Suckling pig shoulder is a very tasty meat, which is usually prepared for festivities and special occasions. Especially famous is the Segovia suckling pig, a city where some restaurants have become world famous thanks to this meat. Do you want to prepare this delicacy at home? With all the tips in this article, now there will be no secret to success.
Tag: spain
Cordoba-style oxtail traditional recipe
Cordoba-style oxtail is a traditional recipe highly appreciated nowadays, which however, has very humble origins, since it was born from the need to take advantage of those less valuable cuts. Oxtail is a very fibrous meat that requires several hours of cooking, but following all the steps, it becomes a real feast of flavors.
Kidneys in Sherry sauce recipe
Kidneys with sherry are a classic of Spanish gastronomy. They can be served as a “tapa” or as a main dish, accompanied with rice or potatoes. The recipe works for beef, pork or lamb kidneys, and can even be used to use other offal cuts.
The Spanish creamy seafood rice that never fails
For this rice I have chosen a very common combination of squid and shrimp, although it is possible to prepare it with almost any seafood. The particularity of rice is its pleasant creaminess, which makes it the Spanish brother of the Italian risotto.
How to cook snails
For many people, snails surely seem exotic or even intimidating. However, they are highly appreciated in many Mediterranean countries, especially in Spain, France and Greece. If we buy already clean snails, their preparation is very simple and quick. Otherwise, we must observe certain previous steps, which are indicated here.
Navarra-style cod recipe (bacalao ajoarriero)
This cod recipe (“bacalao ajoarriero” in Spanish) is a fish stew associated with the Basque Country and Navarra, although many other regions of Spain have similar dishes. It is said that its origin is due to the muleteers who travelled by mule, hence its name. Like any traditional dish, there are countless variations, so we can do without some of the ingredients if desired.
Lentil stew (guiso de lentejas)
The lentil stew, in its countless variants, is a very popular dish both in Spain and in (almost) all Latin America. It is one of the so-called “spoon dishes” par excellence, and it is as tasty as comforting, especially in the winter months.
Spanish rice with octopus recipe
Rice with octopus, octopus with rice. This is an exquisite recipe that can compete with any seafood paella. It carries a little secret that gives it great flavor: instead of using broth or fish stock, as in traditional paellas, in this case we use the resulting water from boiling the octopus.
Basque-style hake recipe (merluza a la vasca)
The Basque-style hake is a quick, simple and nutritious dish. Its ingredients are also a source of high quality protein: hake, clams, eggs and peas. Sometimes it is also called “hake in green sauce” (merluza en salsa verde) due to the color that the peas and chopped parsley give it.
The famous Madrid stew: Cocido madrileño
A cocido is basically a meat, vegetable and legume soup. There are numerous regional variants such as the Andalusian puchero, the Galician cocido or even the curious “rotten pot” (olla podrida) from Burgos, each with its own particular characteristics. Here all the secrets of the perhaps most emblematic dish of Madrid’s gastronomy, so that you can prepare it according to your taste and availability of ingredients.