It’s often said that you can tell a lot about a country from its cuisine. All too often when we think of Spain we make automatic associations with paella or Spanish omelets. Worse still, many travellers don’t venture beyond the expat-heavy tourist resorts located along the Spanish costas where full English breakfasts and a ‘chips-with-everything’ attitude dominate. But like most countries, Spain is a treasure trove of delicious traditional and regional cuisines where the ingredients, flavors and styles of dishes often depend upon the ingredients that are locally plentiful. For those who want to tantalize their taste buds whilst topping up their tan in beautiful Spain, here’s our guide to the best places in which to do both.

The northernmost regions of Spain, whose shores stretch along the Bay of Biscay, benefit from an abundance of seafood and fish and nowhere is this more evident than in Galicia and neighboring Asturias. Although often referred to as ‘green Spain’ thanks to verdant countryside and areas of dense woodland, there is no shortage of sun and sand to enjoy in the many fishing villages and resorts along the coast. Besides stunning medieval cities such as Santiago de Compostela with its magnificent cathedral, northern Spain boasts walking-country that begs to be explored. Galicia presents an array of seafood with goose barnacles, cod, calamares and many shellfish among its specialties. A hearty white bean soup, caldo gallego, is also traditional.

Heading eastwards, the region of Asturias is particularly famed for its haricot beans which provide the base for a popular stew – fabada asturiana – and for its artisan cheeses which include the strongly-flavoured queso de Cabrale. The cuisine of neighboring Cantabria is typified both by the easy availability of plump fresh sardines, but also by tender meats such as lamb and suckling pig. Lush grasslands and a temperate climate have led to comparisons with British countryside, and are the perfect conditions for raising livestock and growing excellent vegetables. To the south of Cantabria lies the small province of La Rioja. With no fewer than seven rivers flowing through it, La Rioja is extremely fertile and is Spain’s most famous wine producing region. Besides drinking fine Spanish wine there is much to enjoy on a visit to La Rioja. The mountain ranges here provide a host of outdoor activities including skiing, climbing, horse riding, bungee-jumping, fishing and hiking. Appetites thus worked up will be sated by La Rioja’s plentiful cured hams, chorizo sausages and traditional pepper and potato dishes.

Enclosed by mountain ranges and boasting a dramatic landscape, a Mediterranean climate prone to extremes of temperature and nine individual provinces each bursting with fascinating and historic towns and cities to discover, the vast region of Castile and León in northwest Spain is a must for lovers of natural beauty and spectacular architecture. More fine wines and cheeses originate here, whilst specialties include Morcilla – a spiced black pudding, garlic soup, a host of traditional sausages, the ever-popular suckling pig and roast lamb and Jamón de Guijuelo, another of Spain’s many fine cured hams. Pork is at the head of the menu in the region of Aragon in the northeast, an area popular both in summer and winter thanks to the activities offered by the Pyrenees Mountains. Aragon is also known for its snails (caracoles picantes a la aragonesa) and for many sweet Spanish delicacies including various turrones (types of nougat often made with honey), marzipans, and almond cakes.

Washed by the Mediterranean Sea, Catalonia’s Costa Brava has become synonymous with tourist-heavy holiday resorts but the region also encompasses Barcelona and a host of other historic cities. Traditional Catalan cuisine is considered to be among Spain’s finest and whatever your reason for visiting the region you shouldn’t miss out on specialities such as the simple but delicious pa amb tomàquet – toasted bread flavored with tomato, garlic, olive oil and salt. The combination of rice and seafood is at the forefront of Catalan cuisine; not only in the classic paella but also in dishes such as arros negre – rice coloured black using cuttlefish ink. Catalonia has its own interpretation of the pizza, here called the coca, which can be either savory or sweet and a version of crème brulee called crema Catalana. If these dishes aren’t enough to tempt you away from the British-style stodge offered by the average Costa Brava tourist restaurant, then surely Catalonia’s outstanding traditional sausages, cured hams, roast beefs and tapas are.

Bordering Portugal, Extremadura is billed as one of Spain’s last remaining unspoiled regions. Rich in medieval and Roman ruins and, in Guadalupe, a monastery that is a World Heritage Site, Extremadura offers visitors an insight into ‘real’ Spain. A National Park, plus scenic mountains, valleys and rustic villages combine to provide a travel experience unlike any other in Spain.  Removed from the coast, fresh fish is not Extremadura’s forte although dishes featuring salt cod are popular. More so is cocido extremeño, a rich and robust stew of chickpeas, lamb, sausage and vegetables. Other specialities of the region include pollo al padre Pero which is chicken braised in a pepper and tomato sauce and el frite; lamb fried in garlic, onion, lemon and paprika. Extremadura’s regional neighbour is Castilla la Mancha, the location of Spain’s vast central plains. Toledo is the region’s historic capital city, but Spanish heritage abounds in cities such as Guadalajara, Cuenca, Ciudad Real and Albacete. Beautiful Moorish architecture is abundant, as are castles and the windmills made famous by Cervantes’ Don Quixote. Castilla la Mancha is generously steeped in natural beauty, boasting spectacular river canyons, mountains, gorges and forests. Although the gastronomy of Castilla la Mancha is similar to that of Extremadura, the region is famous both for its saffron which is used to add a unique flavor and color to many Spanish rice dishes, and for its Manchego cheese, produced from sheep’s milk.

To the east of Castilla la Mancha and beneath Catalonia on Spain’s Mediterranean east coast is Valencia: the birthplace of the famous paella. The ubiquity of this dish is owed to the fact that Valencia is Spain’s chief rice growing region, although the area is equally well known for its citrus fruits, exporting oranges, lemons, satsumas and clementines worldwide. It’s worth noting that paella is not exclusively a fish dish; variants including chicken or meat are equally common.

Occupying the majority of southern Spain and its south coast, the region of Andalucía is responsible for providing many of Spain’s iconic aspects such as bullfighting, Spanish guitar, flamenco dancing and tapas. This far south, with the coast of Africa just a hop away over the water,  constant sunshine and high temperatures are virtually guaranteed and the resorts of the Costa Almeria are among the most popular in the country. But away from the packed beaches Andalucía offers a compact cross-section of all that is best about the rest of Spain; beautiful countryside, charming villages, National Parks, historic areas and mountain ranges. Proximity to the sea once again ensures a cuisine bursting with seafood flavors, but Andalucía is also a major growing region for olives. Serrano ham originates here and soups –including gazpacho, casseroles, cheeses and variations on the simple but delicious Spanish omelets are all staples of the Andalucian menu.

Amy is a guest blogger from Easyjet who provide flights to Malaga and flights to Madrid as well as other destinations in Spain for your own gastronomic tour!

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The oven

Gas ovens are the choice of many older consumers as they cook a fantastic roast.  This is due to the fact that the moist heat prevents the meat from drying out as can happen with an electric oven.  The drawback with gas is that you need a fan assisted model to achieve truly even temperatures.  The main advantage of an electric oven is that it provides the versatility of programming.   In addition you achieve an even temperature throughout.

The grill

When cooking on a gas grill you are provided with instant heat as soon as you turn it on; meaning you can get cooking right away.  However, traditional gas grills don’t provide even heat distribution, which can lead to over and undercooking of sections of food.  In contrast an electric grill provides even heat.  Also there is with many models the option to switch to half-grill mode, which is more economical.  Of course electric grills take longer to warm up than gas alternatives and you can be stood around for a few minutes before they reach cooking temperatures.

The hob

Again, the gas hob provides instant heat, which allows quick cooking capabilities.  It is also very easy to control and measure heat settings of a gas hob as you are able to use your eyes to judge.  The downside is that cleaning a gas hob can be tricky and time consuming due to the fact that there are numerous nooks and crannies.  Electric hobs have the advantage of being easy to clean as they are flat.  However, the time that they take to heat up is again a negative and it is more difficult to judge the heat setting as the plate will switch on and off in an attempt to maintain a level temperature.

Considering cost

Electric cookers and gas cookers cost about the same, with prices ranging from just into the three figure brackets, right up to four figures.  You can even go for duel fuel options, which incorporate the best of both worlds.  Do be aware however that a duel fuel cooker will cost more than a single fuel model.
So the choice of whether to look at gas or electric cookers is really down to personal preference and should be weighed against the kind of foods you cook most often, your patience levels and how much you hate cleaning.

About the Author:

Paul Banburry is a father and husband who loves to do a bit of cooking.  He persoanlly prefers to use electric cookers, but relaises that gas cookers do have their own benefits too.

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Many have “opinions” out there on how all these food matters should be manged but keep this in mind. Eat moderate portions, choose foods that have tons of color (plenty of fruits and veggies) and no saying is more true…”you are what you eat”!

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By Saturday morning I was so ill I could not get out of bed. I continued to be week and have massive vomiting for about 6 hours straight. I was in total misery.

The problem is I did not suspect anything wrong with the food at Mimi’s. How can you tell then?

Food poisoning comes from eating foods that contain germs like bad bacteria or toxins, which are poisonous substances. Bacteria are all around us, so mild cases of food poisoning are common. You may have had mild food poisoning — with diarrhea and an upset stomach.

The best way to actually find out if it was food poisoning is to go to doctor and have them take a stool sample. I know that is gross but they can test it for what bacteria you have. That will tell you if it was food poisoning. Then you should contact the health department in your area and also the restaurant.

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Salmonella occurs within twelve to thirty-six hours after eating and can last a week. The good news is cooking foods to correct temp kills the bugs!

Staphylococcus – Found in pus-laden infections, pimples, boils and sputum inside the nose, staph grows quickly to produce a toxin that causes nausea, vomiting and diarrhea. This bacteria contaminates food due to unsanitary handling practices, and grows rapidly in warm temperatures. Cooking does not kill the toxins produced by staph. Sanitary storage and food handling practices are the the best way to avoid this.

Botulinum spores come from soil and water, and proliferate in foods that are not properly cooked. Botulinum is most commonly found in improperly canned or bottles foods, including canned meats and vegetables. This attacks the nerves and can kill you.

Read the “sell-by” dates on all packaged foods

Before preparing foods, wash your hands thoroughly.

Do not cross contaminate veggies and fruits with meats and fish.

Heat and re-heat food to correct temp.

Refrigerate food properly, and make sure that your refrigerator is colder than 40 degrees. Keep freezers below zero degrees.

Wash your hands before handling food.

Hope you follow these tips to keep you and your family safe!

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1. Sea Salt- This has a great flavor and is better for you than table salt. Some Chef’s prefer the kosher salt, but I still prefer Sea Salt.

2. Nutmeg- I use this in savory dishes all the time. It adds a little bit of hmm to your dishes.

3. Cumin- Gives dishes a smokey flavor, great for soups and sauces and with chicken.

4. Ground Sage- I use this on meats and for sauces.

5. Black Pepper- I use a pepper grinder 100% of the time to grind fresh pepper on all sorts of dishes. I also keep white pepper on hand too.

6. Dried Basil- This is great for pasta’s and sauces and keeps longer than fresh.

7. Paprika- This can be used for sauces, soups, and meat marinades.

8. Thyme- A must for sauces, meats and pasta dishes. Also great for seafood.

9. Oregano- Good for pasta and sauces.

TIPS:

Ground spices release their flavor more quickly than whole spices.

Robust herbs such as sage, thyme and bay leaves stand up well in long cooking while milder herbs like basil, marjoram and parsley can be added at the last minute.

Rub leafy herbs in the palm of your hand to release the flavor and aroma.

Spices such as fennel seed, cumin seed, sesame seed and white peppercorns may be toasted to intensify their flavors.

Courtesy McComick

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Hamburger – 250 calories – 9g fat (3.5g sat) – 520mg sodium

Grilled Ranch Snack Wrap – 270 calories – 10g fat (4g sat) – 830mg sodium

Chicken McNuggets (6pc) – 280 calories – 17g (3g sat) – 600mg sodium

Southwest Salad w/ Grilled Chicken – 320 calories – 9g fat (3g sat) – 960mg sodium

Filet-O-Fish – 380 calories – 18g fat (3.5g sat) – 640mg sodium

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1. Lemon/Lime Juice: This is great when you don’t have fresh on hand. If you have leftover lemon/lime juice such as a tablespoon or so, fill an ice cube tray compartment for when you need a touch of tart!

2. Chicken broth; A great way to keep some flavor for a dish!

3. Wine; Leftover wine at the bottom of the bottle? Put the wine into an ice cube tray and save for sauces!

4. Tomato Juice; Keep on hand for soups, stews, sauces and even Bloody Mary’s!

5. Chopped Herbs; A great way to add fresh herb flavor to any dish! Chop herbs up and add a tiny bit of water (easier to remove). Defrost and drain water!

6. Pesto Sauce; A simple way to have sauce ready to go in a flash. Just defrost in fridge.

7. Chopped Onions and Garlic; Chop too much? Save the remainder by freezing them. Add water. Just defrost and drain when ready to use them!

These tips can save time and money and also cut down on waste! get more mileage out of your ingredients!

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