Spanish Week – In Lockdown

So, on to our Spanish week initiated by our takeaway from Boqueria and our recent Tapas Room home cooked meal (coming soon). We have a somewhat fixed idea of what should be on the menu, which means the dishes mimic our choices from an Andalucian restaurant. First off was a “tortilla Espagnol” using the basic recipe with fried potatoes, onions, eggs and enormous amounts of olive oil. Cooked on the stove and then the oven. Eaten warm is best, but we were hungry… it was delicious. All the ingredients are readily available from Brixton of course.

Next was an attempt at “Arroz Negra” – rice with a sprinkling of muscles and squid with a squid ink sauce. Despite its rather unappealing photo – it was good to eat. The rice needs to be like a risotto, with a bit of a bite, the main difference being that it doesn’t need constant stirring. Having a crispy bottom – the socarrat – is the objective. Beware of putting in salt too early, as the squid ink has some already. The fish came from Brixton but the squid ink was from packets acquired on a past trip to Spain. Let’s hope it’s not too long before we can restock.

Lastly, we have a chickpea, spinach and roasted pepper dish, which expands on a family favourite with the addition of more tomato and of course chestnuts. This was served with half of a patatas bravas. We were too hungry to wait for the mayonnaise-like sauce, which meant we just ate delicious roasted potatoes. They usually have packets of the ready-cooked chestnuts at Brixton Wholefoods.

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