spanish food & drink

BOVINGTON / SPANISH FOOD AND DRINK

Spanish food & drink

My first encounters with Spanish food were less than satisfactory. This was

partly my fault for visiting places like Torremolinos, Benidorm and Arenal in the

first place, partly the fault of the average British holidaymaker who mistrusted food

produced anywhere south of the English Channel and partly the fault of the hotel

chefs who, in order to appease the insular Brits, attempted to cook English-style food

but were not very good at it.

Like most British holidaymakers who spent their two-week holiday in Spain in

the 60's and 70's, I saved some of my hard-earned cash in order to spend it on a

package holiday that included full board. After a few hours on the beach, I would

make my way back to the hotel for a less than adequate lunch. Some days, I would

obtain a packed lunch in lieu of the midday meal but this was mostly uninspiring -

some unidentifiable meat or processed cheese sandwiched between slices of dry

bread accompanied by a hard unripe peach. Even breakfast was abysmal - a couple of

hard rolls with a modicum of butter and very sweet jam. In short, we Brits did not

visit Spain, in those days, for its cuisine!

Today, some British holidaymakers are more adventurous and part of their

holiday experience is sampling the local food whether they are in Barcelona, Bilbao

or Bangkok. If, like me, you love Spain you will not be disappointed with the food. It

is not all paella or calamares and chips, though I have to admit a fondness for both.

There is tremendous variety and plenty of opportunities to enjoy a gastronomic

experience.

However, do not expect eating customs to be the same as in the UK. The

Spanish do things differently to us Brits! Their hours are different - they take a nap in

BOVINGTON / SPANISH FOOD AND DRINK 2

the afternoon, often dine in a restaurant after midnight and eat breakfast mid-

morning. I have been patiently waiting in a queue in a bank or the doctor's surgery

and the receptionist has suddenly left, leaving a notice - "gone to breakfast - back in

20 minutes"! Usually, the 20 minutes turns out to be half-an-hour.

There are many places to eat, from bars to gourmet restaurants. Living in

Andalucía as I do, I am invariably offered a tapa whenever I buy a beer or a glass of

wine and I have noticed that this excellent practice has spread to other regions. In

most places a menú del día is offered which is usually tremendous value and

typically offering a choice of first and second courses plus salad, bread, a drink and

pudding for around 9€ - about £8! Restaurants also offer platos combinados - the

Spanish equivalent of meat and two veg, as well as raciones which is a plate of one

particular food. It is customary for a group of people to share two or three of these

plates of food between them.

On special occasions, my wife and I visit a posh restaurant and choose 'a la

carte'. My favourite dining experience, however, is to drive up to the little mountain

village of Enix. In a restaurant there, I order 'conejo con ajo' - garlic rabbit - for my

main course. I also order a dish of ajo blanco in which to dip the doorsteps of crusty

bread. It only costs a few euros for this scrummy dish made from almonds and garlic

but it is enough for four or five people to pass a pleasant interlude whilst waiting for

their main course, especially when washed down with glasses of country wine! It is

peasant food but delightful!

This sort of experience can be had all over Spain - unless you are the type of

Brit who visits the Costas to gorge yourself on 'Full English' breakfast and British

beer!


Every town and tiny village prides itself on its local gastronomy. There are

regional differences in the cuisine offered but also local differences. The speciality of

Ugíjar, a town in the Alpujarras, is 'cabrito en ajo cabañil' - kid in garlic. A few miles

away, in the village of Válor, their main speciality is 'puchero a la gitanilla' - a gipsy

style stew.

With even tiny villages providing their own specialities, I could not begin to

compile a comprehensive list of Spanish food. Instead, I will just mention some of

the dishes on offer.

Paella is, of course, one of the characteristic dishes of Spain. It is a rice dish

and is usually garnished with vegetables and meat or seafood. The three main

ingredients are rice, saffron, and olive oil. Paella is a speciality of Valencia where it

is traditionally eaten on Sundays. However, these days, it is on menus in restaurants

all over Spain. The name paella is Catalan for "frying pan".

In the Asturias, a favourite dish is fabada Asturiana. It is often simply known

as fabada and is a rich bean stew. Again, it is available throughout Spain. It is made

with dried white beans which are soaked overnight before use. Pig products are also

added - chorizo, morcilla and shoulder of pork. It is a heavy dish that is mostly eaten

at lunch with bread and Asturian cider. Merluza a la sidra is another Asturian dish -

hake cooked in cider.

When I was first offered gazpacho, I was a bit apprehensive. "Cold soup!"

"Whatever next!" However, it is delicious. My Spanish friend, Jaime, often makes

gallons of the stuff and gives me some. He uses the best fresh tomatoes, cucumber,

peppers, olive oil and plenty of garlic. It can be eaten as a soup, possibly garnished

with pieces of jamón, with crusty bread or drunk from a mug as a refreshing drink. A


relative of gazpacho is the aforementioned ajo blanco. It is another cold soup and is

often the same sort of consistency as gazpacho. However, I prefer the 'porridge-like

consistency' served up in Café Bar Almería in Enix. Ajo blanco is made from garlic,

almonds, olive oil and bread. In Málaga province it is served with grapes.

Jamón is probably Spain's greatest contribution to gastronomy - not any old

ham, mind you, but quality cured hams! Some 40 million hams are cured annually

with the average Spaniard eating over 10 pounds of the stuff every year - that's

pounds weight because jamón can be quite pricey, especially the very best Jamón

Iberico de Bellota. There is a vast range of jamón available in Spanish shops and the

difference in quality is identified by a number of factors including the type of pig,

what they eat and the time of curing. Ninety percent of the jamón available is

ordinary cured ham and comes from white pigs. Phrases like jamón serrano, jamón

curado, jamón reserva and jamón extra serve to identify these lesser varieties of

cured ham. Having said that, these types of jamón can still be delicious.

Jamón Ibérico, is ham from the Iberian pig - also called Pata Negra. However,

these particular pigs are not really black - they are grey coloured! Come to that, why

do people call non-red wines white? They are mostly yellow! But I digress. The very

best jamón comes from Iberian pigs that feed on a diet of acorns - especially those

lucky swine snuffling under the oak trees of Extremadura. The word ' bellota ' is used

to identify this variety, which produces some of the best 'Jamón Iberico de Bellota' in

Spain.

Spanish sausages are delicious. There are those that are similar to English and

German bangers but I particularly like the red and black varieties - namely chorizo

and morcilla. Chorizo is spicy; pork based and is a popular tapa. Morcilla is the


Spanish equivalent of black pudding. Both can come in the higher quality Iberico

variety and both are constituents of plato alpujarreño - the Spanish equivalent of

sausage, bacon, egg and chips, although pobres patatas are usually substituted for the

patatas fritas.

Another Spanish favourite is Tortilla de patatas - a sort of omelette made with -

um - eggs and potato. It is sometimes called tortilla española to distinguish it from

the tortilla francesa (French omelette).

Many of the dishes mentioned so far can be found in restaurants all over Spain

but there are regional differences, which are often determined by environment and

climate - like thick stews in cold mountain areas and lots of fish in coastal regions.

The specialities of Andalucía include pescaito frito - fried fish as well as the

aforementioned gazpacho, ajo blanco and, in the Alpujarras, plato alpujarreño.

Seafood is popular in Galicia and the Basque Country. Bacalao al pil pil - fried

cod in hot garlic sauce - is a favourite with the Basques whilst in Galicia they favour

pulpo - octopus. Caldo gallego, a hearty vegetable soup, is another favourite of the

people of Galicia.

La Mancha is famed for its game dishes like rabbit stew and, of course, queso

manchego. In Murcia, salted fish is popular whilst Extremadura is noted for its

sausages but then it does have lots of pigs! And so it goes on - every region, town

and village has its own specialities of delicious food which, of course, can be

accompanied by the local beverage - Sherry in Jerez, Cava and Penedés in Catalonia,

Rioja in La Rioja, Cider in the Asturias, Valdepeñas in La Mancha. Of course, the

drinks mentioned above are available throughout Spain and the rest of the World -

just like the best of the food!

spanish food & drink

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