Tag Archives: Spanish cuisine

Green beans with pine nuts

Green beans with pine nuts

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how fresh they are, snap one in half. The ‘snap’ should be clean and clear. Don’t buy them if the ‘snap’ is lacking, and if the insides do not seem juicy when you break them open. Home-grown green beans are in season from June to September. Thin green finger-length beans that are also called French beans or haricots verts. They also include the fatter snap or bobby bean, and the yellow wax bean. Confusingly, green beans are not always green; some varieties you might find at farmers’ markets and farm shops are yellow or purple – but all are delicious.

Spanish pork and vegetable stew

Spanish pork and vegetable stew

Spanish pork and vegetable stew is a perfect dish for the autumn weather that coming. Perfect on the cold night with a big glass of Rioja, this rustic and comforting stew is a variation on the style popular in central Spain. Using delicious products local to the area, it is packed full of flavour: smoky chorizo, sweet peppers and rich tomatoes. What is the best, it is perfect dish for evenings with guests or big families. A good, hearty dish for everyone. In this recipe is used jamón, the Spanish ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig). Any type of ham can be used instead of jamón, so do not worry about it.

Chicken livers in sherry sauce

Chicken livers in sherry sauce

Chicken livers in sherry sauce is well known Spanish dish. One corner of Andalucia includes Jerez de la Frontera and Sanlúcar de Barrameda. Much sherry is produced there. So many Spanish meals can be improved with a drop of sherry. It is a favourite in some of the tapas bars around the Spain. Kidneys are often cooked in the same way and this recipe can be adapted for kidneys if you prefer them. In Andalucia they sometimes replace the sherry with a dry Montilla wine which is very similar. Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course.

Garlic prawns

Garlic prawns

Garlic prawns are a diamond coming from Catalan cuisine. As an appetiser for a dinner party, or one of the many tapas you tuck in to over a glass of wine and some good conversation, garlic prawns are sure to be a hit. Serve in cazuelas de barro (earthenware ramekins) for a particularly authentic approach. Cold-water prawns are sold ready-cooked, either peeled or with the shell still on. Warm-water prawns are rarely peeled, but are sold raw and cooked in the shell. Both types of prawns, when sold raw, are likely to have been frozen at some point, even if you buy them chilled: check the label before purchasing if you want to freeze them. If you’re not intending to use the prawns immediately, it’s best to buy them already frozen.