Somehow when you do a little research on the cuisine of an individual country it is quite easy to come up almost with a common theme, a common name for the food for that country. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it's not that simple.
The relatively recent unification of Spain as a single political entity is really the main driving force that lies behind this theory as the country is an amalgamation of the various autonomous regions that lie within it. These autonomous regions have been slowly amalgamated through a number of different processes throughout history but have all kept their own distinctive features.
There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.
One of the most distinctive of the autonomous sub regions is that of Galicia which is Spain's most north-westerly region. Spain's most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.
That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.
Lets top talking about the food and get down to business. Let's eat!
This particular dish makes a delicious second course to a meal and doesn't actually take too long to prepare. We are going to provide the dish for four people and therefore we will need the following ingredients:
Two dozen Sardines
Coarse Salt
6 Potatoes
1 Bay leaf
Preferably if you can, several hours before you cook this dish if you can take the coarse salt and spread it over the Sardines and leave then it will add a nice touch of pre seasoning to them before you can start cooking the dish.
While you have been doing take the unpeeled potatoes, cut in half and add into a pot of water half covering the potatoes and add some salt and the Bay Leaf.
When the potatoes are almost cooked, drain off the water and finish cooking them either in an oven, on a barbecue or in a flame grill preferably alongside the Sardines. Take the sardines that have been prepared earlier and add them to a barbecue grill or a conventional flame grill and cook.
When the sardines are ready which shouldn't take too long the potatoes will be ready, mix and you have a delicious meal.
