Guide Spanish Cooking: Traditional Dishes and Regional Specialities

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The Spanish do not only stew, they roast, fry, and saute many foods. It is not as common to bake or broil, although they do grill meats on a metal plate or a charcoal grill. Here is a list of typical ingredients and foods:. Extra virgin olive oil is worth the added expense. Spain is a leading producer of olive oil , and olives are grown all over the south of Spain in the region of Andalucia. Many typical Spanish dishes are fried in olive oil.

Spaniards take their ham very seriously and will pay a high price for top-quality ham. The Spanish eat fish or shellfish daily. Everything from halibut to shrimp and even octopus and baby eels is common in the markets and on restaurant menus.

Galicia - For All who Love Seafood (Spain) - What's cookin'

Types range from aged cheeses, such as the manchego variety from La Mancha, to the soft, creamy cheeses such as tetilla from Galicia and everything in between. There are blue cheeses that mature in limestone caves, such as Cabrales. Again, there are many types of chorizo , from fresh and soft to smoked and aged. Every local market offers a variety, and Spanish families often make their own in the winter and hang them in the cellar or the attic to dry.

The preparation and spices used in Spanish chorizo are very different from the chorizo made in Mexico or the Caribbean. Generally, Spanish prefer veal and suckling lamb and pig.


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Roasted meats are a popular dish for holidays and festive occasions. They are an essential part of many recipes, including desserts and salads. It is prepared in every way, but most commonly is fried or stewed, although roasted chicken is sold "to go" in many small stores. Fruits and Vegetables : Spanish people eat lots of fresh fruit as snacks or as the last course of their meals.

Spanish Regional Food | Guide to Dishes, Recipes & Ingredients

A fresh fruit bowl sits in every kitchen. Popular dishes often include sweet peppers, eggplant, and zucchini. Beans and chickpeas garbanzo beans have been a staple of the Peninsula for centuries and rivaled bread as the most commonly eaten food! It is a land of travelers and exchange, where relationships are formed and culture and customs interchanged.

All this is reflected in its gastronomy which, apart from providing the traveler with the opportunity to taste top quality wines, has also been very much influenced by its neighboring regions, adapting the dishes with that touch of exquisite simplicity so typical from this area. Madrid has always had a magnetic effect on the remaining Spanish regions. Whether due to the fascination for the Court, or to look for work and a better future than that offered in the countryside, over the years this region and the capital of Spain has become a melting pot of people, cultures and gastronomies.

Madrid accepts all types of influences from all types of cooking. Murcia serves authentic Mediterranean cooking: cereals, vegetables and olive oil are the base of this cuisine, which finds its source of inspiration in the market garden - natural, authentic, tasty and with a character all of its own. Navarra recipes : It is said that taste is found in variety and of all Spanish regions, the Autonomous Region of Navarra has the most varied landscape. Valleys alternate with thick forests, splashing waterfalls and major rivers.


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All this without forgetting the great variety of fruit which the Region of Valencia produces in abundance. Its traditional soft drinks have also become well-known, such as tiger nut milk "horchata de chufa".

If you like variety, then Spanish cuisine is for you

Its long wine-growing tradition has given rise to a delicious range of wines with their Denominations of Origin, which when added to the local soups comprise some of the most exquisite recipes of Valencian cooking. In Galicia, the meat used for this recipe is the lower portion of the front pork leg, or hock, and it's salt cured. I prepare it with fresh hocks, and it's also delicious. Read More. Esqueixada is a quintessential Catalan salad. The main ingredient is always cod.

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Some versions also include green bell peppers; others eliminate the peppers altogether. View of Seville, capital of Andalusia. Zaragoza, capital of Aragon. Sobrassada is a typical sausage from Majorca.


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Windmills are Castilla la Mancha icon. La Rioja. Tapas bar in Madrid. Pintxos are typical in Navarra. Paella is the symbol of Valencia. You may be also interested in Recent Articles.