Pea and ham soup has been a favourite of mine since childhood. So i was pleasantly surprised to find it also popular in certain parts of Spain.
Predictably, Jamon Serrano is used when making this warming soup in Spain and I enjoyed a particularly sumptuous version in Bubion high up in the La Alpujarra mountains. Now the ham can already be salty so do not make the mistake of some Spanish restaurants and add too much salt.
I have written about so much Spanish food, and many recipes which I, personally, enjoy. Meals I have raved about and sung the praises of as loudly as possible.
So now we know that there is a recipe for this classic Andalucian dish going back to the 16th century. This is a Spanish meal that has stood the test of time.
Remember to use fresh broad beans if at all possible and do not, as some bars and restaurants are prone to do, drown the dish in oil. Yes you want some juices to soak up with some nice bread, but the beans should not be swimming and asking for a life raft!
There are some superb Spanish dishes that are so very much better when made freshly in the kitchen, rather than bought in frozen form from a Spanish supermarket. Perhaps never more so than with a real favourite of mine, croquettes. You can make them using cheese, fish, mushrooms or, as is the case here, Serrano ham.
It's one of those Spanish meals you might think is difficult to make. They are not. You can serve them as a tapas or as a main course.
Another dish from the city of Seville in Andalucia. Partridges in a jam based, sweet and sour style sauce. If you are unable or unwilling to use wild birds, then use a free range chicken or baby poussin. Originating from Seville, this meal just begs to be served with oranges.
I have written previously about the trout farmed in southern Spain. Now it is time to savour a dish that traditional hails from Navarra, though it can be found on menus as far south as Andalucia. Trout with Serrano ham, although you could use bacon or parma ham if you prefer.
In Madrid this dish is called Callos a la Madrileña. You have to be tolerant to offal to truly enjoy this dish. In this case, tolerant to tripe. Many a butcher will provide you with the off-cuts of meat to use.
It is time for warming food. A filling soup, perhaps. People are often surprised when i tell them that the best soups I have tasted have been created in Spain. Including some from my own kitchen. Here is one such recipe. Some days my neighbours can talk about lentils for hours. They love lentils. And now, so do I.
Need filling Spanish food and needing it fast? Then look no further than the humble potato. I'd be happy to live off little else than the Spanish spud. Especially the huge ones i can buy from my local fresh produce market. Ideal for when friends are popping around for a drink and a snack. They will not go home hungry. Like this suggested recipe on offer, that is very important in Spain.
