10 most famous dishes of Spanish cuisine
Spain has given the world many brilliant chefs, including the magnificent Ferran Adria, whose restaurant four years in a row was recognized as the best in the world. In the Basque country and Catalonia are known places where you have to book a table not for a month – for the whole year.
But-in the direction of Haute cuisine: once you are on vacation in Spain, it is necessary to try real Spanish dishes!
Despite the hot nature, the Spaniards are not too keen on spicy food. But patatas bravas, or brave potatoes – is one of the exceptions. Fiery red sauce, different in composition from province to province, and large fried cubes potatoes. In Valencia and Catalonia patatas bravas served Aioli – the world famous sauce of garlic and olive oil.
To try the real, authentic paella you need to go to Valencia. It was here in the mid-19th century on the shore of lake Albufera was born dish that became famous all over the world. The main ingredients of Valencian paella-chicken and rabbit, although in other areas of Spain traditional for some reason was considered to be paella with seafood.
On a hot Spanish afternoon, when the sun’s rays are particularly merciless, there are only two ways to cool off: an ice shower and gazpacho. And if the Ice Bucket Challenge is over for you, try the cold soup. Moreover, it was invented where they know how to cope with the heat – in Andalusia, the southernmost province of mainland Spain. The recipe is simple, although there are variations. These are mashed vegetables: tomato, cucumber, pepper, plus onion, garlic, and dressings – olive oil, wine vinegar and a little water. As a side dish to the soup, the same vegetables are cut into small cubes. In some places gazpacho is also decorated with small squares of jamon.
Jamón Ibérico (Jamón Ibérico)
Walk into any bar in Spain, not to mention the restaurants, and you will certainly see there is a pig leg on a special stand – jamonera. Cut the jamon in the same place and exclusively by hand. Iberico jamon is made from black pig with a special diet, considered more delicious and expensive than Serrano jamon.
Juicy, transparent slices of jamon Iberico, and melting in the mouth-this is perhaps the main taste-a memory that remains after a trip to Spain.
Strong roasting breaded often saves any dish. But crispy rings of fresh squid, watered with lemon juice, do not need salvation. The only problem: in a big company it can be difficult to have time to try them.
Octopus in Galician (Pulpo a la gallega)
Going to stay in Galicia? Drop into an old hotel and ask the hostess to prepare a plate of real pulpo a la gallega according to the traditional recipe: boiled octopus with ground paprika, sea salt and olive oil.
Spanish tortilla (Tortilla Española)
Spanish tortilla with potatoes
“Spanish omelette,” as the British call it, is not about Breakfast. Tortilla Hispaniola-a separate dish or tapas, the main ingredient of which-after the eggs-potatoes, pre-stewed with butter and, most often, onions over low heat.
Catalan cream (Crema catalana)
Crema Catalana is one of the most popular Spanish desserts, although, in fact, it is a Catalan reading of the French Crema brulee. Cold custard cream sprinkled with sugar and baked until caramelized crust. A little citrus peel, a pinch of cinnamon, and you’re done.
Chorizo is a spicy pork sausage with an incredibly long aftertaste. If the movie “Girls” was shot in Spain, the heroine, instead of dishes with potatoes, would list dishes with chorizo: it is added to numerous salads, side dishes, pizzas, soups and, of course, the legendary Asturian fabada.
Fabada of Asturias (Fabada asturiana)
The Asturian Fabada
The most famous dish of Asturian cuisine can be prepared with chorizo and morsilla – sausage made of pig’s blood.
Hearty thick soup based on stewed white beans since ancient times warmed in the cold winter residents of the picturesque mountains of Asturias, in Northern Spain.