RECIPE: Typical tradicional spanish cuisine. PASTOR GAZPACHO

Pastor Serrano Gazpacho is a traditional dish of culture inside Spain, there are many different kinds of preparation according to areas and families, like any traditional preparation product prepared similarly but different ingredients may vary.
Here we describe a typical recipe from inside the mountains of Cuenca.

Serves 4:

3 kg of potatoes
3 cloves garlic
One tablespoon of paprika sweet of the vera
500g bushmeat (at specefication rabbit, partridge, chicken or similar)
DO olviva oil, the amount of a glass of water
Half a loaf
Salt, to taste

This recipe is made in three steps separately and then together in the final touch.
Fry meat salting to taste and then cook until a proper doneness to crumble.
The bread should be split into pieces then soak in the remaining broth to cook meat or water, according to taste.
On the other hand, cut the potatoes into thin slices for frying after also fry the garlic and add them to the potatoes, once this all good firt add the shredded meat and paprika sweet (be careful not to burn the paprika sweet as this may give a bitter taste).
Once we have the bread, meat and potatoes mix it all right in the pan and we are gradually leaving browned on both sides leaving to take the form of a Spanish omelette.

Would be ready to eat, be accompanied by grapes, and this dish ham flavor mixes with the sweet taste of the grapes.

We could also add mushrooms silvertres that would give a good flavor to the mix.

Mallorca holidays

Mallorca is the biggest island of the Balearic Islands, Spain.

In it there are many activities to do, so it is suitable for the whole family and for everyone how to enjoy a vacation. Being able to enjoy both its natural surroundings, monuments ...
We we will find beaches, cliffs, mountains, tradition, fairs and local markets, museums, art galleries and all this without forgetting its wonderful food (ensaimadas, sobrasadas, olive oil, salt ... which you can enjoy wherever you are through purchase online at ExportCu) and its nightlife.

Its main attractions are many beaches and coves, which are scattered throughout the island, without neglecting any and struggling to win in each beauty and relax with others. No two seascapes same throughout the island.
If you do not want to spend every holiday at the beach and relax with the sound of the sea you can enjoy the local fairs that are held throughout the year and its famous markets.
Do not forget your inner nature, as is the beautiful Sierra de Tramontana or natural park of the lagoon, where we can find some of the spectacular beaches such as Cala Sa Calobra and Agulla. Also found as a landmark Cape Formentor one of the most beautiful Mallorca beaches.

The famous caves of Mallorca should be a must to see inside the island and see that the magic that surrounds the island comes from within, with stalactites and lakes ... Recommending Caves of Drach.
Mallorca's architecture keeps at its streets, which can be enjoyed throughout the island as the main highlight architectural landmarks Alcudia, Arta and the castels of Capdepera and Felanitx, don´t forget Palma with its cathedral near the sea.

The accommodation is very good in all areas, there are many tourist areas at all points island. Highlighting a more peaceful in the north and east of the island. And more buzz in nearby Palma. Do not forget the glamor of the areas close to Puerto Portals and Palmanova.

Bomba rice. Grandma´s recipe: ARROZ AL HORNO/BAKED RICE

BOMBA RICE:

Japonica grain variety of pearlescent appearance. Its grain is round and short, about 5 mm long and 2.1 wide. He is considered by experts as an extraordinary culinary quality due to its chemical composition that keeps the perfect ratio of amylose and amylopectin. Next to the accordion effect that allows suffering in cooking the rice is whole and free. These features make the bomba rice is particularly suitable for Mediterranean cuisine.
 First, because of its high resistance to filling, preventing it from opening during cooking.
 Secondly by the intense flavor that is able to store their grain, thanks to the huge absorption of fluid that develops
 Finally, the regularity of their grain size remain provides a pleasant sensation to the eye and the palate.
Therefore the bomba rice is especially appreciated and considered the most suitable for the preparation of typical dishes of Mediterranean cuisine such as paella.

DENOMINACION DE ORIGEN: ARROS DE VALENCIA

Worldwide, there are over 5,000 different varieties of rice but there are only three covered solely, exclusively, by the Denomination of Origin Rice from Valencia.
Senia, Bahia and Bomba are varieties that are better adapted to the growing area, the Albufera Natural Park and most important, are best suited for the production of rice recipes of the Mediterranean diet, its ability to drive with all the intensity all the flavors to bring to our palates.

ARROZ AL HORNO/BAKED RICE:

This is a recipe typically Valencian, the most abundant tables of the house of Valencia, the typical recipe passed down from grandparents to children and grandchildren.
Can be summarized as a rice prepared with leftover cooked.

Ingredients: Bomba rice 1 cup, 2 cups cooked broth, 1 can of chickpeas, 200g crushed tomatoes, 2 sausages onion, 1 tomato, 1 clove of garlic, salt and food coloring or saffron. From here each master has his own book, and there are cases where people add ribs, pacet ...

Traditional dishes often a long, tedious and somewhat complicated. But the baked rice is spared, is relatively easy, and the result is spectacular.
The first thing to do is put the broth of the stew to warm up. With the stock on fire, salted and prick the sausages, put all brown in a skillet with a little oil. The potato is also often present, if the stew has left.
Once golden meat, reserve and proceed to fry the tomatoes with the beans and rice (very important to get the maximum flavor of the dish).
After fry the mixture for two or three minutes, pour into a casserole. Then put the meat to make it funny, the head of garlic in the center and a tomato cut in two halves. Just before putting it in the oven, preheated we will have full power, we take stock.
The proportion is slightly less than two cups of broth for each cup of rice, but we have been careful to heat the pot uncovered, which has evaporated makes us picture.
Wait the 20 minutes it takes to cook. It must be absolutely dry with no hint of broth, although it may end up being absorbed within five minutes we let it stand covered with newspaper. Then admire expect applause of those present, serve and eat.

 

Manchego cheese. EL PESEBRE

Manchego cheese is produced in the region of La Mancha, from milk sheep manchega.
Manchego cheese is made with raw milk, without thermal or chemical treatment ensures that raw material completely preserved its natural properties and its power food, so you get a highest quality product of preserving the traditional production method.
It contains a high proportion of proteins, which makes him even richer than the meat in these items.
Manchego cheese are also present as important as vitamins A, D and E, that are fundamental for metabolic processes such as growth, tissue preservation and the absorption of calcium.
Because of its composition, is recommended for use at all ages. During the growth stage because of its high calcium content. For adults, the large amount of protein it provides, covering the wear produced daily in these vital substances. Finally, it is advisable to use older people as it slows to a large extent, the bone calcium loss and food is more digestible than milk.
EL PESEBRE: made from raw sheep's milk (unpasteurized) and meets the highest standards of the Foundation Board of the Designation of Origin Manchego cheese. Certified quality make it one of the best artisan cheeses from La Mancha.
Both semi-cured Manchego cheese and curing are winners of the distinctive quality of Manchego cheese.

MANCHEGO CHEESE TAPAS!!!

1. Manchego Cheese grilled. Slices of about 1.5 cm thick.
 Heat the griddle with a little olive oil. When hot, brown the cheese slices on both sides being careful not to burn. Preferably served hot.
2. Manchego cheese with jam We cut cheese into triangles, then untamons on top jam.
 The jam is to taste the cheese blends and flavors in the most spectacular, the image we have chosen tomato marmalade.

3.Iberian ham with Manchego Cheese Spanish tapas par excellence, we can not leave Spain without taste the delicious mixture of ham and cheese. The taste of two top quality products in Spanish cuisine.

Live San Fermín!

San Fermin´s  festival is a celebration in honor of San Fermin is held annually in Pamplona, capital of Navarre, northern Spain.

The festivitie begins at 12.00 am on 6 July with “chupinazo” (rocket) on the City Council´s balcony of Pamplona and ends at 12.00 pm on 14 July with "Pobre de mi", a tipical song of farewell.

One of the most famous activities is “el encierro”, which is a run with the bulls and culminates in the bullring. The bull runs take place every day between 7 - 14 July. Begin at 8.00 am, with duration between two to three minutes.
These days the atmosphere is incredible, Pamplona invites you to taste the fabulous cuisine, its people, its places, its arquitecture... The city has numerous restaurants, hotels and taverns.


Accommodations:
Hotel La Perla, Hotel Palace Guenduláin, puerta del camino. Can be the highest standing in the city center, both have more than 4 stars. Hotel Tres Reyes, Hotel Iruña Park, Hotel Blanca de Navarra, have more than five stars and even more retirees are the most visited and recommended.
These are not the only, Pamplona has a wide selection of hotels.


Gastronomy:
If you wants to eat typical food from Navarra (asparagus, Tudela buds, Navarre veal) we can find places like La Perla Hotel in the castle square with a lounge overlooking the Estafeta where you can have breakfast watching the bull runs. In the same place is "El cafe de Iruña", famous for José Camilo Cela and Hemingway.

On the other hand, you cannot leave town without going pintxos by the Estafeta street and St. Nicholas.
There are diferent places to test. The most famous are "El txoco” y  “El Gaucho" (around the Plaza de Castillo), "Taberna Sarria", "Okapi", "Estafeta", "Fitero" in Estafeta street or "Mandarra", "El Otano", in San Nicolas.

However, if you want to go in a certain plan, and not risk with the food, Restaurante La Alhambra, Hotel Europa, Josetxo or grills with Olaberri and Kale Angora, are your site, exclusive food for the starters and good meat.

There is also a place outside of Pamplona is highly recommended to go, it is Olite, monumental city with has a fantastic inn, good place for relaxing and eating.

These days of San Fermin the city is transformed with countless places to hang out, is a must visit  the Santo Domingo´s slope to visit and see the statue of San Fermin, a little more above up the street is the Plaza del Ayuntamiento, mercaderes, estafeta, and the square bulls. It is right on the latter site where is a nightlife zone, called "la cuesta de L´Abrit", but not the only, is also the square of the charters, or the square castle where he performed concerts...

During that week is essential to test good Navarre wine and txakolí, and of course going to see some encierrp, bullfight or the other hand a ball game hand.

CULTURA ESPAÑOLA

A través del blog de "ExportCu" queremos dar a conocer España, nuestras tradiciones, nuestros lugares más interesantes, y sin olvidarnos de nuestra gastronomía con los diversos productos que encontramos en la carta de nuestra tienda on-line en: www.exportcu.com

Poco a poco iremos haciendo guías de los temas expuestos, para poder llevar a todas partes del mundo el sabor español.

Through the blog "ExportCu" we want to present Spain, our traditions, our most interesting places, and not forgetting our food with the various products found in the letter from our online store at:  www.exportcu.com

Little by little we will make guides for subjects exposed to carry everywhere the Spanish flavor.