Spain is one of Europe’s best holiday destinations, home to a vast array of historical sites, world-class museums, and pristine beaches. Perhaps this mélange of spectacular attractions and activities is what makes Spain holidays such a joy for all visitors. But whether you’re a beach bum relaxing on the golden sand, an art fan perusing the works of Picasso and Míro, or a history buff strolling ancient Roman walls, one thing everyone is certain to enjoy is Spain’s delicious food. Here are just a few dishes that you should be sure to taste on your next Iberian adventure.

Paella

It seems like every region in Spain claims Paella as being a local dish, but if you ask those in the know, it is Valencia where this tasty rice based platter first came to fame in the mid-19th Century. The traditional Valencian Paella is made with local white rice, chicken, rabbit, and vegetables. The seafood version is also popular, and includes white rice, scallops, langoustines, calamari, and a mix of others seafood.

Escalivada

One of Catalunya’s famous dishes, Escalivada is found along the central and northern Mediterranean coast of Spain, and is made from a mix of aubergine, bell peppers, olive oil, onions, tomatoes, minced garlic and salt. Escalivada is often served alongside tapas plates, when it is used as a garnish for tuna, anchovies, olives, and coca (Catalunyan flat bread).

Tortilla Española

While we may call it a Spanish omlette in English, the tortilla Española is far from a breakfast dish, and is instead served as a tapa, or occasionally a main course. The dish primarily consists of eggs and potatos, but variations also include onions, peppers and other vegetables. The appearance and consistency is closer to a quiche than an English omelette.

Cocido Madrileño

This dish from the capital, Madrid, provides diners with a seriously hearty meal, and can most closely be related to a stew. Made from a base of chickpeas, the variety of added ingredient include potato, cabbage, carrots, and turnips, as well as pork belly, chorizo, beef shank, and jamon serrano. Don’t be surprised if you see this dish refilled multiple times, as each service must be emptied entirely to keep the mix of ingredients just right.

Polbo á Feira

From the north-western region of Galicia comes the tasty polbo á feira, a perfectly cooked octopus dish that has a consistency akin to the best-cooked al dente pasta. These succulent and curly morsels of tentacle are sprinkled with sea salt and the local pemento picante before being served. The best provinces for tasting polbo á feira are Ourense and Lugo.

So while you may be heading to Spain for a variety of other reasons, you’ll quickly discover that the chorizo, seafood, paella, and tapas dishes make the trip an especially tasty one.

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If there’s one thing we all appreciate most and remembering several years down the road is the feeling of being welcome in someone’s home. Whether it is meeting a family for the first time ever while couch surfing, or just joining a couple of locals for dinner at their place, the homely feeling is something that all of us, as human-beings, cherish. Making someone feel welcome at your home doesn’t have to be expensive or time-consuming. The aim is to add small touches that let your guests know you care. 

Join us on the go-to guide for welcoming a guest to your home! 

1. Provide the basic Information.

   

    

Always email and text your address, phone number, transportation information before your guest arrives. That way, they will be able to find their way to your home without getting lost.

      2. Be yourself. 

Guests aren’t expecting a perfectly immaculate house, they are at your place to build friendships and have a fun time! So do not pressure or stress yourself too much. 

      3. Let your guests be themselves.

Mean it when you say, “make yourself at home.” This is within reason, of course – don’t let manipulative people treat you like a doormat, and basic house rules must be followed.

       4. Keep it simple. 

Limit the guest list to what you are comfortable with. Choose a neutral table setting that lets your colourful centrepiece flowers pop. If you are having floral centrepieces, the rule is to keep them low enough that guests can talk over them. You don’t want your guests craning their necks just to make conversation. 

Tip for small spaces: If you don’t have a big enough dinner table to host a large gathering, bring in a folding table for the night and cover it with an elegant table cloth. 

          5. Music. 

Music is one of the easiest ways to create an ambiance for your dinner party. Keep in mind that while background music prevents awkward silences during the meal, the volume should be kept low enough that it won’t interfere with conversation. 

          6. Dinner

Make sure that you’ve asked all of your guests ahead of time if they have any food allergies or dietary restrictions. You don’t want anyone to go hungry or feel awkward refusing food. Prepare dishes that you have made before. The day of your dinner party is not the time to experiment with that elaborate soufflé recipe you saw on the Food Network. Your guests will appreciate a simple, home-cooked meal as much as something more gourmet. 

           7. Dessert.

Dessert is the best way to ensure that everyone’s night will end on a sweet note. It’s also nice to offer coffee or tea with dessert. 

           8. Relax and have fun.

Hosting a dinner party should be enjoyable for the host too. Once your guests have arrived, relax and enjoy yourself along with them. Resign yourself to the fact that dishes can be done the next morning. Tonight, enjoy the good company, delightful ambiance, and delicious food you put so much work into. Or, take up a guest’s offer to wash. Grateful guests are truly happy to help.

Tell us your experience of hosting a guest for a meal at home!

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Running a food and travel company like BonAppetour has its perks – I get to meet amazing chefs and local hosts as we expand into new cities. This time, we were expanding our presence in Tokyo. The Japanese have a passion for cooking and culture which they match with a warm enthusiasm for sharing.This made it a delight to meet them, and gave much meaning to what we do at BonAppetour.

It was my first time to Tokyo – a city that I had heard so much about. The city is renowned for its culture of respect and obedience, which shines through in every thing they do – from food to architecture.

My first host was Anne, a lovely lady who has been living in Tokyo for more than 20 years. Originally from The Phillippines,  her love for Japan and its culture was evident in our conversations and in her actions. In Feb 2014, Anne made the bold decision to coordinate cooking classes and food tours for travellers, taught by a talented Japanese chef, Naoko-sensei.

Anne invited me to a demo session when I was in Tokyo, an invitation I was all too happy to accept. The kitchen was at Azabu Juban, a short 2 minute walk from the subway station.

Upon our arrival, Anne introduced us to Naoko-sensei, our host for the day. Naoko-sensei was a charming lady with a sincere smile that made me feel instantly at home. She was still preparing for the session when I arrived, but she led me around the room, introducing me to the various ingredients, while making sure that everything was set up well. She gave me a cup of hot, soothing, green tea, as we waited for the other guests to arrive. The way she conducted herself said volumes about her depth of understanding of the Japanese culture.

Today, we would be learning to make two popular types of sushi – Maki sushi and Nigiri sushi.

Maki sushi or Nori-Maki sushi is a type of sushi roll where fish and other ingredients are enveloped in rice and nori seaweed. It is this type of sushi that most would commonly envison when they think “sushi”. Nigiri sushi on the other hand, is hand-shaped instead of rolled, and the fish and other ingredients are placed on top of the rice instead of within.

Maki sushi is difficult to make, but as the ingredients are rolled into the center of the sushi, visual presentation is less important. Nigiri sushi on the other hand, may be easier to make,but because the ingredients are spread on top of the rice, their arrangement and appearance needs to be visually perfected – requiring great care and attention to detail.

We were joined by four other guests that evening – a mother and son from Texas, and a mother and daughter from Pakistan. Before beginning, we washed our hands and gathered around Naoko-san, who then began her lesson.
 

STAGE 1: RICE

We began with the sushi rice – how to cook it, why it is so fragrant, and the ingredients required to accentuate the rice aroma. We all had a hand in mixing the rice with the vinegar in a shallow wooden bowl, and gently tossing the rice while cutting into it vertically with a spatula. Naoko-san showed us how we should fan the rice so that it would cool quickly; fanning causes the gelatinization of the rice surface to give a glossy finish.

STAGE 2: SUSHI MAKING

We started off with the more challenging Nori-Maki sushi, and got ready to use our hands to roll it all up. It was then that we understood why it takes years of training to become a sushi chef! The application of force must be delicate yet firm; it definitely takes lots of practice to master the art.

Naoko-sensei was amazing! She made the whole experience so much fun, she saved our Maki sushi from breaking apart with her skilled fingers, while encouraging us and making us feel so accomplished at the same time. By the end of the lesson, Naoki Sensei had us feeling like we too could become sushi chefs!

At the end of the afternoon, we parted ways, happy to have shared an enjoyable day learning about an integral part of Tokyo’s food culture. The experience was an eye-opener, allowing us to discover interesting insights about the life of locals whilst making instant friends in a city that I visited for the first time.

This hands-on experience with learning about Japanese food made us feel that although we would be leaving Tokyo in a couple of days, the lessons gleaned from Naoko-sensei over those short few hours would stay with us for a very long time.

Many thanks to Anne for giving us this experience – a little a piece of Tokyo which we were allowed to bring home to our family and friends!

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