Recipes: Eight Provincial Specialities
Award Winning Food writer Janet Mendel, author of several books about Spanish cooking, provides a taste of Andalucía. In this instalment, she introduces you to paella and beyond.
Soak the bread in water until softened, squeeze it out and put in a blender or processor with the almonds and garlic. Blend to a smooth paste, adding a little water if necessary. With the motor… More →
Clean the partridges and tie them with string so they keep their shape. In a cazuela or deep flameproof casserole, brown them slowly in the oil, then remove. Add the onion, garlic, carrot, bay,… More →
In a frying pan heat the oil and add the chopped ham, onion and garlic. Sauté a few minutes, then add the tomatoes. Continue cooking on a medium heat until tomatoes are very reduced, about 15… More →
Place the lamb in a stew pot with the ham bone, tomato, onion, pepper, garlic, parsley, mint, bay leaves, salt and pepper and wine. Add enough water to just cover the meat. Bring to a boil, then… More →
Cut the asparagus into 4-5 centimeter lengths. Cook them in boiling salted for 8 minutes and drain, reserving the liquid. Heat the oil in an earthenware cazuela. Fry the garlic and slices of bread… More →
A thick cream which is served in individual ramekins as a starter, to be eaten with a spoon. It also makes a good party dip, accompanied by bread sticks and vegetable dippers. To turn it into… More →
Hurta a la Gaditana - Sea Bream, Cádiz Style. Hurta is the red-banded sea bream, typical of the Cádiz coasts, but any large sea bream (such as gilthead or red bream) could be used instead.