Incorporating Citrus into the Emerging Trend of Spanish Cuisine

The emerging trend in Spanish cuisine was the theme of the Culinary Institute of America's annual Worlds of Flavors International Conference & Festival at the Napa Greystone campus in November. The conference, sponsored in part by Sunkist Growers, Inc., highlighted the culinary traditions and foods such as tapas, piquillo peppers, softrito, salsa verde, gazpacho, anchovies and fresh citrus.

“For restaurants that want to bring in Spanish flavors and traditions, it's important to realize that Spanish cuisine is ingredient-driven,” says José Andrés at the session “Spanish Culinary Strategies for the American Kitchens: On Creating Memorable Flavor Dynamics.” Further emphasizing the role ingredients play in Spanish cuisine, Jose elaborated:

• Focus on quality, not quantity of ingredients, so the diner is able to identify and appreciate each flavor.
• Make flavors approachable by using familiar cooking and/or ingredients and add a new flavor layer to the familiar tastes to create new cuisine.
• Focus on small servings where flavor and ingredients are appreciated. Large servings overwhelm the diner and deaden the taste buds.

Fresh citrus plays an important role as a key ingredient in Spanish cuisine. Many of the chef presenters at Worlds of Flavors gave examples of innovative citrus dishes on their menus:

• José Andrés, owner/chef of Jaleo, Zaytina and Oyamel restaurants in Washington, D.C, who served as a conference chairman, features a beet salad on the menu with Cabrales cheese, oranges, walnuts and sherry vinaigrette. His cold tapas menu includes endive leaves with goat cheese, oranges and almonds.
• Daniel Olivella, partner/executive chef at B-44 Catalan Bistro in San Francisco and a guest chef during the Worlds of Flavors conference, serves grilled chicken breast and lemon couscous salad at his Spanish restaurant.
• Gabino Sotelino, executive vice president and executive chef at three Chicago restaurants and a guest chef during the Worlds of Flavors conference also works citrus into his menus. At Mon Ami Gabi restaurant, he serves grilled salmon salad with orange and grapefruit topped with citrus dressing. His tapas restaurant, Ba-Ba-Reeba, features salmon and scallop ceviche with orange mojo on the seafood menu.

Continuing the menu inspiration in tribute to Spanish cuisine, Sunkist served Worlds of Flavor attendees Grilled Lemon Prawns with Serrano Ham and Mojo Verde during the Marketplace reception (recipe follows below). Jumbo prawns wrapped in paper thin lemon slices and Serrano ham, grilled and served with a mojo verde sauce made with lemon juice and zest, green olive and anchovy paste were created by Sunkist’s culinary development team.

Sangria is an integral component of Spanish cuisine and culture, found in different variations throughout the regions of Spain. The one ingredient found in all variations of Sangria is fresh citrus. Worlds of Flavor attendees enjoyed a classic Citrus Sangria (recipe follows below). As you develop your own Sangria variations, some useful culinary background notes:

• White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base.
• In Spain, sangría is served throughout the country during summer, and around the year in the southern and eastern parts of the country.
• Sangría was introduced to the American public when it was featured at the Spanish Pavilion of the 1964 New York World's Fair.
• Because of the numerous recipes for sangría (some include both red and white wines), the strength of the beverage can vary wildly, even from bar to bar. In many parts of Spain, it tends to be weakest at dance clubs, and noticeably stronger at shot bars and pubs.
• Sangría is similar to Tinto de Verano. In parts of the Costa del Sol it is common for tourists to drink sangría, while locals drink Tinto de Verano.

Grilled Lemon Prawns with Serrano Ham and Mojo Verde

Yield 5 prawns
Portion 1 each
Num Portions 5

Recipe Ingredients

Recipe Procedures

For the Prawns

1. peel and de-vein each prawn, leaving the tail portion of the shell in tact and attached
2. salt and pepper the prawns
3. along the back of each prawn, lay 3 very thin slices of lemon, overlapping slightly to help keep them in place
4. beginning at the tail, wrap a piece of thinly sliced serrano ham around the prawn and lemon. The ham should not completely cover the lemon or prawn as you want some direct contact by all components on the grill. Good visibility of the lemon is important.
5. next, you will want to skewer the prawn so that you have a tool to grill it with. Starting at the tail, weave the skewer through the prawn, ham and lemon in a couple of places to help keep the elements together.
6. brush lightly with a small amount of olive oil and grill on a hot charbroiler for 2 minutes per side, or until the prawn is cooked through.

• puree all but the olive oil in a blender, add oil in slowly, scraping down the sides to ensure a consistently blended product.
• adjust seasoning to taste

• grill prawns and serve individually with sauce on the side to be used sparingly by guest

Citrus Sangria

This zesty sangria is specially refreshing thanks to the orange, lemon, and lime. Tangy and sweet, this drink tastes just like summer.

• Makes 6 glasses

• 3 1/4 cups (26 fl. oz) dry red wine
• 1/2 cup (4 fl. oz) Cointreau
• 1/2 cup (4 fl. oz) brandy
• Juice of 1 large orange
• Juice of 1 medium lemon
• Juice of 1 medium lime
• 2 tablespoons confectioner's sugar
• Club soda, to taste
• 1 small orange, sliced thin crosswise
• 1 small lemon, sliced thin crosswise
• 1 small lime, sliced thin crosswise

• Mix the wine, Cointreau, brandy, citrus juices, and sugar in a large pitcher. Refrigerate overnight.
• Immediately before serving, add in the club soda, orange, lemon, and lime slices. Serve over Ice.