A Ham from Teruel for the Champions of the Euro2012

At the start of this Euro 2012, the Regulatory Council of Ham from Teruel, publicly promised that if Spanish National team got the cup, give away a PDO Ham from Teruel to each of the 23 players. 

Last Sunday we all saw and enjoy the historic victory of Spain over Italy in the final. The large score (4-0) certified that Spain has become part of the legends of this sport. No one in history has gotten the called 'Triple Crown', winning Euro-World Cup-Euro.

Today, the Regulatory Council of Ham from Teruel, has announced that will contact the Royal Spanish Football Federation to fullfill its promise and give a delicious and certified Ham from Teruel to each player.

The relation of Ham from Teruel and Spanish football is not new and on good terms: Luis Milla, Under-21 Spanish National team coach and former Real Madrid player, was given a Ham from Teruel PDO a few months ago, also the present coach, Vicente del Bosque, received a jamon in February due to his visit to Teruel city. 

From Antonio Mata want to congratulate all members of the Spanish National team on the success achieved in the Euro2012 and make us proud of them. Thanks champions!

Spanish tapas ten essential

As you know, Spanish cuisine has a wide variety of dishes, tapas, ingredients and traditions. From north to south, you can enjoy the finest meats, fish, vegetables, rice, and tastiest recipes of Europe. But what stands out is the perfect combination of amazing flavours and healthy properties of Spanish dishes. In recent year, and every day more, new recipes are discovered and have success not only for their taste, but for its exotic charm, and especially how healthy is the use of olive oil, the basic ingredient of the Mediterranean diet.

But, what are those top dishes or tapas you must try when visiting Spain? We have listed the top ten, so you have any doubts when ordering in a restaurant on your next Spanish adventure.

Spanish Jamon and Chorizo (Spanish cured ham and Spicy red sausage)

Best hams are Iberian and Teruel. You can try chorizo ‘a la sidra’ (with cider).

Gambas al ajillo (Garlic Prawns)

Medium and small size prawns cooked with garlic and pepper.

Paella (Spanish rice from Valencia)

Most known and recognized dish from Spain.

Pulpo a la gallega (Galician Octopus)

Boiled octopus, then garnished with paprika and salt.

Pescado frito (Fried fish)

Especially sardines and anchovies. Find best fried fish in the south.

Tortilla española (Spanish Omelet)

With potato and onions. Most traditional tapa.

Gazpacho (Cold tomato soup)

It’s a liquid salad actually: cold tomato soup with chunks of  vegetables.

Queso manchego (Spanish sheep cheese)

A hard sheep cheese from Castilla La Mancha region.

Patatas bravas (Spicy fried potatoes)

Chopped and fried potatoes with a really spicy paprika sauce.

Ventresca Tuna and Spanish Serrano ham with braised onions on a toast

Hello everyone! Today we have a new tapa recipe. This one is a perfect warm appetizer for any moment: before lunch, before dinner or midafternoon. It's very easy, so anyone can try to cook it at home, just need a few ingredientes you can find in every market nowadays.

Ventresca Tuna and Serrano Spanish Ham with braised oinions in a toast

Ingredients: 

• 1/2 cup olive oil
• 2 tbsp sugar
• 1/2 cup dry white wine
• 1 lb onions
• 8 slices crusty bread
• 1 can ventresca tuna in olive oil (very important 'in olive oil')
• 8 thin slices of Spanish Ham (from Teruel is better)
• Modena vinegar
• Sea salt

Preparation:

First step, because it takes time to prepare, slice onions finely and cook in a covered pan for an hour with olive oil and sugar. The key is a very low heat. Then add the white wine and cook uncovered over low heat fo 30-45 minutes, until you see it begins to caramelize.

Second step: toast slices of bread and spread with the caramelized onions. Then cover with a medium size slice of Spanish Serrano Ham. Cover all with ventresca tuna.

Finally, sprinkle with a few grains of salt and a drop of Modena Balsamic vinegar. Serve.

Tip: onions hotter the better.

Sure you and your guests will enioy this real Spanish tapa recipe!

Garlic tapa recipes

As you already know, garlic is one of the most commonly used ingredients in Spanish cuisine. We love to add this spicy and characteristic flavour to many dishes, because it gives a touch of taste.

Today we want to show you some tapas recipes which are cooked with garlic. Here we go!

Shrimp in Garlic (Gambas al ajillo)

Quick, easy and full of garlic flavor, your guests will be asking for the tapa recipe since the first bite.

Ingredients:

• 1 lb shrimp, 25 count to pound
• 4 large cloves of garlic
• 1 tsp sweet red paprika
• 1 tsp red pepper flakes
• 2-3 oz of cognac (or sherry)
• ¼ cup virgin olive oil
• 3 tsp chopped fresh parsley

Preparation:

Peel the shrimp before cooking. Try to buy 25 to a pound shrimp size, it’s better for this tapa. Warm the olive oil in a pan and add the garlic (finely minced) and red pepper flakes. Just a minute, be careful not to burn the garlic! Raise the heat to high and add the shrimp, lemon juice and sherry (or cognac) and paprika. Stir well until the shrimp turn (3 minutes).

Remove from the pan and serve in a warm plate. Also you can cook in a clay casserole, which is the traditional way and serve directly.

Alioli Potatoes

This is one of those tapas you can find in every bar in Spain. Lightly fried potatoes covered in a warm garlicky mayonnaise sauce. The perfect appetizer.

Ingredients:

• 4-5 medium potatoes
• 16 oz olive oil for frying
• Alioli sauce

Preparation:

Peel the potatoes and cut in chunks as follows: cut the potato lengthwise, and then lengthwise again. Cut each piece into 4 pieces cutting crosswise, and then you have nice bit-sized pieces. Sprinkle with salt. Pour olive oil in a deep pan. Heat the oil on medium high until hot and fry the potatoes (not two much). Medium heat is good for fry inside the potatoes.

Alioli sauce

To prepare the Alioli sauce: peel and mince 4 large garlic cloves. Place in a small mortar and pestle. Add half tsp salt and smash into a paste. Crack 2 eggs and separate the yolks into a bowl with the garlic paste and mix. Pour a cup of extra virgin olive oil, really slow (very important!! Just a trickle of oil), until you have a creamy sauce.

Well, place the potatoes into a bowl and cover them with the Alioli sauce. Serve really warm. Remember to have close some cool drinks and obviously, a good plate of Spanish Ham, Jamon from Teruel in particular.

That’s all! Very easy, isn’t it?  We have more garlic tapas recipes ready, but you have to wait until next Tuesday.   

Spanish Chorizo: spicy red sausage

Chorizo is one of the most famous sausages of Spain. Picante (spicy) or Dulce (sweet), there are many types of Chorizo. Each region or village makes it in its own way, with different ingredients and quantities, but basically is a red pork sausage with paprika and garlic.

You can find Chorizo curado (cured) or fresco (fresh) in every store in Spain. Cured is not cooked normally, but fresh is used to accompany a lot of dishes and recipes (always grilled or fried). Many times a group of friends meet in the countryside or the beach to have a good meal cooking grilled chorizo, chuletas (pork chops), sausages, black pudding… As in the photo

There are more types of chorizo in the world:

• Portuguese chouriço: pork, fat, wine, paprika and salt. Stuffed into natural casings and slowly dried over smoke.
• Mexican chorizo: similar to fresh uncooked Spanish chorizo, it’s made from fatty pork, but you can find beef, vernison, kosher or vegan versions. Secret ingredient: chilli peppers.
• Brazilian linguiça: chouriço refers to blood sausage, and linguiça to a normal pork sausage.
• Puerto Rico and Dominican Republic: smoked, well-seasoned sausage very similar to the smoked Spanish version.
• South America: deep red colour mixture of chopped pork meat, pork fat, salt, pepper grains, cinnamon, achiote and other spices.
• Goan chouriço: Indian chorizo is a legacy of Portuguese community. It’s a deep red por sausage links made from pork, vinegar, chilli, garlic, ginger, cumin, turmenic and other spices, and is extremely hot.
• Philippines: Chorizo-making has a long tradition in the Philippines, with each region having its own speciality. This type of sausage is cured and available in the Spanish style.

But how many types of chorizo are in Spain? Well, each region, village or family has its own way to make chorizo. There are lots of different recipes. We’re going to see a few of them:

Dry Spanish Chorizo

• Cantimpalo: typical from Salamanca, Segovia and Valladolid in Castilla y Leon region.
• Pamplona: similar to Italian salami, but with less fat.
• Leon: contains a lot of garlic and its flavour is really hard. It can be cooked.
• Leon Herradura: made with the famous Pimenton de la Vera (type of Spanish paprika), normally in the shape of a horseshoe.
• Soria: Thick large brick like paprika flavoured, made from meaty chunks of pork loin.
• Blanco (White): made with pork loin, garlic and spices and white colour, similar to Italian soprassatta but with its distinctive aroma.

Semi-cured Spanish Chorizo

• Bilbao: naturally air-dried sausage made from pork and well-seasoned.
• Pirineo (Pyrenees): really hard and smoked.
• Teruel: hard spicy red sausage. Teruel is maybe the capital of chorizo and pork in Spain. Many people thinks that the best Spanish ham and sausages or chorizo come from Teruel.

One thing is sure, there are many types of chorizos and sausages, especially in Spain, and all are delicious, but the best is from Teruel: land of chorizo, Spanish ham and all kind of pork meats. 

Three quick Spanish ham tapas recipes for frenzied moments

Tapas are to be quick in fact. Today we want to inspire you to cook three quick and easy tapas recipes. Tapas are something different that could help you to impress your friends and guests, even more with Spanish ham. These tapas can take no more than 15 minutes to be cooked and served, so is a perfect option when we don’t have enough time to cook.

THE FANTASTIC AND SIMPLY SPANISH HAM TAPA

In Spain we usually start special dinners or events with a plate of hand-sliced jamon. Normally accompany with other traditional foods: chorizo or spicy sausage, cheese… This recipe is really easy: buy some hand-sliced Spanish ham and decorate a plate like a star (see photo). Do the same with chorizo and cheese. What kind of cheese? We recommend Spanish Zamorano ‘Pago Los Vivales’ Curado. Perfect partners.

THE TASTY TOASTED BREAD SLICES TOPPED WITH SERRANO HAM

• Slices of Jamon from Teruel PDO Casa Mata
• Fresh white bread sliced on the diagonal
• Tasty ExtraVirgin Olive Oil (the more the better)
• 1 clove garlic, in half
• 1 very ripe tomato

First of all toast bread slices, and rub each slice with garlic and then with fresh tomato, being generous with the amount on each slice. Spinkle with salt (not too much, ham is already so salad). Then a trickle of extra virgin olive oil (we recommend ‘Castillo de Canena’) and a thin slice of our delicious Spanish ham in the top.

THE REALLY DELICIOUS AND SPECIAL FLAVOURED GRILLED SERRANO AND MANCHEGO

• Fresh white bread sliced on the diagonal
• Slices of Jamon from Teruel PDO Casa Mata
• ManchegoSheep Curado cheese (can use Brie if you like)
• ExtraVirgin Olive Oil >K Canetera 
• Balsamic reduction
• Chopped clove garlic

Toast the bread and spread with balsamic reduction. Drizzle with olive oil and the chopped garlic. Top it off with a slice of cheese and Spanish ham. Then grill until the cheese begins to melt and serve.

Remember to pair your tapas with a hard Spanish red wine. Everything is better with a good wine. We have a large cellar for you with all types of wines. Have a look! 

Serrano Ham with Crusty Tomato Bread

This is one of the most typical tapas in Spain. Sweet tomato with a little bit of garlic, all spread on bread is perfect for some slices of Spanish Jamon. Let's see how to prepare it, it´s so easy! 

INGREDIENTS (for 12 servings)

• 12 plum tomatoes (they are called 'plum' beacuse this type of tomato is smaller and has less water. Kind of dry. But you can use any type of tomato)
• 2 teaspoons oregano
• 3/4 teaspoon salt
• 4 spoons garlic oil (oil has been infused with fresh garlic)
• 1 whole-grain baguette (cut in 24 slices)
• 6 ounces thin sliced Spanish Ham (for expample: Jamon from Teruel, really fantastic!)

PREPARATION

Preheat oven to 150ºC and coat a large rimmed baking sheet with oil. Cut tomatoes in half lengthwise and place on the baking sheet. Sprinkle all with oil (extra virgin olive oil is quite better), some oregano and salt. Roast for 1 hour. When finish with the oven, coarsely chop the tomatoes and transfer to a bowl to serve (all juices included).

To serve in tapas: preheat oven to 180ºC. Place bread slices on a baking sheet and brush with garlic oil. Bake 3 minutes (maybe 4) per side. Let cool slightly. To serve, arrange bread and ham in a big plate and the bowl of tomato for spreading. Also, you can chop some garlic and spread on the tomato mixture.   

.

That's all! Enjoy this delicious tapa with the best Spanish Jamon.

Types of Spanish Iberico and Serrano Ham

Jamon (Spanish for ham) Iberico or Serrano is in addition to caviar,foie and black truffles, the fourth finest and valued flavour in the world, as ensuring the best chefs and experts. The exclusivity of this food, only made in some regions of Spain, perfect because of its climate, tradition and know-how, makes it one of the most sought after and asked for. A truly gourmet delight.

But, what do we know about the different kinds of Jamon? What is exactly a Jamon Iberico or a Jamon Serrano? Well, the biggest difference is in the feeding of the animals, and the types of pigs.

Mainly we can find two breeds of pigs in Spain:

Black Iberian: This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. This is what produces the typical white streaks that make it special. It’s the only breed used to makeIberico ham. Only in some cases, pigs grow and live freely in the dehesa (meadow), where they can run and do exercise, what is perfect for the hams.

White pig: is a cross between Large White and Landrace (mother side) and Duroc breed (father side). These races allow to obtaining quality hams with low levels of dietary cholesterol (high in unsaturated fats and low in saturated fat). It’s used to make Serrano ham.

So, from the back leg of a Black Iberian pig we can make:

-        Jamon Iberico de Bellota(Spanish for acorn): is the top grade of Spanish ham. Bellota means that the pig has been fed exclusively on a diet of acorns and herbs. This feeding gives the hams a very rich flavour and smooth texture. These hams need to be cured for at least 24 months. The world most famous brand is Joselito.

-        Jamon Iberico de Recebo: the pig has been fed a mixed diet including both acorns and compound feed (cereals mainly). The hams take some flavour of the acorn, but with less intensity.

-        Jamon Iberico de Cebo: pigs raised in a compound feed diet. Anyway, the breed makes an excellent ham even without the acorn diet, with a very smooth texture and good flavour.  

And from the back leg of a White Spanish pig we can make:

-          Jamon Serrano: this indicates that the pig has grown (and the ham has been made) in a mountain range, so is used to indicate a wide range of hams. The salting and curing process is the same as for the Iberico ham, but usually for less time. Flavours range from mild and full flavoured, excellent as well. Jamon Serrano is the staple of most Spanish families and restaurants and accounts for 90% of ham production in Spain.

-          Jamon from Teruel: this refers to a PDO (Protected Designation of Origin by EU Authorities) type of ham made exclusively in Teruel, a region with perfect conditions, including climate, for raising pigs and curing process. Jamon from this area has an special flavour, highly valued and appreciated by top Spanish chefs, who often use it in their recipes and restaurants. PDO Council lays down rules that ensure the high quality of this ham. There are really strict rules for growth and feeding pigs, for the curing process, even for the altitude (800 m.a.s.l.) and the geographical area at which the hams are to be made. There are many brands and small companies of Jamon from Teruel, but undoubtedly, the most recognized for its quality and special flavour is Antonio Mata.

And what is a Paleta? Simple: a Jamon is made from the back leg of a pig. The Paleta or Paletilla is made from the front leg (shoulder cut). Obviously the Jamon has more meat than the Paleta because the size difference, as it’s smaller (but less expensive).

We hope helped to tell the different types of Jamon and its qualities for your next purchase. 

Tapa recipe: Spanish Jamon Croquettes

Ingredients

• - 1/2 cup of chicken broth
• - 100 gr flour
• - 8 tbsp olive oil
• - 350 ml milk
• - 1/2 cup very finelyhand-minced Spanish Serrano jamon
• - dash of ground pepper
• - 1/2 tsp nutmeg
• - 2 eggs, lightly beaten with 2 teaspoons water
• - breadcrumbs for coating

Steps

Note that this recipe is for 6 croquetas de jamon, as an appetizer or tapa. Croquettes, of jamon, cheese, cod or chicken are a quite common in Spanish bars.

Heat the 8 Tbsp olive oil in a small pan on medium heat. Add the flour and cook for 3 minutes. Add the milk and the chicken broth gradually. Add nutmeg, salt and pepper. Cook over medium heat until the sauce is thickened and smooth. All these steps, stirring constantly.

Then, add the minced Serrano jamon. Continue to cook for 2-3 minutes on low heat, continuing to stir, and remove from heat.

Allow to cool for 10 minutes and refrigerate by 3 hours until mixture is cold. Scatter the breadcrumbs into a wide bowl. And beat the eggs with water in another one. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate.

Pour the olive oil in a frying medium pan and heat it (really hot). Then dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl. Place the croquettes in the hot oil and fry quickly, turning all the time. When golden (be sure not to overcook them), remove the croquettes and set them in a paper towel to absorb the excess oil.

The best ham or Jamon you can use for this recipe, because of its fantastic features, is the Ham from Teruel PDO by the EU authorities.

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!