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…

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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 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.

Spanish dish-boiled octopus (pulpo a feira)
The Spanish dish is boiled octopus (pulpo a feira).

In the Basque country, the famous cheese “idiazabal” is made from sheep’s milk. The main secret of this dairy product is smoked on beech coals.

Another dainty peplum think the fry of eel and the fins of the sea pike. Chili sauce is a constant companion of meat dishes from Aragon.

The provinces of Rioja and Navarre are famous for the unsurpassed quality of vegetables grown here, from which a huge variety of side dishes and sauces are prepared, in particular pimientos rellenos – sweet stuffed peppers.

Spanish dish-sweet stuffed pepper (pimientos rellenos)
The Spanish dish is sweet stuffed peppers (pimientos rellenos).

In Castile and Extremadura, on the contrary, prefer meat dishes. In Soria and Burgos you will cook excellent roasted lamb, and in Segovia-roasted suckling pig.

Catalan cuisine due to its geographical location is closely related to the cuisine of Italy and southern France. The basis of dishes of this Spanish region is 4 sauce: picada (garlic with roasted almonds and herbs), samfain (eggplant, tomatoes and peppers), sofrito of tomato, pepper and garlic) and ali-oli (olive oil with garlic).
Often on the tables of Catalans served fragrant and thick fish soup from the sea devil or stewed stew from the legs and head of a pig. The Salamanca proud of braised veal tail, and in Toledo marzipan is prepared according to an old recipe of North African Moors.

Andalusian cuisine is a fusion of culinary and cultural traditions of the peoples who lived here at different times. Here love everything: and meat on skewers, pre thoroughly marinated-pincho and all kinds of fish and seafood.

Spanish dish-meat on skewers (pincho)
Spanish dish-meat on skewers (pincho).

The famous jabugo ham is produced in the province of Huelva. Valencian cuisine can be singled out separately. Its main difference is a huge variety. In one dish can be combined together fish, vegetables and fruits.

Spanish ham — Jabugo (jabugo)
Spanish ham — Jabugo (jabugo). Photo: http://www.flickr.com/photos/joan_marti/

A variety of rice dishes Valencian chefs can compete with Japanese chefs. That only is the world-famous national dish of Spain-paella (paella).

Tapas
But, despite all the culinary contrasts, there are native national Spanish dishes.
Tapas (tapas) can not be called something specific and cook for a certain recipe. This whole phenomenon and the way of life and nutrition of the Spaniards for several centuries.
According to one version of the ruling in the 13th century king of Castile Alfonso the Wise issued a law. This document obliged the owners of Inns to serve their visitors strong drinks with snacks, so that they do not lose their decorum quickly drunk on an empty stomach. These snacks were placed directly on the mugs of wine or beer. Thus was born the name tapas, Spanish for “cover”.

Spanish tapas
In many regions of Spain, this tradition is still alive. In Spanish, there is a new verb tapear-which means ” walk in bars, drink and eat tapas.” As tapas can be sliced any sausage, grilled vegetables, fried seafood.

Other bars offer endless options of mini-sandwiches, scrambled eggs, pies with different fillings. In General, tapas is a lottery, the Spaniards themselves do not know what they can serve today as a snack.

Spanish dish-Tapas (tapas)
Paella
The most famous hot rice dish is paella valenciana (paella valenciana). It has long been cooked on the streets in special pans of huge size and only men. The composition of this dish in addition to rice may include seafood or meat, vegetables, a variety of spices. According to the Spaniards themselves there are more than 300 paella recipes.

Spanish dish-paella (paella)
Spanish dish-paella (paella).

Spanish delicacy — Hamon
Jamon ( jamon) – dry-cured ham. There are 2 types of ham-Serrano and Iberico (cerrano, iberico). Prepare them from different breeds of pigs, they also differ in the way and duration of preparation.
The cuisine of Spain is also famous for the variety of sausages, many of them, in particular chorizo, are added even to soups.

Spanish wine
Spanish wines and liqueurs are among the best in the world. We have all heard and tasted sherry (Jerez), sangria (sangria). In total, the country has more than 60 wine regions, the most famous — Rioja.

Spanish wine
Spanish cheese
Another culinary calling card of Spain is cheeses. Here they are produced in any area, so no matter what part of the country you visit, everywhere there is your own, cooked according to a special recipe. The Spaniards themselves prefer cheese made from sheep’s or goat’s milk.

Spanish cheeses
Many Spanish dishes are prepared with the addition of olive oil, which is considered to be the best in the world.
The secret of longevity and passion of this people is in olive oil. This gift of nature is a real miracle drug that maintains vitality at the proper level until old age.

The Spanish menu is rich in vegetables. The most important of them are onions and garlic. These amazing plants are considered excellent aphrodisiatic agents. No wonder the Spaniards have included in their kitchen a lot of dishes based on onions and garlic.

Here use any onions: onions, Welsh, shnitov, leek. Prepare it in a variety of ways. Favorite-baked on a fire of vine leeks, which are eaten with sauce “romesco”. The sauce consists of tomatoes, olive oil, garlic, red pepper, almonds.

Separately should be said about garlic. In Spain he is especially revered. It is used to prepare a national dish-thick garlic soup, which is mandatory in a good restaurant menu. Each chef has his own recipe, but the classic version is more like our porridge from an axe. It is cooked from water, garlic, olive oil, paprika, bread plus “secret ingredients”.Basic Spanish side dish – rice. It was brought here by Arabs. Rice is used for traditional main dishes and sweets. Spanish rice with chicken, green pepper, tomatoes and saffron is especially popular.

The Spaniards have a reverent attitude to saffron. This spice is considered a kind of natural viagra. Therefore, probably, it is generously added to many national dishes. In addition to saffron as spices respected Spaniards parsley, Basil, mint.

Spanish cuisine is rich in tomatoes. But tomatoes are considered apples of love.This vegetable is dedicated to the holidays and entertainment in Spanish. It is enough to mention such action as tomato or tomato war.This is when on the streets of the quiet town of bunyol, near Valencia, on the last Wednesday of August, residents and guests throw tomatoes. Spectacle strange, but colourful. All in red: roads, homes, people.

Well, the most famous Spanish dish of tomato – red gazpacho refreshing in the heat. Once it was the soup of the poor, now they do not disdain and wealthy citizens.

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