Most resort based supermarkets offer fairly limited fayre in relation to the average superstore in the UK or Ireland. With many not even selling fresh meat or fish. But should you fancy a night off from eating out there´s still plenty of traditional local dishes that can be created from this relatively humble selection – even if your apartment offers nothing fancier than a twin ring hob.
Gambas al Ajillo
Gambas al Ajillo is virtually the Canary Islands version of the prawn cocktail. Ubiquitous and on the menu of every local restaurant. So most visitors to the island are sure to come across it.
It’s a very easy dish to prepare, even in self-catering accommodation. All that is needed is an oven proof dish and one ring on the hob.
Peeled prawns – can usually be found in the freezer cabinet
Garlic – several cloves sliced
Olive oil
Birds eye chillies – which are sold as Cayena Guindillas in the spice rack
Once the prawns are defrosted, pat them down with some kitchen paper to get rid of excess water. Then toss into the oven proof dish, coat with olive oil, a few chillies and some sliced garlic. Now simply place in a hot oven or cook them on the hob. Once the oil starts sizzling and the prawns change colour, they’re ready to roll.
Serve with a simple mixed salad and some fresh bread, for dunking in the garlicky oil.
Spanish Tortilla
As long as there is a frying pan in the accommodation, a Spanish omelette is easy to prepare.
First peel and parboil the potatoes, until they are soft when prodded with a knife. Next chop an onion finely and begin to soften in a frying pan with some olive oil over a low to medium heat.
Once the onion is soft (or begins to look translucent), add the potatoes, diced to a smallish size. The object here is not to let the potatoes brown too much. Add some chopped parsley – and should you want to liven things up some chopped anchovies or chorizo – both of which are readily available in every local supermarket.
Now beat the eggs and pour them onto the potato and onion mixture, spreading it about evenly in the pan. Leave the egg to set. If there is a grill, use this to finish off cooking the egg on the top side. If there isn’t a grill, once the egg is cooked on the underside and reasonably set on the top, flip the tortilla over using a plate, to finish cooking.
6 eggs
1 onion
4 or 5 potatoes
Parsley
Anchovies or Chorizo
Great served warm with some Spanish ham and local goat’s cheese.
Papas Arrugadas – Wrinkled Potatoes
These spuds have more wrinkles than the Rolling Stones and are virtually a national dish. They are also particularly easy to cook and also widely available in the supermarkets. They are bagged up as Papas Arrugadas and are usually small and dark skinned.
Put them in a pan of heavily salted water and let them boil until soft. Then serve with Canarian mojos – the red and green sauces which are also readily available from the supermarket.
Fried Goats Cheese
Another very tasty dish which is easy to prepare. Choose one of the more mature goats cheeses – usually known as a ‘semi’. Cut into slices and fry until golden brown on both sides, then serve with the mojo sauces (as above).
Boquerones – White Anchovies
These anchovies are bigger than the tinned variety. They can usually be found in the fridge cabinet in most supermarkets. And are great served with a simple vinaigrette of olive oil, white wine vinegar, sliced garlic and chopped parsley.
Fried Chorizo with Garlic
An easy way to dress up the chorizo on sale in the supermarket. Slice the sausage up and fry in olive oil with crushed garlic and chopped parsley. Serve once the chorizo has turned a golden colour.
