Salty Cod and Raisins Empanada + Morcheeba

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Baking, Cooking, Empanada, Food, Music, Recipes, Tapas

Together with the cockles Empanada this is my favorite. I am mad about Salty Cod. It has a beautiful flavour and texture. Very different to the fresh one.

And this Empanada…with the raising contrast…and the Pimenton touch… And it gets better the next day when the pastry has absorbed all the flavours.

Enjoy it with a cold Albariño.

Music…Over and Over by Morcheeba

Olives, Capers and Tuna Empanadillas + Pearl Jam

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Baking, Bread, Cooking, Empanadillas, Food, Music, Recipes, Starters

Empanadillas are the smaller version of Empanadas. They admit almost any filling so there are a good solution to get rid of leftovers.

I like the exotic touch of Fennel seeds on these ones.

The pastry is quite easy to make and I don’t recommend you to use puff pastry or shortcrust…it is not the same. You could also use butter instead of Olive Oil, the same pastry used for the Torta Pascualina.

If you have any extravagant ideas for Empanadillas fillings please let me know. I will be happy to try them!

Music by Pearl Jam: Black

Spinach and Prawn Stuffed Potatoes + Dean Martin

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Cooking, Food, Main courses, Music, Recipes, Video

Another easy and healthy for the weekend. Have a good one!

The great Dean Martin is in charge of the music. Ain’t That a Kick in the Head

Seafood Paella with Fregola Sarda + Pulp

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Cooking, Food, Main courses, Music, Pasta, Recipes

It seems that I completely abandoned my blog. But it has been in my mind every day. The last few weeks had been very busy between painting in the house and family and friends visits. I was cooking, but mainly dishes already in the blog or basic salads to feed big numbers…

Visitors will be around for a good while and the second round of painting is due to start next week. I won’t be very regular posting in the next few weeks but I will try to be better.

Today, a different Paella. Simple but full of flavour. I don’t like to add too many ingredients, quality Vs. quantity. And the Fregola, what a discovery! It retains better the flavours than the rice and has a lovely texture. If you try it you will repeat.

And the music, Common People by Pulp. I was lucky to see them last year and they are brilliant in concert.

Sole with Caramelised Orange (Lenguado con Naranja Caramelizada) + Bert Jansch

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Cooking, Food, Main courses, Music, Recipes

A different way to have Sole. Fresh and simple.

This song Come Sing Me a Happy Song… by Bert Jansch is a recent discovery. It is part of The Squid and the Whale, a great movie you can’t miss.

Prawn Ceviche (Ceviche de Gambas)

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Food, Recipes, Salad, Starters, Tapas

I became addicted to ceviches in Mexico. Still remember the ceviche from Hacienda Puerta Campeche. And the snail or octopus ceviche we had at the beach in Celestun.

Simple, healthy, fresh and full of flavour.

Atascaburras (A difficult translation…)

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Food, Main courses, Recipes, Starters, Tapas

This is a traditional dish from Castilla La Mancha. My grandmother used to make it quite often. One of my favourites.

Preserving the cod in salt gives to the fish a much better texture and flavour. Nothing to do with the fresh one.

The translation is a bit tricky. “Atascar” is to get stuck and “Burra” is a female donkey.

I like the idea of a dish being named after its sound. When you are making the dish, mashing the potatoes with the garlic, cod and olive oil, the sound it makes is the same of a donkey walking on muck.

Avocado, Gulas and Prawns Tapa

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Food, Recipes, Starters, Tapas

Don’t worry. They are not worms. Gulas are just Surimi, the same fish paste used in Crab Sticks. Different shape.

Gulas try to imitate Angulas (young Eels). Due to decreased supply from overfishing, changes in the ocean habitat and a big demand in Spain and Japan,  Angulas  price is constantly going up (in Christmas around €2000/kilo).

Gulas became very popular a few years ago and can be found everywhere in Spain.   “A la Bilbaina” (fried in olive oil with garlic and chilli) or served with scrambled eggs are the most common ones.

*If you have the chance to try the real ones, Angulas, don’t miss it. It is a real delicacy.

Guacamole and Anchovy Toast (Tosta de Guacamole y Anchoas)

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Food, Recipes, Starters, Tapas

I love a good Guacamole. Sadly it is not easy to find good ones and I don’t understand why.

Simplicity is the key (and good ingredients). There is no need to add weird sauces. Please.

Served on a toasted Ciabatta with anchovies, herrings or tuna belly in olive oil…a delicacy.

Squid and Peas Casserole (Estofado de Calamares y Guisantes)

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Food, Main courses, Recipes

As the spring doesn’t want to arrive to these lands, we are still in Casserole season. And I have the impression that it will never end….