Andorra/ Barcelona

12 Mar

I fly into barcelona– take a 3 1/2 hour bus ride to Andoora– a tiny country you probably never heard of (unless you went to camp evergreen- then cue to burst into song). i arrive totally bleary eyed- and justin takes me to this tapas place- orders a bunch of things in spanish- and i have no idea what’s going on. but out arrives these amazing little green peppers- fire roasted and covered w. this epic sea salt. A few days later in Barcelona, i went to this restaurant–Paco Merlago thanks to Judy’s friend– and became obsessed with it for the 4 days I was in town. Mark my words- if anyone wants to join me next December– birthday dinner, 30yr old- will be there. i ate some blow-your-tastebuds dishes and still thinking about it a month later- decided to try to recreate some of them. I didn’t exactly have the recipes to guide me so I invited Reed and Rach over for dinner and got to experimenting. Surprisingly, it was a really easy and quick meal to throw together. By the way- if anyone is on their way to Barcelona I have a little googlemap of places I tried. If anyone has these for other cities too– would love to see!

Tomato Bread
When you get tapas in Barcelona- you most often get an accompaniment tomato bread- Pan con Tomate- to lap up all your tapas with. It is generally on a bread- a bit wider and a bit less crusty than a baguette.  To make, toast bread (i used ciabatta pannini loaf.) Drizzle olive oil on bread and toast in oven or face down in pan. Take a clove of fresh garlic in hand, rub on toasty bread. Cut the top off a fresh tomato and rub that on bread. Sprinkle w. sea salt.

Chorizo and Egg
I ordered this sausage and egg dish at Paco and it arrives at the table bubbling hot sausage in a little clay pot– then they crack an egg in it table-side and mix up for egg to cook. The sausage in this dish was more of an italian style- but I thought i’d make what we think of as chorizo flavored. I was surprised that i didn’t come across chorizo as we think of it in spain–  there, it is just the word for pork sausage- and I believe generally refers to a cured, hard more salami like. Also, in my research- I learned that mexican chorizo has a wholely different ingredient list.

This is adapted from Emeril recipe. Original calls for 3 pounds pork, cut into 1-in cubes and 1/2 pound pork fat, cubed and involves a meat grinder and cases. But as I didn’t have such- I decided just to make it uncased and start w. 1 pound of ground pork– and the adjusting the spices accordingly. I didn’t have a little ovenproof clay dish for serving- so used a frying pan.

3 cloves garlic, crushed
1/4 cup red wine
2 tablespoons paprika [used 1.5 tablespoon smoked paprika, half table sweet paprika- bought some new paprika- the spanish kind in those little yellow tins- so into it]
1 teaspoons crushed red pepper
1 teaspoons salt
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon ground black pepper

Put all spices in bottom of a bowl. Take a fork and mix in pork and wine. Let sit for a day or two for flavors to meld. I ate at 12 hours and again 36. Probably a difference- but still super delicious at 12- so don’t sweat it either way. I’m sure if you had to use some immediately would be good too. I just cooked a portion– then left the rest raw to continue to blend- instead of having cooked leftovers.
To serve- cook chorizo on stovetop in oven proof pan. Throw in very hot over for a few minutes (450 or 500 should be fine). Using an oven mitt! bring to table to show your friends. Crack a raw egg or two in- depending on how much you are serving- I used 2 eggs for half the meat. Mix up immediately and egg will cook. Eat w. tomato bread.

Roasted Peppers w. salt
There is actually a recipe for this in an Alice Waters cookbook. And it calls those small green peppers I had in Andorra Padron pimentos- also says Nardello or Lipstick peppers would work. I bought what I could find- which worked very well- labeled red and yellow sweet peppers. I used this amazing salt i bought in barcelona- at this awesome store- called Gispert.

To make. Heat a cast iron or stainless steel skillet with a thin layer of olive oil- medium-high heat. Lay peppers on. They will scorch and sizzle. Using tons, flip over periodically. Cook until start to blacken and blister- 5-10 minutes. Put on serving dish sprinkle w. the biggest coarse salt you have. Maldon sea salt flakes would work. Or fleur de sel.

Calamari w. white beans

This was an experiment. I more or less used the chorizo spice list. It was not quite the same flavor I had in Barcelona. But still super tasty. Serve w. tomato bread. The technique for making it was loosely inspired by a warm seafood salad recipe in the Union Sq Cafe cookbook.

1/2 pound cleaned calamari, cut into 1/2 in rings and tentacles
1 tsp tomato paste
1/4 cup white wine
1/4 tsp ground coriander
1/8 tsp red chili flakes
1/8 tsp ground cumin
2 cloves garlic, minced
1 tsp smoked paprika
1 15 oz great northern beans or 1 1/2 cups beans– reconstituted and cooked dried beans. cannellini could also work
1 tsp salt
fresh ground pepper
2 tablespoons olive oil
1 lemon
1 tablespoon fresh parsley, minced [optional]

In a skillet, heat olive oil on medium. Add garlic, spices and tomato paste and let cook to release flavor- about a minute (do not let garlic burn.) Turn up heat to high and add calamari. Cook for 2 minutes- mixing around. Lower heat back to medium. add beans, white wine, cook a little further for wine to cook off and beans to heat. Take off heat. Finish w. salt, pepper and the juice of one lemon and parsley.

 

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4 Responses to “Andorra/ Barcelona”

  1. Lauren March 12, 2012 at 3:52 pm #

    Annndooora! I don’t think I was there that summer but I still somehow burst into song for that. Barcelona for a birthday sounds like a great idea. Vamos!

  2. Anonymous March 15, 2012 at 5:54 pm #

    that frozen-in-time shot of the egg all drippy is awesome

    • tessa March 15, 2012 at 8:23 pm #

      gracias! reed took it

  3. Reed March 19, 2012 at 4:31 pm #

    This was an awesome meal. The chorizo and calamari dishes complemented each other well. Tessa gave me some of the big, flakey salt she used in the pepper dish and it is a life-changer. I use it on everything these days, particularly salads and egg dishes like omlettes.

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