Spanish Food - How To Prepare Boquerones
Whilst on your travels in Spain and pausing to take a breath from
site-seeing, you have surely experimented with “tapas” at a
welcoming bar.
If this is the case, it is more than likely that you have come
across the small, tasty filleted fish, preserved in olive oil,
sliced garlic and chopped parsley, and highly popular throughout
Spain. This delectable dish is usually known as “boquerones” but,
depending on the area, can also be called “anchoas”.
Boquerones are small, fresh anchovies. Accompanied by crisp,
fresh Spanish bread, a glass of ruby-red wine or refreshing
Asturian cider, they are a delight to eat. Moreover - as with
many traditional Spanish dishes which comprise the renowned
Mediterranean Diet - they are extremely healthy.
Like its friend the sardine, the anchovy is an oily fish, packed
full of proteins and minerals, protecting against heart disease,
and “good” for cholesterol. What
Spanish Food - How To Make Spicy Gazpacho Soup.
Home-made soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.
But … who on earth could face boiling bones for hours on end
during the scorching Spanish summer weather, not to mention
preparing the soup once the stock is made? I don
Spanish Food - The Perfect Paella
Looking for a traditional Spanish recipe? Without doubt, the
best-known is going to be the prodigious paella … that tasty,
adaptable, gregarious dish famed throughout Spain and the World.
And, what an impressive choice of recipes exist for a pleasurable
paella: seafood, chicken, rabbit … or a mixture of all three!
Perhaps you are non-meat eating … well, just opt for one of the
several vegetarian paella recipes. Bit of a health fanatic?
Then substitute white rice for whole-grain rice or wild rice.
Got a large family and not much money to feed them on? Use
plenty of rice and imagination along with a tasty stock, plus
whatever you can find in the cupboard! I have certainly enjoyed
many paellas where there have been more bones/shells than meat/
seafood! And, very tasty they have been too, the richness of
the company more than compensating for any paucity in the
ingrediants.
So … how do you go about making the perfect paella? First of
all, you need to choose your rice. The short-grained rice from
Valencia - where most Spanish rice originates - is fine for
making paellas. However, the “bomba” rice grown in the
neighboring region of Murcia, is the “king” of paella rice: again,
short-grained, it has the ability to absorb the stock whilst
remaining firm.
Another “must” is to use saffron (”azafr
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