Yesterday was the last day of my six week Spanish adventure, during which I saw a lot of the country, learnt a little of the language and ate lots of delicious food.
Starting in lovely Barcelona, I then walked from Pamplona to Santiago de Compostela on the Camino de Santiago, Camino Frances. I cycled the San Sebastian coast, got lost in the vibrant streets of Granada and sun bathed at La Herradurra on the Mediterranean Sea. I walked the historical mountain town of Ronda and stopped briefly in Cordoba, before making my way across to Tangier in Morocco. While I still have lots of stories to tell about my Spanish adventures (so stay tuned), I thought I would farewell fair Spain with part two of Travel. Food. Photo. Spain.
Part one featured the dishes I found in Barcelona and along the Camino, through the regions of Catalonia, Navarra, Basque Country, La Rioja and Castilla y Leon. For part two of my Spanish food photography obsession, I’ve included dishes from the region of Galacia, at the end of the Camino, as well as Andalusia, in the far south of Spain.
Galacia is well known for its wonderful seafood dishes, especially octopus, and its stews made with beans and vegetables. The bread there is baked dense and crusty. The octopus is served tender and marinated. The provincial vegetable gardens are large, lush and prosperous, meaning local cafes are well stocked with fresh ingredients.
Think whole tortillas to share with friends, tapas of olives and nuts, and soft cheese served cubed and rich.
Indulge with churros dipped in dark chocolate sauce, and cheap, quality wine sipped at bar breaks throughout the day.
Feast on tostadas with cheese and tuna, juicy red grapes, sweet nectarines, handmade ravioli and lentil soup.
Try potato crisps served with your meaty main and pickled peppers as a common side.
Love the way food is eaten with love, served with care and respected with friends and family.
The Andalusian region serves food influenced by its Mediterranean and African neighbours, with fresh seafood, couscous and oriental spices increasingly featured as you follow the east coast towards Morocco.
Think gespacho and jamon serrano served on toast, salmon with capers, and olives from nearby groves.
Indulge in fruity red sangria, mint packed mojitos, icy white wine and bubbles by the beach.
Be surprised by the sudden appearance of south-Asian takeaway restaurants – Chinese, Japanese, Korean.
Feast on seafood dressed in citrus, sprinkled with garlic, laced with parsley, coated with tempura.