According to popular beliefs, the cuisine of Spain is a “Mediterranean diet” with cooking based on fruits, vegetables, legumes, rice, seafood, cereals and greens. However, in reality, in Spanish cuisine more meat dishes than, for example, fish. The national Spanish dish is ham ham, not just paella. The consumption of fruits and vegetables by the average Spaniard is also far from the five diets prescribed by the Mediterranean diet. Five diets for fruit is about two and a half glasses of juice or two, say, apples a day. For greens-two and a half cups of finely chopped vegetables, that is, two plates of fresh salad a day.
The use of olive oil for cooking is now ubiquitous in Spanish cuisine, but until the early twentieth century, the most common fats in Spanish cuisine were animals. Continue reading
Each province has its own national Spanish dishes. The North Atlantic coast is famous for soups and sauces with a delicate taste.
In Cantabria famous dishes of shellfish, sardines and trout, also “rice in Santander” (arroz santanderino).
Asturias is known for a dish of white beans with sausage and ham, it is called “fabada” (fabada asturiana).
Spanish dish of Fabada (fabada)
Galician cuisine includes boiled octopus (Spanish: pulpo a feira), Merlin fish cooked in clay pots and pork legs with the addition of rutabaga leaves. Continue reading