Hola guapos! I'm Erin, DC area native and long time fan of CSK. (Emily, you are my Thanksgiving feast spirit guide.) I've been spending the last year in Barcelona, Spain, learning the language, culture and food. What I love so much about the food here is that the dishes are almost always simple and fresh. They have truly mastered how to bring out the best qualities of individual ingredients. The Mediterranean climate is perfect for growing most fruits and vegetables year round, which means the markets are always stocked with delicious, fresh and cheap produce.
Santa Caterina market is one of the most famous in the city (2nd to La Boqueria) and is less than a five minute walk away. You can find just about anything you would want in here.
I present to you one of my favorite dishes, espinacas con garbanzos (spinach with chickpeas), which can be served tapas style over bread, as a side dish to grilled pork/fish/chicken, or on its own for a quick lunch. This particular recipe serves 6-8, so feel free to cut it in half as it does not taste quite as good leftover the next day.
2 15oz cans of chickpeas, drained & rinsed
1/4 cup EVOO, then extra for drizzling
5 garlic cloves, peeled and whole
1 lb fresh spinach, washed and stems removed
Medium sized slice of hearty bread, crust removed
2 tablespoons paprika, I used the Smoked Spanish variety from Penzeys
1 teaspoon ground cumin
2 tablespoons red wine vinegar
Sea salt and ground pepper to taste
For more musings about expat life, feel free to check my blog: paellasabbatical.tumblr.com