Savor Spain

In our trip around Spain today we land in the region of Alicante. Area inhabited since the Iberians and the different people from all over the Mediterranean culture: Phoenicians, Greeks, Carthaginian, Romans, even Visigothics and Moors.

Alicante city its the capital of the region, but if you´re around you should not miss other towns such Elche, Torrevieja, Alcoy, Denia, Calpe, Jávea, Biar, Novelda… specially during Summer season.

A combination of history (Castillo de Denia, Castillo de Biar) , landscapes (Palmeral de Elche, Salinas de Torrevieja) , beaches (Cala Pinets in Benissa, Playa Mascarat in Altea), great restaurants (Quique Dacosta, BonAmb, L´Escaleta) and nature (Montgó, Peñon de Ifach) to put an example of few things that you can find in this region.

Foodie-wise we can say that Alicante has some of the best places to eat a good different types of Paella like the “Rabbit & Snails” from Casa Elías, “Del Senyoret” from El Cranc or “Arroz con costra” from Bar Pomares. But also is typical: Olla viuda, Coques (The antecessor of a Pizza?), Espencat, Pericana, Pastissets de boniato, Pulpo seco y salazones and don´t forget our incredible Turrón de Alicante y Jijona IGP

Back to Alicante city, Lucentum (meaning “White Fortress“), you´ll find a rich and diverse gastronomy and a couple of restaurants that I love, a part from the market: Nou Manolín and Piripi. From one of them, the legendary Chef Joel Robuchon said once:

Nou Manolin in Alicante is a tapas bar but it isn’t a regular tapas bar. It’s a really convivial spot, with a warm and cosy atmosphere and wonderful food. The seafood is exceptionally fresh and so impressive – they go fishing in the afternoon, directly before the evening service, and then serve the catch straight for dinner. They also cook right in front of you, which is a concept I follow in my restaurants as well, and diners at the tapas bar eat at a snake-shaped counter. The venue’s interior is traditionally Spanish and, although you’ll find tourists there, the address is a favourite of locals.

It´s also said that his awarded outlet “L´Atelier of Joel Robuchon” is inspired by Nou Manolin in terms of kitchen and restaurant design and service.

So today´s recipe goes for an authentic alacantí stew: Borreta alicantina also known as Borreta alcoyana. A vegetable stew with ñora peppers and salted fish, depending of the area some people will use cod, others will use cuttlefish or tuna. Typical for Easter season but also for whenever it´s cold.

Ingredients for 4 pax:

• 400 gr unsalted cod
• 3 pieces potatoes
• 1 piece of garlic bulb
• 2 piece ñora peppers
• 4 eggs
• 500 gr spinach
• 1 piece onion
• 1 lt water
• salt
• olive oil

Elaboration:

1. Put the water in a pot and turn on the gas. While start heating up, peel and cut in chunks your potatoes and add to the water.
2. Add the whole garlic bulb and the cod fish (remove first the skin).
3. Add the onion, in half, a splash of olive oil, a pinch of salt.
4. Remove the seeds from the ñora peppers and add them to the pot and, finally, the spinach leaves (washed and trimmed).
5. Let everything cook for 30 minutes until the potatoes are fully-cooked.
6. Once it´s ready and the liquid a bit thick, turn off the heat, crack the eggs in the pot and cover the pot for 3-4 minutes while the eggs cooks.
7. Serve hot,