One of the world’s finest ethnic cuisines has limited presence in the Pacific Northwest.  Currently, we find a proliferation of various Asian food disciplines, a plethora of Italian approaches to gastronomic pleasure, no shortage of French-inspired dining pleasures and myriad renditions of Mexican food and drink.  The latter, while carrying Spanish names, are a world apart from the culinary achievments of Spain.

This nation of 40 million folk has its own distinct approaches to pleasing the palate, developed over many centuries.  Hot, spicy food associated with Mexico has no place in the Spanish diet, which is based upon maintaining and bringing out the natural flavors of food.  Sauces that spark Spanish servings are prepared as part of the recipe, not added as an afterthought.  Good, refined olive oil from Spanish groves is a primary contributor to most recipes, to the exclusion of lard or butter.

Spain has several hundred miles of seacoast that provide a major portion of the cuisine.  Wine is the Spanish beverage of choice and the nation rivals Italy and France for volume, quality and variety.  Sherry earned international recognition centuries ago as a Spanish specialty, while in recent years, an ocean of good, economical sparkling wine is lapping on world consumption shores.  Aged Spanish still red wines rival all competition for flavor and outdo most for economical pricing.

Sangria slakes any thirst

Spain long ago created a wine preparation that outstrips anything lurking under the sobriquet “wine cooler.”  Sangria offers unique refreshment served from a pitcher.

Here’s a recipe we’ve developed after a visit to a Spanish bar in Manhattan:

  Red or White Sangria

 1.5 liter bottle of drinkable red or white wine
 1 large Cucumber, seeded and sliced in strips
 1 Lemon, sliced
 1 Orange, sliced
 1 Apple, cored and sliced in small sections
 ½ cup Sugar

Mix the above in a large container.  Cucumber magically absorbs the acidity in inexpensive bulk wine.  Refrigerate for 18-24 hours to properly blend the ingredients.  Place in a pitcher for serving and cut each glass poured with a small amount of plain or citrus flavored soda.  Want to kick it up a bit?  Add a shot of Brandy to each serving. 

Here’s a classic Spanish approach to soup, which can be served hot or chilled:

  White Gazpacho

 3 Garlic cloves, minced
 3 small Cucumbers, peeled and seeded
 3 cups Sour Cream
 3 Tomatillos, chopped
 3 cups Chicken Broth

Blend Cucumbers, Tomatillos & Garlic into a smooth puree’, stir in Chicken Broth a bit at a time, then stir in Sour Cream.  Chill in the fridge prior to serving, or you can bring all to a simmer for a warm approach.  Best served with garnishes for the consumer to add to the soup bowl…these can be chopped Tomato, thinly sliced Green Onions and Bacon bits.

The following recipe is a variation of the entrée classic native to the Valencia region on Spain’s central east coast.  It should be served in a large, shallow traditional Paella pan:

  Paella

5 8oz. bottles of Clam Juice
2 cups water
½ lb. peeled uncooked medium Shrimp
fresh Parsley sprigs
½ cup dry White Wine
1 tsp. Saffron threads

This produces a fish stock that can be prepared a day ahead.  Bring Clam Juice & Water to a boil, add Parsley and reduce to a simmer for 20 minutes.  This should produce 5-5 ½ cups of stock.  Mix in wine and saffron, refrigerate.

18 small Mussels, scrubbed and bearded
1 tsp. coarse salt
1 lb. Squid w/tentacles
3 medium Tomatoes
½ cup extra virgin Olive Oil
1 ½ cups finely chopped Bell Pepper
1 lb. firm white fish (Ling Cod or Monkfish are best)
12 minced Garlic cloves
2 tsp. Paprika, 1 tbsp. chopped fresh Parsley
1 crumbled Bay Leaf
3 cups short grain Rice
½ cup shelled fresh or frozen peas
1 4oz. jar Pimientos, sliced

Remove any quill from Squid.  Preheat oven to 375.  Cut Tomatoes in half, crosswise and grate onto a large plate, discarding the skin.  Transfer Tomato pulp to sieve, drain & set aside.  Bring fish stock to simmer, cover & keep warm over low heat.

Place Paella pan or 14” heavy skillet over 2 stovetop burners, or one very large burner.  Add Oil and heat over medium high.  Add Shrimp & Whitefish to pan, season w/Salt, saute’ 2 min.  Transfer Shrimp & Whitefish to pan, season & saute’ 2 min.  Add Bell Pepper, saute’ 3 min.  Mix in Garlic, cook 1 min.  Add 3 tbsp.. Alioli (see recipe below) & Paprika and stir to combine.  Stir in Tomato pulp, Parsley & Bay Leaf and cook 2 min.

Add rice, stir to coat, add fish stock and peas, cook until rice is partially cooked and liquid is thick, about 15 min., remove from heat.  Add Shrimp & Whitefish to Paella.  Arrange Mussels & Pimiento decoratively atop Paella  Place Paella in oven and bake10 min. until Rice is tender.  Remove from oven, cover with foil and let Paella stand for 20 min. at room temp.  Serve Paella sprinkled w/Parsley.  Pass Alioli*.

*8 minced Garlic cloves
¾ tsp. Salt
2 cups Mayonnaise
2 tbsp. Olive Oil
1 tsp. Lemon juice

Mash Garlic & Salt in mortar w/pestle or with back of spoon in a bowl.
Transfer to medium bowl, whisk in Mayonnaise, Olive Oil & Lemon juice, refrigerate until cold.

Stay tuned for Tapas in December

The foregoing are cornerstones of Spanish cuisine.  There’s more to come next month with Seafood and Tapas.  We were enlightened by the latter when we were covering the 1963 New York World’s Fair and visited the Spain Pavilion’s standup bar.

We’re dealing with a very distinctive cuisine here, one unlike any other.  Get acquainted!
 
 

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