Ingredients

20 prawns

1 chilli peppers

100 mls. olive oil

1 T. bread crumbs

2 cloves of garlic

half a lemon

salt

Clean the prawns. Remove the heads, carefully peel away the shell, leaving the tails intact. De-vein, dry and set aside. Heat the oil to smoking. Lower the heat slightly and place one halved garlic clove and the chili pepper in the oil. Sauté until the garlic is golden. Mince the rest of the garlic and set aside. Remove and discard the garlic along with the chilli pepper. Drop in the prawns and the bread crumbs and toss with a spoon for a minute or two. Add the minced garlic, squeeze over the lemon, stir well, lid and remove from heat. Allow to set for a minute or two before serving. Prawns should be just tender, slightly crunchy. If cooked too long, they will be tough and difficult to digest. Spoon into warmed tapas dishes and serve immediately.

source epicureantable

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Have you ever wondered what makes the rice yellow in color and gives Paella that special taste? Well, wonder no more, the key ingredient is Azafran. Azafran comes from the dried flower of Azafran and is considered one of the most luxurious spices of the world.

Spain is the production leader of Azafran which costs about 3 to 9 euros a gram and is looked as red gold. You need just a small dash to give food a little color and distinct taste.

source sibaratisimo

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One of the greatest health secrets the Spaniards hold is their olive oil. Olive oil whose origins date back to over 5,000 years a go and began in the Middle East slowly spread westward and eventually reached the Mediterranean basin. It is well known that Spain and not Italy provided the bulk of olive oil to the Roman Empire and since then continues to be the world´s leading producer.

Olive Oil like wine have their different tastes and both come from the juice of fruit. The main differences in the taste depend on the ripeness of the olives when harvested, how they were kept and how the oil was extracted. Any way you put it olive oil has been proven to be one of the healthiest nutrient there is.

Spain offers a grand variety of oils that can be tasted with every meal you eat here. The rich flavor added to all the food prepared give the gastronomy here a thumbs up to all that taste it. To learn more about olive oil and purchase online visit latienda.com

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Food and tours are the in thing to do in Spain, specially in Madrid where dining out is not only a Spanish passion but a national must do. The Spanish gastronomy is delicious and with so many different varieties, you really don´t know where to start.

I found a really quaint place, decorated with an ethnic touch that is a romantic and quiet space to enjoy a great meal. The weekends are a little more crazy but if you go during the weekday, you will indulge in an elegant meal that fuses different origins of styles while maintain the traditional Spanish flavor-

more information adosvelas

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The Mirador de la Peña was designed in 1998 by César Manrique in the explanada that peaks through the Valle de Frontera in the coast of the Island of El Hierro in the Canary Islands. Inspired by the gorgeous views , the restaurant is a contemporary place which uses natural materials to convert it to a fantastic two story fantasy parador. The huge bay windows allow all to see through them to the open sea.

The view is not the only spetacular asset of this place, the food and service add to this must visit place hidden away awaiting your presence.

source secret tenerife

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Ok, I think I have introduced you to most of the typical foods in Spain such as the Paella, Tortilla de Patata and specialty drinks like Sangria and Sidra and now I introduce you to Jamon Serrano. One of the greatest delicacy’s of this country. You can´t come to Spain and not leave without trying a little piece of this delicious cured ham.

Jamon Serrano is a dry cured ham which is generally served raw in thin slices, similar to the Italian prosciutto. A foreleg prepared (and eaten) in the same manner is called paleta. The highest quality, pata negra (literally black hoof), which only accounts for about five percent of total ham production, is made from the black Iberian pig (cerdo ibérico), range fed and fattened on acorns in cork oak groves along the southern border between Spain and Portugal.

The taste of this specialty ham is like nothing you have ever tasted. My American friends who come and visit me here in Spain are hesitant at first to try this meat that is being held by a stick and to them does not look very appetizing but let me tell you as soon as they have their first bite they are hooked and proceed to try to figure out how they are going to take a leg back home to the states..

source notesfromspain

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Ok, it was on my list of things to write about. Good old chorizo.. another one of the great delicacies of Spain. While searching for interesting information I came across this article in the newspaper 20 minutos. It seems that a company from Galicia has created the longest chorizo in the world according to the Guinness Book of World Records. The chorizo measured 110,15 meters in length.

The makers of this impressive chorizo state it was a very difficult project. They used over 119 kilos of pork meat, 62 kilos of panceta, 4.5 kilos of sweet pepper, 800 grams of spicy pepper, 800 grams of salt and 300 grams of garlic. (now you know the basic ingredients that go into making a chorizo). All this has to be squeezed in to (in this case) an artificial stomach lining..

The ingredients and making process might not make this seem like an appetizing treat, but I beg you to taste a good piece of chorizo and then tell me what you think.

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Do you want to  have dinner in one of the best restaurants in Spain and at the same time relax on beach chairs while admiring the Mediterranean Sea? Done, all you need to do is visit the Isla Marina Restaurant in Alicante. A gorgeous place with even more gorgeous views..

I don’t think you will ever experience anything else like this. The food great, environment even better, the views excellent , the way you feel. No words will describe. I love to go here and just relax on the beach chairs with a glass of wine in company of good friends..

Oh.. Spain just has it all..

More information Isla marina

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Located in a typical Menorcan village of Menorca Sa Pedrera d’es Pujol is a very romantic restaurant with its outside garden where the bougainvilleas, lawn, aromatic plants, jasmine and soft music will make you fall in love if you are not already. The chef, Daniel González Mora, whose mother is from Menorca and whose father from Asturias, grew up between these two different lands steeping himself in both cuisines.

Specialty dishes are the “Beef Wellington with gravi sauce” and the “Slowly oven-cooked Menorcan lamb with potatoes”. For dessert you need to try the “Apple pie cooked with Calvados sauce and ice cream”. The food together with the large variety wine selection, the ambiance and the great hospitality of the entire staff will satisfy you r every desire.

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Sangria, what can be said that has not been said before about this awesome typical Spanish drink. My favorite summer treat, a nice refreshing glass of sangria. Sitting down in an outdoor bar with friends and sipping a glass of sangria is probably one of the most enjoyable things one can do in Spain or anywhere else.. but in Spain it is a lot more fun.

How do you make sangria you many ask? There are many different ways you can make this treat. You just need the basic ingredients: wine and fruit the other compliments vary with each recepie. My fathers recepie is one of my favorites and it contains, red wine (a cheap bottle), a shot of , Cognac, sprite, orange juice and cut up fruit of your choice. In the beginning you will need to experiment until you get the right taste (its fun trying your mixtures until you get it right).

You can always just run to your nearest bar in Spain and order a glass or jar full of this red delicacy.

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