When you pass through Toledo you just can’t miss trying churros with melted chocolate in Catalino, a small shack in La Vega with some fantastic views of the Bisagra Bridge and churros that will leave you licking your lips. You can also buy some porras, larger and thicker versions of churros, that also hit the spot. It’s a very typical breakfast here in Spain which many people turn to for those post night-out munchies.
Their exact origin is not known, with some believing that they were brought to Spain by Portugsese merchants from China. Other theories include that they have an Arabian origin or that they were invented by Spanish shepherds to replace fresh bread. What they do know for sure is that this Spanish delicacy based on flour, water and salt has been eaten in Catalonia from at least the start of the 19th century.
Here’s a recipe by Simone Ortega from his cookbook “1080 Recetas de Cocina”:
Ingredients
- 1 cup of plain flour
- 1 cup of water
- A pinch of salt
- 1 to 1.5 litres of olive oil (there should be a lot left over)
- Sugar (to sirve)
Method
- Place the lightly salted water in a pot. Put the water to boil and once it is lightly bubbling add the flour. Stir the mixture with a wooden spoon until there is none stuck to the sides. Take it off the heat and once it has cooled a little place it in the churrera (a churro making machine). If you do not have one at home it can be done with a pipe.
- Make sure the oil is at a high heat and pipe the churros directly into the oil, cutting them at the desired length with either a knife or a wet finger.
- Once the churros are golden on each side, take them out, let the oil drip off and sprinkle them with sugar .
Note: Some people prefer to use a mix of water and milk (making sure that more than half of the mixture is water). They end up being lighter on the stomach.
The recipe can also be done with gluten free-flour for those with a sensitivity to gluten.
