mooninspain

Food, Travel , Life and more Food in Spain

Warming the Soul and the Tummy

Fabada Asturiana

Fabada Asturiana

Lately I find myself complaining a lot about the cold weather we have been experiencing here. But, considering that much of my family and friends have spent days on end stuck in their homes or sleeping at work due to their harsh weather conditions, I should really just shut up. Our “fairly” cold weather and snow capped mountain does bring thoughts of warm stews and soups to mind. There is nothing better than a steaming bowl of deliciousness to brighten a cold, rainy day.

Garbanzos y Espinacas

Garbanzos y Espinacas

Traditional Spanish food is filled with great stews and soups. We have an amazing selection of beans and legumes and the potajes (stews) that are prepared from these provide a healthy and inexpensive base to the Spanish diet. The recipes vary countrywide but I can bet that many Spaniards would say that their favorite dish is one “de cuchara” or eaten with a spoon. And more than likely prepared by their Mother or Grandmother.

Verdinas with Prawns

Verdinas with Prawns

Lentils are always a favorite of mine as well as the amazing garbanzos with spinach, cumin and paprika in Seville. But the recipes are endless. When you travel to Asturias it is obligatory to indulge in Fabada Asturiana with fat white beans and various pork products. One of my other favorites in Asturias are the “verdinas” or little green beans often prepared with seafood.

The mother of traditional Spanish stews is the Cocido. The ingredients vary depending on the region but the common ones include garbanzos, cabbage, potatoes, various types of meat, and pork fat. Some people enjoy the stew as one plate while in Madrid they eat the soup first with thin noodles and then the vegetables, garbanzos and meat. In an area called the “Maragateria” in the province of Leon it is eaten “al reves”. The meat and vegetables and garbanzos first then followed by the soup. The first time I tasted this cocido was on the Camino de Santiago after my first year in Spain. After that I have enjoyed it in some wonderful picturesque towns near Leon. And of course, any great Spanish stew needs to be washed down with a bold red wine and accompanied by excellent crusty bread.

As the rain falls here in Granada we are about to dig into a delicious stew made for us by a friend. It was prepared with garbanzos, wild mushrooms, and sun-dried tomatoes. A nice glass of Rioja and Happy Sunday to all!

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2 thoughts on “Warming the Soul and the Tummy

  1. Margaret L. Monnier on said:

    Great piece!!! I just love it and all you have presented in it to see and imagine!  Wish we were enjoying these warmhearted meals together.  Great job!!!  Love, Mom Sent from iCloud

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