This dish is tough. It’s basically deep fried garlic, with deep fried sausage, with deep fried flour dough, cooked into an omelette. Helios says it’s a hit at 7am when going back home with friends after a night’s party… this thing for sure can soak the excess of beverage intake!
Each culture has it’s own thingy wrapped in dough: jiaozi in China, momos in Nepal, pierogi in East Europe, ravioli in Italy… Spain has got empanadillas. This is classical savory yet easy to prepare finger food; and Teba excels at it.
Back at home, in the Basque Country, Unai’s father is who does the cooking, and he doesn’t like fish. So when he is not around, his mother always takes the chance to prepare this simple, yet delicious typical Spanish dish.
Peel the tomatoes. It's easier if you dip them half a minute in boiling water before.
Put the peeled tomatoes and the rest of the ingredients into a blender and blend at max speed for less than a minute. The texture has to be smooth, thick enough as to qualify as a cold soup and not as a juice. Taste and correct vinegar and salt.
Enjoy extra-cold, garnished with hardboiled egg and ham shavings!
The first thing that comes to mind when foreigners think about Spanish food is the almighty paella, but, while arguably a perfect dish, my favorites are variations like the fideuà or arròs negre, which pass under the radar and so keep the quality of well-kept secrets. This recipe is taken from a book from the most famous Catalan cook, Ferran Adrià.