GARLIC IN THE SPANISH CUISINE

There are many ingredients in many cuisines that go unnoticed. Possibly because they do not give the name to the dish and they just work perfectly as a condiment for meat, fish... Romans used to add garlic to their food as a condiment and it was also recommended to the soldiers as a revitalizing and antiseptic element. This might be a tradition that we, in Spain, inherited from the Roman Empire.

This traditions have survived up to today and it is clearly easy to see the presence of garlic in the Spanish cuisine: alioli, salmorejo, gazpacho, ajoblanco, gambas al ajillo, pollo al ajillo and so many other different dishes that would be nothing without garlic.

 

Garlic cloves for the preparation of migas

However, it has not always been acceptable to eat garlic, not because of its effects, which are widely known to be quite useful against many diseases, but because of the smell after eating them. During the XIV century Knights were not allowed to eat garlic, specially when they had to meet the King of Spain at that time. Maybe the reason of all this is the undeniable connection between garlic and poor people. It was one of the most important foods among the lower class, sometimes being their only nourishment.

That's why many writers have been making reference to this for centuries, sometimes seriously, sometimes ironically. Cervantes wrote in El Quijote: 'No comas ajos ni cebollas porque no saquen por el olor tu villanería', which means 'Eat neither garlic nor onions, so that their odor is not a walking advertisement for your low origins'.

Gambas al ajillo - Garlic shrimps

Honestly, I would have preferred being a low class person and having permission to eat garlic at that time than being a Knight and not being able to enjoy it. Nowadays we do not have to worry, we have chewing gum or mouth freshener spray. Besides, in Spain we all know that the most amazing dishes in our cuisine come from the Spanish low class. Those people who had to be original to create something tasty and nutritive with very few ingredients. That was the leading role of garlic at that time and now we are able to enjoy it. I can only be thankful for that.

SABROSA SPAIN

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WHAT IS A TAPA?

 When it comes to eating, the word tapa has become one of the most famous all over the world. Most of the people know that this concept consists of an appetizer that is served in Spanish bars when you order a glass of wine, a beer or other beverages, most of them alcoholic. In some places you have to pay for it, but what people from other countries do not know is that it is commonly served for free in many regions of Spain when you order something to drink.

  Spanish Omelette or 'Tortilla Española'

The origin of this concept is unknown, however there are a few theories that could probably give us some hints about it. Here we have a couple of them:

1- Alfonso X, King of Castilla during the 13th century, had to drink a couple of glasses of wine a day to recover from an illness. He was told to eat small appetizers during the day so the alcohol did not affect him. Since he had a successful recovery, he ordered all bars and restaurants to give an appetizer when somebody ordered some wine.

2- The word tapa comes from the word tapar, which means "to cover". It is said that people used to cover the top of their glasses with some food to prevent the flies from falling into the wine.

3- It is also said that bartenders used to cover the top of the glass with some food so their clients had to eat it before drinking. This way they did not get drunk easily and avoided fights and arguments.

 Garlic Shrimps or 'Gambas al Ajillo'

Eating tapas is something totally different from having lunch. People in Spain go for some tapas at noon on weekends, before going to lunch. It is a way to socialize and regularly we enjoy them while standing and not seated. Normally we visit a few bars to enjoy different type of tapas. This would be some type of pub crawl, but focused on enjoying little bites of food.

Nowadays, it is possible to enjoy tapas anywhere in Spain, however only in some specific cities it is possible to get tapas for free every time you order a drink. As a recommendation, the best cities to enjoy tapeo (action of tasting tapas) for free are Madrid, where you can explore hundreds of bars in order to find the best tapa, or Granada. Eating tapas in Granada is a unique experience. Tapas in this city are so big and tasty that after two or three of them you will feel satisfied and won't need to have lunch or dinner. Somebody can think that if these bars offer tapas for free when you order a drink is because the drink is more expensive. Believe me, a beer (300ml) costs around 2-3 euros. As an example, for one beer like this, in Madrid you can get some olives or a piece of Spanish Omelette; in Granada you can get a sandwich or a plate of paella.

The tapa is a religion in Spain and it is also becoming quite famous in many other countries. In a few years, it will be amazing to go get some tapas with some friends on a Sunday morning in New York, Los Angeles, Tokyo, London, Paris or Berlin.

SABROSA SPAIN

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HOW TO COOK A SPANISH OMELETTE

Few dishes look so simple in the Spanish cuisine as the Spanish omelette. However, I would say that this famous dish might require one of the most complicated elaborations in order to get the best result. The key elements are little but important details. The proper way to cook it depends on how you like it: well cooked, medium or lightly cooked; with or without onion; fresh potatoes or old potatoes; poached potatoes, lightly fried or boiled; poached onion or caramelized... Let's get this straight.

Type of onions and potatoes

It might be difficult to choose the right potato and onion for our tortilla de patatas, specially nowadays that it is possible to find many different types. 

Potatoes: it is better to use fresh potatoes than old ones. Fresh ones are preferred regularly for frying or poaching since they keep better their shape. Besides, their nutritional values are higher than the old ones, therefore they are also preferred in general for any dish. Old potatoes, however, are used regularly for puree.

Regarding the variety of potato, in Spain we probably use Monasila potatoes the most for our tortillas, but I suggest that you try different ones until you find the one you like the most.

Onions: in Spain we usually prepare our Spanish omelette with regular white onions. However, if you feel like trying the purple ones or any other, go ahead.

Chopped, finely chopped, sliced, diced?

Although it seems like a minor problem, this decision can change completely the taste of our tortilla.

Potatoes: the key element here is to cut the potatoes in small pieces. If you cut the potatoes too big, you run the risk of making a frittata, and that is not what we want since we want the poached potatoes to absorb the egg for a few minutes, we want to get all the ingredients well mixed. There is no specific size, but here you have a few directions:

If diced, 0.5x0.5x0.5 inches would be a good size. I prefer not to cut them bigger than that, since poaching them would take a longer time and they might be unevenly cooked. Besides, letting them soak later in the egg would not be so easy. 

If sliced, there is not a really important problem with the size as long as the slices are thin. If the slices are thin but too wide (as an example, wider than 2x2 inches), we will have to crush them later to make them smaller after poaching them. If the slices are smaller, let's say around 0.5x0.5 inches, we will just have to lightly crush them to soak them in the egg.

Let the mixture rest

In my opinion, once you add the poached potatoes to the beaten eggs, it is important to let the mixture rest (10-20 minutes). That way the poached potatoes will absorb the eggs. Remember that we do not want a frittata.

When poached, boiled or specially if lightly fried, crush the potatoes a little bit in the egg to make it easier for them to absorb the egg.

Well cooked, medium or lightly cooked?

It depends on how you like the tortilla. Nowadays it is difficult to find an undercooked tortilla in Spanish restaurants. They want to cook properly the eggs to prevent anyone from being infected with salmonella, specially during the hot Spanish summer. Although most of them cook the tortilla with pasteurized eggs. 

In my opinion, my perfect tortilla should be well cooked in the outside, but still moist and soft inside. How do you get this? Cook it over medium-high heat, 2-3 minutes on each side;  1-2 minutes if you like it less cooked over medium-high heat; 4-5 minutes on each side if you like it well cooked over medium heat.

Poached, lightly fried or boiled potatoes?

I would say that 99% of the people in Spain poach the potatoes for the tortilla. I would never boil them, since the flavor is totally different, but, as always, it is up to you.

If you fry the potatoes lightly, you should leave them for a longer time in the beaten egg.

With or without onion?

My opinion: onion always. Specially if it is caramelized, you will get a unique taste quite difficult to forget.

SUGGESTIONS

1. - Use a non-stick pan if possible.
2. - Eat the tortilla hot, at room temperature or chilled.
3. - Make a sandwich with a piece of tortilla, roasted green peppers and spread some alioli or mayo on the bread.

Now that we know a little bit more about the Spanish Omelette, I think you should try to cook one and share a picture with us:

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Here you have the recipe:

https://www.youtube.com/watch?v=Yc4n4X0VGj8

3-5 Servings
INGREDIENTS
5 Potatoes
1 Onion
5 Eggs
Olive Oil
Salt

PREPARATION
1. Peel and slice the potatoes and onion.
2. Poach them in olive oil or sunflower oil for 15-20 min.
3. Drain the potatoes and onion and add a bit of salt.
4. Whisk 5 eggs and add a pinch of salt. Mix them with the potatoes and onion.
5. Let the mixture rest for 10 minutes.
6. Heat a pan (medium-high) and add 2 tablespoons of olive oil.
7. Add the mixture, give it a stir, shape it and let it cook for 2-3 minutes.
8. Turn it over with a plate bigger than the pan.
9. Put the omelette back into the pan and let the other side cook for 2-3 minutes.
10. If you like it more cooked, leave it 2 more minutes on each side (medium heat).
11. Enjoy!

SABROSA SPAIN

SPAIN AND ITS TRADITIONAL FLAVORS ABROAD

Flamenco, sol, olé, playa, tapas, paella and tortilla are some of the most typical words that come to our minds when we think of Spain. And it makes sense, since those are the magical things that take us to the streets of Madrid, the Ramblas of Barcelona, the Fallas in Valencia or the summer in Mallorca or Tenerife.

Being a Spaniard who has been living abroad for a few times in different parts of the world, food is probably the thing that I have been missing the most. Although nowadays it is easier to find products all over the world like the famous jamón serrano, chorizo, pimientos del piquillo or even the amazing pimentón de la Vera, it is not as easy to enjoy original food from Spain as it is to enjoy Chinese or Italian food. Maybe because Chinese and Italian people have been doing their job promoting their culture for a longer time in foreign countries than we have. 

According to my experience in the USA, Germany or Colombia, and compared to other cuisines, there are not that many Spanish restaurants outside Spain. And those who opened a Spanish kitchen to offer amazing and special dishes do not serve what is considered to be the heart-touching traditional dishes we Spaniards enjoy every day. Do not get me wrong, the food these restaurants prepare is great, but they decided to give it a special touch that is different from the original taste because evolving is always good.

As an example, while I was living in New York, I attended a special dinner in one of the most famous Spanish restaurants in the city. Great atmosphere, great food, great flavors. I was going to enjoy a beautiful menu. Among some of the dishes, I had pulpo a la gallega. As many of you may know, pulpo a la gallega (or pulpo a feira in Galician) is made with boiled potatoes, boiled octopus, some pimentón, salt and olive oil, that's it. That is one of the dishes anyone can enjoy in Galicia, so every time you try it, it takes you to Santiago de Compostela, to A Coruña, to its coast, to its forests. The dish I was offered at that Spanish restaurant in NYC was made with boiled octopus covered in a special melted cheese and some pimentón. That is new Spanish food and it is AWESOME. I totally support the evolution of Spanish food, it is a must let new Chefs innovate. However, I have to say that the traditional flavors and the feelings that we have deep in us are those that take us to the table of our grandparents surrounded by our family on a sunny Sunday afternoon in Spain. That is what was difficult for me to find.

So, what am I trying to say? Simple. We all know how it tastes traditional pizza, focaccia, spaghetti, spring rolls, Peking-style duck or sweet and sour pork. It does not matter if you live in the UK, the US, Germany, Denmark...you probably have a Chinese or Italian restaurant two blocks away or downtown in your city where you can find their traditional food and at an affordable price. However, only those people who have visited Spain or those who know some Spaniards living abroad might have enjoyed the real taste of Spain. 

Outside Spain, there are just a few amount of places that preserve the traditional flavors and aromas of this great country and take them to the customer. Until these type of places become more popular or we Spaniards dare to open them, I would like to bring you this food so you can prepare it and enjoy it yourself at home. And I promise it will taste even better, because it will be your own hands the ones that will take care of the products, of every single ingredient, like the artist takes care of his painting or the musician takes care of the notes. Because let's be aware of this, we are talking about art here, a huge work of immaterial art that has been made for hundreds of years.

I will share with you stories about our food, anecdotes, funny facts and, of course, recipes, dozens of them. And why not, I will also show you a couple of recipes including new ideas, new ingredients, combining cultures and flavors that work really good together, clarifying that those are not the traditional recipes, but still having an open mind. I will take you to the sunny south, the magical north, the warmth of the east and the brave heart of Spain. I hope you enjoy this blog and you become part of it. Ask me, make any suggestions you may have, I will read all of them.

Thank you and enjoy!