Eating in Spain – Spanish food review
Spanish cuisine over the centuries has been influenced by many peoples-Romans, Moors, French, Italians. In General, the dishes are simple and uncomplicated, which is explained by their peasant origin for the most part. Each region of Spain has its own gastronomic preferences. In Galicia, tables are bursting with seafood, Catalan cuisine is similar to Italian and French, hot Andalusia is characterized by cold soups, and in the Autonomous community of Castile and Leon, tourists should not be surprised by the presence of braised veal tails in the menu. Spanish culinary traditions are United by only one thing-the products are always used fresh and as diverse as possible, almost no dish is complete without olive oil, and on the table there is always the national pride of Spain – ham ham (jamon). In addition, before the start of any meal, guests are offered a variety of snacks – tapas (tapas). Sometimes they are so abundant that there is no room left for the main course. Spanish snacks-a huge selection and amazing taste of Tapas in Spain can be found everywhere – at any hostess who wants to pamper the household, in bars and restaurants, where it is always crowded and noisy, and visitors discuss the latest news, enjoying a glass of wine or beer, accompanied by a variety of snacks. As a rule, any meal begins with tapas, which are served on small plates. In bars they accompany any drink and in most regions are included in its price. What is offered to guests in the form of snacks? Sausages Chistorra most Often it is ham, LOMO embuchado, salchichon, chistorra. Ham is a pork ham, and everything else is similar to smoked sausages and salami. Salad “Olivier” dish ensaladilla rusa in Almost all regions of Spain in the menu you can see a dish called “ensaladilla rusa”. This is the Spanish version of the salad “Olivier”. Croquettes Croquettes Are a kind of cutlets in breadcrumbs. Croquettes came to Spanish cuisine from France. They can be with potatoes, cheese, chicken, jamon. Croquettes are United by one thing – under the crispy crust there is a very tender filling that literally melts in the mouth. Marinated Spanish olives a Common snack in Spain is olives. Most often they are homemade, so they can surprise with color and appearance of those who used to buy olives in jars. Homemade olives are soaked in brine to get rid of the characteristic bitterness, after slightly beating them with a wooden hammer, so that a crack appears in the flesh. As a result, the fruit is very tasty, but the color can vary from purple to brown or dark green-brown – it depends on the time of collection of olives and the recipe by which they were prepared. Have boquerones, fried fish chanquetes, squid Roman almejas and other seafood Squid Roman In every region of Spain has a favorite with locals seafood. As tapas, you can often find bokerones (miniature anchovies fried to a crisp), Roman squid (rings of squid in batter), chanquetes (small fish, fried to a crisp and served with lemon). Love the Spanish type of seafood called almejas (almejas) is a variety of shellfish that can be steamed in wine or in various sauces. The list of tapas is almost endless, each chef tries to come up with something different to surprise visitors. The national pride of Spain – jamon Jamon Among the Spanish delicacies takes the first place of honor jamon (jamon). This is the dry-cured pork ham that made Spain famous all over the world. Jamon is divided into 2 main types: jamon serrano and jamon iberico. The first is considered a budget option, most often the Spaniards for everyday meals buy it. For the Serrano ham bred pigs of white breeds, and jamon Iberico – exclusively black. The store to differentiate ham by the color of the hooves – white (Serrano) or black (Iberico). The most expensive type of jamon is jamon iberico de bellota, for which pigs are fed exclusively with acorns. Depending on the weight of the ham, the drying and ripening process can take from 6 to 36 months. Ham is eaten fresh, sliced into thin slices, it is added to various dishes. Almost no Spaniard can imagine his life without jamon! “Liquid” gold of Spain-olive oil! Olive oil if you look at some regions of Spain from a bird’s eye view, you can see the endless olive groves. Olive oil has always occupied one of the main places in the life of the inhabitants of the Mediterranean, no wonder it is an integral ingredient of the Mediterranean diet. The peculiarity of olive oil is that it can (and should) be eaten raw. The best olive oil is produced with the mark “virgen extra”, which means that in the production process it does not interact with any chemical or organic substances, it is an exclusively natural product, the most useful for health. In Spain, the leader in the production of olive oil, considered the best in the world, is Andalusia, where the number of olive trees in the millions of Paella, gazpacho and other culinary masterpieces! At the mention of Spain, many will think not only about jamon and olive oil, but also about paella, gazpacho, and flan – a delicious dessert. The popularity of these dishes is easily explained – they are unique and almost unlike other dishes served in other parts of the world. Paella Paella, probably the most famous dish in Spain the Birthplace of paella is Valencia, here this dish is called paella valenciana. The name of the dish gave a special pan, which is traditionally prepared paella. The main ingredient is rice, and then it all depends on the recipe, of which there are about 300 in Spain. It can be seafood or meat (mainly chicken), to which vegetables and a variety of spices are added, including fragrant saffron. The larger the company, the larger the size of the pan in which the dish is cooked. By the way, for big holidays cooking paella engaged mainly men. Gazpacho (gazpacho) Gazpacho-cold soup this cold dish used to be considered exclusively peasant, prepared it from water with vinegar, garlic, stale bread and olive oil. Later tomatoes, cucumbers and peppers were added. Today gazpacho is a salvation in the heat for those who live in the South of Spain, because in summer the temperature can reach 50C (for example, in Cordoba or Seville). Gazpacho can be liquid, in this case it is more like tomato juice in consistency and served in a glass, or thicker, then it is served like other soups in a plate. The dish is often supplemented with crispy croutons, you can add finely chopped vegetables to it. Salmorejo (Salmorejo) Salmorejo Salmorejo is another cold soup typical of southern Spain. It consists of tomatoes, stale bread, garlic, salt and olive oil. Serve soup with slices of jamon and hard-boiled eggs. The consistency of salmorejo is thicker than gazpacho, and due to bread, jamon and eggs, it turns out to be very satisfying, instantly satisfying your hunger. Chorizo, blood sausage, salchichon, the blood sausage — blood sausage If France could enumerate varieties of cheese in Spain an impressive list of work from various sausages. The most popular variety of meat delicacies – chorizo (chorizo). This pork sausage with garlic, various herbs and spices, due to which it turns bright red. Chorizo can be fried, grilled, baked. This sausage is often added to various Spanish soups. No less popular among the Spaniards morcilla – morcilla) – black pudding made from pork blood and pork meat with onions and sometimes rice. Morsilla is most often fried and eaten with bread, sometimes it is made into pates or added to soups. Another leader among the sausages salchichon (salchichon). It is made from pork and bacon, generously seasoned with pepper. Salchichon is most often served as a snack. Flan Flan-a popular Spanish dessert in Spain, many different desserts, but in restaurants often found flan (flan). It is based on eggs, milk, sugar and caramel, optionally you can add cinnamon. Prepare flan in the oven in a water bath, serve it always cold. In conclusion, food in Spain is a pleasant everyday ceremony. Eat here with pleasure, in any case, slowly and slowly. Guests in Spain should be prepared for the fact that the evening meal may start late, depending on the time of year. In summer, dinner often starts at 10-11 PM and even later.