Elizabeth David ~ Spanish Cooking ~ An Original Article
An original article on Spanish Cooking written by Elizabeth David
Some dishes from North Africa arid the Basque- Country
ONE hears a good many travellers tales about the terrors of Spanish Cooking: the rancid oil, the charred garlic, the tough meat; but there are, of course, plenty of places in Spain where the food is good and interesting, and where one may eat splendid Paellas (a pilaff of rice and every kind of shellfish, with chicken thrown in), delicious ragouts of eggs, pimentos and sausages, stuffed sucking pig, a variety of country cured bacon and ham, sweetmeats of quince and almond paste, and all kinds of excellent soups, from the iced Gaspacho to, the thick and heavy Olla Podrida or Cocido, which is really a stew of meat, poultry and dried chick peas.
Read the rest of this entry »

