Top Spanish Tapas...

Small is the new tasty...

2010-03-08T16:52:00.006+01:00

The Friday lunchtime dilema...Pop into a tapas bar for a swift beer and a few titbits or pop into the fish shop, see whats in among the spread and go home to cook. Cooking it was - but something easy, it was just one of those days when you fancy something different but didn't have a tremendous amount of time to make it.

We opted for anchovies...an easy dish with no complication, in true style the guy serving removed the head and pulled out the innards showing us what to do just in case we hadn't quite got to grips with it after last time (or the time before that) give him his due though, he is nothing but thorough and very knowledgable if you buying something different. With another fishmongers open just around the corner you get the feeling that customer service is a top priority, stiff competition especially considering Orce village only has 1200 inhabitants its quite amazing how it can support two fishmongers - a bit like 1950's Britain, a flashback to traditional family run fishmongers, butchers and covenience stores.

A few handfulls of anchovies and two whole cuttlefish later for good measure not forgetting a huge bunch of broad leaf parsley the cleaning began. Pulling heads off three dozen fish no matter how small they are is something my better half just won't do so prepping was up to yours truly...

Seasoning the flour is the trick before deep frying, get a sprinkle of salt, a good pinch of freshly ground pepper and some paprika to build up those flavours, dust the fish thoroughly and fry a dozen at a time in olive for 3 - 4 minutes. Garnish with lots of torn up parsley and squeeze over with a little lemon juice, a great plate of tapas.

Fresh anchovies are, well fresh! Entirely different from what you get in a tin - not salty at all and of course they are very healthy full of the usual omega 3 etc. We kept this lunch about as simple as it gets serving only with fresh bread and extra virgin olive oil accompanied with a "tubo" (tall beer).

Simple and easy tapas.

"Flamenco Eggs"

2010-03-03T12:24:00.007+01:00

Spanish Flamenco! That most famous of dances from Andalucia, my better half informs me that it is a lot harder than it looks too so I'll just stick to the tortilla and a bit of clapping. A few years ago after finishing the renovations on the cave house we organised a small fiesta for the neighbours who had kindly helped and offered all sorts of advice upon our arrival. In usual Spanish style a few more people turned up - the sound of music on a still summers evening attracts some of our more colourfull locals like bees around honey...

Music was played from the cave, settees were brought outside and the food was flowing nicely. As with most parties it came alive later on once everyone had been been plied with cerveza or the local (and somewhat powerfull) "tinto"

Then came the flamenco, a strange first time experience watching from the sidelines, one of the neighbours was a pro in the literal sense teaching my good lady some of the moves. In the background though there were those (like me) that had absolutely no idea at all. The image of inebriated grown men clutching bottles of red wine trying to dance flamenco was rather amusing at the time, particulary when feet were stamped with all manner of serious expressions on faces.

Cavehouses themselves are synonymous with old Spanish gypsy culture and you can still visit the caves of Sacramonte in Granada city today to experience the real flamenco first hand inside a cave dwelling. I must say that watching talented experienced dancers is a real joy, you become engrossed in whole culture of it all, the music, the food, and the participation.

Now then, "flamenco eggs" an easy and very colourfull dish:

Ingredients

1 Large onion, chopped
2 garlic cloves, crushed
1 Red pepper, chopped
1 Green pepper, chopped
1 400g can chopped tomatoes
2 Boiled potatoes
4 Large fresh eggs
Olive oil

1. Cut the potatoes into cubes and par boil until almost soft.

2. Fry the onion, garlic and peppers in olive oil until soft.

3. In a large cazuela heat up the tomatoes, season then add the cooked potatoes, onions, garlic and peppers. Mix well.

4. Using a wooden spoon create four indents in the mixture - crack one egg into each one.

5. Cook in the oven at 180°C for around 15 minutes or until eggs are done.

6. Serve with fresh crusty bread and a glass of good red wine.

A Spring in the step

2010-03-01T17:24:00.008+01:00

Spring in Andalucia? Surely the rain has stopped now! The south coast of Spain has had a real battering weather wise over the past few months. One of our neighbours claimed that the region had received three times the normal rainfall since December last year and we can well believe it, Spanish cave houses and indeed conventional houses have collapsed due to the constant drenching over the past few months.

The recent storm that rattled Southern Spain as well our European neighbours in France and the UK arrived early Sunday evening with 85mph winds and driving rain. Its always good to have a storm that clears the air but this was this the last one to see off Granada's "rainy season"?

(Below) the morning after. (Above) Almond blossom high up in the Sierra de Umbria, Fuente Nueva, Orce.

Wood collecting time... After enjoying a hefty delivery of slow burning almond wood mixed in with a bit of peach wood it was time to gather just a few more of those fast burning sticks to generate some heat. Sunday mornings (or indeed today being Andalucia day) are great to get out and grab some fresh air, get some wood take some photos and get fit after a lazy winter in the cave house.

This year being as wet as it has been has attracted the "processional pine caterpillar" in large numbers - stay clear, these are one of natures beasties that rank quite highly in the dangerous category. Aside from the caterpillars the views were fantastic from the top of the mountian, an old haunt for us if you like as when its not wood collecting time we usually take the kids up to the same spot for a picnic during the summer and relax for a couple of hours.

There is something quite wonderfull about being out in the campo at this time of year, barren wasteland is prepping itself up to change into a sea of colour with wild flowers and the fields quickly turn green as well as the mountains, for a short window of time it could almost be Scotland. Easter or Semana Santa is just around the corner and that means a visit from the Spanish neighbours, the "cocinero" in the family makes the absolute best romesco sauce which are accompanied by barbequed onions, wrapped in newspaper the Spanish neighbours serve them on upturned roof tiles. "Calcots" ~ the absolute business!

(recipe coming soon)

Mussel and Serrano Ham Salad

2010-02-26T15:17:00.003+01:00

Mussels...arguably the king of shellfish. Its often very difficult to walk by the fish shop in Orce village, especially on Fridays, owner Antonio has a long marble topped bench crammed full with all manner of seafood delights. At the far end though is a spot reserved for mussels where he piles kilos of them into a mini mountain, carefully discarding any that look like they won't make the grade.

"¿cuántos kilos" He always asked that as we usually buy a couple of kilos for ourselves or even double that if the rellies are over and a big seafood paella is on the cards. When these mussels are in season boy are they good...! Enormous tapas, hearing them clunk and rattle as Antonio shovels them into a bag immediately gets you thinking of parsley and white wine - or another favourite we recently discovered "mussels in Asturian cider" as well as summer salads drenched in extra virgin olive oil.

If you fancy something different to do with mussels but yet incredibly simple then why not try a mussel and serrano ham salad ~ or iberico ham if your in a more gourmet mood... Both work very well in this land and sea affair.

Ingredients:

1kg Fresh mussels, cleaned
100g Serrano ham
1 Baby lettuce
1 Tomato
2 Slices white bread, cut into squares
Cracked black pepper
Salt
White wine
Broadleaf parsley

Dressing:

1 Teaspoon cider vinegar
2 Tablespoons extra virgin olive oil
Wine from the mussels

Method:

1. Place the mussels into a Spanish olla or cooking pot and steam in a splash of white wine for 5 – 6 minutes until all shells are open.

2. Remove the mussels from their shells and keep to one side, retain the wine mussel liquor and reduce over a high heat.

3. Mix 1 tablespoon of mussel liquor with the olive oil and cider vinegar, season with salt and pepper, mix well.

4. In a frying pan add a drop of olive oil, slice the ham into strips and fry.

5. When the ham is crispy, add a little more olive oil to the pan and fry the bread, turning regularly.

6. On a serving plate arrange the baby lettuce leaves with slices of tomato.

7. Toss the mussels, fried ham and bread and place on top of the salad.

8. Pour over the dressing and garnish with torn up parsley.

Bonito Bonito...

2010-02-22T13:39:00.007+01:00

“Para su pagina web!” was the cry from Antonio holding up a full cured tuna fish one Friday morning in his pescaderia. Antonio is also a glazier so one of those surprising situations you have to get used to when customers come into the fish shop and order a pane of glass for their new window…

Antonio is passionate about all things seafood, in season you can experience what can only be described as a highly impressive seafood spread with fillets, shellfish, snails, crayfish and the odd monkfish head carefully parked right in the centre of the display, usually with an unfortunate sardine or anchovy spiked on its teeth. Tuesday sees Antonio doing his rounds in his van, packed with all manner of fresh delicacies, a pair of scales and a large enough float for his euros. It was one Tuesday afternoon (that would be 7.00pm) when he passed by the office to explain in great detail his highest quality bacalao salted cod and his special order “Bonito tuna”

Now, we are already familiar with Antonio’s fabled “bacalao” but this time he presented us with some fabulous examples of full fish salt cod, high grade and weighing a very impressive 2000g. We were advised that the “orejas” or ears of the cod (those are the two flaps on the widest part of the opened fish near the top) are the best part for flavour as well as more recipes for the fish and techniques for getting the “soaking” process just right.

The real star of the exercise though was the enourmous “Bonito Tuna”. Antonio skillfully removed a sliver of flesh from the cured tuna loin and presented it to us as a mini tapa to taste test. Rustic, artisan and just as it should be but boy, the flavour, and the texture! With a little negotiation we purchased a 2kg Bacalao and a quality loin of cured tuna plus some complimentary tapas >>> a lesson in cured fish

Over the following weekend we devised various tapas, unfortunately with this Bonito tuna there are few (if any) cooking possibilities, quite possibly a good thing as the flavour of the fish is exquisite.

Tapas ideas:

*Bonito and Philadelphia Spinach wraps

*Bonito and Apple Toasts

*Bonito and Avocado

*Bonito Summer Salad

When the following Tuesday arrived we were invited to photo shoot some full tuna fish before Antonio began his rounds, this time we were in the fish shop so took the opportunity to snap some hanging bacalao too. The full tuna comes as an open fish, the back is tied on two bamboo canes, fillets and half fish are also available.
It is worth noting that Bonito is very different to “Mojama” (air dried tuna loin) each have exceptional flavour with the Bonito being more moist than the air cured loin.

If you fancy a loin or two of Bonito tuna (pic here) then it is special order, however it is available most Tuesdays and Fridays so don't hesitate to get in touch ~ we guarantee it will be worth the wait.

Devilled Mushroom Tostada

2010-02-21T10:13:00.005+01:00

The tostada is one of Spain’s most famous breakfasts. Usually served very simply with rubbed garlic, tomato frito, olive oil and salt morning workers can be seen in almost every bar enjoying this Spanish style breakfast with a short beer or “tubo” (named so due the tall slim glass).

I remember our first Andalucian breakfast was a traditional Spanish tosatada - kindly bought for us by the local plumber who had just fitted the bathroom in our cave house, of course it was an introduction to his favourite tapas bar as well and being the newly arrived expat we simply had to find out more about his local watering hole.

Although garlic, tomato and olive oil make the basic version, the humble tostada can be served with a multitude of toppings, this recipe involves a spicy twist with devilled mushrooms which creates one of those get up and go flavours ~ a great recipe for a midday winters lunch. Enjoy.

Tostada Ingredients:

Half a French stick or “barra”
10 Cup mushrooms, halved
2 Garlic cloves, crushed
75ml Double cream
3 tbsp white Rioja
Chili flakes
Tabasco sauce
Black pepper
Salt
Olive oil
Knob of butter

Method:

1. Fry the halved mushrooms and garlic in olive oil and butter for 3 – 4 minutes.

2. Sprinkle a few chilli flakes over the top, add white wine and mix, cook for a further 2 minutes until wine begins to reduce.

3. Add the Tabasco sauce to your preference and the cream, season mixture with black pepper and salt, simmer for a further 2 minutes.

4. Meanwhile, slice the bread lengthways and toast on both sides.

5. Pour over the mushrooms and serve piping hot.

Tapas Recipe & Tosatada Kits

Winter Cazuela Pies

2010-02-13T13:03:00.004+01:00

Spanish winter recipes...Mmmm cazuela pies. This February has seen the second significant covering of snow over Orce village and outlying hamlets. When it comes it comes!,even in an old Andalucian cave house with 2 meter thick walls it gets cold so a good winter warming recipe is called for.

Cazuela pies will certainly keep you warm, (and your lap if you decide to enjoy in front of the tv) in fact the insulation properties of the terracotta cazuela will keep these pies hot for hours. A great way of serving up piping hot winter pies, for this simple recipe we have used beef. Enjoy.

Ingredients:
1 kilo stewing beef, cubed
3 large carrots, peeled and chopped
1 large onion, peeled and chopped
250g mushrooms, wiped and chopped
half bottle red wine
2 beef stock cubes
2 bay leaves
salt and pepper
300g shortcrust or puff pastry

How to cook:

1. In a large casserole dish, heat a little olive oil and butter and when it is really hot and smoking, add the beef and brown on all sides. This may need to be done in batches.
2. When all the beef is nicely browned, add the stock cubes and cook until they dissolve in the juices.
3. Add the vegetables and the wine bring to the boil.
4. Add the bay leaves and season. Reduce to a very low heat and cook covered for 3-4 hours, removing the lid for the last hour or so.
5. When the beef is done, preheat the oven to 230 degrees.
6. Spoon the beef mixture into 4-5 14cm cazuelas. Divide the pastry into 4-5 even sized pieces and roll out into rounds.
7. Dampen the edges of the cazuelas and top with the pastry. Press down to seal and flute the edges. glaze with egg wash and make a hole in the middle for the steam to escape.
8. Cook in the oven for 25-30 minutes until the pastry is a golden brown.
9. Serve with thick cut chips for a hearty and warming winters meal.

5J, Cinco Jotas, Jabugo

2010-02-04T15:05:00.000+01:00

"Cinco Jotas" or the 5J Iberico ham is respected worldwide as one of the finest artisan Spanish hams money can buy. A rare ham produced in limited numbers which command a high price.

Sanchez Romero Carvajal has been producing premium grade iberian hams for generations, way back since 1879 so if any company knows the secrets to artisan ham production it is them.

So what makes the 5J ham so different? The big difference is that Sanchez Romero Carvajal use only 100% Iberian pigs to produce this supreme ham. Nothing out of the ordinary there then, well, actualy yes... 100% Iberian pigs are very rare, native to the Iberian peninsular in South West Spain the hog is still only available in limited numbers ~ compare this to other iberian hams where the pigs (specified by the authourities) have to be no less than 75% iberico and you soon realise that a 5J ham is the purest iberian ham available to man.

The town of Jabugo where these hams are produced had been put on the map due to the quality of the "Cinco Jotas Jamones" There are also some very happy and content pigs roaming the meadows in the area, known as "dehesas" these meadows boast the oak trees ("Holm" oak being the largest) from which drop the acorns (bellotas) that make up the main part of the pigs diet.

Flavour is sublime, texture equally so and a nutty aroma, marbled with fat these hams are exquisite in every sense of the word. Each leg is carefully tended to by the meastro secadero (ham expert) during its 3 years of curing, such are the strict controls and quality standards for the 5J, Sanchez Romero Carvajal hams are envied as some of the very finest available.

The 5J ham is slender in shape, cut in a "V" and has the black hoof or "pata negra". Ham once cut into is a deep rose red with fat boasting a pale yellow tint. Unique aroma and very pleasant bouquet. Perfect accompaniments to this ham would be equally high standards of cheese and wine, a denominacion de origen cheese and a 1996 Rioja or 1999 Ribera del Duero will always compliment well as will, quite plainly a good bread with a drizzle of extra virgin olive oil.

View the 5J hams >>>

Cazuela Beef Rib Asado

2010-02-03T13:37:00.009+01:00

Beef rib "Asado" or "roast" is one of those versatile recipes that you can enjoy a good degree of experimentation with. Using beef rib, red wine and plenty of herbs along with some good old veg you can create a large dish for friends and family.

It has been quite a few years since our first Spanish "asado" - a dish for which the village of Orce is famous. Orce asado is always made with lamb or the local Cordero Segureno, bar Salero in the village baked their recipe not even in situ but in the neighbours bread oven a few doors down. Such is the preperation surrounding the dish and the slow cooking you have to order the day before.

Our very first Asado was ordered for 6 people and arrived in a oven baking tray that almost didn't fit the table, from there you simply dig in. Asado can be made from beef and pork as well although any Spaniard will tell you that the "traditional" dish is always made with prime lamb. Slow cooking is the key to this dish so the meat literally falls away from the bone.

Ingredients: (Serves 6)

1 large rib of beef cut into 2 inch pieces
2 large onions, peeled and chopped into large chunks
8 cloves garlic, peeled and roughly chopped
4 carrots, broken into thirds
3 potatoes, peeled and sliced
2 large glasses red wine
olive oil
salt and pepper
4 bay leaves

How to cook

1. Pour a little olive oil into a large cazuela
2. Add all of the ingredients and mix
3. Season with salt and pepper and mix again
4. Cook in a low oven for about 4 hours until the beef is very tender

A great way to eat this is to put the cazuela in the middle of the table and everyone just dig in. Serve with fresh bread to mop up the lovely wine juices.

6 Nations Tapas

2010-01-29T15:59:00.005+01:00

2010 Six Nations rugby is nearly upon us again - thats the weekends sorted... being a bit of a rugby nut I tend to get prepared for a good Saturday afternoon especialy when there are three games on. Yup its a rugby showdown and no-one gets the tv switcher until the last whistle is blown.

Weekends usualy involve tapas anyway but when the rugby is on its a different matter, usualy we get a full ham in - tapas "on tap" as and when required. Its a real shame we cannot watch Spain in the rugby (yes Spain do have a national team) they took part in the 1999 rugby world cup and are still regarded as one of strongest European teams outside the 6 Nations, maybe one day Italians will no longer be the under dogs in this fantastic tournament and we will have a 7 Nations with Spain striving to earn its place and climb the rankings. A long way off? Well maybe but who would have ever thought that the Italians would bring Mediterranean flair to the game and take to task even the strongest of 6N teams?

Spain is on the cards for a well deserved slot some time in the future, a world cup place perhaps? C'mon its allways great to watch the "minnows" secretly wishing for a giant killing upset ~ Imagine the flamenco if Spain executed some exceptionaly planned white line fever and scored against England...

Tapas lineout

Ham, lots of it. Rugby fans don't particularly need wafer thin slices during game time so a big ham piece for easy carving to escape the half time talk is always good.

Fire Chorizo, bigger and the spicier the better, every rugby player thrives on a Sebastian Chabal hit now and then.

Lomo: One for the backs, a tenderloin of pork, easily devoured and never lasts long.

Paella: Forward consumption, takes a while but you get there in the end.

If that isn't enough to get you in the mood take a peak at this:

Images of Andalucia

2010-01-24T12:50:00.006+01:00

Images of Andalucia muster up the idea of flamenco, paella, perhaps the world famous and incredibly impressive "Alhambra" or sleepy white washed rural villages where locals go about their daily business of laid back siestas, the odd spot of shopping, washing the doorstep to a shine and chatting with the neighbours across the street.

Andalucia is a beautiful region of Spain, the largest and also the most southerly with influence from the Moors to be seen in stunning castles, re-enactments of Christian battles from days gone by and also an strong influence with food and cooking. Andalucia is also famous for its caves ~ in fact we ourselves bought one back in 2004 and find it to be one of the most secure and relaxing ways of living, difficult to explain perhaps unless you have had the pleasure of staying in one of these unique dwellings.

Spanish cave homes are found mostly in rural Granada, East of the city in small pockets of old Andalucian villages many of which are made up predominantly of century old cave homes. Rural Spain means the countryside or to be strictly correct "El campo". Scorched during the summer months the campo can become very dry - almost like a wasteland, however the views are nothing short of spectacular.

Bring the rain! Boy when it rains it rains, drops hammering down the chimney onto the stove top, towels by the door just to be safe and if a venture out is required plastic bags tied around the footwear. Campo dust becomes a muddy sludge you could almost make cazuelas out of. Everyone loves a good downpour - clears the air and it never takes long before the sun dries out the deluge, during early spring it takes but a matter of days for what is soon to be dust transform into a lush meadow like a carpet of flower and fauna, a brief but spectacular event in nature's calendar which never ceases to amaze.

A year ago I invested in a Panasonic Lumix (cracking camera) a DSLR was just of reach but the Lumix performs superbly for what we need. Primarily for food photography the photo bug bit well and hard so whenever time allows I try and capture whatever is offer which is usually quite a lot, Andalucia tends to deliver almost every day with its seamless beauty, ever changing weather, character and cultural apsects. A great place for the budding photographer.

All photos © Copyright 2010 Orce Serrano Hams

Iberico Hams - The New Law

2010-01-19T10:23:00.009+01:00

The Spanish Iberian ham is without doubt Spain's finest gastronomic export. There has always though, been a degree of confusion regarding the different grades of Iberian ham and also the naming of the ham itself. In November 2009 the "Consejo Regulador Los Pedroches" (governing body) and the Ministry of Food ruled that the terms "Reserva" and "Grand Reserva" could not be used to describe Iberian ham. This action follows on from a similar decision to abolish term "Pata Negra"

Pata Negra (literally meaning black foot) was banned as regulations surrounding Iberian ham were revised, in truth not all Iberian pigs have "black feet" and not all Iberian pigs are fed on acorns so the term pata negra was deemed too broad and unsuitable for such a regulated product.

As of November 2009 Iberian hams fall into five catagories, these are Denominacion de Origen, Bellota, Recebo, Cebo and Cebo de Campo. Confused? Here's what it all means:

Denominacion de Origen (D.O) Iberian pigs where the Mother is as pure bred as possible and no less than 75% Iberico strain. Every stage from breeding to final curing is approved by the regulatory body.

Bellota, free range pigs that feed on acorns and grass.

Recebo, free range pigs that are fed on a mixed diet of acorns and compound feed.

Cebo, Iberian pigs (not free range) fed solely on compound feed

Cebo de Campo, Iberian pigs fed on a compound diet but which are also free range.

So what to look out for when buying Iberico ham? Bearing in mind that not all Iberian pigs are fed on acorns or "bellotas" flavours will vary quite significantly between each grade. Curing time for the cream of the crop "D.O" ham is a minimum of 36 months where as a Cebo grade ham is only cured for 24. The correct name should also be present, details of the producer and a numbered tag around the hoof.

Prices vary significantly between suppliers but as a general rule you should be able to buy a top of the range acorn fed ham for under 500 euros. Weight will be around 7.0 - 7.5kg and with a flavour and texture unlike anything else you will know where every penny has gone!

For further information on approved Iberian hams from the Pedroches valley click here

Skate Wings in Parsely Butter

2010-01-17T17:13:00.002+01:00

If you had asked me about skate wings 6 years ago before we moved to Spain it would be fair to say that I would have been delving into the nearest recipe book to find out what to do with them.

Now though is a slightly different story, Skate is available every Tuesday and Friday from the Orce fish shop and finding a recipe is simply a case of ditching the cook book and asking the local fishmonger. Skate wings are lovely and meaty when cooked and this easy butter sauce adds lovely flavour.

This is a great lunch dish served with new potatoes and fresh greens.

You will need (serves 2):

2 small skate wings
Plain flour
75g butter
Handful fresh parsley, finely chopped
Squeeze of lemon juice
Salt and pepper

Method:

1. Wash the wings well and pat dry with kitchen paper, then dust with seasoned flour, shaking off the excess.

2. Melt a little of the butter in a large frying pan and fry the wings on a medium heat for 5 minutes or so on each side until golden. Remove and place on serving plates.

3. Add the rest of the butter to the frying pan and cook until it turns brown, taking care not to burn it, you could add a little olive oil to prevent burning. Take the pan off the heat, add the parsley and a squeeze of lemon juice.

4. Pour the sauce over the skate and serve.

More seafood recipes >>>

Mussel, Prawn and Calamari Paella

2010-01-14T15:22:00.007+01:00

Variation of Spanish paella, the great thing about Spanish paella is that the dish is so versatile. Originally from Valencia the traditional Valencian paella has influenced every one of today’s modern twists on what is now an International dish. There are many variations of Spanish paella; a popular version is using mixed seafood.

Ingredients: (serves 12)

1kg Calasparra paella rice (full sack)
2 Red bell peppers
4 Artichoke hearts
4 Cloves of Garlic (crushed)
2 Large onions
6 Plum tomatoes
Pinch saffron
2kg Fresh mussels (pre steamed)
600g Fresh prawns
300g squid rings
2 Litres good fish stock
Olive oil
Salt & Pepper
Mixed herbs (optional)

Method:

1. To prepare the vegetables roughly chop the tomatoes, slice the pepper into small squares, dice the onion and halve the artichoke hearts. Leave the artichokes to one side and fry the rest over a high heat until the onions become transparent.

2. Turn down the heat then, using a ladle add the rice counting each ladleful as you go – one kilo of rice is roughly 7 ladles.

3. Stir the rice into the vegetables and continue to cook until the rice begins to lose its colour.

4. Ladle in the stock using two ladles of stock for every one of rice, cook for 10 minutes until the rice begins to absorb the liquid.

5. Add a pinch of saffron.

6. Add the pre steamed mussels, prawns and the halved artichoke hearts.

7. Cover the entire paella pan with tinfoil and continue to cook over a medium heat for another 8 – 10 minutes.
8. Remove the foil and allow to rest for 2 minutes before serving.

Paella tip: Steamed mussels are a delicious ingredient in seafood paella. After steaming retain any liquid left over to mix with your fish stock. Leave a dozen mussels in their shells for presentation.

More Spanish paella recipes, ingredients and equipment >>> HERE

Spanish ham - Fact or Fiction?

2010-01-13T15:56:00.011+01:00

A few facts on Spanish ham... Buying Spanish ham can be quite a complicated business especially for the customer. Throughout 2009 we kept tabs on some of the more factual and unusual aspects being reported about Spanish hams.

1. Has the term "pata negra" been banned? - Fact. At least by the Spanish authorities Spanish retailers and producers are no longer permitted to sell iberian hams under the "pata negra" name. The name itself literally means "black foot" reputable producers carrying the Denominacion de Origen stamp will always describe their Iberian hams "Bellota, Recebo or Cebo" ~ it may be worth noting that the terms Reserva and Grand Reserva regarding Iberian hams are no longer permitted either so watch out for curing times or the secaderos own coloured labelling system instead.

2. Iberico pigs feed on acorns to make them thirsty, they then run around trying to find water which in turn produces the texture of the meat - Fiction, absolute nonsense but reported in an online and hard copy Spanish local newspaper, the author of the article was not Spanish.

3. The price of "Cebo" iberico hams halved during the latter period of 2009 because too many have been produced - Fiction, prices have not decreased although there are more non bellota hams being produced which may drive prices down marginally in the future.

4. The price of "Bellota" iberico hams may rise in future due to a disease killing Spanish oak trees - Fact. It is true that the humble acorn is dwindling in the dehesas (meadows) steps are being taken to eradicate the problem and the situation has been recognised as potentially serious for future bellota ham production.

5. USDA regulations stipulated in 2009 that the "hoof" from iberico ham imports had to be removed - Fact.

6. Serrano ham is the same as Iberico ham - Fiction. Iberico ham and serrano ham are worlds apart, both Spanish gourmet in every sense of the word but Iberian ham should be regarded as a different product.

7. A serrano ham cut in a "V" has a better flavour and texture - Fiction. Some hams are cut in a "v" which means that the skin (or rind) from the outer side of the leg has been removed, the name v-cut is so as the cutting creates a v like shape on one side of the ham. Experts say that this cutting process is purely down to the secaderos (curing house) manufacturing process and has no beneficial gain to any aspect of the end product.

8. Serrano hams can be smoked - Fiction. The only ingredients in an authentic Spanish serrano ham should be ham - salt - time. Serrano hams are never smoked, Italian parma ham which again is a different product can be smoked.

9. There are more serrano hams produced than iberico hams - Fact. Iberico hams only account for around 7% of ham production in Spain.

10. Cinco Jotas 5J ham is the worlds best - Fiction, this always comes down to personal taste. There are a handful of regions in Spain which carry the "D.O" stamp, each bellota ham from these regions are exceptional. It is fair to say however that 5J hams from Sanchez Romero have gained an enviable reputation and produce some of the finest artisan hams and embutidos in the world. There are though, other equally good alternatives...

Too many oranges!

2010-01-13T14:00:00.000+01:00

One of the best things about having neighbours with a holiday home next door is that you get all the left over goodies just before they leave. This happens quite regularly especially during the month of August and other fiesta times such as Semana Santa.

This year our neighbours Monste and Maribel left for Barcelona shortly after the New Year. A week earlier when they first arrived we were inundated with oranges, freshly harvested from a farm (or enormous back garden) near Reus in Catalunya. Being a little more health aware for 2010 we decided that at least for the meantime oranges were to be the way to go for a our daily dose of vitamins.

Then came the carrier bags, we had noticed previously a suspiciously large quantity of oranges in the neighbours cave and thought that they would be using them, giving them away or taking them back, little did we know they would arrive by the kilo a few days later.

A nice problem to have.... a bag of sugar later and a couple of lemons - MARMALADE!

I remember my Mother making marmalade back in the UK in the late 80's, this looks nothing like it but tastes good nonetheless. We will of course be keeping a jar or two for the neigbours.

Neighbours Orange Marmalade:

Ingredients:

12 Large oranges
5 Cups white sugar

How to make:

1. This is a recipe for quick marmalade... wash the oranges and remove the stems.

2. Cut each orange into eighths or roughly chop.

3. Place in a blender and blend well adding the sugar.

4. Place in a large pot and bring to the boil then simmer gently, stirring to make sure it doesn't burn for 10 minutes.

5. Spoon into jars, tighten the lids, leave to cool then put in the fridge.

Great on toast!

Mackerel in Olive Escabeche

2010-01-11T11:40:00.004+01:00

This Spanish mackerel recipe is delicious as a light summer lunch and it can also be served up as a flavoursome “racione” (big tapa). The fresh mackerel goes well with a light sauce and the Andalucian pitted olives add that real twist of Spanish flavour for this easy to make seafood recipe.

You will need:

4 Large mackerel fillets
Flour
Olive oil
Parsley

Escabeche Ingredients:

Olive oil
4 Garlic cloves (crushed)
1 Large onion (diced)
1 Small red chilli
3 Bay leaves
Pinch saffron
75g Manzanilla olives (pitted)
250ml Chicken stock
White wine vinegar

Method:

1. Sauce first, lightly fry the onion and garlic until translucent then add the stock, white wine vinegar, chilli, pinch of saffron and the bay leaves. Cook for 10 – 12 minutes on a medium heat. Add the pitted Manzanilla olives when sauce is hot

2. Meanwhile, dust the mackerel fillets in seasoned flour then fry skin down first for 60 seconds in a little olive oil. Turn over and fry for another 60 seconds.

3. When the fillets are done, serve onto plates and cover with the escabeche, leave for 2 minutes before serving.

4. Scatter generously with roughly chopped broadleaf parsley and serve with crusty bread.

The Spanish Cazuela

2010-01-08T16:38:00.003+01:00

This week guest writer Victoria Twead, author of the laugh out loud funny "Chickens, Mules and two old fools" gives us the lowdown on the humble cazuela, the terracotta cooking dish that no Spanish kitchen is without.

The Magic Spanish Cooking Pot ~ Victoria Twead

Before I moved to Spain, I didn’t even know what a cazuela was. Now I’m accustomed to seeing shop shelves bowed down with piles of them. Orce Serrano Hams offer cazuelas in a variety of sizes.

A cazuela is a Spanish version of a casserole dish, made from clay and instantly recognisable. Some are authentic and hand-thrown, others are mass-produced. Whether hand or factory-made, the terracotta dish is slow-fired in a kiln which ensures amazing strength and density in the finished article. Then it is glazed, but only in the interior, then fired again.

Cazuelas are exceptionally sturdy and most are safe to use in the oven, on the stovetop, barbecue or in the microwave. Every Spanish household has cazuelas in its kitchen, often passed down from mother to daughter.

In my village in the mountains, the ladies use cazuelas all the time. They taught me the proper way to care for cazuelas, a method used since the Middle Ages:

Soak the entire dish in water and leave for 12 hours

Drain and wipe dry, then rub the unglazed bottom with a clove of garlic

Fill the dish with water to half an inch below the rim, and add half a cup of vinegar

Slowly bring the water to boiling on a low heat and boil until just half a cup remains

Cool slowly and wash

Your cazuela is now ready for use - the garlic has created a seal. The method seasons the pot, kills bacteria and hardens the unglazed parts. If you look after your cazuela, my neighbours assure me, it will last several lifetimes.

Victoria Twead

Useful Links:

Victoria's Website
Buy the Book!
Worlds Smallest Cazuela

Spanish Churros

2010-01-06T12:54:00.003+01:00

Walking around the local market in Orce village on a wintry Tuesday morning you can on occasion catch the faint smell of churros, torrefacto coffee and taza chocolate. Particularly welcoming aromas in the winter as you know that something hot to drink or eat is only a few moments away should you choose.

Orce market like most others in the region is packed with fruit and veg stalls, cured fish, sweets, crafts and there is of course always the "churros man" skillfully swirling freshly mixed batter into the deep fat fryer from his traditional churrera. Batter or pancake mix is basically what churros are - its the way they are made and cooked that makes the difference.

The churrera is the piece of quite simple kit that is made from metal and has a wooden plunger, the mixture is placed inside then using the plunger forced out of a nozzle directly into hot oil in a long swirl. A few minutes later the churros are ready, snipped into six inch lengths then handed to you in paper. Sugar is always on offer and they do make quite a breakfast! Churreras are also available in domestic size so you can make your own at home.

At coffee bars there also sometimes churros being made near the front door, this is where the coffee bar comes into its own as if you order churros here you can also order "chocolate a la taza" that thick Spanish drinking chocolate in which you dip your churros into for a chocoholics dream.

Churros Recipe:

Ingredients: (Makes one large plate full)

Olive Oil for frying
1 cup water
1/2 cup butter
pinch of salt
1 cup plain flour
3 eggs

How to prepare:

1. Place water, butter and salt into a large saucepan and heat until it just begins to bubble.

2. Reduce the heat and add the flour stirring continuously until you get a smooth mixture.

3. Add the eggs (already beaten) to the pan and continue to stir until the mixture resembles a smooth, thick batter.

4. Heat the olive oil in a large deep frying pan and when it is hot, just before smoking, you are ready to cook the churros.

5. Spoon the mixture into your churro maker and squeeze about 3 strips at a time into the hot oil. Cook for 2 minutes on each side until golden brown drain on kitchen paper and repeat for the next batch.

6. Churros are traditionally eaten with a sprinkling of sugar or dipped in the ultimate hot chocolate, the thick chocolate a la taza.

Morcilla, fried egg & garlic potatoes

2010-01-02T15:46:00.004+01:00

Morcilla or "black pudding" is made in both hot and sweet varieties, the hot or "picante" version has quite a kick and served with a fried egg and crispy garlic potatoes it makes a great wake up breakfast - sure to blow the cobwebs out and get you functioning after a cerveza too many the night before!

You will need: (serves 2)

4 Morcilla sausages
2 Eggs
2 Medium potatoes
Fresh parsley
1 Clove garlic
Olive oil

Method:

1. Peel the potatoes and cut into inch square cubes, rinse and par boil for 6 - 8 minutes.

2. Meanwhile, cut the morcilla sausages into inch long segments and gently fry in olive oil.

3. Peel and dice the clove of garlic.

4. Remove the morcilla from the pan and throw the potato into the same oil and fry for 5 minutes with the crushed garlic until crispy.

5. Fry, poach or scramble the eggs, garnish with roughly chopped parsley and serve with toast and torrefacto coffee.

Delicious!

2010 Tapas

2009-12-30T18:27:00.007+01:00

There is no doubt we are looking forward to 2010! A fresh year, new recipes and local ideas. For the month of January we will be concentrating on a few Spanish winter warmers including some great tasting dishes such as Spanish beef casserole and pork with chestnuts... Delicious!

We will also be talking a little more about the Spanish cave houses here in Southern Spain including the culture and tradition surrounding these unique dwellings. Food of course plays an important part - take this "Casserole de la Cueva" for a delicious yet rustic example.

The Spring and Summer months will see your tapas recipes back in full swing, from the ultimately simple to those little Spanish dishes with a touch of complexity.

For now though, we would like to wish everyone a prosperous and healthy 2010. Enjoy what is left of the seasonal holiday if Jack frost is outside remember to keep warm!

Next up: Spanish beef casserole, just right for a winter evening...

Why not pop into the deli >>>

New Year Tapas/12 Grapes

2009-12-28T10:01:00.003+01:00

New Year Tapas... Smoked salmon with orange and cucumber, absolutely delicious! Simply put them together and serve on cocktail sticks, a light sprinkle of pepper adds a mild kick for something a little different.

New Years eve in Spain of course usually involves that very amusing tradition of "Las doce uvas" or 12 grapes. Taken very seriously by some it is said that eating one grape for every chime of the clock at midnight brings good luck for the following year.

Some do not take take this very seriously at all and it is always extremely funny watching (or taking part with) people eating 12 grapes in 12 seconds. A messy affair to say the least...! Enjoy the video.

Happy New Year!

Gran Duque Dalba

2009-12-26T13:19:00.002+01:00

Gran Duque Dalba brandy... well it is Boxing Day...!

Nothing quite like a nice brandy after evening meal following the coffees (or even with the coffees) Gran Duque Dalba is an exceptional brandy - From the house of Williams and Humbert, Jerez comes this exceptional brandy of unique character and nose, aged in specially selected oak casks which have seasoned with Oloroso sherry. Mahogany colour, slightly sweet with a deep aroma this brandy is smooth on the palate. Excellent with a fine long aftertaste.

If you are lucky enough to have a bottle this year, Enjoy!

Feliz Navidad!

2009-12-17T15:55:00.004+01:00

Christmas 2009 has been the best yet for Orce Serrano Hams and we would like to thank all of our customers who have placed orders through the deli, not just for Christmas but throughout 2009.

Muchas Gracias!

If you still fancy some Spanish sunshine over the festive season we are still taking orders (up until 9.00am Wed 23rd Dec) for New Years Eve delivery. There is also a very special 2010 tapas selection including Spanish cava, chorizos, "Half a Ham" ~ ideal for new years eve plus mystery tapas...!

Next year is going be very exciting indeed with a whole host of new products and a crazy offer for January which simply cannot be missed. Recipe target for the deli in 2010 is 100 plus even more here on Top Spanish Tapas. Customers can also benefit from freebies courtesy of Magno brandy, Paladin, Cola Cao plus many other Spanish brand names. To keep in the know and hear about these offers first why not sign up to the newsletter where you will also get a 10% discount.

What you have been saying this year:

“a company which has sourced some of the best hams on the bone in the region” ~ The Independent

“The Serrano Ham Anejo Especial you recommended was really, really good and far better than the hams I have been buying in the UK. Thank you so much for a great service and I will be back for more.” ~ Simon Drury, Gloucestershire UK

“Last order arrived in good shape as ever and we're enjoying cooking in our newly acquired Spanish casserole. As ever a pleasure to be buying from you.” ~ Phil Mitchell, West Sussex UK

Next up: Well its New Years Eve or "Noche Vieja" and that means the "12 Grapes" Spanish tradition, something taken very seriously by some but by no means all. After Christmas we will be posting a video that explains, well, how not to take the tradition seriously. Stay tuned.

FELIZ NAVIDAD, have a very merry Christmas!

Iain & Gayle

Roast Lamb in Rioja Gravy

2009-12-15T15:04:00.003+01:00

Well winter is certainly upon us! December in inland Andalucia usually sees a few sprinkles of snow before Christmas - cue the fire. There is nothing quite like the smell of roast leg of lamb cooking in the woodburner, this recipe uses a red wine gravy to accompany the lamb. A great winter warmer. Enjoy.

Ingredients: (serves 4)

1 Large leg of lamb
1 Onion
1 Carrot
3 Garlic cloves, crushed
2 Sprigs rosemary
70cl bottle Rioja/red wine
1 Jar piquillo peppers

Lamb

1. Rub olive oil over the lamb, using a small knife create holes in the lamb and push rosemary inside, season the lamb with salt and pepper.

2. Place in a pre heated oven on a shallow baking tray at 180 degrees for 2 hours.

Gravy

1. Roughly chop the onion and carrot, fry in a cazuela until browned along with the garlic.

2. When the lamb is ready, remove from the oven and pour the juices into the cazuela. Add the pequillo peppers and any remaining red wine.

3. Cook over a high heat and reduce by half.

4. Sieve the vegetables, the gravy is now ready. Serve piping hot.