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A post shared by Aarthi (@eating.in.and.out)

Ingredients:

(Serves 4)

• 1.5lb potatoes
• 2 large white onions
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 6 large eggs 
• Salt and pepper to taste

View this post on Instagram

A post shared by Dominic Franks (@dominthekitchen)

Instructions:

1. Peel the potatoes and then chop them into thin slices.
2. Finely slice the onions.
3. In a large frying pan heat the oil and then add the onion and potato and season to taste.
4. Fry for 15-20 minutes.
5. Stir occasionally, but be careful to try not to break the potato slices up too much.
6. Add the spinach and gently mix it throughout.
7. Crack the eggs into a bowl and whisk until smooth.
8. Pour the eggs into the pan, stirring it to ensure the eggs are evenly spread throughout the pan.
9. Turn the heat down slightly and place a lid on the pan.
10. Leave to heat for 15 minutes and then remove the lid.
11. Continue to heat for another 10-15 minutes, until there is no runny egg mixture left.
12. Leave to stand for 10 minutes before serving.

View this post on Instagram

A post shared by Cooking With Abida (@cooking_with_abida)

The post Try This Easy and Delicious Spanish Tortilla  appeared first on falafelandcaviar.com.

If you are lucky enough to travel around Spain in the winter, check out these cocidos for a delicious meal.

Cocido Gallego (Galicia)

Galicia’s cocido dish is arguably the most famous in all of Spain. Traditionally combining local greens with potato, pork ribs, chorizo, various edible parts of the head, and even chicken or beef, this dish is as hearty as they come.

Cocido Montañés (Cantabria)

Cantabria’s cocido receives its name from the mountainous territory that this part of the country encompasses. This cocido is a bean stew that incorporates white beans, greens, and all kinds of pork products into a stew that is the perfect defense against cold weather.

Cocido Madrileño (Madrid)

The Spanish capital also has its own cocido dish which is another example of a stew. Using chickpeas, chorizo, pork belly, blood sausage, beef shank, and chicken to give the dish its heartiness, this dish is a winter favorite.

The post Spain’s Best Cocidos, Region By Region appeared first on falafelandcaviar.com.

Here are three Spanish liquors that you should seek out to taste if you get the chance to do so!

Licor Cafe

Originating in the northwestern region of Galicia, licor cafe is a drink that combines alcohol with coffee. A clear liquor called aguardiente is mixed with coffee, vanilla, cinnamon, and citrus peels and is then filtered to make this tasty treat. It’s great on the rocks for sipping as an after-dinner drink. 

Patxaran

Patxaran has a funny name and a unique flavor, but when you get used to it, this liquor will become one of your favorites. Sloe berries are soaked in anis liquor for months before this bright red liquor is finished, carrying a fresh and fruity flavor.

Orujo

Spain is well-known for making wine, and this liquor is made as a result of one of the by-products of wine production. Orujo, a clear liquor originating from the north of the country, is made with fermented grape skins that are made into a strong brandy. Yum!

The post You Have to Try These Spanish Liquors appeared first on falafelandcaviar.com.

Estrella Galicia

This beer is one of the trendiest of Spain’s lagers, and it’s easy to see why. Brewed in the northwestern region of Galicia, Estrella Galicia is a tasty and versatile beer that’s nice for summer sipping and enjoying with heavier dishes when the weather gets cooler.

Alhambra Reserva 1925

Looking for a more potent beer? Alhambra Reserva 1925 comes from a company based in Granada, whose beautiful Alhambra palace gives its name to the beer. It’s a stronger version of a Bohemian pilsner and works well when paired with food.

Ambar

This beer comes from the northeastern city of Zaragoza and is a classic pale lager that is loved throughout the country. Perfect for sipping with seafood or outside on a warm evening, Ambar is a Spanish favorite.

Basqueland Beer Project SSD

We would be remiss to not mention a craft beer on the list, and Basqueland Beer Project’s SSD double IPA is my favorite one from Spain. Coming from the northern Basque region, this beer is bursting with citrusy and piney hop flavors that will make your mouth water.

The post Taking a Look at Spain’s Best Beers appeared first on falafelandcaviar.com.

Spanish people generally don’t have a big breakfast, usually a really small pastry, and a coffee. But, there’s also a classic savory breakfast dish called a tostada, which is a piece of toast served with tomato pulp and olive oil. It’s super flavorful and the perfect dish if you want to get in some vegetables at breakfast!

Lunch for Spanish people doesn’t happen until around two in the afternoon, or later! This is definitely the biggest meal of the day for Spanish people, and most people get 1-2 hours off from work to enjoy their meals. A Spanish lunch really depends on where you’re living. For example, in the north there’s a lot of seafood and especially bacalao, or codfish.

For dinner, people usually keep it light, which is why tapas are so popular! People eat usually after 9pm, and since it’s a bit late, they don’t tend to have a large meal, which is quite the opposite for most of the world.

The post How to Eat like a Spaniard appeared first on falafelandcaviar.com.

As one of the most popular countries in the world for tourists, lots of people have been lucky enough to try some of this country’s weird and wonderful food offerings.

One that has always stuck in my mind after visiting Spain is chorizo al infierno, which literally translates to “hell chorizo.”

Chorizo is a type of Spanish sausage that’s made with pork meat and paprika. Cased in animal intestines, it’s known for its delicious, smoky flavor. Normally, it’s served dried or cut into small slices, but chorizo al infierno is totally different.

The preparation of this Spanish classic is performance art. When you’re served this dish, you might wonder why there’s a piece of uncooked, impaled chorizo on a metal rod on top of a plate of clear liquid on your table.

What you’ll see, though, is that your waiter or waitress is going to ignite this clear liquid (a high-grade alcohol that is impossible to drink) and use its flame to cook your chorizo.

After sitting above the ignited alcohol for a few minutes, your chorizo will be crispy and ready to eat. It’s a show and a delicious treat all in one!

The post You Won’t Believe How This Spanish Sausage is Prepared appeared first on falafelandcaviar.com.

Huevos rotos can be found in two varieties. The first is with ham — or jamon in Spanish — and the second is with a cross between hot dogs and chorizo called salchichas.

The other elements to this dish is some type of potatoes, usually french fries, and everything is topped off with a fried egg and served with some bread on the side.

This is also a really easy and fun recipe to make at home if you want to show your friends some down-home Spanish cooking.

All you have to do is cut up potatoes and roast them until they’re golden and crispy. Fry up some hot dogs, sausages, or anything you have on hand, and then fry a few eggs in the same skillet. Let everyone dig in with some slices of bread, and it’ll be a fun way to share an international meal with friends.

The post Huevos Rotos is a Fun, Salty, Spanish Treat appeared first on falafelandcaviar.com.

Ingredients

For this fideua, you will need:
150 ml of olive oil
200g of fideos or really short angel hair pasta about 1-2 inches long
1 liter of seafood stock or whatever stock you like
half an onion
whatever seafood or vegetables you want to put in

Recipe

1. Heat up about 50ml of the olive oil over medium heat and fry the noodles in it for about 5 minutes, moving it around to make sure nothing burns.
2. Take the noodles out and add the rest of the olive oil, along with any seafood you want to cook, the onions, and any other vegetable.
3. After a few minutes, when everything has been cooked, add in about 3/4 of the liter of stock, and let it come to boil for 10 minutes.
4. Then, add in the pasta and more liquid if necessary and cover the pan. Don’t add so much extra liquid as the idea is that the noodles will absorb all of the liquid in just 3-5 minutes.
5. Once they have, leave it uncovered for 1 minute on the heat, and enjoy!

The post Spanish Fideua is an Easier Paella and Just as Delicious! appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Aarthi (@eating.in.and.out)

Ingredients:

(Serves 4)

• 1.5lb potatoes
• 2 large white onions
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 6 large eggs 
• Salt and pepper to taste

View this post on Instagram

A post shared by Dominic Franks (@dominthekitchen)

Instructions:

1. Peel the potatoes and then chop them into thin slices.
2. Finely slice the onions.
3. In a large frying pan heat the oil and then add the onion and potato and season to taste.
4. Fry for 15-20 minutes.
5. Stir occasionally, but be careful to try not to break the potato slices up too much.
6. Add the spinach and gently mix it throughout.
7. Crack the eggs into a bowl and whisk until smooth.
8. Pour the eggs into the pan, stirring it to ensure the eggs are evenly spread throughout the pan.
9. Turn the heat down slightly and place a lid on the pan.
10. Leave to heat for 15 minutes and then remove the lid.
11. Continue to heat for another 10-15 minutes, until there is no runny egg mixture left.
12. Leave to stand for 10 minutes before serving.

View this post on Instagram

A post shared by Cooking With Abida (@cooking_with_abida)

The post Try This Easy and Delicious Spanish Tortilla  appeared first on falafelandcaviar.com.

If you are lucky enough to travel around Spain in the winter, check out these cocidos for a delicious meal.

Cocido Gallego (Galicia)

Galicia’s cocido dish is arguably the most famous in all of Spain. Traditionally combining local greens with potato, pork ribs, chorizo, various edible parts of the head, and even chicken or beef, this dish is as hearty as they come.

Cocido Montañés (Cantabria)

Cantabria’s cocido receives its name from the mountainous territory that this part of the country encompasses. This cocido is a bean stew that incorporates white beans, greens, and all kinds of pork products into a stew that is the perfect defense against cold weather.

Cocido Madrileño (Madrid)

The Spanish capital also has its own cocido dish which is another example of a stew. Using chickpeas, chorizo, pork belly, blood sausage, beef shank, and chicken to give the dish its heartiness, this dish is a winter favorite.

The post Spain’s Best Cocidos, Region By Region appeared first on falafelandcaviar.com.

Here are three Spanish liquors that you should seek out to taste if you get the chance to do so!

Licor Cafe

Originating in the northwestern region of Galicia, licor cafe is a drink that combines alcohol with coffee. A clear liquor called aguardiente is mixed with coffee, vanilla, cinnamon, and citrus peels and is then filtered to make this tasty treat. It’s great on the rocks for sipping as an after-dinner drink. 

Patxaran

Patxaran has a funny name and a unique flavor, but when you get used to it, this liquor will become one of your favorites. Sloe berries are soaked in anis liquor for months before this bright red liquor is finished, carrying a fresh and fruity flavor.

Orujo

Spain is well-known for making wine, and this liquor is made as a result of one of the by-products of wine production. Orujo, a clear liquor originating from the north of the country, is made with fermented grape skins that are made into a strong brandy. Yum!

The post You Have to Try These Spanish Liquors appeared first on falafelandcaviar.com.

Estrella Galicia

This beer is one of the trendiest of Spain’s lagers, and it’s easy to see why. Brewed in the northwestern region of Galicia, Estrella Galicia is a tasty and versatile beer that’s nice for summer sipping and enjoying with heavier dishes when the weather gets cooler.

Alhambra Reserva 1925

Looking for a more potent beer? Alhambra Reserva 1925 comes from a company based in Granada, whose beautiful Alhambra palace gives its name to the beer. It’s a stronger version of a Bohemian pilsner and works well when paired with food.

Ambar

This beer comes from the northeastern city of Zaragoza and is a classic pale lager that is loved throughout the country. Perfect for sipping with seafood or outside on a warm evening, Ambar is a Spanish favorite.

Basqueland Beer Project SSD

We would be remiss to not mention a craft beer on the list, and Basqueland Beer Project’s SSD double IPA is my favorite one from Spain. Coming from the northern Basque region, this beer is bursting with citrusy and piney hop flavors that will make your mouth water.

The post Taking a Look at Spain’s Best Beers appeared first on falafelandcaviar.com.

Spanish people generally don’t have a big breakfast, usually a really small pastry, and a coffee. But, there’s also a classic savory breakfast dish called a tostada, which is a piece of toast served with tomato pulp and olive oil. It’s super flavorful and the perfect dish if you want to get in some vegetables at breakfast!

Lunch for Spanish people doesn’t happen until around two in the afternoon, or later! This is definitely the biggest meal of the day for Spanish people, and most people get 1-2 hours off from work to enjoy their meals. A Spanish lunch really depends on where you’re living. For example, in the north there’s a lot of seafood and especially bacalao, or codfish.

For dinner, people usually keep it light, which is why tapas are so popular! People eat usually after 9pm, and since it’s a bit late, they don’t tend to have a large meal, which is quite the opposite for most of the world.

The post How to Eat like a Spaniard appeared first on falafelandcaviar.com.

As one of the most popular countries in the world for tourists, lots of people have been lucky enough to try some of this country’s weird and wonderful food offerings.

One that has always stuck in my mind after visiting Spain is chorizo al infierno, which literally translates to “hell chorizo.”

Chorizo is a type of Spanish sausage that’s made with pork meat and paprika. Cased in animal intestines, it’s known for its delicious, smoky flavor. Normally, it’s served dried or cut into small slices, but chorizo al infierno is totally different.

The preparation of this Spanish classic is performance art. When you’re served this dish, you might wonder why there’s a piece of uncooked, impaled chorizo on a metal rod on top of a plate of clear liquid on your table.

What you’ll see, though, is that your waiter or waitress is going to ignite this clear liquid (a high-grade alcohol that is impossible to drink) and use its flame to cook your chorizo.

After sitting above the ignited alcohol for a few minutes, your chorizo will be crispy and ready to eat. It’s a show and a delicious treat all in one!

The post You Won’t Believe How This Spanish Sausage is Prepared appeared first on falafelandcaviar.com.

Huevos rotos can be found in two varieties. The first is with ham — or jamon in Spanish — and the second is with a cross between hot dogs and chorizo called salchichas.

The other elements to this dish is some type of potatoes, usually french fries, and everything is topped off with a fried egg and served with some bread on the side.

This is also a really easy and fun recipe to make at home if you want to show your friends some down-home Spanish cooking.

All you have to do is cut up potatoes and roast them until they’re golden and crispy. Fry up some hot dogs, sausages, or anything you have on hand, and then fry a few eggs in the same skillet. Let everyone dig in with some slices of bread, and it’ll be a fun way to share an international meal with friends.

The post Huevos Rotos is a Fun, Salty, Spanish Treat appeared first on falafelandcaviar.com.

Ingredients

For this fideua, you will need:
150 ml of olive oil
200g of fideos or really short angel hair pasta about 1-2 inches long
1 liter of seafood stock or whatever stock you like
half an onion
whatever seafood or vegetables you want to put in

Recipe

1. Heat up about 50ml of the olive oil over medium heat and fry the noodles in it for about 5 minutes, moving it around to make sure nothing burns.
2. Take the noodles out and add the rest of the olive oil, along with any seafood you want to cook, the onions, and any other vegetable.
3. After a few minutes, when everything has been cooked, add in about 3/4 of the liter of stock, and let it come to boil for 10 minutes.
4. Then, add in the pasta and more liquid if necessary and cover the pan. Don’t add so much extra liquid as the idea is that the noodles will absorb all of the liquid in just 3-5 minutes.
5. Once they have, leave it uncovered for 1 minute on the heat, and enjoy!

The post Spanish Fideua is an Easier Paella and Just as Delicious! appeared first on falafelandcaviar.com.