Surprisingly, I think I’m missing the hum of the vuvuzelas; those African horns that created the constant bee like soundtrack to the games of the World Cup.  Watching the football and hurling matches on Sunday I noticed what seemed like a quiet crowd.  I think it was just the distinct lack of humming that I was missing.  It probably wasn’t the best World Cup ever but it did allow for a few outdoor gatherings in various locations where people watched the match and those with no interest sat around and chatted; the obligatory barbecue keeping everyone sated.  Before the final I was hoping that Holland might pull it off as they have always played a particular style of football that is full of adventure and flair.  I was saddened to see the legacy of Ruud Gullit and Johan Cruyff trampled on by thuggish, cynical players on Sunday night.  Justice was done in the end, Spain deserved to win and as it’s their year in the sun let’s celebrate with them.

Thousands of us have visited Spain on holiday so we’re not totally unfamiliar with the food.  However in beach resorts we often tend to miss out on the real native dishes and instead get a very poor version of what they consider Irish or English food to be.  Sometimes when I’m in Spain I think how superior our food and restaurants are here and I often think that if we had Spain’s weather we could lose the run of ourselves completely.  Occasionally I have strolled down a side street or into a less touristy village and found a local joint that has been incredible.  There is nothing finer than a day spent soaking up the sun and working up an appetite followed by an evening of fine food and wine enjoyed at leisure with no worries of the following day.  And if you are going to Spain don’t be fooled by price.  Just because it is an expensive place with fancy tablecloths it doesn’t always follow that the food will live up to expectations. 

So what exactly is Spanish food and is it really just paella and expensive plates of cured meats?  There are wide and varying ingredients used in Spanish food.  Yes, Chorizo sausage and other cured hams and meats are consumed in great quantities.  They also grow oranges, lemons, olives, tomatoes, melons and other produce that lends itself to tasty, tangy natural dishes.  But Spanish cooking isn’t fancy.  It is accessible, down to earth, and based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is one of the reasons why cooking differs so much from region to region.  But there is commonality; food in Spain is fresh, abundant and full of taste and the Spanish love their food.

Garlic and olive oil feature largely and are often the only common ingredients to foods from the various regions.   Ham is revered and you will even find museums of ham on mainland Spain.  Walk through any supermarket and the cured meats section is a sight to behold.  Surrounded on three sides by water it is not surprising that fresh seafood is always popular in coastal regions.  Wonderful cheeses of every type can be found made from sheep, cow and goat milk.  From aged hard cheeses to the soft creamy types, the range is staggering.  Eggs are big.  They form part of most dishes. Spain is a country of nuts and that’s not an insult as they are the top producers of almonds, hazelnuts and walnuts.  Traditionally the Spanish prefer meat grilled over coals or sautéed in a sauce and they seem to veer towards veal, suckling lamb and pig but roasted meats are popular for holidays and festive occasions.  Chicken is also eaten widely.  When you take this list and add in local legumes, vegetables and fruit you can see how many different and tasty options suddenly appear.

So if you want to go all Spanish you could try a Tortilla Espanola, a Spanish omelet, made of eggs, potatoes and onions.  Jamon Serrano is Spanish Ham, and just sliced with fresh crusty bread it is delicious.  Break out the Chorizo sausage and, taken seriously, a good paella will have them crying out for more. Paella de Marisco which translates to Spanish Seafood Rice originated in the fields of Valencia. People in the country mixed rice with rabbit, snails and vegetables and cooked it over an open fire. It has evolved into a dish where fish, shellfish, meat, pork and/or chicken may be used.

Finally, we cannot talk about Spanish food without mentioning tapas.  Little colourful bowls of olives, ham and chorizo create tapas and are eaten nationwide.  It would be very easy to create your own.  Finish it off with the eggy, smooth texture of a crème caramel and you might as well be sitting in Madrid.  Viva Espana! I welcome your feedback to pat@jwb.ie

Spanish Omelette with Spicy Tomato Salsa 

This is a Great Illustration of Simple, Enjoyable Food 

Serves 4 

Ingredients

• 1 tablesp. olive oil
• 8 potatoes, cut into small dice
• 1-2 onions, chopped
• 6 Quality Assured eggs, whisked in a large bowl
• A little salt and black pepper

Spicy Tomato Salsa  

• 4-6 well-flavoured tomatoes, diced
• 1 red onion, diced
• 1 fresh chilli, diced
• 1-2 cloves garlic, chopped
• 1 tablesp. basil or coriander, chopped
• Juice of ½ lemon
• 1 tablesp. olive oil
• A little salt and black pepper

To Cook

Method

Lightly oil a large non-stick pan. Add the potatoes and cook for 5 minutes. Add the onions and continue cooking for another 4-5 minutes. Add the mixture to the eggs, season and mix well together.

Reheat the pan again with a little oil. Add the egg mixture. Cook until the under side is set. Put a large plate on top of the pan and turn the omelette onto it. Then slide it back into the pan and cook the other side. (If the pan is not super non-stick just finish under the grill).

To make the Salsa: Mix all the ingredients well together and set aside until ready to serve.

Serving Suggestions

Slide onto a board and cut into 4 wedges. Serve with the Spicy Tomato Salsa and mixed leaves.