I don’t like to gloat* but I’ll be in Spain soon. I’ll be spending a few days in Costa Brava and Barcelona as part of a month long campervanning jaunt around Europe. So I thought I better practice. No, I don’t speak Spanish or Catalan. I thought I’d better practice eating the food. After all that’s what I’m going there for.
It may not have been the ideal evening to go to Black Bull to practise eating tapas. It was bitterly cold and I’m expecting sunny 30 plus degree days when I’m in Spain. This influenced the dishes that were chosen. Another influence was my friend Malee who loves this restaurant so she pretty much did the ordering for us.
For starters Malee insisted that we order 2 serves (4 pieces) of the Panza de Cerdo con repollo. Translation, pork belly with pickled cabbage. You see Malee insisted that she would not be sharing the pork belly and once we tried it we wouldn’t be happy about sharing either. She was right. The uniform squares of crispy topped pork were moist and flavoursome and it really would have been difficult, as well as quite depressing, to portion them out again.
We also shared Esparragos con huevo (asparagus with poached egg and parmesan) and eggplant fritters with tomato alioli. The eggplant chips tasted amazing but I think they should be lifted from their lowly spot in the ‘sides’ section of the menu and christened with a Spanish name.
So thanks to Google translate I’ve come up with this… Berenjena frita acompañada de tomate alioli. That sounds much fancier and now (provided the translation is correct) I know what to look for on a menu in Barcelona.
Malee declared that she also would not share the guiso de carne con chirivia, (slow cooked beer cheek) either and her vivid description sold another friend on the table too.
I shared the Paella with a friend. It is on the main menu but it is too big for one, particularly if you start with a few tapas and want to end with churros. And who doesn’t want to end with churros?
To be honest, if you go to a Spanish restaurant, or to Spain for that matter (yep there I go again) pacing your meal so that you can still fit a few morsels of crunchy churros dipped in thick melted chocolate is an essential skill. That’s what I need to practice.
*That’s a lie. I love gloating.