There was a healthly (?) discussion on the forum recently about whether or not Spanish food is oily. Quote: “the amount of oil most dishes are served with is mind boggling.” The basic consensus though, was that Spanish food is essentially oily in a good way. I mean, you can’t get enough of that anti-oxidising, extra-vigin, life-restoring olive oil, can you?
Well, my friends, I fear that some may draw the line at the Plato Alpujarreño.
Pictured above, and served up throughout the wonderful mountain range to the south of Granada, this cacophony of meat and not-very-extra-virgin grease slips down a treat. From the top we’ve got Jamon, Chorizo, Morcilla (no rice in this one, just the congealed pigs blood), a good slab of pork chop, the fried egg and, the coup de grasa, the oiliest of all oily potatoes: patatas a lo pobre.
Absolutely spot on after a day in the mountains 8) Would you eat it?
Notes from Spain by Ben Curtis 