Authentic Food From Spain

Now that the winter season started, we want to present some Spanish classics Christmas cakes Andausia . These sweets are consumed in Spain, especially during this time of year and can be found in many stores such as bakeries, confectionery shops in your neighborhood or in supermarkets.

This selection of delicacies under the onset of same base , in many cases even have the same ingredients or a similar form of development.

But each has its own characteristics and details that make it different and unique special. In any case, the best you can do is try each variety to find out what their favorite.

1. MANTECADOS

First, we will show one of the most typical and famous of Spain cakes, lardy . They really have a unique texture and flavor . Because of its fragile consistency that feels as if they were "melting away" on your palate when you eat them, creating an exquisite flavor.

are originally from Andalusia, more precisely in the province of Malaga -. of the beautiful town of Antequera (though well Estepa)

dating back to the sixteenth century, when it began its preparation due to excess cereals and lard in this region.

export began in the nineteenth century thanks to the drying process that allows transport over longer distances. For the preparation of authentic recipe Antequera need lard, flour, sugar, ground almonds and cinnamon, but there are many more choices and flavors like chocolate, lemon, puff pastry, cinnamon double etc. This typical dessert has today their own denomination of origin.

2. Polvorón

The polvorón is one of the specialties included in the "family lardy" because it is made of the same Ingredients- the difference is always contains almonds .

As the name is Spanish ( "dust" means dust or powder), is a type of cookie that is very soft and sandy and covered with powdered sugar that melts in the mouth, creating a fine and creamy texture.

3. wine donuts

On the other side there wine donuts or "rusks wine ", which are another type of candy, this time in the form of a donut. However, they differ from mantecados and polvorones, as they contain no lard, but a nice touch of sweet Malaga wine and "aguardiente" (liquor Ojen, a town of Malaga).

is a very traditional Spanish "cookie" and is made from flour, wine, sugar, olive oil, lemon zest, sesame and liquor, covered with a lot of icing sugar.

4. ALFAJOR

The next sweet pastry, alfajor quite different from those described above. It is a recipe of Andalusian cuisine featuring its origins in Arab cuisine of Al-Andalus .

Its name comes from the Hispano-Arab 'filler', since it is a dessert in the form of a compact cylinder filled with a sweet almond, nuts and paste of honey and either covered with crumbs bread or wheat wafers.

Apart from this selection of cookies and desserts are found in many shop windows these days, there are other sweets which are very famous and usually eaten during this cold season. Many call "fruits Pan" although they have very little to do with real fruit

The recipe is very simple :. Food fry for a few minutes in a pan with boiling oil until Goldenweiser recently that always need to be served.

as a typical sweet dish is the fried bread dough (or puff pastry) sprinkled with icing sugar or completely immersed in honey. This technique is used very often since the Middle Ages in Spain and has its origins in the Sephardic kitchen.

5. Borrachuelos

Another appetizer that makes this type are "borrachuelos" . They are so called because the mass is premixed with a key ingredient :. white wine or anise liqueur (you need to know that "drunk" means drunk in Spanish)

The ingredients are wheat flour, olive oil and a blend of orange, cloves and anise flavors. Once they kneaded fried and covered with a lot of sugar or honey.

may remind you of Arabic pastry that has had a great influence on the choice of ingredients and their combination and has left an important. legacy in the rich and tasty Andalusian cuisine

do not want to end this post without mentioning our "fritters" - the process of preparation and the ingredients are similar to those of the borrachuelos, but their size and shape are different.

This delicacy is fried dough in the shape of a square with two opposite corners bent and joined at the center. It is eaten during Christmas and Orientales- so you can enjoy them twice double year- so delicious.

Let's discover, eat and enjoy!
Merry Christmas!

The omelette or Spanish omelette is loved by generations and this, for all we know, for over 0 years. This dish is a classic Spanish cuisine able to surprise every time you try that, because of its diversity of ingredients, dosage forms and different nuances.

But why this loyalty to the Spanish omelet or tortilla? What makes it so special? The truth is that it is somewhat surprising, since it is a very simple dish where the beaten eggs and chips are the only ingredients.

The tortilla began inspired by the French omelette, which is only made of eggs and, although tasty, the result is quite expensive because it only contains eggs and because of this, it is so very difficult to feed several people from the same. It was for this reason that in the beginning of the 19th century ^st in Spain, so to make this more filling dish, potatoes are added to it . Hence his popularity- with this simple, easy and nutritious dish that could feed a whole family, whet the appetite and hunger.

However, in recent years this dish has been developed, incorporating interesting dining options. For example, and to start, you can vary the succulence of Spanish omelet or tortilla in your kitchen-time- this seems very elementary and easy, but may actually be deciding whether you like it or not. Equally important it is basic but cutting the potato. There, every cook has his own stunts - some prefer to cut the potatoes into cubes, others look, some fry over high heat and other boil so they are more tender and less brittle [

can also change and incorporate new ingredients, add onion, red pepper, zucchini, spinach or eggplant, for example.

but you can "taste", also in a different way- cut the omelette or Spanish omelette lengthwise into two parts and fill with mayonnaise, salad and tomato, ham or tuna, chorizo ​​or however you want. In addition, in Spain it is also very common to serve as a real sandwich filling.

is important, despite being a simple recipe, to choose the right potatoes. Best to make a good Spanish omelette are called new potatoes , which have been harvested before its natural ripening time, so they are smaller, thinner and better to do. However this dish did not contain always potatoes- during the Spanish Civil War was quite popular for making "false omelette", made with orange peels or other events with bread instead of potatoes

And one last tip. : If you plate is immersed in water before using it to turn the tables, best slide and everything is much easier. So when the time finally came for flipping, do it once, with determination and without fear.

Know this and other tips and recipes on our hands on Tapas Kitchen Classes

Enjoy with us this wonderful, relaxing and authentic culinary experience - an Cooking workshop a house of the 17th century (house) in the middle of the only Mediterranean country , full of olive and almond trees.



is a charming place, cozy and perfectly integrated into the environment. During the cooking course you can enjoy absolute tranquility, surrounded by orchards and fields, from which, depending on the season, you can pick up some of the ingredients for the preparation of the dishes also vary with the seasons.

Thus connected with gastronomy, the culinary heritage of the place visited and nature that offers high quality products in an idyllic setting just 20 minutes from Malaga. Traditional dishes of Mediterranean cuisine prepared and tasted later in the garden or patio, always accompanied by a glass of wine, chatting and some local delicacies. The emphasis is on freshness of ingredients and the fact that almost everything is handmade. Do you remember the taste of freshly made mayonnaise?

is an ideal choice for families or groups of friends, but also for companies seeking a fun and educational alternative for "Team Building" activity. So you can hold in this farm Cooking workshops for groups in a unique setting.

With our activities and specialized tasks, the employee has the potential to improve many of its / personal skills, and the ability of teamwork, have the opportunity to meet colleagues outside the business environment to share unique moments, an interesting and common task and finally the joy of tasting the dishes -. If there is anything that has the ability to bring people together and create links between them, it is certainly gastronomy.

Be surprised by this special place for entertainment, interactive workshop and, of course, the quality and taste of fresh and homemade food.

The " ñora " is a red, round pepper "ball" variety, which is normally dry in the sun and used field in countless dishes and products throughout all our territory, but especially on the east coast.

is a versatile ingredient in Spanish cuisine offering a distinctive color and taste-a little sweet with an intense aroma, but without being spicy ( although there are two varieties- so be careful).

can also grind dry ñora with other ingredients like garlic in order to add it to a "sofrito" (vegetable sauce), the basis of many dishes.

ñora can be served fried as a side dish, but above all used for the production of paprika powder , a prerequisite for the preparation of various dishes ingredient like Galician octopus, "chorizos" and other sausages, "patatas bravas" and rice dishes like paella. You can also grind dry ñora with other ingredients like garlic in order to add it to a "sofrito" (vegetable sauce), the basis of many dishes.

If you plan to visit Malaga or live here and want to learn more about this and other ingredients paella and Spanish food, in general, would like to join our kind of paella.

When you think about Spain and its gastronomy, to ensure that the most popular dish pops into your head: the paella. Not only it is known worldwide, but it is a real culinary icon .

Many of you have tried, while others might find too typical or fact "only" for the tourists in fact, can be a big difference in quality. So are not included in restaurants where people see no eating , but share Paella authentic, traditional and absolutely delicious ... made with love, seasonal ingredients and the best local produce seafood.
(Re) discover this culinary evergreen delicious !!

the origin of paella, like all the dishes popular kitchen area is in the combination of elements and ingredients that people could gather in their environment . So the region where this famous rice dish is traditionally (although nowadays eaten throughout Spain) is Valencia , on the eastern Mediterranean coast of Spain.

A field full of rich gardens, saltwater lagoons ( "lagoons") and access to the coast.

This explains why the most popular paella is the one with seafood , because in the coast these are the freshest and best ingredients that you can find.

However, within this area, vegetables grow abundantly and incorporated into "this version paella", together with the usual increase in chickens and rabbits. Actually, that is the "original" Paella was prepared with eel, snails and green beans and it was a special gift back in the 18th ^{th century} . As you can imagine, there are plenty of recipes, all authentic and true to its heritage.

Moreover, the proximity of "Lagoons" and wetlands (which are very characteristic landscapes), made the existence of fields rice possible and establish the perfect conditions for the creation of this dish (not many areas where you can grow rice). As you can imagine, the rice , which the Arabs introduced in Europe in 800 AD, is the key a good paella . As with the sushi, which should have the perfect consistency to bring out its best flavor and texture. It might seem basic, but is the cornerstone of everything accumulates.

The name "Paella" actually refers not to the food itself, but the cooking pot!

However, there are more authentic and special items such as the "garrofón" or lime / butter beans, apart from spices like bay leaf, thyme, rosemary or saffron . But basically, you can add anything you want to paella: artichokes, green beans, any kind of meat, fish, ham, ñoras , vegetables like eggplant, zucchini, mushrooms, etc.

Another curiosity is that the name "Paella" actually refers not to the food itself, but to the pan that cooked in ! So it is the fact that in the past were men typical dish prepared themselves for larger family gatherings or events, a tradition that still prevails in many cases.

And one last tip insider : the tastiest part of the paella is crispy, stuck to the pan-European network the best way to get when you are in the company, is to hide elegantly and then zero is the field with a wooden spatula and just enjoy [1945006!]

This and much more can be enjoyed in our Cooking Paella Workshop.

Small fish, big reputation, a great taste.

They are known as "anchovy" in Cantabria, "Seito" in Catalonia, "ALADROC" on the east coast and the Balearic Islands and "anchovy" in the Basque Country. The " boquerón " ( white anchovy ), named in southern Spain, is a classic of Spanish cuisine and generally Mediterranean. This little fish has a unique flavor, very tender steaks and indisputable health benefits-so go for it and have a bit of anchovy tapas!

Spanish anchovies. The Cosmopolitan, Malaga.

Preparation forms as a culinary delicacy are several. There are the traditional and most common options such as fried or marinated in vinegar, but can also prepare Arabic style (with garlic, cumin, parsley, flour, salt and pepper paprika), battered, baked in the oven with garlic or-pil-pil, Cordovan or cooked with onion, parsley, garlic, green pepper and white wine, stacked layered style.

In addition, a very famous and appreciated way of eating them is like salty canned anchovies. You can find them in the "Grocer" stores and even today are prepared in an artisan and laborious manner. Usually, they preserved in olive oil and that is the way to create this small dish of heaven: toast, good olive oil extra virgin, grated tomato and anchovy fillet on top

In any case, the bear. note that the white
Anchovy is much smoother and a tasty treat like this
for the whole family.

the secret of a good fried anchovies , as written in a previous post, is the oil temperature and cooking time : they are only lightly floured then fried at 180/10 ° C for about 3 minutes. In this way the meat (almost like steam from the inside) is sealed and abroad can have a thin layer of light and crispy. Made with extra virgin olive oil, this form of preparation adds even more nutrients to it.

In the other "whitebait" side usually consumed marinated . For "pickled anchovies" that are thoroughly cleaned and then dipped in vinegar (also can be done with lemon). This causes the meat is tender, and preserve it.

Spanish anchovies in vinegar. The Cosmopolitan, Malaga.

With garlic, parsley and salt
will be flavored to perfection.

What is very important to note here is that it is advisable to eat this dish with a " Reed " (a small beer) as it is a perfect combination (white wine however in combination with vinegar creates an unpleasant taste in the mouth). Another possibility is to marinate in lemon or orange juice (usually marinated in fruit juice foods are called "ceviche" in Spanish) and thus, it can also be used as a special delicatessen shop in a salad.

Play in the type of "fatty fish" which offers several positive effects on our health . Although it is indeed quite greasy, so this is precisely what makes beneficial- containing a lot of omega-3 fatty acids, vitamin B3 and B6, reducing cholesterol levels and high blood pressure and quantity calcium is ideal, especially for pregnant women.

Another curiosity is that this fish was used as a base for a sauce called " garum ", which was prepared during the Roman Empire and therefore also in Malaga. It is a sauce or condiment with fish and fish guts, herbs, wine, vinegar, oil and salt and then fermented for days or months before using it to flavor cooked dishes (perhaps comparable with oyster sauce in today). In Malaga there can still find containers in which they were kept and old factory premises: next to the Roman Theatre, at the rectory of the UMA or the Thyssen Museum. In fact, there are still more remains below the city

And one last detail :. Did you know that this fish is so famous and representative in Málaga people of that city is actually called " whitebait " ?!

I'm sorry to bother you with a little self-promotion here 🙂 but I just wanted to let you know that if you want to learn more about the Andour Spanish tapas local food in Malaga, we invite you to join our cooking class Tapas or one of our food tours which are very proud of.

Seasonings in any kitchen are their distinctive, almost the soul, which give a unique personality for each dish. In the Mediterranean basin could not be otherwise: cumin, tarragon, dill, sage, anise, thyme, fennel, mint, cinnamon, cloves ... However, we will focus on herbs and spices essential of Spain we find more representative.

Those, of which many can be found in nature, wild, and others who were brought centuries in the Iberian Peninsula from distant countries. And note: spices cooler, less salt is used, which is very beneficial to our health

1 .. SAFFRON

Thus began our journey with a very distinctive flavor, especially because of their color: saffron , also called "red gold", is the the world's most expensive spice it obtained from the stigmas of the saffron flower.

To achieve this prized condiment 1kg, it takes thousands of flowers, because each contains only three stigmas and the process of growing and harvesting is very labor intensive. The harvest takes place between October and November, and it must be done during the night to ensure the highest quality. Saffron is very appreciated in gastronomy worldwide.

In Spain it is cultivated for over a thousand years ago , especially in the region of La Mancha. In our workshops we toast to improve their flavor quickly, before adding that one of the most emblematic dishes of Spain has to offer :. paella

2. ÑORA

Continuing our selection of herbs and essential spices of Spain, we Nora - a red pepper round of "ball variety," which is normally dry in the sun and the earth used in many dishes and products.

is a widely used ingredient in Spanish cuisine offering a distinctive color and taste-a little sweet with an intense aroma, but not spicy (although there are two varieties- so be careful).

can be served fried as a side dish, but above all used for the production of paprika powder, a prerequisite for the preparation of various dishes like Galician octopus, "chorizos" ingredient and other sausages, "patatas bravas" and rice, as paella. You can also grind dry ñora with other ingredients like garlic in order to add it to a (vegetable sauce) "sofrito".

3. LAUREL

The laurel or bay leaf is another I classic in almost every kitchen, but do you think is a very versatile and bush knew? Its leaves not only provide (slightly spicy and bitter) characteristic flavors in dishes slow cooker like soups, stews, casseroles, rice, meat or fish, but you can also get oil from its berries medicinal use .

In addition to its wood is used in Andalusia inlay and marquetry (an artisan Arab tradition). The leaves of this valuable spice is normally used as a whole and are removed from the dish before serving, but they can also be ground.

This herb is native to the Mediterranean region and is associated with the victory because of its use in ancient Rome as a triumph crown.

4. GARLIC

nder on a plate definitely makes the difference: passes soda for tasty (in fact it is a natural flavoring) and who would dare say that is provided with "soul". Although it is small, it is very powerful in many respects.

Again it is Asia and has already been cultivated for thousands of years. Its Latin name is very curious because it means "strong" or "burned" and especially raw, is very appropriate

You can enjoy it in many ways :. Raw in a salad of ripe tomato; fried and crispy with oil, lemon and salt as salad dressing; fried and spread on bread slowly; as essential ingredient in many cold summer soups as "gazpacho" or "garlic soup" or aioli; there are also smoked or pickled garlic for the real brave.

Note that the form of the preparation influences the flavor, but even how to cut it, wherever preferable to crush rather than cut it; as this frees all essential oils and achieves strong and rich notes.

was also stated that should not use iron tools during the Test to take a look at this mortar again!

Moreover, it is a very healthy ingredient [yaqueactúacomounantibióticosereducelapresiónarterialyelcolesterolentremuchasotrasvirtudesYhayunacuriosidadmás:Unnegro nder exists, which is obtained naturally by controlled fermentation at low temperature

have even more properties and currently is one of the most innovative and surprising elements in the kitchen modern, although it has been used in Asia for centuries.

5. ROMERO

The name of the next herb is beautiful and means translated from Latin to Spanish "dew of the sea" (Rocío del Mar), because of its very populated coastline.

Romero is popular in traditional Spanish cuisine , with many different uses and benefits. It is a shrub that grows wild throughout the Mediterranean basin and as a medicinal plant, which has great effects on our health.

As for the cuisine, which works very well with grilled dishes prepared in the oven as potatoes, lamb, rabbit, goat providing a distinctive hue. You can add to casseroles, use it to flavor oils and cheeses, there is rosemary honey and tea or put some on top of the paella when allowed to stand before eating.

But you do not always have to eat, but also can be used as an air freshener natural air, putting a twig between his clean clothes or, why not, in a relaxing bath.

6. CAYENA

In herbs and essential spices of Spain, chilies or cayenne pepper can not miss, although it is native to the Andes, where it is said that was discovered by Columbus and later extended by the Spanish.

is a condiment that is highly appreciated worldwide, found in many cultures and that, again, helps us stay healthy. It contains many vitamins and antioxidants and as this is good for the body and spirit.

sundried, -are Incorporated in many local dishes , where the famous "gambas pil-pil", one of the most delicious options (a sauce made oil, garlic and cayenne pepper). But be aware the smaller, spicier. Still, or perhaps because of all this, there are chefs who have called is not just a condiment, but a "philosophy of life".

These herbs and seasonings support and enhance the flavor of the main ingredients and produce a plate, which makes it even more exquisite, distinguished and healthy delicacies typical diet Mediterranean.

7. ORÉGANO

The next herb is called something like the "joy of the mountain" in Greek. Oregano is found naturally in the Mediterranean area and closely related to marjoram, which comes from Asia Minor.

Bring a lot of personality to each dish and therefore is able to improve substantially, even when they are "basic" products as a simple tomato salad for example.

Moreover, inside the Malaga this, which is common to pour good olive oil extra virgin plate (if possible unfiltered to keep all its flavor) with a little dried oregano sprinkled on bread Top- when bathing. It is used to marinate fish and poultry, oil flavor or incorporating it into sausages and sausages. In addition to its taste, but also it provides many antioxidants and is a true miracle for sore throats.

8. PARSLEY

And last but not least, parsley . A classic vegetables, found and used worldwide. However, there different types of parsley , depending on the country of origin and type.

So maybe you can surprise a foreigner in Spain with a type of parsley whose leaves are soft and large, that has a texture and a mild, delicate flavor. However, in most of the Nordic countries, curly parsley is small, robust and strong and very different in flavor.

Parsley is used in the Mediterranean basin it is delicious and works very well in combination with lemon, garlic and good extra virgin olive oil fish grilled or sauteed vegetables. Use for marinades, for stews, to decorate a dish or add to any recipe. And the stem can not be undervalued- which is where most of it tastes!

herbs and essential spices the support of Spain and enhance the flavor of the main ingredients and the products of a plate, which makes it even more exquisite, distinguished and healthy, typical delicacies of the Mediterranean diet.

If you happen to be in Malaga and want to smell and taste these spices and Herbst to himself we will be happy to assist you with our Malaga Tapas Travel y Mercado Visit.