Food
A subtropical climate and rich Mediterranean coastline produces excellent conditions for agriculture, resulting in succulent fresh produce such as Valencia's famous oranges and lemons, a large production of salad items and mouth watering fruits such as kiwi, nectarines and peaches.
Fish markets are a fantastic way to become acquainted with the huge variety of seafood available, ranging from scallops and lobster to swordfish and red mullet - you can sample everything Spanish with freshly caught, succulent Mediterranean produce.
There are a number of supermarkets in every region, offering a large selection of English and European products enabling you to enjoy your favourite British foods whilst living in Spain.
Here are a selection of traditional Spanish recipes for you to try and enjoy:
Paella
You will need:
- 1/4 cup olive oil
- 3 to 5 pounds of diced chicken breast
- 1/4 cup water
- 1/2 cup chopped onion
- Half a garlic clove
- 3 tablespoons of butter
- 2 cups of uncooked rice
- Ground saffron, about 1/8 teaspoon
- 4 cups chicken broth
- 1 pound shrimp, cooked, shells removed
- 1 cup cooked diced ham or about 3/4 cup thinly sliced cooked Italian sausage
- 2 dozen cherrystone clams in shell
- Heat the olive oil in a large pan.
- Add the chicken to olive oil and brown.
- Add the water, cover the pan and simmer for thirty minutes until the chicken is tender.
- Remove the chicken and set a side.
- Add onion and garlic to the chicken juices in the pan.
- Cook slowly for five minutes.
- Melt the butter in a saucepan then add the rice and saffron.
- Stir over a low heat for five minutes and add the chicken broth and water.
- Bring to boiling point, cover and cook for 15-20 minutes
- Add the onion whilst stirring.
- Place the rice, chicken, shrimp, sausages and clams into a large casserole dish with a few clams on top.
- Bake at 350° until piping hot and the clams have opened.
Spanish Omelette (Tortilla de patatas)
You will need:
- 1/4 kg potatoes
- 6 eggs
- olive oil
- 1 onion
- Peel the potatoes, wash them thoroughly and cut them into thin slices.
- Chop the onion.
- Heat oil in a frying pan and then add the onion and sauté the onion until brown.
- Add the potatoes and salt (to taste).
- Stir the contents until the potatoes are done.
- Beat the eggs; add a pinch of salt and then the potatoes.
- Mix well.
- Increase temperature to high and add the egg and potato mixture.
- Brown on one side and then turn the omelet over to brown it on the other side.
Garlic Prawns (Gambas al Ajillo)
- 1/4 pint olive oil
- 4 garlic Cloves, peeled and sliced
- 1 dried red chili pepper, seeds removed
- 24 large, raw prawns, peeled
- Salt
- Heat oil in large earthenware casserole or individual ramekins over medium heat.
- Add garlic, chili pepper and prawns.
- Stir until prawns are done, about 3 minutes.
- Sprinkle with salt. Remove casserole from flame and immediately cover with plate.
- Serve in same dish while still sizzling and uncover at table.
- Serve with crusty white bread.