4foodies in a Fiat 500 - Day 2 (continued), Burriana

The Fiat 500

The hospitality of the Spanish people I always find amazing. They are warm, welcoming, always complimentary. They seem to love bringing you into their homes and treating you as an honoured guest. I couldn't wait to got to P & JM's house for dinner. They are MM's parents and it's always a joy to spend time with them, despite the language barrier there is always a humour and an understanding. So it was a very quick turnaround from our wonderful day in Valencia. Just about time to go to the supermarket to get food for breakfast and wine to take for the meal. Faustino V, can't go wrong!!

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.

fideuà

The next course however was another favourite of mine, Fideuà. I first tried it in a restaurant by the port in Burriana last year and have made it myself several times since. I'll include the way I cook it below as it's really quite quick and lets the flavours of the ingredients stand on their own. It is essentially a pasta paella, is cooked in a paella and has similar characteristics, but is  lighter so suitable for an evening meal. The fideuà had langoustines and mussels and the tastes of the sea were delicious along with deep tomato and pimenton flavours coming through. It really is a glorious meal and ideal for sharing with friends as you can place the paella in the centre of the table if you want and let people serve themselves.

Flan de Turrón

I didn't think I could possibly eat dessert but dessert duly appeared. A Flan de Turrón which I believe is a flan made similarly to a creme Catalane but set a lot firmer, containing, custard, milk and an almond nougat with a melted caramel over the top. It looked so heavy but in reality was so light and almost airy. There was a beautiful balance of sweetness, milkiness and the nut flavours also. It was a totally new flavour to me and one that I really look forward to trying again and to experimenting with at home.

 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