FOOD IV. ALICANTE

I guess, it’s time for something more substantial. Well, what comes into your mind thinking about de primero or the first course in Spain. Right, I think gazpacho is a leader here. I tried gazpacho for the first time in Barcelona years ago, it was summer and the soup or supa was served cold reminding me of Latvian cold soups we have in summer. In Alicante I tried three kinds of gazpacho, the difference depending on the place it was served. One was in the hostel, I suppose it was the simplest but good anyway. The others happened in the city. Here is one

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And here is a recipe from http://www.bbc.co.uk/food/recipes/gazpacho_hispaniola_04615. They say that prparation time is less than 10 minutes and meant for 4 persons

Easy to throw together, refreshingly moreish and cheap as chips, this chilled soup has everything going for it.

Ingredients

For the gazpacho
To serve
  • 8-10 quails’ eggs (optional)

  • handful small basil leaves, finely shredded

  • small bag lightly toasted croûtons (optional)

Preparation method

  1. For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight.
  2. Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half).
  3. Stir the basil into the gazpacho.
  4. To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil.

 

And for the second course or de segundo – paella of course. Who has not heard about paella valenciana for this is a region it has originated from. In Alicante I tried three types of paella. One at the hostel, and again it was tasty, if a bit dry and therefore reminded me of pilaff or pilau, which we sometimes have back at home and which is not a Latvian dish, but has come to Latvia from Oriental cuisine and consists from rice with lamb and spices if autentically made, but in which we often substitute lamb with chicken or pork. In which case we get something like paella ala hostel. One day though due to courtesy of The Centro Picasso in Riga http://www.centropicasso.com/new/latvia/en/ we had gratis and that was really delicious, an event, which I described already here https://travelingaround50.wordpress.com/wp-admin/post.php?post=2129&action=edit , you can read also recipe there.

paella 003

paella 002

 

The other kind of paella was parlla marisco or paella with seefod, which I didn’t favour though, somehow didn’t like the smell of seefood in that heat probably. It just seemed too sweet for me, even nauseating a bit. But of course I had to try it, even if I was looking for patatas bravas, which I noticed in the menu almost on the last day, but no such luck, at all places which offered patatas bravas in the menu, they didn’t have it available. I do not know, maybe the time of the day was not proper, but I didn’t have time to check it. . Will have to give a try next time.

playa 053

 

And I got to taste also albondigas con salsa de tomate or meatballs with tomato souce which were lovely spicy and complemented with vegetables added to sauce. You can read description and recipe here: https://travelingaround50.wordpress.com/wp-admin/post.php?post=2197&action=edit

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I think enough for today. One more post on snacks and drinks.

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