La Parra: Anglo-Andalusian Cuisine in Madrid

Mediterranean cuisine with English roots and a Moroccan touch, La Parra is one of the prettiest restaurants in Madrid. With intricate tile work on the walls and flattering low lighting, it is the ideal place for a romantic dinner. The menu is classic Mediterranean including many classic Spanish dishes that change with each season, keeping their most popular selection such as Steak Tartare, Pollito Marrakech, Pulpo Asado, Salmorejo and Apple Crumble among others. The first La Parra opened in Malaga in the 1950s, after the owners moved to London where it became a fundamental premises of the London jet set of the time, such as the Rolling Stones, the Who and Princess Anne. Since 1983, they have been operating in Madrid where the second generation of the family gives continuity to its cuisine and its unique history. 

Greeted by the owner of the restaurant, we were seated at a lovely corner table offering great views of the beautiful room. Surrounded with pillows, we perused the menu and started with a glass of Spanish Cava to launch our first dinner in Madrid. Warm and welcoming, with friendly attentive staff and a wonderful menu, we selected a plate of Iberico Jamon as an appetizer and a Spanish Alberino to enjoy with our meal. As entrées, we selected the Cochinillo Asado, roasted suckling pig and grilled fresh Corvino, and finished with a glass of Spanish sherry to complete our first delicious evening in Madrid. 

The Moroccan-style sitting area of the bar

The warm and welcoming interior of La Parra  in the neighborhood of Chamberí of Madrid

Beautiful tile work on the walls of La Parra

La Parra menu

Black Spanish olives

Asparagus Velouté Amuse-Bouche

Madrid's iconic blue glass Solan water

Appetizer of Jamón Ibérico de Bellota

Our server opening a lovely Spanish Alberino

Light, crisp and absolutely delicious, the Alberino was perfect wine for our first evening in Madrid

Cochinillo Asado, Spanish roasted suckling pig

Grilled Corvino with Romesco Sauce

A glass of sherry to finish our dinner

Chocolate covered almonds

www.laparrarestaurante.com

The Westin Palace: Madrid's Belle Époque Jewel

A gorgeous Belle Époque landmark, Madrid's Westin Palace brings glamour and sumptuous living to the heart of the Spanish capital. Overlooking the Plaza de Neptune on the Carrera de San Jerónimo, this stately 5-star hotel is at the centre of the city’s fabled ‘Golden Triangle of Art’ - home to some of the world’s finest galleries - just steps from the Prado, Reina Sofía and Thyssen-Bornemisza museums. Built by order of King Alfonso XIII in 1912 and recently restored to its original splendour, it is one of the largest and most ornate Victorian-style hotels in the city, lavishly decorated and furnished with stunning marbles, precious fabrics and antique furnishings. Built on the former site of the palace of the Duke and Duchess of Medinaceli, the regal building has been a centre of Spanish society for almost 100 years with a string of famous guests having stayed there from Salvador Dali, Pablo Picasso, Ernest Hemingway, Orson Welles, Rita Hayworth, Cary Grant and Richard Attenborough. The entrance hall, decorated with murals of Italian Renaissance gardens, leads through to Rotunda Hall crowned with a magnificent Art Nouveau stained glass dome, flooding the elegant elegant dining room with natural light by day and soft candlelight by night. On weekends the Sunday Opera Brunch is considered one of the best in town and is serenaded by a private opera performance. The hotel's elegant 1912 Museo Bar – former haunt of Hemingway and Dali – is one of the most decadent places to while away an afternoon, with polished-wood walls and deep, sea-green leather chairs. Dripping with glamour, the Palace has been the place to be seen since it opened a century ago, and with high hopes would to be the perfect home away from home for our week while exploring Madrid.

Rotunda Hall crowned with a magnificent Art Nouveau stained glass dome

Closeup of the Art Nouveau stained glass dome

Fresh flowers and comfortable upholstered seating in the Rotunda

Tea in the Rotunda

The hotel's elegant 1912 Museo Bar – former haunt of Hemingway and Dali

Beautiful plush velvet sofas and tapestries line the marble tiled rotunda

Enjoying a martini in the rotunda before dinner on our first night in Madrid

Green Tea Sushi Bar

Sushi at Green Tea Sushi Bar

Westin Palace Executive Chef Jose Luque

Chocobarrica ice cream with red fruits and red wine coulis

Salt cod fillet Biscay style, with grilled leek and Guenica pepper ice cream 

served on a bed of potatoes

White prawns from Huelva with an icy sea water, chamomile and lemon dressing

www.westinpalacemadrid.com

A Culinary & Cultural Journey to Spain

A Culinary & Cultural Journey to Spain

April 6 - May 11, 2018

Scrumpdillyicious will be touring Spain from April 6 to May 11, 2018, exploring the cultural and culinary pulse of this passionate and sophisticated corner of Europe. Poignantly windswept Roman ruins, cathedrals of rare power and incomparable jewels of Islamic architecture speak of a country where the great civilizations of history have risen, fallen and left behind their indelible mark. From Flamenco to fiestas, Spain’s diverse landscapes stir the soul. Join me online each day as we journey from Madrid to Andalucía and sunny Seville, Cordoba and Grenada, then up to Barcelona, as we explore the diverse culinary traditions and regional cuisines of this glorious country. 

Linguine with Clams in White Wine Sauce

Sometimes the simplest things in life are the best. Full of fresh simple flavours of the sea, nothing beats a seductive bowl of Linguine alle Vongole Bianco. The classic combination of clams and pasta is traditionally a Neapolitan dish but is also popular in the surrounding region of Campania, Rome, and throughout Italy, where this fragrant dish can be prepared two ways: rosso, with tomatoes and basil, or bianco, without. In this recipe, fresh Manila clams are steamed in a broth of olive oil, butter, onions, garlic and white wine until they just open and release their briny liquid into the sauce. The linguine is cooked until just al dente — in salty water, of course — then tossed with the clams, broth, and a handful of fresh herbs until it absorbs the sauce. Add a pad of butter or splash of olive oil and flurry of chopped parsley at the very end to make your pasta verdant and shiny, and serve with a cold glass of white wine for a traditional Neapolitan dish that is simple, delicious, and just about perfect.

Linguine with Clams in White Wine Sauce

Serves 4

3 tbsp olive oil

1 medium red onion, finely chopped

4 garlic cloves, thinly chopped

1/4 tsp red-pepper flakes

1 cup dry white wine

2 lb small Manila or littleneck clams, soaked and scrubbed

Salt and pepper, to taste

12 oz linguine

1/4 cup fresh parsley, coarsely chopped

Bring a large pot of water to a boil. Add 2 tablespoons of salt and drop the linguine into the boiling water.

While the pasta is cooking, heat the olive oil in a large sauté pan. Add the chopped onions and garlic and cook over medium heat until the onions become translucent and the garlic is golden, about 6-8 minutes. Then add the white wine and bring to a boil, stirring occasionally until it's reduced slightly, about 3 minutes. Add the clams and half of the chopped parsley, cover and simmer, shaking the pan occasionally, until all the shells have opened, about 3-5 minutes.

Drain the linguine when it's one minute short of the cooking time on the package instructions and add to the sauté pan with the clams. Toss the pasta in the pan to allow it to absorb the broth. Remove from the heat and season with salt and pepper to taste. To serve, transfer the pasta and clams with sauce to warmed serving bowls and garnish with the remaining chopped parsley.

Grilled Fresh Sardines with Lemon & Herbs

Grilled Sardines on the BBQ are one of the delectable signs of summer, and one of my warm weather favourites. Among the most sustainable seafood choices, sardines are rich in omega-3 fatty acids and have very low levels of mercury relative to larger fish, which makes them both a healthy and delicious food choice. Also, just three ounces contains more calcium than a glass of milk. I usually buy fresh sardines from my local fishmonger at Toronto's St Lawrence Market and get them to gut and clean the little guys so I don't have to! The crispy, smoky skin and moist, tender flesh that results from the BBQ grilling method in this fabulous recipe, makes an irresistible culinary combination.

Garnished with grilled lemon and some fresh herbs, I finished the grilled sardines with some fennel fronds that I had on hand, which added a lovely subtle anise flavour to the dish. Fast and delicious, this easy protein-rich recipe for Grilled Fresh Sardines with Lemon & Herbs is a terrific dish for the sultry days of summer, and makes a fabulous first course or light summer supper with a simple Mediterraean-inspired salad. 

Sardines stuffed with fresh thyme and marinated in olive oil, salt, pepper and hot chili flakes

and topped with some fresh sprigs of rosemary

The sardines and lemons doing they're lovely thing on the BBQ

Grilled Fresh Sardines with Lemon & Herbs

Serves 2

4 fresh Sardines, about 6-8" each, cleaned by your fishmonger

1 tbsp coarse sea salt

1 tbsp coarse ground black pepper

1/4 tsp dried chili peppers

4 sprigs of thyme

2 sprigs of rosemary

1/4 cup olive oil

1 lemon, sliced

Select 4 healthy bright eyed sardines from your local fish market and get the fish monger to gut and clean the fish for you. 

Before marinating the sardines, rinse out the cavities and drain well on some paper towel. Dry well with paper towels and lay them on a platter. Tuck one long sprig of thyme inside each of the sardines, then pour 1/4 cup of olive oil over the fish, making sure the fish are well covered top and bottom — I like to use my hands to do this. Season with coarse sea salt, fresh ground black pepper, a sprinkling of dried red chilis and top with two sprigs of fresh rosemary. Place some sliced lemon around the fish, coating with some oil from the platter. Cover the platter with cling film, refrigerate and allow to marinate for at least 30 minutes and up to 24-hours, turning and re-seasoning the fish once or twice. 

To cook the sardines, place the fish and lemon slices on a pre-heated BBQ and lightly brush the grill with some oil so the fish don't stick. Break the rosemary over the fish once they go on the BBQ. Grill the sardines 2 to 3 minutes per side, turning them only once to ensure the skin becomes golden brown and crispy. Serve with the grilled lemon and garnish with some fresh herbs. I had fennel fronds on hand which added a subtle anise flavour to the sardines.

Mediterranean Roast Chicken Thighs with Rosemary

Bursting with fresh fragrant Mediterranean flavours, any cut of chicken can be elevated from sensational to sublime with this easy and delicious Greek-style marinade using olive oil, garlic, dried Greek oregano, Dijon mustard, salt, pepper, plus the zest and juice of one large lemon. Gently massaged into bone-in chicken breasts or thighs and roasted in the oven with baby new potatoes, a handful of Kalmata olives and sliced lemon at 425°F for 50-60 minutes, the scent of the chicken as it slowly roasts produces a wonderfully tender and fabulously flavourful Aegean-inspired dinner that is perfect served with a simple Greek Salad studded with barrel-aged Greek feta and dressed in the tangy Lemon-Garlic Marinade that doubles as a tangy salad vinaigrette.

Mediterranean Roast Chicken Thighs with Greek-Style Marinade

Serves 4

2 lb chicken bone-in thighs, with skin optional

16 new potatoes

1/4 cups kalamata olives, pitted

4 sprigs of fresh rosemary, divided - 2 chopped and 2 for garnish

Kosher salt and fresh cracked black pepper

1 lemon, sliced

Lemon-Garlic Marinade: Makes 1 cup

2 garlic cloves, coarsely chopped

1/2 tsp salt

3 tsp Dijon mustard

4 tbsp fresh squeezed lemon juice

1 cup olive oil

1/4 tsp white sugar

1 tbsp dried Greek Oregano

Preheat the oven to 425°F. Using a small food processor, add the garlic and pulse until finely chopped. Add all of the remaining ingredients of the marinade and process until fully blended. Trim of any excess fat from the chicken thighs and set in a large bowl with 1/4 cup of the marinade, tossing to coat well. Set on a foil lined baking tray and season with salt, pepper, a sprinkle more dried oregano and some chopped rosemary. Toss the new potatoes in a tablespoon of olive oil and arrange around the chicken, followed by the olives and half of a sliced lemon. Season to taste with additional salt and pepper if desired. Bake for 50-60 minutes until the chicken is crispy, golden brown and cooked through. To serve, arrange the chicken, potatoes, olives and lemon on a serving platter and spoon a tablespoon of the juices overtop. Garnish with the remaining lemon slices and sprigs of rosemary.

Thai Shrimp in Spicy Coconut Milk & Bamboo Shoots

King prawns in a rich red curry sauce with coconut milk, Chu Chi Goong is one of the most well loved curries in northern Thailand. Although large tiger prawns are typically used, a combination of jumbo shrimp and scallops are also excellent. Inspired by a recipe from The Young Thailand Cookbook by Wandee Young and Byron Ayanoglu, I also added sliced bamboo shoots, water chestnuts and bright green peas for added colour and texture. Garnished with finely sliced Kaffir lime leaves, sweet red pepper, fresh basil and served with fragrant Jasmin rice, this luscious curry is full flavoured with just enough heat to make it interesting.  



Thai Shrimp in Spicy Coconut Milk
Serves 2-4
Adapted from The Young Thailand Cookbook

3 lime leaves
4 cups unsweetened coconut milk
2 tbsp red curry paste
1 tbsp sugar
1 tsp fish sauce
15 large shrimp, shelled and deveined
1/2 cup bamboo shoot strips, thinly sliced
1/2 cup water chestnuts, thinly sliced
1/4 cup green peas, frozen
2 1/2 cups steamed Jasmin rice

Garnish:
15 whole fresh basil leaves
1/2 red pepper, thinly sliced


Slice the lime leaves as thinly as possible — thread-like is best — and reserve. Heat 2 cups of the coconut milk in a large saucepan on high heat until it comes to a boil. Turn the heat down to medium, add the red curry paste and stir to dissolve, cooking for 1-2 minutes until the oil of the coconut milk rises to the surface. Add the sugar, bamboo shoots, water chestnuts and half of the reserved lime leaf. Stir-fry for 30 seconds, then add the fish sauce and final 2 cups of coconut milk. Turn the heat up to maximum and stir-cook for 1 minute. Add the shrimp and green peas, and stir into the sauce. Cook for 2-3 minutes, stirring occasionally, until the shrimp have just turned opaque and the oil of the coconut milk has once again risen to the surface. Remove from the heat, and transfer to a warm serving dish and garnish with the remaining lime leaves, basil and strips of red pepper. Serve immediately with steamed Jasmin rice.