In northern Europe you may associate oranges only with summer. But in Spain they are used in cooking almost all year long. And there are so many meals in which you can exploit the benefits of citrus fruits, especially oranges, limes and lemons.
The hot temperatures have arrived in southern Spain. I dined outside yesterday, with a cast of what seemed like a thousand Spaniards, and refreshing food was much in demand. The huge starter portion of an orange salad was a delight. The oranges came from the Lecrín Valley, south of Granada. They were so juicy and refreshing I soon cooled down. It was a very light and fresh salad. A simple recipe you can make at home, just so long as you use some of the best Spanish oranges.
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.
No kitchen in Spain is complete without Saffron (Azafrán). Likewise, you should always have some fresh oranges to hand. They taste great in Spain and deliver wonderful sauces. The addition of Saffron, even in relatively small quantities, can make a crucial difference to any Spanish meal. For me it is the 'icing on the cake.' And if you are in Valencia, where this recipe hails from, then Oranges will be easy to come by. Oranges and Saffron combine ideally for a lovely sauce.
