Savor Spain

Today we land in the province of Badajoz, a province with great prominence since the Roman Empire when Mérida, Augusta Emerita, was founded in the first century B.C and it was the western capital city of Roman “Hispania”.

Like many other regions of Spain, not only Romans wander around but Visigoths, Arabs, Jewish, Christians forming on what´s today the region. Together with Cáceres, Extremadura, these provinces are place for many of the Conquerors who travelled to the New World like Pizarro, Nuñez de Balboa or Hernán Cortés.

If you like history, the whole Badajoz is waiting for you, starting for Mérida with all its Roman remains: Roman Theater, Amphitheater, Aqueducts, Museum, etc or the Arab Alcazaba… to another Alcazaba in Badajoz city, Plaza de la Soledad or Puente de Palmas… to another cities like Zafra, Albuquerque or to visit the last stand of the Templar Knights at “La Torre Sangrienta” in Jerez de los Caballeros.

In terms of food, Badajoz is famous for its Lamb I.G.P Cordero de Extremadura and the D.O Dehesa de Extremadura for Jamón Ibérico. D.O Aceite de Monterrubio, Extra Virgin Olive Oil, D.O Queso de la Serena and some wines under D.O Ribera del Guadiana Most of them sharing also with Cáceres, 2nd province that together forms Extremadura.

And you can find great traditional recipes and great restaurants like Restaurante Galaxia in Badajoz, Taberna Bigote, La Encomienda in Villanueva de la Serena, La Rebotica in Zafra, Tuétano in Mérida or Acebuche in Zafra.

Being a land of shepherds, farmers and hunters traditional food is rich in stews, like Lamb casserole, Escabeche of Partridge, few Fish dishes like Bacalao Dorado (under influence of Portuguese neighbors and their Bacalhau a Bras), with vegetables from the area and funny names like Cojondongo, Zorongollo, etc. Desserts like Repápalos or Huesillos and of course their version of “Migas” (I think we can find a different “Migas” in each of the Spanish provinces)

And for our recipe we bring today Chanfaina, do not confuse with a catalán Samfaina. This is made with the different offal parts of the lamb, when the “bosses” ask the shepherds to sacrifice a lamb for them to cook and they will never give them the offal so they ended up cooking for themselves. You can find this recipe in some parts of Spain called Asadura or Asadurilla.

Ingredients for 4 pax:

• 300 gr Lamb offal (liver, heart, kidney)
• 150 gr Lamb skirt meat
• 50 ml EVO
• 1 piece of Onion
• 2 pieces clove Garlic
• 1 Bay leaf
• 1 piece Bird´s Eye Chilli Cayenne
• 2 piece ripe Tomato
• 250 ml White wine
• 100 ml Water
• Salt & Pepper

Elaboration:

1. Prepare the ingredients, specially the offal (wash and cut), chop the onion and garlic, blend the ripe tomatoes, etc.
2. First, in a pot with olive oil, sautee the garlic together with the onion, the chilli and bay leaf. Until caramelised. Then keep aside, remove the bay leaf and blend (optional)
3. Meanwhile start frying your lamb meat and offal with a bit of oil but not too much, lamb is quite fatty. Sear every side until golden brown. Season with salt and white pepper.
4. Start adding ingredients one by one to your pot, first the white wine and let it reduce. Then the tomato, blended or grated, the water, the mix of onion and garlic … and let it stew for at least 30 minutes at slow heat.
5. Once everything it´s ready, get enough bread to go with!