The strongest of the traditional spirits of Spain are various types of aguardiente (Spanish aguardiente, literally - "burning water"), produced by distilling fermented fruit or vegetable raw materials. The most…

Continue reading →

Spanish cuisine (part 2)
Fish and seafood Malaga dish espeto Fish is the main component of the Mediterranean diet. For Spaniards, fish is one of the most favorite dishes. To the family table it…

Continue reading →

Sweet life in Spanish: what is it?
As the great musician Ziryab once commanded, after the hot everything should go to dessert — fruits, cheeses and sweets. It is known that Spanish cuisine has experienced several influences,…

Continue reading →

Spanish cuisine (part 2)

Fish and seafood

Malaga dish espeto
Fish is the main component of the Mediterranean diet. For Spaniards, fish is one of the most favorite dishes. To the family table it is served not only once a week or on holidays, but much more often. In Spanish waters is found a huge number of different fish. One of the most popular fish is tuna. This fish is especially good when it is cooked immediately after being caught. In Spain, tuna is prepared in a variety of forms: smoked, fried, canned. Dried tuna mojama.

Espeto — grilled on a skewer over charcoal fish (mostly sardines), avalanna in sea salt and deep fried, a typical Andalusian dish of Malaga.

Anchovies or “bokerones” can simply be completely fried in olive oil or eaten raw with oil and vinegar. Boqueron is often served as tapas in traditional Spanish restaurants. Fish additionally bring the bread to dip it in sauce, and some parsley for digestion.
Seafood is an integral part of Spanish cuisine (Spain is the second country in the world after Japan in terms of consumption of fish and seafood). Spaniards love oysters, scallops, mussels, shrimp and other seafood, from which they prepare all kinds of soups, paella, sauces, served as a separate dish or as tapas. On the Mediterranean coast of Spain popular dish called Zarzuela-assorted stewed fish and seafood, drenched in thick sauce.

Main article: Hamon
Jamon (Jamón) — dry-cured Spanish ham. Spanish delicacy and delicacy. National treasure and heritage of the country. Ham-the basis of Iberian cuisine and translated from Spanish-means ham. Pork ham is salted, dried and dried under strictly defined conditions, which ultimately leads to the creation of one of the best and most famous meat delicacies in the world. Ham practically does not contain cholesterol and is the most consumed meat product of the country.

Traditional Spanish jamon can be seen in almost any bar and restaurant. Right from the ceiling hung an impressive kind of pork hams, and one of them, opened, usually fixed in a special machine on the bar.

There are two main types of jamon-jamon Serrano (Jamón serrano) and jamon ibérico (Jamón ibérico), which is often called “pata negra” or “black leg”. They differ in the method of preparation, the duration of preparation, and the most significant difference between jamon Serrano and Jamon Iberico is the breed of pigs and their diets. Externally, they can be distinguished by the color of the hoof: Serrano-white, Iberico-black.

Sausage goods
In addition to the famous jamon, Spanish cuisine is famous for a variety of sausages. The Spanish version of black pudding — morsilla-is prepared according to several regional recipes, and the most famous is morsilla from Burgos. Catalan blood sausage called butifarra. Spanish smoked sausage chorizo pork with paprika and garlic was also included in the cuisine of many Spanish-speaking countries and Portugal. In Majorca, sausage sobrassada is prepared from dried minced pork.

Poultry dishes are common in all regions of Spain. As a rule, the food consumed chicken (Spanish pollo). Depending on traditional cooking methods, specific to a particular part of Spain, poultry meat roasted on a spit or on the grill, stewed in sherry or cider, stuffed seafood or vegetables, baked, etc. Among dozens of different recipes stand the chicken in the sherry, chicken in tomato sauce, chicken braised with vegetables in wine sauce, chicken sauce chilindron.

In Galicia is very popular meat Capon (Spanish capón) – fattened castrated rooster. Its meat is more tender than that of an ordinary chicken. Capons are used to prepare exotic dishes such as capons stuffed with oysters or chestnuts.

In Navarre, bordering France, there are many ways to cook duck, here are some of the traditional dishes: duck liver in plum sauce, duck pate (Spanish: paté de pato), smoked duck legs. Preference is given to mulard ducks.

Sweets and desserts
The most famous Spanish sweet outside Spain is probably the turron. Before the Spanish almonds, if bakeries can be something to compare, have done to Christmas. But since turron is now produced not so much for Spaniards as for tourists, these sweets are sold all year round.

Turron is nougat with nuts. Its production went to the Spaniards from the Arabs, who inhabited the Iberian Peninsula about a thousand years ago. Long before the advent of sugar, mankind sweetened food with honey, so the culinary products that were prepared with honey are rooted in the distant past. Traditional turron is made from high quality products-honey, egg white and various nuts. You can also find it with chocolate, dried fruit and rice.

Polvoron, like bakeries — Spanish Christmas sweets, without which none of the Spanish table during the holidays. This is a very crumbly cookie, its name is translated from Spanish: “polvo” — dust, and” pólvora ” – gunpowder. The Spaniards claim that this cookie has Spanish roots, and in any case not Muslim. This can be seen by looking at the ingredients. After all, this polvoron is made on pork fat, it is still necessary to add roasted almonds, cinnamon and ground sesame. In Spain, it is believed that the best polvoron is made in Andalusia and from there distributed throughout the country. The filler of this cookie can be different-lemon, chocolate, anise.

No less popular in Spain are a variety of creams (cremas) [cremas] and puddings (flanes) [flanes]. One of the favorite Spanish desserts — Catalan cream (crema catalana) [Crema Catalana]. It consists of egg yolks, sugar, milk, lemon zest and cinnamon.

Among the traditional sweet dishes of the Canary Islands — almond cream (bienmesabe) [bienmesabe] and milk pudding in the Canary (canaria leche) [Leche Canaria].

In Navarre, a sweet rice pudding (arroz con leche) is prepared, very reminiscent of a thick porridge. Its surface is necessarily sprinkled with ground cinnamon.

In the Basque Country and Asturias, the most popular fruit is the Apple. Among the favorite desserts of the Basques and asturians — baked apples stuffed with nuts and dried fruits, apples with vanilla cream, Apple pie, Apple croutons, Apple pudding.

In Valencia and Murcia, citrus desserts are common, such as orange slices in liquor (naranjas con licor) [naranjas con licor], or orange pudding (flan de naranja) [flan de Naranja].

The area of Avila is famous for a special dessert-the yolks of St. Teresa.

Speaking of Galician sweets, it is impossible not to mention chestnuts in sugar glaze. Here they are called in French — marrón glacé [Marron glass]. Very popular different types of meringue, for example meringue with coconut (cicadas) [cicadas].

“Wine region number one” – La Rioja-is also famous for sweet dishes. Among them pears in red wine (peras al vino tinto) [nepac al Vino Tinto], peaches in wine (melocotones con vino) [melocotones con wine] wine sorbet (sorbete de La Rioja) [the sorbet de La Rioja]. However, similar desserts are found in other parts of Spain.

Cheeses are produced in all regions of Spain. Unlike neighboring France, they are rarely used for cooking complex dishes. Spaniards prefer to cut cheese slices and serve or put on bread.

The most famous Spanish cheese is Cabrales with blue mold. It is produced in Asturias from a mixture of cow’s, sheep’s and goat’s milk. This cheese has a rather sharp smell and sharp taste. Traditionally, Cabrales cheese should be covered with animal excrement and then wrapped in maple leaves, but in our time, most manufacturers have abandoned this technology. Another famous cheese, afuega’l pitu, is produced in Asturias. Its name can be translated as “drown the chicken”. It is produced from goat’s milk and is particularly hard. According to one version, this is due to the unusual name of the cheese: swallow this “chicken” is not so easy, the best way to wash it down with wine.

Spain is famous for its variety of cheeses. Each area has its own exquisite variety of cheese. In Galicia, it is San Simon and tetilla from cow’s milk. The most famous cheese in the Basque Country is considered idiazabal. It is made from sheep’s milk and smoked on beech coals. Castile-La Mancha produces Manchego cheese from sheep’s milk. In Castile and Leone, one of the best is considered Burgos cheese-young cheese from sheep’s milk, which is both unleavened and salty. Here, in the province of Zamora, the eponymous hard cheese is made from sheep’s milk. In Catalonia, cheeses are produced from goat’s milk. For example, montsec-in the process of maturation, its surface is rubbed with ash. In the Balearic Islands, mahon cheese is made from cow’s milk. Due to the addition of seasonings, it has a somewhat pungent taste. The most famous cheese of Extremadura, plasticky goat cheese with a reddish hue thanks to the addition of paprika. The province of Caceres produces ibores goat cheese.

National Spanish cuisine
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…


Sweet life in Spanish: what is it?
As the great musician Ziryab once commanded, after the hot everything should go to dessert — fruits, cheeses and sweets. It is known that Spanish cuisine has experienced several influences,…


Crossing desserts
If you are on a diet or hungry, but can not eat right now, immediately close this text, because it will be about desserts. They eat scones in England The…


10 facts about Spanish cuisine
Spanish cuisine is one of the most popular in the world. Much is known about it, while much of the information available to non — professionals in gastronomy is not…