The Boy's grandad has a lovely place in Spain and we spent an amazing 2 week there this summer. Me, The Boy and lots of lovely food= perfect.
Spanish Stew
What you need
300g Pork belly
Chorizo (I used about half of a sausage!)
1 onion, chopped
3 cloves of garlic, chopped
50 g tin of anchovies
1 red pepper
1 jar of haricot beans
2 tins of tomatoes
1 tsp smoked paprika
1 tbsp of sherry vinegar
1 handful of parsley
What you need to do
SO easy! Fry off the chorizo and remove. Fry the pork belly in the oil and remove. Saute the onions until soft. Chuck everything else in (apart from the parsley) with a good grinding of black pepper. Put in the oven (about 175c). Go and drink gin and tonics and play scrabble. Roughly 2 hours later (or indeed however long you want as long as the pork in lovely and tender) remove from oven and check the seasoning. Throw in the parsley
Serve with lots of crusty bread.
Gazpacho
This was lush. Really fresh and zingy. Even better the next day.
What you need
2 slices of stale bread
2 cloves of garlic, chopped
2 tbsp white wine vinegar
1 kg really ripe tomatoes (skinned)
1 green pepper (deseeded)
1 cucumber
1 onion
300mls of tomato juice
juice from 1/2 a lemon
salt and pepper
What you need to do
Tear the bread up and mix with the garlic, vinegar and 4 tbsp of water. Leave to soak for roughly half and hour.
Then put the bread mixture, plus everything else into the blender. Blend to desired texture and add water to your preferred consistency. Season with sherry vinegar to taste.
Top with any or all of the following: hard boiled eggs, onion, tomato, croutons, green peppers and cucumber.
Seafood Pasta
This dish is so quick once you've prepped everything so make sure you start frying the tomatoes and garlic roughly 5 minutes before the pasta is ready.
What you need
3 cloves of garlic
2 tomatoes, skinned and chopped
Couple of handfuls of clams
2 baby squid
Splash of white wine
12 prawns
2 big tbsp of creme fraiche
chilli
200g pasta
squeeze of lemon
parsley
What you need to do
Put the pasta on to boil.
Steam the clams in the wine until they have opened (throw any unopened ones in the bin). Strain the juice through a fine sieve save for later.
Fry the garlic and tomato. Add the prawns and squid and cook until the prawns turn pink. Add the clams, their juice, chilli, peas and creme fraiche.
Quickly drain the pasta (if you drain it quickly the pasta will retain some of the cooking water which adds to the sauce) and add to the fishy pan, give it a good season, sprinkle with parsley and a lovely squeeze of lemon.
As it was just the two of us and we were on holiday we ate it out of the saucepan with lots of wine. You can use a bowl if you want!
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| Did this a second time, check out the clams!? |
Tapas, Duck Style
Tapas is amazing. Whenever The Boy and I go out we share whatever we have so we get to try as many things as possible. My life is one big tapas.
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| L-R Soda bread, crispy pork in tomato sauce, tomato and onion salad, calamari, fried iberico chorizo, prawns with garlic aioli, tortilla |
Crispy Pork in Tomato Sauce
What you need
Pork belly strips (about 4)
2 cloves of garlic, chopped
Splash of sherry and sherry vinegar
400 mls pasatta
1 tsp smoked paprika
1 anchovy
1 tbsp chopped parsley
What you need to do
Season the pork belly and cook until crispy.
In a pan saute the garlic then add the sherry and vinegar, reduce. Add the rest of the ingredients and simmer for 10 minutes.
When the pork belly in ready, cut into pieces. Pour over the sauce.
Tortilla
What you need
2 potatoes, peeled and sliced
1 onion, finely sliced
1 garlic clove, crushed
6 eggs, beaten and seasoned
What you need to do
In a pan slowly cook the potatoes, garlic and onion until soft. Add the mixture to the eggs, stir, then return to the pan. Don't stir the mixture whilst it cooks, but shake the pan as it helps with the shape of the tortilla.
When the tortilla is beginning to look set on the top, invert a plate over the top and turn the tortilla out. Then carefully slide in back into the pan. Cook for a few more minutes. Turn onto a plate and serve lukewarm.
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| Went down well! |
Arroz con Lagontinos y Almejas
Known to us mere mortals as rice with prawns and clams!
What you need
350g of paella rice
2 large tomatoes, grated
2 cloves of garlic
1 red pepper
few strands of saffron, steeped in boiling water
6 slices of chorizo
1 small glass of white wine
1 litre of stock
handful of prawns
handful of clams
handful of peas
1 lemon
What you need to do
Gently fry the tomatoes, pepper, chorizo and garlic. Add the rice and stir so all the grains are covered in the chorizo oil. Add the wine, saffron and stock. Leave simmering for roughly 20 minutes. Try not to stir it! When the rice is nearly done add the clams, peas and prawns. Cook for 2 minutes then remove from heat. Cover with tin foil and leave for 5 minutes. Serve with a sprinkling of parsley and lemon wedges.
A few more foodie photos
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| Duck Pate |
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| Prawns Pil Pil |
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| Fillet with Prawns and Bearnaise Sauce |
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| Duck with Calvados Sauce |
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| Crispy Minted Lamb Chops |
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| Butterflied Sardines a la Duck |
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