Posts Tagged ‘cuttlefish’

My birding trip in Spain was definitely not focused on gastronomy. All dinners were taken at the simple rural hotels where our group was staying, and lunches were at cafes and other modest eateries in villages along the birding routes. Menus were sometimes limited, with dishes selected in advance for the group by the local leader (and described for us in English, so I never got some of the Spanish names). Nevertheless, we encountered very good food in some of those places, including a few dishes that I hope to be able to recreate at home.


Lunches were usually a large assortment of tapas for the whole table, ranging from salads to the ubiquitous fried squid. Here are a few of the interesting items. (Click to enlarge the images.)


Jamón Ibérico, the air-cured Iberian ham at left, is always a treat. The fried cuttlefish were even tastier than their close relatives, squid. Next, potato croquettes – a frequent tapa offering. The medium-sized garden snails, a delicious short-season specialty, appeared to have been cooked with oil, garlic, and smoked paprika. And the last dish on the right is grilled chipirones: very small squid.


Frequent main courses at dinner included beautifully cooked fresh seafood:

seafood dishes

The tiny fried fish are fresh anchovies. Next, braised octopus. In the middle, a roasted whole choco, or large cuttlefish. More small fried fish, including tiny soles. Last, two tentacles of yet another octopus.


There were also good, hearty meat and poultry dishes.

3 meat dishes

Left to right, a simple lamb stew with the Basque name Corderico al Txilindron; duck leg confit; and Codillo de cerdo. This last was mystifyingly translated for me as “elbow of pork”; close examination showed it to be a pork shank that had been halved lengthwise through the bone.


We even came upon some surprisingly elegant and sophisticated preparations. At lunch one day, everyone in our group was served a large, richly eggy crepe filled with wild mushrooms and topped with something like a light Mornay sauce. It was marvelous.



Another day, as a dinner appetizer Tom had “ravioli” made with rice papers instead of pasta, filled with a creamy mixture of pears and oveja cheese, topped with pesto, and served on a bed of ratatouille. An improbable combination, it seemed to me, but intriguing and very flavorful.



That same evening, my appetizer was a cake of spicy revolcona potatoes topped with a perfectly poached egg and surrounded by quickly sauteed Ibérico ham. That in itself was almost enough for a dinner!



Finally, the most noteworthy dessert I had in Spain was Torrija. This traditional sweet is a sort of hybrid of French toast and bread pudding, and this version came with a crunchy crème brûlée topping. Quite luscious.



These last four dishes are the ones I’m determined to try making at home. If I succeed, you may be meeting them again in future posts.

P.S. Tom’s blog has a post on some of the wines we drank in Spain.


Read Full Post »