Spanish food

Saffron is the world's most expensive spice, it's estimated that 14,000 stigmas equal 1oz, and with only 3 stigmas per crocus, that's a lot of picking to do. And it's all done by hand.

This photo is crocus sativus the saffron crocus that flowers in the autumn, my harvest took me less than 5 minutes to collect, I'm hoping for more next year!

Read my article here for more information on saffron and a recipe for Lime and Saffron Chicken.

Click here for Rabbit and Alchachofa Paella with saffron Recipe.

Saffron rice with almonds and raisins

1-1/4 cups basmati or paella rice
2-1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon crumbled saffron threads
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup chopped almonds nuts
1/4 cup raisins

Preparation
Put the saffron in a little hot water for at least 20 minutes before adding to pan.

Wash the rice until the water runs clear. Put it into a saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, and then reduce the heat to low, cover and cook for 15 minutes. Remove from the heat and let it rest, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews, and raisins.

If you're looking for traditional Spanish Paella Pans, burners to cook your Paella on or clay cazuelas then La tienda is the place to go.

Olive oil has to be nature's best, liquid, "Liquid Gold". In ancient times it was use to annoint kings, to soften the skin, make soap and now it's been discovered that olive oil is a natural pain killer.

Soap is still made from pure olive oil. Andalucia Soap Company

As a skin moisturizer it's the purest you can get, no chemicals no additives. Depending of course on the oil that you buy.

I'm lucky olive trees surround me, olive oil is the base of the local cooking. Where am I? In the worlds' olive oil producing capital. Martos, in the province of Jaen, Andalucia, Spain.

But before I moved here, I was totally ignorant about olives. I thought green olives and black olives were different varieties.

My photo shows the unripe green olives ripening, they go from green to purple to nearly black, and are then harvested for oil around December to March.

A simple recipe for green marinated olives

green olives to fill 1lb jar (fresh from the tree)

2tbsp extra virgin olive oil

cloves of garlic 3-6

The following may be added, all or those to your liking.

red wine vinegar

thyme 1tsp dried or 2 springs fresh

1tsp oregano

good shake paprika

1tsp fennel

lemon slices 3-4

Cut the olives lengthways, pack into the jar with all your chosen ingredients.
Put in the fridge. Leave for two weeks but they are edible after 3-4 days.

A Spanish friend of mine, packs them in jars and leaves out in the sun for about 10 days. Then they're ready to eat.

Olive Oil Facts

- Spain produces around 44% of the world's olive oil.

- That's twice as much as Italy.

- Jaen province produces 25% of the Spanish production and 10% of the world's production.



I buy olive oil fresh from local factories, and can post 1, 2, and 5 litre tins anywhere in the world.

If you'd like the freshest Spanish extra virgen olive oil it's possible to buy, contact me for a quote including postage.

Aubergines are a weird sort of vegetable and when you first use them they are a bit of an unkown quantity.

As an easy rule just think slice, cover and salt.
Leaving them for 10 mins like this removes some of their bitterness, rinse off the salt and remove some of the excess water with kitchen roll or a clean t-towel.

As a quick and easy tapas or side dish dip the sliced aubergine in flour then in egg and fry until crispy. They are delicious - crispy on the outside and soft in the middle, but they must be served immediately, they're not so good when the crispiness has gone.

Stewed Aubergines Recipe - serve hot or cold.

I large aubergine, berejena or egg plant
4-6 tbsp olive oil
2 shallots, sliced thinly
4 tomatoes, cut into quarters
2 garlic cloves, crushed
4tbsp red wine
2 tbsp parsley, chopped
salt and pepper

If serving cold, 2-3 tbsp more olive oil for drizzling on top

Slice, salt, drain and rinse the aubergine.
Heat 2 tbsp of oil and add a layer of aubergine, fry until brown turning once. Put aside and cook the rest.
Heat 1 tbsp oil and cook the shallots for 5 minutes until golden, add the aubergine cut into strips, tomatoes garlic and wine, conver and simmer for 30 minutes.
Stir in parsley, check seasoning and serve either hot or cold.

To read some more of my articles and recipes have a look here.

Become a freelance writer!
Latest Spanish Food Articles by Rachel L Webb