Both on Instagram and Facebook every week, I post photos of new recipes, trips and some of the most surprising Spanish products.  Chanterelles soup, Mushrooms croquettes and crispy Sweet Potato, was the most liked photo this year. So I decided to start this second part with this delicious soup.

6.Chanterelles soup, Mushrooms croquettes and crispy Sweet Potato.

7. Duck Magret, Orange sauce and my version of "Patatas Panaderas".

Well, in this sweet way we say goodbye to the year. I hope I have helped with these ideas, and above all, I hope you have enjoyed cooking for your loved ones, and sharing a table with your family and friends. I also hope that the year 2021 comes loaded with good things for everyone and that all your wishes come true.

10 Ideas for cooking this Christmas, with Spanish taste. Part 2.

Both on Instagram and Facebook every week, I post photos of new recipes, trips and some of the most surprising Spanish products. Chanterelles soup, Mushrooms croquette and crispy Sweet Potato was the most liked photo this year. So I decided to start this second part with this delicious soup.

This week, I present you with a recipe that encapsulates the essence of spring flavours: a traditional dish in Spanish households that exquisitely combines flavours and nutrients. It is also the perfect meal for any daytime: kickstarting the day with energy at breakfast, enjoying a comforting lunch, or concluding the day with a healthy and delicious dinner.

This easy-to-make and healthy recipe mixes the smoky touch of Ibérico ham with the softness and sweetness of seasonal peas, creating an amazing combination of flavours. And I believe there is no better way to crown it than with a fried egg, with its golden and creamy yolk and egg white with a crispy edge.

Peas have a long history of cultivation dating back 10 thousand years ago. They are believed to have originated in the area that is now the Middle East and Central Asia.

They are a true nutritional gem, delighting us with their richness in proteins, fibre, and a wide range of vitamins and minerals. They not only please our palate but also provide us with energy and vitality.

Peas can be enjoyed in various cooking ways, whether raw in salads, steamed as a side dish, or as a main ingredient in soups, stews, pies, and stir-fries, as in today's recipe.

There are several varieties of peas, including green peas, sweet peas, snow peas, split peas, and black-eyed peas. You can also find them dried, which is the traditional way of preserving them longer, as we do with the other legumes.

Peas are sustainable crops as they can fix nitrogen in the soil, reducing the need for nitrogenous fertilizers.

Peas with Iberico Ham and fried egg recipe

Start by shelling the peas if you bought them fresh. Pinch the opposite end of where the pod is attached to the plant and open it. Then just push out the peas.

Skip this step if you're using canned or frozen peas, but if you can find fresh peas in season, I recommend them, as their flavour, texture, and nutritional value are much higher. Besides, we're currently in the pea season, so it'll be easier to find them at your local market.

 Pour about six tablespoons of extra virgin olive oil into a pan with the garlic. Cook it over medium heat until it starts to turn golden.

Next, add the diced leek and sauté it to mix well with the garlic, cooking over low heat for approximately 10 minutes or until it caramelizes.

Add the Ibérico ham trimmings and sauté for a couple of minutes. Then incorporate the peas and the splash of white wine or water.

Sauté and cook for another 3 minutes, it will be enough time to evaporate the wine.

Try not to cook the peas too long, as they will lose a large quantity of their nutrients and benefits.

Finally, you can poach or fry an egg to accompany this delight. I fried an egg over high heat to get a crispy egg white and a still slightly runny yolk.

Finish your dish with a sprinkle of chopped chives, grab a piece of bread, something to drink, and enjoy.

Cooking Spring: Fresh Peas with Ibérico Ham and Fried Egg Recipe

I bring you a traditional dish in Spanish households that exquisitely combines flavours and nutrients. The smoky touch of Ibérico ham with the softness and sweetness of the fresh seasonal peas, creates an amazing combination of flavours.

Never before have potatoes been given so much importance as in this recipe. I say this not only because these potatoes are incredibly delicious, but also because the Spanish name for this recipe would is; "Patatas a la Importancia".

This comforting stew can be served for lunch or dinner, as a main dish or as a side dish with meat or fish. You can even add mushrooms or other vegetables of your choice, such as green beans or asparagus.

This Spanish Tapa dish is another of those Spanish recipes born in the post-war period, one of the most food-scarce times, when the poorest families used their ingenuity to create dishes with basic ingredients such as eggs, flour and potatoes.

But before I start with the recipe, I would like to tell you a curiosity related to today's protagonist, the potato.

The potato is a plant that has been cultivated for 8,000 years in the Peruvian-Bolivian highlands, with more than 3,000 known varieties, most of them found in Peru. 

However, it did not reach Europe until the 16th century, when the Spanish introduced American foods such as potatoes, maize and tomatoes. Initially, the potato was considered decorative in Europe, and its consumption as food did not begin until the 18th century, during the Napoleonic era, thanks to the studies of the Frenchman Antoine Parmentier, becoming today one of the most consumed foods and the basis of many cuisines around the world.

Potato Stew Recipe, "Potatoes a la Importance"

1/2 L / 2 cups vegetable or chicken stock (optional)

Peel and cut the potatoes into slices approximately 1 cm thick and season them on both sides with salt and pepper.

Heat a frying pan with oil to about 160 degrees Celsius (320 degrees Fahrenheit).

Prepare a bowl with flour, a bowl with beaten eggs with a pinch of salt and an empty plate with a paper towel to place the potatoes in after frying.

Dredge the potatoes in flour, let them sit in the flour for a minute to adhere well to the potatoes, then shake off the excess flour by tapping them with a fork.

Dip the potatoes in the beaten egg to coat them completely.

When the oil is hot, place the potatoes in the pan and fry on both sides. Please do this in batches to prevent the temperature of the oil from dropping too low due to too many potatoes in the pan, which could cause the coating to come off when they are cooked.

Once browned on both sides, place them on absorbent paper to drain the excess oil.

In a medium pot, heat about 6 tablespoons of oil over medium heat.

Add the onion and cook for 5 minutes until translucent.

Add a teaspoon of flour and stir well. Cook it for about two minutes or until brown colour.

In a mortar or food processor, crush the garlic, saffron, and white wine with a pinch of salt until get a homogeneous liquid. Add it and a bay leaf into the pot.

Allow the alcohol to evaporate and add the vegetable stock and half the chopped parsley.

Boil everything for a couple of minutes mixing the flavours well, and carefully place the potatoes in the pot.

Cover it with a lid and cook it for 30 minutes over low heat.

Check they are tender with a fork or knife and garnish with the remaining chopped parsley.

Now place the pot in the centre of the table, serve plates to your guests and enjoy.

As always, I hope you enjoyed this humble recipe, and if you'd like to leave any comments, you can do so on Facebook or Instagram, where I also share additional content for each recipe.

Spanish Potatoes Stew Recipe, Ingenuity in Times of Hunger

Never before have potatoes been given so much importance as in this recipe. I say this not only because these potatoes are incredibly delicious, but also because the Spanish name for this recipe is; "Patatas a la Importancia".

Asturias, one of Spain's lushest and most picturesque regions, is home to a delicious drink that is more than a mere drink. In Asturias, cider is interwoven with the fabric of its people, culture, and history.

Today, I aim to delve into the significance of this enchanting beverage in Asturias, exploring its traditional production methods and the unique ritual of its service - known as "el Escanciado."

The cider-making season commences in October with the harvest of apples, initiating a meticulous process deeply ingrained in tradition. From hand-selecting the apples to their crushing and fermentation in traditional "Lagares" (cider presses), each step is pivotal in crafting Asturias' distinctive cider. Carefully controlled fermentation and subsequent ageing yield a beverage encapsulating the singular flavour of the region's apples.

Pouring Cider, "El Escanciado" and "El Culin"

One of the most distinctive features of Asturian cider is how it's served: through "el Escanciado" or pouring. Raising the arm to pour the cider from a considerable height isn't just a technique; it's a ritual that enhances the drink's organoleptic properties, aiming to mimic the pressure of the cider when served directly from the barrel. Then, the glass you've been served, known as "el culin," must be consumed in a few gulps. If you're not accustomed to drinking cider, ask the waiter for a smaller glass next time.

Moreover, camaraderie and celebration intertwine with the act of sharing a bottle of cider, making it a unique social experience.

Cider Culture in Asturias - "Cultura Sidrera"

Cider in Asturias transcends its role as a mere beverage; it serves as a socio-cultural emblem evident in all facets of Asturian life. From "espichas," intimate gatherings hosted within cider houses, to "fiestas de prao," where music and cider transform the countryside into a jubilant arena, and not forgetting the "Sidrerías," bars offering a taste of Asturian culinary delights alongside impeccably poured fresh cider.

Indeed, cider lies at the heart of celebrations, fostering camaraderie and joy among friends and family. Its historical roots stretch back centuries, with references dating to the 1st century BC, a testament to its enduring appeal.

Although cider is emblematic of Asturias, its influence extends to other regions as Basque Country, and other countries, each with its own variant. From France to Mexico, through the United Kingdom and Argentina, cider is produced and consumed worldwide. However, the Asturian-style serving method is unique and characteristic of the region.

As you can see Cider in Asturias isn't just a beverage; it's a link to history, tradition, and community. Its meticulous production process and characteristic serving style make it a cultural treasure that transcends borders.

Here are a couple of useful links for you to learn more about Asturias, its cider, how to get it, and some of my recipes that pair perfectly with a bottle of cider.

Few regional recipes to pair with a glass of cider:

I hope you enjoyed it, and I'll see you soon with more recipes.

Cider Culture in Asturias: Tradition, Crafting, and Festive Customs

This week, I present a traditional recipe from northern Spain. A delectable stew renowned in the Asturias region called “ Fabes con Pulpo”. But this time, I've given an umami essence by simmering the fava beans with Kombu seaweed, Nori, and an additional texture with the inclusion of wood ear mushrooms.

Fava beans hold a significant place in Spanish cuisine, featuring in numerous recipes such as the iconic Spanish dishes: “Fabada", "Fabes con Almejas", "Fabes con Jabali", "Pote Asturiano", or "Fabes con Pulpo” as showcased today.

Find out the Beans with Clams recipe HERE

So, I invite you to join me in crafting this traditional Asturian recipe, where the fusion of the delightful sea flavour of octopus and the earthy essence of beans takes centre stage.

But before we delve into the culinary adventure, allow me to share the potential origin of this humble yet exquisite dish.

What is the origin of the broad beans and octopus stew?

Faba beans with octopus trace their roots to the Llanes area, a coastal municipality in eastern Asturias. It is believed that this dish emerged in the late 19th century when local fishermen ingeniously incorporated the octopus head into their bean-based creations, making the most of surplus catches. Over time, this culinary gem gained popularity throughout the region, solidifying its status as a quintessential dish in Asturian restaurants.

Stewed Broad Beans with Octopus and Seaweed Recipe

Preparation Time: 10 min (14 hours for bean soaking) 

400g Cooked octopus  -  Learn How to cook Octopus, HERE

1 tsp sweet smoked Paprika "Pimenton de la Vera", (optional spicy)

Peel the onion, carrots, and garlic, and place them in a wide pot to prevent the fava beans from breaking during cooking.

Add the soaked fava beans (previously soaked for 14 hours), and the bay leaves. 

Cover with fish stock, approximately four fingers above the level of the fava beans. Add the Kombu seaweed and a pinch of salt, then place the pot over high heat until it starts to boil.

If you've cooked the octopus, add a cup of cooking liquid.

Skim off any foam, then add a cup of cold water to halt the boiling. This method, known as "scaring" the fava beans, prevents them from losing their skins, ensuring they remain intact and tender.

Reduce the heat to allow the fava beans to simmer, maintaining enough intensity to keep it boiling. The total cooking time is approximately 2 and a half hours, depending on the type of fava bean. Continue skimming if necessary.

After 1 hour of cooking add the Nori seaweed and the black mushrooms cut in julienne, and then remove the carrots, onions, and garlic. 

Blend them with 3 tsp of extra virgin olive oil, a tablespoon of paprika, saffron, a tablespoon of semi-cooked fava beans and some cooking liquid and return it to the pot.

Let it cook for another hour and a half until the fava beans are tender.

Cut the pre-cooked octopus into one-centimetre slices and add them to the pot in the last five minutes of cooking.

Adjust the salt if necessary, serve in a soup plate or bowl, and enjoy.

Thank you very much for reading this recipe; I hope you liked it and enjoy cooking and sharing it with your friends and family.

And remember, if you want to receive all the recipes and news I publish on the blog directly to your email for free, leave your email address here, and I will send them to you with pleasure.

Stewed Broad Beans with Octopus and an Oriental Twist

I present a traditional recipe from northern Spain. A delectable stew renowned in the Asturias region called “ Fabes con Pulpo”. But this time, I've given an umami essence by simmering the fava beans with Kombu seaweed, Nori, and an additional texture with the inclusion of wood ear mushrooms.

Today, I present to you a delightful and comforting soup, perfect for tackling chilly winter days. This fennel and chorizo stew is a culinary gem that has stood the test of time, passed down through generations in the Mediterranean region of Spain, particularly in the beautiful region of Andalusia.

While this recipe may have few written references in Spanish cuisine, it has gained popularity for its deep roots in local traditions. It is a variation of the classic fennel stew, showcasing authentic traditional food that melds robust and comforting flavours. Emerging from the earliest cooking methods, this blend of vegetables and meat cooked in a pot with water has become a culinary treasure.

What makes this recipe wonderful is its versatility; you can tailor it to your tastes and the ingredients available in your fridge. Join me on this culinary journey as we explore the flavours of history in every spoonful of this fennel and chorizo stew.

Fennel and Chorizo Traditional Stew Recipe

Begin by washing, peeling, and chopping the leek, carrot, onion, and garlic.

Place the chopped vegetables into a pot containing 1.5 litres of water.

Introduce the Iberian ham fat into the pot for added flavour.

Wash and finely chop the green part of the fennel, traditionally used in this recipe, and add it to the pot. Alternatively, you can use the whole fennel.

Set the pot over medium heat, bringing the mixture to a boil with the ham fat and a pinch of salt.

Peel and chop the potatoes, setting them aside for later use.

Once the water with vegetables is boiling, add the chickpeas that have been soaked for approximately 8 hours.

Allow the ingredients to cook for approximately an hour and a half.

Simultaneously, bring water to a boil in another pot to cook the "chorizo" sausages and ham for about 20 minutes.

Remove them from the boiling water, let them cool, and dice them to be added to the stew later.

For an extra burst of flavour, consider adding a small amount of water to cook the sausages in the main pot.

Introduce the chopped potatoes and rice into the stew.

Continue cooking for an additional 25 minutes, adjusting the seasoning as needed.

Present the stew with its flavorful vegetables in a bowl or soup plate and finish topping the dish with diced chorizo, ham, and a sprinkle of fresh fennel greens.

Thank you for joining us in preparing this fennel and chorizo stew. I hope you enjoy this dish as much as I enjoyed it. See you soon with more recipes, and Have a Tasty Day!

Fennel and Chorizo Stew Recipe

I present to you a delightful and comforting soup, perfect for tackling chilly winter days. This fennel and chorizo stew is a culinary gem that has stood the test of time, passed down through generations in the Mediterranean region of Spain, particularly in the beautiful region of Andalusia.

Welcome, vegetable enthusiasts and lovers of flavour! On this occasion, I'm delighted to share with you an exquisite selection of 10 thoughtfully chosen vegan dishes from our recipe blog.

I've crafted this special document to provide you with various options that go beyond the ordinary, exploring creative combinations of fresh and nutritious ingredients, from comforting dishes to light and refreshing choices.

So, without further ado, I invite you to immerse yourself in this vegan culinary journey, where you'll discover new and delicious ways to enjoy vegetables and plant-based cuisine.

1. Sautéed Swiss Chard with Potatoes: A Flavorful Vegan Spanish Dish

A simple and healthy recipe that combines Spanish culinary tradition with a vegan option. In the "Acelgas Rehogadas" recipe, you'll discover how to prepare a delicious and nutritious dish that beautifully combines the flavours of chard, garlic, potatoes and sweet paprika “ Pimentón”.

2. Seasonal Vegetable Stew, a healthy recipe from the Spanish garden

An updated version of the classic Vegetable stew recipe or "Menestra de verduras". In this recipe, I have used a selection of typical vegetables from the Spanish garden, such as courgette, broad beans, asparagus, artichokes or fresh beans, to create a delicious blend of flavours and textures that will delight your taste buds

3. How to Make Marinated Olives: A Simple Recipe with Big Flavor

An attractive and tasty appetiser from simple olives. I have prepared two recipes for marinated olives, one for black and one for green olives, using typical Spanish ingredients such as garlic, bay leaf, paprika or oregano.

4. Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavours

A special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.

5. Thistle with Almonds, a Christmas meal you may not know about

This vegan stew, made with thistle, almonds and other vegetables from the garden, is typical in many parts of Spain, especially in Aragon, Rioja and Navarra.

6. Raspberry Gazpacho recipe, a flavorful twist on a classic dish

This chilled soup bursts with sweet and tangy flavours, making it the perfect way to enjoy summer fruits. Quick and easy to make, it's a great appetizer or light meal. 

I've put a spin on the classic Spanish pickled vegetable skewer "Banderilla," using a part of broccoli almost no one uses, the stems.

Unique and vibrant winter salad combines the sweetness of red cabbage, the freshness of carrots, and the crunchy texture of pecan nuts and pomegranate seeds.

9. How to make one of the oldest Spanish recipes. Almond Soup with Garlic and Grapes.“Ajo Blanco con Uvas”

It is considered the firstborn of the Andalusian gazpacho since it is based on bread, oil, and garlic. Almonds, salt, and vinegar are usually added as other ingredients depending on the region.

10. Sautéed Wild Mushroom with Fried Sage

These sautéed mushrooms with fried sage achieve just that, blending the traditional essence of Spanish cuisine with a distinctive touch that evokes the tranquillity of a forest.

We conclude this feast of vegan flavours with the hope of awakening in you a renewed appetite for plant-based cuisine. Whether you are committed to a vegan lifestyle or simply seeking to incorporate more healthy and delicious options into your diet, I hope that these recipes have been a culinary inspiration. Have a Tasty Day!

10 Ideas for cooking this Christmas, with Spanish taste. Part 2.

6.Chanterelles soup, Mushrooms croquettes and crispy Sweet Potato.

7. Duck Magret, Orange sauce and my version of "Patatas Panaderas".

8.Hake, Red shrimp and Mashed Potatoes.

9.Red wine Poached Pears.

10. Churros with Chocolate.

I’m Chef H. Delgado

Latest entries of my blog

Cooking Spring: Fresh Peas with Ibérico Ham and Fried Egg Recipe

Spanish Potatoes Stew Recipe, Ingenuity in Times of Hunger

Cider Culture in Asturias: Tradition, Crafting, and Festive Customs

Stewed Broad Beans with Octopus and an Oriental Twist

Fennel and Chorizo Stew Recipe

Spanish Vegan Delights, 10 Delicious Plant-Based Recipes

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