This preparation is typical of northern Spain.  I discovered it in Gijón (Asturias), where in most of its bars and cider houses we can enjoy this sea dish to share, with a nice  glass of cider.

One of the things that makes "PASTEL DE CABRACHO"  very interesting recipe is the fish used.
 The great nutritional value and the delicious flavor of this rockfish, Scorpion fish, makes this traditional Spanish recipe one of the most famous dishes among the locals of this beautiful region.

Cook the whole Cabracho in water with a bay  leave during 10 min.

Remove it from the water, and leave it cool down for few minutes.

 Remove the meat of the fish taking away bones and no eatable parts.

Next put a pan in a medium heat, to add the brunoise of shallots, leek, carrot and garlic.

Brown them, then add the skinless prawns to the pan.

When prawns are cooked, pour the cream, tomato sce. ,salt and pepper.

Bring it to a boil and take it out of the fire to cool it down.

Finally place the mix in a food processor with the eggs and the preserved fish meat.

Blend it for two minutes and place it in a mold previously buttered.

Put in in the oven about an hour , 200 degrees in bain Marie.

This dish is traditionally served with crispy breads, or biscottes and mayonnaise.  And it is spread like a pate.  It is ideal as a starter or appetizer with a fresh glass of natural cider.

How to cook "Pastel de Cabracho" Fish Pudding

This preparation is typical of northern Spain. I discovered it in Gijón (Asturias), wherein most of its bars and cider houses we can enjoy this sea dish to share, with a nice glass of cider.

Today I am going to show you a different recipe for one of the best-known Spanish dishes outside the Iberian Peninsula. If you make a trip to Spain and have the opportunity, do not hesitate to try this delicacy of humble origin. And if you are a lover of Spanish cuisine, here is the recipe so you can practice and surprise your family with this variety of this traditional delicious Spanish dish.

Remove the meat from the chorizo ​​and cook it in a pan without oil over medium heat.

Remove the fat when it is cooking, and preserve it.

‍‍Wash and peel the potatoes to cut them into dice of 3 cm and 4 millimeters thick approximately.

Peel the onions and cut them in Julienne.

Put the pan on medium heat and into it enough oil to poach our vegetables.  

Salt a bit of the potato and onion and place them in the pan.

While the vegetables are cooking, in a bowl, arrange the eggs to whisk them with a pinch of salt.

When the potatoes begin to have a brown color and are soft in the center, remove them with a slotted spoon and let them drain to remove excess oil. 

Once the potato and onion lower a few degrees of temperature and lost the excess oil, mix them with the whisked eggs on the bowl. 

Salt and let the mixture stand for five minutes.

Meanwhile, filter and store our oil for future uses.

 Prepare a pan over high heat, cover the base with a bit of oil.  When it begins to smoke, it is time to pour the mixture.  ”It is important that the oil is hot so that it does not stick the mixture in the button of the pan.”

Sauté the mixture and cook it over medium heat for 2 minutes.

Then when the egg is seen cook and colored is the time to flip it with the help of a plate. When it's flipped, cook it about another 2 minutes, according to the taste of egg cooking.

When it is ready, and with the help of a plate again,  flip it again, to present the pretty face visible.

I hope you will try this recipe. A chorizo Tortilla, some salad, and fresh fruit for dessert it's the perfect beach picnic for me.

 How to make Potato and Chorizo Omelette

Today I am going to show you a different recipe for one of the best known Spanish dishes outside the Iberian Peninsula. If you make a trip to Spain and have the opportunity, do not hesitate to try this delicacy of humble origin.

Have you ever tried Octopus? This cephalopod mollusc is one of the most precious animals on the Spanish coast. It has a smooth marine flavour, beautiful colour, and gelatinous texture, making it very attractive and unique for professional chefs. Making the octopus one of the protagonists in many restaurants, and traditional SPANISH GASTRONOMY.

This wonderful seafood from the Spanish coast can be prepared in many ways. The common initial cooking method is to boil it in only water until the perfect cooking point is reached, approximately between 30-40 min ( depending on the size of the octopus).

Traditionally in the villages of Galicia, north of Spain, the octopus is beaten with a wooden stick ( copied from dolphins, who use that technique to tenderize the meat and break tough fibres), before cooking it.

Then grab it by the head and immersed it or plunged it out three times before starting the cooking process. This method is still used today, it preserves the beautiful skin of the octopus while cooking it and then it looks more beautiful on the plate.

The traditional way of cooking was in a copper pot over firewood. Today for health reasons, we are not allowed to cook in copper pots anymore, so in professional kitchens, this material is only being used for presentations of sauces and dishes. Still, there are some traditional lovers who when they cook octopus, put a copper coin in their pots, to emulate this tradition, even though there is no proof that it has any kind of impact on the finished product.

We also have to talk about its great nutritional value. Its low-fat content and its protein value make octopus an ideal healthy food to introduce into all kinds of diets. I have to say that in one of my favourite ingredients to use in the kitchen, which is one of my weaknesses come mealtime. In the market we can find it in different ways: Fresh in fishmonger, Frozen Raw, cook in different ways canned and vacuum cooked fresh or frozen.

Summer is coming and after all this time spent at home in confinement, I think we have all taken a few extra pounds and we need to fill our diet with healthy foods with little fat. There are innumerable ways to prepare the octopus, I have decided to show you one of my favourites. Octopus salad is very popular in most Spanish bars and restaurants.

It is a very easy recipe to make, tasty, fresh and fast.

Add chopped coriander and the vinaigrette to your liking.

Well, friends, I hope you liked this article and above all that you are looking forward to preparing this traditional Spanish recipe so tasty and fresh, and share it with your friends and family.

I would also like you to share your octopus salad photos that you have prepared, comments, as well as suggestions for all kinds of recipes for this wonderful product from the sea, on our Facebook site.

Octopus Salad

Summer is coming and after all this time spent at home by confinement, I think we have all taken a few extra pounds and we need to fill our diet with healthy foods with little fat.There are innumerable ways to prepare the octopus, I have decided to show you one of my favourites. Octopus salad is very popular in most os the spanish bars and restaurant.

The Saint John´s eve or “Noche de San Juan” is a Christian Bank holiday of pagan origin. In the Celtic calendar, this festival corresponds to “Litha”, the other great solstice of the year. It marks the beginning of the summer, but also the beginning of the shortening of the nights. On this night, it was tradition to light large bonfires, to further lengthen the longest day of the year to give more strength to the sun. 

The night of July 23rd is celebrated in many places in Europe the night of Saint John´s night. In Galicia, it is one of the most important festivals of the year, along with New Year’s Eve. The Saint John´s night in A Coruña was declared a Festival of International Tourist Interest. 

The entire city takes to the streets to celebrate its most magical night, being able to find bonfires in all the neighbourhoods, the special concentration of people on the beaches of Riazor and Orzán, in the heart of the city.

Many rites of magical or superstitious nature are associated with this tradition: jumping bonfires, putting a bouquet of St. John's herbs on the doors of the house in order to protect themselves from Witches “ Meigas”, washing in the sea or with herbs water "AGUA DE HIERBAS DE SAN JUAN".

It is made of different plants, herbs, flowers, and leaves, usually medicinal, that are picked up on the eve of the night of San Juan. They have therapeutic and cleansing properties and this is one of the most repeated rituals throughout the Galician territory. According to tradition and popular beliefs, the water of these seven plants left to dew on the night of San Juan has magical properties.

There are seven herbs that should not be missing in any self-respecting concoction: The fennel, the leave of fern, the codeos, the abeloura or St. John's plant, the common mallow, the rosemary, and Luisa grass.

Once collected, the water must be prepared:


First of all, you have to take water from seven different sources.

Put all these plants in the liquid and let them to rest overnight in the open.

When we wake up on the morning of San Juan, the first thing to do is wash your face with that water. 

 We will be able to prevent skin diseases, rejuvenate the skin, and ward off bad omens until next year.

In Galicia, GASTRONOMY goes hand in hand with all the festivals. And in this, the traditional thing is to eat grilled sardines, drink wine, sing and dance around the bonfires. Roast potatoes are also typical to accompany sardines.

Another typical ritual in this night it is the preparation of the "QUEIMADA". There is no “San Juan” without it queimada.

 The ritual includes reciting the spell of the queimada, which must be read aloud as soon as the queimada begins to burn.

I get my information from: https://galiciapuebloapueblo.blogspot.com/

And some photos are from my friend Roberto, who every year is lucky to enjoy this magical night in Coruña. Thanks.

One of the most important Bank holidays in Galicia. “La Hoguera de San Juan”

The Sant Jonh´s eve or “Noche de San Juan” is a Christian Bank holiday, of pagan origin. In the Celtic calendar, this festival corresponds to “Litha”, the other great solstice of the year. It marks the beginning of the summer, but also the beginning of the shortening of the days.

“Ajo Blanco “it’s a cold soup very popular in the south of Spain, Andalucía, Extremadura, being the regional dish in Almáchar (Málaga) and Herrera del Duque (Badajoz).
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 and other ingredients depending on the region.


This classic old recipe could have had its origin in Roman gastronomy. Its ingredients are very common to those that supplied society in ancient times. This explains why it has become popular in these areas of the Iberian Peninsula since the Romans built their most important positions in Extremadura and Andalusia.

Although created in full Roman splendour, this meal has always been considered a humble dish, and it served as a supply to families during the Civil War and subsequent Spanish Post-War. Something that does not overshadow the fact that it is a rich and very nutritious dish.

Today I am lucky to be able to use almonds collected in one of the trees in my uncle's town in Zamora (Villalpando). Almonds with an extra flavour, since it is an area with excellent conditions for almonds tree. The richness of the land and the climate make Spanish almonds a staple product to use in your recipes.



Blanch and peel the garlic. Do the same with the almonds.

Place them in a food processor. Add bread, salt, vinegar, almond milk, and water.

Blend the mix for 2 min and add olive oil little by little to emulsify it.

Pass it through a sieve, and keep it in the fridge.

Poor the "Ajoblanco" in a bowl or soup plate. Add 3 grapes, 3 toast almonds, 3 baby rocket leaves, 3 though flower petals, and finish with a dash of olive oil.

I hope you enjoy this delicious delicacy of Spanish gastronomy.

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

“Ajo Blanco “it’s a cold soup very popular in the south of Spain, Andalucía, Extremadura, being the regional dish in Almáchar (Málaga) and Herrera del Duque (Badajoz).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 and other ingredients depending on the region.

Spanish seasonal food is always delicious in June, with many fresh flavours and exciting ingredients to use in the best recipes. There’s everything, from cherries, and strawberries to tasty vegetables like lettuce or green beans, so it’s time to be healthy with the diversity on offer at the very start of the Spanish summer. 

I have prepared a list of the best Spanish ingredients and products occurring naturally or at their peak during this colourful month.

Avocado, Apricot, Cherry, Plum, Raspberry, Strawberry-Strawberry, Fig, Lemon, Peach, Melon, Nectarine, Loquat, Paraguayan, Pear, Banana, Watermelon.

Chard, Garlic, Broccoli, Zucchini, Squash, Onion, Cauliflower, Green Asparagus, Spinach, Green Bean, Lettuce, Turnip, Cucumber, Pepper, Leek, Radish, Beet, Cabbage, Tomato, Carrot.


Eel, Tuna, Blue whiting, Lobster, Bonito, Anchovy, Scorpionfish, Shrimp, Carp, Spider Crab, Halibut, Horse Mackerel, Red Lobster, Prawns, Grouper, Palometa, Perch, Fish sword, ray, turbot, salmon, sardine, shark, trout.

Pork, Rabbit, Lamb, kidneys, Hen, Sweetbreads, Chicken, Veal, Cow.

Use the best Spanish seasonal products for the best recipes to surprise your guest!

The best Spanish seasonal food in June

Spanish seasonal food is always delicious in June, with so many fresh flavours and interesting ingredients to use in the best recipes.

Chorizo ​​is a sausage with pork, bacon "tocino", garlic, salt, pepper, paprika(pimentón), and other ingredients.  One of its principal characteristics is the unmistakable smoky aroma, coming from the manufacturing process, the singular flavour of the "pimentón" paprika, and the mix of spices and herbs, used in most recipes. 

There are a lot of Spanish regions that are very well known for having the best chorizo recipes. Pamplona, Rioja, Salamanca, Bierzo, Asturias, Navarra, Avila and Galicia are a good destination if you want to taste the best chorizos produced in Spain.

‍
You can find the Chorizo in many different ways.

The most basic classification would be fresh or cured. If it is fresh, you have to cook it and if it is cured, it would be ready to cut into slices and eat. 

We can also distinguish between spicy and non-spicy, according to the peppers used in the drying process for the preparation of paprika, with which the meat is seasoned.

Finally, another grade of its distinctions would be the type of meat used and the proportion of fat.  The quality of sausage is noticeable when the meat has been used in the elaboration mix is also of quality, being the most quoted 100% Iberian Pork.

Nowadays most of the industry is using alimentary synthetic skin to wrap the chorizo sausages, but the best chorizos (extra quality) have to use by law the animal intestines to respect the traditional way. Although in some small villages in Spain, the traditional slaughter of the pig is still part of the popular customs, it was a way during the Reconquest of Spain ( 722- 1492) to identify the houses owned by Christians. This tradition today differs vastly from the ancient way. Now, It always happens under the supervision of a professional veterinarian from the alimentation industry, which guarantees less suffering for the animal and a product free of contamination.

In one of the theatre plays by Aristotle, in ancient Greece, We find the first references to the Chorizo. One of the main characters was described with a hamper full of white Chorizo. It was not until after the discovery of America and the arrival of the red pepper in the Iberian peninsula by boat, that the Chorizo ​took on the colour and flavour we know today. In the region of Caceres, lies the village of Vera, which became in the XVI Century, the first producer of pimentón in the country, to be used as a conservation method and an ingredient.

There is an anonymous book found in Vera called  ¨Manual of women¨, where you can find the first recipe of this Spanish delicacy .‍

¨Carne de puerco magra y gorda picada, harina muy cernida, ajos mondados, clavos molidos, vino blanco, sal la que fuere menester. Amasarlo todo con el vino y después de masado, dejarlo en un vaso cubierto un día natural. Y después henchir las tripas de vaca o puerco, cual quisiéredes, de esta masa y ponerlas a secar al humo.¨

¨ Lean and fat minced pork, very sifted flour, garlic, ground cloves, white wine, salt that is necessary. Knead it all with the wine and after massaging, leave it in a covered glass on a natural day. And then fill the guts of cow or pork, as you would like, of this mass and put them to dry in  the smoke.¨

But the real Golden Age of the Chorizo was when King Carlos IV tasted Chorizo for the first time on one of his hunts. He fell in love with this Spanish product and named the butcher who produced them as the main supplier of chorizos for the Royal Family. You can see the butcher depicted in one of the Royal tapestries named ¨El Choricero del Rey¨ roughly translated it means " The chorizo Maker of the King".

Spanish Sausage Chorizo

Chorizo ​​is a sausage that contains pork, bacon (tocino), garlic, salt, pepper, paprika (pimentón), and other spices as bases ingredients. One of its main characteristics are the unmistakable smoky aroma, coming from the manufacturing process, and the singular flavor of the PIMENTON (paprika), and the mix of spices and herbs, used in most of recipes.

For a few years, Spanish gastronomy has become fashionable worldwide thanks to the great variety of flavors, and the good work of many Spanish chefs.

 This fact has served so that Spanish products can be found in supermarkets and specialized Gourmet shops in any place in the world. Today, with the rise of the online business, we could say that we can almost find any typical Spanish product and have it sent home or at work in a few days.

 That is why I propose this fantastic list of the best top 10  shops of Spanish food products online, where you can find an incredible variety of options to prepare the best tapas and dishes of the Spanish recipe book.

10 Best websites where you can find Spanish ingredients and food.

https://www.yourspanishshop.es/en/
 Your Spanish Shop is an online store of Spanish food products, with quality items, prestigious brands and traditional preparations. They have a wide range of products, to be able to enjoy dishes anywhere on the planet such as seafood paella, Iberian assortment, Asturian bean stew or Iberian ham at fantastic prices and with immediate and safe shipping.


https://yourspanishcorner.com/en/
 Spanish lifestyle, recipes, destinations & Online shop


https://www.tienda.com/food/
 Fine Spanish food and wine from traditional and artisan producers. Over 800 items, from jamon, chorizo and manchego, to paella ingredients, tapas, and desserts.


https://www.tiendadelicias.com/
 Family owned company and Distributor of the best gourmet products from our native country of Spain since 1997.


https://www.igourmet.com/spanishfood.asp
 | America's leading online specialty cheese, fine foods and exquisite gift website. 


https://www.laespanolameats.com/en/
Import, Manufacture, Creators of Charcuterie, Purveyors of Fine Foods from Spain, Food Production, Products of Spain, Jamon Iberico, Paella Valenciana


https://www.gastronomicspain.com/en/ 
A Spanish supermarket where you can find everything, an online store that offers a wide range of Spanish food, from pig tripe and tripe, to ñoras and mojama. 


https://www.despanabrandfoods.com/
 It represents a reliable and respected source for those looking to find authentic flavors and ingredients imported exclusively from Spain.


https://brindisa.com 
The business is a tribute to the people who create the remarkable cheeses, hams, meats, fish, and a huge selection of other ingredients that are now enjoyed in the UK.


https://delicioso.co.uk
This company searches out authentic family-run businesses throughout Spain to bring regional specialities to delicatessens, tapas bars, restaurants, retailers and distributors throughout the UK and of course to you!

I hope you will find your most liked Spanish products to prepare the best tapas and dishes from the Spanish recipe book for your family.

The 10 Best shops of Spanish food products online

Today, with the rise of the online business, we could say that we can almost find any typical Spanish product and have it sent home or at work in a few days. That is why I propose this fantastic list of the best top 10 online shops of Spanish food products online, where you can find an incredible variety of options to prepare the best tapas and dishes from the Spanish recipe book.

Some of the questions I receive most about the Spanish Iberian ham are :

Is the Iberian ham a  healthy food? 
Is it true that ham fat does not give cholesterol? 
What is the best type of ham?

Today I will clarify all these doubts, talking about one of the jewels of Spanish cuisine. There are different variants to classify ham.

In Spain, there are two main pig breeds, the white pig and the Iberian pig. Today we will focus on the Iberian pig. And we will place it in one of the 4 denominations of origin: 

D.O.P DEHESA DE EXTREMADURA (EXTREMADURA)

For the ham to be in the JAMON D.O.P IBERICO market, it must come strictly from one of these regions. There is a regulatory council, D.O.P(Protected Origin Denomination) (in Spanish: Denominacion de Origen Protegido), which controls the place of birth, the feeding and conditions of these animals are the correct one. I think that is the only way to get this delicious typical Spanish product: the IBERIAN HAM.

Pigs live in freedom in large DEHESAS, typical land in the Mediterranean forest full of groves of HOLM OAK, CORK OAK AND GALL OAKS TREES. These trees are what provide the main food of the Iberian pig.

The final part of their diet is called LA MONTANERA, when the pig travels kilometres of pasture in search of the last fruit to eat, which would be the oak acorn, and is always in the highest part of the pasture.

We could say these pigs are true athletes with a diet based on cereals, acorns, nuts, and field herbs.

The pure Iberian breed of pigs get their flavours from their feeding, which has been entirely natural, and I mean by this, only cereals, acorns, and herbs of the Mediterranean forest. That is why it is called 100% ( acorn-fed) JAMON IBERICO DE BELLOTA( Acorn).

The way to differentiate it in the market from other Iberian hams is through a black label that the producer must put on. 

There are four colours of labels where we can read essential information about the breed and the feed of any Spanish ham in the market.

And the fact that they feed exclusively with different nuts, such as acorn, with high concentrations of oleic acid, makes this fat unsaturated, unlike hams from white pigs, which contain a high proportion of saturated fats. This translates into the fact that 100% Iberian acorn-fed ham provides cholesterol considered good by health and nutrition specialists.

For each 100 grams
Calcium. 27,08 mg
Carbohydrates. 0,10 g
Energy. 375 Kcal
Phosphorus. 157,5 mg
Fat. 22,4 g
Iron. 3,35 mg
Magnesium. 157,5 mg
Potassium. 153 mg
Proteins. 43,2 g
Sodium. 1110 mg
Vitamin B12. 15,68 µg
Vitamin E. 11 µg

I hope I have solved your questions about this delicious typical Spanish product. Accompany it with a glass of red wine and some bread, and enjoy.

Let me share with you three exciting Websites where you can learn more about this beautiful Spanish product.

en.wikipedia.org › wiki › Jamón_ibérico‍

Spanish Iberiam Ham. Healthy food?

Some of the questions I receive most about the Spanish iberian ham are :Is the Iberian ham a healthy food? Is it true that ham fat does not give cholesterol? What is the best type of ham?‍Well, today I am going to clarify all these doubts, talking about one of the jewels of Spanish cuisine.

Learn how to cook the best Spanish recipes