Going Spicy in Spain: Start with your Popcorn

Ok, truth be told this recipe has little to do with the Iberian Peninsula, originating more as it does more than 5000 years ago in Peru. But people do speak Spanish in Peru (though possibly not back then. However..

1. The fact that the spices were introduced in Spain, long before they turned up in the kitchen’s of other European nations. 
2. Though Spaniards publicly recoil in horror at the mere mention of spicy food, they do in fact love it (see guindillas and gambas a pil-pil for example).

Spicy Popcorn therefore makes the ideal starter, and whenever its been served to locals, its been gobbled up furiously, accompanied by a decent bottled beer and talk of times when Spain was far more Spicy than it is now. 

Ingredientes

• Corn (Maiz) for Popping (no not whatsoever mention microwaved bags - see below)
  
• Sunflower oil
  
• Cumin
  
• Chilli powder
  
• Tumeric
  
• Salt
  
• Bottled Beers
  
• Beards and Turbans (Optional)
  

2 Health Warnings

1. Avoid microwaved popcorn: Hidden ingredients are suspect and have been linked to respiratory problems. See this article on what is called Popcorn Workers Lung

2. Avoid using coconut oil to pop the corn, and avoid using butter or margarine to top it off. This process - used extensively in cinemas across the world - is estimated to produce the same fat content as bacon eggs, a big mac, fries and a steak dinner combined, according to this article.

Instead, go for the healthier option. Go Spicy.

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How to Make it Spicy

1. Pick a big saucepan. The biggest you have.
Slop in a thin coating of sunflower oil and heat. Just as the smoke sends the neighbours to call out the Bomberos, chuck in a healthy dose of spices. 

The tumeric is essential for colouring, peppery-ness and all the great anti-carcinogenic qualities and t-shirt tie-dying possibilities.
Cumin is used for taste, aroma and stimulating the appetite , whilst chilli provides the kick, the colour and doubles up as an anti-arthritic ingredient as well as acting as a traditional deterrent for rampaging elephants in your barrio. (More relevant for  Indian readers than Spanish)

2. As the spices begin to burn and the 'Bomberos' are knocking at your door, throw in the popcorn (cover the base of the saucepan with one layer) and salt. Put on the lid and go and deal with the firemen.

3. Once the emergency services have left and the popping begins, wait until the pops begin to slow down and when they reach a distance of 2 seconds between pops then turn off the heat. 

If you have used the right sized saucepan things will have gone well. If not, things may have gone a little astray (see photo).

4. Find a useful ladle like implement to scoop out popcorn into bowls and distribute whilst hot to unsuspecting guests.

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More recipes from Spain

TRAVEL STORIES INSIDE THE TORTILLA
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