Cantabria

Cantabria is a mountainous region. It's a green and pleasant land and the food on offer locally is every bit as beautiful.

Inland, farmers bake their own bread and cheese. While on the coastline anchovies and lobster are landed daily and are very popular with the locals. I've known visitng lobster aficionados to say that the lobster they have eaten in Santander is the very best of all. Santander is much more than a port. It has won a reputation as the centre of fine dining for those wanting to sample the best of Spanish food. 

So on the coast go for the likes of Baked sardines, Anchovies in vinegar, Mussels with olives or Salmon with Santander style rice (Arroz Santanderino). Inland sample the mountain cuisine. Dishes such as Cantanbrian stew (Cocido Montañes) or Venison Stew (Ciervo a la Montañesa).

For afters, go for the local favourite, Flan al Caramelo (caramel custard). Cantabria is delightful on the eye and very pleasing on the stomach.

Cooking in Cantabria

Santander
Milking It!

I didn’t visit Cantabria in order to milk cows, but that’s what happened.

The idea of staying on a traditional farm in a region where dairy farming is massive, seemed liked a good way to get to know the locals and learn more about the food of this unique part of Spain.

But, really, they didn’t actually want me to get up in the dark and milk cows for my tea, did they? Pull the udder one!

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Sardines and Anchovies

Sardines
Fat, fresh and fishy

What’s the difference between a sardine and anchovy?

No, it’s not a joke. There is no punch line.

Sardines take their name from the Italian island of Sardinia. The Romans thought very highly of the fish. The Greeks, meanwhile, looked upon the sardine less favourably. They linked them with the goddess of the dead, Hecate. Only lower class Greeks ate sardines.

For centuries the sardine was considered to be the food of the poor.

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Rick Stein - Baking in Spain

Baking bread in Spain

During his recent extensive tour of Spain, the restaurateur and chef Rick Stein witnessed how much the Spanish value their local bakeries.

Rick has spent his life enjoying the bread of Spain and spoke enthusiastically about it in his four part television series for the BBC, that is now available on DVD.

Rick Stein loves his Spanish bread.That became clear as he ate it all over the country.

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Swordfish Steak with Garlic Sauce

Those Who Live By the Sword!

 

I have been served super swordfish in Spain. I have also been served swordfish that has been spoiled through being cooked too long. At its best, it is a joy to taste. So, why not cut out the middle man and cook it yourself? Do not be overwhelmed by the idea. You can do it. Keep it simple, as in the case of this grilled swordfish and garlic recipe.

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Fried Anchovies with Garlic

Boquerones Fritos con Ajo
Anchovy Heaven

Anchovies (boquerones) divide opinion. Some like them. Many loathe them. I come from the converted camp. The more often i eat them, the more my tastebuds get to like them. Cantabria is rightly proud of anchovies. They can be used in so many diferent ways. They are very versatile and can be served as tapas, or in a main meal. 

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Sea Bass with Mushrooms

Sea Bass
See Bass and Eat It

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.

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Gilt Head Bream in a Salt Crust

Dorada a la Sal
Eat Bream

Dorada (sea bream) is one of the most popular fish to be served in restaurants throughout Spain. Sea Bream, or gilt head bream to give it its proper name, is known as that because of the golden stripe between its eyes. It's another fish that can be baked in a crust of sea salt, or be baked with potatoes.

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Duck with Peaches

Duck with Peaches
Look Out for Duck

For many years duck was only for the wealthy of Spain. That is no longer the case. Many a Spanish home is experimenting with duck and it is seen as a nice change from chicken. Here is a recipe ensuring that the image of duck as a meat only to be served with an orange sauce, is consigned to history.

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