In Andalucía, nature, cities, people, history, culture and, of course, gastronomy intertwine into a wonderful fiesta, the region described by chef and experienced traveler V. Radzevičius – the colorful cuisine of this region leaves a particularly deep and indelible impression. , the press release said.
“Love at first sight – that’s how I can call my first acquaintance with the specialties of Andalusian cuisine. For the first time, I met in the southern part of Spain in 2006, when Martyn Starkum and I went to Africa.LT. We traveled from Vilnius to Mali, from Andalusia through the Strait of Gibraltar to the continent of Africa. If the memories of the trip fade, I still remember the delicious cold gazpacho soup,” said V. Radzevičius.
Andalusian sea of flavors
The cold gazpacho soup mentioned by the interviewer is very popular in Andalusia – after all, in the south of Spain it is always hot, and to refresh, locals and guests choose the so-called Andalusian gazpacho (Spanish: Gazpacho Andaluz). Although it is quite difficult to mention all the pearls of taste in the land of Andalusia that buyers should pay attention to, Vytaras was also impressed by the taste of local markets during his travels.
“When in Andalusia, do not miss the opportunity to visit the local market – as in all of Spain, the choice of meat, chorizo , hams, fish, seafood, fruit and vegetables here is simply amazing.” At the same time, this region is also home to high-quality olive oil, which is why it is often used in Andalusian cuisine – for sauces, deep frying, and baking,” said the well-known man.
Jokingly calling himself a gastronomic traveler, he emphasizes that the choice of sea and fish that has been seen in Andalusia is one of the largest. It is difficult to try everything, but the interviewer really liked the shrimp Tortillitas de camarones, whose dough is made of wheat and chickpea flour, and parsley, onion, of course, and shrimp are also added, and everything is seasoned with salt and pepper. Simple and delicious.
In addition, V. Radzevičius claims that he also likes ham – jamón – when he visits Andalusia. This week, the visitors of the shopping chain will be able to taste the Spanish ham and shrimp recommended by the famous chef, who are waiting for the “Andalusian” themed week, revealing a new note of heat.
Life is full of everything, like chorizo filled
The interviewer notes that there are more flavors that make the Andalusian region famous, and one of them is chorizo sausage It is a spicy cured sausage made from coarsely ground meat in Spain and second-hand goods on the other side of the Mediterranean.
Hot pepper and other spices are not missing when making chorizo, so there is a joke that life should be full of everything, like chorizo sausage(Mario Batali). Since this sausage has been traditionally made since ancient Roman times, it is considered that the product got its unique name during the assimilation of the word “salted” (lat. salsicium).
“Chorizo sausage is a good product for those who want a variety of table, because the taste of chorizo can be different – from sweet to spicy, and there are other ways to use it. Chorizo the versatile can be put in sandwiches, in stews, soups, flatbreads or just as a snack,” says V. Radzevičius.
So that people who shop at the store can also see the taste of chorizo sausage, Vytaras offers them to try their favorite chorizo sausage soup, the recipe of which can be found below.
And if you want to dive head first into the whirlwind of Andalusian flavors, visit your nearest Lidl store now – the week of the hot and inexplicable “Andalusian” flavors has started here. During, customers can find gourmet spreads, premium olive oil, seafood snacks, white leg pale shrimp, even some types of chorizo sausage and many sweets.
Čioris sausage soup according to V. Radzevičius – simple, but very tasty (4 servings)
You will need: 250 g of Andalusian chorizo sausage, 1 onion, 2 garlic cloves, 1 red hot pepper, 1 green hot pepper, 1 kg of potatoes, half a liter of vegetable broth, 50 g of red lentils, 1 tablespoon of sweet pepper powder, 1 teaspoon of cumin, 2 tablespoons of olive oil, salt and freshly ground black pepper, parsley to garnish vegetable soup.
Cooking process: cut the chorizo sausage into a few centimeters, chop the onion, crush the garlic clove, remove the seeds from the hot pepper and chop it finely, shave and cube the potato. Heat the olive oil in a deeper pan on the stove and add the sausage pieces, fry for 2-3 minutes. Then reduce the heat on the stove, add the onion, garlic, don’t forget the pepper – cook for about 10 minutes until the onion is soft.
When the vegetables are cooked in the pan, heat the broth in the pot, add the potatoes and lentils, remove from the pan and add the mixture of fried vegetables and sausage to the soup. Then add paprika powder, cumin, salt and pepper, mix everything and bring to a boil – then reduce the heat on the stove, cover the pot with a lid and cook for about half an hour until the potatoes are cooked. Serve the soup hot, sprinkled with chopped parsley. Delicious!