I wouldn't wish you to think that I put alcohol in all my Spanish meals. But there are some that do benefit from a little booze. Not just any booze, you understand. But the fine wines, sherry and spirits that are produced within Spain.
Here is another soup recipe that includes a drop of alcohol. This time fino sherry. The sherry triangle in Spain revolves around places such as Jerez de la Frontera, El Puerto de Santa Maria and Sanlúcar de Barrameda in the province of Cadiz. If you like to taste sherry that is a world away from that which my mother may have consumed each Christmas, then it is this corner of Spain you want to head for. I would never have imagined that I could like sherry but, in Spain, I do.
There is no shortage of pork for sale in Spain, but the quality can vary considerably. The pork associated recipes I am featuring should ideally be made using the best quality pork you can find, whichever country you are cooking in.
Possibly never more important than when cooking ribs. I have experienced ribs with lots of fat and little meat. Or ones with no meat at all. Effectively just bones.
I have written in the articles section of this site about the variety of Spanish food produced from, and grown on, the dry plains of Castilla La Mancha. Two grown in vast quantity are mushrooms and garlic.
So it is appropriate that I offer you a simple recipe for an excellent meal that can be served either in the form of a tapas offering or as a main meal.
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.
So you have bought your cabbage, hopefully a large one, and you need to come up with different meals that will see it taste its best. We've so far given you a nice and simple refreshing recipe that sees cabbage served with chorizo. This next recipe is quite involved and lends itself more to a formal dinner.
Partridge is very popular in Spain and is no stranger to a Spanish kitchen. It is an acquired taste. Try it here with green cabbage, ham, mushrooms and carrots.
Lubina (Sea Bass) is everywhere in Spain. A very popular fish that is so adaptable. You can do almost anything with Sea Bass and not spoil its very distinctive taste. Here's a recipe for enjoying Lubina with mushrooms and then baked in salt.
Mushrooms make for ideal light meals. As we have explored previously, there are many varieties of mushrooms in Spain. But here we simply use the most commonly available mushrooms in Spain. A recipe for setas a la parilla (mushrooms grilled with garlic and parsley).
We've explored previously the sheer variety of mushrooms available in Spain. All shapes, sizes and tastes are catered for when it comes to using mushrooms in Spanish cooking. If at all possible use fresh, wild mushrooms. The packs sold in supermarkets are so often out of date. I've never experienced tastier mushrooms than those enjoyed all over Spain. Here's two such recipes.
