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Spain is also famous for its Tapas, small plates of snacks that make
a great way of eating, The variety is huge, some bars list
their tapas on menu boards but you will find most have a long glass
fronted fridge that sits on top of the bar that you can choose from,
favourites are prawns in garlic oil (gambas al ajo), meatballs (albondigas),
tortilla, a rich omelette made with potato and onion or vegetables. There
are hundreds of kinds of tapas to choose from and will vary from region
to region. The best way to eat tapas is with a glass of cool larger,
a rich rioja wine or a fine glass of Jerez sherry, in the summer month's
jugs of fruity sangria is often a favourite. It's not normal to make
a meal out of tapas but with a large selection, plenty of bread it
could easily replace a meal. A larger portion of tapa is called a racion.
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Some dishes you may expect to see on a Tapas Menu
Acietunas – Olives
Queso Manchego – Spanish cheese with olive oil
Patas Bravas – fried potatoes with a spicy sauce
Chorizo al Vino – fried chorizo sausage cooked in red wine
Jamón Serrano – traditional cured ham
Boquerones en vinagre – fresh anchovies with vinegar and olive oil
Tortilla Espanol – traditional omelette made with potato and onion
Ensaladilla - mayonnaise based salad with vegetables, eggs and tuna
Albondigas – homemade meatballs in a tomato based sauce
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The Spanish as a nation love to drink wine with their meals
but rarely drink to excess, the Spanish don't need to drink
alcohol to unwind and have fun it seems to come naturally.
Wine is drunk slowly and often with water and brandy is
enjoyed after a meal. Something that must be tried, Horchata
a famous Spanish soft drink served in the summer made with
tiger nuts makes a refreshing milky drink.
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During the daytime the bars and restaurants filled with
folk enjoying the "menu del dia" (menu of the day).
The Menu is often 3 or 4 courses with the first course being a salad
or small plate of local hams, gazpacho or mussels, followed by a
smaller course of a rice or pasta dish, the third course being
the main plate of grilled fish or meat with vegetables and if you can
still manage more "postre" the pudding of the day which is more
often than not home made on the premises, and finished off with coffee.
The price will often include a drink as well. This is one of the most economic
ways to enjoy sampling the local Spanish dishes, the prices vary from town
to town and bar to bar for a "menu del dia" varying from €7 to €10 euros per person.
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Apart from the wealth of traditional Spanish restaurants and tapas bars
along the Costa Blanca, International cuisine has also become very popular in
Spain, its not hard to find good Italian, Indian or Chinese restaurants .
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I have selected a small selection of traditional Spanish recipes for you
to try, check regularly for updates, if you have any recipes tried and
tested please forward them to us.
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Try out some traditional Spanish dishes.
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Arróz al horno (Oven baked rice)
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1 kilo of pork ribs
1 kilo dry blood sausages
1/2 kilo of rice
1 head of garlic
2 tomatoes
2 medium sized potatoes
12gr cooked chickpeas
olive oil
salt
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lightly fry the meat, sausages and garlic in an earthenware casserole.
The add one tomato and stir the rice around the casserole a few
times. Lightly fry the other tomato. Add a double measure of
water, season and add the precooked chickpeas. Slice the potato,
lightly fry them and place them together with the tomato on top
of the rice. Bake in the oven until golden brown on top.
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1 cup olive oil
Four large potatos (peel and cut into small pieces about 2mm thick)
Salt to taste
One large onion, thinly sliced
Four large eggs.
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Some people add thin slices of red pepper together with the onion.
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Heat the oil in a 9-inch Pan ,add potato pieces, add onions. COOK
slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes
are tender, but NOT brown. Beat eggs in a large bowl with a fork. Salt to
taste. Drain potatoes and onion and add to beaten eggs,
pressing them so that eggs cover them completely. Let sit for 15 minutes.
Heat 2 tbsps of the oil in non stick pan. Add egg mixture, spreading quickly.
Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!)
When potatoes start to brown, put a plate on top of the pan and flip to
cook other side, Brown on the other side. Can flip three or
four times for better cooking.
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This is a fresh, chilled soup, to be served in summer, and it is surprisingly good.
2 lb tomato
1 cucumber
1 green pepper
a clove or two of garlic
several tablespoons of good olive oil
a dash of wine vinegar or the juice of a lemon
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Strictly speaking the tomatoes (which should be good red plum tomatoes)
should be scalded, peeled and sieved to a purée, but you can cheat
and use pasata. The green pepper should be cored, de-seeded and
chopped finely, and the cucumber grated. Smash and chop the garlic finely and
then mix all the ingredients with the oil and vinegar or lemon. Add a little salt.
Chill for an hour or two and serve with croutons.
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2 bottles (4/5 quart each) dry red wine
2 bottles (10 ounces each) bitter lemon soda
1 orange, sliced
1 lemon, sliced
Sugar to taste
Ice cubes
Mint sprigs
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Combine the wine, bitter lemon, and sliced orange and lemon in
a large pitcher. Add sugar. Chill. To serve, pour over ice cubes in
glasses and garnish with mint.
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