Category Archives: Spain

Seville | The Jews and the Old Jewish Quarter

santa cruz 030Corner of Agua & Vida (Water & Life)

The Barrio (neighbourhood) of Santa Cruz is perhaps the best known and most iconic in the historic centre of Seville, with its patchwork of small squares and picturesque narrow streets that help to keep the heat of the summer at bay. It’s also the oldest inhabited part of the city, dating back to the time of the Romans and even beyond. Although it was only for some 250 years of its more than two thousand year history, part of its romance certainly comes from the fact that this was the old Jewish quarter of the city in the late mediaeval period of the Christian Reconquista.

No one really knows when the Jews first came to Seville, or Spain (known to them as the Sepharad) generally. The first definitive written record is from the Vizigoths at the beginning of the 6th century, but they seem by then to have already been a substantial and well-settled community, numerous enough to be considered a problem by the Vizigothic kings, especially after the conversion of the Vizigothic royal family to Catholicism in 587. They had probably first settled in number in the diaspora that followed the destruction of the Temple in Jerusalem by the Emperor Titus in 70 AD, but some believe that they were here much earlier, equating Tarshish of the Old Testament with the realm of Tartessos in southwestern Spain.

santa cruz 019-001Casa number 6

The Golden Age of the Jews in Spain was under the Caliphate of Córdoba in the 10th century, a period of unusual religious tolerance, when Jews came to the cities of southern Spain from all over Europe and the Mediterranean and mingled with Arab scholars and Christians to create a unique culture. It was all too brief. After the end of the Caliphate a renewed influx of fundamentalist Moslems led to renewed persecutions. Many Jews fled to the Christian realms to the north, where, despite mistrust and sometimes hostility, they were generally welcomed as valuable allies against the Moors, and in 1248, when Ferdinand III captured Seville, it was the Jews who presented him with the keys of the city.

1-juderia wall-001Wall of the Jewish Quarter

It is this event that marks the beginning of the Jewish quarter as it’s remembered today. Although the Jews were confined to the Jewish quarter, which was separated from the rest of the city by its own wall, a short section of which can still be seen in Calle Fabiola, and had to wear a yellow badge to identify them, they enjoyed a century or more of prosperity until the civil war in the time of Peter I. Increasing hostility on the part of the Church, and the anti-Semitism of Peter’s rival Henry, culminated in Seville in the great pogrom of 1391, when a mob broke into the Juderia and murdered some 4,000 Jews. In the aftermath many more fled, and others submitted to baptism and became conversos. Two of the three main synagogues became churches, including the Santa Cruz church (now the Plaza Santa Cruz). Although (or perhaps because) many of the conversos were wealthy, and also suspected of keeping to the old religion in secret, they remained targets of hostility. Finally, in 1478, the Catholic Monarchs Ferdinand and Isabella established the Spanish Inquisition, which claimed its first casualties in 1481, before expelling all unconverted Jews from Andalucia in 1483. The Jewish quarter was no more.

0007_veo-2Plaza Santa Cruz

Much of the area underwent a decline in the following period, but with programs of urban renewal in the 18th century, in the Napoleonic period, and particularly in the preparations for the 1929 Spanish-American exhibition, it gained a new lease of life as a tourist attraction. Today it sees tens of thousands of visitors a year, who come to enjoy its colour and its history. Its little squares, such as the Plaza Elvira, Los Refinadores and the Santa Cruz are indeed among the most beautiful in the city, and the narrow streets with their tiles and balconies work their magic on even the most blasé. Plenty of places to sit outside a bar and watch the world go by too, and some of those little secret places like the Plaza Escuela de Cristo or Santa Marta which you might miss if you don’t know how to find them. The shades of Don Juan and Doña Iñes de Ulloa still walk these streets, brushing shoulders with Carmen the tobacco girl and Cervantes, and many another.

To experience it best rent one of our Santa Cruz apartments, and spend a few days living in one of Europe’s most atmospheric neighbourhoods.

Seville | 10 Typical Tapas

People often ask me questions like “What is your favourite tapa?”, to which I usually answer “what’s your favourite song?”. Obviously it’s impossible to choose just one, but I can tell you about the most typical/popular tapas (or foods in general) that people eat here. And so, in response to popular demand, this is a list of 10 very typical – and delicious – Spanish tapas. It’s not definitive. It has a regional bias towards Andalucia (no Pulpo a la Gallega, no Paella, no Fideuá), and some personal biases too (no Ensaladilla Rusa or Callos a la Madrileña). And there’s plenty of common dishes not included because this is a top ten, not a top fifty.

jamonjamón Ibérico de Bellota

Cured ham Jamón is close to being a national obsession in Spain. Hams can be seen hanging from the rafters in all the best bars, and every tapeo should begin with a plate of it served in those wafer thin slices. The best quality is Iberico, made from the Spanish black-footed pig (pata negra), but Serrano is good too.

Fresh Anchovies (boquerones) The Spanish and Portuguese are said to eat more fish and seafood than any other people on earth, except the Japanese and Icelanders. One of the most popular fish is boquerones, which are either fried in batter al limón, or marinated in vinegar. Delicious either way and nothing like the tinned variety you may be used to.

Tortilla de Patatas I was in two minds whether to include this as it’s so not exotic, but it’s so typical I felt I had to. A traditional thick potato omelette, though it can be made with other vegetables too, cooked to a firmer texture than a typical English omelette (although some people prefer a more runny centre) and cut into slices. Comfort food goodness.

tortillatortilla de patatas

Croquettes These really don’t need much explanation, except to say that they are unlike the French variety, with bechamel instead of potato, and various fillings (ham, mushroom, cheese etc), rolled in breadcrumbs and deep fried. The best are satisfyingly crunchy.

Pavia de Bacalao  Bacalao (cod), usually salted, is one of the staples of Spanish cooking. Pavia is a traditional battered cod (a bit like the fish in fish and chips), crispy and crunchy on the outside and flaky on the inside, but bacalao can be served in dozens of different forms.

Solomillo al Whisky Pork sirloin grilled and served with a whisky and garlic sauce. Can be served with other sauces, but this is the best.

Gazpacho is the best known of the Spanish cold soups that are so refreshing on a hot summer’s day, although I’m making it do duty here for cold soups in general. The majority of these are tomato based (my favourite is actually salmorejo, served with a garnish of chopped boiled egg and jamón), but you should also try ajo blanco, the white garlic and almond soup that’s the oldest known cold soup variety.

gazpachoa cold cup of gazpacho

Gambas al Ajillo Prawns in sizzling hot oil and garlic, with the odd red chili pepper thrown in for a bit of bite. Prawns are ubiquitous in the tapas bars, and come in all shapes, sizes and methods of preparation, but I think this is the most “Spanish”.

Meatballs (albondigas) Usually pork, sometimes beef, and quite often (albondigas being broader in meaning than meat balls) seafood, especially chocos (cuttlefish), served in a thick sauce, either gravy or tomato based. Like a lot of traditional dishes it was originally an economical filler- and nothing wrong with that.

Pork cheeks (Carrillada or Carrillera) Possibly my favourite tapa (though it’s a close call), pork cheeks are braissed on low heat for three hours or more until they’re super tender, and served in a sauce made from their own juices, garlic, and whatever else the bar’s secret recipe calls for. Miss this one and you’ll regret it forever.

Find out more about tapas and the art of the tapeo over here.

Veoapartment Goes to the Beach

0666_virgen-del-mar-sea-views-apartment-terrace-rota-cadiz-23

Over the last few years veoapartment has established a reputation as one of the leading holiday rental apartment providers for the major cities of Andalucia – Seville, Granada and Malaga. But now, for the first time, we are offering a superb beach front apartment for that perfect seaside holiday.

The Virgen del Mar Apartment is a fully equipped holiday home right on the beach in the resort town of Rota. With two bedrooms and two bathrooms it will accommodate four people in comfort. A large living-dining area with big picture windows that let in lots of light faces the beach, as does the L-shaped terrace, where you can enjoy a meal or a drink al fresco, or just enjoy the view across the bay to the ancient seaport of Cádiz.

0666_virgen-del-mar-sea-views-apartment-terrace-rota-cadiz-19enjoy sea views from the comfort of the spacious living room

Although Rota is primarily a seaside resort, famous for its long stretches of sandy beach, its history goes back to Phoenician times, and something of that past can still be experienced in Rota’s old town. The mediaeval Castillo de Luna (Castle of the Moon), which is now the town hall and tourist information office, is well worth a visit, as are a number of religious buildings, particularly the parish church of Nuestra Señora de la Expectación, the church of San Roque and the tower of the Convent of Merced (though the convent itself no longer exists). There’s a local museum, the Fundación Alcalde Zoilo Ruiz-Matos, and a botanical garden. Spend some time at the old Pesquero Astaroth fish market, and sample some of the local delicacies, such as Urta de la Roteña or Arranque Roteña (fish dishes made with freshly caught local fish), and the local red wine La Tintilla de Rota. For something more unusual the artificial fishing ponds of Los Corrales or the Bucarito pig and goat farm.

0666_virgen-del-mar-sea-views-apartment-terrace-rota-cadiz-20fully-equipped kitchen to prepare your market purchases

Rota also makes a great base for visiting other nearby towns and attractions. The three sherry towns of Jerez, Puerta de Santa Maria and Sanlúcar de Barrameda are all close by, and for anyone interested in wines a visit to at least one of the bodegas is an absolute must. They are fascinating places, full of the aromas of sherry and the sherry making tradition. All three towns have picturesque old centres where you can get lost in the winding streets and little squares. It’s also possible to take a catamaran ferry to Cádiz, and spend a day in this fascinating old city. My favourite places are the market, with its spectacular display of fresh fish, the old fortifications and the botanical gardens, though there’s lots more. Be sure to grab a coffee or a drink in the Cafe Royalty in Plaza Candelaria.

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On the other side of the River Guadalquivir from Sanlucar is the famous Doñana National Park, the oldest national park in Europe, and an area of great natural beauty with its sand dunes, lagoons and woods. Also nearby is the Cadiz bay nature reserve, an area of wetlands in the inner part of the Bay of Cadiz, a fascinating though rather desolate landscape of marshes and abandoned salt pans.

All in all, our Virgen del Mar apartment is a great location in any season to enjoy this very lively part of the the Costa de la Luz (coast of light).

Recipes | Traditional Spanish Cold Soups

Summer is the time when Spanish cooking is all about food that is light and refreshing, and this is when the traditional Spanish cold soups come into their own. The best known of these is gazpacho, which is one of a family of tomato based soups that includes salmorejo and porra, as well as other local variations, but although nowadays tomatoes are often perceived as the most important ingredient, this isn’t really true. The origins of the dish go back to before the discovery of America, and consequently of tomatoes and peppers, both products of the New World. This would leave us with something closer to ajoblanco (cold garlic and almond soup), the other common Spanish cold soup, but without the almonds.

gazpachogazpacho

 We can then see that we start in early medieval times with a soup of water, dry bread, olive oil, garlic and vinegar (this indicates a possible Roman origin, as vinegar was important in their cuisine, but not in the Moorish cuisine that followed it), to which were added any leftover vegetables, or less commonly, meat or fish. The basic preparation method was to soak the bread, and to mash it up with the garlic and other vegetables while adding the oil and vinegar to make a paste.

 This proto-soup becomes ajoblanco with the addition of peeled, blanched and crushed almonds, which results in a thick, creamy white soup that makes a refreshing change from the tomato varieties. Almonds came to Spain with the Moors, and ajoblanco is generally held to have originated in Malaga and Granada, their last strongholds.

ajoblancoajoblanco

 The arrival of tomatoes from the Americas in the early 16th century gave impetus to the evolution of the cold tomato soups that we are familiar with today. Since Sevilla was the port of entry, and the valley of the River Guadalquivir proved perfect for their cultivation (the tomatoes of Los Palacios are renowned for their size and taste, and figure prominently in the displays of the local markets), it’s not surprising that these soups are closely connected with this region of Andalucia, and were, in fact, little known outside this region until the 19th century.

salmorejosalmorejo

The differences between the varieties are mostly about the thickness of the soup, and its additional ingredients, and the localities they are associated with. Gazpacho, traditionally associated with Seville ,uses less bread and olive oil, resulting in a thinner mix, and adds more vegetable ingredients, particularly cucumber, but also peppers and onions. Croutons and chopped cucumber and pepper are often added as a garnish.

Salmorejo is thicker and creamier than gazpacho, and is often used as a sauce (one of my favourite tapas is a carpaccio of salt cod topped with salmorejo). A wide range of extra ingredients, such as beetroot, melon and avocados, may be added, and bars specialising in varieties of salmorejo, such as Umami in Cordoba (the official hometown of salmorejo), have started to appear. In Úbeda I even came across a variety for the gluten intolerant that replaced bread with green apples – and very tasty it was too. Usually comes with a garnish of quartered hard-boiled eggs and chopped ham.

porraporra

Porra (the word literally means a club, and may refer to the mortar and pestle used to grind up the ingredients) is the thickest of all, with extra breadcrumbs and red or green peppers. Tuna is a popular garnish.

Below are some sample recipes from About.com.
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