Salt to taste

The Unsung Hero: Cooking with Salt to Taste

Salt is the cornerstone of flavor, the ingredient that elevates even the simplest dishes. Mastering the art of seasoning with salt, or «sal al gusto» as we say in Spanish, is essential for any cook. This article will explore how to use salt effectively and provide a couple of classic recipes that showcase its importance.

Paella Valenciana, Seasoned to Perfection

This classic Spanish rice dish is a celebration of fresh flavors, and getting the salt right is crucial. Too little, and the flavors fall flat. Too much, and it becomes inedible. This recipe walks you through achieving the perfect balance.

Ingredients:

• 1 kg Bomba rice
• 2 kg chicken pieces (bone-in, skin-on)
• 500 g rabbit pieces
• 400 g green beans (flat, wide variety preferred)
• 200 g butter beans (garrofó, if available, otherwise use broad beans)
• 2 medium tomatoes, grated
• 100 ml olive oil
• Saffron threads (a pinch)
• 4 liters chicken broth (homemade is best)
• Sprigs of fresh rosemary
• Salt to taste
• Optional: Snails (cooked)

Prep & Cook time:

Prep: 30 minutes. Cook: 1 hour.

Servings:

8-10

Instructions:

1. Heat the olive oil in a paella pan over medium heat. Season the chicken and rabbit generously with salt.
2. Brown the chicken and rabbit in the oil until golden brown on all sides. Remove from the pan and set aside.
3. Sauté the green beans and butter beans in the same oil until slightly softened.
4. Add the grated tomatoes and cook for about 5 minutes, stirring occasionally, until the tomatoes have reduced and thickened. Season with salt to taste.
5. Add the rice to the pan and sauté for 2-3 minutes, stirring constantly.
6. Return the chicken and rabbit to the pan, distributing them evenly over the rice.
7. Pour in the chicken broth, ensuring it covers the rice and meat completely. Bring the broth to a boil.
8. Add the saffron threads and rosemary sprigs. Lower the heat to a simmer and cook uncovered for about 18-20 minutes, or until the rice has absorbed most of the broth and the surface appears dry with visible rice grains. Do not stir the rice during cooking unless absolutely necessary.
9. Optional: Add cooked snails during the last 5 minutes of cooking.
10. Remove the paella from the heat and let it rest for 5-10 minutes, covered with a clean kitchen towel, before serving. This allows the rice to finish absorbing the broth and perfects the socarrat (crispy bottom layer). Taste and add salt to taste to the rice during resting if needed.

Tips & Variations:

• The type of salt matters! Opt for sea salt or kosher salt for a cleaner, less metallic flavor. Avoid iodized salt, which can sometimes leave a bitter aftertaste.
• For a richer flavor, add a splash of white wine to the paella during step 3, after sautéing the vegetables. Let it reduce slightly before adding the rice.

Nutritional Info (per serving, approximate):

• Calories: 650
• Fat: 25g
• Carbs: 60g
• Protein: 40g

Tortilla Española (Spanish Omelet) – The Essential Seasoning

This iconic tapa relies on simple ingredients, making proper seasoning paramount. Salting the potatoes correctly is the key to a flavorful and satisfying tortilla.

Ingredients:

• 1 kg potatoes (Yukon Gold or similar), peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 eggs
• Olive oil (enough for frying and coating the pan)
• Salt to taste

Prep & Cook time:

Prep: 20 minutes. Cook: 40 minutes.

Servings:

6-8

Instructions:

1. Heat a generous amount of olive oil in a large frying pan over medium heat. Add the potatoes and onions to the pan. Season generously with salt. The potatoes should be well-seasoned at this stage, as they will be the base flavor of the tortilla.
2. Cook the potatoes and onions slowly, stirring occasionally, until they are very soft and tender but not browned. This may take 20-30 minutes. It is important to cook them at a low temperature to prevent them from browning too quickly.
3. Remove the potatoes and onions from the pan with a slotted spoon and drain them in a colander to remove excess oil.
4. In a large bowl, whisk the eggs with a pinch of salt. Add the drained potatoes and onions to the bowl and mix well, ensuring that the potatoes and onions are evenly distributed.
5. Heat a small amount of olive oil in the same frying pan over medium heat. Pour the egg and potato mixture into the pan.
6. Cook the tortilla for about 5-7 minutes, or until the bottom is set and lightly golden brown. Use a spatula to gently loosen the edges of the tortilla from the pan.
7. Place a large plate over the frying pan and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down.
8. Cook the tortilla for another 5-7 minutes, or until the second side is set and lightly golden brown.
9. Slide the tortilla onto a serving plate and let it cool slightly before slicing and serving. Taste a small slice before serve and add salt to taste.

Tips & Variations:

• Salt the potatoes as they cook in the oil. It’s crucial for the flavor to fully permeate the potatoes. Don’t be shy with the salt!
• Add finely chopped chorizo or piquillo peppers for a spicier variation. Include these at the potato/onion cooking stage.

Nutritional Info (per serving, approximate):

• Calories: 300
• Fat: 20g
• Carbs: 20g
• Protein: 10g