Recipes: Rick Stein on nostalgic for his childhood holidays in Spain
Nostalgic for his childhood holidays in Spain, Rick Stein returned on a culinary journey to chronicle the country's diverse food traditions
Published 10/09/2011 | 05:00
In the north, in what they call Green Spain, I think of hake cooked in fragrant AlbariÃ±o wine or the cheerful acidity of Asturian cider, freshly aerated from being poured from a great height.
In the Basque country, I love the scent of charcoal on the rib of beef chops they grill rare for you. In contrast, in the hot and dry south, there are the reds and yellows of the Spanish flag everywhere: the strong red wine from Rioja, the warm, smoky red of pimentón, the deep red of Iberico ham.
You realise that the heart of Spanish food lies in the simplicity of the cooking and their belief in the quality of raw materials.
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