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IAN & SPAIN

WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

Un Paquito Por favor!
Friday, July 26, 2024 @ 8:16 AM

"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!

 

 



Like 2




11 Comments


Elle57 said:
Friday, July 26, 2024 @ 11:11 AM

The problem with lamb in Spain is that it is so expensive and so scrawny. I used to have it every couple of months in the UK but now only about every six months!


Brian Jackson said:
Friday, July 26, 2024 @ 6:43 PM

I used to eat a lot of lamb when I lived in the UK, leg and neck were the best. Over here it is just too expensive when compared with other meats. I would love to try goat, but I have never seen it for sale anywhere.


Harvey said:
Saturday, July 27, 2024 @ 8:07 AM

While the promotion of the "Paquito" might seem like a celebration of culinary tradition, it overlooks crucial ethical, environmental, health, and social considerations. Instead of perpetuating meat consumption, we should advocate for a shift toward plant-based diets that respect animal rights, enhance human health, and contribute positively to the planet’s future. The message should be clear: we can enjoy delicious, satisfying food without causing harm to animals or the environment—it's time to embrace that shift.


Frankie said:
Saturday, July 27, 2024 @ 10:04 AM

The lambs in Spain are killed when they are tiny. The meat has no taste.


Susan said:
Saturday, July 27, 2024 @ 12:51 PM

Great recipe, Ian. Thank you.

In response to other comments:
1) Frankie - sorry but you obviously haven't found the right sources yet. Some lamb is really delicious!

2) Harvey - I think your comments are totally out of place here. Shame.


crostrad said:
Saturday, July 27, 2024 @ 4:53 PM

Ian, this looks good. I have an idea of trying this with pulled pork as an alternative filling ( it will be cheaper than lamb)

Harvey, sigh...


Harvey said:
Saturday, July 27, 2024 @ 11:19 PM

"Thank you for sharing your perspective, Susan. I appreciate differing opinions, as they can lead to meaningful conversations. My intention is to spark dialogue about important issues surrounding food choices, ethics, and sustainability. If you feel comfortable sharing, I’d love to hear your thoughts on how we might balance culinary traditions with these pressing concerns. Open discussions can help us all grow!"


Harvey said:
Sunday, July 28, 2024 @ 9:58 AM

"Thanks for sharing your thought, crostad."sigh" is not very contrsuctive however, I believe that engaging in open discussions about food choices is vital, and everyone’s perspective adds to the conversation. However, it’s important to acknowledge the ethical and environmental considerations at play. Choosing to consume meat, especially when there are plentiful plant-based alternatives, not only raises questions about animal welfare but also contributes to environmental degradation. We have a responsibility to reflect on the impact of our choices and to advocate for a future where we can enjoy delicious food while also respecting animal lives and protecting our planet. Let’s keep this dialogue constructive as we explore ways to balance culinary traditions with these pressing concerns."


eos_ian said:
Friday, August 2, 2024 @ 1:01 PM

Thanks all for commenting.

As you probably know if you have read more of my posts, I choose to eat meat and will probably eat meat for as long as I can. I have no intention of shifting to plant-based alternatives for meat. I do choose to eat meat from farms that care correctly for their animals and where possible organic. I respect those who choose to be vegetarian or vegan for whatever reason that may be, but I won't be fuelling that discussion on my blog. So please just comment on the content. If you wish to discuss ethics and animal welfare, please write your own posts on that topic and those who wish to participate can do so. This blog is for lovers of Spanish food : Meat, fish, vegetables and fruit - everything!



Costrad- yes this will work with pulled pork as well- actually I think it would be really good!


Susan - I hope you enjoy the recipe!

Thanks!




crostrad said:
Wednesday, August 21, 2024 @ 6:56 PM

Ian, last night I made the paquito with pork loin steaks ( 3 hours in slow cooker with veg. stock easy to shred), greek yoghurt
red cabbage /cucumber/feta cheese/lime juice. Made the mayo with chili paste (grade 3 hot)
Closest I could find for the bread was Burger buns. Suprisingly nice if sloppy handful - lots of leftover so this morning I shredded in some chicken, bit more yoghurt , and had some in a tortila wrap. Next time I will try making it with lamb. Thanks for the inspiration !


eos_ian said:
Thursday, August 22, 2024 @ 4:40 PM

You're welcome Crostrad! Glad you liked it!


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