Gost post – Španjolska, La Coruña, Galicija: Upoznajte Lanu Morvai i njen recept za Španjolsku salatu s morskim plodovima (Salpicón) / Guest post – Spain, La Coruña, Galicia: Meet Lana Morvai & Spanish seafood salad (Salpicón)

Please, scroll down for recipe in English

Salpicón de Marisco with octopus, photo credit @ Lana Morvai

Nakon Ire Rodrigues @ Cooking Tackle i njenog divnog recepta tradicionalnog za kuhinju Indonezije, ovog puta s gost postovima idemo u prelijepu Španjolsku, u pokrajinu Galiciju.

Galicija je smještena na sjeverozapadu Pirenjeskog poluotoka, na obali Atlantskog oceana, gdje stanovnici ponajviše uživaju u plodovima mora, tipično za mediteransku zemlju koja ima bogatu gastronomsku ponudu i neuobičajeno veliku potrošnju maslinovog ulja.

Dopustite da vam predstavim prelijepu Lanu Morvai, moju dugogodišnju prijateljicu koja već godinama živi i radi u toj predivnoj zemlji, upoznaje i živi španjolsku kulturu, tradiciju i običaje. Lana je strastvena kuharica iako sama za sebe kaže da i nije najbolja, no njeni recepti, maštovitost, ideje, stilizacija jela i ljubav prema kuhanju pričaju drugačiju priču! :)

Kada se rodila ideja s gost postovima, nisam mogla zamisliti bolju osobu od nje koja bi nam predstavila jelo tipično za njenu zemlju! Španjolska je dugo moja zemlja snova, zemlja koju planiram posjetiti jednog dana, a sama činjenica da španjolski govorim bolje nego engleski, govori dovoljno o mojoj ljubavi prema toj zemlji. Stoga, kada je Lana pristala napraviti gost post, a da nije ni znala o čemu se radi, učinila me neizmjerno sretnom! To se zove imati „duh“ :)

Lana za Španjolsku kaže da je zemlja raznolike gastronomske ponude i običaja koji se mijenjaju od pokrajine do pokrajine da joj se ponekad čini da se nalazi u više zemalja odjednom :) 

U Galiciji se najviše jedu morski plodovi, no mesna jela ni malo ne zaostaju. Jede se obilno, za doručak najčešće neko pecivo ili churros, kava s mlijekom i slično. Španjolci vole ručati jako rano, već oko 13 sati, jer iza ručka slijedi poznata španjolska siesta (popodnevna drijemka, kako je Lana naziva) zbog koje španjolci vole odužiti ručak i uživati u zajedničkom vremenu. Oko 18 sati  slijede maleni zalogajčići za „nešto prigristi“, a budući da mrak pada dosta kasnije, večera slijedi tek oko 22 sata.

Tko još nije čuo za tapase? Ako ste mislili da su tapasi vrsta malenih zalogajčića, onda ste se prevarili. Tapas je način jela, malene porcije koje se služe uz pivo, neko drugo piće ili što drugo i bilo kada, a bilo što može biti tapas. U bilo kojem restoranu ili kafiću uvijek vam je pri ruci karta tapasa, a u većini slučajeva su besplatni.

Lana nam je ovog puta pripremila jelo tipično za pokrajinu Galiciju, salatu od morskih plodova (Salpicón). Ime ove salate dolazi od riječi sal (sol) i picar (sjeckati). Riječ je o najtipičnijoj španjolskoj salati koja se jede kao predjelo u vrućim ljetnim mjesecima, koju možete naći na meniju svakog restorana, a možete ju služiti i kao tapas. Možete je pripremiti sa svim morskim plodovima, pa tako u ovom receptu možete po slikama vidjeti da je ova salata vrlo često na Laninom meniju – sa hobotnicoom ili s bijelom ribom. Inače, u Galiciji koja je poznata po svojim morskim plodovima i ribi, ova salata služi se s mesom raka. Jedino pravilo kod ove salate je da su svi sastojci sitno nasjeckani i posluženi dobro ohlađeno.

Budući da sam odrasla na sličnim stvarima, svi vi koji volite mediteransku hranu, znam da ćete uživati u ovome :)

Lana, hvala ti što si bila dio ovoga, što si nam dočarala španjoslku kulturu i običaje :)

Lana možda i nema svoj blog, no to ne umanjuje njenu ljubav, talent i strast prema kuhanju.

Posjetite Laninu stranicu na Coolinarici i upoznajte jela tradicionalna za njenu zemlju: Empanda Gallega (Galicijska pita), Larpeira (tradicionalna Galicijska slastica), Dagnje Tigres Rabiosos, Dagnje a la vinagreta, Katalonski Susos, Gazpacho Andaluz, Crema Catalana, Tocinillos del Cielo (starinski slatkiš), Turrón de Coco (nezaobilaznu španjolsku božićnu slasticu), Polvorones (tradicionalni božićni kolačići), Orehas (španjolske kroštule uobičajeno poslužene u dane karnevala), Tarta de Santiago.

Španjolska salata s morskim plodovima (Salpicón de Marisco)

(za 2 osobe)

      Potrebni sastojci:

·       350 g bijele ribe ili hobotnice

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·       10 cijelih dagnji

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·       6 štapića rakova

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·       1 cijelo jaje

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·       1 manja crvena paprika

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·       1 manja zelena paprika

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·       1/2 glavice crnog luka

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·       maslinovo ulje

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·       ocat

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·       sol, papar, peršin

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      Priprema:

·       Skuhati bijelu ribu u blago posoljenoj vodi pa ju očistiti od drača i usitniti na manje komadiće. Ukoliko upotrebljavate hobotnicu, najbolje je da je hobotnica zamrznuta najmanje tri dana prije pripreme. Hobotnicu skuhajte u neposoljenoj vodi. Kuhanu hobotnicu narežite na manje komadiće. Ostavite sa strane.

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·       Dagnje stavite u veći lonac s ½ -1 dl vode pa ih poklopite. Kuhajte na srednje jakoj vatri dok se ne otvore. Neotvorene dagnje bacite, a otvorene očistite od ljuštura pa sačuvajte meso dagnji. Ostavite sa strane.

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·       Štapiće rakova također skuhajte, pa narežite na sitnije kolutiće. Ostavite sa strane.

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·       Jaje također skuhajte. Nasjeckajte na sitne kockice.

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·       Papriku i luk nasjeckajte na sitne kockice.

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·       Pomiješajte bijelu ribu ili hobotnicu s štapićima rakova, hobotnicom, dagnjama, paprikom, jajem i lukom. Začinite s uljem, octom, soli, paprom i peršinom. Sve dobro promiješajte.

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·       Ostavite u hladnjaku najmanje 2 sata. Poslužite dobro ohlađeno.

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Salpicón de Marisco with white fish and crab sticks, photo credit @ Lana Morvai

English version

In December 2011 I started a lovely team project called guest posts, which will be hosting food blogers from Croatia and from all over the world. Each of them will represent  a dish native to their country, something they are personally enjoy.  My idea is to show you there are so many wonderful traditions all over the world. I hope they will bring parts of the world to your plates :)

I'm very enthusiastic and excited about this! I'm still amazed with food blogosphere around the world and friendships I've made with an amazing people.

Thank you so much for being a part of this!

After my last guest, my friend Ira Rodrigues @ Cooking Tackle, this time we are going  to beautiful Spain, to the province of Galicia.

Galicia is located along Spain's north-west Atlantic coast, where most residents are enjoying the seafood, which is typical for this Mediterranean country.

I'm honored to welcome lovely and young Lana Morvai, my long time friend who has been living  in this beautiful country.  For a few years now, she has had a chance to learn about the Spanish culture, traditions and customs. I could not imagine a better person to present us a typical Spanish dish. Therefore, when Lana agreed to do a guest post, she made me extremely happy!

She prepared to us a typical Spanish Seafood Salad – Salpicón (sal - salt and picar - chop).

The Spanish love all kinds of fish and seafood. No matter what region, Spanish eat it several times a week, if not daily. Salpicón, which we call "Spanish Seafood Salad" is a simple and light dish that you can serve with octopus, white fish or with an assortment of shellfish, as Lana does often. In Galicia, a region famous for its fresh seafood and fish, both of excellent quality, this salad is made with crab and can be found at many restaurants and bars. It makes a great good cold entre for a quick summer dinner or tapa.

The only important rule you should never forget is to mix it a few hours ahead, and leave it in the fridge, well covered, so that flavours have time to mingle. It´s meant to be super-fresh and crunchy.

I hope you will enjoy in this Mediterranean recipe as Lana and I did :)

Lana, thank you for being a part of this :)

Lana does not have a food blog, but this does not diminish her ​​love, talent and passion for cooking. Visit Lana's page on Coolinarika (famous Croatian food site) and discover the traditional foods of her country. Each recipe is in Croatian, but if you are interested, you can use google translator :)

Spanish seafood salad (Salpicón de Marisco)

(serves 2)

      You need:

·       350 g white fish or octopus, boiled

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·       10 whole mussels, cooked and cleaned

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·       6 crab sticks, cooked

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·       1 whole egg, hard boiled

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·       1 small red bell pepper, chopped

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·       1 small green bell pepper, chopped

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·       1/2 onion, chopped

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·       olive oil

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·       vinegar

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·       sea salt, black pepper, parsley

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      Steps:

·       If you cannot purchase octopus that is already boiled, purchase the fresh octopus and boil between 30-60 minutes in the unsalted water, until tender. The cooking time depends on the size of the octopus. Once the octopus is cooked, cut it into small pieces. If using white fish, cook it in the cold water for about 5-10 minutes, then remove from the heat and clean. Allow to cool.

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·       In a small size sauce pan, bring small amount of water (approximately 100 ml) to a boil over high heat. Once the water is boiling, add raw unopened mussels. Cover and boil 3-5 minutes. Remove the meat from the shells and set aside (disgard any that have not opened).

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·       Cut crab sticks into small pieces. Set aside.

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·       Chop the hard boiled egg, set aside.

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·       Combine octopus or white fish, mussels, crab, egg, onion and peper. Add vinegar and olive oil to taste, add salt, pepper and parsley. Toss well.

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·       Refregerate at least 2 hours before serving. Serve chilled.

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P.S. For the measurements, check out the Kitchen chart!

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