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Food Markets: A Real Taste of Spain

Savor this guide to some of Spain’s most traditional and beloved markets. They are the heart and soul of this nation’s gastronomy, as well as the best places to get an authentic taste of each region’s most delectable and sought-after culinary products.

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Recipe of the week
Time

1 hour

  • 1 kg waxy potatoes
    2 large red peppers
    2 large green peppers
    3 red onions, cut into thin wedges
    6 garlic cloves, thinly sliced
    6 bay leaves
    leaves from 4 large thyme sprigs
    6 tbs Spanish extra virgin olive oil
    sea salt and freshly ground black pepper
  • 2.375 lb waxy potatoes
    2 large red peppers
    2 large green peppers
    3 red onions, cut into thin wedges
    6 garlic cloves, thinly sliced
    6 bay leaves
    leaves from 4 large thyme sprigs
    6 tbs Spanish extra virgin olive oil
    sea salt and freshly ground black pepper
  • 2.375 lb waxy potatoes
    2 large red peppers
    2 large green peppers
    3 red onions, cut into thin wedges
    6 garlic cloves, thinly sliced
    6 bay leaves
    leaves from 4 large thyme sprigs
    6 tbs Spanish extra virgin olive oil
    sea salt and freshly ground black pepper
Product of the week

Pimentón de la Vera PDO

The product obtained from crushing completely red fruits from varieties in the Ocales, Jaranda, Jariza and Jeromín group and the Bola variety, which belong to the Capsicum annum and Caspsicum longum species. The fruits must be grown within the production area and picked when ripe, healthy and clean, having the variety’s characteristic color and being free of pests and disease. They are then dried over holm oak and/or oak wood fires in the traditional La Vera fashion.


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