Take a Tapas Tour of Madrid

Oct. 7, 2008 — -- Madrid was not built on a major waterway like many European cities -- rather King Philip II moved the Spanish court there in 1561, and it became the capital because it was located in the center of Spain.

Its location also makes it a culinary epicenter, and food from around the country arrives daily, such as specialty cheeses from the northern region of Asturias, seafood from coastal Catalonia and produce from Murcia, a region located between Andalucia in the south and Valencia to the northeast.

The Spanish eat their large meal at lunchtime, which is sometimes followed by a "siesta" or a rest. Because of soaring summertime temperatures, the streets tend to be quiet until after nightfall, and then the city center fills up. People move from bar to bar, sipping cocktails and nibbling tapas, which are small plates of regional specialties.

To people watch, head to the Plaza Mayor for a light drink such as "clara con limón," a beer with sparkling lemonade. Then wander the winding streets near the Puerto del Sol area, looking for tapas bars that are crowded and lively, often with rumpled paper napkins on the floor. Many restaurants and bars will have rows of hooved pig legs anchored from the ceiling -- this Spanish standard is "jamón serrano," or ham that is rolled in sea salt and dry cured by hanging from rafters. The very thin, salty ham is sold in slivers.

To sample the different varieties, go to the Museo del Jamón (Plaza Mayor, 18). The label "pata negra" means that the ham is from black Iberico pigs that are native to Spain, and the highest quality is Jamon Iberico de Bellota. These black pigs are free range and fed acorns that farmers knock down from trees for them. The meat tends to be darker, and fat is marbled through it. Thin slices of jamón are delicious with manchego cheese and go well with Tempranillo red wine from the Ribera del Duero region.

For a taste of Asturias in northern Spain, go to Restaurante Sidreria El Ñeru, C/Bordadores, 5, 28013 Madrid. Cider is the traditional drink of this area, which is not sweet; rather, it has a light, acidic quality that goes well with "queso de cabrales," a type of artisanal blue cheese that is aged in limestone caves.

6 eggs

2 Spanish onions, chopped

1 green pepper, chopped

2 tablespoons of parsley, chopped

3 tablespoons of olive oil

Slice the potatoes. Chop the onions. Beat the eggs in a bowl. Add some salt and pepper. Heat the oil in the frying pan. Fry the potatoes, the onions. Pour the eggs over the vegetable, and cook for 3 minutes. Turn the omelette very carefully. Put a plate over the frying pan and turn the pan over quickly; slide the omelette carefully back into the pan and cook for another 3 minutes.

1 tbsp olive oil

12 large raw prawns

2 garlic cloves, crushed

Small handful parsley, chopped

Salt

In a large pan, heat the oil and butter. Add the prawns and garlic, and stir well. Stir fry until the prawns are pink (about 4 to 5 minutes). Season with salt, and scatter the chopped parsley over with the fried garlic. Serve at once.