Spanish Food – What do they like to eat in Spain?
The Spanish do love their meat. In fact, Spain has just 1.5% of the adult population that are vegetarians. Only Portugal has less, with just 1.2%.
Spanish supermarkets are fantastic places to shop for food. With a massive array of products from all over the European Union and plenty of fresh, local produce.
Some of the types and cuts of meat might be a little strange to non-Spaniards but there are always plenty of easy-recognisable cuts for you to choose from.
Here is my latest effort. Chuletòn.
A Chuletòn is a large steak. These two beauties were bought from our local Mercadona supermarket. Bone-in and well-marbled, I was going to do these as a roast rather than pan-fried meat. They weighed just under 0.6kg each (around 1.3 lbs).
Brown each steak on both sides in a very hot frying pan with a little olive oil. Transfer them then to a baking dish. Add a little beef stock (about 500 ml) and give the chops a good dressing of salt and fresh ground pepper.
Cover the baking dish with tin foil and put it into a preheated oven, on the highest setting, for 30 minutes.
Meanwhile, prepare fondant potatoes. Simply peel the potatoes and cut them square at each end, this is so they sit straight in the frying pan. Fry the potatoes on each end in olive oil and a knob of butter for 7 minutes on each end or until they go dark brown. Add 500ml of beef or chicken stock, enough to half-cover the potatoes.
Turn the oven down to 180º
Add the potatoes in the frying pan to the oven, along with the beef for 30 minutes.
After 30 minutes, turn the oven to 220º and take the foil off the baking dish and baste the meat. Cook for a further 15 minutes. Test the fondant potatoes with a toothpick or fork to make sure they are soft inside.
Take the meat out and rest it on a chopping board and cover with foil for a few minutes. This allows the meat to relax.
Once you are sure the potatoes are ready, simply plate-up. We had some lovely, fresh, Asparagus with the meat and potatoes. This was fresh out of the field, a gift from our Spanish neighbour.
To add a little creamed Horse Radish enhances what already is a divine dish. Although we had the meal with a nice bottle of Rueda red wine, we did have a few Mimosas (Cava with Mandarin juice) to help us while we waited for the meat to cook.
There are many places in Nerja that will do you a fantastic meal that features Chuletòn or other types of Spanish food. Check where to eat when you book your Nerja villa or apartment.