Spanish Regional Cuisine

I ate it there, and now I have to find a way to make it here. That’s my penance for loving too well, the place, the people, and the food of Spain. For me, this obsession, with Spanish Regional Cuisine, happened quite suddenly as food and travel passions are prone to do.

After falling asleep in a quaint 18^th century palace, overlooking a vineyard I was suddenly awakened by something disorienting. I opened creaky shutters to look out over the old vineyard and I detected not the fruit and earth scents I expected, but instead it was a sweet smoky scent that hung heavy in the air- below Prada a Tope – Palacio de Canedo was an assembly line of white gowned and capped women. As they chatted, they methodically processed roasted peppers that had come directly out of a wood fired oven.

I was captivated by the experience of surprise and discovery and hope this blog will capture your imagination too. Together, we will explore how to use ingredients like fire roasted peppers, where to find the specialized products used in Spanish Cuisine, and what techniques work best here.