Peruvian lunch at Tampu restaurant

What a wonderful gastronomy culture they have in Peru! Tampu restaurant in Madrid is an amazing place if you want to taste peruvian flavors in their best plates. We started with a very typical appetizer, the pisco. Pisco is a colorless or yellowish-to-amber colored brandy, and its taste wonderful. Then, they bring us  fried yuca with huancaína cream and plantain (addictive!) and one of the most famous peruvian plate, croaker ceviche with choclo, cancha and camote. We continued with Sudado de almejas, clams with yellow ají, coriander and vegetables, and we finished with another two classic plates, Ají de gallina and Lomo saltado. It was a wonderful lunch, don’t miss the pictures!

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Paella

Yeah! All of you may have heard of paella, right? Paella is one of the most typical plates form Spain, mostly Valencia. But the truth is that all the country knows how to prepare a nice paella. There are many ways of preparing a paella, and each one will tell you that their way is the best.

This paella was perfectly made by Diegos father in Sigüenza, a beautiful village with its castle and cathedral. He likes to match as many ingredients as he can, and, to be honest, the result is just amazing. But, what is exactly paella?

Well, people often think that paella is the plate, but the truly meaning of the word makes reference to the recipient where the rice and all the ingredients are cooked. So, paella is that big round recipient you can see in the picture. And which are the ingredients? That’s a hard question to answer!

Some people say that a paella can’t be mixed with anything you want, and they distinguish between 3 types; vegetable paella, seafood paella and meat paella. For us, this is an awful idea; the best paella is the one with vegetables, seafood an meat, all together!

Diegos father uses a lot of ingredients for the paella; it has lots of vegetables such as peppers, onion, tomato, carrot, and also rabbit or lamb, all together with little shrimps, mussels, squid and prawns. As you can see in the picture, mussels and prawns are used to decorate, as well as to eat, of course!

And how can we cook all this? Well, there are two important things; soup anda patience. You have to make a great soup with fish heads and shellfish, and use it to cook the rice. The rice may be at its perfect cooking point, so you may need patience and be constantly looking the fire. But don’t worry; it will worth waiting for!

Spaghetti with wild asparagus and red shrimps

As you will have noticed, we are great lovers of vegetables, and at this time of year we use lots of wild asparagus in our plates. This plate is ridiculously easy to prepare and very tasty. While cooking pasta, you can make a sauté with the asparagus and the red shrimps (the best are from Huelva). when you finish both, put them together with olive oil, et voilá!

Ingredients:

  • Pasta (or noodles)
  • Wild asparagus
  • Red shrimps
  • Olive oil
  • Salt
  • pepper (optional)

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Wild asparagus spaghetti with poached eggs, manchego, garlic and almonds

Today we where on the mood for having an original and easy making dinner, almost like every evening. We wanted to try vegetable spaghetti, and so we took some wild asparagus and make fine strips with them. Just that! Then, we toasted a little bit some almonds, added very fine pieces of manchego cheese (best cheese in the world), and just a little bit of chopped garlic. Meanwhile, we poached some eggs (easy and healthy way of eating eggs if you try this technique). To finish, we season everything with olive oil, vinegar cream, parsley, salt and pepper.

  • Wild asparagus
  • Eggs
  • Manchego cheese (best choice)
  • Garlic
  • Almonds
  • Parsley
  • Olive oil
  • Vinegar cram
  • Salt & pepper

Quail eggs with stuffed mushrooms

This plate may seem difficult to make, but its more easy than you think. First of all, you have to clean and prepare the top of each mushroom, and cook them all; at the same time, you can prepare whatever you are thinking about to fill them. We chopped the rest of the mushrooms and cooked them with onion and parsley. Then, the only thing you have to do is fill the mushrooms, and add the tiny fried quail eggs. Be careful when you open these eggs; they are extremely delicate, so you wont need to break them hard.

INGREDIENTS

  • Quail eggs
  • Mushrooms
  • Onion
  • Parsyl
  • Salt
  • Olive oil
  • Bread (to help you eating the eggs)

Couscous with artichokes, mushrooms and raisins

This is an incredibly easy dish to prepare. We discovered some really beautiful artichokes from Tudela, Navarra, at the market, and the idea come to us; could artichokes fit with couscous? The answer was ohh yeah!!

We just cleaned the artichokes and boiled them. Then, we made the couscous (the most easy and fast thing to cook in the world, better than pasta!) and we decided to add some mushrooms we’ve cooked before and raisins. If you already have tasted couscous, you may now that you can add anything with it. It’s magic!

INGREDIENTS:

  • Couscous
  • Artichokes
  • Mushrooms
  • Raisins
  • Salt
  • Butter
  • Oil
  • Rosemary (opcional)