I am looking at the foods brought to Spain by the Moors. I shall be writing about that subject in general soon.
But first things first.
In my continuing mission to eat as healthily as possible in the run up to Christmas, I am turning to smashing spinach and wonderful walnuts.
But this recipe also includes other signature ingredients from the Moors who once ruled Spain. Saffron, garlic and fried bread.
Spinach is good for you. Your name doesn't have to be Popeye for you to gain strength from Spinach. It is a source of folic acid.
If you see fresh Spinach when shopping at a Spanish market, be sure to buy plenty of it. Don't forget it shrinks in size greatly when cooking it.
Spinach lends itself to being added to many a Spanish recipe but is also a meal in itself. Especially when being served along with pine nuts and sultanas, as is the case with this recipe from Catalunya.
We're going back to the roots of Bacalao (Stockfish) with this recipe. This is a meal that has always been permitted for consumption during lent, as it contains no meat. It became a regular Spanish dish in the days when the ruling Catholic monarchs imposed a fast for the 40 days of Lent. So, at a time when many people survived on water alone; to be allowed to eat a few stockfish dishes provided much needed sustenance. This recipe is a favourite in Extremadura.
Appearances can be deceptive. Salt cod doesn't look all that appealing when you see it strung up at a Spanish market. It is the proverbial acquired taste. Spanish love their salt cod and they know how to get the best from it.
This recipe takes some planning and preparing but it's worth it.
Making your own meatballs is sure to provide you with more filling tapas for your friends and visitors. This way, you can control the ingredients and how spicy they are. It's not difficult. Pork and Spinach make for fine meatballs.
Popeye loved Spinach. It's the only thing i have in common with him. And Spinach has never tasted nicer than when bought in Spain. It is so much more full of flavour than Spinach i have eaten elsewhere. Spinach can get lost in the cooking process. You begin with lots of Spinach but cannot always savour the benefit once the meal is finished.
Here's a great idea for a quick and hearty soup-style dish with a distinctly Spanish feel.
Ingredients
1 Large Spanish onion
6-8 Pre-soaked sun dried tomatoes
250g Chorizo (regular or spicy to taste)
2 Cloves garlic
500g White Spanish beans (judion or cannellini)
1 Large bag baby spinach
1.5 Litres light stock (chicken or vegetable)
100 ml Fino (dry) sherry
Olive oil
Sweet pimenton
