Spanish national cuisine is replete with fish and seafood dishes. But no less famous are such dishes of Spanish cuisine as Riojan, partridge, escabeche and the famous gazpacho. Although many consider the cuisine of Spain not as refined as the cuisine of France, the dishes representing this country are famous for their rich taste and long aftertaste. The names of Spanish dishes alone arouse interest, not to mention their amazing taste. And the cuisine of Spain in the photos below will invariably whet the appetite of even a well-fed person.
Freed from the Francoist dictatorship, in the late 1970s Spain rushed forward in all areas where progress was hampered by its international isolation. Another impetus for cultural development in a new, much more creative aspect was the 1992 Olympics in Barcelona.
The first in the “new cuisine” were the Basques. Having earned money from shipping and high-tech industries, the inhabitants of the Basque Country began to appreciate everything they could spend on with pleasure. Good cuisine became the most important item of expenditure, since the Basques have long been famous as the greatest gourmets in all of Spain.
The first iconic restaurant in this province was Arzak by Juan Marie Arzak, which opened at the end of the 19th century. The eternal Basque desire to do everything differently and not be like other Spaniards, a unique range of products (including such rarities as sea fish fry and eel tongues) plus those same high technologies eventually gave rise to the most interesting and creative cuisine in the country.
The second point of support in the history of Spanish cuisine was Catalonia. She gave the world the most famous chef not only in Spain, but in the whole world. Ferran Adria, who became the chef of the El Bulli restaurant in Costa Brava in 1986, believed that traditional recipes did not fully reveal the taste of excellent Spanish products.
Check out the photos of Spanish cuisine and their descriptions, and you will definitely want to try at least one of them:
Spanish cuisine dish Riojan style potatoes
Ingredients: boiled potatoes, chorizo, paprika.
Rioja is famous, among other things, for its chorizo sausages. No matter how they are prepared, the most popular way is with potatoes. Boiled potatoes are heated in a spicy sauce with red pepper, bay leaf and chorizo. Today, Riojan-style potatoes are found on restaurant menus throughout the country, but the most correct ones are in Rioja Alta.
Cuisine of Spain: partridge escabeche
Ingredients: partridge, carrots, onions, wine vinegar.
Escabeche (escabeche)- a method of preparing fish and vegetables popular throughout the country. There is no sea fish in Rioja, so escabeche (marinated in wine vinegar) is prepared here from partridges abundant in the forests. First, they are fried with vegetables, and then they are poured with marinade and you get a spicy snack. Partridge escabeche, in addition to everything, is stored well and for a long time.
Spanish vinaigrette with butter
White Bordeaux is perfect for this dish: it is not too aromatic, so it has nothing to lose against the fragrant unrefined sunflower oil, and its smooth taste with medium acidity perfectly supports the taste of the vinaigrette.
Addition to the Spanish vinaigrette with butter: an inexpensive white Bordeaux with a dominant sauvignon blanc.
Dish of traditional Spanish cuisine: herring under a fur coat
The joy of Soviet feasts can also be raised to a good restaurant level. You just need to carefully observe the proportions of boiled vegetables and complement them with a thoughtful combination of fried and pickled onions. Traditional Spanish cuisine is not complete without famous Spanish wines. This dish pairs beautifully with Chablis, which has just the right acidity to balance the richness of the herring and mayonnaise dressing.
For a more festive option for herring under a fur coat, you can choose sparkling cheerful prosecco.
National Spanish dish gazpacho
Ingredients: tomatoes, bell peppers, garlic, white, olive oil, vinegar.
It is not surprising that a cold one appeared in the hottest province of the country: in the Seville summer, when the thermometer goes over 40 ° C, nothing compares to ice-cold gazpacho. There are many variations of the recipe and similar dishes in Andalusia, among which the most notable is ajoblanco - a cold soup made from garlic and grapes.
Cuisine of Spain: pescado frito dish
Ingredients: small fish of different varieties, olive oil, lemon.
Maritime Andalusia has an extensive fish menu, but the most popular dish is the simplest one. All small fish caught in the morning (pescado frito) are rolled in flour and deep-fried in olive oil. Serve pescado frito with a slice of lemon both as an appetizer and as a main course. Wine: dry Amontillado sherry.
Traditional Spanish dish: oxtail soup
Ingredients: oxtails, red wine, saffron, garlic, onions, carrots, jamon.
Oxtail soup occupies a special place in traditional Spanish cuisine. In Cordoba and Seville, bullfighting is loved to the point of fainting and fighting, so it is not surprising that it took place here very often. Initially, the dish was prepared from the tails of fighting bulls, but the recipe quickly became popular and acquired a purely peaceful sound. The point of oxtail soup is to soften the tough meat by simmering it for a very long time in a spicy sauce.
Spanish octopus in Galician style
Ingredients: octopus, potatoes, paprika, olive oil.
This dish of Spanish cuisine consists of slices of octopus laid out on a wooden plate, sprinkled with fragrant red paprika, throughout Spain they are called “Galician”, and only in Galicia itself - “fair”, since they were previously prepared during village holidays and bazaars. Boiled tentacles of Spanish octopus in Galician style are generously flavored with olive oil and served with boiled potatoes. Wine: white wines from Rias Baixas, the most famous being Albariño
Spanish cuisine: pimiento del padron
Ingredients: Padron peppers, olive oil, coarse salt.
Small green peppers, quickly fried with salt, are the simplest and most popular snack in all tapas bars, but they come from Galicia, where this variety of peppers was developed. Even a Galician proverb warns of their main feature: about an indecisive person they say: “pimiento del Padron, the eleventh sharp.” But the unexpectedly spicy pod in almost every serving of pimiento del padrón is part of the dish's legend and appeal.
Spanish baked baby goat
Ingredients: kid, olive oil, rosemary, garlic.
The Spanish baked kid dish is comparable to the Pyrenees in its simplicity of outline and antiquity. The baby goat is coated with butter, flavored with herbs (or even dispensed with) and fried for a long time on a spit or grill over not too hot coals. The trick is to fry it so that you can do without a knife, but even slightly less perfect samples are very tasty.
Spanish morcilla
Ingredients: pork, pork blood.
Blood sausage- food is essentially completely medieval, but retains its glory where they know how to do it really well. In Spain, the art of its preparation was preserved and enhanced in the ancient fortified cities of Burgos and Leon. Wine to go with the Spanish Morcilla: Ribera del Duero Crianza.
Traditional Spanish dish: roast suckling pig
The oldest restaurant in Spain is located in Segovia and is famous. Over the four centuries of the restaurant's existence, they have learned to fry it so soft that when serving, the waiter cuts it into portions with the edge of an ordinary plate. You can try approximately the same baked pig, only without the historical aura, in other restaurants in Castile y Leon.
Cuisine of Spain: Catalan paella
The undisputed homeland of paella is Valencia, but rice also grows and fish is caught in Catalonia, so it also has its own version of paella, which is often simply called “rice with seafood.” Although paella is prepared in Catalan style in exactly the same pan and according to the same principles as in the neighboring province. The only exception is that in Catalonia they rarely make mixed paella with shellfish and poultry.
National dishes of Spain: jamon and sausages
Jamon- the main gastronomic pride of Spain.
Any decent bar or restaurant will have dried pork feet hanging above the counter, as there is no better or more popular appetizer to go with wine. The best jamon is made from Iberian pigs, which roam freely through the forests and feed mainly on acorns - it is this lifestyle that allows the jamon not to be too fatty and at the same time have a delicate nutty aroma. In addition to jamon, Spain makes many other meat delicacies, which tourists often ignore, but in vain.
Particularly worth tasting are chorizo (spicy smoked or cured sausage), Catalan butifarra and Galician androlla.
Spanish cheeses
Spanish cheeses are not as famous as French and Italian ones, but they deserve no less attention.
About 100 varieties of cheese are produced in Spain (in Asturias alone - 42), of which 28 are protected by origin. The most famous Spanish cheese is manchego. Both in taste and in production technology, it is a distant relative of Parmesan, although it is rarely aged for so long. Galician queso tetilla, a delicate, salty cow's milk cheese, Basque sheep's idiazabal, soft sheep's torta de casar from Extremadura and blue cabrales from Asturias also deserve thoughtful tasting.
From delicious tapas to superb seafood and traditional grilled meats, this is Spanish cuisine made only from products of Spanish origin.
The most popular dishes in Spain
Don't leave Spain until you try the following dishes:
Red, ripe tomatoes, olive oil, garlic, bread, pepper and cucumber are mixed until silky smooth, which is then cooled and poured into plates or glasses. This summer soup is so delicious and so refreshing! In Andalusia in southern Spain, people eat it every day in the summer. At the same time, there is always a dish with an appetizer, or tapas, on the table.
Also try salmorejo soup from Cordoba, be sure to have a thick version - it is often served separately with pieces of ham, which must be scattered over the surface of the soup.
In the Valencia region, locals say that rice can be eaten every day, all year round. Valencian paella consists of chicken or rabbit meat, saffron, green beans and lima beans. But the most important ingredient of the dish, of course, is rice, which grows on the east coast of Spain. It is good because it absorbs the aromas of all the products added to it.
Tortilla Espanola
Eggs, potatoes, onions... This combination of products is so perfect! True, all this should not be eaten separately, but as part of a delicious Spanish omelette - tortilla. The potatoes and onions are slowly fried in olive oil, then mixed with a beaten egg to help their flavors meld together. Then add chorizo, ham, spinach, zucchini or whatever you have on hand.
Gambas Al Ajiyo or Garlic Shrimp
Just imagine: you go to a tapas bar and the bartender serves you a clay dish filled with sizzling fried shrimp, the tantalizing aroma of which excites your senses. Well, how can you resist and not order at least a couple? To make something similar at home, fry finely chopped garlic and green chilies in olive oil, toss in the shrimp for a few minutes and add a small amount of parsley. Nothing could be tastier and simpler!
Toasts with tomatoes and jamon
In western Spain, black pigs roam among the oak trees. They are the ones used for food. Marbled Spanish pork has a nutty taste that is distinctive from other types of meat. Cut a thick piece of bread, toast it in the toaster, now add slices of tomato and pieces of chopped garlic, drizzle with a little olive oil and add pieces of jamon. A quick and tasty snack is ready!
Patatas Bravas
Perhaps the most common tapas appetizer is patatas bravas. It varies in its ingredients and taste in different parts of the country, but absolutely all versions include fried potatoes. In Madrid, bravas sauce is made with sweet and spicy bell peppers, olive oil, flour and broth, but never tomatoes. Some fans put garlic in it, while others add their own ingredients, which they keep as a closely guarded secret.
Poyo Al Ahiyo
Any Spaniard will tell you that the best garlic chicken is the one his grandmother makes. Of course they are all right. Unpeeled garlic cloves are fried in olive oil for flavor, then removed and spooned over the chicken. When the meat is ready, the chicken is seasoned with rosemary, thyme and some dry sherry or white wine. However, this recipe is not final. There are many variations on this theme.
Cochinillo asado
People may claim that they are going to Segovia to see an amazing Roman aqueduct, a fairytale castle or a beautiful cathedral. In fact, they go there to eat. In Segovia, the specialty is roasted lamb or pork. The meat is cooked in huge wood-burning ovens, and it is so tender that it literally melts in your mouth.
Pisto
The Spanish version of ratatouille is very popular throughout the country. Pisto contains onions, garlic, zucchini, peppers and tomatoes. They are all slowly fried in olive oil. Haste will not help here. The dish is prepared slowly and tastefully. It is often served as a first course, sometimes with scrambled eggs or chorizo. True, it is good in itself.
The Spaniards eat huge amounts of turron, or almond nougat. This sweet is usually eaten at Christmas, although it is sold all year round. The vast majority of nougat is produced in the small town of Gijon in the province of Alicante. This is where local almonds are mixed with honey and egg whites. There are two main types of nougat - soft and almost hard. The latter is like this because it contains pieces of almonds.
These are the most popular Spanish dishes. If you go to Spain, be sure to try them.
Cuisine of Spain, national and local: what to cook and where to eat. Recipes, cooking methods, snacks, desserts, hot dishes and drinks in Spain.
- Last minute tours to Spain
- Tours for the New Year Worldwide
Those who have already been to Spain will agree with us that traveling through this kingdom is an exciting and unique activity in itself. For every tourist, Spain is unique, but for gourmets, perhaps, it is a real Paradise.
Cuisine in Spain is one of the main attractions of the country. The original Spanish cuisine is quite simple, based on onions, garlic, bell peppers, herbs, sage and olive oil. Many dishes are characterized by cooking techniques such as grilling, baking with sheep's cheese and braising in wine.
Despite this, it is wrong to talk about a single national Spanish cuisine, because traditional Spanish cuisine is rather a community of cuisines from numerous regions of the kingdom. This is what makes her unique. The character of modern Spanish cuisine was once heavily influenced by the Romans, Moors and Americans. Each regional cuisine of Spain was influenced by climatic conditions, life and customs of the population, traditions and history.
Spain is a Mediterranean country, and therefore, like the population of any Mediterranean country, the Spaniards are very fond of fish and seafood. Seafood dishes are found everywhere: in restaurants, in homes, in stores. But despite everything, fish delicacies are not the main thing that Spanish cuisine offers us. It turns out that in reality there are more meat dishes in the country's traditional cuisine.
Spanish cuisine is endless, you can’t try everything in your entire life. However, each of you should definitely try the dishes that have become classics and the pride of Spain: the famous Valencian paella (paella, rice with seafood), delicious gazpacho (cold tomato soup), the popular Spanish omelette of potatoes and eggs - tortilla, the iconic churros (something like donut cookies) with hot chocolate, spicy chorizo sausage, the famous Spanish blue cheese cabrales and the national delicacy ham jamon.
Let’s also not forget that more than a hundred brands of wine are produced in Spain, as well as Asturian cider and the Tenerife beer Dorada and Tropical, popular in the Canary Islands.
Paella in Catalan style
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Northern cuisine
Northern cuisine is primarily rich in a variety of fish dishes, which is due to the presence of numerous fishing villages on the Atlantic coast. Popular fish dishes in the Basque Country include marmitaco (potatoes with mackerel), changurro (clams with crab) and delicious baby eels. In Cantabria, the cuisine was influenced by the mountains, rich in pastures - beef and cheeses are favorite dishes on the tables of Cantabrian residents. In Galicia, prominent representatives of the local cuisine are pote (pork and cabbage stew), pulpo a feira (boiled octopus) and whiting fish stewed in a clay pot. The calling card of the northern province of Asturias is cider, and the Principality of Asturias is also known for its traditional fabada - a thick bean soup with ham and sausage.
Cider
When in Spain, be sure to try cider. The best cider in all of Spain, and perhaps in the world, is produced in Asturias. The climate of Asturias is characterized by high humidity: the province receives heavy rains all year round. Thanks to this gift of nature, Asturias is the ideal region for growing excellent apples. It would be a sin not to produce cider in Asturias! It is here, in northern Spain, that 80% of the country's apple wine is produced. Cider is the wealth and attraction of Asturias. It is no coincidence that the Asturian proverb says: “If a man lost paradise because of an apple, then thanks to cider he found it again.”
In Asturias there are traditions of drinking cider. For example, it is not allowed to be mixed with other drinks, which is why Asturians even call cider the “jealous bride.”
Asturias has its own cider consumption traditions. Firstly, cider is not allowed to be mixed with other drinks, which is why Asturians even call cider the “jealous bride”. Secondly, the drink must be served at a certain temperature (+12...+14 °C), at which the unique apple aroma is emphasized. Thirdly, the glass should be made of thin glass, at least 12 cm in height, wide and slightly wider at the top. Fourthly, in order to pour cider into glasses, you need to have special skill. Standing straight, the bottle is held above your head at arm's length, the glass is held as low as possible with the other hand, a thin vertical stream of cider is directed into the glass so that the drink touches the edge of the glass, this is the only way to achieve high foam, and the cider gets rid of excess carbon dioxide. Fifth, drink the entire contents of the glass at once, before the optimal taste of the cider disappears. And yet, at the bottom of the glass they always leave a little drink, which is poured onto the floor. That is why in cideries the floor is covered with sawdust or shavings. There are several explanations for this tradition. The first explanation is that the cider is thrown onto the floor to give back to the earth what it has given. The second is to clear a glass for a neighbor at the table (previously, one glass was often shared at the table, and it was customary to drink cider in a large group). Third, to drain the sediment that appears at the bottom of the glass. The fourth explanation was most likely invented as a joke - to wet the neighbor’s feet.
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Mediterranean Kitchen
Mediterranean cuisine is rich and varied. She is famous for her eponymous diet, based on the trinity of wheat, olives and vines, to which are added fish and meat, rice and eggs, vegetables and fruits, cheese and kefir, garlic and herbs.
Catalan cuisine is based on sauces: sofrito (garlic, onions, tomatoes, peppers and herbs), samfaina (tomatoes, peppers and eggplant), picada (garlic, peppers and roasted almonds) or ali oli (garlic and olive oil). A favorite dish of the Catalans is cazuela (oxtail and vegetable stew). The chefs of Catalonia will also delight you with a stew of pork heads and legs, thick and aromatic monkfish soup and fried sausages with white beans.
If you are lucky enough to visit Valencia, try the famous paella and fideua. Real Spanish paella is a dish of rice, tinted with saffron, with the addition of olive oil, as well as various fillings (seafood, meat, vegetables, etc.). Fideua, or vermicelli in Valencian style, is a dish of vermicelli and seafood. There is a legend that fideua is a dish that was born thanks to the absent-mindedness of a young fisherman. A fisherman, preparing paella for his comrades, mistakenly, thinking about his beloved, poured vermicelli into the dish instead of rice. Fishermen really liked Fideua and quickly spread along the entire Mediterranean coast. Unlike paella, which contains not only seafood, but also meat and vegetables, fideua is prepared only with seafood.
In Murcia, the cuisine is also based on seafood, for example, in this province a popular dish is caldero, prepared from rice and fish, traditionally in a cauldron.
But the city of Mahon, on the island of Menorca in the Balearic Islands, is the birthplace of mayonnaise, which has spread throughout the world and is well known to you. So, when you find yourself in the Balearic Islands, try this popular sauce. I wonder if it is different from the “Provençal” we are used to?
Walk through the market
Cuisine of Central Spain
The nature of the cuisine of central Spain was greatly influenced by the geographical location and occupation of the population: there is a harsh climate, mountainous terrain all around, and people engage in hard physical labor. Therefore, the food in this region is hearty, mainly meat, game, various sausages, beans, lentils and rich cocido soups.
A special asset of Spanish cuisine is the dry-cured pork leg of the hind leg, popular throughout the kingdom - jamon.
Chorizo (or chorizo), chistorra, lomo, salchichon, morcilla, sobrassada, butifarra, fuet - all these are the names of numerous and beloved Spanish sausages all over the world. Surprisingly, Spanish sausages are very popular among tourists as souvenirs. By the way, you can try Spanish sausages not only in Central Spain - each region of the kingdom is famous for its variety of Spanish sausage.
A special asset of Spanish cuisine is the dry-cured pork ham of the hind leg, popular both in Central Spain and throughout the kingdom.
Ham, like good expensive wine, takes many years to be born and has its own quality mark (Denominación de Origen). It is no coincidence that Iberico jamon is delivered to the royal court.
The most valuable jamon is jamon iberico, or it is also called jamon pata negra, which translates as “black leg”. This jamon is made from the meat of black pigs of the Iberian breed, fed on a special diet: either acorn-based - beyota, or combining acorns with fodder - resebo. Serrano jamon is considered a cheaper jamon. It is made from the meat of white pigs, usually fed on forage. In addition to the jamon itself, there is also jamon delantero, or it is also called jamon paleta, which means “front leg”.
Southern cuisine
Southern cuisine merges the cuisines of all the peoples who once lived on this fertile land. For example, the famous and beloved cold soup made from pureed vegetables, primarily tomatoes, gazpacho, as well as the intoxicating sherry from the city of Jerez de la Frontera were born in Andalusia, and this province inherited sweet turrones from the Moors.
Not a single Christmas table in Spain is complete without traditional Spanish turron, translated as nougat. The most famous traditional Spanish turron is the soft turron of Jijona (turron de Jijona), it is prepared by hand in the town of the same name in the province of Alicante. Once upon a time, turrons were prepared exclusively with almonds (ground or whole - hence the two ancient types of turrons: Gijon turron - soft, Alicante turron - hard), currently the range of turrons has increased, and the sweetness is prepared with various nuts and even chocolate and dried fruits and puffed rice.
Southern cuisine merges the cuisines of all the peoples who once lived on this fertile land.
Turron has been eaten in Spain since ancient times. He was brought with him by a people unfriendly to the Spaniards - the Arabs, or as they were called then, the Moors. The Moors left, but the Turrons remained, and now it is difficult to imagine Spain without national nougat, especially during the Christmas holidays. And in Gijon, province of Alicante, there is even a museum of these sweets made from nuts, honey and egg white or yolk.
But no one brought Churros to Spain, and Spain itself is considered the birthplace of these sweet fried sausages or rings of choux pastry, shaped like a multi-pointed star in cross-section, where this dish is traditionally served for breakfast. Real Spanish churros are consumed by dipping in hot, gooey chocolate, which is always served with pastries.
Where to taste Spanish cuisine
Once in Spain, you can easily find a place where you can eat tasty and satisfying food everywhere. Perhaps many tourists will be pleased by the fact that food in Spain is most often an inexpensive pleasure (on average 12-18 EUR), although there are restaurants with higher prices, in which the bill for lunch will be from 25 EUR. Prices on the page are as of November 2018.
By the way, it’s worth paying attention to how the prices are written on the menu. If IVA is written next to the figure, then when calculating the cost of the dish you will have to add VAT equal to 7%. If the inscription is IVA includo, then VAT is already included in the price.
For those tourists who are interested in eating inexpensively and who do not want to end their meal with an unexpectedly large check, we advise you to choose establishments where menus with prices are presented at the entrance. The “star rating” of the restaurant you choose, indicated by the corresponding number of forks, also plays a role. Moreover, keep in mind that the cost of ordering at a bar at the counter will be approximately 15% lower than at a table. But if you decide to taste Spanish cuisine outdoors, it will cost you a little more than if you do it indoors in a restaurant. Also pay attention to the presence of a special menu - Menu del dia, offering you set meals that are cheaper than the included dishes, paid separately.
As for the service charge, it is included in the price of the dish listed on the menu. Therefore, tipping in Spain is a purely personal matter for each guest, although for good service it would not be a bad idea to thank the waiter by giving him 5-10% of the check amount. In bars and street cafes, the bill is usually rounded up; otherwise, you can leave the change given to you as change on the table.
Catering establishments in Spain usually have a day off on Sunday or Monday and also close for lunch, so plan your lunch an hour and a half earlier. And don't forget that Spanish cuisine is a pleasure that is pleasant to stretch out. ¡Buen provecho!
Bon appetit to you, tourists of Spain!
It is almost impossible to beat Spain's gastronomic diversity. There are so many regions in the country that tourists will be amazed by thousands of aromas and tastes, because each region has its own specialties.
Famous for flamenco, football, its beautiful coastlines, long sunny days, exceptional nightlife, siestas, incredibly long names of locals, islands and the fact that Spanish is one of the most widely spoken languages on Earth after Mandarin and Chinese.
But don't forget that this vibrant region of the Iberian Peninsula is also famous for its excellent food.
Spanish cuisine is far from the healthiest cuisine in the world and it is not cheap, but it is not without its charm and surprises tourists with its colors, variety and incredible combination of flavors.
When I started writing this post, I wanted to make a Top 10 must-try dishes in Spain, but in the process I realized that I just couldn’t decide where to rank the dishes and instead I just decided to write a list. Each of these dishes reminds me of some amazing moment from my holiday in Spain, and I hope you will have pleasant memories associated with them too.
Tapas - Spaniards eat it at any time of the day or night
You can't visit Spain without trying the famous tapas! It's like going to and not seeing the Eiffel Tower, or like ordering American coffee in Italy.
First of all, tapas is not a special dish; This is a small snack that Spaniards eat at any time of the day or night, anywhere. I will not talk in detail about tapas, because there is a lot of information about them on the Internet, and it will probably take me several hours to share my impressions of tapas with you.
I'll just tell you some interesting facts about tapas.
Tapas is a part of Spanish culture, and to better understand this, you should know that in Spanish there is even a verb "tapear", which means "to eat tapas". Because of the hype around tapas, sometimes you have to pay for these snacks.
While in these cities and even tourists they are provided free of charge with every drink you order at a bar or pub, there are still places like or where you are most likely not going to get free tapas.
The best tapas I tried were in Madrid, in the popular bars of this city, where you don’t even have to pay for lunch or dinner, because every time you order a beer, they bring you a plate of mini sandwiches, almonds, squid or whatever... then other snacks. And the coolest thing is that the dishes are not repeated.
On the other hand, the most delicious tapas I ate was made from blue cheese, I tried it on the beach of Mallorca, I paid for it, but undoubtedly it was worth the money.
Tortilla Española
The first time in my life I tried tortilla was when I was traveling on a ferry to Ibiza. I remember it was “bocadillo con tortilla,” a tortilla sandwich. I liked it so much that I ate three more.
Later, I learned that there are many types of tortillas, some thick, others thinner and softer. This Spanish omelette is the most common dish in the country and it always consists of potatoes, eggs, onions, salt and pepper.
Although they say tortillas are easy to make, I always have problems with it. I've never been able to get it to bake in the middle correctly, I wonder why?
The recipe is as follows: cut the potatoes into thick slices and place them in a pan of water until it boils. Next, fry it in a frying pan with a little olive oil. Make sure it is soft and not browned. Then drain the liquid and mix the potatoes with lightly chopped onions and raw beaten eggs.
Fry this mixture in a frying pan (preferably with a ceramic coating) for a few minutes on one side, then turn over with a spatula and leave for a few minutes.
Everything is very simple! Let me know if you can handle it!
Paella - the national dish of Spain
Paella is a traditional rice dish that originated in Valencia. In Spain, there are three types of paella: Valencian paella (white rice, vegetables, chicken, duck and rabbit meat, snails, beans and spices), seafood paella (rice, seafood and seasonings) and mixed paella, which is a free combination products, usually rice, chicken, seafood including shellfish, vegetables, olive oil, saffron and other spices.
I love mixed paella, especially the one served in a paellera pan, just imagine a romantic dinner on the beach, late summer evening, a glass of cold sangria, a light breeze...
Gazpacho in Andalusian style
Like most Spanish dishes, gazpacho can be prepared in many different ways. Gazpacho can be warm or cold, as a soup, salad, or even as a stew. Typically, gazpacho is made from tomatoes, cucumber, onion, garlic, with a little olive oil, wine vinegar, salt and sometimes (but rarely) ham.
My favorite is gazpacho, a soup made with tomatoes, cucumber, onion, olive oil, wine vinegar and salt. All this is mixed and served with croutons, ice cubes and chopped tomatoes, onions and cucumbers. The perfect lunch in Andalusia!
Crema catalana - Barcelona dessert
Many people think that Crema Catalana is the same as French Creme Brulee, but there are still tiny differences between these two incredible desserts. For example, crème brûlée is cooked in a bain-marie and is usually served warm, but creme Catalan is always served cold and its custard is made from lemon zest and cinnamon rather than vanilla, so it tastes fresher than the French dessert.
I love both desserts, I love vanilla, but on a hot summer day nothing beats Crema Catalana in Barcelona!
Gambas ajiyo - garlic shrimp
I'm usually a reserved person when it comes to seafood, but trust me, the gambas ajiyo in Spain is simply amazing! Whether served as tapas or as a main course, garlic prawns are quick and easy to prepare: take a few fresh prawns, cook them with a little garlicky olive oil and chili flakes and in about 10 minutes you'll have one of these on the table. delicious dishes. Buen provecho! (Bon appetit!;))
Queso Manchego - Spanish sheep's milk cheese
Queso Manchego, also called Don Quixote Cheese, as Cervantes mentioned it in his legendary work Don Quixote of La Mancha. This is a very tasty sheep's milk cheese. Authentic Queso Manchego is prepared exclusively in the province of La Mancha from a special breed of sheep called "Manchega", but you can try the cheese throughout Spain.
I was lucky enough to try it in Madrid and I can say that its bright aroma impressed me from the first seconds. Amazing!
Aioli
I always thought that aioli was Spanish mayonnaise with a lot of garlic. In fact, aioli is not of Spanish, French or even Italian origin. According to James Oliver, and I have no choice but to believe him, aioli originally originated in the Middle East.
Anyway, I first tried it in Spain and for me it is a Spanish sauce, exciting and insidious).
The aioli recipe is very simple and should be easy to make. Well, that's not true, at least not for me. That's why I prefer to eat it in Spain with anything: tortillas, fish, baked potatoes, anything but something sweet. , I miss so much!
Jamon Iberico in Madrid
What I loved most about Spain were the long, crammed bar counters with huge pieces of jamon suspended from above instead of chandeliers. At first glance it seems surprising, but then original and cute. It was absolutely wonderful to have a drink while the bartender cut me a piece of incredible ham. An amazing experience in Spain that every tourist should experience!
Grilled fish on Marbella beach
If you are on holiday in Marbella, or somewhere in Andalusia, or, be sure to try grilled fish on the beach.
Take the time to find a restaurant; On Andalusian beaches there are original boats filled with sand, where fishermen cook the most delicious sardines on hot coals with their own hands. Delicious, healthy and cheap food, perfect for a hot summer day at the beach!
Finally, I must mention that every meal I had in Spain, in any part of the country or on any of its islands, traditionally began with bread (fried or not, white or black), a bowl of pickled green olives (sometimes served with pickled onions ), and the well-known aioli (sometimes replaced with butter).
I hope that my post will help add some spice to your holiday in Spain!
Fried Churros donuts made from choux pastry, shrimp in Gambas Al Ajiyo garlic sauce, Valencian Paella with seafood, refreshing tomato soup Gazpacho - you name it, and the Spaniards certainly know how to come up with amazingly tasty dishes and give them no less appetizing names!
The Mediterranean cuisine of Spain, rich in its flavors and colors, has never left anyone indifferent. Avid meat eaters, seafood lovers and even convinced vegetarians - everyone in this good-natured country will leave the table full and satisfied. It is no coincidence that lately so-called gastronomic tours to Spanish provinces and world-famous estates have become especially popular. Why do they attract tourists so much? Which dishes should you try first?
Features of the national cuisine of Spain
Variety is the main hallmark of Spanish cuisine. Local chefs have everything in their arsenal to impress even spoiled gourmets: seafood and fish, meat and poultry, delicious cheeses, exquisite sausages, salads, delicacies and mesmerizing desserts. The national dishes of Spain are striking in their diversity, which is due to its rich history and geographical features.
Traditionally, the Spaniards' table is dominated by hearty meat dishes of pork, veal, beef, and poultry, but each region, of which, by the way, there are as many as 17, is distinguished by its own culinary delights and strives to stand out from others with some special dish or method of preparing it. By the way, the same paella (the most popular national Spanish rice dish) can be in different variations: depending on the region, not only fish and seafood, but also vegetables, sausage, chicken, rabbit, and duck can be added to it.
Of course, there are several distinctive features that are characteristic of all provinces of the Iberian Peninsula without exception - the impeccable freshness of the ingredients used for cooking and a genuine love for saffron. Almost everywhere in Spain, soups and a variety of snacks from fish and seafood are prepared. Rich dishes that are both first and second are incredibly popular here.
The most common methods of cooking are stewing, baking, drying and smoking, and frying. Local cooks use large quantities of fresh vegetables, fruits, beans, cereals, cheeses, wine and olive oil. All this abundance gives the dishes bright colors, makes them appetizing to look at and divine to taste.
The best national dishes of Spain
What to try in Spain from food? Anyone who has already been lucky enough to get acquainted with Spanish cuisine understands how difficult it is to rank traditional local dishes - each of them is so unique in its gastronomic characteristics. We will not assign any place to this or that dish, but will simply name 10 popular dishes of traditional Spanish cuisine:
1. Paella
A classic Valencian dish, which is an assortment of rice generously seasoned with saffron, several types of fish and seafood, vegetables, and herbs. There are more than a hundred recipes for making paella. The uniqueness of this dish lies in the absence of strict limits in the recipe. The cook can improvise by replacing fish with meat (pork, veal, poultry), adding special spices. Various establishments try to offer visitors paella according to their signature recipe.
2. Gambas Al Ahiyo
Shrimp in a spicy garlic sauce is one of the most flavorful Spanish dishes. Since Spain is washed by the Atlantic Ocean and the Mediterranean Sea, seafood here is always served at its freshest. As a rule, the base of the filling is dry white wine, olive oil, paprika, lemon juice, herbs and, of course, garlic. The aroma of this dish, I must say, is simply unforgettable!
3. Churros
A real treat for those with a sweet tooth, one of the best national dishes of Spain. This fried choux pastry is traditionally served for breakfast. In the Iberian Peninsula, it is customary to dip churros sticks into a cup of hot chocolate. Some establishments serve churros filled with chocolate or cream. In Spain, this dessert is sold everywhere: in cafes, restaurants and even in mobile street outlets.
4. Gazpacho
The pride of Spanish cuisine. This delicious, refreshing cold soup made from grated fresh vegetables was given to the world by sunny Andalusia. Today there are several dozen recipes for preparing the famous dish. Every Spanish chef has his own signature secret that he will never reveal. Cold tomato soup will be a real salvation in the sultry heat, when you don’t even want to think about heavy food.
5. Spanish tortilla
Delicious potato and egg omelet in olive oil with the addition of onions. Tortilla is served both as an independent dish (usually for breakfast) and as a snack. Very often in cafes and bars, tortillas are served in portions on a piece of bread, a la a sandwich. Other ingredients are often added to the main recipe - tomatoes, sweet peppers, homemade sausages, etc.
6. Migas
A traditional dish of the national cuisine of Spain, which can be ordered for breakfast or lunch in any local restaurant. In different provinces of the southern part of the Iberian Peninsula, migas are prepared differently. Classic ingredients include pieces of stale bread, bacon, chorizo, and olive oil. Very often pieces of melon, grape berries, tangerine slices and other fruits are added to the dish. It is the unusual combination of salty and sweet that gives migas an unforgettable and original taste!
7. Jamon
Visiting Spain and not trying this delicacy is a big mistake! Just as cognac can only be French, real jamon can only be Spanish. By the way, the comparison with cognac is not accidental, because the recipe for preparing the dish requires long-term aging: depending on the size of the ham and climatic conditions, the drying process takes up to 3 years!
8. Chorizo
Another tasty dish for lovers of natural meat delicacies. This spicy dry-cured pork sausage is eaten just like that, it goes on sandwiches, it is added to first and second courses. The main spice added to chorizo is paprika, which gives the sausage its characteristic reddish color and original taste. By the way, chorizo is perfectly stored, so you can safely buy it as a treat for friends and acquaintances.
9. Patatas Bravas
Spanish baked potatoes with spicy tomato sauce. This spicy, aromatic dish can be enjoyed in any restaurant and cafe, from Seville to Valencia. Typically, patatas bravas are served as an appetizer with a drink, although some lovers of “hot” food order spicy potatoes as a full-fledged dish in their own right.
10. Ajoblanco (white gazpacho)
A light yet nutritious cold soup with a rich almond flavor. This traditional Spanish dish is made with water from bread, ground almonds, garlic and olive oil. Ajoblanco is usually served with white grapes or slices of ripe melon. Ajoblanco perfectly quenches thirst, gives energy and strength. It is no coincidence that this simple and uncomplicated soup is appreciated by healthy food lovers around the world.
Fact one. Despite its geographical location (on the southern and eastern sides, Spain is washed by the waters of the Mediterranean Sea, and on the northern and western sides by the Atlantic Ocean), the traditional cuisine of Spain is far from the usual Mediterranean menu. The region is indeed rich in fish and seafood, but the Spaniards love meat much more than shrimp and snails.
Fact two. The national food of Spain, even with a big stretch, cannot be called dietary. It does contain a large number of vegetables, fruits, legumes, rice, and herbs, but it is rare that a dish is complete without pork, veal or poultry. By the way, the Spaniards began using olive oil only in the 20th century; before that, dishes were prepared using animal fats.
Fact three. The southern part of the Iberian Peninsula has very developed regional culinary traditions. For example, in sunny Andalusia, most of whose fertile land is occupied by olive plantations, deep-fried dishes are very popular. The northern coast is known throughout the world for its delicious sauces and soups. Cantabrian cuisine is famous for its fish and shellfish dishes. The small town of Segovia in the province of the same name is famous for its roast suckling pig.
Spain is a true gastronomic paradise for gourmets. There is no doubt that the national motto of the 4th largest country in Europe - “Life is made for pleasure, not suffering” - extends to the food culture: they eat here in such a way as to get true pleasure from food!
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