Recipes & Spanish cuisine

Spain is the country with a heritage complex and varied and Spanish cuisine reflects this fact. While Spain is a country in the Mediterranean, and owe much to so many Spanish dishes, Spanish cuisine including food premises in the country of the former colonies of Spain in the New World imports, such as beans, peppers, potatoes and tomatoes. Other Spanish dishes, on the basis of land to the Jews and the Moorish heritage - it should be noted that much has been ruled by Spain from the Moors for more thanseven hundred years. La Reconquista (the Christian reconquest of the Iberian peninsula from the Muslims) has left his mark on Spanish cuisine - pork is very popular in Spanish cooking, and historically was a political statement of Christian identity, so it is not eaten by Jews and Muslims was.

The most important ingredient in Spanish cooking is olive oil, which is not surprising when you consider that Spain produces almost half the world's oil. However, in the northSpain, butter and lard are also used.

Other features of Spanish cuisine, including the widespread use of garlic and onions, the proportion of bread and wine with most meals and the consumption of fruit and dairy products such as desserts. To serve particularly well known is the Spanish tradition of small appetizers (tapas) and drinks.

Some popular dishes include Spanish:

- Gazpacho - a cold soup of vegetables, especially popular in warm places such as Andalusia.Traditional Gazpacho from stale bread, garlic, olive oil, salt and vinegar, but today, peppers and tomatoes are often included. There is also a variant called &quit; &quit; gazpacho manchego which is served hot and the meat (usually rabbit) and mushrooms, and more like a stew and soup contains.

- Paella - a rice dish from Valencia. The main ingredients are rice, saffron and olive oil and the dish is usually stuffed with meat or fish and vegetables.

--Chorizo - a spicy sausage with bacon, seasoned with pepper and paprika done. There are two varieties: hot (spicy) and sweet (dulce). Most varieties can be eaten cold, even if the regions in Spain, that varieties need more time are producing with cooking. The chorizo is used not only used alone but also as an ingredient in d 'other dishes.

- Jamón Serrano - cured ham.

- Fabada - a stew of beans, including black pudding ( "width")Chorizo and pork, flavored with saffron and other spices.

- Olla Podrida - A rich stew of bacon, poultry or wild game, ham, meat and vegetables.

- Marmitako - A fish stew with onions, peppers, potatoes and tomatoes.

- Calamari - fried calamari.

- Frito pescaito - fish marinated, battered and fried.

- Tortilla de patatas - an omelette with onions and potatoes.