Page 108 - WINE DINE AND TRAVEL EATING IBERIA

(similar to prosciutto) hung from hooks under a
golden light. A heavenly sight for this food obsessed
woman. I had already had my fill of jamon, the ubiq-
uitous snack served at every tapas bar. Instead, I se-
lected slices of meat-free morcilla, an unusual
Spanishsausagefilledwithriceandonion,andsome-
times, pork blood.
At the Delicias de Mariscos stall, energetic
young cooks couldn’t keep up with the demand for
fried calamari, gambas (shrimp), and battered an-
chovies. Why is the aroma of frying foods so enticing
theworldover?Thestandwasdoingabriskbusiness
at six euros a cone. A little further along, I admired
the imaginative rows of grilled satay sticks arranged
with military precision awaiting their marching or-
ders. But I wasn’t here to sample Asian food, nor to
walk around licking a giant sucker inscribed with the
name of the city. I zeroed in instead on one of my
favorite Spanish snacks, iconic croquetas de jamon,
warm and crusty potato and ham croquettes oozing
a cheesy béchamel. The art of making a perfect cro-
quette lies in a crunchy golden outside and a warm
and runny filling. The recipe for the one I sampled
had been perfected over generations.
I was reaching sensory overload when a glint of
silver caught my eye. Jordan almonds encased in a
silver coating glimmered amidst a sea of dried fruits.
I couldn’t resist purchasing a handful of each to take
home. A few steps away, the artful display of pita-
haya, an exotic cactus fruit notable for its striking
crimson casing and white flesh speckled with minus-
cule black seeds, served as the perfect background
for a selfie.
Evening was approaching and the crowds had
thinned. Time to revisit the strawberry stand. In sec-
onds, I felt the sweet juice from a giant strawberry
dribble down my chin. I had been informed earlier of
another of La Boqueria’s claim to fame: fresh fruit
smoothies. My choice of flavor combination necessi-
tated careful study: Would it be mango guava?
pineapple and coconut? passion fruit? Pineapple co-
conut called out to me. It flowed down my throat like
Caribbean velvet.
My croquetas had taken care of late afternoon
hunger pangs, as had a flaky baked empanada filled
with onion and potato. I pondered my next grazing
session. Why not breakfast the next morning?

108 WINE DINE & TRAVEL MAGAZINE 2020