Fresh, they room boquerones. Fried, boquerones fritos. Pickled, boquerones en vinagre. Salted and also cured, anchoas. The best anchoas come indigenous Cantabria in the an extremely north the Spain. Look out for tapas the anchoas and boquerones together. Or just anchoas, on their own, atop a part of local cheese (queso de Payoyo) or with sliced tomatoes and also onions with olive oil. Yet they come, though, they’re always delicious. Especially when you have a cool glass of Fino or Manzanilla in your other hand!
C – Cephalopods
Cephalopods kind the mass of many menus here. In decreasing dimension order the family members members are:Pulpo (octopus)Choco (cuttlefish)Calamar (squid)Chipiron (small squid)Puntillita (tiny squid)
Each household member is elevation i.e. A puntillita will never grow to become a calamar. They all squirt octopus at their predators – this ink providing the lusciousness to arroz negro and croquetas de choco/sepia. Relying on how they space cooked, they are low in fat yet high in cholesterol. Ns love every cephalopods cooking in all manners.
You are watching: Spanish food that starts with k
D – Desayuno (breakfast)
Here in La Janda region breakfast method one of 3 things: tomate, mermelada or manteca – on toast (tostada) that course. Medio or entero – whole or fifty percent of a torpedo roll, mollete or pan de campo (workers’ bread). Mine fave is mollete. ~ the classic pan con tomate y aceite, always with a sprinkle the salt top top top. Mermelada, is no marmalade, it’s jam. Friend will discover that mermelada de melocotón (peach) is the most typical around here since Seville is renowned because that the beautifully sweet peaches the produces throughout the summer months. Look the end for La Vieja Fábrica brand – it’s truly the finest. Ultimately there’s manteca colorada (Iberian pork fat ). I understand what you can be thinking; however, the fat used below comes particularly from the Cerdo Ibérico (Iberian pig), who purely acorn diet produces a fat rich in healthy Omega 3 oils, like fish oils. It’s because of this healthier 보다 your average butter, yet oh so lot richer. As a good Australian friend living in Vejer put it: the British prosper up through buttered toast, the Aussies v Vegemite ~ above toast, and the Spanish, pork fat on toast.
E – Erizos (sea urchins)
Ibérico is the name provided to the pork commodities from the acorn-fed Cerdo Ibérico or Pata Negra. The the acorns that provide the pork its distinctive flavour and also succulence. Acorns are complete of oleic acid, the same as Extra Virgin Olive Oil, so the fat from the Cerdo Ibérico is concerned as healthy and balanced fat. Look the end for Jamón Ibérico and also Chorizo Ibérico. And also for food preparation on her plancha or BBQ, Presa Ibérica and also Secreto Ibérico. Store an eye out for atún en Manteca Ibérica (tuna maintained in fat native the Iberian pig), found at the Herpac tuna preserve shop in Barbate. Serrano ham is from the pink pig fed on common pig food so that does not offer the same healthy and balanced qualities. The price that Jamón Ibérico will certainly reflect how plenty of months the pig has actually been fed top top acorns. That can selection from €100-€200 a kilo. Serrano deserve to start roughly €20 every kilo.
J – Jamón Ibérico
Iberian pigs room left come run cost-free and gorge us on acorns (eating approximately 25 lb every a day) throughout the montanera – the duration when acorns abound. On reaching 160kg, the pigs are placed to sleep then slaughtered (if the animals are emphasize the meat would spoil). When butchered, the back and front foot are reduced from the pigs and also trimmed, leaving 2cm the fat. The joint is then stored for three weeks in piles of Atlantic sea salt. Washed, it spends 24-30 months drying in the huge bodegas. The waiting in Jabugo is pure, cold and also dry through day, yet humid in ~ night. This causes a distinctive mould to thrive on the ham, adding its own flavour to the meat. The ham is sweet, rich and also nutty, v a seductive creamy fat. Jamón describes the earlier leg; paleta, the prior leg. The front foot (paleta/shoulder) normally has more fat and as fat is king here, it deserve to be the much more popular, although cheaper cut. Read an ext about the manufacturing of fabulous Jamon Iberico here