Marisqueria Alfredo- Castro Urdiales
Recipe of the day 10-12-2017.
Cooking and eating foods that are popular in other countries can be a fun family adventure. In my opinion discovering new kitchens is a gateway to discovering new cultures and therefore, opening
ourselves up to diversity, the history of the world has been made, for example, through the search for pepper, which shows how important food is for all of us. Food is always connected to the culture and rituals of a country, and eating and cooking new foods
can be a friendly and gentle way to get to know other cultures.Basmati rice, miso soup, ceviche, cous-cous ... There are many dishes that nowadays begin to be quite common in restaurants, even some are prepared at home quite often, they are exotic, a change
in our day to day, although we do not like all of them and even some can be not so tasty, because they are dishes that we are not used to, because culturally we do not usually eat that product or because we have not tried that type of cuisine. With
so many different cultures to discover across the world, I often find myself contemplating how I will ever begin to explore the traditions of such a vast number of countries. Finally, I have found an answer to this question, and that answer is food.
Food is an important aspect of any culture, and often becomes the basis for cultural stereotypes. England, for example, is renowned for its Sunday roasts,
whilst snails and frogs legs are typically associated with France. Stereotypes aside, trying different cuisines can be a great way of exploring foreign culture in the comfort of your own home, providing a taste of culture whilst also avoiding the high
costs of travel. I consider myself relatively adventurous with food, I love to taste different cuisine, from different cultures, as most of you know I’ve visited over 60 different countries and have savoured many a different dish. I have found many recipes
that use everyday ingredients with different cultural twists. This could therefore be a perfect option if you are not overly adventurous with food, or simply if you fancy a slight change from your routine weekly meals. Whether you’re just a week-end
cook, or simply a lover of food, foreign cuisine could be the perfect solution to all your cultural worries, providing a great way of enjoying a culture whilst avoiding excessive costs. A friend called me the other night, panicked. " Toni!! Help!! I'm having colleagues
from our Tokyo office, over for dinner tomorrow night at my house and I don't know a thing about Japanese food!" My response to him was? "Great Joe! Don't make Japanese food." For some reason, we have this funny notion that when we have guests from
another country over for dinner, we need to serve them food from their homeland. On one hand, this is kind of nice, since we want to feel comfortable and familiar with the food they are eating. On the other hand, it's not very smart unless you are very well-versed
in that cuisine. And even then, it might not be the best move.
Polbo á feira,
I dedicate this recipe to my dear friends Fernando and Amada from Vigo, if anyone can prepare this dish the traditional and proper way it's them. Today I'll try to transmit the best I
can, one of my most loved dishes. Polbo á Feira Galician name literally meaning "fair-style octopus" alternatively known as pulpo estilo feira and pulpo a la gallega, is a traditional Spanish/Galician
dish.“Spice up your life by tasting Galician style octopus with potatoes.” If you have never had this dish, you are really missing out on one of the most
emblematic Galician pride and joy. Anyone that visits Galicia will typically try this dish in a bar, a restaurant, on a stall on the street, or on one of the town fests that alternate from town to town every Sunday of the year. Pulpo a la gallega,
takes us back many centuries, not because the recipe was the same, but because octopus has been consumed in this autonomous region for longer than we can count. Octopus was one of the few types of seafood that was transported from the
coasts to the interior towns and in fact it was far more appreciated in these towns than near the sea, as those had other products such as lobster, king crab and a great variety of fish. When America was discovered many products appeared in the Spanish markets,
including a fake spice obtained from some crushed red chiles, in Spanish they call it pimentón, in English: Paprika. But it wasn't until a few years later that Pulpo a la gallega became and actual
dish. Some 125 years ago, when muleteers went to cattle fairs, they bought large amounts of octopus and then they'd prepare it with olive oil and paprika. In thoes days paprika was also used in the preservation of food. Today the story is a little different,
we don't need paprika to preserve food, since we freeze it, but in Galicia, which is still a largely rural region, it's possible to go to cattle fairs and eat pulpo a la gallega and watch the preparation process which has it's own special
The good news is, that it's also possible to prepare it at home, so let's go for it. Ingredients (four portions): 1 octopus of 2 kilos, 400 grams of potatoes, 1 onion, Paprika, Spicy paprika, Salt, Extra Virgin Olive Oil. Preparation: If it's a fresh octopus first we must soften the octopus, there are two ways to carry this out, you can either beat it with a wooden rolling pin until its texture softens or freeze it for two days and then defrost the day before
cooking (that's what I do). It's advisable to leave octopus inside the fridge (place it in a bowl because it will release some of liquid) Dice the onion and add it to a big pot
with water. When it begins to boil it's time to add the octopus. Grab it's head and dip it in the pot remove for 20 seconds repeating the process three times then release
it inside the Pot (Use a rubber glove to insure you don't get burned). Cook for about 1 hour. Once cooked remove the pot from the stove and allow it cool for 20 minutes. Using the same water in which the octopus was cooked, cook the potatoes (previously peeled and
diced). While they boil dice the octopus in medium sized slices. When the potatoes are cooked remove from water and add to a platter, placing the octopus slices on top. The final touch is adding a good squirt of Extra Virgin Olive Oil and paprika also coarse salt to taste. So,
dear friends Polbo á feira doesn't present many problems to carry out in your kitchet and it always tastes great, however, it is said that all food
is better when tasted in its source of origin. In this case Galicia. Have a great day and please don’t forget to enter a comment on my page.
Tip of the day 10-12-2017.
Hi again dear friends, today I'm going to share my experiences regarding the: Benefits of Shopping at the Local Farmer’s
Market. A tomato that passes from one hand to another, without intermediaries, direct from the garden to the consumer. Here the price is set by the producer and there is no wholesaler or wholesaler who keeps
the highest percentage. The benefit is double, both for the farmer and for the consumer. Local farmer’s markets have sprung up everywhere, and many people are enjoying the benefits associated with
being able to drive a few miles to pick up fresh produce and other products.Are you shopping at your local farmer’s market? If not, let me tell you why you should. Farmer’s market produce, is nearly the antithesis of grocery store fruits and vegetables.
In most cases, the owner of the stand picked it just that morning, so you know the food is as fresh as you can get it, outside of growing it yourself. Many farmers use organic methods to grow their produce. Most label it as
such, so you can be certain you are purchasing chemical free products. They also are more likely to use non-modified seeds. Organic farming is better for the soil, the environment, and your body. Offerings at the farmer’s market are
generally picked at the peak of their ripeness when the plants’ natural sugars are at their peak. Eating produce when it is ripe not only tastes better, but it also provides the best nutrition possible. One look at the vivid colors of
produce found at the farmer’s market, and you’ll be able to tell just how nutritious the fruits and vegetables are. Vivid colors in fruits and vegetables are a reflection of the nutrients they contain. Many local farmers cultivate
extremely nutritious produce through their careful farming methods. When you shop at the farmer’s market, you know where your food has been. You can talk with the farm stand workers to learn about the farm’s growing and processing
practices. In many cases, you can even visit the farms to see how they grow and handle the produce you are serving to your family. Obviously, it is fruit, vegetables and local produce in general that are the mainspring of most markets, and
the smaller the market, the more it will tend to be an outlet for local producers. In rural areas, it is still possible to find markets where small farmers sell just their own produce - potatoes, vegetables and fruit in season, flowers, perhaps farm-produced
cheese, home-made bread, eggs, and even a living rabbit or two, or week-old chicks. So my dear friends here you have it, the farmer’s market is a great place to gather. Visiting is a fun family activity, and you can
meet members of your community do try it.