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Hi Bradshawgirl, You are indeed fortunate in spain, because they specialize in seafood and rice dishes. My advice to you is to look over Spanish cookbooks (if you don't have any get them from your public library) and look over some typical dishes, you can carry a list with you so when you get to the restaurant you have an idea of what's in the dishes. Also, you can ask the waiter, quote: Soy alergica a la harina, tiene harina este plato?
and the waiter can tell you. Here are a few dishes that don't contain flour: Soups Gazpacho Sopa a la Marinera Cocido Espa�ol Garbanzos con Bacalao Bacalao a la Vizcaina Camarones enchilados Meats Bacalao Aporreado Calamares en su Tinta Paellas Arroz con calamares Stay away from: anything Empanado(a) Bacalao Azcarate Escabeche Pollo a lo Villeroy any type of Croquetas Ayway this is just a very short list! Buen Provecho
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| Posts: 697 | Location: Florida | Registered: 24 August 2001 | |
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"the man!"
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Hey Booklady, wow, your language tips are great, you are truly an asset to this board  And to think I was just going to advise bradsahwgirl to watch her hubby AFTER he eats the plates, if he blows up like a fish then it had flour in it  jejejeje, just joshi'n ya  If Richard were here (our cooking specialist), he could surely help ya out as well. Hey, while the ever so yummy BOCADILLO DE CALAMARES is out, your hubby CAN have PATATAS BRAVAS :l: Saludos, jer...
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| Posts: 12232 | Location: ny, u.s.a. --> madrid, spain --> the plaza mayor ! | Registered: 30 June 1998 | |
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Always ask the question about flour as book lady suggests. Also "Mi marido tiene alergia a la harina." There are many Spanish dishes that have no flour at all, but you can't tell whether a cook has used flour as a thickening agent or not, so ask. As for gazpacho, if your husband is allegic to flour, I assume he is allergic to bread, the thickening agent in gazpacho, salmorejo, and many "marinera" dishes.
Gerry Dawes
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| Posts: 97 | Location: Suffern, NY USA | Registered: 23 March 2002 | |
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On Booklady's list, I would watch out for the following: Gazpacho - has bread as a base ingredient. Sopa a la Marinera - can be thickened with flour. Bacalao a la Vizcaina - shouldn't have, but some chef might use a little to thicken the sauce. Camarones enchilados ??? (I've Never seen this in Spain.) Bacalao Aporreado (??? No idea what this is.) Calamares en su Tinta - shouldn't have flour, but the sauce can be thickened with flour, ask.
Gerry Dawes
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| Posts: 97 | Location: Suffern, NY USA | Registered: 23 March 2002 | |
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Hi Guys, Gerry thanks for alerting us about the use of flour as a thickening agent even in recipes that ordinarily not written on the cook books. I never use flour or bread on my gazpacho, nor does my mother who is Spanish, we use bread on the side. The Bacalao aporreado and the camarones enchilados are in my Spanish cookbook, I assumed they were from northern Spain, but if you have not heard from them there thay may be from our side of the Atlantic. Both of these recipes do not have flour as a base, but that does not mean that the restaurant might use it. 
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| Posts: 697 | Location: Florida | Registered: 24 August 2001 | |
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Bread, like olive oil, water, garlic, and vinegar are the absolute essentials for classic gazpacho, bread and olive oil being the base. People call practically anything gazpacho these days, but I have never seen a classic gazpacho recipe that did not call for bread, preferably day-old soaked in water.
Gerry Dawes
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| Posts: 97 | Location: Suffern, NY USA | Registered: 23 March 2002 | |
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- rent or buy a cell phone from me for your stay in spain, more info at 
- already have a cell phone, get a spanish SIM card for it at 
