Sketches from Spain
Empanada

"Simply put, Barcelona is unique, with a language, history, and culture separate from the rest of Spain and found nowhere else. If you're in the mood to surrender to a city's charms, let it be Barcelona."  Rick Steves, Barcelona













It is time to take a short tapas stop at the Cafe Granja Viader in Barcelona at Xucla 4.  Here is where the empanadas are made to pure perfection; they have been creating these savory pies for as many years as there has been a small kitchen placed in the back.  There are many things that the famous

pies might include. Anything from bacalao con pasas (salt cod with raisins), to vieras (scallops) or fresh herberechos (cockles).  You can smell the reach of each of these as they mingle out into the seamusk that surrounds the city like the steam of one very large restaurant.  The Empanada do Lomo is that with pork and red peppers.  How simple, how wise the combination.  As the dough is formed it

is time to sauté onions, then the bell pepper until tender and sweet; brown the pork in its pre-made marinade and place the concoction into the divided dough, placing one half over the top and crimping the edges.  Feel free to use the excess dough for decoration, maybe the shell of a marlin fish?  Paint the top of the dough with egg and let it bake 20 to 25 minutes.  Once out, let it cool enough to firm, then cut in such a way that you can add a slice over the lid of the wine glass.  They will come back.