Pork is a staple of the Andalucian diet and has been so for six hundred years. In the times of religious intolerance, when Jewish and Arabic people were being expelled from Spain, the Andalucians made a point of cultivating a cuisine which would be offensive to those “infidels” who chose to stay! We live in far more tolerant circumstances today, and we can enjoy our culinary heritage with easy consciences. Continue reading Albóndigas Claras (“Pale” Meatballs)
This is a delicious, filling paella perfect for lazy afternoons and an even lazier cook. Okay, making a paella isn’t like making a toasted sandwich, but it’s very easy to do for a meal with so many ingredients.
You’ll be making a meal fit for four people, with plenty of rice, chicken and jamon iberica (Iberian ham), and a flavour that will leave your taste buds begging for more. Continue reading Chicken Paella Recipe with Iberian Ham
One of our best-kept secrets here in southern Spain is the intense cold of our winters, especially in the mountains. For centuries before the advent of central heating, field labourers had to stock up on nourishing, warming food in order to get through a day’s work in the bitter cold. This leads us onto another of our best-kept secrets – the wonderful range of stews, roasts and hotpots which have evolved as our Andalucian form of internal anti-freeze. Continue reading Estofado andaluz (Andalucian Hotpot)
Christmas in Spain is a time of different traditions from England or America, and one of the traditions most loved by Spaniards at Christmas time is the joy of eating Turron after dinner.
Turron, which is pronounced Too-Rron, is bought and sliced into cubes and served on plates along with coffee or brandy, and typically given as a gift when visiting friends and family. In Ronda most supermarkets sell dozens of varieties of Turron, though the best quality Turron can be bought from the Campinas store in Plaza Socorro. Continue reading Spanish Turron at Christmas
So you are in Ronda for a few days (or just passing through) and want to get away to the mountains for a while? Just 40 minutes away by car is the stunning Sierra de Grazalema. Why not take a drive, enjoy the scenery and a wonderful afternoon or evening meal. The Simancon restaurant is easy to find though in a somewhat unlikely location, on the edge of the main Grazalema car park. It is quiet in the afternoons and evenings & dining outside in summer is a very pleasant experience and an ideal place to sit, relax and watch the world go by. The menu of salads & other starters, including several soups, offers more than adequate choice, ranging far beyond the normal fast food fare of chips and fried pork and includes superb venison steaks, wild rabbit and roasted lamb. The waiting staff (Jesus, Patro and Cati) are friendly, helpful & attentive to everyone including vegetarian or other dietary needs so one is ever disappointed! First class wholesome food & good all round value. To reserve a table in English call Clive on (0034) 697 30 89 85 or send me an email at email@example.com and I will be very happy to make your reservation.
We have been receiving a lot of emails from guests traveling from the USA asking us how to get hold of authentic Spanish foods and other products. So after some searching, we are very happy to announce our partnership with LaTienda.com for Gourmet Spanish Foods
Ronda Today receives a small commission when you purchase via the above link and that helps with the running costs of this website. Enjoy the very best of Spain at great prices and thank you for your support!
One of the most popular dishes prepared around Spain, the pisto is basically a vegetable stew or ratatouille, and forms a popular base into which cured meats can be added, although one of the most famous versions of this recipe also adds egg (it looks like fried eggs sitting on top of the pisto).
Curiously enough, this most Spanish of all dishes, which is practically a byword for “Spanishness”, is neither Spanish, nor is it known as “paella” here in Spain! The original recipe is lost in the mists of time, but scholars now believe that the dish was brought to Iberia by the Phoenicians, long before the birth of Christ.
If you wish to discuss paella with a Spaniard, please refer to it as “arroz” (rice), because that’s the name by which we know it. Though the most famous version hales from Valencia, paella is regarded as a local specialty in just about every corner of Spain.