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There is most certainly a difference between grabbing a bite of something on the run, or sitting down at table to eat a meal the "right" way, and the Spanish are experts on making meals so much more than just sustenance.
Andalucía, like other areas of Spain, has a unique cuisine and "culture of food". The nutritional value of the food, the freshness of ingredients, the presentation (simple as it may be), the ambience, and especially the social aspect of the meal are all factors to take into account.
Good habits begin early, so children are quickly habituated into eating well and appreciating it. It does take a little time to shop for and prepare quality meals, but in the end it doesn't have to take so much longer than going to buy something prepared, which is usually loaded with preservatives, much more expensive, and no where near as tasty as a good homemade dish.
So you ask, what are some good Andalusian family-style dishes that anyone can prepare? The following recipes will get you started...
Appetizers-
Boquerones en vinagre
½ kg very fresh boquerones (fresh, uncured anchovies)
½ litre white wine vinegar
125 ml extra virgin olive oil
2 tablespoons fresh minced parsley
2 garlic cloves, peeled and chopped
Clean the fish well, removing the head and the spine, as well as the tails and the insides. (Occasionally you will find the fish already cleaned at the market, just be sure it is fresh.) Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours. Drain off the vinegar, then dress them with a bit of salt, olive oil, and vinegar, and the garlic and parsley. Can be served immediately with fresh crusty bread on the side, or can be stored, covered, in the refrigerator for up to three days.
Main Course:-
Alubias Blancas con Almejas
(Haricot beans with clams)
2 jars precooked white haricot beans, approx. 550 g each jar (OR 250 g uncooked white beans, soaked and cooked according to package directions until tender)
¾ kg small clams, rinsed
1 ripe tomato, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 bay leaf
olive oil
Place the clams in a saucepan with some salt and just enough water to cover; cook on high just until most have opened. Set aside about ¾ cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact. Discard any clams that have not opened. Rinse the beans well and set aside. Cover the bottom of a skillet with olive oil and sauté on high the onion and garlic with the bay leaf, adding the tomato after a few minutes. Now add the beans and the reserved clam broth and cook until heated through; add the clams and salt to taste before serving. A sprinkle of freshly ground pepper adds a nice touch. Serves four as a main dish.
Dessert:-
Spanish desserts are typically not very sweet, just a little something to change the taste and end the meal, preferable with a cup of that wonderful coffee!
Roscos
(Round anisette fritters)
1 egg
4 tablespoons olive oil
4 tablespoons milk
2 tablespoons anisette liqueur
6 tablespoons sugar
½ teaspoon baking powder
approximately ½ kg flour
olive oil for frying
Mix the egg, 4 T olive oil, milk, anisette, sugar, and baking powder. Measure out the flour and add most of it, stirring well. Add just enough flour to form a dough that is not sticky. Finish mixing with your hands, and then shape the dough with your hands into round strips about 10 to 15 cm long; form each strip into a circle by sealing the tips with a bit of water. Heat abundant oil in a frying pan and fry on med-high heat until the fritters have risen and are a nice golden colour (break the first one open to be sure it has cooked through; if it has not, reduce the heat of the oil slightly). Sprinkle with sugar and serve immediately plain with coffee or tea, or with ice cream.
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