Category: Spanish Food and Drink

Exploring the Delicious World of Asparagus

Welcome to our culinary journey where we explore the delightful world of asparagus! This versatile vegetable, cherished for its delicate flavour and nutritional prowess, holds a special place in both traditional and contemporary Spanish cuisine. Join us as we unravel the health benefits of asparagus and discover some delectable Spanish recipes that celebrate this seasonal treasure.

**Health Benefits of Asparagus**

1. **Nutrient Powerhouse**: Asparagus is rich in essential vitamins and minerals, including vitamins A, C, E, and K, as well as folate, iron, and potassium. These nutrients play crucial roles in supporting overall health and vitality.

2. **Digestive Health**: Asparagus is an excellent source of dietary fibre, which aids digestion, promotes regularity, and supports gut health. It also contains prebiotics that nourish beneficial gut bacteria, contributing to a healthy digestive system.

3. **Antioxidant Properties**: Asparagus is loaded with antioxidants, such as flavonoids and polyphenols, which help combat oxidative stress and reduce the risk of chronic diseases, including heart disease and cancer.

4. **Anti-Inflammatory Benefits**: The unique combination of phytonutrients found in asparagus possesses potent anti-inflammatory properties, which may help reduce inflammation and alleviate symptoms of inflammatory conditions.

5. **Heart Health**: Asparagus is low in calories and cholesterol, making it an ideal addition to heart-healthy diets. Its high levels of folate and potassium support cardiovascular health by regulating blood pressure and reducing the risk of stroke and heart disease.

**Spanish Recipes Featuring Asparagus**

1. **Espárragos a la Brasa (Grilled Asparagus)**: This simple yet flavorful dish highlights the natural sweetness of asparagus enhanced by the smoky char of the grill. Drizzle with extra virgin olive oil, sprinkle with sea salt, and grill until tender. Serve as a vibrant side dish or tapas accompaniment.

2. **Crema de Espárragos (Cream of Asparagus Soup)**: Indulge in the creamy richness of this classic Spanish soup, where tender asparagus is pureed to silky perfection. Sauté onions and garlic, add chopped asparagus spears, and vegetable broth, and simmer until tender. Blend until smooth, stir in a splash of cream, and garnish with fresh herbs for an elegant starter or light meal.

3. **Tortilla de Espárragos (Asparagus Frittata)**: Elevate the humble frittata with the vibrant flavours of asparagus. Sauté asparagus spears with onions until tender, then pour beaten eggs over the mixture and cook until set. Serve warm or at room temperature, sliced into wedges, for a satisfying brunch or picnic fare.

4. **Ensalada de Espárragos (Asparagus Salad)**: Celebrate the bounty of spring with a refreshing asparagus salad. Blanch asparagus spears until crisp-tender, then toss with cherry tomatoes, olives, and a zesty vinaigrette. Top with crumbled cheese, toasted almonds, or hard-boiled eggs for a vibrant and nutritious salad with Mediterranean flavours.

Incorporate asparagus’s nutritional benefits and culinary versatility into your culinary repertoire with these delightful Spanish recipes. Whether enjoyed as a standalone dish or incorporated into savoury creations, asparagus adds a touch of freshness and sophistication to every meal. Bon appétit!

Check out the great Andalucian dishes when you come and stay with Nerja Beach Holidays in 2024.

Recipe for turkey breast wrapped in bacon and on a bed of lentils

**Ingredients:**
– 1 boneless turkey breast (approximately 2 pounds)
– 6-8 slices of bacon
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– Cooking spray (for the air fryer basket)

**Instructions:**

1. **Prep the Turkey Breast:**
– Begin by patting the turkey breast dry with paper towels. This helps the bacon adhere better to the turkey.

2. **Season Turkey:**
– Mix the garlic powder, onion powder, dried thyme, rosemary, salt, and black pepper in a small bowl.

3. **Coat the Turkey:**
– Drizzle the olive oil over the turkey breast and rub it all over to create a thin, even coating.
– Sprinkle the seasoning mix you prepared in step 2 all over the turkey. Make sure to season it evenly on all sides.

4. **Wrap with Bacon:**
– Lay the bacon strips side by side on a clean surface, slightly overlapping.
– Place the seasoned turkey breast on top of the bacon strips.
– Carefully wrap the bacon around the turkey, ensuring it’s well-covered. Use toothpicks to secure the bacon in place, if necessary.

5. **Preheat the Air Fryer:**
– Preheat your air fryer to 360°F (180°C) for about 5 minutes.

6. **Cook the Turkey:**
– Lightly grease the air fryer basket with cooking spray to prevent sticking.
– Place the bacon-wrapped turkey breast in the air fryer basket, seam side down. This ensures that the bacon stays in place.
– Cook at 360°F (180°C) for about 25-30 minutes. Halfway through the cooking time (around 15 minutes), flip the turkey breast to ensure even cooking. You can also baste it with some of the rendered bacon fat for added flavour.

7. **Check for Doneness:**
– Use a meat thermometer to check the internal temperature of the turkey. It should read at least 165°F (74°C) when inserted into the thickest part of the meat. If you haven’t got one, prick with a toothpick and see if the juices run clear.

8. **Crisp the Bacon (Optional):**
– If the bacon isn’t as crispy as you’d like, increase the air fryer temperature to 400°F (200°C) for the last few minutes of cooking. Keep a close eye on it to prevent burning.

9. **Rest and Serve:**
– Once the turkey breast reaches the desired temperature, remove it from the air fryer and let it rest for a few minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
– Slice the turkey and serve it with your favourite sides.

Enjoy your delicious turkey breast wrapped in bacon, cooked to perfection in the air fryer! 

Change Mud for Tomatoes and you have a Spanish Glastonbury – Wednesday 30th August 2023

When it comes to unique and exhilarating festivals, Spain knows how to throw a party like no other. One such event that stands out from the crowd is “La Tomatina,” a vibrant and messy celebration that has captured the hearts of locals and tourists alike. Held annually in the town of Buñol, this iconic tomato-throwing fiesta is a testament to Spain’s zest for life, camaraderie, and, of course, an abundance of ripe red tomatoes!

The Origins:

La Tomatina traces its origins back to a fateful day in the late 1940s. The story goes that a group of young friends attending a parade decided to add some playful spontaneity to the event. A street fight ensued, and several stalls of tomatoes were among the casualties. Seemingly unfazed by the mess they had created, the young participants engaged in an impromptu tomato war. The following year, they returned with their own supply of tomatoes, kicking off a tradition that would evolve into one of Spain’s most famous festivities.

Preparation and Ritual:

Today, La Tomatina has become a well-organized event that attracts participants from all over the world. Held on the last Wednesday of August, the festival’s preparation involves an immense logistical effort. Tons of tomatoes are shipped into the small town of Buñol, transforming its streets into a tomato battlefield. The local shops and houses are draped with plastic covers to protect them from the impending splatter.

The actual event begins when participants scramble to reach a ham at the top of a greased pole – a tradition that kicks off the tomato-throwing frenzy. Once the ham is grabbed, trucks loaded with tomatoes make their way through the streets, eagerly awaited by a sea of excited revellers.

The Tomato Tango:

As the signal is given to start, the streets erupt into a scene that can only be described as organized chaos. Tomatoes fly through the air, creating a tidal wave of red amidst shouts of glee. Strangers become allies as they team up to launch tomato salvos at rival factions, and friends become targets in a friendly food fight of epic proportions.

It’s not just about the tomatoes, though. Amidst the laughter and the mess, bonds are formed, and a sense of community blooms. The event is a beautiful metaphor for the unifying power of shared experiences, bringing together people of different backgrounds and nationalities to celebrate a simple joy: throwing tomatoes at each other.

The Aftermath:

As the tomato dust settles and the last tosses are made, the streets of Buñol transform into a riverside of tomato puree. But the mess is not the focus – it’s the unforgettable memories, the camaraderie, and the sheer delight that linger in the air. Local fire trucks hose down participants and streets alike, leaving behind a clean slate for the next year’s festivity.

Conclusion:

La Tomatina is not just about tomatoes – it’s a celebration of life, spontaneity, and the boundless human capacity for joy. This peculiar fiesta has transcended its humble origins to become a global symbol of fun and unity. So, if you’re ever in Spain in late August, consider trading your fancy clothes for old ones, joining the tomato tango, and relishing in the juicy joy that is La Tomatina. After all, some of life’s most memorable experiences are the messiest ones!

If you are staying in Nerja, please don’t start throwing tomatoes, you are a long way from Buñol!

Pollo Envuelto En Tocino Con Garbanzos

This dish is a tad similar to UK Hunters Chicken, insomuch as it is chicken wrapped in bacon. However, trust me, this dish is as Spanish as you can get. The Garbanzos or Chickpeas are a bit of a staple here in Spain. They are cheap, they go with any dish you like, they are filling but, most of all, they taste great!

In the photo, I have the chicken on a bed of chickpeas and a mound of homemade pickled red onions and fresh chives from my garden. The beer and Piri-Piri sauce are optional. I prepared this dish in a Cosori Air Fryer.

Ingredients:

2 x small chicken breasts

6 rashers of bacon of your choice (I use smoked)

1 jar of chickpeas (Garbanzos)

Salt and Pepper

1 stock cube

Oil spray for the air fryer

Method:

Cut the chicken breasts halfway down, lengthways at the thicker end (to help the meat cook evenly)

Lay 3 pieces of bacon, for each portion, on a work surface and place the chicken breast on top. Starting from the thin end, wrap the bacon around the chicken, covering as much as you can. 

Spray the air fryer basket and place the chicken inside. There is a preset on the Casori Air Fryer (195C for 25 minutes) simply press “Go” check back halfway through and turn the chicken over.

In a saucepan, having washed the chickpeas, add them to the pan and crumble in a stock cube and enough water to cover them, (I used chicken OXO) and bring to a boil then gentle simmer. add salt and pepper to taste.

That’s basically it! When the chicken is cooked, serve it on a bed of chickpeas and jazz it up in whatever way you like.

Enjoy!

Here’s a simple recipe for Pickled Red Onions 

In Andalucia, at the time of writing, the weather is in the high 30’s, and some days, even hotter! There is a simple, tasty and refreshing condiment that goes with all sorts of dishes and is even great on its own: Pickled Red Onions. It is so easy, why not make some in your self-catering apartment in Nerja?

 

Ingredients:

2 red onions, thinly sliced
1/2 cup Red wine vinegar
1 teaspoon honey
1 teaspoon salt
Dried parsley (optional, for added flavour)

Instructions:

Prepare the onions: Peel the red onions and slice them thinly. You can use a sharp knife or a mandoline slicer for even slices.

Sterilize the jar: Before you start pickling, ensure the jar you’ll be using is clean and sterilized. You can do this by washing it with hot, soapy water and rinsing it thoroughly.

Combine vinegar and honey: In a small saucepan, add the white wine vinegar and honey. Heat the mixture over low heat, stirring until the honey is dissolved. You don’t need to bring it to a boil; just warm it enough to mix the ingredients.

Add salt and parsley: Once the honey is fully dissolved in the vinegar, stir in the teaspoon of salt and a sprinkle of dried parsley for extra flavour. The parsley is optional, but it adds a nice touch to the pickled onions.

Pack the jar: Place the thinly sliced red onions into the sterilized jar.

Pour the vinegar mixture: Carefully pour the warm vinegar mixture over the sliced onions in the jar. Ensure that the onions are fully covered with the liquid.

Let it cool: Allow the pickling liquid and onions to cool down to room temperature.

Seal and refrigerate: Once cooled, tightly seal the jar with its lid and place it in the refrigerator. The pickled onions will be ready to eat after a few hours, but for the best flavour, let them marinate for at least 24 hours before using.

These pickled red onions can be a fantastic addition to salads, sandwiches, tacos, burgers, and various other dishes. Enjoy the tangy and sweet flavour of your homemade pickled onions! Remember, pickled onions can be stored in the refrigerator for several weeks. This is Ideal for your beach holidays.

Nerja Communities on Facebook – Opinions are Divided

My two favourite Nerja restaurants

I wrote a blog a week or so ago referencing two Restaurants in Nerja that we first ate in on our original visit to Nerja in March 1995. Two weeks in the Balcòn de Europa Hotel flew by. We had seen the travel programme, “Wish You Were Here?…” hosted by Judith Chalmers and decided to pay Nerja a visit.

The first “proper” restaurant we ate in was a place near the top of the town called El Niño: the second was Chiringuito Ayo on Burriana Beach.

My aim for writing the post was to reminisce on the changing face of Nerja and get people’s opinions on the two eateries. El Niño has since moved to Burriana Beach but Ayo remains in place.

Out of the two blog posts, I was surprised at the negative comments in regards to both of these restaurants /chiringuito. Ayo, in particular, was brutally slated; El Niño didn’t fare much better. I was both surprised and saddened by what I read.

Both of these establishments feature high on my first memories of Nerja. But, people will give you the cold, hard truth if a restaurant, bar, cafe etc is not up to scratch. Considering that Ayo received an award in 2021, some of the comments seem wide of the mark. It only takes one incident to happen, such as a bad meal, poor service or high price to get the keyboard warriors spreading bad reviews.

My advice is for you to decide for yourself when you stay at Nerja Beach Holidays. Visit both Ayo and El Niño and see what they have to offer. If they are not that good, you can always blame me.

Here are the Nerja Facebook groups. Nerja Food and Drink, Nerja Info

What are Chiringuitos?

Chiringuitos are small beachside establishments commonly found in Spain, particularly along the coasts of Andalusia, Catalonia, and Valencia. The word “chiringuito” originates from Spanish and refers to a temporary or makeshift structure. Chiringuitos are usually made of wooden poles, palm fronds, or other lightweight materials, giving them a rustic and casual appearance.

These beach bars are popular gathering spots for locals and tourists, offering a relaxed and informal atmosphere. Chiringuitos typically provide food and drinks, including traditional Spanish dishes like paella, fresh seafood, tapas, and refreshing beverages such as sangria. They often have outdoor seating, allowing visitors to enjoy the beautiful beach views while indulging in their meals or relaxing with a drink.

Chiringuitos are an integral part of the Mediterranean beach culture, and they are incredibly vibrant during the summer months when people flock to the beaches for sunbathing, swimming, and socializing. They contribute to the lively and festive ambience of Spain’s coastal regions, providing a place to unwind, enjoy delicious food, and soak up the sun and sea.

These days, chiringuitos can be large, permanent structures, such as La Barca and Ayo on Burriana Beach. You will find these establishments well patronised.

The very best Crispy Belly Pork in the world!

Crispy Belly Pork Recipe

I love cooking. I will try my hand at any type of cuisine; Chinese, Indian, Greek, French, Spanish, you name it, I’ll cook it!

One of my wife’s favourite meals is crispy belly pork. The crispier, the better. There are many different recipes to try, some good, some not too good. The best I found was a recipe by Chef John, a Chinese chef on Youtube.

About Chef John

Chef John began learning the art of Traditional Chinese Cuisine in 1987 when he was just 17 years old. He underwent systematic training in Shanghai to master many skills, such as knife work, selecting ingredients, seasoning, and temperature control.

Watch the video and see how to make this delicious dish. It really is simple and you will thank John for it. My own version uses a stock cube rubbed into the flesh side and my timings are a little different. But on the whole, it’s John’s recipe. I used a Cosori Air Fryer.

Enjoy!

 

Two dishes from two different countries

I have a long-standing love affair with cooking. I would rather spend hours in the kitchen than making eggs and chips. Beans on toast? It would be a cold day in hell before I would make something so simple.

There are two dishes that I have made on a regular basis; one is Italian, and the other, is Spanish. They are, however, very similar in preparation. The ingredients are also very similar.

I first tried Rabo de Toro way back in the late nineties. We were staying in the Reina Cristiana Hotel in Algeciras and took a trip to Ronda. We had seen a travel programme that named a restaurant that was right next to the Puente Nuevo, the iconic bridge made famous in the Hemingway novel For Whom the Bell Tolls. This restaurant was reputed to serve the best Rabo de Toro in Spain. It was a well-earned reputation.

The Ossobuco; I saw this dish on the TV some years ago and was very impressed. It really is very similar to the Rabo.

Ossobuco

Ossobuco is a traditional Italian dish that consists of braised shanks cooked with vegetables, white wine, and broth. The name “Ossobuco” translates to “bone with a hole” in Italian, referring to the marrow-filled bone in the centre of the veal shank.

The dish is typically prepared by searing the veal shanks to develop a rich caramelized flavour and then simmering them in a mixture of vegetables such as onions, carrots, celery, and garlic. White wine and broth are added to create a flavorful braising liquid. The dish is often seasoned with herbs such as bay leaves, thyme, and rosemary. Ossobuco recipe BBC

Rabo de Toro

Rabo de toro is a traditional Spanish dish that translates to “bull’s tail” in English. It is a hearty stew made from braised oxtail, typically cooked with vegetables, wine, and various spices. The dish has its roots in Andalusian cuisine and is particularly popular in the southern region of Spain, especially in cities like Cordoba and Seville. See the recipe by Michelle Minnaar.

I have eaten Rabo de Toro in Nerja if my memory serves me well, It was in Restaurante El Niño, which was many years ago long before they relocated to Burriana Beach. 

On a trip to Sevilla, we had Rabo de Toro as a tapas, served wrapped inside the crusty pastry, rather like a Spring Roll. It was very good.

The Ossobuco is a bit harder to come by, even the butcher in our village has to send off for it; after all, it’s not a traditional Spanish cut of meat. I’ve never eaten it in any restaurant, or, I don’t recall doing so.

It would be interesting to know if there are any eateries in Nerja that actually do serve Ossobuco.

Which is best; Ossobuco or Rabo?

These are two great dishes that people should try, either at home or in a good restaurant. Cooking them isn’t difficult but they do take a good 3 or 4 hours of slow cooking to get them right.

I would, given the choice, go for the Ossobuco and you have just one bone to contend with and there is plenty of meat.

I’m sure you might not agree.

 

My favourite Spanish food – Paella

 

What is Paella?

Paella refers to a traditional Spanish dish typically cooked in a wide, shallow pan called a “paellera” or “paella pan.” The pan is an essential part of the cooking process and helps to achieve the characteristic flavours and textures of paella. It is designed to have a large surface area, allowing the rice to cook evenly and develop a crispy layer at the bottom known as “socarrat.” So, while paella is a dish, a paella pan is specifically used for cooking it.

There are countless variations on the paella theme; on the coast, you may find a lot of fish-based dishes, while inland, rabbit and chicken often appear.

Just last week, I cooked a favourite for my family who was visiting Nerja and staying with Nerja Beach Holidays. I cooked the paella using just crustaceans, such as Dublin Bay prawns, large Tiger prawns and assorted shellfish.

I’ve written about this most “Spanish” of dishes on many occasions, this just happens to be the latest variation.

Ayo on Burriana Beach in Nerja

One of the most famous and successful paellas can be found in a chiringuito on Burriana Beach in Nerja; Ayo’s.

This beachside restaurant has been the subject of many travel and food programmes. Ayo’s has been everpresent on Burriana Beach for more than 50 years.

Check out this Youtube video and see Ayo at work, making a fantastic paella. If you are lucky enough to visit Nerja, make sure to check out the Chiringuitos, they are exceptionally good and serve great Spanish food.

I hope you really enjoy yourself.