Very-licious Valencia

Hola amigos!
I know it has been over a week since the pinchos extravaganza blog post but honestly it has taken my stomach that long to get over it.
Since leaving the Basque country I have been sampling many many a tapa in southern cities big & small, but seeing as I have a few more Spanish destinations on my itinerary I am going to withhold the tapas post (trust me – good things come to those who wait)!

In the meantime I would like to introduce you to Valencia.

Valencia has two distinctive culinary specialties on offer to the average foodie. The most infamous dish to come from the region is, of course, the rice dish paella (correct pronunciation Pei-E-ya). The word paella actually translates to the specialised shallow pans used for cooking paellas.


Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Paella originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.

Ingredients:
The most widely used complete ingredient list for traditional Valencian paella is as follows:

• short-grain white rice (calasparra or bomba ‘round’ rices most commonly used)


• combination of meat – chicken > rabbit > duck > land snails (optional)

• butter beans


• great northern beans (aka runner beans)


• artichoke (the artichoke is soaked in continental parsley before added to the paella pan to avoid oxidation/burning)



• tomatoes (grated – skin removed and crushed garlic added)


• rosemary


• sweet paprika


• saffron


• water


• and the 2 cornerstones of Spanish cuisine salt & extra virgin olive oil

It's these ingredients, and only these, that Valencians insist go into making traditional Valencian paella. Note that seafood is not included in this recipe, even though Valencia is a seaside city.
According to tradition in Valencia, paella is cooked by men on Sundays (to give the wife a day off!) over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Paella is traditionally eaten directly out of the pan.

Recipe:
This recipe is standardized because Valencians consider it traditional and very much part of their culture.

• Heat oil in a paella pan.


• Sauté meat after seasoning with salt. The salt is used to bring the flavor out of the meat.


• Add green beans and sauté until soft.


• Add grated tomatoes/ garlic puree, paprika and sauté.


• Add water, saffron, paprika & butter beans and sauté.



• Boil to make broth and allow it to reduce by half.


• Add rice & fried artichoke and simmer until rice is cooked.



• Garnish with fresh rosemary.



• Serve with Sangria (of course)


Final product!!



As you can see, we all really hated it.



The other significant & delicious specialty to have found a home in Valencia is horchata (aka orxata) a traditional beverage made from tigernuts, water, and sugar (not just the name of a Vampire Weekend song – who would’ve thought!)


Originally from Valencia, the idea of making horchata from tigernuts (aka chufa) comes from the period of Muslim presence in Valencia (from the 8th to 13th century). It is served ice cold as a natural refreshment in the Valencian summer heat.


Horchata is best consumed when paired with a farton or two – fartons being long crossiant-like sticks, with a thin layer of icing on top. They are served slightly warmed and and mucho yummo when dipped in icy horchata.





Valencia also has a huge indoor Mercado Central (market), featuring over 1000 stalls in a huge glass domed building, selling local fruit, vegetables, meat & seafood. A feast of colours and smells and great for wandering and looking at all sorts of odd ingredients for sale.




Pimentos (baby capsicums)


Green Pimentos


Peach/pear/nectarine??


Olive Oil


Empanadas - filled savoury pastries mmmm


It almost looks like he's smiling. Why not! In Spain, the pig is king!


I mean they give us delicacies like chorizo...



Cured salty sliced meats


Jamon +++


Jamon off the bone


Pig trotters


Snails


Run, rabbit, run rabbit, run run run


Goat head?


Ok that’s all for now folks, under a week left in Spain, epic tapas post to be formulated!
CW x
P.s. Special thanks to Pablo for the paella expertise!

Pinchos, Pintxos, Pinchos, Pintxos!

Hola amigos,
**MASTICATION HIGHLIGHT ALERT**

I have spent the last week in the Basque countryside of northern Spain (namely Pamplona, San Sebastian & Bilbao) and have well & truly stumbled upon the traditional style of bar snacks known as pinchos (which is literally Spanish for thorn or spike) or pintxo (Basque name). They're called pinchos because many of them have a pincho, typically a toothpick —or a skewer for the larger varieties— through them.


Walk into any bar and you will find the bartop covered with plates and plates of bite-sized parcels of deliciousness. All you need to do is ask the barkeep for ‘una plata por favour’ and then deliberate about which ones to sample.
PLEASE NOTE: These photos really do not do the expansive varieties of these scrumptious delights any justice. I recommend booking yourself a ticket to Spain ASAP to get a full understanding of how amazing pinchos are!






Pinchos are usually eaten as an appetizer, accompanied by a small glass of local rosé wine (‘una rosadao por favour’) or beer (‘una cana por favour’). See how fluent I have become in Spanish?!



Pinchos are eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and they are usually regarded as a cornerstone of Basque Culture and Society. They are related to tapas, the main difference being that pinchos are usually larger, served in individual portions and always ordered and paid for independently from the drinks. On the other hand, tapas are usually served along with the drinks and included in their price. In addition, tapas are served on a small dish, while pinchos are generally consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick. Similar to Morocco, presentation is key!



Almost any ingredient can be put on the bread, but those most commonly found in the Basque Country include fish such as hake, cod, anchovy, or baby eels; tortilla de patatas; prawns; squid/octopus; stuffed peppers; and croquettes.

A big fat plate of pulpo (octopus)

However, pinchos can be very sophisticated, sometimes consisting of very elaborate (and sometimes expensive) fish, seafood, or meats – many of which are ordered raw, then cooked and delivered ever-so-elegantly on the plate.

The humble prawn, interspersed with bacon.

Oh no it isn't? Oh yes it is. Frogs legs. Crispy, mmm!

Some form of deep fried pastry with asparagus.

More prawns...

Grilled chorizo.

From left to right: sardines with finely chopped peppers on bread, jamon on bread with fried zucchini underneath, topped with grilled asparagus wrapped in bacon, prawns wrapped in light pastry with grilled peppers and fresh lime to boot. What a plate!

As said before, pinchos are used as an excuse for socializing. Typically, a group of friends will go from one tavern to another, drinking small glasses of wine or beer and eating pinchos. Which of course we did. To purely fit in with the crowd of course!

So now it's off to the south I go, to the Andalusia region for a few weeks to divulge in some tapas, tapas, tapas and hopefully authentic paella by the time I reach Valencia.
Stay tuned!