If it seems a lot of my blog has been about eating, well that's because at times that seems like it's all I've been doing here in Spain. Spain is probably one of the premier eating-travel destinations. In fact, I actually signed up for a cooking course in Barcelona earlier. But at the hefty price tag of 78 Euros, I cancelled the class, and decided to just eat away that money as opposed to learning how to cook them myself. I can always experiment when I get home, but nothing beats eating them in the spirit of the moment.
And in Spain, it's pretty much all Tapas, all the time. In fact, if you choose to do so, you can pretty much eat pieces of those finger foods all day, and be done with the whole breakfast lunch dinner formality. You could say that that's pretty much what I did the whole trip.
A couple of things stood out on my trip in Catalonia, and subsequently, in Basque Country. The obvious emphasis is on seafood. Spain is surrounded by ocean. Fresh catches seems abundant, and the method is to wiggle yourself onto a spot at the Tapas bar (on a stool if you are lucky), get the server's attention, and point to which of the fresh pickings you wish and they make it for you right there. Razor clams seems to be the popular choice here, but as are clams, mussels, large prawns (one of their favourite is mildly spicy garlic prawns) and calamari. They also really love to use these little pimiento peppers, as these tiny non-spicy varieties look deliciously cute when grilled and serve both as a side dish or as a garnish topper. Then of course, Spanish cured ham is everywhere, with more varieties than I understand and numerous meat shops proudly dangling their stocks of aged front or hind legs from preferably acorn fed black Iberian pigs (the best variety seems to be Jamon Iberico de Bellota).
In simpler dishes, there are a few stables. First off, they love their tomato bread, consist of simply toasting a half slice of baguette and then rubbing the inner side with raw garlic and a freshly cut tomato wedge. This ingeniously simple idea is used either as a pre-meal appetizer or as the base of Tapas by putting additional toppings on top. Their next favourite side dishes seems to be garlic potatoes, which, as the name suggests, is simply roasting cube size potatoes and topping with garlic mayo. Finally, don't be fooled if you see the name Tortilla everywhere on the menus. No they are not those corn based Mexican flatbread. Instead, Spanish Tortilla here is a deliciously melty quiche like egg omelette consisting of layers of eggs and potatoes with usually melted cheese and ham on top (or other creative toppings). This is likely one of the first dishes I'll be trying to make when I get home once I goggled the method.
And then there are the Pintxos, which I have sort of mentioned already in past entries. Most of these are bite sized bread topping with a variety of ingredients for easy ingestion. And the combinations can go wild here. Perhaps the region that is best at these would be the Basque Country. They sort of go crazy with these here, such as grilled goat cheese topped with nuts and sweet marmalade sitting on a bed of salted anchovies with an olive tucked inside, or foils gras with a piece of roasted pepper sitting over slices of succulent Spanish ham. Their mission seems to be to thoroughly confuse your tastebuds time and time again. And after each savoury bite, you simply cleanse your mouth with a sip of wine, and ready yourself again for yet another flavour explosion.
And finally, yes there's the black squid ink. They seem awfully proud of these here. I have no clue if it actually taste anything, or if they simply add it for the colour for added shock value. One common usage is the black squid ink croquette (potato filled fried dumplings). But my favourite is the garlic black squid ink Paella. You can either order a fresh pan of it for yourself (about 14 Euros), or if you are at the market, simply get a serving-size portion for about 6 Euros from one of the already-made giant pans. I swear it will make you fall in love wth black.
Finally, to drink. Well the two consistent choices here are Cava and Vermouth (Vermut). Of course, wine are plenty, and still the most popular choice by far. Cava, as previously mentioned, seems very much alike to any dry sparking wine back home, such as Proseco or Brut. Vermouth would be more of an acquired taste. Previously known to me only as an ingredient in martini (which usually uses more a white, dry vermouth), here it's the sweeter, red version that is more usually drank, often on ice with a slice of orange and an olive. The slightly sweet, tangy, somewhat medicinal taste may surprise some people, but after a few attempts it has become my preferred choice to wash down my Tapas. A glass costs somewhere about 2-3 Euros depending on the restaurant. Traditionally drank as an appetitizer, I like mine towards the end of the meal, as a slight stomach warmer, with just enough sweetness to dampen my appetite, until I turn the next corner, with a brand new exciting Tapas bar awaiting my arrival. And it all begins again.
Catching the fight home tomorrow. Time for some last minute market scrolling. Adios from Spain. Muchas gracias para leyendo. More photos to come on Facebook, eventually.
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