Vegetarian Dishes from Spain

Three delicious recipes for meat-free meals

At a time when vegetarianism is booming, we take a look at three traditional Spanish recipes where vegetables are the stars of the show. Originally invented to make use of the ingredients that were most readily available at the time, these recipes have been developed and refined without losing their essence. Over the years, they have made their way onto the dining tables of the elite and into the best restaurants.

Gazpacho

Gazpacho (From the collection of Real Academia de Gastronmia)

From the countryside to the city, and from Andalusia in the south to the very north of the country, gazpacho made with tomatoes (or other fruits) is enjoyed in homes and restaurants throughout Spain in summertime.

Gastronomic historians claim that gazpacho originated as a mixture of oil, vinegar, garlic, and bread that Roman soldiers used to make. It was a refreshing concoction that revived those working in the countryside during long days under the sun. With the discovery of America came the tomato, an ingredient that brought a new color and flavor to this summer soup, and it began to appear on the menus of the aristocracy and middle classes.

As with all traditional dishes, there is no single, precise recipe for gazpacho. Using a base of tomatoes, peppers, garlic, extra virgin olive oil, salt, and vinegar, each cook has their own preferred version: substituting green pepper for red; adding onion, cucumber, or bread; and with or without garnish. The ingredients are usually finely diced. It's a delicious dish that can be eaten with a spoon, or drank from a glass.

"Papas arrugás" (wrinkled potatoes)

Papas arrugadas con mojo (From the collection of Real Academia de Gastronomia)

Despite the Canary Islands being an archipelago, its most popular dish is not made with fish or shellfish, but a small tuber called a "papa". It is a small potato, of which there are almost 30 varieties. The potatoes themselves aren't "wrinkled" – that is the result of how they are prepared. They are cooked in their skins over a high heat, with salt and a small amount of water, so they end up "dehydrated". It seems simple, but there is a technique to it.

Like French fries, the potatoes are served as a side dish. The most authentic way to eat them is with "mojo", a sauce that is either red, when made with oil, vinegar, and red pepper, or green if you add cumin and parsley, or cilantro. The level of spice can easily be intensified to make a hot version, known as "mojo picón" – a favorite among those with more adventurous palates.

"Menestra de verduras" (Vegetable stew)

Stew with vegetables (From the collection of Real Academia de Gastronomia)

Green asparagus, peas, fava beans, artichokes, and carrots are at their best in springtime. At that time of year, this stew originally from Tudela – a town in Navarre that has made this dish its culinary emblem – can be found on the menus of restaurants not only in this region of northern Spain, but across the whole country.

The preparation of this dish has been refined over centuries, and now the recipe is very simple: the ingredients are cooked separately until they are all al dente, and seasoned with garlic, oil, and salt.

Some of the more daring chefs break free from the purist recipe and substitute the virgin olive oil with melted fat from acorn-fed Iberian ham, to add more flavor.

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