Some of the Essentials are:
The Food is made with a particular speed, the
presentation, Saffron, Paprika, real Strong flavours are used!
Aceite de Olive is one of the essentials which is
bit more Fruity Version of the Regular Olive Oil is used very liberally in the
Cuisine
Bread (Pan) is a staple in Spain & is usually
eaten at every meal. What Rice is to Asians, Bread is to Spanish so no part of
the Bread is wasted!
Cheese (Queso)
Saffron (Azafrán) is one of the main Spice &
Flavouring agents
The most famous of Spanish spices has to be Pimentón/
Paprika is the ground Bell Pepper & comes in Hot (Picante), Spicy (Ahumado)
& Sweet (Dulce) like the Los Navitos brand
Garlic (Ajo)
Northern Spain has a lot of Cheeses like Manchego Classic
Hard & Dense just like Parmesan, Mahon Se Hot Semi Hard, variety of Blue &
Goat Cheese, Quince Paste (Membrillo) is a Spanish Quince Paste with Manchego
Cheese is a Combo!
Calasparra Rice is a Low Starch, Short Grained Rice
which is Fluffy and separates when cooked
The right equipment is needed to Cook to perfection
such as Cazuela in varied sizes
Mostly used for slow braised in Oven, Gas Stove etc.
Paella Pans in varied sizes & an even heat
distribution Rack
Paella is the Main
Course Saffron flavored Rice with either Meat (Rabbit), Seafood or even Pasta
It is cooked on an even Open Flamed High Heat
mostly with Wood in a Cast Iron Paella which means Pan
Traditionally
the Valencian Paella cooked on a wood (mostly Orange Wood is used to )
fire has only Rabbit, Chicken with Vegetables, Fresh Green & Garaffo
(a kind of Lima) Beans & Saffron
mix of High acidity & High Sugar content Tomatoes Paste boiled till reduced
Rosemary, Saffron infused Water, Rice is added
served straight from the pan with Wooden Spoons with Valencian Wine
Andalucia is world's largest producers of the Olive Oil
During the Harvest Season in December, for the bestest Oil quality, the Olives are plucked by hands in the Groves
Castillo de Canena Castle in Jaén is where Olive Groves of the
Guadalvivir Valley have existed for about 200 Years
Picual Olive Oil is produced mostly in Jaén and its neighboring
Districts which counts for almost 50% of the production in Spain &
about 20% of the World's!
The Olive Oil from the Low lands have more Body with a bit Bitter taste and a
hint of Wood, while the Olives produced in the Mountain area are Sweeter with a Fresh Flavor
Picual Olive Oil
is mostly used in Frying & sometimes for Salads, Gazpachos
Arbequina Olives are originally from the Town of Arbeca, in Lérida
& is also grown in Huesca, Tarragona, and Zaragoza
Mostly used
in its Fresh Raw form that goes perfectly with Vegetables, Grilled Fish etc.
Asparagus and Artichoke Salad:
use of Mediterranean Pesto
Town of Petrer:
Kms. from Alicante Province
120 Alioli varieties are present
Emulsion Blender Container needs to be Plastic
The different varieties of Andalucian Alioli's are Fried Garlic-Olive Oil, Tomato Puree-Olive Oil, Chocolate are Salsa Alioli (Garlic Mayonnaise) topped/Piped on
Confit Potatoes & can be used as a Dip for Fried Fish and Calamari
while the Tomato Alioli is topped on Confit Cod Fish
The EVOO in which the Confit Garlic & Cod were made is used for the Alioli
Town of Toledo:
Famous for Saffron Fields & Olive Groves
Saffron Olive Oil Rissoto:
EVOO drizzled only after the Rice is prepared so that the Flavour is prominent on the Palate
Town of Alicante:
There are different varieties of Oil available here are Arbequina (Subtle Sweetest Oil from Spain tastes like Banana), Hojiblanca (means 'White Leaf'), Picual (gets its name from the Fruit's Pointed Top 'Pico') & Royal (Nutty Banana Flavour) Olive Oil
Picual Olive Oil Marinated Chicken with Saffron:
Dissolve Saffron in Lukewarm Water
Use Organic Chicken which is Marinated for 24 Hours in the Saffron Infusion
Heat the Oil, Add Chicken Fat side down, Vegetables (Carrot Onion Finely Slices), Saffron Infusion Marinade, Sherry Vinegar, Slow Cook for 1 Hour
Spanish Soup Ajo Blanco:
Blend Almonds, Garlic, Sherry Vinegar, Hojiblanca Olive Oil (used for its Wide Beans Bitter tasting Picante), Water till Cream Soup Texture is there
Top with Ham Slices
Special Olive Oil Ice Cream:
Make a Sugar Syrup with equal parts of Water & Sugar that are heated just to dissolve
Whisk Egg Whites, Lemon Juice, Lemon Zest & Whisk continuously while pouring Arbequina Olive Oil
Keep the Mixture to Freeze for 4 Hours
Add the Alicante Region's Special Red Wine with the Meal for a perfect experience
Town of Elda, Valencia:
Olive Oil Bonbons:
2 different types of Olives used to make the Arbequina Olive Oil used here
In the Melted Madagascar & Milk Chocolate, Boiling Cream is added to make a Ganache
Pour the Oil slowly while Whisking continuously just like Mayonnaise
Fill the Mixture in the Piping Bag to Put in the Tray with a Speck of Salt so that our Taste Buds open up before tasting the Sweetness of Chocolate
Empty the Tray upside down
Silver Oysters:
White Chocolate Shells look like Real Oysters
Saffron Cream made just like Mayonnaise Arbequina Olive Oil Caviar Milk Foam & a Pearl filled with Edible Vodka
Something that looks like a Rock from the Sea (with Algae!) is made from Panetonne (Sweet Bread)
Macaroon Cream made with Olive Oil & Vanilla
Macaroons have a Rose Petal (Confit in Sugar) on Top
Isomalt Sugar can withstand High Heat which becomes the decoration for Macaroon
San Sebastian:
Port of Kaindra
Basque Country
Firm Anchovies salted kept stored & cured for about one year after which they are again Washed Filleted & stored in Tins with a lighter Olive Oil
Salad:
Garlic Fresh Croutons Olive Oil fresh firm Anchovies
Whisk 2 Egg Yolks Garlic Crushed & mashed Dijon Lemon Juice 1/2
Mix together Salad Leaves Boiled Halved Eggs Anchovies Croutons & serve with White Wine
Santo Domingo de la
Calzada:
Pilgrimage to many Christians
Northern Spain:
Salted Cod Bacalao:
Piquillo Peppers (which come handy in a Tin)
Before
refrigeration, there is a need to preserve the Codfish; drying and salting are
ancient techniques to preserve nutrients and the process makes the codfish
tastier
Potatoes Boiled in same water as the Cod, take the Cod's skin off & mix with mashed Potatoes, add Garlic 5 Cloves, Olive Oil, fill in the scooped out Peppers in a clay pot, Pimenton Peppers, Manchego Cheese (from La Manta region), bake for 15 Minutes
Bilbao is located in North Central Spain
Bola-Viga Restaurant located in Vizcaya, Bilbao headed by the Father-Son Duo of Chef Amelio & Óscar Alberdi
North Western Region:
Santiago de Campostela:
Pilgrimage Tourist destination Church
Brevos is a kind of a Green vegetable like a cross between Kayle & Cabbage
one of the famous dishes made in Church is the Empanada
Eastern Region:
Chorizo is a cured Sausage made from Pig Meat (comes from the Shoulders) & Pimenton Peppers, Dry Garlic Powder, Rock Salt
Breakfast:
Spanish Omlette:
The classic Potato Omlette
Heat Olive Oil for Deep Frying, Add the Chopped
Potatoes & Cook till they are
Whisk 3 Organic Eggs, Drain the Potatoes not until Golden
& Put in the Eggs, Salt
Pour in the Pan
Flip & Cook on the Other Side
Serve Hot!
Vegetarian Paella:
Paella comes out perfect only with the classic Calasparra
Rice & absorbs the maximum water
Onion, Capsicum, Garlic, any Vegetarian Substitute for Seafood, Rice 80 Grams per
person, Stock, 1 Rice: 2 Water proportion, Grind the Saffron & Sea Salt in Mortar
& Pestle for more Colour & Flavour, Spanish Pimento Spice, ,
& lastly the Peas are added
Garnish with Roasted Capsicum & Chopped Parsley!
Small Snacks (Tapas) are very common & served
with Drinks mostly Seafood like the Garlic Prawns, Spanish Olives
In Olive Oil, Garlic, Red Chilli, Prawns, after 15 Seconds
turn, Pour the Liquid & serve with Olive Oil
Churros Con Chocolate:
Long sticks are the Snacks dumped in to Hot
Chocolate
Also good for men's health & to remove Hangover as well!
Arroz Con Leche:
Rice Pudding is the ultimate Comfort Food for all Spanish
people who grows up with it in their household
Medium Grained Rice- 250 Grams
Full Cream Milk- 1.25 Litres/ 5 Cups (Skim Milk just
won’t do for this Delicacy!)
Cinnamon Sticks- 2 No’s
Lemon Rind- 1 Strip
Grams Can Sweetened Condensed Milk- 395 Grams or 1 Can
Cinnamon Powder- For Garnish
Method:
In a Sauce Pan, Put Rice and Water & bring it to
a Rapid Boil for about 5 Minutes
Drain the Boiled Rice & Keep Aside
In a Deep Bottom Pot, Heat the Milk with Cinnamon Stick,
Freshly Peeled Lemon Rind
As the Milk comes to a Boil, Add the Drained Rice
Stir this Constantly on Low Heat until the Rice is Half
Cooked
Add the Condensed Milk & Stir until Rice is
cooked
Test by Smashing a Rice Grain
Spoon into Individual Serving Dish
Dust with Cinnamon Powder & Serve Hot!
Barceloneta
Cafe
la Vienna La Rambla Boulevard's most famous Menu items is the
D'iberico Ham Sandwich (Flaut A `D'iberico Jabugo) served with In House
Beer
The Sandwich has only 3 ingredients- Bread (thin, crispy Baguette), Tomato (rubbed with a
juice for a little Flavor & Moisture without the Slices) & Ham
Great place to for in between Meals at about 4- 430 pm Sandwich
Churro & Chocolate
Crispy outside & a little Tender inside but most importantly no Churros are ever wasted!
Catalan Cuisine:
Hispania Restaurant in Arenys de Mar, Catalonia since 50 Years
run by Sisters Francisca, Dolores Reixach, Paquita and Lolita
Some of the Signature Dishes
include Faves amb Butifarra Negre (Fava Beans with Black Sausage), Crème Catalana,
Tripe, Catalan style Paella
King in Catalonia comes to Elica's Famous Sucat
Calçots look like small Leeks & are served only when the Calçots
are ready for harvest (any time from January to April)
A communal Calcot/Spring
Onion eating competition in the Spanish Cataluña/Catalan region (has many
unique Culinary customs & traditios)
The traditional Catalan
method of cooking the Calçots is to grill them over a flaming barbecue, then
they are wrapped in newspaper (to make them tender), which then are served on a
Terra cotta roof tile (not a plate) to help keep them warm
While eating, we can freshly peel
away the blackened outer layers, dip the tender bulbs in Salvitxada (a smooth Sauce
made of Almonds, Tomatoes, Garlic, Peppers, Vinegar, toasted or fried Bread, Oil &
Balsamic Vinegar)
The feast also has Tortilla
(aka Spanish omelette) and fried Artichokes with Aioli
Dark Chocolate added to most Sauces in the dishes towards the end
Percentage of Cocoa in Chocolates are essential for them to have a Combination with Wine
Turon for Christmas Dinner but are available all year long, Great Gifting Option
Rectangle or Round shape made with Nuts White & Brown Chocolate
Artist Couple Team of the Escriba's use Chocolate Marshmellows Roses for Paintings
Spanish people like to cook their Meat, Fish & even
Ice cream over Fire with Wood, Coal and even Grapevines!
In the Northern Asturias region, help is offered to cook Spanish-style steak as well as Chuletas Treks through Vineyards to collect Grapevine cuttings for Vine Roasted Lamb
Romesco Sauce is a very typical and beloved Catalan
sauce that originates from Tarragona in Northeastern Spain.
Made with Roasted Tomatoes
combined with ground Toasted Hazelnuts, Olive Oil & Vinegar to make a smooth,
rich sauce that is especially delicious as an accompaniment to Roasted or Grilled Seafood or fire Roasted/Grilled Vegetables- but it can even be
simply spread on a slice of country Bread!
In Basque, Euskara is the language spoken
Dishes including grilled Caviar, grilled Baby Eels and smoked Ice Cream
Toast is raised to Fire
with Queimada (a 40-proof alcohol spiced with Coffee and Citrus Peels) that is
set afire in a Pot after which this drink is poured from some distance producing a Bubbling Effect & is served immediately!
Steak in Spain has to be cooked perfectly, so in most Restaurants the Waiters bring the Steak out for approval just as they do for the Wine!!
Steak is often consumed as part of a Meal with a group Standing up
Granada Southern Region
Casa
famous for its Local Olive Groves
Cazuela de Habas
(lima beans casserole) or Albornía (a mixture of Vegetables, Spices and Olive
oil)
Papas a lo Pobre
The Albaicin region has a strong Arab/Moroccan influence in their Cuisine like the Spice Mix Ras el Hanout (blend of about 40-50 spices)
Lamb & Vegetable Couscous:
Fresh Couscous is prepared in the traditional way
Use of Spices, Ginger, the Aged Butter has a flavour of Blue Cheese because of
Ageing
Chicken Tagine with Preserved Lemon & Green Olives is a slow cooked Stew cooked with Onions Garlic Cinnamon Salt Water Oil
Served with Fresh House Lemonade:
Sephardi Jewish Cuisine:
Jews kept this tradition of Stew by replacing Pork with Beef/Lamb
Pork Tail Ribs Salted Pork Belly Fennel Greens Gelatin (gives texture to the Stew) Beans Rice & most important ingredient Pig Face!!
Tortilla Sacromonte (Omelette
with a mix of Lamb/Pork/Veil Brain, Testicles Legs Bone Meat & Vegetables!!)
Lambs
Cod Salad with Oranges, Black Olive Salad with lots of EVOO
Catholic Speciality Sweet Pastry Pionono
The origin of Pionono is said to be in Santa Fe, a
town near Granada
This is a small Spongy Cake popular in many Latin
American countries
It comprises of a cake with the filling (mostly Sweet
& made with fresh Fruits and Whipped Cream)
Dishes with Pomegranate (Granadino) like the Pomegranate Salad:
Heat EVOO, Garlic Toasted & mixed Hot with Greens, Pomegranate Seeds
Habas con Jamón (Lima Beans with Ham) has EVOO, Spring Onions, Raw Fava Beans, Salt, Chopped Ham & Served with Thin Ham Strips
Thick (Stirgin) Analusian Cold Soup is served with Ham Finely Chopped & Thin Ham Strips
Bar FM Joint is a Seafood Tapas Bar run by a Couple that offers best Seafood like the Dried Octopus (Pulpo Seco) using the age old Air Drying Techniques
Southern Spain:
Region of Andalusia:
One of the best Olive Oils & Seafood is a specialty of this area along with Pimenton Pepper Powder which is used abundantly here
Gazpacho is a Delicious & Refreshing Spanish Cold Tomato based Raw Vegetable Soup
The key to a successful Gazpacho is making it and
eating it during the Summer/Warm Months as the Tomatoes are at the Peak of the Season
Since the ingredients remain raw, you should only
use the best possible ingredients, including the Best Extra Virgin Spanish Olive
Oil available
A perfect Soup has to be shared with love, Tomatoes
have to be peeled. Roughly Chopped Red Pepper & Green Pepper, Cucumber half
Peeled & half Unpeeled
In a Large Salad Mixing Bowl, add Water, Vinegar,
EVOO, Soak the Bread Pieces, Tomatoes, Cucumber, Onion, Garlic & Mix
Well with hands, Salt
In a Blender, Mix the Veg, Ice Cubes just before
Serving
Strain & Serve Fresh garnished with Green Pepper
& Bread Squares!
Sangria is the most famous Thirst Quencher made with Red Wine, Brandy, Seasonal Fruit, Cinnamon Stick, Ice Cubes
Pescaito
Frito means Fried Fish which comes in an assortment of Baby Squid
(Puntillitas), Cazon, Fresh Anchovies (Boquerones), Chocos (this is like
a thicker Calamari)
Dusted with Flour, Strainer & Hot Oil
Town of Sevilla:
Famous for Sevillian Oranges as well as Olives
Hojiblanca Olive (name comes from the White Color of the leaves
) also known as
Casta de Cabra & Lucentino is produced in the Eastern part of Seville,
the south of Córdoba, and the north of Málaga which
count for almost 16% of the Andalucian
production
Used for Frying, Bread, Pasta, Pastries
They are also used as Black Table Olives because
of the Firm Flesh
Cod Fish with Bitter Orange (Bacalao En Naranja Agria)
Blend Bread, Pimenton, Garlic, Olive Oil
Add Fish Stock in Pan, Cod with Skin Deep Fried & covered in Sauce
Squeeze with Orange which would be just for garnish & not to cook!
Monk Fish with Fried Bread (Rape al Pan Frito):
Onion Chopped Garlic Fish Dried Deseeded Parsley Pimenton Paprika Sherry of San Luca, Fried Bread with Crust add Paneotta Pepper soaked in water
different varieties of Fish used depending on the catch of the day
always served with Langoustine is a cross between Small Fish & Lobster or Snails can be sued
Jerez de la Frontera:
Town is famous for its Grapes & finest Sherry
Sherry is aged in strict conditions of Humidity & Temperature in Barrels
for every occasion, there is style of Sherry in Spain
Typical Artichoke's Stew:
Parring down the Artichokes, Fresh Fava Beans & Tender Peas, Sherry
Heat Arbicina Olive Oil fruity flavour, Parsnip, cover to cook Artichokes in Sauce
Cook Peas & Beans & Combine all with Sauce on top
Caballa Con Amontillado:
Southern Spain's favourite Macarel Fish
Marinate with Garlic, Dried Oregano, Sherry Vinegar, Cumin, Amulteago, Stuff the Fish with Boiled Salted Eggs from Fish (Acarel) & Cover with Plastic Wrap, cut in 2.5 finger thick rolls
Heat Oil & Fry the Macarel rolls & serve with Red Pepper Sauce
Lenguas de Almendras:
Famous Raw Sliced Almonds Tongues baked in Oven
Piping Apple Gelatin between Cookies to make a Sandwich & Icing Sugar dust
Tocino di Cielo:
Caramel on bottom of Pan
Beaten Egg Yolks
(In Sherry Counties, the Egg Whites used to clarify Wines)
Caramelized Sherry Coloured Custard
Refrigerated Overnight
Yemas Sevillanas:
Famous from Sevilla Egg Yolk Candy
Hard Glazed
Few Places to check out while in Spain:
Cafe la Vienna La Rambla Boulevard,
Barcelona
Mom Roca's & her 3 Sons, Joan Roca (Fine Dining Main Course) Joseph Roca (Wine Expert) Jordi Roca (Pastry Chef) have their Restaurant a few miles away from Barcelona
Artist Couple Team of the Escriba's Unique Chocolate Items in Catalan Region
Region of Rioja is where the Renowned Winemaker Alvaro Palacios is based in
In the Northern Asturias region,
there is a famous Grill House
In Atxondo, Basque County is where the Extreme Grill Master Victor Arguinzoniz has his Basque Restaurant with Open Grill, Open Fire & most importantly an
Innovative
Menu
!
In the Northern Region of Galicia, Chef Marcelo Tejedor specializes in Queimada (a 40-proof alcohol spiced with Coffee and Citrus Peels)
In the Southern Region of Granada, Town of Albaicin has a Moroccan Restaurant
which can be tried
Chikito Restaurant has a traditional Cuisine with Tapas Bar & offers outside Teraza during Summers
Carmen Mirador de Aixa Restaurant Mirador de Morayma (means Locale) is a Magnificent Palace with a typical Home built with Courtyards, Garden etc.
Bar FM Joint is a Seafood Tapas Bar run by a Couple Team
In Seville, there is a Famous Underground Flamingo Bar which was an Industrial Warehouse turned into a Bar now serves Drinks like Agua de Sevilla & a Great Brekafast as
Night life starts very late with Dancers especially the energetic Dance Form Flamingo!
In the Seaside Town of Sanlucar de Barramundo, there is Casa Bigote Owner Paco Bigote (literally means Moustache)
Check out Spain's Oldest Confectionery since 42 Years!
Chef Manuel Valencia, La Andana Restaurant in Jerez de la Frontera, Spain
Royalty Señorita Rosa Vañó & her Father
Señor Luis's Majestic Medieval Castle in the Town of Jaén is the Castillo de Canena
Alioli Expert Chef Mari Carmen Vélez
Adolfo and Javier Muñoz are a Father-Son Team who
own Casa Adolfo, Calle de la Granada & other Restaurants in Town of Toledo
Olive Oil Expert & Chef
Maria José San
Román is also known as the ‘Queen of Saffron’ & owns La Taberna Del Gourmet
restaurant in
Alicante
In the Town of Elda, Famous Master Pastry Chef & Chocolatier Paco Torreblanca uses Olive Oil in his Decadent Sweet Creations
In Madrid:
‘Liming’ means an all Night
long Spree in Spain
In the Historic Town of Mercado San Miguel:
Mas Gourmets De
L’Embotit:
Hand Sliced Ham with Red
Wine
Chef Javier's Mariscos Morris
Conservas y Moluscos:
Goose Barnacles (Percebes)
and Sparkling Wine like Champagne (Cava)
Slow Roasted Pork with
Mandarin (Cochinita Pibil)
Roasted Octopus with
Mushrooms
Fresh Razor Clams with
Arbequina Olive Oil and Albariño Wine
Crystal Bread topped
with Tomato and an Anchovy (Pan Tumaca) with Cana (Draft Beer)
Aperitivo, Red Vermouth
and Olives
Tapas Bars:
Jamón Ibérico, Bocata
de Calamares (Calamari Sandwich) with Beer
El Fogon de Trifon has some Fantastic Meal options
Owner/Chef Trifón Jorge
Esteban
Raff Tomatoes, Bonito
Belly Tuna (Ventresca de Bonito), Onions and Roasted Peppers
Bull's Tail Stew (Estofado
De Rabo De Toro)
Cheesecake with Olive Oil
Glaze (a Creamy Smooth Dessert with just some Balsamic Kiwi Reduction)
Chocolateria Churreria
serves Churros and Spanish Hot Chocolate
When in Barcelona, there are many paces to visit:
Breakfast can be tried out at one of the Oldest Tapas Bars in the City
Weekends
has open roadside Food Markets 'Market Grazing' or (Ferrys) literally
means Street Fair with Artisan Cheeses, Cured Sausages & some
varieties of the Catalan version of Pizza
Great thing is that everything can be sampled before buying
http://en.wikipedia.org/wiki/Coca_%28pastry%29
La Sirena Marie, Petrer Owner Marie Carmen
