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Duck and Fig Pastries..Ufff...Incredible!
17 September 2018

Duck is one of my favourites and has always been the protagonist of some of the legendary dishes from countries such as France or China. However duck also has its place in Spanish cuisine, although it may not be one of the great protagonists. It is very popular in the region of  Murcia where it is cooked with mushrooms, garlic or onion sauce and is often included in Paellas in the southern part of Valencia.

However the recipe I want to share with you today is not traditionally Spanish by any means, but it was a Spaniard who showed me it and I just had to share it with you. One, because it is pretty simple and two because it’s just so incredibly tasty and it will make you into a star cook at any dinner party! This recipe can be a main course if you make large pastries or a starter if you prepare smaller pastries, either way you are assured to conquer both family and guests. 


Crispy Duck & Fig Pastries

Ingredients: 2 portions - starter - 4 small pastries

Duck Pastry:
1 duck confit (thigh)
4 sheets of Brick pastry
1/2 onion
1-tablespoon butter
1/2 cup orange juice
2 tablespoons sugar
Pepper, salt and rosemary

Fig sauce:
4 fresh figs
1 large glass Tawny Port
Salt and pepper

Plate dressing: 
Assorted lettuces
2 cherry tomatoes
2 figs
Oil and balsamic vinegar




Step 1:

Clean the fat of the duck confit and put in a baking dish with the orange juice and a couple of sprigs of fresh rosemary. Leave it in the oven at 180 ° C, skin side up for about 15 minutes or until the skin is brown and crispy. Remove and let it cool down. Save the juice, which has been released.

Step 2:

In a small saucepan we place 4 fresh figs (straight from the tree!), cut into small pieces, add the port, add salt and pepper to taste and let it simmer 15 minutes. Remove from the heat, blend it thoroughly and pass it through a medium grain sieve. Put to one side.

Step 3:

Cut the onion into thin strips and brown with a little butter in a pan when it turns transparent when we add 2 teaspoons of sugar, braise and add half a glass of water. Leave it for ten minutes at medium heat or until the liquid has evaporated. Place to one side.

Step 4:

Debone duck thigh, which should be cold, and shred the skin and flesh into four lots that make up the filling for the pastries. Place each pile on a sheet of brick (filo) pastry with a spoonful of caramelized onions and close it as you wish, I did triangles, more or less... Fry them in very hot oil, just enough time so that the pastry goes golden brown and crisp.  (Test the oil with a little bread before popping in the pastries; the bread should sizzle quickly) Let them stand for one minute on absorbent kitchen paper before serving.

Step 5:

To serve, place two duck pastries per dish with a little fig sauce. Add a selection of lettuce and a cherry tomato with a fig cut in half. Dress with a little dripping from the roasting tray a drizzle some balsamic vinegar over the lettuce. Serve warm with a bowl with remaining sauce.

Finally, open a good fruity Ribera del Duero crianza, and enjoy…

Like 2        Published at 18:37   Comments (1)

Paella too tricky? Try making Fideua...Paella with pasta
13 September 2018

Making paella can be a daunting challenge for many, getting the proportion of water to rice right so it doesn’t stick and go soggy, managing to get an intense flavour and so on, but for others it can be just an impossible task because they either don’t have a paella pan or can’t find the Valencian round rice if they live abroad and you can’t make a paella with any other rice and achieve a good result. So I figured I would write a post on an alternative recipe which is so easy and so good that you just can’t go wrong no matter how bad you are in the kitchen, if you put this on the table you will immediately become a star!
Fideuá is a very typical Valencian dish made with seafood and pasta, and pasta is much easier than rice! Traditionally it is cooked in a paella pan but you can do it perfectly well in a large non-stick frying pan without any problems at all and the technique I’m going to explain is absolutely fool proof and was shown to me by a chef in Cullera, Valencia, who whipped out dozens of Fideuá every lunch time and were always cooked to perfection. So how do we make it?
The key to this dish is in fact the stock, the secret is to make a good fish and seafood stock which is really simple. All supermarkets in Spain and the UK that have a fish counter sell mixed fish for fish stock (white fish) and fish bones such as hake or monk fish and small uncooked prawns are available everywhere so you shouldn’t have any difficulty finding the necessary ingredients for the stock. This type of fish is also very cheap. Here in Spain 1kg won’t cost you more than €4,50 and will make enough stock for two medium sized Fideuá so you can freeze the rest of the stock for another day.
Here are the ingredients you will need to make a cracking Fideuá for 4 adults:
1kg of mixed white fish and fish bones for stock
400g of Small uncooked prawns
50g Fresh “flat” parsley with stems
2 cloves of garlic
0,2g of Natural toasted Saffron or a sprinkle of dried saffron powder
3 tbsp of Extra Virgin Olive Oil - Picual is ideal or Hojiblanca
1 large onion cut into quarters
Salt for seasoning. 
*If you are not up for making your own stock you can buy it ready made in all Spanish supermarkets and I recommend the stock made buy 'Aneto', but it actually works out cheaper and better to make it yourself.
500g of Fideuá Pasta / Small thin elbow pasta (Fideua) or short thick noodles (Fideo Nº5). Personally I prefer the Fideo Nº5 but on this occasion the guests wantes the elbow Fideuá pasta  as shown below.
2 ripe tomatoes – peeled and grated with a cheese grater.
1 large onion finely diced
2tps of paprika powder
Uncooked Seafood:
4 large king size prawns 
8 medium sized scampi 
300g of small prawns 
200g of small squid
TIP: If you don’t like bits in your food remove the tentacles and the legs from the small prawns before cooking them otherwise you will be picking them out of your Fideuá while you eat, as they fall off when you cook them.
TIP: Cleaning the squid – slice the squid open lengthways and remove the cartilage back bone from inside, it comes away really easily and wash out the inside with cold water. Then chop up into pieces.
All together in Spain this won’t cost more than 12 euros, in the UK I’m not so sure, but it is not expensive seafood. Really you can add any shellfish to this dish such as mussels and more extravagant seafood if your budget permits such as carabineros/scarlet prawns.  But this is enough to make a fantastic and flavourful Fideuá. It really is a simple fool proof dish.
Making the Stock :
Fry the 300g of uncooked prawns (don’t remove anything from these prawns as they only contribute to the stock) in a deep source pan with the extra virgin olive oil until they are well cooked and the oil takes on a rich colour, be careful not to burn them, but squash the heads with a fork as you are cooking them, this will help release all the flavour, it sounds horrible but the taste is incredible. Now fill the pan with water and put in the rest of the ingredients, adding the wine once the stock is boiling and simmer for two and a half hours. Scoop off the foam that rises to the surface of the stock during the first half hour until no more appears, season with salt if necessary, and then once finished pass the stock through a fine sieve twice and put to one side. 
Preparing the Fideuá:
Add some olive oil to the paella pan or frying pan and fry all the seafood except the squid. Once browned, remove from the pan and put to one side. Add the diced onions and fry for a couple of minutes, add the grated tomato and fry for about 8-10 minutes until it starts to take a thicker consistency (the water has evaporated from the tomato), add the squid to the pan and cook for a few minutes, mix altogether and in the pan and make a small opening in the centre of the pan, there should be some olive oil in the middle, if not add a small dash of oil, let it heat up and pop in the paprika, move it very quickly with a spatula so it doesn’t stick for about 30 seconds then add a large soup ladle of hot stock and stir in, the stock must be very hot before adding it, so the paprika doesn’t burn.
Add the 500g of Fideuá pasta stir in and spread the pasta around the pan. Normally people would add all the stock to the pan and cross their figures the pasta doesn’t get over cooked. But this trick will deliver a perfect Fideuá every time. From this point onwards all you have to do is once the stock has almost evaporated, add another ladle or two of stock, move it all around with a large spoon and let it almost evaporate and then do it again. Keep doing this until the pasta is cooked and ready to eat. Add the stock little by little. When the pasta is almost cooked put the seafood back in and spread over the top of the pasta. Once the pasta is ready you want it to be left with hardly any stock, wet and moist, not liquid stock, don’t let it dry out completely though. When you remove it from the heat and let it sit for a couple minutes the final stock left over will reduce a little further and thicken as it cools slightly.
It is now ready to eat. Enjoy with a glass of white wine!

Like 3        Published at 22:40   Comments (3)

Back To Paradise
07 September 2018

Many of you who are not familiar with Spain will probably know Spain's Balearic Islands: Mallorca, Ibiza and Menorca all popular destinations for British tourists. But it wasn't until my wife took me to Formentera that I knew I had discovered heaven right on my doorstep. Before stepping onto the island I thought one would have to travel to the Caribbean or the South Pacific to get this experience. But no, here it was a stone's throw away. I was totally taken away by it and fell in love immediately.

The smallest of the Balearic islands, Formentera gave me the most relaxing summer I could ever dream of. Sheer bliss, fortunately, and after many years away, we returned this summer having longed for those white sandy beaches and turquoise waters for such a  long time, here we were again.

Known as the last Mediterranean paradise, Formentera has been able to combine tourism with environmental protection, which is it's secret.

There are no large hotel complexes there, in fact, accommodation is very scarce and most properties are booked from one year to the next by the regular tourists who frequent the island every summer. Funnily enough, these tend to be Italians and Germans, it would seem the British haven't caught onto this paradise yet. I will say, in general, it is not cheap. It is a small island and freshwater is a rare commodity on the island and pretty expensive so you can imagine how that affects the prices in restaurants and hotels without taking into consideration the logistical costs of delivering goods to the island. Many properties just offer salt water and you have to bring in your own freshwater for drinking and cooking from the supermarket.

If one is looking for an unspoiled land, seeking sun, sand and sea, relaxing moments away from the hustle and bustle of normal life, I couldn't think of a better place than Formentera. It is the ultimate antidote for stress. Never have I felt so relaxed or calm in my entire life. The island breathes calmness and peace, there are no nightclubs, very few bars, and you spend nearly all your time sunbathing, swimming, eating and sleeping. Apart from the sheer breathtaking beauty of the island, fact that there is pretty much nothing to do on the Island unless you're into water sports, makes it really easy to focus your days! You just find a divine spot and go into vegetable mode until you need feeding, and I can sure you, you are not missing out on anything! No sightseeing, No "oh we should've done that" or "What are we going to do tomorrow? As we are here we ought to do this….". No none of that, there is no thinking to be done at all, this isn't like going to Greek island where you should be visiting ruins now that you've made the trip, this is the only place I have found where your entire body relaxes, including your brain. Total switch off! Mental hibernation. Which is great from time to time.

The struggle of various generations of Islanders has made it possible to conserve an island whose beaches, transparent waters and climate make it a little jewel in the Mediterranean. It is virtually impossible to build a property there, you can only build on less than 10% of your property now, so you need a large plot of land to even build a small place and that is an even rarer commodity than water. The island's entire circumference is only 69 km's, but that 69km's of stunning beaches, coves and cliffs. There are only about 100 inhabitants for every km2, so it's just idyllic.

Formentera can only be reached by boat from Ibiza or Denia in the Summer, but this inaccessibility makes it a peaceful place where you can flee from stress and overcrowding; enjoying the island on a cycle ride, moped or swimming from its more than 20km of beaches of white sand and infinitely transparent turquoise water. The secret behind its crystalline sea and long beaches is the Posidonia Prairie that surrounds the island, a natural "treatment plant" that cleans and filters the water and makes it possible for sand to be deposited on the coast. It is a real underwater jungle, declared a World Heritage Site in 1999.

The tourist success of the island loved as much by residents as by visitors, is rooted in the fact that people still find something very different in Formentera. The difference is marked by its respect for nature, the survival of its own culture and the vision of achieving exclusivity through protecting the environment.

If there is something that makes Formentera different from other Mediterranean destinations, it is its beauty and the absence of buildings from most of its coast. The commitment of several decades to sustainable development has made it possible to enjoy heavenly beaches today, but with all the services and safety of a western destination. No funny flues or vaccines.

A strange, captivating geography, a gentle climate and Mediterranean vegetation combining dune areas with woods of pine and juniper-conifers that give the island its character.

Fortunately for me, my wife has relatives who are authentic Islanders, living and working on the island for over 60 years. I went there for the first time 20 years ago, and I will never forget my first visit to the island. I was instantly enchanted by its magic and the locals. My wife's Aunt has a typical "chringuito" on the beach front. It is totally the opposite of the classy restaurants you can find on the beach of Illetas, such as "Juan and Andrea". It is a make-shift hut out in the sticks and virtually on the seafront. An absolutely fantastic place that defines wild island living, where only the bare necessities are needed. A lazy relaxing restaurant-bar where you can calmly pass the day, eating, drinking, sleeping in a hammock under the pines, sunbathing and swimming. What more do you need?


Now I don't for one second want you to think I am plugging a family business here, as I am not. They are lucky enough not to need publicity. Not once in 60 years have they ever made a publicity pamphlet, done an advert, set up a website or even a promotion. To give you an idea, they haven't even bothered to put up a signpost to direct you to it and I can assure you unless someone told you about it you would never find it. It's way off on the beaten track, cross country, through woods and eventually it just appears through the pines, a simple place with an idyllic background. There are regulars who year in year out spend their entire summer there socialising and drinking and chatting the afternoons away. It was simply one of the most stressless moments I have ever lived. I was fortunate enough to discover "Rambo" there, as I affectionally call him, my wife's cousin! Who spends most of his time running around like a madman preparing giant paellas and dealing with the customers, if you look at the photos you'll see what I mean. Fantastic guy who is a spitting image of Stallone without an M-16 but with a killer spatula. However, his true ammunition is his homemade Hierbas Ibizencas, a local herbal liquor, which he makes and gives away every year to the season's customers. Mind blowing stuff, and extremely addictive. It is quite effortless to spend the evening in good company drinking away to the early hours of the morning under the stars and listening to the moonlit waves break on the beach. Heaven.

Now if you read my post on paellas you'll know my opinion on mixed paellas, but this is the Balearic Islands and here the "Mixta" is king. Never in my entire life have I ever seen anyone put so much meat and seafood into a paella. It was outrageous, kilos and kilos and kilos. His Mum is constantly trying to stop him using so many ingredients but even after twenty years of nagging no one can tell him otherwise when it comes to paellas and it seems to work, as the customers keep coming back, take a look at the photos and see how it's done in Formentera.

Anyway, for those of you who still don't know Formentera, I will not hesitate for one minute in saying it is a place you must visit at some point in your life. A truly unique experience.


Like 5        Published at 21:12   Comments (4)

What's with all the tomatoes?
05 September 2018

La Tomatina has just pased and it is one of the Spanish festivities that has still eluded me after so many years and I have it pretty much on my doorstep. Unfortunately this year was no different - I was on holiday again!

This festivity is relatively recent compared to other Spanish festivities and has become the second most popular festivity outside of Spanish borders and has even been replicated in major cities around the world. Such countries as China, India, Costa Rica, Colombia, United States, Chile and others all hold their annual tomato battle, so it's not the just the Spanish who are a bit crazy, this tomato fever is incredibly contagious. But just how did this unusual festivity come about? I can assure you it has nothing to do with harvests or religious rituals!

It all started on the last Wednesday of August in 1945 when some young people spent the time in the town square to attend the “Giants” and “Big-Heads” figures parade, a traditional festivity in the region. The young boys decided they wanted to take part in the parade with musicians, and the locals dressed up as giants. 
The exaggerated enthusiasm of these young boys caused one of them to be kicked out of the parade. The participant flew into a fit of rage and started to hit everything in his path and the crowd started to get angry. There was a market stall of vegetables nearby that fell victim to the event and people started to pelt each other with tomatoes until the local forces ended the vegetable battle.

The following year, the young people picked a fight by their own decision but this time brought the tomatoes from home. Although the police broke up the early tradition in the following years, the young boys had made history without being conscious of it. La Tomatina was banned in the early 50s, which was not a problem for the participants, even those that were arrested. But the people spoke out in defence of the Tomatina and the festivity was again allowed with more participants and a more frenetic atmosphere than ever.
The festivity was again cancelled till 1957 when, as a sign of protest, the “tomato burial” was held. It was a demonstration in which the residents carried a coffin with a huge tomato inside. A band that played funeral marches accompanied the parade and it was incredibly successful. La Tomatina Festival was finally allowed and became an official festivity. As a result of the report by Javier Basilio, broadcasted on Spanish Television Program Informe Semanal, the festivity started to become known in the rest of Spain and consequently the rest of the world, as it is probably one of the most insane festivities you will ever come across.

The actual festivity kicks off at around 10 AM on the last Wednesday of August with the first event of the Tomatina: The "Palo Jabón". This is basically a tall pole that has been smothered in grease. The goal is to climb to the top of the greased pole and recover a Spanish Leg of Ham which is hanging from the top. As this happens, the crowd work into a frenzy of singing and dancing while being showered with water by hoses. Once someone has managed to recover the ham from the pole, the start signal for the tomato fight is given by firing a large water shot in the air and trucks full of tomatoes make their entry. 


Several trucks empty 1000’s of kilos of tomatoes in the middle of the village Plaza. The tomatoes actually come from Extremadura, where they are much cheaper and are grown specifically for the festivity, being of inferior quality and taste. The tomatoes must be crushed before being thrown so as to reduce the risk of injury and participants are recommended to use of goggles and gloves. The estimated number of tomatoes used are around 150,000kg. After exactly one hour, the fight ends with the firing of the second shot, announcing the end. 



In a question of 60 minutes the whole town square is coloured red and rivers of tomato juice flow deep through the streets. Fire Trucks hose down the streets and participants use hoses that locals provide to remove the tomato paste from their bodies and their front doors!. It is popular for participants go to the pool of “los peñones” to wash off. After the cleaning, the village cobblestone streets are pristine clean due to the acidity of the tomato disinfecting and thoroughly cleaning the surfaces.


Like 1        Published at 14:12   Comments (3)

My Wine Recommendation No.8 - For under €10
27 August 2018

 Just this week I was given a local white. I have tried many local white wines and they are in fact very good and fairly well priced. I can't say as much of the reds, which seem to be going up in price year on year in the Valencian region, although they are good the price doesn't always reflect the quality. However this white was different to what I have tried to date, it was made with organic grapes, and it was really quite good! 

This wine comes from the inland region of the province of Valencia, which is home to the most important vineyards within this wine region. This is mainly due to the variety of its soils, its different orientations and altitudes between 600 and 900 meters above sea level. 

This habitat gives the vines ideal conditions for winemaking.
Quality wines are also achieved with the Merlot, the Tempranillo, the Chardonnay and the Sauvignon Blanc grape varieties.

The Vegalfaro Winery is located within the province of Valencia, in the region of La Plana de Requena-Utiel.
It boasts 60 hectares of vineyards, divided into three very different areas due to the quality of soil, the microclimate and the grape varieties. All the plots of land are certified with the seal of Organic Agriculture, as are the winery and winemaking facilities, making for a totally organic winery.

La Muela, one of their vineyards with 330 hectares of land, lies right next to the archaeological site of Las Pilillas, which was an Iberian winery dating back to the seventh century B.C. Their vines are being cultivated, as they have been for over 2000 years, alongside the cultivation of cereal, olives and almonds.

In 1999 Andrés Valiente decided to build Bodegas Vegalfaro to bottle his own wines along with his son Rodolfo, Technical Director of Bodegas Vegalfaro. Previously, his great-grandfather Leonardo made wine in his cellar (winery) and his grandfather, Joseph, was an Orujo distiller. Later, in February 2011, the winery received the qualification Pago, which is considered the highest ranking of a vineyard in Spain and from where wines with singular characteristics and qualities are obtained. This is a terroir reference comparable to those in other European countries: Chateau, Cru, Domaine and Clos in France, Castello in Italy and Quinta in Portugal.

Pesticides have never been used on their soil or vines so they like to refer to their soil as being 'alive'. It proliferates a micro-fauna which is very important for the decomposition of organic material and nutrient absorption by the vines while helping to control the appearance of any plagues.

The winemaking process follows a strict quality control and parameters are managed internally to avoid waste discharges back into the environment.

Their white wine, Rebellia Blanco is made with Chardonnay and Sauvignon Blanc. It was created by the Enologist of the Year 2017 and offers great intensity with clean tropical fruity notes. Not surprisingly it won a Silver Medal at the International Organic Wine Award: Bioweinpreis.

If you want to try this wine it is available online at this addres for €6 :

I am not sure which supermarkets stock it...but if you can get hold of it, I'm sure you'll love it!


Like 2        Published at 19:25   Comments (3)

Barbate Fusion
20 August 2018

The other day, while I was reading an article about Cadiz,Barbate and its red tuna industry, I must admit my mouth started to water thinking of a fantastic red tuna tartare I ate in Valencia. It was absolutely spectacular and not at all “fishy” in flavour. I am not a great fish eater and I am very picky with fish, I don’t like the strong characteristic “fishy” taste that some fish have when you can actually taste the sea in the meat, so it is something that tends to make me choose meat or seafood and stick to a very small selection of mild fish such as cod, tuna or swordfish which I find meatier and also more filling. However I do consider myself gastronomically adventurous and I will try everything several times over, but in different places, just in case I find a recipe that changes my mind on a certain product. And this dish did exactly that. I was never a fan of raw fish before and I am still not, really, every time I go to a Japanese Restaurant I end up ordering Beef Teriyaki, Seafood and maybe some prawn and avocado Maki just for the wasabi, which I just love. But when I tasted this red tuna tartar I was absolutely taken by it and another speciality dish was added to my list of favourites.

I thought I would share this very simple and very elegant recipe with you all, as it is a real stunner of a dish at any dinner party or just as a light lunch. It is so simple to make, so full of flavour and of course, uses olive oil. So, for this recipe as all ingredients are raw make sure you use a good quality extra virgin olive oil, it will make all the difference and one that is not bitter, such as an Arbequina or a Serrana de Espadán both have a very low pungency. The bitterness will overpower the dressing and the flavour of the avocado and the tuna. So taste the oil before you mix it in.

Ingredients (2 servings):
300 g of Red Tuna loin (or sushi-grade tuna)
120g of Avocado
20g of Shallots
20g of Chives
30g of Peeled Tomatoes
10g Sesame Seeds
Lime Zest

(If the tuna is ‘fresh’ from the market it is recommended to freeze it, just in case, for 48 hours to kill any parasites such as Anisakis)

All of these ingredients should be diced and the shallots should be very finely chopped. The chives should be chopped coarsely. Place all the ingredients together in a bowl, finely grate a small amount of lime peel over the ingredients and mix them up. I have never weighed the lime peel so I have no idea how much it is, I just do it by sight as if I was seasoning with salt. So it is just a little amount to give the flavour a little kick! Reserve a little of the sesame seeds and the chives to decorate the dish at the end. (You can mix the diced tuna, sesame seeds, tomato, chives and shallots and then layer the avocado separately if you prefer for presentation purposes.)
Now we need to make the marinade for we will need the following ingredients:

10ml Extra Virgin Olive Oil
20ml Soy Sauce
2ml   Sesame Oil
10ml Jerez ‘Sherry’ Vinegar (If possible from the variety Pedro Ximenez, it is sweeter)
2 Teaspoons Wholegrain Mustard or a 1 teaspoon of Wasabi. (This should be added according to taste preference, whichever you prefer. If you don’t like either, this ingredient can be removed and it will still be fantastic)
Pour all the ingredients into a bowl to make the marinade and whisk it all together.


Use a tablespoon to pour some of the marinade over the diced ingredients. Mix the marinade through the ingredients adding little by little until it is all well covered. Taste and season with salt if necessary. Let it stand to marinate for about half an hour and then serve. A great way of serving this dish is as a 'timbale'. If you have a ring mould great but if you don’t you can use a section cut out from a plastic water bottle to serve as a mould, I didn’t and this solution worked just fine!

Take the mould, fill it with the marinated mixture and pour a couple of teaspoons of the marinade over the mixture in the mould (if you are layering the avocado place the cubes at the bottom). Carefully remove the mould and sprinkle the remaining sesame seeds and chives over the top and Listo! Ready to eat! If you want slightly more sauce just pour a couple of spoons into the base of the bowl.

I hope you enjoy it, I certainly did!

Like 4        Published at 22:40   Comments (1)

Here, we call them tellinas...
13 August 2018

Tellinas or Coquinas, depending on where you live, are commonly known as beach wedge clams and very popular in Spain. They are a species of bivalve mollusc, similar to a clam only smaller, that can be found on the coasts of western Europe and north-western Africa. It usually inhabits the shallowest two meters of coastline and is commercially harvested for food. It is a suspension feeder, which means that it is a consumer feeding on suspended particles in seawater. The shell can be found in colours ranging from olive, through chestnut, to yellow-white and is normally up to an inch wide. In Spain they are harvested especially in the area of Cadiz and Huelva, but also in some cities along the Mediterranean coast such as Valencia, where we call them tellinas.

This shellfish is simple and quick to prepare and I am yet to find somebody that doesn’t like them, they are fun to eat and my wife refers to them as ‘pipas del mar’ (sunflower seeds from the sea) because they are so moreish like the ever popular ‘pipas’ en Spain. Once you start eating, it’s difficult to stop.  Fortunately they are very easy to prepare so they are ideal as a starter especially if you are going to have a heavy second course, such as paella. There are many ways to prepare ‘Tellinas’ but I prefer the simplest way with garlic and lemon.

You will need to calculate half a kilo for say 3-4 people. That should give you a decent starter. But if you do more I wouldn’t worry, they’ll be eaten!



500 gr of fresh Tellinas - wedge clams - (frozen are terrible, so please don't use them)
5 cloves of garlic
1 sprig of fresh parsley
½ lemon
Extra virgin olive oil
Plenty of water
Dash of vinegar



To make sure they are clean and rid of any grit or sand, leave the Tellinas in a bowl of water with a little salt and a dash of vinegar. You will need to keep them in the water for at least 2 hours, changing the water every 30 minutes or so, this will remove any impurities. If you jump this stage or cut it short, you will end up chewing on sand rather than a succulent tasty mollusc and I can assure you its not very nice.



Peel and chop the garlic cloves and brown them in a pan with olive oil at medium heat. When the garlic begins to turn brown add the lemon, which should be chopped into small wedges, stir a few times and then add the tellinas and raise the heat to maximum and they will open as a result of heat. To help them open, stir them occasionally letting them knock against each other. This should take no more than two minutes, if they haven’t opened before that time, they won’t and should be discarded. Careful, they cook very quickly and hence dry out very quickly. The secret is in the timing. That is it. Sprinkle the chopped parsley into the pan, shake the pan a couple of times and serve immediately. One final piece of advice is to make sure that the tellinas have plenty of space in the pan to move around and open. Make sure your pan isn’t too small or do them in two batches. 


Like 2        Published at 22:39   Comments (3)

'Tigres' -A classic but not so famous tapas for everyone
08 August 2018


This recipe is a version of the classic Spanish “Tigre”, a mussel and prawn croquette served in the mussel’s shell, which I tasted in Santiago de Compostela many years ago at a friend’s house. It is a very simple recipe and ever so rewarding, a definite hit for any dinner table as a starter. The creaminess of the béchamel (white sauce) and the taste of the sea from the Galician mussels with a touch of garlic and white wine make such a great combination. I must stress that the fresher the mussels the better the result. 

As with most recipes in Spain each region has its unique touch, the recipe I am going to share with you is the typical recipe from Galicia, the home of the Spanish mussels. 

However if you wish to jazz it up feel free! There are some who have them spicy or very spicy, known as “Angry Tigers” by adding a lot more cayenne pepper and chili. But let’s crack on with the traditional recipe and don’t forget to put a bottle of Albariño white wine from Rias Baixas in the freezer to chill off until serving!

Ingredients Filling:

Extra Virgin Olive Oil
Salt & Pepper
2 Onions
1 green pepper
1 glasses of white wine
300 grams of peeled prawns
1 kg of Mussels
3 Garlic cloves
1 Ripe peeled tomato (put it in boiling water for a minute and then the skin comes off easily)
1 large Bay leaf
1 tsp. Cayenne Pepper 
2 Eggs


To make the Bechamel:

700 ml full fat Milk
80g of Flour
70ml of Extra Virgin Olive Oil
Salt & Pepper


Let's crack on :

Wash the mussels really well in cold water and remove all the algae and dirt from the shell and rinse well. 

Heat a glass of white wine in the pan, when the wine begins to boil add a bay leaf , a few sprigs of parsley and then the mussels.  Put the lid on and shake a little until all the mussels are open. Once all the mussels have opened remove them from the pan.  Wait a few minutes and then remove all the mussels from the shells with a spoon. Let them cool on a plate. Reserve the liquid in the pan for later (wine with mussel juice). If you want, just pour the liquid into a glass and keep it to one side.

Now we need to finely chop up the mussels and keep to one side.

Thoroughly wash and scrub the empty shells because we are going to use them to hold the filling the and thus put them in our mouths! 

I usually buy prawns already peeled but uncooked, so all I have to do is chop them into small pieces. So chop them up and put them to one side too.

Now you need to chop the onions, garlic cloves, peeled tomato and pepper into very small pieces. Add Extra Virgin Olive Oil to a frying pan and fry the garlic first for about half a minute, then the onions and green pepper, then cook over low heat for about 10 minutes until it is all soft, it should not be crunchy at all. Taste and season the mixture with salt and pepper. 

Now add the chopped mussels and prawns followed by a glass of the ‘mussel and wine broth’ we put aside earlier! 

Add the chopped tomato and a teaspoon of cayenne pepper. Let it all simmer on medium heat for about 10 minutes until the liquid has pretty much evaporated. Stir with a wooden spoon for a couple of minutes and then remove the pan from the heat.

To make the bechamel, add the extra virgin olive oil to a pan, add the flour, and lightly cook on low heat for a minute or so and then slowly pour in the milk, stirring constantly. Then  add  salt and pepper and cook for about 10 minutes over a low heat, stirring it from time to time.

The next step is to mix the bechamel with the mussel and prawn filling and cook for a further 10 minutes, stirring occasionally. It should be of a very thick consistency. Let it cool down a bit.

Finally fill the mussel shells with the filling and leave them in the fridge for a couple of hours so they have completey cooled down.





Now we need to dip one in flour, then dip it in egg and finally dip it in breadcrumbs. Make sure the breadcrumbs completely cover the filling. Put to one side and repeat for all the rest.

The last stage is to fry them in Extra Virgin Oilve Oil.  Heat the oil, use a piece of bread to judge the temperature. First place them face down in the pan until they are Golden and crisp, the turn them over  for a minute and then remove from the pan and set aside to serve with a glass of nicely chilled Albariño White wine. 


Like 2        Published at 23:05   Comments (2)

What do you rate most highly about Spain?
02 August 2018


Spanish cuisine is what tourists say they like best about the country. In fact, in 2017 alone, more than ten million of the 82 million tourists who visited Spain did so purely to undertake a food-related activity.         Despite the universal fame of Spain’s creative and cutting-edge cuisine, tourists who come to the country are attracted by its traditional fare, for example, widely-known dishes such as paella, gazpacho, cocido (stew), menestra (vegetable soup) and suckling pig.

This is hardly a surprise, given that less than 100 out of the 250,000 restaurants, bars and eateries in Spain focus directly on the most innovative types of cuisine.

It would be extremely beneficial for all chefs, both traditional and creative, to constantly praise and speak out about the high-quality products they use, raising awareness about them among their national and international clientele, and so achieving greater knowledge of Spanish foods and a wider market for them. 

The figures clearly show that food is one of the prime motivations for modern tourists and that the range of products on offer today is very diverse. Spain is reclaiming its heritage of popular and traditional cuisine, and also the need to preserve the habits and customs of its people and cities, as well as the fine dining served up in restaurants where great artists of the restaurant world ply their trade.

Good cooking is one the features most frequently sought by tourists of the 21st Century. The country’s culinary offerings to tourists must, therefore, strike a balance between respect for traditional and popular cooking while also promoting fine dining and auteur cuisine, in order to satisfy curious and unconventional tourists who want an intensely enjoyable experience on every holiday. 

The cultural and gastronomic inheritance of Spain makes its naturally-based diet a leading export which is recommended around the world. The Mediterranean Diet so characteristic of Spain was listed on the UNESCO World Intangible Cultural Heritage list in 2010.

The Mediterranean Diet, one of our country’s own, goes way beyond being a mere nutritional plan. It is a lifestyle that combines a way of eating which links traditional cooking to fresh products and a way of sharing meals and traditions, a moderate amount of daily exercise and a pleasant climate. The result is an excellent model for a healthy life that has gained international recognition.

In fact, in 2010 UNESCO registered the Mediterranean Diet on its intangible Cultural Heritage list.
The Mediterranean Diet is the result of an invaluable cultural inheritance, which through simplicity and variety, has resulted in a balanced and complete diet, based on fresh, local and seasonal products, insofar as it is possible.

It is characterised by an abundance of vegetable produce, such as bread, pasta, rice, vegetables, legumes, fruit and dried fruit and nuts. Olive oil is another essential ingredient, along with moderate consumption of fish, seafood, free-range poultry, lactose products (yoghurts, cheeses) and eggs. A moderate intake of wine and red meats are also included in the diet.

The benefits of the Mediterranean Diet, especially those related to health and the prevention of chronic illnesses are a scientific fact. The majority of the guidelines that the World Health Organization offers are in line with the Mediterranean Diet: an abundance of fruits and vegetables, moderation in salt and sugar, low levels of fat consumption and the use of fresh products.

What do you like most about Spain? The food?


Like 1        Published at 00:44   Comments (2)

Olive Oil Cocktail
26 July 2018

Since the "craft cocktail movement" has been causing a stir, you’re about to notice olive oil finding it’s way into bars, if you haven’t already. The kitchen staple has been used for frying, drizzling, baking, dipping and much more, so why not cocktails? We are used to seeing olives on a stick, but what about in its liquid state, inside your drink?

Extra Virgin olive oil (especially a good quality Arbequina)  can blend very nicely with vodka and gin-based drinks to add a lovely, fruity twist. To take it even further, try mixing infused oils with spirits and take a simple beverage to a whole new level.

Please use an authentic extra virgin olive oil for this. If it comes in a plastic bottle, forget it. Look for the good stuff, that only comes in 500ml dark glass bottles. From that point on it will depend what you are prepared to pay, but expect to from 7-8 euros or more for 500ml. It will last some time as you will not be using much with each drink.

An olive oil cocktail can compliment foods beautifully, think basil and lemon paired with a white pizza, or rosemary and salt to accompany a classic duck recipe or roast.

Though you can easily experiment at home with your olive oil concoctions, restaurants and bars have already caught on to the olive oil cocktail craze.

Bars in New York, Chicago, and Los Angeles are serving up a newcomer called “Fig & Olive” which combined cucumber infused vodka, blood orange olive oil, egg white, simple syrup, celery, lime juice, and blood orange puree.  Sounds good enough to eat.

Another mix is the savoury “Oliveto” made from olive oil, raw egg white, lemon, Licor 43 and Gordon’s Gin. Notice how both drinks contain egg whites, which act as an emulsifier with water and oil. That way the oil doesn’t separate. Here is the recipe for the Oliveto, and it's the world's simplest, most classic cocktail recipe - alcohol, citrus, sugar -  gilded in all the right ways with an emulsion of egg white and olive oil and the result is spectacular. (Marvel bar - Minneapolis) Prep time - 5 min. - Ingredients for 1 serving:

Other ingredients that mix well with EVOO are fruits, sugar, and flavoured bitters.

So then, are you up to the task at home? You’ll need a little muscle to get the completed drink to your glass–– a hearty shake is necessary to blend the cocktail well and bring it to a foamy consistency. To finish, pour the olive oil creation into your barware of choice and sip away. 

Like 1        Published at 12:21   Comments (1)

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