Welcome back to my little corner of the internet!
This summer I made some new friends at the pool of my building complex. Most of them are grandparents with some occasional great-grandparent. Since they are natives or have been living in Madrid for a very long time, they got a little overly excited when they found out I enjoy eating.
So, a couple of weeks back we went to eat at Volapié with one couple of our grandpas. This is a chain restaurant in Spain that specialises on cuisine from Andalusia.
We decided to share different dishes. In Spain, it is common to share dishes. You choose several dishes and share them with all the guests. This way, you can try more dishes and you can eat different things. I love this! That’s exactly what we used to do back in high school.
We started with the artichokes with Ibérico ham, which is a long time favourite!
At the same time, we picked some patatas bravas: deliciously fried potato wedges with a creamy and spicy sauce, salsa brava.
We could not go without a typical Andalusian dish: fried aubergines (eggplants for our US-American friends) with molasses.
We could not miss the Tortilla de Camarones, a type of very small shrimp fritters, which is simply out of this world.
A big highlight in Andalusia is the fried fish, especially the Pescado de Adobo is legendary. This is deep fried school shark. It simply tastes amazing!
Lastly, my husband wished to have one more bull tail. Originally, these tails were from bulls that were killed in the corrida, the Spanish bull fights, but nowadays this is not the case anymore.
Personally, I did not enjoy that much, because it was quite fatty and had some cartilage.
Now, to the Desserts, we went for a carrot cake and a chocolate cake with a soft chocolate core.
As for drinks, a Tinto de Verano, a chilled red wine with lemonade usually served in the summer.
All in all, it was a wonderful lunch and a nice restaurant for those of you who enjoy Spanish cuisine.
Have you ever been to Andalusia? What do you know about Spanish cuisine? Let me know in the comments below.
Love,
Raffi
