DISCOVER THE TASTE OF SPAIN
Summer Fancy Food Show 2011
‘In a village of La Mancha, the name of which I have no desire to call to
mind, there lived not long since one of those gentlemen that keep a
lance in the lance-rack, an old buckler, a lean hack, and a greyhound for
coursing. An olla of rather more beef than mutton, a salad on most
nights, scraps on Saturdays, lentils on Fridays, and a pigeon or so extra
on Sundays, made away with three-quarters of his income.’
[The Ingenious Hidalgo Don Quixote of La Mancha, Part I, Chapter I]
And so Miguel de Cervantes begins his masterpiece, Don
Quixote, without a doubt the best novel in all of literature’s history,
but for many it was also a great summary of La Mancha and
Spanish gastronomy. Common ingredients such as chickpeas, pork
fat and cabbage, which were simply used to make stewed food in
the 17th century, has gone on to affect the modern history of
Spain’s professional kitchens.
Today, The Spanish Food and Drink Industry Federation
(FIAB) is offering you a small collection of innovative tapas,
specially prepared for this occasion by Chef José Andrés, using
some of the ingredients on display at the Summer Fancy Food
Show, which will take place in Washington from 10 to 12 July, 2011.
For a catalogue or more information, please contact the FIAB International Relations Department at
email@example.com or call +34 91 411 7294.
Mediterranean In November 2010, UNESCO recognized the Mediterranean Diet as part
Diet of the Intangible Cultural Heritage of Humanity, declaring that it
constitutes a lifestyle, philosophy and culture which are the fruit of the
intercultural relationships that our communities have built throughout the
course of history, passing them on from generation to generation.
The Mediterranean Diet is a language that is shared by the people of the
Mediterranean region, including oral expressions and traditions, social
practices, rituals and festivities, produce, foods and cooking methods.
Mediterranean cuisine, led by Spain, is a wise combination of foods
based on local, fresh and seasonal produce. It constitutes a nutritional
model which is balanced, rich, complete and healthy, being greatly
appreciated within world gastronomy. It is characterised by an abundance
of vegetables, greens, beans and pulses, fruit, bread, rice, nuts and, at the
heart of the Mediterranean Diet, olive oil. It stands out for its moderate
consumption of fish, seafood, poultry, dairy products (yoghurt and
cheese) and eggs. Red meat is only consumed in small quantities, likewise
wine, which is normally drunk as an accompaniment to meals.
6 José Andrés
8 ACEITES VALDERRAMA - Olive oil pancakes
10 ACEITUNAS LOSADA - Oysters with cava vinegar dressing
12 AGRO SEVILLA - Stuffed olives with anchovies and piquillo peppers
14 AMANIDA - Herb marinated olives and manchego cheese
16 CHEESE FROM ASTURIAS - Fried potatoes with Cabrales sauce and fresh Cabrales
18 CONSERVAS LOLIN - Basque tapa of olive, anchovy and guindilla pepper
20 CONSERVAS RAMÓN PEÑA - Black rice with baby squid
22 DE PRADO - Traditional garlic shrimp
24 EL AVION (JOSE M. GOMEZ MIRA, S.A.) - Galician-style octopus with pimenton
and olive oil
26 EL PASTOR - Ibérico cheese with quince paste
28 FERMÍN - Pork loin baked in sea salt with sliced Spanish cured ham
30 GRUPO CONSORCIO - Traditional Catalan flatbread with caramelized onions, roasted
peppers, anchovies and Manchego cheese
32 JAMONDOR - Artichokes with quail eggs and Spanish cured ham
34 NUÑEZ DE PRADO ORGANIC FARMING - Tomato and watermelon skewer
36 QUESERIAS ENTREPINARES - Potato omelet
38 Contact details for information about these products
* These recipes have been created by the Spanish chef, José Andrés
José Andrés Named “Outstanding Chef of the Year” by the James Beard Foundation
in 2011, José Andrés is an internationally-recognized culinary innovator
credited with introducing Americans to both avant-garde and
traditional Spanish cooking.
A native of Spain, José is an award-winning chef and owner of
ThinkFoodGroup. TFG is the team behind celebrated restaurants in
Washington, D.C, Los Angeles and Las Vegas, including minibar by josé
andrés, Jaleo, Zaytinya, Oyamel, The Bazaar by José Andrés and China
Poblano. Often referred to as Spain's unofficial ambassador, José is the
author of several cookbooks including Tapas:
A Taste of Spain in America and is the host and executive producer of
the PBS television series “Made in Spain.”Food & Wine hailed José as
the “hero of the Spanish revolution,” who “helped create the Spanish
food boom in America.” In November 2010, Spain's Ministry of Culture
recognized José with the prestigious Order of Arts and Letter medallion,
the first chef to be honored for his efforts to promote Spanish culture
abroad. He has lectured at Harvard on “Science and Cooking”, speaks
regularly at food policy forums and discussions on hunger and nutrition.
He is the Chief Culinary Advisor to the U.S. National Archives exhibit
What's Cooking, Uncle Sam? After traveling to Haiti, José launched
World Central Kitchen, which aims to feed and empower vulnerable
people in humanitarian crises around the world.
Olive oil pancakes
Sponsored by: ACEITES VALDERRAMA
Ingredients: Mix the flour, sugar, baking powder, baking soda and salt together in
a mixing bowl. Whisk in the egg, buttermilk and 2 tablespoons of the
— 1 3/4 CUPS ALL-PURPOSE FLOUR olive oil until you have a smooth batter.
— 2 TABLESPOONS SUGAR
— 2 TEASPOONS BAKING POWDER
Heat the remaining 2 tablespoons of olive oil in a medium sauté pan
— 1/2 TEASPOON BAKING SODA
— 1/4 TEASPOON SALT over medium-low heat. Ladle 1/4 cup of the pancake mixture into the
— 1 EGG, LIGHTLY BEATEN pan and cook until golden brown. Flip the pancake with spatula and
— 1 1/2 CUPS BUTTERMILK cook until golden brown on the second side. Transfer the pancake to
— 4 TABLESPOONS ACEITES a warm oven. Repeat with the remaining batter, adding more olive oil
to the pan as needed. To serve, drizzle the pancakes with honey and
OLIVE OIL, PLUS MORE IF
garnish with mint.
— 1/4 CUP HONEY, PREFERABLY
SPANISH LEMON HONEY
— FRESH MINT LEAVES
9 Photograph by Darko Zagar
Oysters with cava vinegar dressing
Sponsored by: ACEITUNAS LOSADA
Ingredients: Mix the capers, olives and 1 tablespoon of the olive oil together in a
small bowl and set aside.
— 1/4 CUP SMALL CAPERS (OR
REGULAR CAPERS, ROUGHLY
In another bowl, whisk together the shallots, cava vinegar and 3
tablespoons of the olive oil. Shuck the oysters and detach the meat
— 1/2 CUP ACEITUNAS LOSADA
GORDAL SEVILLANA OLIVE, from the bottom shell making sure not to spill any of the oyster juices.
PITTED AND SLICED INTO STRIPS Remove the oyster from the bottom shell and transfer to a plate. Set
— 4 TABLESPOONS SPANISH EXTRA- the bottom shell on a serving tray and discard the top shell.
VIRGIN OLIVE OIL
— 1 TEASPOON FINELY CHOPPED
Put 1 teaspoon of the olive-caper mixture into the bottom shells with
the oyster juices. Top each with an oyster and spoon the cava vinegar
— 1 TABLESPOON SPANISH CAVA
VINEGAR OR CHAMPAGNE dressing over the oysters. Garnish with chives.
— 12 KUSHI OYSTERS, OR OTHER
SMALL WEST COAST OYSTER LIKE
— 1 TABLESPOON FINELY CHOPPED
11 Photograph by Thomas Schauer
Stuffed olives with anchovies and piquillo
Sponsored by: AGRO SEVILLA
Ingredients: Using the flat side of a knife, press down on each olive until the pit
pops out, being careful not to split the olive in half. Cut the anchovy
— 12 EXTRA-LARGE GREEN AGRO
fillets lengthwise to create 12 long strips, then cut each piquillo pepper
SEVILLA GREEN OLIVES
into 4 1/2-inch-wide strips.
— 3 JARRED PIQUILLO PEPPERS
SWEET PEPPERS) Stuff 1 piece of anchovy and 1 pepper strip into each olive. Place the
— 6 SPANISH ANCHOVY FILLETS olives on a platter, drizzle with olive oil and sprinkle with salt. Use a
(OIL-PACKED) microplane or zester to grate some orange zest directly onto the
— COARSE SEA SALT
— SPANISH EXTRA VIRGIN OLIVE OIL
— 1 ORANGE
13 Photograph by Thomas Schauer
Herb marinated olives and manchego cheese
Sponsored by: AMANIDA
Ingredients: Using a vegetable peeler, remove the zest from the orange, then
squeeze the juice from the orange. Put the Amanida cocktail, empeltre
— 1 ORANGE olives, thyme and rosemary into a large mixing bowl and add the olive
— 1 JAR AMANIDA AJOLIVIA
oil, orange juice and zest. Mix well.
COCKTAIL (GREEN OLIVES, EXTRA
GHERKINS AND WHITE GARLIC)
— 1 CUP EMPELTRE OLIVES, OR Cover the bowl with plastic wrap and marinate at room temperature
OTHER CURED BLACK OLIVES for at least 4 hours or refrigerate overnight. The olive mixture can be
— 3 FRESH THYME SPRIGS, BROKEN kept in the refrigerator for up to a week. Be sure to allow the olives
UP WITH YOUR FINGERS to come to room temperature before serving if you refrigerate. When
— 2 FRESH ROSEMARY SPRIGS,
you're ready to serve, stir in the cheese, black pepper corns and
BROKEN UP WITH YOUR FINGERS
garnish with coarse sea salt.
— 1 CUP SPANISH EXTRA-VIRGIN
OLIVE OIL, PREFERABLY AN
— 3 OZ. MANCHEGO CHEESE, CUBED
— 1/4 TSP. BLACK PEPPERCORNS
— SEA SALT TO TASTE
15 Photograph by Greg Powers
Fried potatoes with Cabrales sauce,
fresh Cabrales blue cheese and Afuega´l pitu
Sponsored by: CHEESE FROM ASTURIAS
Ingredients: To make the sauce, heat the wine in a saucepan over medium heat,
add the shallots and cook until the wine is reduced by half, about 2
For the cabrales sauce: minutes. Increase the heat to high, add the demi-glace and bring to
— 1/4 CUP DRY WHITE WINE a boil. Reduce the heat to medium-low and allow the demi-glace to
— 1 TABLESPOON FINELY CHOPPED
simmer and reduce by one third, about 5 minutes. Add 2 ounces of
the crumbled Cabrales and stir until the cheese has melted. Stir in
— 2 CUPS DEMI-GLACE
— 1 3/4 CUPS HEAVY CREAM the heavy cream and simmer until the sauce becomes thick and coats
— 4 OUNCES AFUEGA'L PITU AND the back of your spoon, about 3 minutes.
CABRALES BLUE CHEESE FROM
ASTURIAS, CRUMBLED INTO Pour the sauce into a blender and puree. Strain the pureed sauce
through a fine mesh sieve into the saucepan and keep warm.
For the potatoes:
Prepare the potatoes: Pour the olive oil into a deep saucepan and heat
— 2 CUPS SPANISH EXTRA-VIRGIN
OLIVE OIL to 275 degrees (on a candy thermometer). Working in batches, place
— 1 POUND IDAHO POTATOES, the potatoes in the oil and poach them, frying them slowly until soft,
PEELED AND CUT INTO 1-INCH 8-10 minutes. The potatoes won't change color but they will soften
CUBES all the way through. Test for softness by inserting a toothpick: if it
— SALT TO TASTE
comes out easily, the potatoes are done. Remove them from the pan
— 1 TEASPOON FINELY CHOPPED
and set aside to let drain. Be sure to let the oil return to 275 degrees
Raise the temperature of the olive oil to 350 degrees (on a candy
thermometer). Return the potatoes to the pan, in batches, and fry
until they are crisp and brown, about 6 minutes. Drain the potatoes
on a paper towel, and sprinkle with salt to taste. Be sure to let the oil
return to 350 degrees between batches.
Place the fried potatoes on a serving dish and spoon the warm Cabrales
sauce over them. Sprinkle the remaining 2 ounces of crumbled Cabrales
over the potatoes and garnish with chives.
17 Photograph by Pablo de Loy
Basque tapa of olive, anchovy and guindilla
Sponsored by: CONSERVAS LOLIN
Ingredients: Skewer a pepper 3/4 of the way onto a small skewer or large toothpick.
Next spear an anchovy and then an olive onto the skewer, pushing
— 8 GUINDILLA PEPPERS (PICKLED them close to the pepper. Repeat with 3 more peppers, anchovies
BASQUE PEPPERS), OR OTHER
and olives. Then skewer the peppers, boquerones and olives in the
MILD LONG PICKLED PEPPERS
— 4 CONSERVAS LOLIN ANCHOVY
— 8 PITTED MANZANILLA OLIVES
(LARGE GREEN OLIVES ALSO
KNOWN AS SPANISH OLIVES)
— 4 BOQUERONES (WHITE
ANCHOVY FILLETS PACKED IN OIL
19 Photograph by Thomas Schauer.
Black rice with baby squid
Sponsored by: CONSERVAS RAMÓN PEÑA
Ingredients: Cut tomato in half. Place a box grater over a large mixing bowl. Rub
the open face of the tomato over the grater until all the flesh is grated.
— 1 LARGE TOMATO Discard the skin.
— 6 TABLESPOONS SPANISH EXTRA-
VIRGIN OLIVE OIL
Heat 2 tablespoons of the olive oil in a medium saucepan over medium-
— 1/2 SPANISH ONION, PEELED AND
FINELY CHOPPED low heat. Add the onions, the sugar, and the salt. Cooking stirring
— PINCH SUGAR occasionally, until the onions are soft and light brown in color, about
— SALT TO TASTE 20 minutes. Add the grated tomato and pimenton and cook for another
— 1/4 TEASPOON PIMENTON 10 minutes. Then set the sofrito aside.
(SPANISH SMOKED PAPRIKA)
— 4 CUPS FISH STOCK
Bring the fish stock to a boil in a medium saucepan. Once it reaches
— 2 CLOVES GARLIC, PEELED AND
FINELY CHOPPED a boil, reduce the heat to low and maintain a simmer. Make sure the
— 1 BUNCH FLAT PARSLEY LEAVES, stock is a little salty for your taste, because when you add the rice,
WASHED AND STEMMED the seasoning will balance out.
— 1 CUP BOMBA RICE OR ARBORIO
— 2 CANS CONSERVAS RAMÓN
Combine the garlic, parsley leaves, and 2 tablespoons of the olive oil
PEÑA BABY SQUID IN ITS INK
in a cup. Blend to create a smooth paste (or smash them together
(SERVES 4-6) with a mortar and pestle).
Pour the remaining 2 tablespoons of oil into a terra-cotta (or metal)
casserole over a medium flame. Stir in the reserved sofrito and cook
for 1 minute. Stir in the rice and cook for 1 minute, stirring frequently.
Add the baby squid and its ink and stir in the hot fish stock. Stir in the
garlic and parsley mixture and maintain at a medium simmer for 5
more minutes. Serve hot.
21 Photograph by Francesc Guillamet
Traditional garlic shrimp
Sponsored by: DE PRADO
Ingredients: Heat the olive oil in a medium sauté pan over a medium- high heat.
Sauté the garlic cloves until browned, about 2 minutes.
— 1/4 CUP DE PRADO SPANISH
Add the shrimp and the chili pepper. Cook for 2 minutes. Turn the
shrimp over and sauté for another 2 minutes. Pour in the brandy and
— 6 GARLIC CLOVES, PEELED AND
THINLY SLICED cook for another minute. Sprinkle with the parsley, add salt to taste,
— 20 LARGE SHRIMPS (ABOUT 1 and serve.
POUND) PEELED AND DEVEINED
— 1 GUINDILLA CHILI PEPPER (OR
YOUR FAVORITE DRIED CHILI
— 1 TEASPOON BRANDY
— 1 TEASPOON CHOPPED PARSLEY
SALT TO TASTE
23 Photograph by Greg Powers
Galician-style octopus with pimenton and
Sponsored by: EL AVION (JOSE M. GOMEZ MIRA, S.A.)
Ingredients: Bring 2 quarts of water to a boil in a medium pot. Gently crack each
potato with the flat side of a kitchen knife. Add the potatoes, a generous
— 1/2 POUND PEE WEE POTATOES pinch of sea salt, 1/4 cup of the olive oil, bay leaf, and the peppercorns.
COARSE SEA SALT
Boil for about 8 minutes, or until soft. Turn off the heat and add the
— 1/4 CUP SPANISH EXTRA-VIRGIN
octopus to the pot and warm for about 4 more minutes.
OLIVE OIL, PLUS MORE FOR
— 1 BAY LEAF Remove the potatoes and octopus from the pot and drain. Lay the
— 1 TEASPOON BLACK octopus tentacle on a serving dish and surround with potatoes. Place
PEPPERCORNS the pimentón in a sieve. Tapping the side of the sieve gently to break
— 1 TENTACLE PRE-COOKED
up any large chunks, sprinkle the pimentón over the top evenly. Sprinkle
SPANISH OCTOPUS, ABOUT
with a little more sea salt, drizzle with more olive oil, and serve.
— 1 TEASPOON EL AVION PIMENTON
(SPANISH SMOKED PAPRIKA)
25 Photograph by Thomas Schauer
Ibérico cheese with quince paste
Sponsored by: EL PASTOR
Ingredients: Cut the cheese and the membrillo into 1/2 inch cubes. Place two or
three cubes of each on Chinese-style soup spoons.
— 1/3 POUND OF EL PASTOR IBÉRICO
Whisk the olive oil and vinegar together in a mixing bowl. Spoon the
—1/4 POUND MEMBRILLO (SPANISH
dressing over the cheese and membrillo. Season to taste with salt
—1/2 CUP SPANISH EXTRA-VIRGIN and garnish with dill.
—3 TABLESPOONS SHERRY VINEGAR
—SEA SALT TO TASTE
—4 SPRIGS FRESH DILL
27 Photograph by Pablo de Loy
Pork loin baked in sea salt with sliced Spanish
Sponsored by: FERMÍN
Ingredients: In a large bowl, mix the salt with 3 tablespoons of water until the salt
is slightly damp. (The salt needs to be moist so it will pack well).
— 3 POUNDS SEA SALT Spread half of the salt down the center of a baking sheet and top with
— 4 SPRIGS FRESH ROSEMARY
2 rosemary sprigs, 2 parsley sprigs and 3 thyme sprigs. Lay the pork
— 4 SPRIGS FRESH FLAT LEAF
loin on top of the herbs. Place the remaining herbs on top of the pork,
— 6 SPRIGS FRESH THYME then cover the pork completely with the remaining salt, making sure
— 1 2.5-POUND FERMIN IBÉRICO DE to pack it well around the pork. Bake for about 25 minutes, or until
BELLOTA PORK LOIN the internal temperature of the pork reaches 165 degrees on a meat
— 4 OUNCES THINLY SLICED FERMIN thermometer. Be careful when using the meat thermometer so as to
JAMÓN IBÉRICO DE BELLOTA
not break apart the salt crust.
(SPANISH CURED HAM)
— SPANISH EXTRA-VIRGIN OLIVE OIL
— PREHEAT THE OVEN TO 400ºF. Let the pork rest for 5 minutes. Using a fork and spoon, crack open
the side of the salt crust. The upper half of the crust, now a hard shell,
(SERVES 4) should lift off easily. Transfer the pork to a cutting board and let rest
for another 5 minutes. Slice the loin into 1/2 inch-thick slices and
arrange on four plates. Lay slices of the jamón in between the pork
slices. Drizzle with olive oil and serve warm.
29 Photograph by Thomas Schauer.
Traditional Catalan flatbread with caramelized
onions, roasted peppers, anchovies and
Sponsored by: GRUPO CONSORCIO
Ingredients: Prepare the onions: Heat the olive oil in a medium saucepan over
medium-low heat. Add the onions and cook, stirring occasionally,
For the onions: until soft and brown (caramelized), around 30 minutes.
— 1/4 CUP SPANISH EXTRA-VIRGIN Set them aside.
— 1 VIDALIA ONION, PEELED AND
Make the flatbread: In a small bowl, stir the yeast into the milk. Place
the flour and salt in a food processor, add the yeast mixture, and
For the flatbread: process for 60 seconds, until you have a well-mixed dough. Cover
— 1/2 OUNCE (2 ENVELOPES) the bowl with plastic wrap and set aside at room temperature for 30
ACTIVE DRY YEAST minutes to allow the dough to rise.
— 1/2 CUP WHOLE MILK, AT ROOM
Meanwhile, heat the oven to 350 degrees. Take out the dough and
— 1 CUP PLUS 3 TABLESPOONS ALL-
knead it for 5 minutes. Cut the dough into 8 equal pieces, and roll
PURPOSE FLOUR; PLUS EXTRA FOR
WORK SURFACE each piece into a ball. Sprinkle a little flour on your work surface and
— 1/2 TEASPOON SALT roll the ball of dough out to form a very thin long strip, around 10
inches long and 2 inches wide. Prick the strip with a fork. Repeat with
— 20 BLACK OLIVES, PITTED AND remaining dough balls, creating 8 strips of dough.
CUT INTO SMALL PIECES
— 1 13-OUNCE JAR PIQUILLO PEPPERS
Cover the strips of dough with the caramelized onion and the olives.
SWEET PEPPERS), CUT INTO Place on a baking sheet and bake until crisp, 10 minutes.
1/2 INCH-WIDE STRIPS
— 16 GRUPO CONSORCIO ANCHOVY Cover the cocas with a layer of piquillo pepper strips. Add 2 anchovies
FILLETS (OIL-PACKED) on top of each, and sprinkle with the grated cheese. Return to the
— 6 OUNCES MANCHEGO CHEESE,
oven for 2 minutes.
GRATED (ABOUT 1 CUP)
— SPANISH EXTRA-VIRGIN OLIVE
OIL, FOR DRIZZLING Drizzle cocas with olive oil, add sea salt to taste, and sprinkle with
— SEA SALT TO TASTE the chopped chives.
— 2 TABLESPOONS CHOPPED
— HEAT THE OVEN TO 350 DEGREES
31 Photograph by Francesc Guillamet
Artichokes with quail eggs and Spanish cured ham
Sponsored by: JAMONDOR
Ingredients: Drain the artichokes. Place 6 of the largest artichoke hearts in an oven
safe skillet bottom-side down. Trim the bottom side of the artichoke
— 1 14-OUNCE CAN WHOLE if necessary to help it lie flat. (You may also use a muffin tin to hold
ARTICHOKE HEARTS IN OLIVE OIL
the artichoke hearts upright.) Using a spoon, widen the hole in the
— 6 QUAIL EGGS
center of each artichoke to create a cup.
— 1 SLICE JAMONDOR JAMON
SERRANO (SPANISH CURED
HAM), JULIENNED Carefully open a quail egg using a paring knife. Slide the raw egg into
— SPANISH EXTRA-VIRGIN OLIVE OIL the center of the artichoke. Repeat with remaining eggs. Sprinkle the
— SEA SALT eggs with a little salt.
— PREHEAT THE OVEN TO 325
Place the artichokes in the oven for 3-4 minutes until they set.
To serve, sprinkle the artichokes with ham. Drizzle with olive oil and
season to taste with salt.
33 Photograph by Pablo de Loy
Tomato and watermelon skewer
Sponsored by: NUÑEZ DE PRADO ORGANIC FARMING
Ingredients: Using a sharp knife, slice off the top and bottom of each plum tomato.
Locate the fleshy dividing wall of one segment inside the tomato. Slice
— 4 PLUM TOMATOES alongside the dividing wall and open up the flesh of the tomato to
— 1/4 SEEDLESS WATERMELON,
expose the seeds. Remove the seeds and their pulp by slicing around
PEELED AND CUT INTO 2-INCH
the core of the tomato. Set the seed sacs aside. Your aim is to keep
— 1 TABLESPOON FRESH LEMON the seeds and their surrounding gel intact to create tomato seed
JUICE (FROM ABOUT 1/2 LEMON) “fillets” that are separate from the firmer tomato flesh. You should
— 1 TEASPOON LEMON ZEST have about 8 fillets. Reserve remaining tomato flesh for another use.
— 4 TABLESPOONS NUÑEZ DE
PRADO "FLOR DE ACEITE"
Take a bamboo skewer and slide through a tomato-seed fillet. Then
EXTRA-VIRGIN OLIVE OIL
place a watermelon cube onto the skewer. Repeat with 7 more skewers.
— 1 TABLESPOON SHERRY VINEGAR
— SEA SALT TO TASTE
— FRESH HERBS OR HERB FLOWERS In a small bowl, mix the lemon juice, half the lemon zest, the olive oil,
(SUCH AS LAVENDER OR and the vinegar to make the dressing.
BORAGE), OPTIONAL, FOR THE
Stand the skewers on a serving plate and pour the dressing on top.
Sprinkle with sea salt, the remaining lemon zest, and the herb flowers.
35 Photograph by Darko Zagar
Sponsored by: QUESERIAS ENTREPINARES
Ingredients: Heat 2 cups of the olive oil in a sauté pan over a medium flame. You'll
know the oil is hot enough for frying by placing a chunk of potato in
— 2 1/4 CUPS SPANISH EXTRA- the oil - it should jump a little when it reaches the right temperature
VIRGIN OLIVE OIL (around 200 to 250 degrees). Once the oil is hot enough, add the
— 1 POUND IDAHO POTATOES, potato slices and fry on all sides until lightly brown and the edges are
PEELED, QUARTERED AND SLICED slightly crispy. This should take between 8 and 10 minutes. Remove
THINLY (ABOUT 4 CUPS)
from the heat and strain the potatoes from the oil. Season with a little
— SALT TO TASTE
salt and reserve both the potatoes and the oil.
— 1 SPANISH ONION, PEELED AND
SLICED (ABOUT 1 CUP)
— 6 LARGE EGG
In a separate pan, heat 1/4 cup of olive oil over a low-to-medium
— 1 O UNCE GRATED ENTREPINARES flame. Add the onion slices and cook until slightly brown, being careful
CHEESE not to burn the onion, around 10 minutes. Strain the onions from the
oil and reserve.
Break the eggs into a mixing bowl and whisk them vigorously. The
eggs should still keep much of their thick, gelatinous consistency. Add
the potatoes, onions and grated cheese and whisk together once
Add 3 tablespoons of the strained potato-cooking oil to a small 6-
inch sauté pan. Heat over a medium flame. When the oil begins to
smoke slightly, add the egg mixture to the pan. As you pour in the
eggs, shake the pan vigorously for 10 or 15 seconds, to make sure the
eggs come together. Leave the pan to cook for 30 seconds. Lower the
heat and continue to cook for a few minutes. You'll know it's time to
flip the tortilla when you see that the edges are cooked, but the center
is still wobbly.
Place a plate over the top of the pan and invert the pan so the tortilla
winds up on the plate, raw side down. If the pan looks dry, add the
remaining 1/4 cup of fresh oil. Return the tortilla to the pan, by sliding
it back in raw side down. Continue cooking for another 60 seconds.
37 Photograph by Greg Powers
Aceites Valderrama El Avion
Ctra. Malpica de Tajo a Pueblanueva, km, 8,500 (Jose M. Gomez Mira, S.A.)
45690 La Pueblanueva, Toledo Viriato, 21
T +34 916 502 919 03660 Novelda, Alicante
F +34 916 500 651 T +34 965 600 087
E firstname.lastname@example.org F +34 965 604 047
www.valderama.es E email@example.com
Aire, 5 El Pastor
41410 Carmona, Sevilla Ctra. Mozar km 1, s/n
T +34 954 140 068 49620 Santa Cristina de la Polvorosa, Zamora
F +34 954 140 068 T +34 983 406 776
E firstname.lastname@example.org F +34 983 241 768
www.aceitunaslosada.com E email@example.com
Avda. de la Innovación, s/n. Fermín
Edificio Rentasevilla, planta 8ª Ctra. de Salamanca KM 77,3
41020 Sevilla 37624 La Alberca, Salamanca
T +34 902 251 400 T +34 923 415 135
F +34 954 251 071 F +34 923 415 252
E firstname.lastname@example.org E email@example.com;.com
Amanida Grupo Consorcio
Av. Zaragoza, 83 Pelazza
50630 Alagón, Zaragoza Duque, 26
T +34 976 613 232 39740 Santoña, Cantabria
F +34 976 613 233 T +34 942 660 086
E firstname.lastname@example.org F +34 942 628 220
www.amanida.com E email@example.com
Cheese from Asturias
Parque Tecnológico de Asturias. Edificio CEEI Jamondor
33428 LLanera, Asturias Pol. ind. Les Eres.
T +34 988 269 002 Camp Rodat, 5
F +34 985 269 035 46180 Benaguacil, Valencia
E firstname.lastname@example.org T +34 962 730 617
www.asturiascheese.com F +34 962 730 901
Conservas Lolin www.jamondor.com
Polígono de Brazomar, s/n
39700 Castro Urdiales, Santander Nuñez de Prado Organic Farming
T +34 942 864 440 Avda.. Cervantes 5
F +34 942 862 044 E-14850 Baena, Córdoba
E email@example.com T +34 957 670 141
www.conservaslolin.es F +34 957 670 019
Conservas Ramón Peña www.nunezdeprado.com
Polígono Industrial do Salnés
36636 Ribadumia, Pontevedra Queserias Entrepinares
T +34 986 716 011 Vázquez de Menchaca, 9
F +34 986 716 363 47008 Valladolid
E firstname.lastname@example.org T +34 983 457 725
www.ramonpena.es F +34 983 457 727
De Prado email@example.com
La Bodega 8, 2 dcha www.entrepinares.es
T +34 957 488 166
F +34 957 830 379
Velázquez 64, 3ª
T +34 91 411 72 94
F +34 91 411 73 44