IAN & SPAIN

Although Christmas Eve is probably the most lavish meal of the Christmas holidays in Spain, originally it was Christmas day, much as it is in the UK. It was a day for bringing together the entire family including grandparents, uncles, aunts and cousins and any other family member that you may not have seen throughout the year. Depending on the family, each year it would move house and thus the hosting of this enormous event would be shared amongst the family members. Nowadays, still very much a family event though, Christmas Eve and Christmas day is now normally split between the parents and the in-laws, one day with each.  

Each region of Spain has its own tradition for the Christmas menu, which is determined mainly by local cuisine, for example on the coast seafood or fish is common and inland, meat plays a more important role such as roasted suckling lamb, however nowadays most regions tend to combine both, especially on Christmas Eve. However, Christmas day in the Valencian community is a day for enjoying a rather special typical dish called ‘Puchero de Nadal’ ó ‘Cocido Navideño’.  Effectively it is a stew with giant meatballs but it is enjoyed in two stages. It may seem very simple and rustic but it is a very long meal and takes time to digest. It contains almost everything you could possibly imagine putting in a stew. What makes this stew different from the rest of the stews in Spain is the use of local sausages and local vegetables. The Valencian community is well known for its vegetables and this is well portrayed in the Valencian ‘Puchero’.

As with most traditional recipes, there is nothing written in stone, except using a giant cauldron!  So grab the biggest pot you can find otherwise there is no way all the ingredients will fit in. Remember the stock, the meat and the vegetables can all be frozen afterwards so if you have a lot left over, you will, ration it out in Tupperware and freeze it for another day or use it for another recipe as mentioned later on.

For the stew you will need the following :

½ medium sized Chicken (approx. 1,25kg of meat)
2 large meatballs (recipe as follows)
1 piece of bone marrow
1 piece of knee bone
150 grams of beef 
1 Blanquet sausage 
1 Onion Morcilla sausage 
100 grams of pork fat
300 grams of chickpeas (soaked in water overnight)
Saffron
1 stick of Celery, 1 stick of Cardoon, 1 sweet potato, 1 white turnip, 1 yellow turnip, 1 parsnip, 3 potatoes, 3 carrots, 1 leek, 5 runner beans and ¼ cabbage. (As far as the vegetables go, you can chuck in whatever you have at hand, but this is the standard recipe in Valencia)

So, to make the stew it is as easy as cleaning and peeling the vegetables and placing them all in the pot with the meat and the meatballs, except for the carrots, potatoes, runner beans and the morcilla. These need to be held back for later as they cook more quickly. Cover with water and slowly bring to the boil then reduce the heat to low heat and let it simmer for 90 minutes. Remember to skim off the foam that rises to the top. After 90 minutes pop in the rest of the ingredients that were held back and then simmer for another 90 minutes. To make the meatballs all you will need are the following ingredients:

2 eggs.
150g lean minced beef
150g minced pork.
1 sausage (with skin removed)
200g Breadcrumbs
1 tbsp. Fresh chopped parsley 
50g Pine nuts
1/2 tsp. Cinnamon powder
10ml fresh Lemon juice
Salt and pepper to taste

Stew net for binding
Cabbage leaves for wrapping up the meatballs.   

If you feel like saving some time you can always make the balls the day before. Mix the meat, salt, pepper, parsley, cinnamon, eggs and pine nuts to taste. Pour the breadcrumbs in and knead it all together until it forms a thick mass. Add the lemon juice and knead it all together again. Separate the meat mass into two parts and then roll it into two large balls. Once you have made the balls wrap each ball in cabbage leaves and then place them inside the stewing net and tie them up tight and add to the rest of the meat for the stew.

Once the stew is ready it is customary to first enjoy a bowl of soup from the stock cooked either with rice or noodles. Some may add a piece of the meatball to the soup and others may add a bit of everything and then move on to the rest of the meat and vegetables, the choice is yours. It would also be customary to make 'oven-baked rice' (arroz al horno) the following day with the leftovers. So there you have it, a very hearty meal from the heart of Valencia and ideal for this time of year, it may not look very sophisticated but it tastes incredible! 

    Enjoy!

As with the majority of Spanish cooking, simplicity is king and their success will depend entirely on the quality of the ingredients. This dish - Garlic Prawns - is a classic Spanish tapas which is bursting with flavour. So if you are short of an idea for next gathering this might tickle your fancy.

You will need for this dish, a good quality extra virgin olive oil, as it is the main ingredient and any old olive oil will definitely not give the same result. The best variety for this dish is a Picual or an Hojiblanca as they are high in antioxidants and resist the high temperatures better, they also make a wonderful contrast in flavour with the sweetness of the prawns (about 75ml). Additionally, you will also need 10 large prawns, I suggest medium-sized king prawns (gambones in Spain), as the smaller prawns or shrimps will reduce in size considerably when cooked and not make for a very appetising bite! They must be raw prawns, preferable fresh, but frozen will work too although the end result is noticeable. If you are looking for a special touch make sure they are fresh. The peeled prawns should be left to marinate for a couple of hours in a little white wine (medium dry). Next, you will need 4 cloves of fresh garlic, two whole red dried chillies, salt and paprika and a sliced baguette for dipping.

This will serve two people as a starter.

Start by peeling the 10-15 king prawns and clean them, if you want you can butterfly them, as I did, just slice a little groove along the back of the prawn, this will help you get everything out and make the presentation look so much better. (I was preparing for four people)

Put the langoustine heads to one side, we'll need them later. Cut up the cloves of garlic into slices, do not dice them or crush them and slice up the chillies as well in the same manner, we don’t want the chillies crushed for this dish.

Do not prepare the dish until you are ready to sit down and eat them, this dish must be served immediately and piping hot, sizzling. Any other way is just not the same! So once you are ready, put the olive oil in a small pan or clay-cooking dish, as they use in Spain, along with the prawn heads and two tablespoons of the white wine used for the marinade and start to heat up the oil. As the oil is heating up squeeze down on the heads of the langoustines with a fork so that they release all of their juice and cook them for a couple of minutes on high heat.

Once they are slightly browned remove them from the oil and put in all the garlic and the chillies and then a few seconds later pop in the raw langoustines, as soon as the langoustines are turning pink remove them from the heat, sprinkle some paprika over them, season with a little salt, a little diced parsley and let them sit for 1 minute and then serve immediately while they are still piping hot. Enjoy, they are an absolute delight and don’t forget to dip your bread in the richly flavoured olive oil!

There are times when we just simply lack the time or even the desire to cook and as a result we all too often resort to the so-called fast-food or ready-made meals. A good alternative is to resort to a healthy express recipe that is still homemade but with a few shortcuts. One example is this recipe for "White Beans & king Prawns" that you can have ready in 15 minutes and put a smile on everyone's face.

If you find this recipe useful and would like more express versions of traditional Spanish recipes just let me know in the comments section and I will do my best to share some more!

Ingredients for 4 people:

1  Jar white cooked beans - 400 g
12 Large king prawns (Gambones in a Spanish supermarket - frozen are fine)
2 tablespoons of fried tomato in olive oil - jar 
4 Garlic cloves
1 Medium onion
1 Tablespoon of chopped parsley
500ml fish or seafood stock - I prefer seafood stock - enough to cover all the ingredients and a little more which will evaporate off during the cook. 

Although we can make this recipe by cooking the beans fresh and preparing a homemade fish or seafood fumet, I assure you that this express version has nothing to be ashamed of. Trust me!

• First, start by breaking off the heads and then peel the prawns and clean them. You can butterfly them by cutting a line along the back and also remove the black thread (digestive tract). 
• Pour the stock into a pan add the prawn heads - heat the stock and squash down the prawn heads to release their flavour. Let the stock boil for a few minutes.
• Now we need to prepare the sauce by frying the finely chopped onion, the garlic cloves, also finely chopped, and two tablespoons of fried tomato. Fry together for five minutes. Meanwhile, wash the beans well.
• Now add the prawns to the pan and cook them for about 2 minutes. Add the beans to the saucepan and then add the stock (pass the stock through a sieve first). Salt to taste, add the parsley and then cook it all together for about 3-5 minutes on high heat to reduce the stock a little. If you like it a little spicy, now is the time to add a couple of dried chilis. 

Now all you have to do is serve with a side of crispy bread and a green salad.

When I first arrived in Spain, it wasn’t long before some good friends of mine insisted on taking me to a restaurant on the outskirts of Madrid to enjoy a regional classic; Lechazo de Churra roasted in a clay oven with wood. I have to admit that that meal made an impression on me and has become one of my favourite dishes, the crispiness of the skin and the tender juicy meat was just out of this world. It is such a simple dish and one wonders how it could have so much flavour. Originally used to the typical roast lamb and mint sauce back in the UK, this was a completely different approach and an unforgettable experience. For those who have tried this, know what I am talking about. This nationwide dish which originated in the region of  “Castilla y Leon”, has become a classic especially at Christmas in Spain. Many households around the country will be celebrating the seasonal festivities this year with lamb on the dining room table.

The region of Castilla-Leon was also the place that gave birth to this breed of Sheep. The "Churra" breed of sheep goes as far back as the Celtic invasion of Spain starting around 1000BC when the Celts crossbred their sheep with the local breed. Since then this breed has been the predominant breed in Spain and was also the breed that the Spanish introduced to the Americas. Nowadays it is considered the breed of choice for traditional “Lechazo Asado” (also know as Lechal) or roasted suckling or milk-fed lamb. However, there are certain parameters that need to be addressed to get the perfect result. The main one is the age of the lamb, as it names suggest it must still be a lamb that is being fed only on breast milk which means it must not be older than 6 weeks when slaughtered or weigh more than 12kg. Specialist chefs in the field consider 3 weeks to be the maximum age, that way you achieve the maximum succulence possible and the meat is even richer in proteins, iron, phosphorous, Zinc and Sodium as well as vitamins B2 and B12. This makes for a very healthy meal, particularly low in fat. As this young animal has still very little fat on it special considerations need to be taken when cooking it too, which I will go into very shortly.

The story of roasting lamb in Spain begins centuries ago, during the Reconquista. As Christian kingdoms reclaimed land, sheep farming flourished in regions like Castilla y León. Lamb, readily available and prized for its tenderness, became a symbol of celebration, often gracing tables during religious festivals and special occasions. The traditional method of slow-roasting in a wood-fired oven further enhances this succulence, creating the melt-in-your-mouth texture Lechazo de Churra is renowned for.

Over time, this dish became deeply associated with Christmas. Its seasonal availability, combined with the symbolism of abundance and prosperity embodied by the lamb, made it a perfect fit for the festive season. Furthermore, the communal aspect of sharing this generous meal reflects the importance of family and togetherness during Christmas in Spain.

This dish although it is at its best cooked slowly in a clay oven with wood, it can still be enjoyed at home using a conventional oven, clearly, the taste of wood is not present but we can simulate that rustic country taste with fresh herbs. Alternatively, if you have a wood pellet pizza oven, that will also do the trick! But most importantly you need to buy good quality suckling lamb, any breed will do but if you can find “Churra” that is better. I am going to explain the few easy steps to create a perfect Spanish suckling lamb roast and it is as easy as 1,2,3. You can either buy the meat fresh or frozen, although fresh is always better but is you do buy frozen make sure it is slowly defrosted in the fridge beforehand.

For 4 people you will need the following:

2 front-quarters of Suckling Lamb (my favourite cut - paletilla - shoulder blade)
2 garlic cloves unpeeled
200g of lard or 100ml of Extra Virgin Olive Oil if you want to avoid adding animal fat.
1-2 glasses of water (around 150-200ml)
1 large sprig of fresh Rosemary
1 large sprig of fresh thyme
Rock Salt
4 potatoes for the garnish

Traditionally this dish is cooked in a clay dish however you can obviously use a baking tray but it does taste better in a clay dish, still not sure why though. Simply place the hindquarters skin side down in the baking dish pop in the two garlic cloves and the herb sprigs and roughly spread the lard over the top of the lamb. Add the water to the bottom of the dish (don’t pour it over the meat) and season all over with a sprinkle of rock salt.  As the lamb has very little fat we need the lard, not only to enhance the flavour but also to maintain the stock while roasting, so you can also use olive oil but for the authentic taste I recommend lard. This one of the few times I would actually recommend lard over Olive Oil!  The oven should be pre-heated to 165ºC and then pop it in the oven for 1 hour. After an hour take it out of the oven and turn the lamb over and baste with the juices. Season with a little more rock salt and place it back in the oven for another 45 – 60 minutes depending on the size of the meat. What we want is the skin to go nice and crispy with a golden to brown colour. This roast takes it time; if you rush it by bumping up the heat it will dry out.

We need to make sure that there is always some water in the bottom of the dish, this is to provide constant humidity to the meat and keeps it succulent, so check on it from time to time and if there is no water, add some more. You might be thinking, when do I add the potatoes or can I add the potatoes to the same dish as the meat and cook everything at once? The answer is no. The potatoes will need to be cooked separately. There are two reasons for this, one that the potatoes will give the meat a slightly different taste if cooked in the same oven and two they will steal part of the humidity from the meat meaning the lamb with dry up quicker. So traditionally the potatoes are always cut into thin slices and fry for a few minutes in extra virgin olive oil until they are half cooked. They are then removed and dried on a kitchen towel.

Next, place them in a baking tray on top of some tinfoil or in a different clay dish if you happen to have one. Once the lamb is ready, remove the lamb and quickly pop in the potatoes for about 5 minutes at 200ºC just to crisp them and finish them off. Serve together and there you have it. There are other variations using white wine and vinegar and so on, which are great, but the traditional Lechazo de Castilla-Leon is as simple as that, let the quality of the meat and the oven do the work. An ideal wine would be a Crianza from the Castilla y Leon region such as "Yllera", a fantastic and reasonably priced wine which I highly recommend, but make sure it is at room temperature before drinking it.

There you have it. If you fancy a more Spanish Christmas this year why not give it a go!

Enjoy!

Cardiovascular diseases (CVDs) are a major health concern worldwide, representing the leading cause of death globally. These illnesses encompass a range of conditions affecting the heart and blood vessels, with coronary heart disease, rheumatic heart disease, and cerebrovascular disease being the most prevalent. The New York State Department of Health recently reported that approximately 695,000 Americans die annually from heart disease, accounting for one in five deaths in the country. Globally, the World Health Organization estimates that cardiovascular diseases account for 32 percent of all deaths. While these diseases can be triggered by various factors such as genetics, pollution, and lifestyle habits, there is a growing body of research suggesting that the daily consumption of extra virgin olive oil (EVOO), the highest quality olive oil category, can significantly reduce the risk of developing cardiovascular diseases.

The Evidence Behind Olive Oil’s Impact

A notable large-scale trial conducted in Spain during the 2010s demonstrated that adherence to the Mediterranean diet, which includes the daily consumption of olive oil, significantly reduces cardiovascular events in at-risk patients compared to a generic low-fat diet. This trial, known as the PREDIMED (PREvención con DIeta MEDiterránea) study, was published in the New England Journal of Medicine and has laid the groundwork for further research on the benefits of olive oil worldwide.

Another important study, the Seven Countries Study conducted since the 1950s across the U.S., Finland, Netherlands, Italy, Greece, Yugoslavia, and Japan, confirmed the critical role of olive oil and the Mediterranean diet in reducing cardiovascular diseases. This extensive epidemiological study, which involved 12,000 middle-aged men, revealed that the daily consumption of unsaturated fats, such as olive oil, significantly lowers heart disease risks.

These studies underscore the significant impact of dietary behaviour on cholesterol levels and other conditions related to the development of cardiovascular diseases. As a result, hundreds of scientific publications have explored the unique role of olive oil in human health over recent decades. The beneficial effects of olive oil are attributed mainly to its high content of monounsaturated fats and the polyphenols found in extra virgin olive oil. These components are believed to further enhance the health benefits associated with olive oil consumption.

The Role of Monounsaturated Fatty Acids (MUFAs)

Oleic acid, a monounsaturated fatty acid (MUFA), is a critical component of olive oil and is credited with many of the significant health benefits associated with its consumption. Extra virgin olive oil consists of 60 to 83 percent MUFAs. According to Bruno Tuttolomondo, a professor of internal medicine at the University of Palermo, MUFAs play a crucial role in preventing cardiovascular diseases. This is largely because MUFAs influence cholesterol and LDL levels, reduce LDL oxidation, and affect the composition of atherosclerotic plaques, thereby exerting a cardioprotective effect.

LDL, or low-density lipoprotein, is a type of cholesterol that can accumulate in the bloodstream and form plaques in the arteries, leading to atherosclerosis. The high percentage of MUFAs in extra virgin olive oil helps qualify it as one of the "good fats."

Polyphenols: Critical to CVD Risk Reduction

Polyphenols are a diverse group of substances found in many foods, and extra virgin olive oil contains dozens of these valuable compounds. Polyphenols have high bioavailability, meaning that once consumed, they can reach various parts of the body to exert their effects, which include potent antioxidant and anti-inflammatory properties. One of the most researched polyphenols for cholesterol and cardiovascular disease is oleuropein. Research indicates that oleuropein helps stabilise lipid plaques, reduce LDL oxidation, and modulate the impact of diabetes on vascular and cardiovascular health.

EVOO and Diabetes Prevention

According to the World Health Organization, 422 million people globally have diabetes. Research has shown that extra virgin olive oil and adherence to the Mediterranean diet can significantly reduce the risk of developing diabetes. Diabetes is closely linked to cardiovascular diseases because excessive sugar in the blood can damage the blood vessels that supply the heart, significantly increasing the risk of heart disease.

In prior studies, the impact of extra virgin olive oil on diabetes was often evaluated indirectly through adherence to the Mediterranean diet. However, recent research has provided stronger evidence that extra virgin olive oil and its phenols, such as oleuropein, increase insulin sensitivity and help regulate glycaemic levels. Regular and long-term consumption of extra virgin olive oil has proven effective in reducing the prevalence of diabetes.

Olive Oil: The Healthier, Tastier Fat Choice

One of the unique qualities of extra virgin olive oil is its flavour. In addition to its health benefits, EVOO offers an exquisite taste that enhances the overall sensory experience of food. While other fats, such as polyunsaturated fats like Omega-3 and Omega-6, also benefit human health, none compare to extra virgin olive oil in daily use. For those who follow the Mediterranean diet, extra virgin olive oil is the centrepiece of almost every meal.

Healthy fats from sources like pumpkin seeds, flaxseed oil, and avocado oil also have beneficial profiles, but they do not offer the same organoleptic properties as extra virgin olive oil. For instance, flaxseed oil lacks flavour, making it less appealing, while the polyphenolic content of avocado oil is not as well-studied.

Recommended EVOO Consumption

To reap the health benefits, extra virgin olive oil should be consumed daily. Not all extra virgin olive oils are the same, as the amount and type of phenols vary depending on factors like cultivar, cultivation area, processing methods, and temperature. High-quality extra virgin olive oils should contain no less than 250 to 350 milligrams of polyphenols per kilogram to have a significant effect. Higher levels of polyphenols correspond to greater cardioprotective effects.

While excessive olive oil consumption can lead to increased caloric intake, researchers recommend consuming about 20 grams of extra virgin olive oil daily, roughly equivalent to one to one and a half tablespoons. Some intervention studies have evaluated up to four tablespoons per day for cardiovascular effects. Nevertheless, considering weight regulation and overall caloric intake, a moderate consumption of extra virgin olive oil aligns well with the Mediterranean diet's recommendations.

Understanding the positive effects of extra virgin olive oil on cardiovascular diseases offers promising insights for healthier dietary choices. With substantial evidence supporting its role in reducing the risk of cardiovascular diseases and diabetes, incorporating extra virgin olive oil into one's daily diet is both a delicious and beneficial decision. Whether used in cooking, dressing salads, or as a simple bread dip, extra virgin olive oil stands out as a small miracle that combines health and taste, making it an irresistible component of a heart-healthy lifestyle.

When the weather is really cold, as it is at the moment and half of Spain is under a metre of snow, few things are better than a hot slow-cooked stew to satisfy your appetite. The famous Spanish dishes known as "Platos de Cuchara" are on everyone's mind. Something wholesome to warm the body. Today I bring you another interesting recipe made with typically Spanish ingredients. A beautifully rich and flavoursome braised pork and chorizo stew. If you have never tried it, it is well worth a go! Who doesn't like chorizo? Unless you are vegetarian of course. It is a recipe I love to accompany with mashed potatoes, not particularly Spanish though!

Although this is not a traditional recipe as such, the result couldn't be more Spanish. Although now isn't an ideal time for getting families together around a table, it is a recipe that will work wonders when feeding numbers. I love how the combination of pork shoulder and chorizo is complemented by the tanginess of the black olives and the sweetness from the paprika to create a tastebud bomb of a recipe which will definitely be a hit.

So why not give it a go and try out this delicious braised pork and chorizo stew. Don't forget the secret to a fantastic result is patience and slow cooking. It takes the time it takes, you just can't rush it. For six people you will need the following - if it is too much, you can always freeze the extra.

INGREDIENTS:

225g chorizo fresh cooking sausage  - at most semi-cured 
4 tablespoons Extra virgin olive oil
1 kg of lean Iberian pork shoulder, cut into large 3 cm cubes
180 ml of red wine - Crianza is ideal - Mercadona sell a great Crianza for €2,2 (Torre Oria)
2 medium onions, finely chopped
6 large garlic cloves, finely chopped
2 teaspoons sweet smoked paprika
2 tablespoons tomato puree
400g of ripe chopped, skinned plum tomatoes - you can also use tinned
400ml fresh chicken stock - or ready-made stock from the supermarket if you don't have any.
4 springs of thyme, leaves only
2 tablespoons of fresh oregano, chopped
4 bay leaves
3 tablespoons sherry vinegar
salt & pepper
2 teaspoons of caster sugar
110g pitted black olives

INSTRUCTIONS

1. Heat 2 tablespoons of extra virgin olive oil in a large frying pan.

2. Skin and thickly slice the chorizo, add to the heated frying pan and fry on medium heat for 2-3 minutes until the chorizo is lightly browned.

3. Using a slotted spatula, put the chorizo into a large, casserole pot, I use my old faithful Le Creuset pot. Try to keep as much of the oil as possible in the frying pan.

4. Add another tablespoon oil to the frying pan if necessary and brown the pork in batches before adding to the casserole pot.

5. Pour the wine into the frying pan and let it to come to a simmer, deglazing any of the caramelised meat juices stuck to the bottom of the pot. Cook for a few minutes to burn off the alcohol and then pour into the casserole pot.

6. Lower the heat, add the remaining oil and chopped onions to the frying pan and fry gently for 10 minutes or until soft, adding a little more oil if necessary. Add the chopped garlic to the onions and fry for a further 2-3 minutes.

7. Stir in the paprika and then add the tomato puree, chopped tomatoes, chicken stock and herbs. Cook for a couple of minutes and then pour it all over the chorizo and pork in the casserole pot and mix it up well. Season with salt and pepper.

8. Bring the casserole pan to a quick simmer, turn the heat right down to a minimum and cover. Cook for at least 1 hour, stirring from time to time. 

9. In a small pan, boil the sherry vinegar and caster sugar until it has reduced to about a teaspoon. Then stir it into the casserole with the black pitted olives.

10. Simmer uncovered for 30 minutes, or until the pork is really tender. 

Serve with mashed potatoes or rice or simply eat it on its own with some crusty bread.

Enjoy!

Gazpacho Manchego originates in La Mancha, and it is actually mentioned in the book “Don Quijote de la Mancha” with one of its other names "Galiano". It was the shepherds of La Mancha that created this dish, and in fact, Galiano means "glen". This happens to be one of my wife’s favourites dishes, as it reminds her of her roots. 

Even though it carries the name Manchego, it is eaten in many areas, especially the Spanish regions of Madrid, Alicante and Valencia. There are also similar dishes, which are eaten in other countries, including Gaspacho Oranais which is eaten in the North-West of Algeria. 

This is mainly a game meat stew eaten with unleavened bread which happens to be its most peculiar ingredient. Originally the plate for gazpacho manchego was the unleavened bread itself, which is where the popular saying comes from “de los gazpachos se come hasta la cuchara y el plato".

 Unleavened bread was the first type of bread that humanity ever knew and as such it was consumed for thousands of years; prepared with whole wheat flour, it was cooked on stones over the fire or directly on the embers.

In the past Gazpacho Manchego was left on the bread until the bread was soaked and the consistency resembled a tortilla. There's a variation, which is called gazpacho pastor, from Cuenca, which is not allowed to soak, so it's more like a broth. However today the bread is more commonly incorporated directly into the stew during the cooking process.

Also back in the old days, people would often bake their own unleavened bread to use in this soup, and there can be no doubt that this is the best way to make this dish. However, that can be a lot of work and many Spanish supermarkets sell ready-made versions of the bread. 

It is not exactly the lightest of dishes, so avoid any starters before tackling this wholesome winter meal. Nevertheless, if you are a true food lover, Gazpacho Manchego is a must. I still remember my first plate to this very day and they left an everlasting impression. 

These are the ingredients for 6 people:

1/2 rabbit (make sure the liver is there)
1/2 free-range chicken
1 partridge (if you don't like partridge, substitute with another 1/2 of rabbit and chicken)
1 sliced onion 
1 full garlic head
1 red pepper
1 green pepper 
150g mushrooms
300 g grated tomato (without the skin - tinned will also do)
Olive oil
Saffron
Salt
Peppercorns
3 Bay leafs
Thyme
Approx. 3 litres water
300-500g  2-3 Packets of ‘Torta para gazpacho’ (pictured below)

Cut the partridge, the rabbit and the chicken into pieces or ask your butcher to do it for you.
Add all the meat to a pan with a large dash of extra virgin olive oil and start to fry the meat until it is nicely browned. Now add the tomato, the peppers, the onion, the whole garlic (unpeeled), the bay leaves, a sprig of thyme and about 20 peppercorns and fry for a further 5 minutes. 

Meanwhile, heat up the water and when you have finished frying add the water to the pan until it nicely covers all the meat. If you have any left keep it on hold for later just in case. Let it boil for about 30 minutes. After 15 minutes of boiling add the mushrooms and the saffron and test for salt. If the stock runs too low (below the level of the meat) and it starts to dry up just add some more hot water.

When it has finished boiling, remove from the heat. Take the meat out of the pan along with the garlic and let them cool down so that you don’t burn your fingers. Now take the meat off the bones (best to use fingers) and also peel the garlic (it should just pop out of the skin). 

Once it has all been deboned check the Gazpacho for any other small bones that might have been left in the stock and remove them. Most people just leave the bones in, but it so much nicer not having to worry about them. Return all the meat and garlic to the pan and the stock and add the unleavened bread pieces, one bag at a time, depending on your stock level.

The bread will soak up the stock so be careful, we don’t want it to soak up all the stock. Mix them in well and cook for a further 5 minutes and then let it stand for 5 minutes before serving. They go great with a glass of red wine and some crusty bread. I know it doesn't look very appetising but the flavour is out of this world!

Enjoy!

One of the easiest Spanish recipes and probably the most travelled of them all is the Spanish potato omelette. But when such a simple dish has become an important part of a staple diet it tends to convert into an art form in Spain. There are over 40 million people in Spain and probably 20 million different ways of making a Spanish omelette.

Everyone has there own personal touch that makes it slightly different. This is very similar to a fried egg, simple in essence but believe me a simple fried or poached egg can be a raving success or a disaster. There is a fine line between culinary heaven and mundane foodstuff. Exactly the same thing goes for the Tortilla Española. Having so few ingredients each must be prepared to perfection and the main trick lies in the timing.

Eggs are eggs and potatoes are potatoes pretty much anywhere in the world so finding decent ingredients won’t be a problem here. I have eaten hundreds of Spanish omelettes and I imagine most that are reading my blog have done so too. I’ve eaten really thick ones, really thin ones, ones loaded with potato, ones with hardly any potato, but the vast majority are really dry and overcooked meaning it’s almost compulsory to add a bit of mayonnaise so your mouth doesn’t dry up! But every now and again you come across a tortilla that takes you by surprise and you say WOW! What is it that is different about this omelette? For me it’s a “tortilla” that isn’t too thick or too thin, is nicely browned but isn’t dry in the middle giving it moisture and thus there is no need to add anything else. I also prefer it with onion as it gives it that extra edge of flavour, a sweeter touch.

Maintaining that moisture is quite complicated as eggs are so easily overcooked and when you take it off the pan it keeps cooking on the inside so really it’s a question of practice makes perfect as the eggs are never the same size and nor are the potatoes so giving exact cooking times is a bit pointless. However I am going to share some guidelines that I learnt from a “Master Tortilla Maker”, as I call her, but she is more commonly known and Maribel! Our good friend’s mother, who is now 77 going on 27 with a heart of gold and a love for life, has been making omelettes every week for as long as she can remember, well over 60 years, so I would say she is an expert on the subject. Not a week goes by without making one and Maribel is a Spanish food encyclopaedia and still spends most of her life in the kitchen working, although fortunately for her she really enjoys it. 

Recently we paid her a visit and lo and behold she was making a tortilla...again, so I thought “perfect!” this is the opportunity to share her secrets with you all and take a few photos to help in the process. I’m not bad at it myself but she makes it look so effortless, the way she finely chips the potatoes directly into the oiled pan without even looking with a small knife and at a speed akin to nimble young women. No chopping board, no potato peeler, nothing, just a small sharp knife and a pair of hands, chipping away at a rate of knots and before you have realised it she had three chipped and in the frying pan only to be followed by an onion which was also chopped up in a blink of an eye. I had to tell old Maribel to slow down otherwise I’d miss out on interesting photos! But she said, “You speed up, you’re the young one!” so that put me in my place and I quickly managed to grab some photos to share with you. Maribel said “It’s just an omelette what’s all the fuss about? But Maribel’s omelette isn’t just any omelette.  So what is Maribel’s secret? Well, it’s quite simple, so I will run you through the steps.  

For a normal Spanish omelette, you’ll need three medium-sized potatoes, one large onion, 4 large free-range eggs, salt and some good extra virgin olive oil. This will serve 4 adults as part of a main meal or 8 as a light tapas. If you want to make it bigger and thicker just multiply the ingredients accordingly.

If you don’t think you're as nimble as Maribel then you should chop up the potato and the onion before heating the pan, because if you are too slow the first potato chips will cook faster than the last ones. So to be on the safe side you need to chip the potatoes before. I don’t mean cut them into slices or chip shapes but cut away at the potato with a knife as if you were carving a wooden sculpture and cutting off large uneven chips of wood. The pieces of potato shouldn’t really be much bigger than a 50p coin and no thicker than say two 50p coins if you get what I mean…we don’t want them very thick not too thin but it doesn’t matter if some parts are thicker than others and that every chip is different, this helps them to hold together better and the omelette has less chance of breaking up and it is also easier to cook all the potato uniformly. Chopping them unevenly also means some parts of the potato chips brown slightly giving the tortilla more flavour. There is nothing worse than having cooked and undercooked potato together in an omelette so be careful not to cut really thick pieces of potato. Cut the onion into quarters and then slice it up but not too finely. Some people fry the potatoes and the onions separately but here we are going to do it together. If you do them separately make sure the onions go really soft and don't burn.

At this point, we are going to need two deep frying pans, one to cook the potatoes and then one to make the omelette. We aren’t going to use the same pan. We need a wider frying pan to evenly cook the potatoes and onion and then a smaller frying pan to get the thickness for the omelette.

Pour some extra virgin olive oil into the pan being careful not to pour too much, we are not deep frying the potatoes so just cover the pan all over leaving about 1 mm of oil across the pan and put it on medium heat, let the oil heat up and then reduce to a low heat straight away. At this point, we need to add the potato and the onion and season with salt. Cook the onions and the potato on a low heat for about 20 minutes until they are well cooked, remember we are not frying them so we don’t want to brown them too much or make them go crispy, towards the end they will slightly brown in parts and that is fine but if they brown too quickly your heat is too high and if they go crispy you have too much oil in the pan too. If they absorb all the olive oil and it looks like they are drying up don’t be afraid to add a little more olive oil while cooking.

Once they are cooked you need to beat the four eggs together. Maribel has a great little trick but takes a little practice; she beats her eggs on a plate and not in a bowl helping to air the egg mixture making it lighter and spongier. Another trick is to beat the egg whites first and then the yolks. Once beaten the eggs should have air bubbles all over the surface of the egg mix, season with salt and put to one side. Wait for the potatoes to cool down a bit and pour a little olive oil in the smaller non-stick frying pan and add the potatoes. 

Next, we add the beaten eggs, let them sit for about 10 minutes so the egg mixture has well and truly settled amongst the potato and filled every nook and cranny, shake the frying pan to help evenly spread out the potatoes. Now you can put the frying pan on low heat and start cooking the omelette.

Once the eggs have set grab a plate which is larger than the diameter of the pan and place on top of the frying pan to turn the omelette over, slide the omelette back into the pan and continue cooking for a couple of minutes. Turn the omelette over again cook for another 30-40 seconds then turn it over again until both sides are slightly browned but not too much. Remove from the pan and place on a serving plate. It is now ready to eat. There are millions of ideas as to what the perfect tortilla is but for me it is one that is nicely cooked on the outside but still moist and slightly liquid in the centre, so it is not cooked all the way through, this timing takes practice but when you get the balance right it is a real delight. What would otherwise be a heavy dry omelette becomes a fantastic culinary masterpiece that needs nothing added except for a slice of thick crusty bread, to clean the plate!  Enjoy!

In the vibrant heart of Valencia, a centuries-old ritual takes place daily that blends tradition, community, and a hearty appetite. This cherished custom is known as "the Almuerzo," or "esmorzaret" in the Valencian language. Although the term translates directly to "lunch," this mid-morning break is distinctly different from conventional lunch traditions. Instead, it represents a special moment when the city collectively pauses, gathers, and indulges in a culinary experience that is as comforting as the Spanish sun.

For Valencians who rise early, the hours leading up to the typical 2 or 3 pm lunch can feel endless. Breakfast often consists of a mere café con leche and a tostada, making the wait until lunch rather lengthy. Enter the Almuerzo—a culinary bridge that fills the gap between the early morning and the leisurely afternoon.

This tradition originated as sustenance for the working class and manual labourers but has since transcended its humble beginnings to become a beloved practice for residents from all walks of life. Typically enjoyed between 9 and 11:30 AM, the Almuerzo offers the perfect opportunity for friends, colleagues, and anyone in need of a hearty mid-morning break to come together. It's an affair that's usually quite affordable, costing between 5-8 euros, and offers a taste of local life far removed from usual tourist haunts.

The ritual begins with a simple yet charming spread. Shared bowls of peanuts, olives, and pickles are placed on the table, setting the stage for the star of the Almuerzo—the bocadillo, or sandwich. These are no ordinary sandwiches; they showcase Valencia's rich culinary diversity.

There are classic options such as sepia (cuttlefish) and calamar (squid), as well as the "blanco y negro" (a sausage and morcilla black pudding combo). You might also find "chivito," a local take on a BLT featuring pork, bacon, fried egg, cheese, tomato, lettuce, and mayonnaise, or the ever-popular tortilla de patata (Spanish omelette). Each participating establishment usually has its own unique specialties, making every Almuerzo experience slightly different yet equally delightful. Accompanying this treat is the standard beverage—a cold beer. In Valencia, it's never too early for a cerveza.

To conclude the meal, the traditional Valencian cremaet takes centre stage. This sweetened, layered drink typically features enflamed brandy, mixed with espresso, cinnamon, orange peel, and a few coffee beans. It serves as the local variant of the espresso martini, delivering a warm, spirited end to the meal and a jolt of energy to help you power through the rest of your day.

For a hearty sandwich, a cold beer, and a cremaet or espresso, the cost typically ranges from 5-8 euros- a small price for an immersive dive into local culture.

Embracing the Almuerzo means more than just enjoying a meal; it means participating in a living tradition that captures the very essence of Valencian culture. Whether you are a local or a visitor, the experience offers an enchanting foray into the soul of Valencia. To find the best places to 'Almorzar' just ask the locals - everyone knows at least one great place!

The allure of the Almuerzo lies in its simplicity and the sense of community it fosters. It remains a tradition where the lines between residents and visitors blur, allowing everyone to partake in a slice of Valencian life. From the humble peanuts and olives that start the feast to the final sip of coffee, the Almuerzo is a delightful reminder of the rich cultural heritage and unpretentious enjoyment that define Valencia.

What is the Cacau D'Or?

The Cacau D'Or is an annual competition that awards the best almuerzos in the Valencian Community. The competition is judged by a panel of experts who consider factors such as the quality of the ingredients, the presentation of the food, and the overall dining experience. The Cacau D'Or is a prestigious award that is highly coveted by restaurants in the Valencian Community. Here are the winners from the past 5 years - they will probably be a good place to start!

1. Bajoqueta Bar: The Bajoqueta Bar is a Valencian institution that has been serving up delicious almuerzos for over 30 years. Their bocadillos are made with fresh, local ingredients and are some of the best in the city.
2. Bar El Kiosko: Located in the Turia Gardens, El Kiosko is a popular spot for both locals and tourists. It's a great place to enjoy a relaxed almuerzo surrounded by greenery. Their variety of bocadillos and refreshing drinks make it a perfect mid-morning stop.  
3. Ca Rakel (2023): This bar in Poblats Marítims has been awarded a special prize for its famous “Almussafes” sandwich.
4. Casa Montaña: Casa Montaña, situated in the historic El Cabanyal neighbourhood, is not just a great spot for almuerzo but also a renowned wine bar. Their menu features traditional Valencian dishes and a variety of fresh tapas that are perfect for a mid-morning feast.  
5. Bar Ricardo: Located in the heart of Valencia, Bar Ricardo is a local favourite known for its generous portions and friendly atmosphere. Their bocadillos (sandwiches) are legendary, especially the “blanco y negro” filled with morcilla and longaniza. 

If you are looking a little further afield or outside the centre, take a look at this MAP of the best places to Almorzar in the Valencian Community created by the Blog Almuerzos Populares! 

In a world of fast food and hurried meals, the Almuerzo stands as a testament to the value of slowing down, savouring the moment, and breaking bread with those around you. It is a ritual that encourages taking a pause in the middle of a bustling day to connect, share stories, and appreciate the flavours that make Valencian cuisine truly unique.

Enjoy!

Now Autumn is around the corner, Spain's forests are giving birth to wild mushrooms or Níscalos as they are called here, and they are popping up all over the country.

Any pine forest around the country should have Níscalos, but at least two intense rainfalls within a maximum period of 40 days are necessary to bring them to the surface and get them growing. The wild mushrooms need around 21 days to grow to a reasonable size so you will need to keep an eye on the weather.

Mushrooms will normally pop up in open sunny areas if they have received abundant rainfall, but if they haven’t they will be more likely to appear in the shaded damp areas of the forests. However, I strongly recommend if you go out one day to collect these wild mushrooms, you do it with someone who understands what is what and which ones are still edible and which ones aren’t as there are poisonous Níscalos too which are similar in shape and colour. I also recommend you check for local restrictions, as there are regional bylaws sometimes which limit the amount, and when, you are allowed to collect mushrooms.

Mushroom picking can be dangerous if you do not know what you are doing. I for one have been fortunate enough to go Níscalo  (called Rebollónes here in Valencia) picking in Valencia, Castellon and the Sierra of Madrid accompanied by experimented “mushroom hunters” as they humorously referred to themselves as “Cazadores de Setas”! There is a skill in identifying where these mushrooms hide, as they are not always visible to the eye at first and it is necessary to separate the loose pine needles and grass on the forest floor to discover them and then dig them out. If you have the chance to go I highly recommend it as it is a great day out to get some fresh air and at the end of the day you will have a wonderfully tasty reward.

The grill or the BBQ are the perfect pieces of equipment for cooking mushrooms. Because mushrooms contain a high percentage of water they remain moist under high, direct heat. As they lose moisture the flavour of the mushroom (and anything you've put on them) is intensified. Purists will tell you that you shouldn’t wash your mushrooms in water. Mushrooms should be gently brushed off any remaining dirt or debris, washing should be a last resort as it will affect the final flavour. If you do wash them make sure you dry them straight away with a kitchen towel and wash them quickly. A small paintbrush or even a toothbrush is ideal for cleaning them, but admittedly it can be time-consuming.

No matter where I have picked Níscalos I have pretty much always ended up eating them the same way. Grilled on the barbecue with a dressing made from fresh parsley, garlic and extra virgin olive oil. This is very easy, dice up a few garlic cloves making sure you remove the heart (root) of the garlic and then chop up some fresh parsley. Next. mix them in a bowl with extra virgin olive oil, a fruity Picual is ideal. Blend it all together to make the dressing. You can also blend this in a blender if you don’t want any bits but I prefer it slightly more rustic. Place the mushrooms on the barbecue upside down and with a teaspoon just pour the dressing over the mushrooms, season with a little salt and cook until they are ready. There is no need to turn them over. Once ready just eat them and they are divine!

Another variant is to bake and grill them. Place all the mushrooms upside down on the baking tray sprinkle chopped parsley and chopped garlic over the mushrooms and then sprinkle breadcrumbs over the top of each mushroom. Finally drizzle some extra virgin olive oil over the top, season with a little salt and put them in a pre-heated oven (top and bottom) at around 200ºC for about 20-30 min (depending on the size of the mushrooms) until the breadcrumbs have gone golden and the mushrooms are cooked. Remove them and squeeze a little fresh lemon juice over the mushrooms and serve.  

If you can’t find them in the wild they will soon be available in the shops so there is no excuse for not trying this wonderful seasonal appetiser. Whichever way you prepare them I am sure you will get hooked on them.

Enjoy!