Why food is not the most important thing in a Spanish lunch
The Spanish word sobremesa has no correspondences in other languages, although the idea here is quite simple. This is the time you enjoy sitting at the table with friends or…

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Jamon-what you need to know about the Spanish delicacy
Being on a par with such delicacies as caviar and truffles, Spanish jamon is considered a true gastronomic symbol of his country. The word jamón means simply "ham". But all…

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Mussels. How are they prepared in Spain?
"Revealed-throw away. Unopened-throw away, " - I say in a hurry to a friend. "Throw everything away? she wonders. No, you need to cooking to throw out already opened. After…

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5 original Spanish sausages

Jamon is famous all over the world. Unfortunately, this can not be said about the Spanish sausages, the names of which are known to gourmets, but say little to most tourists. We will try to fill the gap and tell you about the popular sausages of Spain, worthy to try them. Chorizo (Chorizo) this spicy sausage is loved not only in the Iberian Peninsula, but also in many countries of Latin America. Often in Spanish cities at street stalls you can see quite long queues of people patiently waiting for chorizo sandwiches. Sandwiches and tapas made with this delicious sausage are also popular. And cooks love to bake and grill it, add to soups and stews. Spanish chorizo sausage is made from minced pork, fat and spices. In different regions of the country there are hundreds of varieties that differ in ingredients and method of preparation. Meat is traditionally cut into large pieces, but it can also be finely ground. The most famous varieties – Chorizo de Leon, Galician Chorizo, Chorizo Extremadura, Chorizo from la Rioja, Chorizo from Segovia. The main spice that is used in the preparation of chorizo – smoked paprika. It gives the sausage a characteristic spicy taste and acts as a bright natural dye of dark red color. Auxiliary ingredients are salt, garlic, white wine, herbs and spices. Produce sausage in dried or smoked form. Although traditionally for chorizo take pork, on sale you can find varieties of meat from wild boar, deer or bull. On average, the delicacy costs from 11 to 25 € per kilogram. The most popular Spanish producers – Embutidos Alejandro S. A and Industrias Cárnicas Iglesias S. A. the longest chorizo sausage-1850 meters-made in 2011 in Santa Rosa de Cabal (Colombia). This achievement was even recorded in the”Guinness book of records”. Sobrasada (Sobrasada) This dried sausage was first produced in the Balearic Islands, and then it became popular throughout Spain. Make it from chopped pork (loin or bacon) with salt, ground pepper, paprika and other spices. Grind all the ingredients so finely that the consistency of the finished product looks more like a pate than a sausage. Minced meat stuffed in intestines of any thickness. Dry sobrasada on salty Mediterranean air at high humidity and cool temperature. Such weather conditions are typical for late autumn in the Balearic Islands, when pigs are slaughtered. Depending on the thickness of the loaf sobrasada can wither from one month to six months. The finished product has a sour taste, red-brown color, which gives paprika, and a soft texture that allows you to easily spread the sausage on bread. The delicacy is also added to pasta and seafood dishes, sauces and side dishes are prepared with it. It is necessary to gather in Spain about 7.5-9 € per kilogram. Shelf life of sausage – from 2 to 9 months. Famous manufacturers-Embutidos de Mallorca S. L. and ElPozo Alimentación S. A. Morcilla (Morcilla) Spicy black pudding called “Morcilla” is prepared from pork meat, fat and blood with the addition of rice, garlic, paprika, onions, herbs and spices. Each region has its own recipes. For example, in the Canary Islands popular sweet morsilla, which put raisins, almonds and cinnamon. As a rule, the sausage has a dark color, but there is a white variety of Morcilla Blanca, which is made without adding blood. All other ingredients and method of preparation of this sausage are similar to traditional varieties, but it has a lighter color. Blood sausage is a popular Spanish snack. It is characterized by a crumbly texture and delicate taste. Often the sausage is fried in olive oil, added to soups, paella and stews and even boiled in cider. In Spanish tapas bars, morsilla is often stuffed with squid or added to stewed vegetables. Sausage costs from 4 to 19 € per kilogram. A wide range of companies offer Embutidos y Jamones España e Hijos, S. A. and La Piara S. A. U. Fuet (Fuet) Is a real Spanish delicacy – an unusual dry-cured sausage in white mold. Its name translates from Catalan as “whip”. And indeed-stick sausages are long and thin, light in weight, and to the touch – dense and flexible, which justifies the name. Make sausage from finely chopped pork with bacon, pepper and garlic. Its classic taste is considered, to some extent, exemplary for other products. Also Spanish sausage fuet features a pleasant and delicate mushroom flavor, which indicates maturity. The most famous kind of delicacy is Fuet de Vic. Sausage goes well with cheese, herbs, tomatoes and dry red wine. It is eaten without peeling, together with a white crust and is often used as a filling for tapas. Buy sausage with a white coating in Spain can be in the usual chain supermarkets. It is made by many manufacturers, including Embotits Artesans Can Duran, S. A. U. and Casa Tarradellas S. A. it Costs from 8 to 30 € per kilogram and is sold in sticks of 170-200 grams or sliced. Salchichon (Salchichon) Is another Spanish sausage in a white “dusting” of noble mold, which is an excellent example of the culinary traditions of the country. The product has a pronounced, original taste and aroma with notes of black pepper and garlic – it can not be confused with any other. Sometimes top sausage sprinkle with ground nuts, coriander or grated cheese, they give it an even more interesting flavor. Salchichon is made from pork, but there are variations of venison or boar meat. One of the most unusual varieties of delicacy – salchichon de Aragon-is made from pork liver with marjoram, nutmeg, black and white pepper. The technology of preparation of this delicious white dry-cured sausage in Spain requires compliance with a number of strict requirements. Thus, an integral stage of production is a long drying period (at least a month). During it, the sausage is covered with white mold, indicating its readiness and high quality. For Spaniards salchichon – one of the most favorite sausages. It serves as an appetizer to beer and wine, is added to soups and main dishes. Manufacturers in Spain offer sausage with mold at a price of 6 to 30 € per kilogram. Well – known manufacturers include Embutidos Goikoa S. A. and Campofrio Food Group S. A. Where to buy Spanish sausages in Madrid there are many places where you can try and buy real Spanish meat delicacies. It’s markets (San Miguel, San Anton, San Ildefonso), supermarkets (Eroski, Lidl, Mercadona), specialty shops and restaurants (Viandas, Las Delicias del Jamon). One of the most interesting institutions – Museo del Jamon-Metropolitan Museum of jamon (Calle Gran Via, 72). Here you can find out how much sausage costs in Spain, get acquainted with the products of local producers and dine in the cafe. Also, all visitors have the opportunity to taste and buy jamon, cheeses and, of course, Spanish sausages, which are presented in a wide range.
Source: https://gurmantur.com/evropa/ispaniya/5-originalnyh-ispanskih-kolbas

Summer Spanish soup Ajoblanco: original recipe
Ingredients Almonds 120 g. French baguette 4 pieces Garlic 3 cloves Water 1 l. Olive oil 75 ml. Sherry vinegar 50 ml. White grapes salt 1 tsp. Ajoblanco - Spanish…

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The cuisine of Spain has a truly Royal variety. It is interesting that the traditional "set of dishes" and methods of cooking vary depending on the region. However, there are…

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5 original Spanish sausages
Jamon is famous all over the world. Unfortunately, this can not be said about the Spanish sausages, the names of which are known to gourmets, but say little to most…

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