Traditional Spanish food
The famous Spanish chef Pepe Rodriguez, awarded in 2011 the national award in the field of gastronomy, says that the Spaniards have become worse to eat at home (“se come peor en casa que hace 35 años”). He referred to the results of surveys and studies, which show that put the inhabitants of the Peninsula in the carts in supermarkets. Spaniards usually buy food for a week. So, in the carts became less fruits and vegetables, but much more frozen foods and semi-finished products. Even Pepe sighs that “grandmother’s” recipes in the kitchens of Spanish families are less common, the traditions of Spanish cuisine are forgotten by the younger generation. It becomes interesting, what is the homemade food of the Spaniards?
Breakfast (el desayuno-El desayuno)
Breakfast Spaniards mostly at home. Someone lacking a pair of toast (tostadas – tostadas) with a Cup of coffee (café solo café solo – black coffee café con leche café sleep Leche – coffee with milk). Toasts can be made with marmalade, pate, jamon, tomatoes and olive oil. Here is “grandma’s” recipe: toast + crushed garlic (slice) + a pinch of salt + olive oil.
Spaniards, professing commandment, that this part of daily caloric need to eat without aid friends and relatives, not refuse slice tortilla (tortilla – tortilla). In the classic version, it is fried potatoes until soft, which is poured with slightly beaten eggs.
Cup of coffee for Breakfast
Especially worth noting is the love of Spaniards to sweet bakery products for Breakfast. Many are familiar with churros (churros – churros). It is customary to call them doughnuts, but the churros donuts known to us are not similar at all. They are dipped in hot chocolate or coffee with milk. Churros are popular all over Spain.
Valencia is very popular farton (Spanish, el fartón El farton; valence. el fartó El farto). It is an elongated biscuit, sprinkled with icing sugar. Classics of the genre – dip farton in horchata (horchata-horchata) – a drink of ground almonds with sugar.
In some regions (Mallorca) like for Breakfast Coca de Patata (Coca de Patata – biscuit made from eggs, almonds, lemon zest and mashed potatoes). Abundantly sprinkled with powdered sugar and washed down with hot chocolate or almond milk.
This series is sweet complete Breakfast, you can continue tejeringos (therings, málaga), chucho (Chucho, Chiron), cachuela (of cachuela, Badajoz).
Spanish lunch (el almuerzo – El almuerzo)
Spaniards usually dine between 14 and 15 hours. Lunch is dense, consists of several dishes.
According to statistics, Spaniards eat soup 2-3 times a week. Perhaps the most famous-gazpacho (el Gazpacho)
The first served salad or soup. Recipes soups there are many, however soup not enters in “compulsory program.” According to statistics, Spaniards eat soup 2-3 times a week. Perhaps the most famous-gazpacho (el Gazpacho). His homeland is considered to be Andalusia. In summer, when the Central regions of this province turn into a hot frying pan, there is no better remedy for the heat than a cold soup made from tomatoes, cucumbers, garlic, onions, olive oil and pieces of bread. In Andalusia, they prepare a gazpacho-like soup Salmorejo (salmorejo). It’s thicker than gazpacho.
In Castile prefer garlic soup (sopa de ajo – Sopa de Aho). In the broth add jamon, olive oil, garlic, bread, eggs and a small sweet pepper nyora (nyora). When it ripens and turns red, the pepper is not plucked, but left to dry in the sun.
Spanish dishes that are very popular: paella (paella), squid in ink (calamares en su tinta Navarra – calamares Yong su Tinta, Navarra), stews in Madrid (El Cocido madrileño – El cosido of madrileno).
Initially, paella was prepared from what was at hand. And under hand usually was rice, a chicken, rabbit and vegetables. Now it is a science and there are regional schools of paella, but it is generally recognized that the best paella is prepared in Valencia.
The appearance of the dish with squid in its paint with unaccustomed shocking, but you have to force yourself to try it. Then, as they say, do not pull. Cooking takes a long time, but it’s worth it. Except squid need still onion, garlic, parsley, Cayenne pepper and wine. In restaurants, artificial ink is added to the dish to give a more intense color, at home no one does. Only squid’s own ink!
Winter in Madrid, by the standards of thermophilic Spaniards, very cold. And they make Madrid stew this time of year. Throw into the stew chicken Breasts, beef shank, ham bone, bacon with streaks of meat, chorizo sausage and blood sausages, tomatoes, peppers, chickpeas, potatoes and vermicelli.
For sweet on holidays in Spanish families cook the cake of St. James (Santiago). From desserts easier prepare Miguelitos de La Roda (miguelitos de La Roda) – small cakes from puff pastry with cream, topped with powdered sugar.
Dinner (la cena-La Sena)
Spaniards dine late, often after 21.00. Right, after 18.00 is impossible, should be postponed to 9 PM. For dinner, eat tortilla, paella, or any of the dishes that are not included in the lunch menu. Spanish cuisine is so diverse that the choice is always huge. To the horror of nutritionists, at least half of the population prefer a hearty dinner, which may well last for a couple of hours.
Do not forget that between dinner and lunch, the inhabitants of the country there is also an afternoon snack – la merienda (La merienda). Let it only toast with a Cup of coffee or the world-famous Spanish tapas( tapas – snacks), but it is, according to nutritionists, another meal.
But in Spain, it is very rare to see obese people on the streets. Unlike new York. So much to eat in a day, including bread, meat dishes and sweet desserts, a hearty dinner-and no consequences!