Before we proceed to making this simple and delicious dish, let’s clear up a couple of confusing points. Here in Spain, a “tortilla” is an omelette. It has nothing to do with thin wraps of unleavened bread. Those are Mexican tortillas.
Secondly, an omelette pure and simple, consisting of nothing more than beaten eggs, is known as a “French omelette” (tortilla francesa). Much more substantial, with chunks of potato, is the meal we are about to prepare – the Spanish omelette, or “tortilla española”. Continue reading Tortilla Española
To say that natillas is custard is rather like saying that champagne is only wine. This dessert has a fresh delicacy and a charm which makes good old English custard seem dull and heavy in comparison. Nothing completes a delightful family meal on a summer afternoon than a “pudding” of natillas! Continue reading Natillas, a tasty Andalucian dessert
The original Tapa was a small dish that the camarero (barman) would place over your drink – hence the name: lid. The reason for this practice is unclear: perhaps it was to keep the flies off; perhaps it was the combination of poverty and heat, which made eating a large meal impractical. Either way, the important thing was that the snack was free!
Nowadays, tapas have evolved from those humble beginnings to become practically an art form in Seville and Granada. In some cities (Granada and Jaen for example) you will often automatically be given a tapa whenever you order a drink; in most other places except to pay a couple of euros for most tapas. Continue reading Lifting the lid on Tapas
What can I say about gazpacho that hasn’t been said already, by the poets and playwrights of our region? It’s the Andalucian wonder-food, which has sustained us over centuries of poverty and hardship. “Cold tomato soup” doesn’t sound very spectacular, but believe me, it has magical properties.
It nourishes us when we’re hungry, cools us when we’re overheating, cures hangovers and soothes a thousand ailments. My family members think nothing of pouring a glass of tradtional gazpacho straight from the fridge, and consuming it as a refreshing drink.
Continue reading Gazpacho Andaluz
Albondigas can be found in almost every tapas bar in Spain throughout the year, and are typically served piping hot, but cool down remarkably quickly outside of the pot. Most bars will have their own slightly different recipe so visitors to Spain shouldn’t be afraid to order this tapa as they bar hop and sample local cuisine.
Generally there are two types of sauce the meatballs are cooked in, the rich red tomato sauce, and the gravy style pale garlic sauce albondigas clarasthough this is rarer and in most bars will not be served at all. It is important to realise that the wors ‘tomato sauce’ do not do justice to the flavour of the sauce, this is not ketchup, it is a delicious tomato and olive oil based sauce that is quite unique to this recipe. Continue reading Albondigas – Spanish Meatballs in Tomato Sauce – Classic Recipe