I was served a very different version of Migas today. An Argentine chef, who used to live in Aragon, made it based on what he himself had learned working in the kitchens of an area of Spain that lays claim to being the home of Migas.
Here's a refreshing way of trying snails - a surprisingly popular food in Spain and something I have written about in our articles section.
Why not serve them up with mushrooms? They are really good in Spain.
The chances are that you either like or loathe the idea of eating snails. But if you are in the former camp, then there are many ways to sample some super snails in Spain.
This simple recipe, considered to be a speciality of Catalunya, is just one of them.
Bacon and Squid. Have i truly arrived in food heaven? What a marvellous combination. And here's how. A simple tapa serving that is both filling and tasty. We love Spanish food such as this. So simple to prepare. Such a delight to taste. It is making easy dishes such as this that helps prepare you for making bigger and more complicated meals in the future.
Here is a recipe from a part of Spain where they recognise the art of cooking. Food that van be enjoyed outside, as photographed here in Bilbao, or in the comfort of your own home. Perhaps it is the historical influence of nerby France, but there can be no doubt that Basque chefs know their onions.
There is rarely a middle ground when it comes to eating liver or kidneys. You either like them (I do) or loathe them. The latter group must forgive those of us who do not mind eating Spanish meals containing offal. For those who will try most parts of an animal, at least once, here is a recipe using the more accepted parts of an animal. Liver in Spain comes from the pig, not a lamb. Meanwhile lamb kidneys are often served as a main meal or, as is the case here, as a tapas.
The slower you cook Spanish lamb, the nicer it tastes. Here we use the shank from the pierna (shoulder) of the lamb. Try to use lamb from sheep grown in Aragón or Asturias in the north of Spain. Plan ahead. You can cook this over a period of hours, even overnight if you wish. Just don't forget that you have slammed in the lamb.
