With the Roca brothers achieving the World’s Best Restaurant 2013 accolade for El Celler de Can Roca in Girona, two more Spanish restaurants in the top ten, and many other top quality Spanish restaurants opening around the world; it is clear to see that the demand for Spanish food is on the rise, with some predicting it to overtake Italian and French cuisine in popularity very soon. As an Italian chef myself, this is perhaps a difficult thing for me to come to terms with, but even I cannot deny the storming trend for traditional tapas, innovative Spanish dishes with beautiful presentation and new cooking methods. Could it be because culinary Spanish and Catalan cuisine have advanced to a level much higher than French & Italian through experimentation, innovation and fusion? (I should think not!!)
I have been working on a special project to extend one of our continental ranges, focusing on specialty Spanish cured meats. Bringing authenticity and top quality produce onto Spanish tapas boards of UK restaurants, cafes and catering units, is not an easy feat, but I am passionate that our new range extension can do just that for your Spanish Charcuterie offerings.
Although I can’t say too much at this moment, keep an eye out for further announcements from us in the future. If you are riding the Spanish wave you won’t be disappointed!
For an authentic taste of Spain, try this little gem of a tapas dish for premium taste.
Chorizo a la Plancha con Limón Perejil Quinoa
(Grilled chorizo with lemon & parsley quinoa)
- 1 Pack of Charcuti® grilling chorizo (400g), sliced into coins
- 3 Lemons, zested and juiced
- 1 Large bunch of fresh parsley, roughly chopped
- 600g Pouch ready to eat Merchant Gourmet quinoa
- 100g Fresh rocket
Season the chorizo and place into a searing hot pan and cook for 4-6 minutes or until caramelised on both sides, remove the chorizo from the pan with a slotted spoon and retain the chorizo oil.
While the chorizo oil is still warm toss the quinoa through the pan ensuring that all of the quinoa is coated in the oil.
Add the lemon zest, juice, parsley and the chorizo, toss in the rocket and serve.
Head of Food