With origins mainly in Asia, North Africa, and Western Europe, wild birds such as wood pigeon, quail, pheasant, goose, duck, and partridge are found in numerous and varied preparations throughout the Iberian peninsula, influenced by traditions of Europe (present in the use of alcohol, patés, pine nuts and truffles, of which Spain boasts nearly 100 varieties), as well as those of the once-glorious Moorish rule (with ingredients like saffron, sugar, pistachios, almonds, apricots, citrus, and spices).
While game birds in Spain are very often stewed, confited, turned into rillettes and patés, or quartered and grilled, the tradition of the whole-roasted bird is still evident in the home-style dishes of many Spanish regions. Find out more about the various way the Spanish have mastered game bird cooking!
Today, we bring you Pavo al-andaluz, a fantastic recipe to break out this holiday season! It’s an easy way to shake up holiday traditions with a gorgeous roast turkey stuffed with truffles, giblets and dried fruit and nuts with a dash of both Spanish Sherry and Brandy!
