Wednesday 21 March 2018

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

Lamb-stuffed aubergines with moorish spices and manchego cheese (Berenjenas rellenas)
Lamb-stuffed aubergines with moorish spices and manchego cheese (Berenjenas rellenas)
Hake with clams, asparagus, peas and parsley (Merluza a la koxkera)
Chickpea, salt cod and spinach stew pot

Rick Stein

In the north, in what they call Green Spain, I think of hake cooked in fragrant Albariño 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.



magazine is offering two lucky readers the chance to meet Rick Stein at Cooks Academy in Dublin on Thursday, September 15.

To be in with a chance to win, just answer this simple question: Name the country that is featured in Rick's latest book.

Email your answers to by next Tuesday 6 September

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