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   B&B Accommodation and Fishing Holidays in Lecrin Valley, Andalucia, Spain

Traditional recipes from Andalucia Southern Spain

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The lounge   The rooftop splash pool   The front of the house   One of the guest bedrooms   The dining area   Looking down the street that Casa Azul is on

Tapas

Step out of the Andalusian sunshine. Just follow the crowds through this little doorway, into the cool interior of a typical bodega or wine bar. Multi-coloured tiles line the walls while clay-tiled floors shine with the patina of years of footsteps. Barrels of wine are stacked behind the bar. From wooden beams hang whole hams and links of sausages, ropes of garlic and peppers.

What really draws you in are the aromas wafting from the kitchen, as plate after plate of food is placed on the bar.

These plates of food are tapas, the best introduction to authentic Andalusian food. Tapas are small portions of foods, both hot and cold, served in bars, bodegas and tascas to accompany a copa of fino-- dry Spanish Sherry--or draught beer. You can enjoy tapas in most bars before the lunch hour (in Spain this is very late--tapas at 1 pm, lunch at 2 pm or after), and again before dinner (8-9 pm, with dinner later yet).

Tapas were invented in Andalusia. The word means "cover." In Andalusian wine-making regions, a saucer is customarily placed to cover a glass of wine in order to keep the little fruit flies from swarming in. A tidbit of food placed on the dish helped attract clients to the wine bar, so the cook--usually the owner's wife--would out-do herself to make more and better ones.

Tapa-hopping is part of the convivial Andalusian way of life. With a few friends you stop in at several bars to have a glass of wine and sample the tapa specialities of each. It's customary to stand up at the bar.

By award winning food writer Janet Mendel.For more information about the food and the books, you can get in touch with Janet at: jmendel@activanet.es

Eggs stuffed with tuna

Ingredients

  • 6 eggs,-2 peppers,-2tbls oil,-1 tin tuna in olive oil,-1 Baguette.
  • Method
  • Boil the eggs in cold water with salt for 15 minutes. Remove the shells under cold running water to stop them cooking. Chop them in half and remove the yolks. To enable them to stand upright , cut a small slice of the domed end. Stuffing, Crush and chop the yolk and mix with the tuna and 3 tbls of mayonnaise and stuff the egg whites.Stand each on a slice of baguette and garnish with a small piece of pepper.

    Chicken annd Ham Croquettes

    Ingredients

  • Bechamel sauce(see sauce and pastry recipes),-150g roast or boiled chicken,- 30g ham,-salt and nutmeg.
  • Method
  • Prepare the sauce using 60g flour and the same amounts of the other ingredients as indicated in the recipe. Add the chicken and ham mixing well. Bring to the boil then leave to cool completely, covering the surface with cling flim to prevent a crust from forming. Using two spoons, make small elongated shapes out of the mixture for the croquettes. Brush with beaten egg and roll in bread crumbs. Fry in oil at 170c. The amounts given for the flour and milk are approximate since the flour will absorb more or less liquid depending on its degree of moisture. The bechamel sauce must remain thick.

    Albondigas Con Salsa de Almendras y Azafran Meatballs in Saffron-Almond Sauce

    Ingredients

    Part 1

  • 14oz/400 g ground beef
  • 14oz/400 g ground pork
  • 2 oz/50 g stale bread, without crusts (2 slices)
  • 1 clove garlic, minced
  • 3 tbsp minced onion
  • 2 tbsp chopped parsley
  • 1/2 tsp salt
  • freshly grated nutmeg
  • 1 egg, beaten
  • flour
  • 1/3 cup/100 ml olive oil

    • Method

    Combine the ground meats in a bowl. Soak the sliced bread in water or milk to cover until soft. Squeeze it out and add to the meat with the garlic, onion, parsley, salt, nutmeg and egg. Knead well to make a smooth mixture. Form into small balls. Roll them in flour and fry very slowly in hot oil until browned on all sides. Remove and drain. The oil can be strained and used for the sauce.

    Part 2

  • 40 almonds, blanched and skinned
  • 1 slice bread (1 oz/25 g)
  • 3 tbsp olive oil
  • 10 peppercorns
  • 1/2 tsp saffron
  • 1 clove
  • 1/2 tsp salt
  • 2/3 cup/150 ml white wine
  • 1 cup/250 ml meat or chicken stock
  • lemon juice
  • chopped parsley
  • slivered fried almonds

    • Method

    Fry the almonds, bread and garlic in the oil until golden. Remove. In a mortar, crush the peppercorns, saffron, clove and salt. Add the toasted almonds, bread and garlic (or put it in a processor) with the wine to make a smooth paste. Combine this mixture in the pan with remaining oil and the stock. Bring to a boil, then add the fried meatballs. Simmer the meatballs for 20 minutes in the sauce, adding a little additional liquid if needed. Immediately before serving, add a squeeze of lemon juice. Serve prinkled with chopped parsley and a few slivered almonds.

    Makes about 36 meatballs.

    Cazón en Adobo. Marinated Fried Fish

    Ingredients

  • 1 1/2 lb/ 750 g bone-free fish, such as dogfish or monkfish
  • 3 tbsp olive oil
  • 5 tbsp wine vinegar
  • 1 tbsp water
  • 3 cloves garlic, chopped
  • 1/4 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • flour
  • olive oil for frying

    • While this is usually made with dogfish, a kind of shark, any solid-fleshed fish, such as monkfish, is good.

    Method

    Cut the fish into 1 1/2in/ 4-cm cubes, discarding any skin and bone. Put it in a glass or ceramic bowl. Mix together the oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Pour over the fish and mix well. Marinate for at least 6 hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Drain on paper towelling and serve hot.

    Makes about 45 pieces.

    Habas a la Andalusian. Andalusian style Broad beans

    Ingredients

  • 1 kg broad beans
  • 200g chorizo sausage
  • 2 slices chopped bacon
  • 2 cloves of garlic
  • 1 onion chopped
  • 1 small glass of sherry
  • 1 small glass of olive oil
  • 8 sprigs of mint
  • salt and pepper

    • Method

    Shell the beans and discard the pods. Lightly fry the chopped onions and garlic clovesin a casserole and then add the bacon. Once all the ingredients are transparent, add the beans. Cover the mixture with water. Add the sherry, 2 sprigs of chopped mint, salt and pepper. Cook the beans until tender. Chop the chorizo into thin slices and add. Garnish with the remaining sprigs of mint and serve.

    Salpicón de Mariscos. Shellfish Cocktail

    Ingedients

  • 1 lb/ 1/2 kg mussels, scrubbed and steamed open
  • 1/2 lb/ 250 g peeled prawns
  • 1 lb/ 1/2 kg tomatoes, chopped
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1/2 cucumber, peeled and chopped (optional)
  • 2 hard-cooked eggs
  • 1 clove garlic, crushed
  • 6 tbsp extra virgin olive oil
  • 5 tbsp wine vinegar
  • 3 tbsp chopped parsley
  • 1 tsp salt
  • lettuce to garnish

    • Discard mussel shells and any mussels which do not open. Cook the peeled prawns in boiling salted water for 30 seconds and drain. In a bowl combine the chopped tomatoes, onion, green pepper, cucumber and chopped egg whites. Mash the yolks with the crushed garlic. Whisk in the olive oil, vinegar, parsley, salt. Add the prawns and mussels to the tomato mixture. Stir in the dressing and chill, covered, until serving time. Serve on a platter garnished with lettuce.

    Makes 12 tapa servings.