Tortillas española are a traditional comfort food in Spain.
Food plays a critical role in Spain's daily culture. The custom of preparing a funeral banquet was once popular, particularly in the Basque area, but has since been largely ignored. In fact, the church has objected to the practice taking place. The meal, when it was done, was either pescatarian or vegetarian. Those who still serve a funeral meal will want to keep red meat out of the recipes. Today, the guidelines are much looser, and a variety of food is given as a token of sympathy for the family in the days of mourning after the service.
Funeral Banquet Food
Eels ("angulas" in Spanish) were commonly favored in classic funeral banquets. Once the food of commoners and mariners, young eel is now prized in haute cuisine. When preparing eel, make sure it is either a baby or young eel native to Europe. Seasoning typically focuses on spice, olive oil and garlic. Another popular dish focuses on salt cod which may be used in a casserole, served dried and salted ("bacalao"), made into fritters and a number of other dishes.
Lighter Fare
The traditional Spanish diet typically features one soup a day, often broth-based stew. For a person or family who has suffered a loss, soup is appreciated for its long shelf-life and ease of preparation. Spanish soup recipes are many and rely on legumes, seafood, meat or almonds according to region. Andalucia is known for Gazpacho, the cold, tomato and vegetable creation, that is simple to prepare and a lovely option in summer months. Sopa de Almendras, an almond-based soup, is common in Madrid and the center of Spain. Caldo Gallego, a Galician specialty, commonly includes ham, chorizo, kidney beans and potatoes among other ingredients. This last is rich and warming, a good choice for cooler months.
Spanish Comfort Foods
Since the desire is to bring solace to the family of the deceased, many people in Spain elect to make gifts of comfort foods. The two most renowned comfort foods in Spain feature eggs, which makes things difficult. Eggs fried in olive oil and served over rice are wonderful, but impractical. Opt instead for the potato omelet ("tortilla española"), the least complicated preparation of which calls for just potatoes, eggs and oil. More creative interpretations incorporate vegetables. Sorropotún, a fish stew from Cantabria (called Marmitako in the Basque region), also conveys good wishes and encouragement. To make this delicacy, bonito (a fish in the mackerel family) is combined with onions, potatoes and oil. While it's important not to over-complicate the recipe, some chefs like to add tomatoes and pimientos or substitute tuna or salmon for bonito.
Tags: comfort foods