Results tagged “bacalao”

Top 10 tastes of Spain

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Various people had told us the food wasn't good in Spain.  Even the Spanish food writer and historian Clara Maria Amezua, who we'd first met at a conference in Greece in May, lamented the decline of Spain's gastronomy.  She attributes this to Fernando and Isabella's (los Reyes Catolicos) expulsion of the Moors and Jews at the end of the 15th century.  With them went many sophisiticated and richly flavoured north African and Sephardic dishes.  But, as we found, traces of their culinary traditions are still to be found. 

And what's more, the ingredients in Spain are glorious.  Top quality fresh vegetables and seafood, in particular, are widely available. Here are ten our favourite taste memories of our journey through Spain, from Catalunya to Andalucia, via the Basque Country, Galicia and Castille.  Often the most delicious things we found were the simplest; those showcasing just one wonderful ingredient...

Fish forever

spain
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Smbacalaopiquillos0001.JPGWith our tummies full of ducks and snails, we moved on to Barcelona, where Pedro and Arantxa took us to what must be one of the city's best neighbourhood restaurants - Cal Boter, in GrĂ cia - luckily unknown to the hordes of tourists down by the seafront.  Here we sampled more Catalunyan specialities, including one of their classic 'surf 'n' turf' dishes - this time wild mushrooms with prawns.  And we had bacalao - salted and dried cod - about which I suspect you could write a thesis as it appears in all sorts of countries, is used in all sorts of ways, and reflects all sorts of interesting historical connections...
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