EOS MAIL BOX

A part of one of the oldest towers in Madrid is nestled among the cars in a nondescript underground car park. Stumbling upon it is a treat for those looking for a place to park before heading to the Royal Palace in Madrid.

The Tower of Bones (la Torre de los Huesos) was built in the 11th century by the area’s Muslim inhabitants. It received its name because it was near Huesa del Raf, the ancient Islamic cemetery. The tower was built two centuries after the 9th-century construction of the walls of Mayrit, the medieval Muslim city that predates the Spanish one.

The looming structure was situated outside the citadel, where it functioned as a surveillance post over the old Arenal stream. When King Alfonso VI of Castile conquered Madrid in the early 11th century, the watchtower was incorporated into the Christian wall.

The Royal Palace now occupies the space the tower was built to guard. Bits of its base were discovered in 1996 during renovation work on the Plaza de Oriente by workers constructing an underground parking lot. The partially preserved remains are on display where they were found.

The carpark is situated in front of the Royal Palace in the heart of Madrid. The nearest tube station is "Opera."

The shores of Andalusia, Spain, are home to a culinary secret that has captivated the palates of adventurous eaters for generations. This dish, known as ortiguillas de mar, transforms a humble marine creature—the sea anemone—into a crispy, flavourful delicacy that is a true testament to the region's rich seafood tradition.

From the Sea Floor to the Frying Pan

Ortiguillas, scientifically known as Anemonia sulcata, are not plants as their appearance might suggest, but marine animals closely related to jellyfish and corals. Found clinging to rocks in the Mediterranean and Atlantic, these anemones use their vibrant green and purple tentacles, armed with stinging cells, to catch small prey. However, a simple preparation method renders them harmless and delicious.

Historically, ortiguillas were a food of necessity, consumed by coastal communities during the lean years of the Spanish post-war period. Over time, their unique flavour and texture elevated their status from a humble meal to a highly sought-after delicacy, celebrated in coastal towns, particularly in the Bay of Cadiz.

A Taste of the Ocean

The defining characteristic of ortiguillas is their intense and unforgettable flavour. Diners describe it as the concentrated essence of the sea, with a powerful taste that evokes shellfish, iodine, and fresh algae.

The texture is equally remarkable. The most common preparation involves a light batter or a dusting of flour before the anemones are deep-fried in hot olive oil. This process creates a delightful contrast between a crispy, golden-brown exterior and a soft, juicy, and creamy interior. This unique combination has earned them the affectionate nickname of "sea brains" among some gourmets.

The Art of Preparation

Harvesting ortiguillas is a delicate and time-consuming process, as they are hand-picked from their rocky homes by divers. Because they lose their freshness quickly, they are best enjoyed as close to their source as possible, making them a true regional speciality.

The preparation is simple yet crucial. The anemones are thoroughly cleaned and rinsed, sometimes steeped in vinegar to help remove any impurities and neutralise the stinging cells. They are then coated in a batter, often made from flour, and fried until golden. They are typically served as a simple tapa, allowing their powerful and singular flavour to take centre stage.

While frying is the most popular method, the versatility of ortiguillas has led chefs to incorporate them into other dishes, from enhancing the marine flavour of a rice dish to being a key ingredient in croquettes and scrambled eggs. Whether served on their own or as part of a more complex creation, ortiguillas de mar offer a delicious and unforgettable taste of Spain's coastal heritage.