IAN & SPAIN

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!

When it comes to Sunday lunches, there’s a particular kind of magic that surrounds dishes we prepare with a loving touch, reminiscent of cosy family gatherings. Among such meals, rice with pork ribs (Arroz con Costillas) holds a special place in my family. This recipe offers simplicity entwined with sensational flavours, standing out as an unequivocal delight that doesn't hurt your wallet. Today, we explore how this unassuming dish can become the highlight of your Sunday table, bringing joy with every bite.

Rice with pork ribs might remind some of the traditional noodle dishes, but its appeal lies in the rich, comforting taste it brings to the table with minimal ingredients. The secret to its success? Quality pork ribs, perfectly cooked rice, and a robust meat broth lend depth to this delectable feast. However, the magic doesn't stop there. I will share a tip to ensure the ribs turn out succulent and the rice, perfectly cooked.

This dish is versatile; you can 'beef it up' by adding vegetables or more meat according to your preferences. Imagine the delightful crunch of green asparagus, flat beans or the added richness of fresh sausage or chicken thighs mingling with the tender pork and rice. However, even with its basic ingredients, this recipe promises a meal that will have guests asking for seconds.

Basic Ingredients

To serve four, you'll need:

• 800g of pork ribs

• ½ a red pepper, finely diced (brunoise)

• ½ a green pepper, finely diced

• 1 onion, finely diced

• 2 cloves of garlic, finely diced

• 1 teaspoon of sweet Pimentón de la Vera (paprika)

• 360 grams of bomba rice

• 720 ml of meat broth

• 1 twig of fresh thyme

• Salt to taste

• Extra virgin olive oil

• Ground black pepper

The journey to an unforgettable meal begins with prepping your ingredients, starting with finely chopping your vegetables and seasoning the pork ribs. The dance of flavours commences in a cazuela (or any heavy-based pan you have) where you'll sear the pork ribs in a splash of olive oil until beautifully golden brown all over. This is key for the flavour. 

Once seared, set aside the ribs and introduce all vegetables into the same pan, allowing them to soften slowly over low heat for around 20 minutes. After this, stir in the Pimentón de la Vera, releasing its smoky aroma into the mix.

Returning the ribs to the pan, add room temperature water and bring to a boil until the liquid evaporates, creating the perfect base for the rice. Add in the meat broth and thyme, cooking the rice on medium heat. The grains should be al dente in about 15-16 minutes, but always taste to make sure. Finally, cover the pan with a clean towel and let the rice rest and fluff up for a few moments before serving.

Rice with pork ribs is more than just cooking; it’s creating and sharing moments of joy. Such a meal reminds us of the power of simple ingredients coming together to create something extremely satisfying.

Remember, cooking is an art steered by passion, but also one that delights in improvisation. Feel free to tweak the recipe to your taste, experimenting with different vegetables or meats. After all, the best meals are not just those that fill the stomach but those that carry the essence of home and happiness.

In the spirit of Sundays well spent, may this rice with pork ribs become a recurring joy in your home too.

Buen Provecho!

Embark on a culinary journey to the heart of Spain with this sumptuous Carrillada en Salsa - beef cheeks in sauce, a celebration of flavours guaranteed to impress at any gathering. This dish, steeped in tradition, is a sensory marvel renowned for its rich aroma and deep flavours. Although beef cheeks aren't a cut you might find every day at your local butcher, a little planning and a request can ensure you have this succulent meat ready for your culinary exploration.

Known for their transformation into a tender, melt-in-your-mouth delight upon slow cooking, beef cheeks are a fabulous option for a family meal that's out of the ordinary. Carrillada, or cheeks, is a cut that requires slow cooking, transforming it into a tender, decadent dish. This recipe employs beef cheek for its marbling, rendering the meat exceptionally succulent. However, pork cheeks can also be used with a slightly shorter cooking time, for those desiring an equally flavourful alternative.

Ingredients for 4 people:

• For the Carrillada:

  • 2-3 Beef cheeks - approximately 1,2kg, cleaned of any membranes

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 50g (approx. ½ cup) all-purpose flour, for dusting

  • 30ml (2 tablespoons) olive oil

• For the Sauce:

  • 2 onions, coarsely chopped

  • 3 cloves garlic, quartered

  • 1 carrot, peeled and sliced into thick rounds

  • 1 green bell pepper, cut into strips

  • 3-4 sprigs of thyme

  • 1 ripe tomato, grated

  • 300ml  red wine

  • 1 litre beef broth

• For the Fried Potatoes:

  • 500g  potatoes, peeled and cubed

  • Extra Virgin Olive oil, for frying

  • Salt, to taste

Instructions:

1. Prepare the Beef Cheeks:

   • Season the beef cheeks with salt and pepper on both sides.

   • Dust them lightly in flour.

   • In a large pot, heat the olive oil over medium heat and brown the beef cheeks on both sides. Remove and set aside.

2. Make the Vegetable Sofrito:

   • In the same pot, add the onions, garlic, carrot, green pepper, and thyme. Cook over low heat until they start to soften and take on some colour.

   • Stir in the grated tomato and cook for another 10 minutes to reduce the tomato's water content.

3. Cook the Beef Cheeks:

   • Return the browned beef cheeks to the pot.

   • Pour in the red wine, increasing the heat to reduce the alcohol for about 5 minutes.

   • Add the beef broth, cover, and simmer over medium-low heat for 1 hour and 30 minutes, or until very tender.

4. Prepare the Sauce:

   • Once the cheeks are tender, remove them from the pot.

   • Blend the sauce until smooth, then strain for a silkier texture. Return both the sauce and cheeks to the pot, simmering for an additional 5 minutes to allow the flavours to combine.

5. Fry the Potatoes:

   • While the cheeks are simmering, fry the potatoes. Heat a generous amount of olive oil in a deep pan.

   • First, cook the potatoes over medium heat until soft inside. Remove them and then increase the heat in order to get a golden and crispy coating. Return the chips to the oil and crisp them up.

   • Season with salt immediately after removing them from the oil.

6. Serve:

   • Serve the tender carrillada alongside the golden fried potatoes, ensuring plenty of that rich, savoury sauce to drench or dip the potatoes in.

This Carrillada en Salsa offers a taste of traditional Spanish cuisine, perfect for those special occasions or a heartwarming family dinner. It's a dish that celebrates the simplicity of ingredients and the love of slow cooking, promising a succulent feast that leaves a lasting impression.

Pair this dish with a glass of robust red wine for an authentic Spanish dining experience that transports you straight to the vibrant heart of Spain, one bite at a time.

For those who read my blog regularly, will know that I don't often post fish recipes, seafood is quite common, but fish? Let's say it's not one of my favourite foods. That said, it doesn't mean I don't know how to cook fish...something I had to get to grips with because my wife happens to love fish, so now and again I will eat it or just cook it!

If you were following my blog, in the past you will have read my recipe for "Pollo a la Sal"- Chicken in Salt - well that recipe really originated from this one and as I happened to cook it again recently, I thought I might share it with you.

Cooking sea bass, or any other fish as it happens, in salt produces a rock-hard shell around the fish thus keeping in heat and flavour. It is an extremely old cooking technique believed to have originated from the Dead Sea region and then it extended throughout the Mediterranean. Fishermen would lay the fish on a large stone and cover it with rock salt then they would light a fire beneath the stone, the rising heat would get trapped in the salt 'oven' so to speak and cook the fish evenly. Fortunately, no rocks are needed for this recipe! The technique, although old, is extremely effective and there are many reasons to keep using it and experimenting with different foods.

Despite what you might think, covering the fish with salt does not make the food salty. Being rock salt and bound with egg, it never penetrates the food and simply acts as a made-to-measure oven wall. Because the hard salt shell prevents any moisture from escaping during the cooking process it keeps the meat moist and tender.

The fish effectively cooks in its own juices whilst inside the shell, it does not require any fat or oil. The result is a really healthy fish meal - low in calories and high in nutrients. The egg binder makes the salt wall practically airtight keeping in all the flavour, be it from the meat or fish itself or the added herbs and seasoning - Nothing escapes

Ingredients for two people:

800 g Seabass – gutted BUT with the scales left on (if you can't find one big one, get two small ones and lay them side by side)
1.5 kg of Coarse sea salt
2 Egg whites
1 tbsp Ground Fennel

Steps:

1. Preheat your oven to 200ºC.
2. In a big bowl, use your hands and mix the salt, the fennel and the egg whites.
3. Get an oven tray big enough to place the sea bass on. Lay down a 1 cm-thick layer of salt, covering the entire bottom of the tray or an area more than big enough to sit the seabass on. Remember to avoid scaling the fish as the scales protect the fish from the heat.
4. Place the sea bass on top and cover it completely with salt except for the tail, which should remain uncovered. This is a little trick to test if the fish is cooked properly. Make sure you pat the salt down until it becomes firm and compact, then mark a line following the silhouette of the fish without penetrating the salt completely. This will help when you break it open after cooking. #See photos above#
5. Bake in the oven for 18 minutes at 200ºC. Avoid opening the oven during this time.
6. Remove from the oven. Pull the fishtail and if it comes away easily the fish is ready, if it is doesn't, it needs a little longer.
7. Use a sharp knife and cut along the line previously marked out before cooking and take off the salt cap in one piece if possible.
8. Remove the fish skin with care and use a couple of spoons to fillet the fish. Then remove the bones, in one piece, and finally remove the second fillet. It is important not to remove the fish whole from the salt as it will just fall to pieces.
9. Drizzle with some parsley oil and serve warm together with some salad or grilled vegetables.

Enjoy!

At Easter, Spain comes alive with an array of vibrant traditions, including the culinary delights unique to this time of year. The rich tapestry of Spanish cuisine is on full display during Semana Santa, with each region showcasing its own special dishes that are steeped in history and tradition. From hearty soups to delectable sweets, Easter in Spain is a feast for the senses. Let's embark on a gastronomic tour of some typical dishes enjoyed across the different communities of Spain during this festive period.

Sopa de ajo, Castilla y León

Our culinary journey begins in Castilla y León, where the aroma of Sopa de ajo fills the air during Semana Santa. Also known as sopa castellana, this hearty soup is a popular choice, especially after the gruelling processions of Viernes Santo. Made with garlic, paprika, eggs, olive oil, and bread instead of noodles, this dish has its roots in frugality, using leftover bread from previous days. Sopa de ajo is a comforting and flavourful dish that warms both the body and soul.

Patatas viudas, La Rioja

Travelling to La Rioja, we encounter another Easter staple, the Patatas viudas. The name, which translates to "widow potatoes," pays homage to the absence of meat in this traditional dish. Made with potatoes, peppers, onions, garlic, paprika, olive oil, salt, and bay leaves, this simple yet delicious recipe captures the essence of La Rioja's culinary heritage.

Garbanzos con espinacas, Seville

A trip to Seville during Semana Santa would be incomplete without tasting Garbanzos con espinacas. A popular alternative to the traditional 'potaje', this dish features chickpeas and spinach, creating a flavoursome and hearty meal. Garbanzos con espinacas showcases the culinary diversity of Seville and is a must-try for those exploring the region's gastronomic traditions.

Bacalao al pil pil, Basque Country

In the Basque Country, Easter is synonymous with Bacalao al pil pil, a dish that exemplifies the region's love for cod. Made with cod, garlic, olive oil, and a touch of spice from chillies or cayenne pepper, Bacalao al pil pil is a delicacy that tantalises the taste buds. The luscious sauce created from the gelatin released by the fish during cooking adds a richness and depth of flavour to this iconic Basque dish.

Pa torrat, Alicante

Journeying to the province of Alicante, we discover Pa torrat, a traditional dish that has been enjoyed by locals for centuries. Consisting of bread drizzled with olive oil, garlic, and cod, Pa torrat has its origins in the 19th century when it became a popular choice for the faithful looking to refuel during Viernes Santo. Pa torrat continues to be a cherished dish during Easter, often complemented with other ingredients to suit individual tastes.

Hornazo, Zamora

In Zamora, particularly in Salamanca, Hornazo takes centre stage as a savoury treat enjoyed during the post-Easter festivities known as Lunes de Aguas. This empanada-style dish is filled with a medley of ingredients such as chorizo, pork loin, bacon, and boiled eggs, creating a symphony of flavours that delight the palate. Hornazo is a gastronomic tradition that celebrates the end of Lent and the return to indulging in meat once again.

Tortillas de camarón, Cádiz

Heading south to Cádiz, we encounter Tortillas de camarón, a popular choice of appetiser during Semana Santa. These crispy prawn fritters are a delightful accompaniment to the festivities, crafted from prawns, chickpea flour, onions, parsley, and a hint of spice. Tortillas de camarón showcase the culinary ingenuity of Cádiz and are a true testament to the region's seafood heritage.

Monas de pascua, Mediterranean region

As Easter approaches, the allure of sweet treats takes centre stage across Spain. Monas de pascua, a traditional Easter pastry, is a beloved delicacy in various regions such as Murcia, Valencia, Catalonia, and Castilla-La Mancha. This round bread-like pastry with a central egg, whether boiled or chocolate, symbolises new beginnings and abundance, making it a cherished Easter tradition for families and communities.

Pestiños, Andalusia

Delving into the world of sweet delights, we discover Pestiños, a Moorish-inspired treat that captivates the taste buds of those in Andalusia. These square-shaped pastries are crafted from flour, lard, white wine, aniseed, and citrus zest, offering a perfect balance of textures and flavours. Pestiños are often drizzled with sugar or honey, adding a touch of sweetness to this iconic Easter indulgence.

Leche frita, Palencia

Hailing from Palencia in the north of Spain, Leche frita is a popular dessert beloved for its creamy texture and comforting aroma. This delectable sweet is made from milk, flour, and sugar, cooked until thickened to create a velvety custard. It is often served with a sprinkling of cinnamon, sugar, chocolate, coconut, lemon zest, or caramel, adding a delightful twist to this classic Easter treat.

Torrijas and Buñuelos

No Easter feast in Spain would be complete without the presence of Torrijas and Buñuelos, two ubiquitous desserts that have stood the test of time. Torrijas, made from bread soaked in milk, cinnamon, egg, and sugar, offer a decadent and indulgent treat. Meanwhile, Buñuelos, a staple in Madrid, are delectable fritters that boast a light and airy texture, perfect for satisfying sweet cravings during the Easter celebrations.

Semana Santa in Spain is not only a time of reflection and spirituality but also a time to indulge in the country's diverse culinary landscape. From savoury delights to sweet temptations, the traditional dishes of Easter in Spain offer a glimpse into the rich tapestry of flavours that define the nation's gastronomy. So, as you immerse yourself in the Easter festivities, remember to savour these unique and time-honoured dishes that exemplify the essence of Spanish culinary heritage

When the weather is really cold, as it happens to be at the moment in England, few things are better than a hot slow-cooked stew to satisfy your appetite. 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!

Spain, known for its vibrant culture, beautiful architecture, and rich history, is also home to a culinary treasure trove that's deserving of as much recognition and adulation - Spanish cuisine. At the heart of this gastronomic feast, is the delicious, tantalizing, and ever so unique 'Arroz Negro' or Black Rice.

This dish, despite its slightly ominous name, is a party of flavours and textures. It is a canvas on which the cook paints with luminous sepia ink, a rich seafood broth and a medley of fragrant spices. In short, this is a recipe that encapsulates the zest and charm of Spanish coastal gastronomy.

Arroz Negro, or black rice, hails from the beautiful seaside territories of Valencia. Predominantly a rice- and seafood-based dish, black rice earns its moniker not from the hue of the rice, but from the use of squid or cuttlefish ink, which lends the dish its characteristic dark colour. This delightful gastronomic marvel is primarily found along the coastal regions of Spain, but has quickly found itself adorning plates and pleasing palates globally.

Ingredients

To embark on this recipe to create Arroz Negro, the following ingredients are needed:

• 300g of Bomba rice.

• 200g of cleaned baby squid and 150g of peeled king prawns

• 1 litre of fish or shellfish stock/fumet - I prefer shellfish (You can buy ready-made or make it fresh)

• 2 sachets of squid ink

• 1 large onion, finely chopped

• 3 cloves of garlic, minced

• 2 large ripe tomatoes, peeled and chopped   

• 1 red bell pepper, finely chopped

• Spanish olive oil

• Salt and pepper to taste

This recipe serves approximately 4 people.

A Friendly Note:

While squid ink is a key ingredient in this recipe and imparts a truly unique flavour, it can be difficult to find in local markets outside Spain. You could explore online options or speciality stores for availability. However, in Spain, you will find it in the frozen fish section of most supermarkets, at least in Valencia.

Step by Step Instructions

Heat a wide, flat-bottomed pan, ideally a paella pan, and add some Spanish extra virgin olive oil. Once heated, add the finely chopped onion and red bell pepper, and sauté until they soften.

Next, stir in the minced garlic and cook until everything is beautifully golden and aromatic. Add the chopped tomatoes, and continue to cook until the tomatoes are softened. Once the tomatoes have reduced, add some water and reduce once again. Repeat this three times.

Meanwhile, in a separate pan, heat the shellfish stock until it's simmering. You will need this warmed later.

Returning to your sauteé, it's now time to add your cleaned squid. Cook it for a few minutes until it changes colour. Next, stir in the squid ink, ensuring that it's mixed in thoroughly with the rest of the ingredients. The pan will now showcase a symphony of dark hues.

Now, add the rice to the pan, and stir well to distribute the squid ink evenly. Pour over your simmering shellfish stock, and season with salt and pepper. Simmer, uncovered, on high heat for 5 minutes then reduce to lower heat for a further 13 minutes until the rice is cooked and all the stock has evaporated, but it should still retain a bite - almost al dente.

During the last 8 minutes or so add the raw prawns to the paella - make sure you still have some stock above the surface of the rice. 

Let the dish rest for 5 to 10 minutes before serving, this allows all the flavours to meld together and for the rice to finish cooking through. It does take a bit of practice so if it doesn't work out the first time, keep trying! Try to use Arroz Bomba, it will be more forgiving on the cooking times!

This hearty dish, although distinct and layered with complex flavours, is fairly simple to create. It encapsulates the beauty of Spanish cooking – the use of straightforward yet flavourful ingredients to create something memorable.

Whether you're a seasoned chef or a home cook, there is always a joy that comes with the unveiling of a dish like Arroz Negro. Cooking, after all, is not just about feeding our bodies, but also wowing our senses. 

Arroz Nego is served with Allioli - garlic mayonnaise - click here to learn how to make it.

Pair it with a glass of white Spanish Albariño white wine for a truly ethereal gastronomic exploration!

Enjoy your culinary journey, and remember — the beauty of cooking lies as much in the process as it does in the final dish!

¡Buen Provecho!"

Asturias is a breathtaking part of Spain and is mainly known for its impressive landscapes of stunning natural beauty. The high mountains roll down to meet the sea and form a dramatic coastline. However, Asturias is also well known for its vast orchards and its centenary expertise in making some of the world’s best cider. One of the main ingredients in this recipe. The cider from Asturias is natural, bubble-free, cloudy and above all dry. It is an apple cider that goes magnificently well with the local fresh "non-cured" smoked chorizo (at most semi-cured) to bring this Spanish masterpiece to life, a treat for anyone's palate. 

Chorizo a la Sidra, is a simple yet delectable delicacy that has won over palates both locally and across the globe. The dish's charm lies in its simplicity: chorizo sausage cooked in cider, combining the meaty, spicy flavours of the sausage with the sweet, tangy essence of cider. It's a perfect example of how a handful of quality ingredients can create a dish far greater than the sum of its parts. Whether you're in Spain or on the opposite side of the world, this recipe will help you bring a taste of Asturias into your home using ingredients that are locally sourced wherever possible.

Ingredients

• Chorizo: In Spain, fresh chorizo is widely available, seasoned with garlic and pimentón (Spanish paprika) which gives it its characteristic flavour and colour. Ideally, use Asturian Chorizo which offers the best texture and flavour for this dish (readily available in Mercadona and Consum). For those outside of Spain, look for a fresh Spanish-style chorizo at speciality stores, or choose a fresh, spicy sausage available in your local market as a substitute.

• Cider: Asturian cider, known as 'sidra', is traditionally used in this dish. It's a still, natural cider that's less sweet and more acidic than most commercial ciders available internationally. Outside of Spain, seek out a dry, natural cider to come closest to the traditional taste. Avoid overly sweet or flavoured ciders as they can alter the authentic flavour of the dish.

• Bay Leaf: A common herb used in various cuisines that adds depth to the cider broth.

• Garlic: two smashed garlic cloves - don't chop them. Just smash them with the side of a knife.

Instructions

1. Gather Your Ingredients: Purchase fresh chorizo and natural Asturian cider from your local market. A couple of bay leaves are also necessary to round off the flavours with the garlic.

2. Prepare the Chorizo: Prick the chorizo sausages with a fork. This allows the cider to penetrate the sausage and mix with its fats and spices. Don't chop it up!

3. Cook the Chorizo: In a large saucepan or earthenware dish, add the chorizos and enough cider to cover them. Add the bay leaves and the garlic. Simmer over low heat for 20 to 30 minutes, turning the sausages occasionally to ensure they cook evenly.

4. Making the sauce: Once the chorizos are cooked, remove them and place to one side.  Then reduce the liquid in the saucepan until you are left with a thin sauce, but be careful not to reduce it too much or you will just be left with the fat released from the chorizo.

5. Serve Warm: Once the chorizo is cooked through and the cider broth has reduced, creating a flavourful sauce, it's time to serve. Slice the chorizo into bite-sized pieces, place in an earthenware dish and pour over the sauce. Accompany with plenty of crusty bread to soak up the delicious cider sauce.

Here is a video that shows the steps perfectly :

Serving Suggestions

Chorizo a la Sidra is traditionally enjoyed as a "tapas" dish, served in small portions that are perfect for sharing. It pairs wonderfully with a glass of crisp, cool cider, echoing the flavours used in cooking. A side of Spanish tortilla or a simple salad can round out the meal for those seeking a fuller dining experience.

Chorizo a la Sidra is a testament to the power of simple Spanish cooking, demonstrating that quality ingredients, treated with respect, can create a dish that transcends borders.

Whether you're cooking in Spain with the luxury of local Asturian ingredients or adapting the dish to suit your local market abroad, the essence of this Asturian favourite can be captured and savoured. So, gather your ingredients and give it a go!

While there are a number of ways to fry an egg, from sunny-side-up to over-easy, one method, in particular, is in my opinion, the very best way to go about it.

It’s the way it's done in Spain, and it’s something you should try immediately if you haven't already!

Spanish fried eggs - huevos fritos, are as decadent as fried eggs come. It’s an egg fried very quickly in very, very hot olive oil. Instead of using just a little bit of olive oil or just a non-stick pan, they’re fried in a very generous amount of olive oil (extra virgin please) — and they’re basted in the oil while they cook. The result is a fried egg with a seriously crispy yet delicate white that crunches, with lacy edges and a perfectly just-set yolk that practically melts in your mouth. Perfection. It turns egg frying into an art form.

To prepare this Spanish delight, pour about 1/4-inch (deep) of olive oil into a small, but deep frying pan. Heat it over medium-high heat until it’s extremely hot about 185ºC use a thermometer if you can. Crack 1 egg into a small saucer or small bowl. When the oil is hot, carefully slip the egg in and reduce the heat to medium. Then spoon some of the oil over the egg as it cooks, either with a spoon or a slotted spoon. This will help to speed up the cooking of the egg white on the upper side without having to wait and overcook the yolk as a result. Remove the egg with a slotted spoon after no more than 1 1/2 minutes (when the white puffs up and becomes crispy and golden-brown around the edges, and when the yolk is still wobbly).  Be very careful that the slotted spoon doesn't stick to the egg and ruin everything! To avoid this soak the spoon in the hot oil before adding the egg this will even out the temperature between the spoon and the egg. When ready, serve immediately,  sprinkle with a bit of salt and freshly ground black pepper to taste. And of course, always serve with a side of bread. It is unthinkable to serve eggs without bread in Spain. It just simply isn’t done.

Here is a video I found that demonstrates it very well!

Enjoy!

Spain's rich culinary landscape has been attracting food enthusiasts from around the globe for generations. Among the variety of traditional dishes that grace the Spanish table, Lentejas con Chorizo, a delightful combination of lentils and chorizo sausage, reigns supreme. It is undoubtedly one of the easiest 'platos de cuchara' you can make. 

This dish, with its humble origins and bold flavour, is a testament to the Spanish approach to cooking: simple quality ingredients, resulting in dishes that are greater than the sum of their parts. If you’ve never cooked Spanish food before, Lentejas con Chorizo is a great place to start. All ingredients are readily available in most supermarkets in the UK and of course, in Spain, there are no issues. If you can't find the brown Pardina Spanish lentils, you can also use small green lentils.

The Origins of Lentajas Con Chorizo

The hearty meal of Lentajas con Chorizo finds its core origins in Spanish rural cuisine. As with many traditional dishes worldwide, it began as a way for peasants to prepare something nutritious and tasty with the few ingredients they had at their disposal.

Lentils were an integral part of the Spanish diet due to their high nutritional value and long shelf life. Similarly, chorizo, a Spanish sausage known for its rich, smoky flavour and striking red colour from the local smoked paprika or 'pimentón', was a staple food item in many Spanish households. Over generations, these simple, accessible ingredients were married together to create the hearty, flavourful dish that we enjoy today. 

Gathering the Ingredients

Before you get started, it's essential to gather all the necessary ingredients. Here is what you'll need:

• 2 cups of lentils (soaked overnight) 

• 1 large brown onion, diced

• 2 cloves garlic, minced

• 200g chorizo, sliced into 1/4 inch pieces

• 100g pancetta diced

• 1 bell pepper, diced

• 2 carrots, diced

• 1 large tomato, diced

• 2 potatoes, diced

• 4 cups chicken stock 

• 2 bay leaves

• 1 tsp smoked Spanish paprika

• Salt and pepper to taste

• EV Olive oil for sautéing

Add a glass of red Spanish wine and crusty bread on the side for serving, and you have a veritable feast awaiting you.

Cooking Step-by-Step

Step 1: Prepare Your Ingredients

Begin by preparing your ingredients. Make sure all your vegetables are diced, the garlic minced, and the chorizo sliced. Easy access to pre-prepped ingredients makes the cooking process smoother.

Step 2: Begin Sautéing

In a large pot, heat up some olive oil over medium heat. Once heated, toss in your diced onion and minced garlic. Stir often until they become fragrant and the onion turns translucent.

Step 3: Add the Chorizo and the pancetta

Add the pancetta first and fry for a minute or so until cooked. Next, it's time for the highlight of the dish - the chorizo. Add your sliced sausages to the pot, cooking them briefly until they start releasing their flavorful oils.

Step 4: The Vegetable Medley

Then, introduce the bell pepper, carrots, tomatoes, and potatoes to your sauté. Continue to cook these for about 5 minutes, stirring occasionally.

Step 5: Lentils and Spices

Now, add the star of the show - the lentils. Also, add the bay leaves, paprika, and chicken stock or water. Stir until everything is well mixed.

Step 6: Let It Simmer

Lower the heat, cover your pot, and let it simmer for about 40-45 minutes, or until the lentils and potatoes are cooked to your preferred tenderness. Remember to stir occasionally, and add more stock or water if needed.

Step 7: Season and Serve

Finally, season your dish with salt and pepper to taste. Remove the bay leaves, ladle your Lentajas con Chorizo into bowls, and serve hot with your Spanish wine and crusty bread.

With these step-by-step instructions, you can bring the taste and tradition of Spain into your kitchen. Whether you're a seasoned cook looking to expand your repertoire or a beginner eager to delve into Spanish cuisine, Lentajas con Chorizo is a simple fool-proof dish for anyone to master.

Enjoy!