
1-1/2 cups long-grain white rice
1/2 teaspoon saffron
1 bottle (8 oz.) clam juice
1 1/2 cups hot water
1/2 cup dry white wine
16 large prawns, unshelled
16 small butter, rock or steamer clams, unshucked
1 crab, cooked and cracked or 8 very small lobster tails, cooked
1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water
1/2 pound baby asparagus, parboiled (optional)
1 jar (2 ounces) sliced pimiento
Lemon wedges
In a large frying pan or four-quart casserole, sautŽ onion, garlic, and tomato in oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and steam until the clam shells open. Transfer to a large paella pan or serving casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm in a low oven until serving time. Garnish with lemon wedges.
Rice with Chicken (Arroz Con Pollo)
makes 4 to 6 servings
2 tablespoons olive oil
3 pound broiler-fryer, cut in pieces
1 garlic clove, minced
1/2 cup chopped onion
1 green or red pepper, seeded and chopped
3 tomatoes, diced
2 cups chicken broth
1 cup rice
1/4 teaspoon cayenne
2 teaspoon salt
Pinch saffron
Garnish:
3/4 cup cooked tiny peas
1 pimiento, cut into strips
In a large skillet, heat one tablespoon oil and brown the chicken well on all sides. Remove from pan and add the garlic, onion, and pepper and sautŽ until the onion is golden. Return the chicken to the skillet, add remaining oil, and sautŽ for 15 minutes. Add tomatoes and broth, bring to a boil. Add rice and seasonings. Cover and simmer over low heat until the chicken and rice are tender and the liquid is absorbed, about 20 minutes. Garnish with peas and pimiento.
Flan
makes about 8 servings
1 1/4 cups sugar
3 1/2 cups milk
6 eggs
2 egg yolks
Zest of 1 lemon
In a saucepan, heat 1/2 cup of the sugar over moderate heat, shaking the pan frequently, until the sugar melts and turns amber. Pour at once into a 1-1/2 quart ring mold and quickly tilt the mold in all directions to coat the bottom and sides evenly. Heat the milk, but do not boil. Beat together the eggs and egg yolks just until blended, then beat in the remaining sugar and vanilla. Gradually stir in the hot milk. Pour the mixture into the caramel-lined mold and place in a pan of hot water. Bake in a preheated 325ˇF oven for one hour or until a knife inserted comes out clean. Let the custard cool, then chill it. To serve, run a knife around the sides of the mold to loosen the custard. Place a large round platter over the mold and quickly invert; lift off the mold.
...
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