Giving information for Guardamar
Spanish food and Spanish recipes
Semana Gastronómica - Gourmet Week in Guardamar
For the past five years Guardamar Town Hall has sponsored a week of fine dining in Guardamar. A group of restaurants form the Asociación de Restauradors de Guardamar which provides the food. Nine restaurants currently belong to the association. These are El Jardin, Jaime, La Cañada Playa, La Nostra Pizza, La Saranda, La Vuelta, Manolo, Marjal and the Rincón de Pedro.
The sixth annual week runs from the 7th to the 13th June 2010 and is called the Semana Gastronómica de la Nyora I el Llagostí. The Nyora is a dried sweet red pepper that is local to Guardamar and Llagostí are large prawns. The ñora and the llagostí are included in the feast served at each restaurant. There are up to six courses of food all beautifully presented and quite exquisite to eat. Red , white and desert wines are included which gives the diner the opportunity to taste Spanish wines of a quality that we do not see in the house wines we drink with our Menú del Día.
The price of the meals including everything is 36?#8218;? plus VAT at 7%. The price of a comparable meal in England would probably be a £100 or more.
The town hall produces a glossy brochure containing the menus for all of the meals and beautiful pictures of the food. There are also less glamorous brochures including one in English. Copies can be acquired from the participating restaurants.
If you are lucky enough to be in Guardamar during the second week in June and you want to have a special dining experience then this is your chance.
Traditional Spanish food is influenced by the Greek, Roman, Phoenician and
Moorish settlements, and typical Spanish food is not only about tortillas and
paella, the immense variety of Spanish food recipes is enough to satisfy anyone.
Allow us to introduce you to some of Spain's gastronomic delights and acquaint
you with some of the traditional Spanish food menus.
Update - 11th June
The first course was salad with smoked salmon, crispy octopus and I think very young baby eels. They are called "gulas" on the menu but according to the dictionary this means greed! Very flavourful. It had a vinaigrette sauce flavoured with the ñora (the local mild red pepper).
The second course consisted of langoustines simply cooked keeping all of their natural flavour.
The third course was a pair of brochettes supporting cherry tomatoes, prawns, pieces of fish and mussels served with olive oil suffused with the flavour of the ñora. Very good
The fourth course, and the star part of the meal, was monk fish served in a thick sauce accompanied by clams and new potatoes. Monk fish is a great fish to eat. It is very ugly when you see it on the fish counter. Its head constitutes sixty percent of its body. About 30 years ago fishermen tossed them back in the sea then it was discovered the flesh was similar in texture to lobster and prawns. As a result it was packaged up and sold in catering packs and much of the scampi sold twenty years ago was actually monk fish. Nowadays chefs have realised how good monk fish is and it is now as expensive as Dover sole and turbot. Monk fish is very good for people who are nervous about fish bones - it has no bones at all.
The monk fish at the Rincón de Pedro was wonderful. The sauce was like a very deeply flavoured Spanish fish soup and the texture of the fish was superb.
The fifth course was postre (pudding). A choice of a chocolate confection or a coconut flan with fruit.
The coffee was excellent. We drank white wine through out the meal. It was Blanco Adelum Esencia del Mediterráneo and had a very good flavour that complimented the food beautifully.
We are looking forward to Saturday when we are going to Jaimes.
"My wife and I have eaten there for the past two years. and propose to visti two of the restaurants this year. In 2008 we went to La Saranda where the food was exceptional. We also went to Manolo's which was not so good. In 2009 we went to La Saranda again and the food was similarly very good and we also went to Jaime's which was exquisite. The message i think is to choose a normally expensive restaurant which is used to producing high quality food and not to choose a more day to day restaurant which tries to raise its game and may not succeed. After all the meals are all the same price.
This year we plan to go Jaime's again and also to the Rincon de Pedro."
If anyone else would like to become one of our famous helpers, (there's no financial
incentives, but you do get a nice, warm feeling from helping others!), just
Spanish breakfast's are generally light. Most Spanish
breakfasts consists of coffee and a croissant or roll. Tortillas or omelettes
are also eaten for breakfast. The lunch (la comida) and the dinner (la cena)
menus are fairly elaborate. The Spanish Tapas or snacks are popular. A Tasca or
Tapas bar is a place where most Spaniards relax at the end of the day. The
traditions of Tapas or snacks that accompany a wine or alcoholic drink dates
back to a Spanish king. Spanish Tapas menus can encompass simple dishes made of
cheese and eggs or more elaborate canapés, dips and savory pastries.
List of Spanish tapas :
4 cups of rice
1 cup olive oil
Some people add thin slices of red pepper together with the onion.
Heat the olive oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly, medium flame. Do not fry!! Turn occasionally until potatoes are tender, but not brown. They must be loose, not "in a cake".
Beat the eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that the eggs cover them completely. Leave for 15 minutes, then heat 2 tbsps of the olive oil in a large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (very important!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.
If you know of any other typical Spanish food, or you
have any Spanish recipes, just email details to
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