Paella is one of the most popular dishes in Spain, and originated in the Valencia region which is on the central-eastern coast of Spain along the Mediterranean Sea. There are three well established types of Paella (and of course, many more variations), all including the basic ingredients of rice (calasparra or bomba), saffron and olive oil: Meat only, Seafood only and Mixed Paella with meat, seafood and vegetables.
Sous Vide Pork Loin Roast
Slow cooking this pork loin roast in a circulating bath of warm water “Sous Vide” produces a product that is more tender and juicy than pork cooked by traditional methods. For a quick sauce for Sous Vide items, I often turn to compound butters which are so versatile, easy to make and convenient since they can be made well in advance.
We make these Spanish meatballs as an appetizer on our Foodie trip to the Catalonia region of Spain, but it could also be served as a main course for four people. Many of the sauces in Spain feature nuts as a main ingredient and these meatballs are served in a tasty meat broth that is thickened with ground almonds.
Dark Chocolate Mousse
Chocolate Mousse is a quick and easy dessert to make and will satisfy most sweet-tooth’s. Use a good quality semi-sweet dark chocolate with about 60% cocoa solids.
Tarta de Queso
Tarta de Queso is a Spanish cheesecake that is very delicious and easy to make. I make a Peach and Strawberry Compote to serve with the cheesecake. The crinkled parchment paper creates a “rustic” look to the cheesecake and makes cleanup easy!
Chocolate Ganache Tart
Chocolate lovers beware. Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed.
La Boqueria is an amazing and inspiring market located just off from La Rambla, the main walking street in Barcelona, Spain. Every time I visit this market, I walk away with new ideas and a great appreciation for Spanish cuisine.