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 Totally DELICIOUS!!! by Lady_Mystique
"olla aranesa" ~ which is a local version of a stew
"trucha a la llosa" ~ a fish dish made with local trout
"civet de jabalí" ~ which translates as jugged wild boar
For a dessert there is "pescajus de Arties"...a local delicacy.
I can't remember exactly what I had, but I know I tried (and loved!) the cuisine of that region.
Their house red wine was delicious too!!! Leave a Comment Theme: LocalComparison: about averageAddress: Parador D. Gaspar de Portola, 25599 ARTIESPhone: 973-6400801
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 by Hosell
I'll show you a few easy recipes of some of our best dishes!!
TORTILLA ESPA?OLA
1/2 kg potatoes
5 eggs1dl oil
1 onion
Peel the potatoes, wash them thoroughly and cut them into thin slices. Chop the onion. Heat oil in a frying pan and then add the onion. Saut?e the onion until it is brown and then add the potatoes and a little salt. Stir the contents until the potatoes are done. Beat the eggs, add a pinch of salt and then the potatoes. Mix well. Turn the heart up under the frying pan and add the egg and potato mixture. Brown on one side and then turn the omelette over to brown it on the other side. Leave a Comment
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 by Hosell
1 pound fabada beans, butter beans or Great Northern beans
14 ounces black pudding sausage - Morcilla
14 ounces chorizo
14 ounces cured ham
5 ounces salt pork
1/4 teaspoon saffron threads
1 whole bay leaf
PREPARATION:
The previous day, put the beans to soak in water and cover. Put
the salt-cured ham (or shoulder) to soak in hot water. Blanch
the salt pork in boiling water. The following day, wash the sausages
to eliminate excess smokiness. Drain beans and put them in a deep
earthenware casserole or large cooking pot and add water to cover
the beans by a depth of two fingers.
Bring to a boil and skim off the froth. Toast the saffron lightly
and crush it in a mortar or teacup. Dissolve in a little water
and add to the beans. Add the smoked ham and salt pork to the
casserole, pushing them to the bottom of the beans. Return to the
boil and skim. Then add sausages and skim again. Add the bay-leaf,
then cover and cook very slowly, 2 to 3 hours, or until beans are
very tender. Add cold water occasionally to just barely keep the
beans covered. Do not stir.
Let sit 20 minutes off the heat before serving.
NOTES : An Asturian dish, usually made with salt-cured ham (lacon),
or pork shoulder, but ham or black bacon can be substituted. The
black pudding "Morcilla" (blood sausage) and chorizo should be
smoked if possible. In rural Spain many who keep their own pigs,
make their own black pudding with fresh pig's blood at the annual
"matanza". Spain likes its blood-puddings flavored with paprika,
onions, garlic, cloves, pepper, marjoram, coriander and cumin. The
fabes are big, white beans. You can use dry butter beans or Northern
White beans instead. Leave a Comment
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 by Hosell
Serves 6
500 gr. chickpeas, soaked overnight
500 gr. beef
½ chicken (400 gr.)
100 gr. slab bacon
100 gr. Serrano ham
2 chorizos (highly seasoned Spanish pork sausage)
2 morcillas (black pudding)
1 salted pig's trotter, soaked overnight
250 gr. green beans
250 gr. chopped cabbage
200 gr. cardoons (or artichokes), cleaned and chopped
300 gr. Swiss chard
6 small peeled potatoes
Half a small onion with a clove (100 gr.)
70 gr. fine noodles
1 clove of garlic, peeled
2 pinches of saffron
4 tablespoons of olive oil
Salt
Tomato sauce to garnish
Preparation:
Fill a heavy based saucepan with three litres of cold water, heat and then add the meat, chicken, pork fat and ham (the water should cover all the ingredients). When a foam starts to form on the surface of the water, remove it with a skimmer. Bring to the boil again and add the chickpeas and the pig's trotter. When the mixture starts to boil again, add the onion and the salt, lower the heat and cook slowly for approximately three hours.
In a separate saucepan, cook the green vegetables with the chorizo for 30 minutes. Add the potatoes and saffron and cook for a further 20 minutes. Cook the black puddings in a separate saucepan so that they don't disintegrate.
Strain the two stocks and mix them together. Test for salt and use to make a soup with the noodles.
Drain the green vegetables and reheat them with the oil and garlic in a frying pan. Place them in a dish with the chorizo, the black pudding and the whole potatoes. Drain the chickpeas and, if there is room, serve them in the same dish. If not, serve separately. Cut the meat into small pieces and place on top of the chickpeas. Chop the ham, pork fat, chicken and pig's trotter into pieces and place around the meat.
Serve tomato sauce separately as a garnish or season the whole stew with olive oil. Leave a Comment
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 by Hosell
1 One Litre of Red Wine (Cheap one)
1 small glass of brandy
1 small glass of Cointreau
A Little bit of liquid sugar,(or two teaspoon of powder sugar)
1 can of Lemonade (7 up)
1 One piece of Sliced fruit (Orange,Banana,Apple,Kiwi) also you can use a part of diferent sliced fruits.
Ice.
The preparation of the Sangria,it is really simply.Just add all ingredients into a big glass jug,remove and add a lot of ice!.It is a very refreshing drink for our very hot spanish summers!!. Leave a Comment
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 by Hosell
2 garlic cloves, minced
8 tablespoons fresh parsley, chopped
1g saffron strands or 1/2 teaspoon powdered saffron
Coarse salt
1/4 l (1 cup, 8 ounces) olive oil1
50g (3/4 cup, 6 ounces) cured ham, chopped
100g (4 ounces) chorizo sausage, sliced
1 kg (2 1/2 pounds) chicken, cut into small pieces (about 14)
1/4 kg (1/2 pound) squid, cut into small pieces
1/4 kg (1/2 pound) halibut, cut into small pieces
1/4 kg (1/2 pound) swordfish, cut into small pieces
1/2 kg (1 pound) small or medium shrimp, shelled
1 medium onion, chopped
2 tomatoes, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1/4 kg (1/2 pound) cooked small clams, in their shells
1/2 kg (1 pound) cooked mussels, reserve few shells for decoration
675g (3 cups, 1 1/2 pounds) short-grain rice
1 lemon
1 liter (4 cups, 1 3/4 pints) hot chicken broth
3/4 l (3 cups, 24 ounces) hot fish broth
1/2 kg (1 pound) large crayfish
Parsley sprigs and lemon wedges for garnish
PART II
In small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside. Heat olive oil in paella pan with a 15-inch (40 cm) base. Add chopped ham and chorizo. Fry, stirring a few minutes. Remove to warm platter. Add chicken pieces, sprinkled with salt, and fry over high heat until golden on all sides. Remove to warm platter. Add squid, halibut and swordfish. Sprinkle with dash of salt and fry. Remove to warm platter. Add shrimp and saut about 3 minutes, or until barely pink. Remove to warm platter. Add chopped onion, tomato and peppers. Saut until soft. Return the cooked ham, chorizo, chicken, fish and shrimp to the paella pan. Add parsley-garlic mixture. Add cooked clams and mussels. discard any that have not opened. Stir in rice, and juice of 1 lemon. Fry for 2 or 3 minutes. Pour over the hot chicken and fish broth, while stirring. Bring to fast boil. Decorate with large crayfish around the edge of paella pan. Simmer for 20 minutes, without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with dry towel for 10 minutes. This allows rice to absorb any excess broth. Garnish with lemon wedges and parsley sprigs before serving. Leave a Comment
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 Hold that pose!! by Geisha_Girl
After a few pre-meeting Sangrita shots and a "few" more at the Cafe, things started to get pretty outta hand at the VT meet.
If memory serves me correct, here I am autographing Christian.Lafont's famous BELLE JAMBE with my famous SWEET LIPS, while Ivan_Jimenez takes snaps with his famous NIKON ! Teamwork at its BEST!! (or is it just a bunch o' drunk hooligans getting carried away?!) Leave a Comment
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 Hope you had your TETANUS
shots, gentlemen! by Geisha_Girl
A VT meeting with a TWIST of Geisha includes signing autographs.......on the legs!
$10 bucks to the one who guesses which leg is Ivan's and which is Christian's! Leave a Comment Theme: LocalPrice: less than US$10 » Currency ConverterComparison: less expensive than average
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 Joaquin's Travels in
watercolor by Geisha_Girl
He fit right in with the artistic atmosphere of the restaurant! Leave a Comment
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 The "Barraca" Smile by Geisha_Girl
I was really anxious to sample true Spanish paella and I was not disappointed at all by this restaurant.
The "Paella Mixta" was incredible and is meant to serve two. The flavor combination of the saffron rice mixed in with the seafood and chicken were absolutely mouth-watering.
Combine that with a aromatic bottle of excellent Spanish wine and wonderful, friendly service, and this restaurant was good enough to come to twice in 4 days!
You can tell by the look on my face I was having a wonderful meal and surrounded by a cozy ambience.
Just what the heck was I looking at?
PAELLA MIXTA "LA BARRACA"
(calamares, mejillones, langostinos, mero, pollo, magro de cerdo) Leave a Comment
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