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
Here’s a nice little vegetarian dish with a hint of spice and more than a whiff of history to it. Let’s get the ingredients together, then we’ll have the history lesson! Continue reading Moros y Cristianos (Beans and Rice)
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