8.2 Spanish

La Boqueria in Barcelona, which bills itself as “The greatest food market in the world.”

I first got interested in Spanish cooking when I visited my son in Barcelona (ok, actually in Catalonia) a decade ago. Barcelona is a great city in many ways, but what I enjoyed most about the food were the ubiquitous tapas restaurants. My favorite experience was at one in Old Town (I don’t remember the name) that we went to for a light supper after having spent a day in nearby Tarragona and eating a late lunch there. At this place, all of the tapas contained toothpicks, and you selected the ones you wanted to eat. After eating, a server came by, counted your toothpicks, and billed accordingly.

Compared to Indian food, Spanish food is quite mild. However, that doesn’t mean it isn’t flavorful, and it incorporates elements found in both African and European cooking.

La Tienda is a great source for both ingredients and recipes. Most of those that follow are from that source. All of these can be served as tapas (think summer party) or as a meal.

8.2.1 Grilled Shrimp in Serrano Ham

Spanish ham is nothing like the domestic ham I grew up with - you need to try it to appreciate its unique flavors. I am fortunate enough to have a local source (Jungle Jim’s north of Cincinnati), but you can also purchase it from La Tienda (although their shipping charges are steep).

Ingredients

1/2 lb. large shrimp
1 tbsp olive oil
1 tsp smoked paprika
salt and ppepper to taste
4 oz. sliced Jamon Serrano

  1. Prepare your grill for grilling at 450o F.
  2. Peel and devein the shrimp, leaving the tails on.
  3. Mix together the olive oil, paprika, and salt and pepper.
  4. Add the shrimp and toss to coat.
  5. Wrap each shrimp with a 2 inch piece of the jamon and place on a skewer. If you are using wooden ones, be sure you have soaked them for at least 20 minutes prior to use.
  6. Place on grill and cook for 1-2 minutes per side, until the shrimp are opaque and the ham has crisp edges.
  7. Serve immediately.

Note that his recipe could be prepared with sea scallops (the big ones) as well. If so:

  1. After wrapping the scallops, use two soaked wooden skewers to hold 3 together. Brush with olive oil
  2. Grill at 425o F. for 3-4 minutes on each side, until the internal temperature reaches 130o F. Be careful not to overcook.

8.2.2 Pork Kebabs

This is another grilled recipe, one that can be used either as a tapa or, with rice and vegetables, a complete meal. Note that the original recipe called for generic smoked paprika, but as a lover of hot food, I naively used hot smoked paprika in the marinade in my first attempt at this recipe. Big mistake - it was bitter and almost inedible. Substituting sweet smoked paprika on the second attempt was a huge improvement, and the balance of hot-smoked and half-sharp in the salsa brava works very well.

Ingredients

1 lb pork loin, cut into 1 inch cubes
6 tbsp olive oil
2 tsp fresh thyme leaves or 1 tsp dried
1 tbsp sweet smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp ras el hanut
1 clove garlic, minced
1 tsp red pepper flakes, or to taste
1 bay leaf, crumbled
1 tsp black pepper
0-2 tsp sea salt (to taste)

  1. Mix all of the ingredients except the pork in either a bowl or a large ziploc bag.
  2. Add the pork, mix well, and refrigerate overnight or up to 2 days.
  3. Soak a set of wooden skewers in water for at least 30 minutes. Prepare your grill for grilling at 450o F.
  4. Thread four pieces of pork onto each skewer.
  5. Grill for 5 minutes or so, basting occasionally with the marinade.
  6. Flip the skewers over and cook for an additional five minutes.
  7. Serve with crusty bread and salsa brava* for dipping.

* Salsa brava is a staple of Catalonian cooking. It can be purchased from La Tienda or made as follows:

3 tbsp olive oil
1 onion, chopped
5 cloves garlic, minced
2 tsp hot smoked paprika
1 tsp half sharp paprika
1/4 tsp cayenne pepper
1 14.5 oz can fire roasted diced tomatoes
2-3 roasted piquillo peppers
2 tbsp vinegar of choice
salt to taste

  1. Saute the garlic and onion in the oil for 5-10 minutes.
  2. Add the remaining ingredients (except salt), bring to a boil, and cook for 10 minutes.
  3. Turn off heat and blend with an immersion blender.

Serve immediately or refrigerate up to 10 days. Freeze for longer term storage.