IAN & SPAIN

"The Paquito" is the result of a campaign to promote the consumption of lamb in Spain. It imitates the popular "Pepito", a beef sandwich which can be found in bars all across Spain. There are countless recipes popping up every day with the only requirements being that it must have lamb and obviously bread as the base ingredients.

The INTEROVIC (Interprofessional Agroalimentaria del Ovino y el Caprino) has launched a campaign in different Spanish bars to include the "Paquito" in their menus. This lamb sandwich has spread to hundreds of establishments in Madrid, Valencia and Barcelona and will soon spread to more cities.

The decrease in demand for lamb and goat meat put producers and INTEROVIC on alert, hence they have launched this campaign to encourage its consumption, especially among the younger generation. This program, supported by the European Union, will last for three years.

There are countless recipes on offer as you can see from the link provided below, but I wanted to share one I came across in a bar in Valencia called Gastromantic.

Although not especially Spanish, it is more of a fusion sandwich well worth trying.

If you can't go, to make it at home you will need:

Mollete bread -  a Muffin-type roll
2 Leg of lamb steaks
Mayonnaise
Korean chilli
Red cabbage
Cucumber
Yoghurt sauce
lime juice
Feta cheese

• First, fry or grill the leg of lamb steaks and then shred them with two forks.
• Mix the yoghurt sauce with a splash of lime.
• Cut up the red cabbage in thin slices and the cucumber in thin strips and crumble the feta cheese.
• Mix everything together to make the sandwich filling.
• Mix some mayonnaise with some Korean chilli or sriracha sauce, whatever you can find more easily. Spread the hot mayonnaise on each piece of bread and then fill with the lamb filling.

It is now ready to eat!

For more recipes go to Buscando a Paquito

Enjoy!

As the thermometer flirts with the 40-degree mark, the craving for something refreshing mounts. And nothing epitomises refreshing better than a chilled gazpacho which, without a doubt, reigns supreme in the hot Spanish summer. But the culinary adventure doesn't stop at gazpacho, as Spanish gastronomy offers a rich variety of dishes perfect for the summer months.

Summer in Spain brings more than just scorching heat; it influences the culinary landscape significantly. People often find themselves saying, "It's so hot I'm not even hungry." Yet, this is the time when the hydrating bounty of nature, including juicy fruits and vegetables, finds prominence in daily meals. From cool soups to salads bursting with freshness, Spanish summer foods are a delightful answer to the warm weather. Let's take a look at some Spanish summer classics (recipes can be found via the links or at the bottom of this article):

1. Gazpacho Andaluz
Starting with the undisputed king, the Gazpacho Andaluz is simple yet sublime. Made from ripe tomatoes, green peppers, cucumbers, garlic, onions, bread crumbs, olive oil, and a splash of vinegar, this chilled soup is often garnished with hard-boiled eggs and crispy ham bits.

2. Esqueixada Catalana

The Esqueixada Catalana from Catalonia is a testament to the versatility of cod. This dish features shredded salt cod tossed with tomatoes, onions, and black olives, dressed in olive oil and vinegar—providing a light yet protein-rich meal ideal for hot days.

3. Zorongollo Extremeño
Venturing into Extremadura, the Zorongollo offers a delightful combination of roasted peppers and tomatoes, dressed in their own juices along with olive oil and salt. This salad is a common sight not just in Extremadura, but also in neighbouring regions, often accompanying main courses of meat or fish.

4. Pulpo a la Gallega
From Galicia comes the famed Pulpo a la Gallega, where whole octopuses are boiled to tenderness, seasoned with paprika, and served on a bed of potatoes. A generous drizzle of olive oil completes this dish that's as hearty as it is flavourful.

5. Ajoblanco
Jumping back to Andalusia and Extremadura, Ajoblanco is a surprising blend of raw almonds and garlic, bread, olive oil, and vinegar, creating a cold soup that's traditionally served with grapes or melon—a refreshing blend of flavours and textures.

6. Salmorejo
Thicker and creamier than its cousin gazpacho, Salmorejo is another cold soup from Andalusia that's made from tomatoes, bread, garlic, and significantly more olive oil, offering a richer taste and smoother consistency.

7. Pisto Manchego
The versatility of Pisto Manchego, akin to ratatouille, allows it to be enjoyed either hot or cold. Made primarily from tomatoes, peppers, and courgettes (or sometimes aubergines), it's a staple at the Fiesta del Pimiento in Villanueva de los Infantes.

8. Arroz Negro

The Valencian Arroz Negro, made with squid ink, provides all the flavours of the sea without the heaviness often associated with seafood dishes. Squid, cuttlefish and prawns are common additions, enhancing the marine flavour profile.

9. Chipirones Afogaos
From Asturias, the Chipirones Afogaos are small squids cooked in a sauce typically made from white wine or cider, embodying the simplicity and richness of northern Spanish seafood.

10. Ensalada Aragonesa
In Aragon, the Ensalada Aragonesa is a treasure trove of textures and flavours, featuring potatoes, onion, greens, tomatoes, desalted cod flakes, and boiled eggs, enriched with a variety of beans and olives, making it not only refreshing but also nutritively complete.

11. Papas Aliñas
Papas Aliñas, which is effectively 'Spanish Potato Salad', is a delightful dish originating from the southern region of Spain, Andalusia. Considered a classic Spanish tapas, this easy-to-prepare ensemble boasts Mediterranean flavours that are hard to resist.

12. Ensalada de Bacalao y Naranja

The Ensalada de Bacalao y Naranja from Málaga showcases the delightful pairing of salty cod and sweet, acidic oranges, further enhanced by potatoes, providing a refreshing and hearty dish.

13. Ensalada de Garbanzos
Incorporating legumes into a summer diet is made easy with dishes like the Ensalada de Garbanzos, where chickpeas are mixed with tuna belly, tomatoes, and high-quality olive oil, offering a light yet satisfying meal.

14. Escalivada
This Catalan dish of roasted vegetables such as aubergine, peppers, and onion, dressed in garlic and olive oil, can serve as a delicious starter or a side to meats and fish.

15. Moje Murciano
From Murcia, the Moje Murciano utilises canned tomatoes with tuna, eggs, and black olives, creating a simple yet flavourful dish that can be enjoyed year-round.

16. Pipirrana
A refreshing salad from Jaén and La Mancha region, the Pipirrana is a mix of tomato, green pepper, boiled egg, tuna, and sometimes onion, dressed in garlic and olive oil, perfect as a side or a light main dish.

17. Salpicón
Primarily a seafood salad, Salpicón combines the best of the garden and the sea, showcasing the Mediterranean's bounty in a refreshing and appetising way.

Each dish not only offers relief from the summer heat but also provides a glimpse into the regional diversities of Spain. These recipes, steeped in tradition and bursting with flavours, uphold the heritage and celebrate the seasonal produce of the regions, making Spanish summers truly unforgettable. Whether enjoyed at a local restaurant or prepared at home, these dishes are sure to bring refreshment to any summer day. If you fancy making them at home here are the recipes that weren't linked to other articles:

Recipes:

2. Esqueixada Catalana
Ingredients:

300g salt cod, desalted and shredded
2 large tomatoes, chopped
1 medium onion, thinly sliced
½ cup black olives, sliced
¼ cup extra virgin olive oil
2 tbsp white wine vinegar
Salt and pepper to taste

Instructions:

• In a bowl, combine the desalted cod, tomatoes, onion, and olives.
• Drizzle with olive oil and vinegar, then season with salt and pepper.
• Mix well and refrigerate for an hour before serving to allow flavours to meld.

3. Zorongollo Extremeño
Ingredients:

4 red bell peppers
2 ripe tomatoes
2 cloves garlic, minced
3 tbsp olive oil
Salt to taste

Instructions:

• Roast the peppers until charred, then peel and seed them.
• Slice the roasted peppers and place in a bowl.
• Add chopped tomatoes and minced garlic to the bowl.
• Season with salt and drizzle with olive oil.
• Refrigerate before serving to enhance the flavours.

8. Arroz Negro
Ingredients:

400g paella rice
1 litre fish stock
2 squid, cleaned and cut into pieces
4 garlic cloves, minced
1 onion, chopped
250g ripe tomatoes, grated
Squid ink sachets
Olive oil
Salt to taste
Lemon wedges  and Allioli for serving

Instructions:

• Sauté the garlic and onion in olive oil until softened.
• Add the squid and cook for a few minutes.
• Stir in the rice, coating it well with the cooking mixture.
• Add the grated tomatoes and squid ink, mixing well.
• Pour in the fish stock, season with salt, and cook until the rice is tender and has absorbed the liquid.
• Serve with lemon wedges and Allioli (garlic mayonnaise)

9. Chipirones Afogaos
Ingredients:

500g small squid, cleaned
2 onions, finely sliced
3 cloves garlic, minced
200ml white wine or cider
Olive oil
Salt and pepper to taste
Parsley, chopped (for garnish)

Instructions:

• In a pan, heat olive oil and sauté onions and garlic until tender.
• Add the squid and sauté for a few more minutes.
• Pour in the white wine or cider, reduce the heat, and simmer until the squid is tender and the sauce has thickened.
• Season with salt and pepper.
• Garnish with chopped parsley before serving.

10. Ensalada Aragonesa
Ingredients:

2 potatoes, boiled and cubed
1 onion, finely chopped
Mixed greens (lettuce, rocket, etc.)
2 tomatoes, chopped
100g desalted cod flakes
2 hard-boiled eggs, quartered
Olives and white beans (optional)
Olive oil, vinegar, salt for dressing

Instructions:

• In a large salad bowl, combine the potatoes, onion, mixed greens, tomatoes, cod, and eggs.
• If using, add olives and white beans to the mix.
• Dress with olive oil, vinegar, and salt to taste.
• Toss the salad well and serve chilled.

12. Ensalada de Bacalao y Naranja
Ingredients:

250g salt cod, soaked and flaked
2 oranges, segmented
2 potatoes, boiled and sliced
1 small onion, thinly sliced
Olive oil, salt, and black pepper to dress
Fresh parsley to garnish

Instructions:

• Arrange the potato slices as a base on a serving plate.
• Top with the salt cod flakes, orange segments, and onion slices.
• Drizzle generously with olive oil and season with salt and pepper.
• Garnish with fresh parsley before serving.

13. Ensalada de Garbanzos
Ingredients:

400g canned chickpeas, rinsed and drained
200g tuna belly (or canned tuna in oil), drained
1 tomato, chopped
1 onion, finely chopped
1 green bell pepper, chopped
Olive oil, vinegar, salt, and pepper for dressing

Instructions:

• In a salad bowl, combine all the ingredients.
• Dress with olive oil, vinegar, salt, and pepper to taste.
• Refrigerate for at least an hour before serving to allow flavors to meld.

14. Escalivada
Ingredients:

2 aubergines (eggplants)
2 red bell peppers
2 yellow bell peppers
1 large onion
2 cloves of garlic, finely chopped
Extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Optional: a few sprigs of fresh thyme or rosemary

Instructions:

• Preheat your oven to 200°C (390°F).
• Wash the aubergines, peppers, and onion
• Place the vegetables whole on a baking tray lined with parchment paper. Optionally, add thyme or rosemary for extra flavour.
• Roast in the oven for about 45-60 minutes, or until the vegetables are soft and their skin is charred and blistered, turning them occasionally for even cooking.
• Once done, remove from the oven. Place the aubergines and peppers into a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes, which will make peeling them easier.
• When cool enough to handle, peel off the skins of the aubergines and peppers, and remove the seeds from the peppers.
• Slice the roasted vegetables into long strips and arrange them on a serving plate.
• Slice the roasted onion into rings and scatter them over the top.
• Sprinkle the chopped garlic over the vegetables, then generously drizzle with olive oil.
• Season with salt and freshly ground black pepper.
• Serve at room temperature as a starter or a side dish.

15. Moje Murciano
Ingredients:

800g canned plum tomatoes, drained and chopped
2 cans of tuna in olive oil, drained and flaked
4 hard-boiled eggs, peeled and quartered
1 cup black olives, pitted
Extra virgin olive oil, for dressing
Salt to taste
A pinch of ground black pepper
Optional: fresh parsley, chopped for garnish

Instructions:

• In a mixing bowl, combine the canned tomatoes and tuna.
• Add the black olives to the bowl and mix gently.
• Arrange the tomato, tuna, and olive mixture on a serving platter.
• Evenly distribute the quartered hard-boiled eggs over the tomato mixture.
• Drizzle with a generous amount of extra virgin olive oil and season with salt and pepper.
• If desired, garnish with chopped fresh parsley.
• Serve chilled or at room temperature as a starter or a light meal.

17. Salpicón
Ingredients:

300g cooked mixed seafood (such as prawns, mussels, squid, and crab meat)
1 green bell pepper, diced
1 red bell pepper, diced
1/2 onion, finely chopped
2 ripe tomatoes, diced
2 tablespoons fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
Juice of 1/2 lemon
Salt to taste
Freshly ground black pepper

Instructions:

• In a large bowl, mix together the cooked seafood, diced bell peppers, chopped onion, and diced tomatoes.
• In a separate small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper to create a dressing.
• Pour the dressing over the seafood and vegetable mixture and toss well to coat all the ingredients.
• Garnish with fresh parsley and gently mix.
• Cover and chill in the refrigerator for at least 1 hour to allow the flavours to marry.
• Serve cold as a refreshing starter, light main dish, or tapa.

Serve these dishes as part of a tapas spread, a picnic, or as individual courses in a traditional multi-course meal. Each one is a celebration of the rich and diverse culinary traditions of Spain. Enjoy!

Pulpo a la gallega - Galician style octopus - takes us back many centuries, not because the recipe was the same, but because octopus has been consumed in this autonomous region for longer than we can count.

Octopus was one of the few types of seafood that was transported from the coasts to the interior towns and in fact it was far more appreciated in these towns than near the sea, as those had other products such as lobster, king crab and a great variety of fish.

When America was discovered many products appeared in the Spanish markets, including a fake spice obtained from some crushed red chiles, in Spanish they call it pimentón, in English: paprika.
Not only does paprika give a tempting copperish tinge, but it's also great for preserving food in those time before frozen products and easy land transportation. Now it would be possible to preserve the meat and fish products without problems of rotting, molds or even worse. 

But it wasn't until a few years later that pulpo a la gallega became and actual dish. Some 125 years ago, when muleteers went to cattle fairs, they bought large amounts of octopus and then they'd prepare it with olive oil and paprika. Quite simple.

The name in galician for pulpo a la gallega is "pulpo a feira" (fair style octopus) for a very simple reason. During the cattle fairs the farmers would buy or sell cattle, sell their farm products, etc, and buy groceries such as salt, sugar and other products they didn't have daily access to.

The trip to the town where the fair took place took a long time and most people would stay for lunch or dinner. Those who stayed near the fair venue could eat octopus (as we've mentioned before, it was a very typical dish in fairs).

The "pulpeiras" (specialized in octopus) would cook the animal in copper cauldrons and serve the octopi on wooden plates. It is said that the copper pot gives it an incomparable taste that it's impossible to obtain with any other material.

Today the story is a little different, we don't need paprika to preserve food, but in Galicia, which is still a largely rural region, it's possible to go to cattle fairs and eat pulpo a la gallega and watch the preparation process which has it's own special magic. The good news, it's also possible to prepare it at home. This is what you 'll need to do...

Pulpo a la Gallega | Galician Style Octopus

Ingredients (four portions):
1 octopus of 2 kilos
500 grams of potatoes
Paprika
Spicy paprika
Salt
Olive oil

Preparation:
If it's a fresh octopus first we must soften the octopus, there are two ways to this, you can either beat it with a wooden rolling pin until its texture softens or freeze it for two days and defrost it the day before cooking it in the fridge (put it in a bowl because it will release a lot of liquid)

Dice the onion and add it to a pan with water. When it begins to boil is time to add the octopus. Grab it's head and dip it in the pan three times. After the third time you put it in and take it out add to the pan permanently. Cook for 50 minutes

Once cooked remove the pan from the fire and let it cool for 15 minutes.

Using the same water in which the octopus was cooked, cook the potatoes (previously peeled and diced). While they boil dice the octopus in medium sized slices.

When the potatoes are cooked remove from water and add to a platter. We add the octopus slices on top.

The final touch is adding the olive oil and paprika and abundant coarse salt. 

So, pulpo a la Gallega doesn't present many problems and it always tastes great, however, it is said that all food is better when tasted in its source of origin. Should you ever decide to travel to Northern Spain, ask the locals for the best Galician style octopus in town.

To be absolutely honest,  with the heat in full blast I only feel like eating cold soups and salads, which can quickly get quite monotonous. So, I thought I might share a local "salad" from the Mancha. A salad, which is also enjoyed in Andalucia and no doubt has many variations the further south you go. It is called Pipirrana. Now, I have no idea why but I do know that it was able to keep a man alive for almost 50 years. My father in law lived off it literally every day. In fact, I don't really have memories of him ever eating anything else. It was his staple for as long as I knew him. He passed away many years ago but the tradition carries on in our household from time to time. One thing is for sure, it is a balanced meal.

Ingredients to make Pipirrana 2-3 servings:

Very ripe tomatoes - best plum tomatoes  750 g
Green pepper -  1/2
Boiled eggs - 3 large or 4 medium
Garlic - 1 small clove without the germ/root
Coarse salt -  1/2 teaspoon
Picual or Hojiblanca extra virgin olive oil - 50 ml (if you don't have either, any EVOO will do)
Tuna in olive oil -  1 medium-sized can
White wine Vinegar - 2 tsp - but best add to taste - little by little. I like it quite strong so I tend to add more.

Steps:

1. Peel the tomatoes by scalding them in boiling water (all you need to do is cut a cross into each end of the tomato and then leave them in boiling water for a couple of minutes). Then we cut them into small cubes/chunks taking care to collect all the juice released. This is one of the secrets to a great Pipirrana. So the easiest thing is to actually cut them up in the actual bowl you are going to use for mixing all the ingredients.

2. In a mortar, we put the garlic clove, the coarse salt - you can use fine salt, but in the mortar, the coarse salt helps the blending -, a small handful of the chopped green pepper and the yolks from the 3 or 4 eggs. We grind and mash everything together and then finally add the oil, which we will add little by little until it is emulsified. You can do this in a food processor too if necessary.

3. We add the rest of the chopped pepper and the chopped egg whites to the tomatoes and pour over the dressing. Add the vinegar and slowly blend in to taste. You may want to add more salt at this point if necessary.

4. Add the drained tuna to the bowl and mix well, cover with a plastic wrap and let it rest in the fridge for at least 4 hours before serving. The best thing is to prepare it at lunchtime and let it rest until dinner, or do it overnight.

Naturally, this recipe is open to manipulation so you can add to it whatever tickles your fancy. When you are ready to serve, just get some fresh crusty bread and start eating and soaking up that wonderfully rich dressing.

I warn you, it is extremely refreshing and extremely moreish!

Enjoy!

The asparagus is one of the most emblematic products of Navarra, this fertile land is often referred to as the larder of Spain. On the banks of the Ribera del Ebro, with a warm Mediterranean climate and located in a landscape scattered with hills and small mountain ranges, the Autonomous regions of Navarra, Aragon, and La Rioja can be discovered. This area is where the Asparagus of Navarra is cultivated and protected by its Designation of Origin as with many other Spanish gourmet delights from the north such as the Cecina from Leon.

Asparagus is a very contemporary product despite its ancient origins, as proven by Egyptian paintings dating back to 3,000 years BC that show the first images of this vegetable. However, the first time they were actually mentioned was during the Roman Empire in writings by authors such as Pliny.

According to legend, the first seeds of this refined foodstuff were brought from Baghdad in the baggage of a local citizen who was obliged to leave the city and ended up settling in Cordoba. A man from Tudela, who was travelling in those parts, tasted the delicacy for the first time and asked him to spare a few seeds, sowing them on his return in the capital of the Ribera region and making asparagus one of the leading lights of Navarrese cuisine.

The Asparagus of Navarra is a perennial plant which loses its leaves and trunk during the winter, with a productive life that lasts from six to eight years. It has a very powerful root system composed of main roots which grow horizontally and from which the small secondary roots grow. From a central stump or bulb turions or asparagus grow upwards looking for light.This is the secret: to stop them reaching the light. If the "turions" or stems reach the surface, the frond is formed. On the other hand, if they are harvested before they see daylight, we have white asparagus, if not they would turn green with photosynthesis so the earth is frequently raised to form little hills so that the asparagus never sees daylight until it is ready to eat.

Asparagus is planted during February, placing it at the bottom of a furrow and covering it with sand afterwards. During the spring, the stems grow, and in this period and throughout the summer, the plant accumulates reserves in the roots to be able to sprout the following year. During the winter, the parched frond is cut, and the land is prepared.

In the second year, during March, before the plant begins to sprout again, the ridging is carried out. A ridge is a small pile of earth on the plantation line so that the sprouts reach the surface much later. This provides them with their traditional white colour and makes them much more tender and sweeter

Although the Asparagus from Navarra has traditionally been related to a canned or bottled product, in recent years, strong demand has grown for fresh white asparagus. Fresh white asparagus is available during the harvest-time, which is between April and June. The fresh white asparagus needs to be peeled and normally boiled, a simple process that allows you to enjoy their fuller flavour.

To peel them it is necessary to hold the asparagus by the tender tip and, with a kitchen knife or a vegetable peeler, it must be peeled from top to bottom, being careful not to touch the head, and turning it to homogeneously peel all of it. Lastly, the bottom part of the stalk is cut, and the asparagus is washed in cold water.

To boil them, fill in a deep pan with water and bring it to the boil. As soon as it begins boiling, add three teaspoons of salt and 1 teaspoon of sugar, carefully insert the asparagus piece by piece so as to maintain the temperature. Boil for approximately twenty minutes until they are tender (you should be able to easily spear them with the fork).

Once boiled and drained, it is recommendable to eat them warm, to be able to appreciate their full flavour with a drizzle of extra virgin olive oil. However, this may seem a bit simple for some so at the end of the post I have included three dressing recipes to accompany the asparagus, wonderful recipes for this summer if you fancy a healthy, light and fresh meal which is really simple to make.

Vegetables have, in general, a low-calorie content, but the asparagus is a particularly low-calorie vegetable. It almost has no fats or carbohydrates, and strangely has a strangely high amount of proteins for a vegetable. Its content of dietary fibre is very significant, as is the content of vitamins and minerals.

When mentioning vitamins, one needs to mention the presence of thiamine, riboflavin, niacin, and above all, alfatocoferol. This substance, also known as vitamin E, is one of the natural antioxidants we can find in food. It plays a very important role in the development and maintenance of the central nervous system, peripheral nerves and child and adult muscles. Nowadays, its influence on the cardiovascular risk profile and its inhibiting actions on the growth of leukaemia cells are being investigated. Although we do not have a specific organ to store vitamin E, we have small storage rooms in our liver and in the adipose tissue, with the added advantage that when someone loses weight (loses fat tissue), the amount of vitamin E stored in that tissue remains.

But beside these facts, the asparagus has a very characteristic substance: asparagine, a volatile substance which enhances the diuretic effect of the asparagus, helping with the water retention and hypertension associated with being overweight. It is a food source highly recommendable for:

• People who need to eat low-calorie food, but which is rich in nutrients, as happens with people who are on a slimming diet

• People who suffer from constipation, due to the high content of fibre of asparagus.

• People who suffer from hypertension or water retention.

If they are going to be eaten fresh, they should be boiled with the smallest possible amount of water in order to minimise the loss of vitamins in the water.

The asparagus should not be washed after being peeled, as its water-soluble vitamins can be lost in the water. The stock resulting from the boiling of the asparagus is highly diuretic, which makes its use recommendable for soups, and rice dishes.

So who would have thought that this unusual vegetable would be so good for you and why isn't everyone eating them? Well, we should be and if you find them a bit bland at times here are a few ideas to jazz them up and create a wonderful summery starter or light main meal. Either buy fresh D.O.P Asparagus from Navarra when they are in season, (which at the moment they aren't ) or buy them already cooked in a glass jar or a can, try and find the large thick asparagus (extra grueso) rather than the thin cheaper ones, it makes all the difference. 

RECIPES WITH WHITE ASPARAGUS

1. Asparagus with Pipirrana 

1 large green bell pepper 

1 large spring onion 

1 large salad tomato

1 small cucumber

Extra Virgin Olive Oil 

Sherry Vinegar

1 hard-boiled egg yolk

Salt

Simply finely dice up all the ingredients, put three parts olive oil to one part sherry vinegar and 1/2 part of water into a cup and blend, crush the egg yolk into powder form and then blend into the oil and vinegar, whisk together to form an emulsion, season with salt and pour the vinaigrette over the diced vegetables and leave the Pipirrana to macerate for at least an hour in the fridge. Then simply serve the asparagus cold with the "pipirrana" poured over the top.

TIP: If you want this meal to be slightly more filling add tinned tuna steak to the pipirrana while it is macerating.

2. Asparagus Tropicana

This is similar to the previous Pipirrana but with a  tropical fruity twist to it. You will need:

Slices of smoked salmon

1 mature mango 

1 large spring onion

1/2 red bell pepper

1/2 yellow  bell pepper

1 bunch of fresh chives

Extra Virgin Olive Oil

Sherry Vinegar

Water

Finely dice the mango, the spring onion, the red pepper, the yellow pepper and the chives as in the previous recipe.

Make the vinaigrette as before in a bowl but this time with no egg yolk. Pour the vinaigrette over the diced vegetables and leave for an hour to macerate. Wrap the salmon around the asparagus and place on the plate and then dress the asparagus with the tropical pipirrana.

I’ve been in Spain for quite some time now and there has always been an area of language that has always caused me problems, and that is fish. I have real difficulty sometimes translating the names of fish. The funny thing is my knowledge of fish and seafood before I came to Spain was already pretty limited and when I say limited I mean at most I had eaten Cod, Haddock, Lemon Sole, Trout and Plaice maybe a few others and my seafood was limited to Scampi, Mussels and Prawn, so my fish vocab was not extensive. 

We were never big fish eaters in my family so when I came to Spain it wasn’t really high on the agenda of things to learn. However over the years I have come to love many varieties of seafood and fish, the majority of which I have discovered here in Spain and consequently learnt the Spanish name first, it wasn’t until a relative came to visit and asked what we were eating that I even thought about the English translation and that happened so rarely that the English names never really sunk in and I still get confused to this day with a few. 

Now, I’m not sure if this is something unique to me but just in case other readers are having difficulty with fish and seafood names, I decided to repost a list of the most common varieties which I put together a while back, which you will come across in Spain quite frequently along with their English equivalent, hope you find it useful!  

I could have done with it a long time ago!! 

                         FISH   

                    SEAFOOD

If you have ever felt completely lost at the meat counter in Spain, not knowing which cut is which and what you are actually buying, you are not alone. This is something that has bugged me for some time and I never really got round to working out the equivalents, firstly because some of the cuts are just different to the UK and secondly it was just really confusing. So I decided it was time to figure it out once and for all as I keep watching international cooking videos which keep making references to cut os meat in English and then I have the problem of sourcing them in Spain. 

So, here goes, I have compiled a list of what I think are the most common cuts available in a Spanish supermarket and then a couple of diagrams to locate those less common cuts. Hope it helps! Please comment if you think I have made a mistake!

Common Cuts:

Solomillo:  Fillet mignon – Tenderloin

Lomo Bajo: Sirloin - Striploin

Lomo alto: Prime rib

Chuletón: Rib roast/large end

Chuleta de lomo bajo con solomillo: T-Bone steak

Cadera: Rump

Babilla: Tail of Rump/Thick flank

Contra: Silverside

Redondo: Eye of Round 

Aguja: Chuck

Pez: Chuck tender

Aleta: Bavette

Pecho: Brisket

Carrillada: Cheek

Costillar: Rib

Entraña: Thin Skirt

Falda: Flank

Pescuezo: Neck

Rabo: Oxtail/tail

Morcillo: Shank

Tapa: Topside

Categories by age:

·TERNERA (Heifer calves): male and female calves, younger than 12 months

·AÑOJO (Yearlings): calves between 12 and 24 months of age

·VACUNO MAYOR (Adult bovine): males and females older than 24 months

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
Parsley
1 tsp. Cayenne Pepper 
2 Eggs
Flour
Breadcrumbs

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. 

Enjoy!

Russian salad or also known as Olivier salad outside Spanish borders is one of the legendary recipes of Spain's bars and restaurants. It is a homemade recipe that the Spanish have adapted, and as its name indicates, is of Russian origin, surprise, surprise. 

Many people still believe that Russian salad is actually Spanish although, in reality, the original recipe has its origin in Moscow. The first "Russian" salad was made in 1860 by chef Lucien Olivier, a chef at the famous restaurant "Hermitage" in Moscow.

The exact recipe — particularly that of the dressing — was a zealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French white wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.

At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency. Taking advantage of the opportunity, Ivanov sneaked into Olivier's private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier's famed dressing. Ivanov then left Olivier's employment and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name "metropolitan salad". It was reported by the gourmands of the time, however, that the dressing on the "Metropolitan" salad was of a lower quality than Olivier's, meaning that it was "missing something."

Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularisation. Due to the closure of the Hermitage restaurant in 1905, and the Olivier family's subsequent departure from Russia, the salad could now be referred to as "Olivier." At some point, it reached Spain as well as other countries, but Spain really "adopted" it as its own and it has now become a staple tapas all over the country.

Russian salad is one of those starters that cannot be missing from a Summer lunch. I always enjoy starting my barbecue with homemade gazpacho or salmorejo and some Russian salad with barbecue toasted bread. Although it is served throughout the year, it is still a very summery recipe. It must be said that there are a thousand ways to make a Russian salad, in each household they use different ingredients, but in this recipe, I am going to explain my version and the typical Spanish version. 

The typical Spanish ingredients are boiled potatoes, peas, carrots, tuna, olives and mayonnaise. From here each person can play around with their own ingredients, be it prawns, chicken, ham or whatever. I think that the mayonnaise for this recipe should always be homemade, although you can of course use bottled if you don't know or don't have time to make it - I prefer Hellmann's but that's up to you.

INGREDIENTS:

For the Spanish version:

2-3  Potatoes – medium-sized (400-500g)
2  large boiled eggs
2  large boiled carrots
1/2  White Onion – finely chopped
200g Cooked garden peas
8  large Gherkins – diced
12  Anchovy-stuffed green olives – chopped
200 g Tuna steak in olive oil
Freshly ground black pepper
Extra virgin olive oil
1 tbsp of lemon juice
Salt
  
For the mayonnaise:

1  Egg
250 ml Extra virgin olive oil "suave".
1 tbsp Lemon juice
Salt
 

My version :

I swap out the tuna for shredded roast chicken breast and my olives are not stuffed, just pitted. Everything else stays the same.

Steps to take:

• Make a simple mayonnaise by placing all the ingredients in a tall jug and blend them with the help of a hand blender until you achieve a smooth thick emulsion. It may take a bit of practice.
• Place the potatoes and the carrots in a cooking pot and cover them with water. Bring the water to boil and cook for 25 minutes until the vegetables become well-cooked throughout, but be careful not to overcook them or they will disintegrate when you chop them up and mix them into the salad.
• Boil the eggs - make sure they are hard-boiled.
• Boil the peas - once ready add them to a large salad bowl.
• In the meantime, finely chop the onion, the gherkins and the olives. Crumble the tuna or chop the chicken and place it all in the big salad bowl.
• Once the carrots and the potatoes are cooked and cooled, peel them and diced them. Then add them to the bowl with the rest of the ingredients.
• Season to taste and add a couple of tablespoons of mayonnaise and then more if required. Remember you can always add more but you can never remove the mayonnaise, so don't overdo it straight away. Mix everything thoroughly and place it in the fridge for a few hours so that it really cools down. This salad is much much better when served cold!
• Take the salad out of the fridge at least 10 minutes before serving and serve with breadsticks or crusty toasted bread slices. 

Not long ago, I was fortunate enough to relish in the heartwarming embrace of a family meal in the picturesque region of La Mancha, more precisely in Torrenueva. The menu was a homage to the local cuisine, a medley of traditional dishes among which the Manchego Migas stole the show. With its enchanting blend of simplicity and rich flavour, featuring crispy chorizo, succulent pancetta, and the surprising pop of fresh grapes, it was an experience I will never forget.

Inspired by that memorable meal, I sought out the recipe from my wife's Aunty, a true Manchega, who holds the culinary treasures of their land close to her heart. I'm thrilled to share with you the step-by-step journey of making traditional Manchego Migas, a dish as humble as it is comforting, for those special moments that call for a touch of rustic indulgence. This what you'll need:

Ingredients

• 500g of stale bread, cut into small cubes

• 500g of fresh grapes

• 250ml of water with a pinch of salt

• 200ml of olive oil (120ml for frying and 80ml for sautéing the Migas)

• 3 fresh chorizos

• 5 thick slices of pancetta

• 6 garlic cloves

• 1 dried sweet red pepper (Pimiento Choricero)

The Journey to Perfect Migas

1. Preparation of the Bread: Spread the bread cubes on a large kitchen towel. Sprinkle the saltwater evenly over the bread with a spoon, ensuring each cube gets a light damping. Then, wrap the bread in the cloth like a parcel and let it rest for 1.5 to 2 hours. Periodically turn the parcel to evenly distribute the moisture.

2. Frying the Flavour Base: Using a small frying pan, fry the dried sweet pepper briefly to avoid burning it. Follow with the pancetta (skin removed) and chorizo, both chopped. Aim for a crispy finish, especially on the chorizo. Once done, drain them on a paper towel, but conserve about 15ml of the flavoured oil for later use.

3. Merging Flavours: Grind the Pimiento Choricero to a fine powder using a mortar and pestle. Then, dice the pancetta and chorizo into smaller pieces, setting them aside together with the pepper powder.

4. Creating the Migas: In a large frying pan, combine the saved 15ml of seasoned oil with new olive oil and heat at a moderate temperature. Add the garlic cloves to infuse the oil, then incorporate the moistened bread. Continuously turn the mixture with a spatula, ensuring the bread becomes loose and golden. Near the end, stir in the Pimiento Choricero powder and the chorizo and pancetta pieces, mixing thoroughly until everything is well integrated and warmed through.

Serving The Migas Manchegas

Plate your Migas in small serving pans or dishes, adding the fresh grapes at the moment of serving to introduce a refreshing contrast to the rich flavours. A robust aged red wine from La Mancha makes an impeccable companion to this dish, honouring the land's culinary tradition. 

Making Migas Manchegas is not just about following a recipe; it's an invitation to explore the rustic elegance of Spanish cuisine, to savour the rewards of patience and simplicity. It's a dish that unites family and friends, connecting us to the rich tapestry of tradition and the joy of shared meals. Whether you're rediscovering a cherished culinary heritage or embarking on a new culinary adventure, Migas Manchegas offers a taste of the soul-satisfying simplicity of La Mancha's cuisine. Aproveche!