Spanish Tapas: a whole world

Nowadays the Spanish term tapa is known around the World. We usually eat tapas at trendy Spanish restaurants, which are springing in many countries as UK or USA. Spanish food is in vogue, because of its simplicity, its healthy ingredients, and above all, its flavours: distinctive and strong, but pleasant and delicious.

But we know what really the tapas are? How are the real tapas in Spain? How many types of tapas can we find? Or how the Spanish eat them?

We can define Tapas are titbits eaten with drinks at a bar. Normally eaten before a full meal, but not exclusively, as the custom is to eat them between meals, mid-afternoon, mid-morning, or to brighten up any time at the bar. Or you can simply make a complete meal with them.

The name tapa (cover) is very old, and refers to the slice of bread with jamon that was put on the jars of wine, in the medieval inns, to not enter flies or dust.

What means Tapeo? Tapeo is the Spanish tradition of going out, normally before lunch or dinner, to join friends to drink beer, wine, or a soft drink, while eating some snacks (tapas), to stave off hunger. In many parts of Spain is a tradition going from bar to bar and eat a tapa on each. This is called Ir de tapas. So tapas mix the concept of eating with socializing.

Eating and drinking are complementary: drink stimulates the appetite and aids digestion of some ingredients (such as pepper), and in turn, food helps to lower effects of alcohol.

 

The tapas are cooked in all bars in Spain, so many of them are warm. Each offers different tapas, but some are common and famous throughout the country. That is the case of Tortilla Española (Spanish potato and onion omelette), Patatas bravas (spiced potatoes), Boquerones (anchovies with garlic and olive oil), the fresh Russian salad (potato with vegetables and mayonnaise salad), or Croquetas (croquettes; made of chicken, jamon or cod)

But we can find specialties by region. For example:

-          Galicia, in the northwestern coast, is famous for its seafood tapas, as this area is Europe's largest producer of shellfish. We can try the octopus, prepared in the Galician way. Or the Empanadillas Gallegas (Galician patty with seafood).

 

-          In Andalusia is so typical to order Boquerones en vinagre (anchovies on vinegar with garlic and olive oil), or even Boquerones fritos (fried anchovies), but the star dish is definitely a plate of Jamon Iberico. 

 

-          In Castilla (Castile) there is a strong tradition for tapas of pork. Therefore, we can eat Chorizo (classic Spanish red sausage) or Morcilla (blood sausage). The most famous is the one made in Burgos, with rice.

 

-          Madrid is specially known for tapas, and you can find bars everywhere. Is very common to order Patatas bravas (medium size chunks of fried potatoes in a hot spicy sauce made with chilli), and of course Callos a la madrileña (tripe casserole).

 

-          In Catalonia the Pa amb tomaca (a slice of bread with tomato and garlic sauce), or Escalibada (peppers, aubergines and onions, baked in the oven).

-          Bilbao is famous for its tapas of Bacalao a la bilbaina (fresh cod cooked in the Bilbao way), or Gambas al ajillo (fried prawns out of its shell with garlic and chilli pepper). Everything is always accompanied by local wine, the txakoli.

-          And Valencia, capital of the Mediterranean Diet, you can order any salad with olive oil (very healthy), Clochinas al vapor (steamed clams), or Esgarraet (roasted pepper, cod "esgarrat", garlic and oil; simple but delicious).

 

There are different ways to serve or present a tapa: 

-          A simple normal dish or plate (Jamon, cheese).

-          Small clay casserole or plate (fried Chorizo, Gambas al ajillo).

-          Montaditos: a slice of bread with toppings (Loin with fried onions, Morcilla de Burgos).

-          Pincho: this term is sometimes confusing (depends on the part of Spain), because it can be a small plate (Ensaladilla rusa, Tortilla Española), or in the north it refers to a tapa which all ingredientes are fastened with a toothpick (as Champiñones; mushrooms).

 

-          Banderilla: olives, pieces of peppers, chives and a gherkin all fastened by a medium size stick.

-          Pincho moruno: skewers made with spiced chunks of chicken, pork or beef.

 

The size of a tapa can vary depending on the ingredients, time of day, the area of Spain. The same goes for the price, as some include drinks. Tapas can be found in all cities and bars in Spain, always presented at the fornt desk or bar, to see what they offer.

  

We recommend that in your next visit to Spain do not fail to try and test tapas the more the better. You will find an unlimited source of ideas, ingredients and flavours, as well as friends.

Bon appetit!, or in the Spanish way, Buen provecho!

Tourism in Rubielos de Mora (Teruel), Spain. Europa Nostra Award. CittaSlow.

Rubielos de Mora is one of the most attractive towns in Teruel, situated on the right bank of the river Rubielos, belongs to the region of Gúdar-Javalambre. It is an urban-planning and architectural gem which has a collection of traditional buildings decorated with excellent grilles, while its deservedly-famous workshops are still in existence today. In fact, it was awarded the “Europa Nostra” award in 1983, in recognition of the restoration work carried out by the residents.

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Consigue el tuyo

It has many ecclesiastical monuments, such as: the former Collegiate church of Santa María la Mayor (17th century) which houses a fine reredos of the Life of the Virgin, work of the so-called Maestro of Rubielos; the Augustinian convent (16th-18th centuries) and the Carmelite convent (17th century); and four hermitages from the 15th to the 18th centuries.

Rubielos de Mora is also one of six Spanish municipalities approved for membership by Cittaslow international. This village invites to rest and lose touch with routine in which we are sometimes immersed, offering a marvellous gastronomy, beautiful landscapes and an exciting cultural tour.

Practical information:

Tourist office

Oficina de Turismo de Rubielos de Mora.

Accommodation

Casa Mata Apartments

Spanish Cured Ham (Jamón) Tapa´s History

The origin of the well-known traditional Spanish tapa, date back to the time of King Alfonso X (The Wise) of Castilie (XIII Century). The word "tapa" comes from the Spanish verb tapar, "to cover" and, as the legend says, this tapas tradition began with King Alfonso X of Castile.

Painting of Alfonso X holding a glass of wine and a tapa on top.

The reason? After he overcame from a disease, he started the recovery drinking small sips of wine with small dishes of food. After going back to his health, the king decided that any tavern would not be allowed to serve wine or beer to customers without a small snack or "tapa". Wise order if we consider that any alcoholic beverage thrown on an empty stomach could later derive on fights and more problems related to it and also that most of the population couldn´t afford a whole meal while drinking in a tavern.

The original tapas were slices of bread or meat or both together used “to cover” the glasses between sips. It was a practical prudence to avoid fruit flies from flying over the beverages and perhaps falling inside the glasses. The meat used “to cover” was normally cured ham (jamón), which activates thirst because of its salty taste. Bartenders and restaurant owners began creating a variety of jamón tapas to serve, thus increasing their alcohol sales. The tapas became with time as important as the drink they were accompanying and today it keeps on happening everyday.

By Laura Checa

If you want to buy the best Spanish Ham-Jamón, you are invited to visit our Online Shop. There you will find a wide selection of hams, pork grocery and delicacies from our facilities in Teruel.

Cod with orange, ham and chestnut crust. Gastronomy with Spanish Jamon de Teruel (Ham from Teruel P.D.O).

Ingredients

4 fillet(s) (medium) fish, Cod, Raw  

1 cup of chestnuts

4 slices of ham from Teruel P.D.O 

1 medium orange, finely grated (its juice & peel)  

1 teaspoon herb seasoning blend 

1 tablespoons of fresh parsley  

2 cloves of garlic

1 big onion

2 tablespoons white wine

2 tablespoons Olive oil

Black Pepper and salt to taste

Steps

Preheat oven to 380°F (180ºC)

Saute cloves to garlic and onion finely cut with olive oil , then whisk in the white wine and the cognac stirring for several minutes. Add seasonings to taste. Simmer for 20 minutes.

Simmer the chestnuts with salt for 15 to 25 minutes.

Put the garlic and onion into a bowl and add the parsley, the herb seasoning blend, the orange peel and its juice. Stir and season with salt, pepper and olive oil.

Spray a baking tray with olive oil and arrange the cod fillets on top. Then share the orange mixture between the cod, pressing it over the surface of each fillet, add the chestnuts and the Serrano ham. Transfer to the oven and bake for 15-20 minutes.

Serve the fish with the slice ham from Teruel (P.D.O) and chestnuts.


Our Ham

‘Jamón de Teruel’ is the registered trade mark used by the Regulatory Council of Ham from Teruel, the oldest Spanish cured ham P.D.O. by the EU. 

What is a EU Protected Designation of Origin?

European foodstuffs play an important role in the cultural identity of European citizens and regions. The EU approach includes a strict control system to ensure high quality the European food and drinks.

Designation of origin: is linked to the name of a region, a specific place or, in exceptional cases, a country, used to describe an agricultural product or a foodstuff:

-originating in that region, specific place or country, and

-the quality or characteristics of which are essentially or exclusively due to a particular geographical environment with its inherent natural and human factors, and

-the production, processing and preparation of which take place in the defined geographical area

"JAMON DE TERUEL" is the oldest cured ham´s Spanish Designation of Origin protected by the EU. 

P.D.O. Ham from Teruel EU quality label

Designation of origin vs. geographical indication:

The two types of geographical description are different:

• A PDO (Protected Designation of Origin) covers the term used to describe foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how (such as Jamón de Teruel). 
• A PGI indicates a link with the area in at least one of the stages of production, processing or preparation (such as Turrón de Alicante). 

The link with the geographical area is therefore stronger for PDOs.

Teruel province is considered one of the best Spanish areas to produce delicious cured pork hams because of its orography, climate, large traditions and know how. More than 2.000 people are working for companies related to pork industry in Teruel. 

For any further information about Teruel and "Jamón de Teruel" P.D.O. (Ham from Teruel P.D.O.) you can follow our page : http://jamonibericoserrano.blogspot.com/p/ham-from-teruel-pod.html

"Jamón de Teruel" P.O.D. Regulatory Council official website: www.jamondeteruel.com 

MADRID FUSION 2012, 10th Anniversary. International Gastronomy Summit.

Held under the theme “The Gates of the Future”, the next edition of Madrid Fusión will take place from the 24th to the 26th of January, 2012. In its tenth year, this world-class gastronomic symposium will, once again, deal with new techniques, trends, management and fusion in modern cuisine.

More than 100 prominent chefs from all around the world will participate at this event, and will focus on four thematic  sections: 

1. The Earth, our pantry
2. Trends

3. Techniques.

4. Low Cost management.

Among all of them, we should mention the following names: Heston Blumenthal, Michel Troisgros, Joel Robuchon, together with Magnus Ek, Magnus Nilsson, Seiji Yamamoto, Daniel Patterson, Niko Romito, Paolo Lopriore, Nuno Mendes, Masato Nishihara, Paco Morales, Dani García, Joan and Jordi Roca, Andoni Luis Aduriz, Ángel León…

The Spanish Ham has always enjoyed pride of place in this fair, and as usual it will be the main protagonist of many conferences tastings. 

We invite you to try this Ham and Eggs master recipe by The famous Spanish Chef José Andrés. 

Ham and Eggs by José Andrés. Fuente: Madrid Fusión

Further information about Madrid Fusión Fair 2012 can be found at www.madridfusion.net. 

Antonio Mata will be present, represented by Mr Villanueva, our Commercial Director. Do not hesitate to contact us for any information you might require about the event, tastings, etc. 

Spanish Tapas: Jamón de Teruel (Ham from Teruel P.O.D) Recipe

Tapas are snacks, appetizers or canapés original from Spain. These small plates with or without a bread slice, are prepared in many different ways, including a wide range of ingredients. Tapas may be served cold, warm or hot, depending on the cooking.

The original tapa recipe with ham is very easy to make: serve on a plate the sliced and delicious Ham from Teruel P.O.D, for example, warm some toasted bread, drizzled with extra virgin olive oil, open a bottle of good wine, relax and enjoy!

The excellent and special Ham from Teruel P.O.D.  it’s exclusive from Spain. The hogs are born, fed and raised in Teruel, a northeast Province of Spain.

          Ham from Teruel P.O.D., www.jamondeteruel.com 

The Spanish diet could be a prime example of the Mediterranean diet, and the Pork Cured Ham is one of Spain's most outstanding food products. The Mediterranean Diet has entered into the Intangible Cultural Heritage of UNESCO. First time ever, social relationships are the base!. In Spain we mostly be happy and healthy when eating "jamón" in our diet...

Tapa with ham and vegetables

If you want to buy the best Spanish Ham-Jamón, you are invited to visit our Online Shop. There you will find a wide selection of hams, pork grocery and delicacies from our facilities in Teruel.