The first thing that greets you at La Boqueria are the Jamon shops selling slices or huge chunks of heaven. Jamon Iberico, made from the black footed pigs that eat wild stuff that gives them all that beautiful flavour. If you ever have the opportunity to get close to different types of Jamon, give em a sniff. Continue reading
Sun, sand and sea hold not much motivation for me, but if great food is on the cards, my ears perk up and tongue salivates awaiting promised pleasures. Having eaten at Restaurante Monastrell and having had an enlightening food experience there, I made a promise to Chef Maria Jose that I would return to eat at her tapas bar next door. Return I did, twice.
Monastrell, the name of the Spanish grape variety grown in this region as well as the name for what was the best meal I had during my time in Spain. Ok, Restaurante Monastrell and La Taberna del Gourmet next to it were responsible for 2 of my best meals, but they are both owned by Chef Maria Jose, who is renown for her usage of saffron. It is here that she sat with us and gave us a little lesson on saffron and its magical qualities that have changed how I use and approach saffron.