The most delicious dishes in Spain. What is the national cuisine, traditional dishes and food in Spain? The most famous dishes of the islands
Spain is surprising in that there is no single national type of cuisine on its territory. Spanish cuisine is a huge number of regional culinary schools, each of which is characterized by its own traditions. At the same time, the culinary tastes of the regions of the country can differ quite markedly from the generally accepted idea of what Spanish cuisine is.
The cuisine of Spain has absorbed Roman and Moorish traditions, elements of French and African cuisine, the customs of the Mediterranean cuisine, as well as some trends in the cuisine of the New World. At the same time, the basis of local Spanish cuisine is incredibly simple: it is meat, spices, herbs and cheese, as well. Almost the entire territory of Spain is characterized by such methods of cooking as stewing in wine, baking under sheep's cheese, using a grill. In addition, they remain invariably popular and are added to almost all dishes.
general characteristics
The next stage in the development of Spanish cuisine falls on the period of domination of the Iberian Peninsula by the Roman Empire. At this time, olive oil appeared in the diet of the local population, as well as onions and cabbage. In addition to meat, fish and seafood, as well as mushrooms, appear on the tables. In addition, it was under the influence of the Romans that the locals began to prepare food for the future: to dry, salt and pickle.
The basis of the identity of Spanish cuisine was laid in the Middle Ages under the influence of Arab and Christian traditions, as well as Judaism. The followers of Islam enriched the national cuisine with citrus fruits, as well as a wide range of spices. The influence of Jewish culture is the numerous recipes for marmalades, jams and preserves, not only from fruits, but even from vegetables, as well as the habit of flavoring dishes with a lot of garlic. Christian tradition gave Spain many meat and fish dishes, as well as cereals and legumes.
According to experts, the heyday of Spanish cuisine falls on the period following the discovery of America. Very exotic at that time began to appear in the country. It is at this stage that the cuisine of the Iberian Peninsula becomes famous in Europe.
Since Spain belongs to the so-called Mediterranean countries, many believe that the basis of its cooking is the "Mediterranean diet", which involves the use of vegetables, rice, herbs, cereals and seafood in large quantities. However, in fact, many regional cuisines that exist in the country have one thing in common - a huge number of meat dishes, the "king" of which is the notorious ham.
Regional culinary traditions
Gourmets often joke that there are as many as seventeen national cuisines in Spain - exactly as many regions in the country. Indeed, each of the territories that make up Spain has its own culinary traditions. Often the same dish in different regions is prepared in completely different ways. An example is paella - there are more than three hundred recipes for its preparation.
So, let's look at the regional features of Spanish cuisine.
- Basque cooking has won the title of the most refined of the regional Spanish cuisines. It is a mixture of old Spanish and French traditions. The main ingredients are fish, seafood, and.
- The cuisine of the northwest coast of Spain is famous for its soups, sauces and fish dishes. So, in Cantabria, fish is fried in batter, baked, cooked on coals, stewed with potatoes. Local pride are, which are recognized by gourmets as the best in the world. In addition, white is found off the coast of Cantabria. This type of fish differs from the world-famous red tuna in a more delicate taste. White tuna is used to prepare stews, add it to salads, scrambled eggs and even vinaigrette.
- The main dish of neighboring Galicia is boiled, sprinkled and paprika. It is served with boiled potatoes. Another "feature" of local cuisine is empanada. It is a large pie stuffed with minced meat, minced fish, seafood or vegetables.
- The cuisine of the eastern regions was formed under the influence of the French and Italian culinary schools. In Catalonia and Valencia, dishes from: stew, fried sausages stuffed with white are popular. There are many vegetable dishes in the region, often with cheese or sour-milk products added. In addition, Catalonia is known for its sauces. The four most popular are: picada (combination of garlic, herbs and roasted almond kernels), sofrito (tomatoes with onions, garlic, peppers and herbs), samphiana (peppers, and tomatoes with spices), and ali oli (garlic with olive oil). ).
- The cuisine of the southern regions, for example, Andalusia, was formed under Arab influence. The main method of cooking here is deep-frying. Products are rolled in flour, and then fried in olive oil. In addition, it is from Andalusia that the famous Spanish gazpacho soup comes from - a cold dish of mashed tomatoes with the addition of onions, garlic and spices.
- Aragon is best known for its incredibly delicious desserts. The most popular of them is in wine. In addition, they prepare a very hot chili sauce made from tomatoes, onions and peppers.
- Extremadura and Castile "specialize" in roasts. It is prepared here from lamb or pork. And the main delicacy of Salamanca is roast veal tail.
- The "chip" of the cuisine of Madrid is the cocido. This is a very thick pea soup to which meat and smoked meats are added. In addition, they make incredibly tasty black pudding morsilla, which is then used to make soups and paella.
- Toledo cuisine has gained fame for its sweets, primarily marzipan, which is made from almond flour and. In addition, dishes from meat of wild animals - hare, wild boar - are very popular in Toledo. Here they make the famous - cheese from pasteurized sheep's milk.
Main dishes
As noted above, many Spanish delicacies are prepared in completely different ways in different regions of the country. However, there is a list of main dishes that are typical of Spanish cuisine.
Snacks
The so-called tapas are the basis of Spanish cuisine. Under this name, light snacks are hidden, which are served either at the beginning of the meal, or as a “snack” between main courses, or along with alcohol. Spanish tapas are stuffed olives and olives, fresh, jamon, scrambled eggs, dried, squid meat, sandwiches, clams cooked in batter, fig bread, tortillas with olive oil sauce and tomato pulp, fried mushrooms or eggplant, and much more . The list of variations is literally endless.
There are at least two versions of the origin of the tradition of serving tapas. According to one of them, in one of the bars of Seville, when a visitor ordered alcohol, a glass was brought to him, having previously covered it with a piece. The second theory says that in Spanish taverns, glasses of wine were covered with small plates to protect them from annoying flies. At first they were empty, and then the enterprising owners decided to put various spicy snacks on the plates so that visitors would constantly be thirsty and order again and again.
Soups
Soups are very popular in Spain, especially mashed soups. In the diet of local residents there are puchero (beef broth soup with chorizo sausage, ham and vegetables with dumplings), cocido madrileno (pea soup with small croutons), mashed soups with shellfish.
Special mention should be made of gazpacho. It is prepared from mashed raw tomatoes, olive oil and garlic. If desired, onions, vinegar, and spices can be added to it.
There are many variations of this dish in Spain. So, in Jerez it is cooked with large rings of raw onions, and in Malaga they use beef broth and add grapes and almonds.
According to the main version of the appearance of this dish, gazpacho was originally the food of muleteers, who got used to cooking it on the way. All the ingredients were simply mixed in a clay pot, which was then wrapped in wet clothes to cool the soup.
Meat dishes
Meat in Spain is most often stewed with vegetables or grilled. One of the "highlights" of Spanish cuisine is the fact that local chefs often mix meat with fruit or fish in one dish.
Among the most famous Spanish meat dishes are chapfaina (stewed beef or pork liver with vegetables), pisto (ham fried with eggplant, onions and tomatoes and served both hot and cold), as well as pork chorizo sausages with garlic and paprika.
Poultry dishes are common in all regions of the country. The most popular is chicken, which is fried on a spit or on a grill, stewed in wine or baked. Often chicken is stuffed with seafood or stewed with ham and herbs. In Galicia, one of the main delicacies is capon meat - a specially fattened castrated rooster. It is stuffed or served with different sauces.
In Navarre, which is located on the border with France, chefs "borrowed" meat recipes from their neighbors. Duck liver is cooked in plum sauce, pate is made from meat or smoked.
The legendary Spanish jamon deserves special mention. Dry-cured pork ham has become a cult dish not only in Spain, but also abroad. The history of this gastronomic masterpiece dates back at least two thousand years. In Spain, there are two main types of jamon: “jamon-serrano” (“mountain”) and “jamon-iberico”. The main difference between them is that the meat of pigs of different breeds is used, which are kept on special diets. Today, jamon is produced throughout Spain, with the exception of the coast. At the same time, this dish is expensive, and therefore it is served mainly at the festive table.
Fish and seafood
Despite the fact that the sea coast of Spain is quite long, fish and seafood here are not a cheap pleasure. However, Spanish cuisine knows many recipes for fish and shellfish dishes.
Among the most widespread are salted and smoked cod, squid and octopus dishes. At the same time, river fish in Spain are more expensive than sea fish. Spanish chefs boil, fry, bake in salt, and serve fish with various sauces.
vegetable dishes
Vegetables in the diet of the Spaniards are present as an ingredient in salads, stews, soups and tapas. It is noteworthy that they are used not as a main course, but as a means to emphasize the taste of the main product, most often meat, cheese or fish.
Benefit for health
Nutritionists note that the cuisine of the countries of Southern Europe is traditionally considered one of the most useful and balanced. Spanish cuisine is no exception.
Firstly, the Spanish diet is distinguished by a harmonious ratio of animal and vegetable. The source of vegetable proteins are legumes, which are very useful for people suffering from diseases of the cardiovascular system, diabetes and metabolic disorders.
Secondly, one of the main ingredients of most local dishes is olive oil, which is a unique source and helps to effectively reduce the level of "bad" oil.
Thirdly, a mandatory component of the Spanish feast is dry wine. It helps the body digest animal proteins, thins the blood, preventing the formation of blood clots.
Cooking Meatballs in Madrid Onion Carrot Sauce
To prepare this dish, you will need the following ingredients: 30 g, a third of a glass, 500 g of ground beef, two cloves of garlic, three onions, one egg, half a glass of dry white wine, two large carrots, olive oil, salt and parsley to taste, and also two tablespoons.
Soak bread in milk. Mix minced meat with chopped garlic and one chopped onion, mix thoroughly. Add the soaked bread, chopped egg, salt and mix again to the minced meat.
Put the minced meat in the refrigerator and start preparing the sauce. Heat three tablespoons of olive oil in a wide saucepan, add two chopped onions as small as possible and simmer for ten minutes, stirring constantly. Add carrots, cut into slices, two tablespoons of flour, stir and simmer for another ten minutes.
Pour two glasses into the pan, add the wine, add one and a half teaspoons of salt and leave on the fire for another ten minutes, stirring until the sauce thickens. Then take it off the heat and let it cool down. After that, send the mass to a blender and grind it until it becomes completely homogeneous.
Roll the minced meat into balls the size of a small nut. Roll them in flour. Heat the olive oil in a deep frying pan, throw in the meatballs and fry for five minutes, constantly turning over. After that, transfer them to a baking dish and pour over the sauce. Place the dish in a preheated oven for a quarter of an hour.
Meatballs should be served hot, with fried potatoes.
Cooking classic gazpacho
To prepare a classic Spanish soup, you will need: 450 g of tomatoes, one onion, one canned pepper, one cucumber, three cups, 35 g of cilantro, a third of a glass of red wine vinegar, a quarter of a glass of olive oil, and red pepper to taste.
Cut half of the tomatoes into small pieces. Also cut half a cucumber and half an onion. Send everything to a food processor, add red pepper and grind to a puree.
Add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco sauce to the mass. Mix thoroughly.
Cut the remaining tomatoes, cucumber and onion into cubes. Add everything to the soup. Salt to taste and refrigerate to chill.
An overview of the most popular Spanish dishes in Spain. Ingredients for main dishes and desserts. How they are served, what are the features of Spanish cuisine, what they eat with and what history they have. Detailed and tasteful! Photos attached
Spanish cuisine has been influenced by many peoples over the centuries.- Romans, Moors, French, Italians. In general, the dishes are simple and uncomplicated, which is explained by their mostly peasant origin. Each region of Spain has its own gastronomic preferences. In Galicia, tables are bursting with seafood, Catalan cuisine is similar to Italian and French, hot Andalusia is characterized by cold soups, and in the autonomous community of Castile and León, tourists should not be surprised at the presence of stewed veal tails on the menu.
Only one thing unites Spanish culinary traditions - products are always used fresh and as varied as possible, almost no dish is complete without olive oil, and on the table there is always the national pride of Spain - pork ham jamon (jamon). In addition, before the start of any meal, guests are offered a variety of snacks - tapas (tapas). Sometimes they are so plentiful that there is no room left for the main dish.
Spanish appetizers - huge selection and amazing taste
tapas in Spain you can find it everywhere - at any hostess who wants to pamper the household, in bars and restaurants, where it is always crowded and noisy, and visitors discuss the latest news, enjoying a glass of wine or beer, accompanying it with a variety of snacks. As a rule, any meal begins with tapas, which are served on small plates. In bars, they accompany any drink and in most regions are included in its price. What is offered to guests in the form of snacks?
Sausages
Most often it is jamon, lomo embuchado, salchichon, chitorra. - this is a pork ham, and everything else is similar to raw smoked sausages and salami.
Salad "Olivier"
In almost all regions of Spain, you can see a dish called "ensaladilla rusa" on the menu. This is the Spanish version of Olivier salad.
This is a kind of cutlets in breadcrumbs. Croquettes came to Spanish cuisine from France. They can be with potatoes, cheese, chicken, jamon. Croquettes have one thing in common - under the crispy crust there is a very delicate filling that literally melts in your mouth.
Olives
A common snack in Spain is olives. Most often they are homemade, so they can surprise those who are used to buying olives in jars by the color and appearance. Homemade olives are soaked in brine to get rid of the characteristic bitterness, after lightly beating them with a wooden mallet so that a crack appears in the pulp. The result is a very tasty fruit on the plate, but the color can vary from purple to brown or dark green-brown, depending on the time the olives were harvested and the recipe in which they were cooked.
Boquerones, fried chanquetes, roman-style squid, almejas and other seafood
Every region in Spain has local favorite seafood. As tapas, you can often find boquerones (miniature anchovies fried until crispy), squids in Roman style (squid rings in batter), chanquetes (small fish fried to a crisp and served with lemon). The Spaniards are very fond of a type of seafood called almejas (almejas) - a variety of shellfish that can be steamed, in wine or in various sauces.
The list of tapas is almost endless, each chef tries to come up with something of his own to surprise visitors.
National pride of Spain - jamon
Jamon occupies the first place among Spanish delicacies. This is a dry-cured pork ham that made Spain famous all over the world.
Jamon is divided into 2 main types: jamon serrano and jamon iberico. The first is considered a budget option, most often the Spaniards buy it for their everyday meal. For the Serrano jamón, white pigs are bred, and for the Iberico jamón, exclusively black pigs. In the store, jamon can be distinguished by the color of the hoof - white (serrano) or black (iberico). The most expensive type of jamon is jamon iberico de bellota, for which pigs are fattened exclusively with acorns. Depending on the weight of the ham, the process of drying and ripening can take from 6 to 36 months.
Jamon is eaten fresh, cut into the thinnest slices, it is added to various dishes.
Almost no Spaniard can imagine his life without jamon!
"Liquid" gold of Spain - olive oil!
If you look at some regions of Spain from a bird's eye view, you can see the endless olive groves. has always occupied one of the main places in the life of the inhabitants of the Mediterranean, it is not for nothing that it is an integral ingredient of the Mediterranean diet. The peculiarity of olive oil is that it can (and should) be eaten unrefined.
The best olive oil is produced marked "virgen extra", this suggests that during the production process it did not interact with any chemical or organic substances, it is an exclusively natural product that is most beneficial to health.
In Spain, the leader in the production of olive oil, considered the best in the world, is Andalusia, where the number of olive trees is in the millions.
Paella, gazpacho and other culinary delights!
At the mention of Spain, many will think not only about jamon and olive oil, but also about paella, gazpacho, and flan - a delicious dessert. The popularity of these dishes is easy to explain - they are unique and almost unlike other dishes served in other parts of the world.
Paella
The birthplace of paella is Valencia, here this dish is called paella valenciana. The name of the dish was given by a special frying pan in which paella is traditionally cooked. The main ingredient is rice, and then it all depends on the recipe, of which there are about 300 in Spain. It can be seafood or meat (mainly chicken), to which vegetables and various spices are added, including fragrant saffron. The larger the company, the larger the size of the pan in which this dish is cooked. By the way, for big holidays, paella is mainly prepared by men.
Gazpacho (gazpacho)
This cold dish used to be considered exclusively peasant, it was prepared from water with vinegar, garlic, stale bread and olive oil. Later they began to add tomatoes, cucumbers and peppers. Today, gazpacho is a salvation in the heat for those who live in the south of Spain, because in summer the temperature here can reach 50C (for example, in Cordoba or Seville). Gazpacho can be thin, in which case it is more like tomato juice in consistency and served in a glass, or thicker, in which case it is served like other soups in a bowl. The dish is often accompanied by crispy croutons, and finely chopped vegetables can be added to it if desired.
If in France you can endlessly list varieties of cheese, then in Spain an impressive list will turn out from various sausages and sausages. The most popular variety of meat delicacies is chorizo. This is a pork sausage with the addition of garlic, various herbs and spices, due to which it turns out to be a bright red color. Choriso can be fried, grilled, baked. This sausage is often added to various Spanish soups. No less popular among the Spaniards is morcilla (morcilla) - blood sausage made from pig blood and pork meat with the addition of onions and sometimes rice. Morcilla is most often fried and eaten with bread, sometimes it is made into pâtés or added to soups. Another leader among sausages is salchichon. It is prepared from pork and bacon, generously seasoned with pepper. Salchichon is most often served as an appetizer.
Flan
There are many different desserts in Spain, but the most common in restaurants is flan. It is based on eggs, milk, sugar and caramel, cinnamon can be added if desired. Flan is prepared in the oven in a water bath, it is always served cold.
In conclusion, we can say that eating in Spain is a pleasant everyday ceremony. Eat here with pleasure, in no case slowly and slowly. Guests of Spain should be prepared for the fact that the evening meal, depending on the season, may start late. In summer, dinner often starts at 10-11 pm or even later.
Traditional Spanish cuisine is a curious mixture of Christian, Arabic, Jewish culinary traditions. Most often, meat and seafood are used in cooking: oysters, shrimp, mussels.
As in and, fresh vegetables and olive oil are very fond of here. Snacks and soups, various sausages are very popular. And the main dishes are a completely different story! So, what should a tourist in Spain try? What is cooked from, when and with what is the main national food served?
Tapas
Traditional Spanish dishes are served as an appetizer for wine or. We can say that the concept itself is dimensionless. Any light food falls under it: from chips, olives and nuts to pork skewers. But most often these are still small sandwiches, and they are special for each institution. The Spaniards even like to have fun like this: visit as many bars as possible during the evening, drinking a glass of wine or beer in each and eating a signature snack.
The name "tapas" is translated into Russian as "lid". But indeed, in ancient times in Spain, glasses with drinks were covered with these small sandwiches during a meal so that dust or midges would not get into them.In Spanish catering establishments, you can order both individual tapas (their price starts from 1.8 €) and assorted plates (tapas sets, cost from 14.95 €).
Bread with tomatoes (Pan con tomates)
In Spanish cuisine, there are national dishes that at first glance may seem banal. This is how many people think of the traditional Catalan appetizer of bread and tomatoes. Of course, until they try this magnificence. Believe me, it is simply impossible to break away!
In Spain, a rare lunch or dinner begins without Pan con tomates, and a picnic in nature is completely unthinkable without it. The best products are used to prepare delicious national snacks. Bread is only of the “rustic” variety in the form of a fragrant round loaf with a crispy crust. Tomatoes are also special: brown, small and very juicy, so that all the flavor is transferred to the bread slice.
The bread is dried over a fire until a golden crust appears, then rubbed with garlic and tomato pulp, salted and watered with rustic. In Spanish cafes, a portion of such a delicious bread costs from 2.1 €.
Gazpacho (Gazpacho)
One must-try food in Spain is real gazpacho. The dish belongs to the category of cold light soups, served in the hot season, prepared from fresh vegetables, mashed to a state of puree.
Gazpacho belongs to vegetarian cuisine, as it does not contain animal fats.The soup is not just cold, but very cold, because crushed ice is used for cooking. Food, spices and sauce are added to it, after which everything is ground to a puree state and until the ice is completely thawed. Then olive oil is added and immediately served with crispy crackers.
The most popular varieties of gazpacho are bean and tomato. You can eat one of the most popular Spanish soups in inexpensive cafes for about 5 €.
Fabada (Fabada)
When choosing what to eat in Spain from first courses, stop at a hearty thick white bean soup with smoked meats (sausages, pork ham, black pudding) and salted lard. It got its name due to the main component - large Asturian white beans. In size, it is three times larger than other legumes. She has an amazing taste and very thin skin.
This traditional national dish belongs to the cuisine of the northern Spanish province of Asturias. In restaurants, it is served in large tureens, the price per serving is between 10-12.50 €.
Paella
Throughout the world, it is considered the national dish of Spain, while in the country itself it is attributed to the traditional cuisine of Valencia. It is from the Valencian word "paella", which translates as "frying pan", that the delicious paella takes its name. The main feature of this delicious dish is the harmony of seemingly incompatible products.
The basis of the meal is rice, lightly tinted with saffron, olive oil, white wine and. Additives can be different: from chicken and vegetables to fish and seafood. In some areas of Spain they cook paella with beans. Locals claim that there are about 300 varieties of this dish. At least one of them is worth a try, for example, mixed with rabbit meat, chicken and snails.
Depending on the number of ingredients and the level of the institution, a portion of paella in Spain costs from 5 to 20 €.
Hamon
What meat dishes should you try in Spain? First of all, famous. It is prepared from the hind legs of pork, sprinkling with a lot of salt. After salting, the drying process takes place, which in different regions and climatic conditions lasts from 6 to 36 months. The last stage of drying takes place in cellars with a special microclimate, the hams ripen in a suspended state, acquiring a unique aroma and taste.
The meat is cut very thin. This is done by a professionally trained person - a cortador - with the help of a special knife and a cutting stand (hamonera).If in a restaurant you see that someone is eating jamon, putting it on a piece of bread, then this person is a foreigner. The Spaniards will never do this, so as not to lose the purity of taste. Jamon is traditionally served with olives and a glass of sherry.
In Spain, there are special establishments - jamoneria, where you can eat various types of jamon. In stores, the price for 1 kg starts from 20-30 €. Jamon, marked with a special national quality mark, costs from 80 €, and the exclusive Belotta variety - 300 €.
Chorizo
Food in Spain is spicy, and if you are wondering what to try from, be sure to opt for spicy pork chorizo. It owes its red-orange color to a large amount of paprika, which is the main spice in cooking.
In the cold season, the Spaniards cut chorizo finely and add it to stews, stews or soups. Sausage is also baked in the oven with eggs and potatoes, or simply served with pasta. Well, when there is absolutely no time for cooking, a delicious sausage is eaten simply with bread.
It is only important to know that chorizo is dry-cured sausage, and the meat for it is chopped into large slices. If it is made recently, it must be stewed, baked or fried. You can eat raw chorizo only when it has dried for at least 3 months. The price of sausage in Spanish stores is from 8 € per 1 kg.
Potato tortilla (Tortilla de patatas)
What else is worth trying in Spanish cuisine is a delicious potato tortilla - an omelette made from chicken eggs with slices of onions and potatoes, fried in olive oil. As a rule, it is prepared on. But in many bars, the tortilla is placed on bread or a bun and served as tapas.
There is a version that for the first time a tortilla was cooked in the 19th century by a peasant woman, who was accommodated by the leader of the Spanish Carlists, Thomas de Zumalacarregui. She began to think about what to give the general to eat, because in the house there were only onions, eggs and potatoes. This is how the tortilla was born, which today is in any Spanish cafe or supermarket. In or it can be tried, paying about 10 €.
Cake Santiago (Pastel De Santiago)
What is delicious to eat in Spain from desserts? Start your sweet journey with the Galician Santiago almond cake, which has been known since the 16th century. The recipe was invented in the capital of the autonomous Spanish region of Santiago de Compostela. Named after the patron saint of the country - the holy apostle Santiago.
In the Middle Ages, the cake was considered exquisite and expensive due to the high price of almonds. Now this delicacy can be tasted in any region of Spain.
Since the 20th century, the cake has been a traditional Spanish dessert. The name "Santiago" can only be given to a dessert that was produced in the country.For the preparation of the cake, almond flour, butter, lemons, sugar and nuts are used. Be sure to decorate the top with powdered sugar, highlighting the cross of Santiago with a special stencil. Served with fine Galician wines.
The Santiago cake has a fairly long shelf life, so many tourists take it as a souvenir from Spain to relatives and friends. The cost of a cake weighing 700 g is from 12 €.
Churros
Be sure to try an interesting sweet dish of Spanish cuisine called "churros" for breakfast. This dessert is loved all over the world. It is made from custard dough, deep-fried or baked.
Churros are sold in cafes and restaurants, on street stalls. A delicious delicacy is sprinkled with cinnamon or powdered sugar, in some establishments it is stuffed with cream or chocolate.
It is best to try churros, dipping in hot chocolate, sipping fragrant Spanish coffee with cream. The price per serving is 3-4 €.
It is almost impossible to surpass the gastronomic diversity of Spain. There are so many areas in the country that tourists will be amazed by the thousands of aromas and flavors, as each area has its own specialties.
Famous for flamenco, football, its beautiful coastlines, long sunny days, exceptional nightlife, siesta, incredibly long local names, 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 lively area of the Iberian Peninsula is also famous for its great 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 colors, variety and an incredible combination of flavors.
When I started writing this post, I wanted to make a list of Top 10 must-try dishes in Spain, but in the process I realized that I just couldn’t decide which place to give dishes and instead just decided to write a list. Each of these dishes reminds me of some amazing moment of my holiday in Spain, and I hope you will have fond memories of them too.
Tapas - Spaniards eat it at any time of the day or night.
You can't visit Spain and not taste the famous tapas! It's like going to the Eiffel Tower without seeing it, or ordering American coffee in Italy.
First of all, tapas is not some special dish; this is a small snack that the Spaniards eat at any time of the day or night, anywhere. I will not go into detail about tapas because there is a lot of information about them on the Internet, and it will probably take me a few hours to share my experience of tapas with you.
I will just tell you some interesting facts about tapas.
Tapas is part of the 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 cities like and even tourists get them for free every time you order a drink in a bar or pub, there are still places like or where you most likely won't get free tapas.
The best tapas I had was 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 best thing is that the dishes are not repeated.
On the other hand, the most delicious tapas I've ever had was blue cheese, I tried it on the Mallorca beach, I paid for it, but it was definitely worth the money.
Tortilla espanola
For the first time in my life, I tried tortilla when I traveled to Ibiza by ferry. 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 tortilla, some are thick, others are thinner and softer. This Spanish omelette is the most common dish in the country and always consists of potatoes, eggs, onions, salt and pepper.
Although tortillas are said to be easy to make, I always have trouble making them. I have never been able to properly bake it in the middle, I wonder why?
The recipe is as follows: cut the potatoes into thick slices and lower them into a pot of water until boiling. Next, fry it in a pan with a little olive oil. Make sure it's 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 manage!
Paella is the national dish of Spain
Paella is a traditional rice dish originating in Valencia. In Spain, three types of paella are known: 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 paella pan, just imagine, a romantic dinner on the beach, a late summer evening, a glass of cold sangria, a gentle breeze ...
Andalusian gazpacho
Like most Spanish dishes, gazpacho can be prepared in many different ways. Gazpacho can be warm or cold, in the form of soup, salad and even stew. Usually gazpacho is made from tomatoes, cucumber, onion, garlic, with a little olive oil, wine vinegar, salt, and sometimes (but rarely) ham.
My favorite gazpacho is a soup made with tomatoes, cucumber, onions, 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 creme catalana is the same as French creme brulee, but there are tiny differences between these two incredible desserts. For example, creme brulee is cooked in a water bath and is usually served warm, but Catalan creme is always served cold and its custard is made from lemon peel and cinnamon, not vanilla, so it tastes fresher than a French dessert.
I love both desserts, I love vanilla, but on a hot summer day, nothing beats Barcelona's Creme Catalana!
Gambas ahiyo - shrimp with garlic
As a rule, I am reserved about seafood, but trust me, the gambas ajillos in Spain are simply amazing! Whether served as a tapas or as a main course, garlic prawns are quick and easy to prepare: take a few fresh prawns, cook them with a little olive oil with garlic and chili flakes and in about 10 minutes you will have one of delicious meals. Buen provecho! (Bon appetit!;))
Queso Manchego - Spanish sheep's milk cheese
Queso Manchego, it is also called Don Quixote Cheese, as Cervantes mentioned it in his legendary work "Don Quixote of La Mancha". This is a very tasty cheese made from sheep's milk. Authentic Queso Manchego is made exclusively in the province of La Mancha from a special breed of sheep called the Manchega, but you can taste the cheese all over Spain.
I was lucky to try it in Madrid and I can say that its bright aroma impressed me from the first seconds. Awesome!
Aioli
I always thought aioli was Spanish mayonnaise with lots of garlic. In fact, the aioli is not of Spanish, French or even Italian origin. According to James Oliver, and I have no other choice but to believe him, aioli originated in the Middle East.
Anyway, I first tried it in Spain and for me it's a Spanish sauce, exciting and insidious).
The aioli recipe is very simple and should be easy to make. Well, it's not, at least not for me. That's why I prefer to eat it in Spain with anything: tortilla, fish, baked potatoes, anything but sweet. , I miss so much!
Jamon Iberico in Madrid
In Spain, my favorite thing was the crowded long bar counters, on which huge pieces of jamon were hung on top instead of chandeliers. At first glance, it seems surprising, but after the original and cute. It was great 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 the grilled fish on the beach.
Don't be lazy to find a restaurant; Andalusian beaches have 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 have in Spain, in any part of the country or on any of its islands, traditionally began with bread (fried or not, white or black), bowls of green pickled olives (sometimes served with pickled onions ), and the well-known aioli (sometimes replaced with butter).
I hope my post helps spice up your holiday in Spain!
The regions of Spain are a unique world with their own culture, music, language and gastronomy. Each region tells its own story through architecture, music, dance, language and, of course, gastronomy. Spanish cuisine is one of the most diverse in the world, and Spaniards love to cook, dine with a big company and talk a lot about food. It's time to go on a gastronomic journey through the regions and taste Spain. Of course, reading this article on an empty stomach is a risky idea, there is a possibility of spontaneous purchase of tickets to Spain!
Andalusia
The protagonist of two famous dishes of this region is the tomato. And these dishes are cold pureed soups gazpacho (gazpacho) and salmorejo (salmorejo). The variety of cold soups is determined by the hot climate in the south of Spain, they help to fill up and refresh on the “hottest” day.
Gazpacho is made with pureed tomato, green and red peppers, cucumber, onion, garlic, olive oil and white wine vinegar. White bread is added if desired. It usually has the consistency of a thick, freshly squeezed juice and can be used as a quick refreshment snack.
Salmorejo is a thicker pureed soup with tomato, olive oil, garlic, and white bread; it is usually eaten with a spoon. When serving, half an egg and pieces of jamon are placed on top.
Asturias
This region is famous for its very high-calorie and very fragrant fabada dish. Large white beans grown in the region are simmered in bone broth for over an hour over low heat, accompanied by bacon and several types of local sausages such as chorizo and morcilla.
Catalonia
Even without being a separate dish, pan con tomate - local bread with crushed tomatoes and olive oil - is the protagonist of every meal.
As local snacks, we present calçots, a special type of grilled white onion. Can be served with tomatoes, peppers, roasted almonds and toasted bread in a pan.
Galicia
The region, famous for its excellent seafood, boasts vieiras a la gallega scallops fried with onions, ham, parsley, spices and a dash of brandy. Everything is laid together on the bottom of the shell, sprinkled with crumbled bread and parsley on top and baked in the oven.
Aragon
Lamb in Aragonese (ternasco aragonés) in the form of a roast is prepared from the meat of a young lamb with potatoes and asparagus. The meat can be served as a whole piece or in small pieces with gravy.
A popular national dish is lamb intestines stuffed with rice, parsley, cinnamon and white pepper, called chiretas. If desired, lamb neck meat, kidneys and lungs are added.
Balearic Islands
The cuisine of the islanders is rich not only in sweets, but also in many seafood dishes. Notable examples are caldereta de langosta and guisado de raya. Lobster stew caldereta de langosta is made from two types of local lobsters, tomatoes, bread, onions, spices.
Guisado de raya is a dish of raya fish, which is valuable in these parts, cooked with pieces of potatoes and zucchini in a sauce of roasted almonds, sometimes with the addition of tomatoes.
Canary Islands
The islands of eternal spring are home to the mojo picón sauce, famous throughout Spain, consisting of hot peppers, paprika, garlic, olive oil, wine vinegar and salt. On the islands, the sauce acts as the finishing touch to a simple local dish, papas arrugás, potatoes that are boiled with their skins in salt water until the skins shrivel. Served with spicy sauce. Usually, a special type of potato is used for cooking, which is grown only in this region.
Cantabria
Another high-calorie hero of Spanish cuisine, cocido montañés, or puchera montañesa, is a white bean stew with cabbage, ribs and two types of Spanish sausages, chorizo and morcilla. Due to its calorie content, it is most often served as the only dish at lunch or dinner.
La Rioja
The most popular dish of this region, menestra de verduras, is a vegetable stew with beans, asparagus, local sausages and jamon. The most traditional type of this dish is prepared with the addition of locally produced artichokes.
Basque country
The famous fish region is, of course, famous for its fish dish - bacalao al pil pil. The Basques cook cod in a pan with plenty of olive oil and fried garlic. The oil with garlic remaining after frying is used to prepare a sauce for fish, adding hot red pepper to it. When serving, pieces of fish are laid out on a plate, poured with sauce and sprinkled with herbs.
Castile and Leon
In the "meat" region of Spain, cochinillo asado is considered a popular local dish. A young pig, smeared with spices and pork fat, is baked in the oven along with potatoes. Lamb is prepared in the same way. If desired, the meat can be baked separately and served with stewed vegetables.
Castile-La Mancha
As a favorite dish here you can be offered pisto manchego - a vegetable stew made from fresh tomatoes, zucchini, red and green peppers. The dish has many variations with the addition of jamon, olives, onions and fried eggs.
Extremadura
Migas extremeñas used to be considered a dish for peasants, being, with a simple composition, very high in calories, giving strength for the whole day. For its preparation, dry bread crumbs are used, which are soaked for several hours. Then they are mixed with fried garlic, peppers, chorizo sausage, and the dish is served with a fried egg. There are variations with the addition of bacon or jamon.
Madrid
The famous and very satisfying Spanish dish is offered to us by Madrid - cocido madrileño. Prepared in the form of a thick soup of chickpeas and meat with the addition of carrots. Most often, when serving, each ingredient is served separately: chickpeas, meat, vegetables and broth. If desired, jamon, bacon, various types of sausages are added to the dish, which add flavor and calorie content to it.
Murcia
Although the region of Murcia is famous for its gardens and vegetable plantations, the favorite dish of its inhabitants is not prepared from vegetables. Caldero del Mar Menor is a dish based on rice and fish broth with tomatoes, garlic, dried green peppers and saffron. The fish is served separately.
Of the vegetable dishes, it should be noted zarangollo murciano - an omelet with zucchini, potatoes and onions. Vegetables are cooked in a clay pot with oil and spices until the liquid has completely evaporated. Then eggs are added on top, and the dish is brought to readiness. Photo 20
Navarre
One of the main dishes of this region are peppers stuffed with cod - pimientos rellenos de bacalao. To prepare the peppers, you must first simmer for 10 to 20 minutes on each side, after brushing them with oil, with the addition of sugar and chopped garlic. Then, for stuffing the peppers, a mass is prepared from mashed boiled fish, olive oil, a small amount of milk and flour. Stuffed peppers are lightly fried in oil with chopped garlic.
Valencia
Valencia gave the whole world the most famous Spanish dish, one might say, the culinary symbol of Spain - paella. Rice, which is often used in the cooking of this region, has become the basis of the dish. Here it is usually made with the following ingredients: chicken, rabbit, green and white beans, a special type of beans with a pronounced aroma (garrofón), tomatoes, artichokes, sweet peppers and saffron.
However, there are many variations of paella with seafood, as well as with meat and seafood at the same time. Guests in the restaurant usually serve the dish in portions in a frying pan.
Bon appetit!
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