Tag Archives: onion

Sardinas en Escabeche

Food can be preserved en Escabeche using vinegar and olive oil for a considerable amount of time. This technique originated in Persia or Arabia several millennia ago. The word escabeche is derived from the Persian word sikbaj, meaning cooked in … Continue reading

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Pollo con Ajo y Limón

Chicken with garlic and lemon is a popular dish in many countries and definitely Spain, which produces the largest amount of garlic in Europe and the 6th largest amount in the world. Spain doesn’t produce quite as many lemons globally, … Continue reading

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Huevos a la Flamenca

Huevos a la Flamenca is a popular egg dish from Andalucia. Huevos a la Flamenca means flamenco style eggs, Flamenco being the music and culture of the Gitanos (gypsies) from the south of Spain. There is no proven etymology for … Continue reading

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Músclos a la Marinera

I went out to buy sardines but got sidetracked by pork osso bucco and a kilo of mussels with a very silly price tag (£1.75) – they were practically giving them away! I conversed with the fish lady – she … Continue reading

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Corzo al Chilindrón

Chilindrón is a typical stew from Aragón, a mountainous Spanish region with the Pyrenees to the north and Cataluña to the East. Back in 1137, Ramon Berenguer IV (Count of Barcelona) married Petronilla of Aragon, and created a major medieval … Continue reading

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Corazones de Pollo

I bought a kilo of chicken hearts this week for a silly price. Half the hearts were marinated and scorched on the grill, while the other half became a delicious Spanish stew. I appreciate that many people are turned off … Continue reading

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Judías Pintas con Cordero

While searching for a new Spanish recipe with white beans and leftover lamb, I came across recetas tradicionales using pinto beans instead.  I’m inclined to think that these are variations on an old recipe, dating back to before la Reconquista … Continue reading

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Potaje de Vigilia

Potaje de Vigilia is a very popular Spanish dish, containing chickpeas and bacalao (salt cod), served on the Fridays during Lent. The word potaje translates directly from the old French pottage, meaning cooked in a pot – the English translation … Continue reading

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Prawn Étouffée

Étouffée made with crawfish or shrimp (prawns are the closest thing in the UK) is a very popular dish from Louisiana. The word étouffée comes from the French étouffer, which means to smother or suffocate – the crawfish (or prawns … Continue reading

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Tortilla de Riñones

The Spanish Tortilla is typically a fat, cake like, omelette containing potatoes and sometimes onions. However, a tortilla can contain all sorts of ingredients, such as mushrooms, spinach, tomatoes and even bacalao (salt cod). I’ve enjoyed Tortilla de Riñones in … Continue reading

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