|The Fiat 500|
On arrival it was beers all round, another 'tradition' that I enjoy in Spain. Beer is for socialising, wine is for food. Which is probably why some of the best food wine in the world is Spanish. JM served a starter of different chorizos, a huge plate of Iberico ham and a salad of leaves with tomatoes, roasted red pepper and bacalao. The salad was amazing, by the end we were fighting over the last few bits of the wonderful fishy salty little white slivers of the bacalao. For the salad JM said she didn't soak the cod but rather just washed and then let the salt season the dressing. I love chorizo but didn't eat a lot as I must confess I think I had half the plate of Iberico, it was so so good, the fat melting on your tongue and the sweet, earthy flavour of the acorns coming through also. I felt rude for eating so much but quickly realised that it really wasn't a problem. Served with a gorgeous rich Ribero del Duero of P's I could have gone home there and then because the starters were a stunning flavoursome meal on their own.
|Flan de Turrón|
With a brandy espresso to finish we said our 'hasta mananas' until lunch the next day when we were meeting in a restaurant for paella cooked on orange wood from the orchards around Burriana. But that's for part 5! For now here is a recipe for Fideuà with allioli, I should point out this is not my recipe but cobbled together from several books, websites and questions to friends, I include it here simply for you to try. Enjoy.
This will serve 4
600g seafood - usually prawns but I like to add scallops too
1 onion finely chopped
1 clove garlic finely chopped
2-3 ripe tomatoes chopped roughly
1tsp paprika smoked gives an earthy slightly heavier flavour, sweet a sweeter
Roughly 800ml fish or seafood stock
400g pasta, I use vermicelli broken up in a bag
Olive oil, salt and pepper
Cook in a paella pan if you have one, if not a frying pan or saute pan. Heat the oil and then add the onion and garlic, soften but don't colour. Add the tomatoes and pimenton and cook down to a paste like consistency. Add in the stock and bring to the boil then add the pasta. It's a bit of trial and error with the amount of stock, logically if too much boil rapidly, if not enough add some more or some water. About half way through cooking (5-7mins) add the seafood and push to submerge but do not stir in any way. When the pasta is tender (15 mins) remove from the heat and serve with allioli. Note: You could cook the seafood on it's own beforehand, it's up to you.
To follow: Day 3, Burriana
Previous: Day 2, Valencia