Easy Spanish Recipes
Spain has varied and mixed heritage and it is indeed reflected in its food. Spain is a Mediterranean country, the cuisines and culture has had a strong effect of its origins. Spain has governed a few colonies in its time and not surprisingly many of the common native food of its colonies were brought into Spain You will also find that the Spanish cuisines draw inspiration from its Moorish and Jewish heritage as well as from Reconquista. Pork is extremely well liked in this country and was traditionally considered to be the mark of christian individuality as the Jews and Muslims did not consume it.
Spain is the biggest producer of olive oil, infact half of the world’s olive oil is produced in Spain. Not surprisingly it is utilized in lots of Spanish cuisines. Northern Spain also uses lard and butter equally well.
Spanish dishes have some distinctive characteristics in the way in which its prepared and served. Onions are garlic are used extensively and wine and bread is served along with most meals. There is good variety in desserts and fruits and dairy products are part of them. Desserts are often served along with the main course. There is a unique Spanish custom that involves the serving of appetizers called ‘tapas’ prior to any drinks.
Lets take a short peek at a few of the favored Spanish dishes:
Gazpacho: Gazpacho is a sort of vegetable soup comprised of garlic, stale bread and olive oil and sometimes tomato and bell paper is also added. It is served both cold and hot. The cold variant is called Gazpacho and the hot variant is called gazpacho manchego and sometimes includes mushrooms and rabbit meat that is less of a soup and more like a stew.
- Paella – A rice dish originally from Valencia. The main ingredients are rice, saffron and olive oil, and the dish is usually garnished with meat or seafood, and vegetables.
- Chorizo – A spicy sausage made using fatty pork and seasoned with chili and paprika. There are a couple of varieties: hot (“picante”) and sweet (“dulce”). Most varieties can be eaten cold, although there are some regions of Spain which produce varieties that require further cooking. Chorizo is not only eaten on its own, but is also used as an ingredient in other dishes.
- Jamn serrano – Dry-cured ham.
- Fabada Asturiana – A bean stew that also contains black blood sausage (“morcilla”), chorizo and pork, and which is flavored with saffron and other seasonings.
- Olla Podrida – A rich stew with bacon, poultry or game, ham, meats and vegetables.
Calamares: Squid dish which is fried in olive oil.
Pescaito Frito: Fish which is marinated and fried after battering it into pieces.
Tortilla de patatas: A form of omlette laced with smashed potatoes and seasoned with onions.
For additional information and videos on the various Spanish cuisines please check out Spanish Food.