We just came back from Madrid, and had an irritating experience that I wanted to run by people who were more familiar with Spanish cuisine. My wife order a chicken entree at Pan de Lujo, that was served rare. I'm not talking a little pink, I'm talking very close to red. It was so undercooked that it was hard to cut.
Of course, they were willing to send it back. (It took another 15 minutes before it came back the color which we would recognize as proper). But when we spoke to the waiter, he told us that the restaurant, and other places in Madrid, regularly served their chickens rare. That was supposedly the local style.
Now in US, if you served poultry that red, I think you'd probably have a health hazard. Salmonella is a serious problem here if you don't cook chicken properly. Do they really eat chicken that rare in Spain (or Madrid)? If so, is it safe? Can they serve it cooler, because the birds are raised differently in Europe?
We're just curious if what we were told was accurate or if we were fed a line by a kitchen that had served us a seriously undercooked entree?