Posts tagged Spain
A Summer Tapa

 That Recipe on my Mind | Malaga, Spain

 

Boquerones en Vinagre (Marinated Anchovies) Recipe

Ingredients:
½ kg very fresh boquerones (fresh, uncured anchovies)
½ liter white wine vinegar
125 ml extra virgin olive oil
2 tablespoons fresh minced parsley
2 garlic cloves, peeled and chopped

How to prepare:
Clean the fish well, removing the head and the spine, as well as the tails and the insides. Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.
Drain off the vinegar, then dress them with a bit of salt, olive oil, and vinegar, and the garlic and parsley. Can be served immediately with fresh crusty bread on the side, or can be stored, covered, in the refrigerator for up to three days.

 
 
 
 
 
 
 
Gazpacho Passion

That Recipe on my Mind | Andalusia, Spain

 

Andalusian Gazpacho Recipe

Ingredients:

a. 500g ripe juicy tomatoes
b. 1 garlic clove
c. 1 sweet green pepper
d. 1 cucumber, about 6-7 inches long
e. 3 tablespoons red wine vinegar
f. 1⁄2 tablespoon salt
g. 1 cup virgin olive oil
h. 1 piece French bread
 

How to prepare:

1.Put the tomatoes, bell pepper, cucumber, onion, olive oil, bread, vinegar, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. 

2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately.

 
 
 
 
Pulpo Woman
 

+++That Recipe on my Mind

Galizia | Spain

 

 

Galician Octopus (Pulpo a la Gallega Pulpo Feira) Recipe

Ingredients:
a. 1 frozen octopus thawed overnight in the refrigerator (use octopus legs only)
b. 5 potatoes
c. ¼ teaspoon sea salt
d. ¼ teaspoon smoked paprika powder
e. ¼ teaspoon sweet paprika
f. 1 cup extra virgin olive oil

How to prepare:
1. Put water in a big pot until it boils. With the help of a hook or any other instrument, put it in, and remove it from the boiling water 3 times; then let it boil for 25 minutes.
2.Test with a spike its tenderness, and remove the pot from the heat letting it in the water another 15 minutes.
3.Cut the tentacles (it's the only part you eat) in slices with some scissors, place the pieces on a wooden bowl and add over it, salt, paprika and olive oil.
4. Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.

 
 
 
 
 
 
 
 
 
 
La Sagrada Cauliflower
 

That Recipe on my Mind | Barcelona, Spain

©_eatnologist_food_art_collage_that_recipe_on_my_mind.PNG
 

Roasted Romanesco Cauliflower, grated catalan cheese and ibérico ham

Makes 4 Servings


Ingredients:
a. 1 head Romanesco broccoli
b. 2 tablespoons extra-virgin olive oil
c. 1 cup of grated Ermensenda D'Eroles (a catalan cheese) or Parmesan
d. 4 thin slices of Ibérico ham
e. ½ teaspoon salt                                                                                                               f. a dash of lemon


How to prepare:
1. Preheat the oven to 200°C  / 375°F.
2. Wash and trim the Romanesco into small florets.
3. Place the florets on a rimmed baking sheet, add the oil and salt, and toss in the pan to coat evenly.
4. Bake, turning halfway through, for 15 minutes, or until the florets are browned.
5. Sprinkle cheese evenly over the top and bake for 3-5 minutes more. Add lemon juice.
6. Let stand 5 minutes before serving
7. Arrange the Ibérico ham slices on top. Serve.

 
 
 
 
 
Gaudi, Food and Religion

Exploring | Barcelona, Spain

 
 
 

Barcelona | Spain

A conversation with Etsuro Sotoo, sculptor-in-chief of the Sagrada Familia about the links between him, Antoni Gaudi, architecture, religion and food.

I met the Japanese sculptor Etsuro Sotoo at his studio not far away from Gaudi’s crypt, in the non- public space of the Sagrada Familia, surrounded by an infinity of sketches, drawings, plans and miniature models. Sotoo has made it his life's work to carry on the master's project since 1978, when he began as a stone mason. Later on, as sculptor-in-chief of the Sagrada Familia, he was commissioned to follow Gaudi's unmistakable style –”but there were times where I did not know how to follow him“, confesses Sotoo to me on a short walk through the construction site.

In fact, Gaudi did not leave detailed plans for the many high reliefs that decorate the fantastical façades when he died, so designing new sculptures can be sometimes “a monumental headache”, as Sotoo says. He himself has often felt hopeless and confused and not known how to follow Gaudi ´s mostly non-existent guidelines for the design of the church. One day, while standing in front of Gaudi´s tomb, Sotoo heard a voice. ”The voice said to me: ‘Don’t look at what I have done, look at that what I would want to look at.’ He showed me a path that I could follow. Since them I speak to Gaudi every day. Now I have the formula to interpret and continue Gaudi’s work. “

 

 
 

Gaudi did not leave detailed plans for the many high reliefs that decorate the fantastical façades when he died, so designing new sculptures can be sometimes “a monumental headache”, as Sotoo says.

 
 
 
The Sculptor Etsuro Sotoo in his Studio with Gaudi's death mask: "One day, as I was in front of Gaudi´s thomb, I heard a voice. „The voice said to me: Dont´ look at what I have done, look at that what I would look at. Since them I speak everyday to Gaudi. He gave a path that I could follow. Now I have the formula to interpret  and continue Gaudis work."

The Sculptor Etsuro Sotoo in his Studio with Gaudi's death mask: "One day, as I was in front of Gaudi´s thomb, I heard a voice. „The voice said to me: Dont´ look at what I have done, look at that what I would look at. Since them I speak everyday to Gaudi. He gave a path that I could follow. Now I have the formula to interpret  and continue Gaudis work."

 
 

Etsuro Sotoo has since converted to Catholicism and he is known to many people as the Asian reincarnation of Antoni Gaudi. However, the Japanese national, who is Spanish by choice, is not only devoted to the religion but also to Spanish cuisine. His love for Iberian cured ham lead him to work together with Joselito, one of the best –if not the best –Spanish cured ham manufacturers: he has been in charge of designing a luxurious chest for the company with the ancestral Japanese technique of urushi.  The otherwise silent and reserved Sotoo glows when it comes to food: “One thing I really love about Barcelona is that you get very good quality fish at reasonable prices (compared to Japan)! And tuna sashimi. I love those superb tuna blocks in the Boqueria market. “Stone blocks, tuna blocks, stone cutting, Iberico ham cutting..., hmm, I assume there are some parallels between his work as a sculptor and his preferences as a foodie.

 

And what about Gaudi and his preferences for food? Is there also a connection between his work and food?

 
 
 
 
After the meeting with Etsuro Sotoo I went to Cal Pep for a Tuna Tartare.

After the meeting with Etsuro Sotoo I went to Cal Pep for a Tuna Tartare.

And what about Gaudi and his preferences for food? Is there also a connection between his work and food? Who else if not Sotoo could give me an answer:  “Gaudi lived as an ascetic and refused the joy of food. There are some stories about that. Food was apparently not important for him”- says Sotoo, continuing:-  “But I have been thinking about your question since the day  you contacted me, and yes, maybe there are some links between food, the Sagrada Familia and Gaudi. Can you see those semi-finished sculptures of fruits and cereals over there? You will see many of them all around the Sagrada Familia. Here, at the lower part of the Church you will find sculptures of buds and sprouts, but in the upper part you will see sculptures of all those sprouts blossoming and the very top fruits and cereals, the result of the harvest.  What do you think Gaudi wanted to say to us with that? “, asked me Sotoo. “I don’t know” I replied. “For me –continued Sotoo– the symbolism is now clear. To grow physically you need food, to grow spiritually you need religion.”

 

© Text and Photography by Fred Mel / Eatnologist