Food Glorious Food!

Since arriving in Punta Umbría, we have been lucky enough to enjoy some delicious Andalusian food and Spanish wines.  From Tapas to Swordfish, from Iberian Ham (Jambón Ibérico) to Paella.  Punta Umbría is a small fishing village and the choice of fish is vast.  However, nothing compares to the amount and quality of fish found at the market in Huelva.

Huelva Fish Market - A small sample of the fish they sell above and below:

Swordfish, Tuna, Squid, Octopus, Prawns, Langoustines, Lubina (Seabass)

Fruit and Vegetables
In Spain these come in all shapes and sizes, including this tasty tomato, which is the size of an adult's hand!

We haven't tried the large white vegetable below but it is supposed to be similar to butternut squash.  Again, an interesting shape!

Jambón Ibérico (Iberian Ham)
This is a dry-cured ham from acorn-fed black, Iberian pigs. It can be served alone or with a drizzle of olive oil and small breadsticks (picos) and is Andalucía’s and Spain’s pride and joy.  They range in price according to size and can cost up to 2,000 Euros!

Jambón Ibérico

Angulas

Angulas are baby eels. We weren't quite sure if we wanted to eat these, but once tasted we absolutely loved them!

Angulas

Tapas
Served in most Spanish bars - yummy!

Octopus, Prawns, Pork with Jambón Ibérico,
Salmorejo (tri-coloured), Bacalao with tomatoes, and Ham, Vegetables and Goats Cheese

Salmorejo
Is thicker than gazpacho and is typically eaten during the summer and served cold.
We love this soup and making it is really easy.  I have put the recipe below - hope you try it and enjoy!

Salmorejo

Ingredients

8 Medium Tomatoes (good quality is important for the taste)

1 Medium Baguette

A Splash of Sherry Vinegar

A Pinch of Salt

1 Medium Clove of Garlic

1 Cup Extra Virgin Olive Oil (again, good quality is important)

2 Hard Boiled Eggs

Chopped Iberico/Serrano Ham

Method

1.   Cut a small cross in the bottom of each tomato. Place them in boiling water for 30-60 seconds.  Remove and place in cold water, the skin should peel right off.

2.     Remove the cores from the tomatoes, then place tomatoes in a blender for approx. 30 seconds.

3.     Remove the soft dough bread from the inside of the baguette (you will need approx. 3 cups).  Just add 2 cups to the blender at first and let the bread soak into the tomato juice for about 5 minutes. The amount of bread will dictate the texture, so you may need to add the other cup at ‘stage 6’

4.     Add the splash of vinegar, salt and garlic and blend until the soup is an even texture and the bread is completely broken down.

5.     Gradually add the oil as you are blending (at a moderate speed).

6.     Add one hard boiled egg.  If the soup isn’t thick/creamy enough add the remainder of the bread.

7.     Serve in small bowls, with the ham and diced hard boiled eggs as condiments.  Serve cold - enjoy!

Wine
The Spanish like to drink wine with every meal, except breakfast!  We found this stall in Huelva, selling some lovely wines and spirits.

Paella
And lastly Spain's most famous dish!

Hope I have got your taste buds going!

Sally x