The spring cabbage on offer in the region of Murcia was also a delight. So fresh, so light and so ready for the kitchen.
True, they are better when just in season and the tops are young, sweet and tender. At other times you could use broccoli instead.
You can eat this as a meal in its own right or, alternatively, along with some nice white fish or chicken.
Of all the scrambled egg dishes that the Spanish love, I think the most original is when they serve it with fresh asparagus. This is a joy. I'm writing elsewhere on this site about asparagus itself. Some people can find it dull, but it doesn't have to be that way. And most certainly not when served with this very traditional Revuelto. I'm told that, in Spain at least, making perfect scrambled egg is an art form in itself. It can't be that difficult. Can it?
Paprika gets used in many a recipe of mine. It is the spice of my life.
The Spanish may not like their food too spicy but, for me, it cannot come spicy enough.
Here is a simple recipe for spicy prawns using some lovely large prawns.
Should my spice rack ever be even close to empty, I would panic. A Spanish chef recently admired my collection of spices, and then proceeded to use many of my spices liberally in a meal i was meant to be cooking for him. I wept as i saw the jars of cayenne pepper and paprika emptying fast. I have restocked now and here are two recipes using my favourite spices.
Aragón is an often overlooked part of Spain. Odd for a place that is so steeped in history and has such a fine tradition of gastronomy. Possibly the best dishes to come out of Aragón involve Lamb. Here is a recipe for a lamb hotpot using paprika for spice.
Here is a delightful, simple recipe combining some of the finest ingredients to be found in Spain. Chorizo sausage - you want the chorizo sold in links, which is ideal for frying. Along with some lovely chestnuts.
One of the easiest uses of pork in Spain is to cook pinchos de cerdo. Skewers of meat that are so easy to cook under a grill on in a griddle pan. Often served at fiestas, this is one of my favourite uses of the pork that is everywhere in Spain. How spicy you make them is up to you. Paprika is the ingredient that will dictate that fact. I like them spicy so here is a recipe that will make your mouth tingle.
