Light Spanish dishes. National dishes of Spain

The Spanish cuisine is varied and tempting. This is a surprisingly harmonious combination of traditions and innovative developments and trends. It is impossible to imagine Spanish cuisine without the Iberian pig, which is most often located in the center of the table, as well as the innovative molecular cuisine that appeared in the north of the country and became popular throughout the world.

Spanish cuisine - the vanguard of dishes

Most people judge the taste of this country's cuisine by its tourist dishes, which are dominated by tasteless paella and fatty meats of unknown origin. And this is very sad, since Spanish cuisine is rich in delicious, healthy and nutritious dishes. The Spaniards are proud of their national cuisine. This is also proven by statistical data, since in this country the population spends more money on food than in other countries of the world. And this is not surprising. After all, the country's cuisine is distinguished by its exquisite simplicity, but at the same time, many famous chefs do not hesitate to experiment, surprising their users with the variety of prepared dishes. The owner of the El Bulli restaurant, Ferran, located in the town of Roses, was especially successful in the development of modern Spanish cuisine. Thanks to his experiments and innovations, Spanish cuisine can compete with French cuisine for the title of “haute cuisine.”

A little history

The variety and rich flavor of Spanish dishes is due to the diversity of cultural and ethnic roots of the population. The history and origin of many dishes goes back to ancient times, when the Greeks and Phoenicians considered themselves masters of this peninsula. The latter introduced olives into the diet, which later became the national product. After all, after some time, the Romans began to import olive oil from Spain to their home in Rome. In turn, the Romans’ skills in preserving fish and growing grapes became useful for Spanish cooks.

Many of Spain's culinary traditions, regarding the use of seasonings and herbs, date back to the times of Arab-Moorish rule, which lasted about 8 centuries. Thanks to trade relations, Indian pomegranates, rice, eggplants, African melons and figs from Constantinople appeared in Spain. Since the time of the Moors, the Spanish population has remained partial to sweets. In the 13-14th century, products from the New World appeared in the country - zucchini, peppers, beans, potatoes, which further diversified the already colorful food of the Spaniards.

Important dates that relate specifically to Spanish cuisine

13th century - In Spain, thanks to the settlement of the country by the Moors, plants such as apricot, quince, carob and pistachio trees, almonds, oranges and carrots appeared.

1324 – The first cookbooks written in Catalan began to appear in the Spanish colony. This year the first cookbook, “The Book of St. Sofia" ("Libre de Sent Sovi"). It contained recipes for Catalan cuisine with step-by-step descriptions of preparation.

1519 - After Hernan Cortez conquered Mexico, the whole world learned about such products as tomatoes, chocolate, turkey, vanilla, and chili peppers.

1520 – The first printed book, “The Cookbook” (Libre del coch) by Robert de Nola, was published, which presented the most common dishes of Mediterranean cuisine.

2nd half of the 20th century - A classification system for food products began to be introduced in the country. The new list included more than 100 products that began to be marked with the DO (Denominacion de Origen) protection mark.

1970-1980 – This period is considered the date of the creation of the “new Basque cuisine” (nueva cocina vasca). The developers of the new, easier “healthy peasant food” were Basque chefs who innovated under the influence of French cuisine. In just a few years, innovations have become widespread throughout the country.

2009 - Starting this year, over the course of several years, the provocative cuisine of the El Bulli restaurant, owned by Ferran Adria, has become widespread and popular. His establishment received the title of “best restaurant in the world” for four years.

New provocative cuisine of Spain

Today, alchemy is common in the kitchens of many high-end Spanish restaurants and is gaining increasing popularity due to its innovative and radically new approaches. “New cuisine” (La nueva cocina) is a type of molecular gastronomy. The emerging technology is based on the use of components such as liquid nitrogen, dry ice and others, which were also used in the food industry. The pioneer and successful chef of this trend was Ferran Adria, who spends a huge amount of time in his own funded laboratory, where research takes place and more and more new recipes for innovative cuisine appear.

For the Spaniards, Ferran Adria is a real legend, because this man went through a long and difficult path to become the owner of a restaurant. He first started working in the kitchen by washing dishes. He got a job as a dishwasher to earn money for a trip to the sea for relaxation.

Today, this man's restaurant has a unique operating schedule. Visitors can come here only for six months; for the remaining six months, the establishment is closed for receiving guests. Table reservations are only made one day before the restaurant opens for the new season. The most surprising thing is that, despite the huge number of applications for one place in the restaurant, the establishment remains unprofitable. Since 2003, Adria has received the title of “best chef.”

It was Adria who became the founder of the new destructive cuisine. Moreover, he not only develops new dishes, but also conducts experiments with combinations of various products and the transformation of traditional dishes into new versions.

An example is the transformation of the usual hot Catalan dish, which includes spinach, raisins, pine nuts, olive oil, into a cold frozen dessert of spinach, served with sherry and fried pine nuts. There are a huge number of such attractive options and experiments. Popular experimentalists include Juan Mari Arzaca, Sergi Arola and Pedro Subijan. Thanks to the developments and experiments of such chefs, Spain is a leader in the world of innovative, cutting-edge cuisine.

DO – quality mark

Modern people strive to eat not only tasty, but also without harm to the body. Today everyone cares about the quality of products. The Spanish government is no exception, they also strive to protect their products from counterfeiting. The National Institute for Quality Control (Instituto Nacional de Denominaciones de Origen) has developed its own DO (Denominacion de Origen) classification system, which includes the most common products. Only products that meet certain requirements and criteria can receive such a quality mark.

Bread, meat and vegetables are staple foods

The source of meat for the Spaniards is pigs

It can rightly be said that the main animal of Spain is the pig. More than 20 thousand heads of these animals are raised in the country. It is also worth noting that all parts of the pig, including legs, ears, and heads, find their use in Spanish cuisine. Pork gained its special significance in the Spanish diet during the Reconquista period, when eating this meat was considered a distinctive feature of ethnic and political affiliation. Moors and Jews do not eat pork at all.

For the Spaniards, from ancient times to the present day, an important date for peasants is the day of pig slaughter - Matanza, which falls in November. In central Spain, most houses still have dried hams hanging from hooks today. And on holidays, the main central dish, which is placed with pride on the table, is suckling pig. To be fair, it should be noted that even today every Spaniard eats pork throughout the day. This meat is included in most Spanish national dishes that are common in the country:

• Chorizo ​​is a delicious smoked sausage;
• Tocino – bacon;
• Lomo – dry-cured pork sausage;
• Salchichon – ham sausage;
• Morcilla is a blood sausage.

This is not a complete list of dishes based on pork.

Dry-cured ham – jamon

The mountains of Andalusia produce a high quality pork product that is popular and in demand throughout the country. This is a jamon ham, for the production of which the meat of white pigs (jamon Serrano) is used. It matures in special drying kilns (secaderos), which are located on the slopes of the Sierra Nevada. It is there that there is the dry cold wind necessary to obtain such a taste. Before hanging the hams to dry, they are thoroughly rubbed with sea salt. It can take from 12 to 32 months until the final readiness of the product from the moment of hanging for drying and removal.

The places in Treveles are famous for the best hams of this nature, but no less popular and tasty products are in Tereul (Aragon), the province of Girona (Catalonia) and Soria (Castile and Leon).

But the most revered of all cured hams is black leg jamon (pata negra). This meat is distinguished by the fact that it is made from the hams of black-hoofed pigs of the Iberian breed. The pigs used to prepare this product graze freely in the areas of Extremadura and Andalusia, where holm oaks grow. It is the acorns of this plant that pigs eat. The most delicious Andalusian jamon is produced in Jabugo.

Cohrizo – delicious sausage delicacies

Spain is second to none in the production of delicious and varied sausages. It is worth noting that the range of sausage products is dominated mainly by dry-cured sausages. Almost the entire country produces dry-cured sausage choriso, which has become famous throughout the world. There are many varieties of this product, but its main distinguishing feature is its bright red color. It is achieved due to the chili pepper and paprika included in the composition. Other ingredients include, naturally, pork, which is chopped and has a fatty nature, garlic, spices and other parts from the pig carcass. In each region, the composition of the recipe is slightly different. Today there is a huge variety of chorizo. These can range from mild to overly spicy sausages, as well as from a dry-cured nature to heat-treated products.

Bakery products

When talking about the cuisine of Spain, the story would not be complete without mentioning bread. After all, this is a fundamental product in any country. There are two main types of baked goods common in Spain:

1. Pan de barra is a thin loaf that spoils very quickly. In its appearance and taste characteristics it resembles a French baguette.
2. Pan de chapata is a loaf-shaped bread with a denser structure that can remain fresh for several days.

The country's main breadbasket is Castile, where vast areas of land are devoted to the cultivation of high-quality wheat. Bread baking in Castile is done by trained bakers (panadero), who get up very early. They need to bake three main types of bread that are in demand by the population every morning:

• Pan candela – premium bread made from quality wheat;
• A kind of round bread;
• Breadsticks (colin).

But residents of each region have their own unique recipes. For example, residents of the Balearic Islands and Catalonia prefer pa de pages, a tomato-based type of bread. And in Andalusia, the favorite bakery product is cornbread (borona). It is sometimes stuffed with meat.

Vegetable dishes in Spain

Another favorite and almost obligatory dish among the Spaniards is salads. And this is probably the only salvation for vegetarians who live in the country or are going there on vacation. Not a single feast or even a simple meal would be complete without a salad. The most popular and common salad is ensalada mixta, which consists of onions, tomatoes, olives and lettuce. Most often, this dish is seasoned with olive oil, lemon juice and salt.

You can watch the recipe for making real Spanish paella in this video:

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If you have already visited Spain, you will certainly agree that traveling around this country is incredibly exciting and interesting. Your tourist trip was filled with visits to countless museums, significant historical places, and acquaintance with the monuments and architecture of the country. And, for sure, from the first days of your stay in this country you included Spanish national cuisine in your list of attractions in Spain.

Spanish Cuisine Basics

Spain is one of the Mediterranean countries, for this reason many believe that it is based on the “Mediterranean diet”, consisting of vegetables, fruits, rice, cereals, herbs and, of course, seafood. However, the reality is that meat dishes predominate on the Spaniards' table. A typical representative of them in the traditional cuisine of Spain is the jamon ham, which is so loved by Russians.

In general, the national cuisine of Spain has incorporated ancient Roman and Moorish traditions with elements of French and even African cuisine.

The basis of traditional Spanish cuisine is herbs, sweet peppers, onions, garlic, sage and, so typical of the Mediterranean, olive oil. Basic cooking techniques include grilling, braising in wine, and baking with sheep's cheese.

Regional culinary traditions

Despite the fact that the general attributes of cuisine for all regions of Spain are the same, yet each region (and there are seventeen of them - decide for yourself) is distinguished by its own culinary traditions and stands out with some of its own dishes. By the way, it should be noted that one of the dishes of Spanish cuisine (which is undoubtedly associated with this country by everyone who is at least a little familiar with its traditional dishes) - paella, has about three hundred different recipes for its preparation!

The North Atlantic coast of Spain is famous for its delicious sauces and interesting soups. Cantabrian cuisine delights travelers with dishes of sardines, trout, mussels, as well as “Santander rice” (a dish made from rice and salmon). But Asturian cuisine is famous for its thick soup of white beans with ham and sausage (“Fabada”). Basque cuisine combines the traditions of French and Spanish cuisine and is considered the most exquisite in Spain. You will definitely want to try glass eel fried with chili and garlic (Angulas) or sea snails (Karakelas) more than once. You will certainly find chili sauce made from tomatoes, onions and peppers in the dishes of Aragon, but in Rija and Navarra you will have to try vegetable sauces and side dishes. Pork legs with rutabaga leaves, whiting fish stewed in a clay pot and boiled octopus are all representatives of Galician cuisine.

The basis of Catalan cuisine is sauces. There are four main ones: picada (garlic, roasted almonds and herbs), sofrito (onions, garlic, tomatoes, peppers, herbs), samfiana (peppers, eggplant, tomatoes) and ali-oli (garlic with olive oil). Prominent representatives of Catalan cuisine are also: stew of pork legs and pork head, monkfish soup, fried pork sausages with white beans in boiling lard.

Andalusia is famous for its olive oil and deep-fried dishes. Murcian cuisine is unthinkable without hearty cosquido, Murcian meat pie and various rice dishes.

Extremadura and Castile are considered the “hot zone”. In Burgos and Soria, try roasted lamb, and in Segovia, roast suckling pig. You will definitely be amazed by Salamanca's delicacy - braised veal tail. The cuisine of Madrid is famous for cocido - a thick pea soup and tripe with morcilla blood sausage. Cheese lovers should head to La Mancha. But for marzipan - in Toledo.

Tapas ritual

It is impossible to imagine Spanish cuisine without tapas - snacks that are always served with beer and wine.

There are two versions of the origin of this tradition. According to the first, it is believed that it originated in one of the bars in Seville, where a glass was covered with a piece of ham, which was initially served for free, but as new and varied snacks appeared, for a fee. According to another version, glasses of beer and wine were covered from annoying flies with small plates, into which, over time, they began to put various goodies, mostly spicy, so that drinkers would want to order again. One way or another, the Spaniards clearly do not intend to give up such a pleasant tradition - drinking strong drinks along with tapas.

Favorite snacks include olives - plain or stuffed with tuna, lemon or almonds. Also in tapas bars you will find various sandwiches, for example with squid. Fried shrimp, squid, jamon, potato tortilla, marinated pork, and cheeses are also popular among the Spaniards as snacks.

The Spaniards also classify pies filled with fish, meat or vegetables as tapas. Of course, each region has its own cooking methods. Thus, in the Balearic Islands, an open pie, shaped like a bird, filled with tuna, sausage or sardines, became widespread. But the “modest” Catalans stuff their pies with lobster meat.

Salads in Spain

As in many other countries, the Spanish meal begins with salads. They are prepared from boiled or fresh vegetables, beans and seafood. They are usually seasoned with olive oil (sometimes diluted with vinegar).

One of the most popular is seafood salad. Shrimp, pieces of boiled squid, mussels and other “sea ingredients” are the “backbone” of this dish, but its composition may vary depending on the region and time of year. You can also sometimes find capers or mushrooms in sea salad.

The Spaniards could not do without a salad consisting of their favorite ingredients - tomatoes and garlic. They are sprinkled with herbs and seasoned with olive oil. And its name is completely original - “tomatoes with garlic.”

The Malaga salad, which includes dried cod, olives, orange slices and onions, has an exquisite and unusual taste.

Remijon, which also contains orange slices, is one of the traditional dishes of Spain.

First courses - not by count, but by meaning

A light salad is usually followed by soup. The most famous Spanish soup is Andalusian gazpacho. This is a cold vegetable soup that is prepared without heat treatment, and sometimes even served with ice cubes. It is prepared very simply: soak the bread in cold water, mix it with tomatoes, chopped garlic, olive oil and other seasonings and it is ready.

But in another cold puree soup, tomatoes are not added, it is called ajoblanco.

• Rice “the head of everything”

Particular attention should be paid to Spanish dishes made from rice. At the beginning of the article, paella was already mentioned, and the fact that there are a huge number of recipes for its preparation. A classic paella includes 6-7 types of seafood and fish, chicken, herbs, spices and white wine. In some areas of Spain, paella is made from beans.

Rice is also cooked with various vegetables (tomatoes, artichokes and beans), with tuna, and black rice is cooked with cuttlefish ink.

• Meat dishes

The most famous meat dish in Spain is jamon. This is a dry-cured ham that forms the basis of Iberian cuisine. Ham is famous not only for its taste, but also for the fact that this dish does not contain cholesterol. To prepare it, they take a ham (by the way, the Spaniards believe that the meat will be good if you feed the piglet acorns), salted, dried and cured under strictly defined conditions. This traditional Spanish dish can be found in almost any restaurant or bar.

There are two main types of ham in Spain - Serrano and Iberico. They differ in the method of preparation, as well as the breed of pigs and their “diet”. Hams can be distinguished by the color of the hoof - Ibérico's is black, and Serano's is white.

In Spain they also love sausages. One of the most favorite types is morcilla blood sausage. There are different recipes for its preparation in different regions of Spain, but the most famous is morcilla from Burgos. Raw smoked pork sausage with the addition of garlic and paprika is also popular. It's called chorizo. But in Mallorca they love sobrassada sausage made from dried minced pork.

As for poultry meat, ordinary chicken is held in high esteem in Spain. In Spain there are several dozen original recipes for its preparation. Chickens are fried on a grill or spit, stewed in cider or sherry, stuffed with seafood and vegetables, baked, etc. Among the variety of recipes, chicken stands out: in sherry, stewed with vegetables in wine sauce, in tomato sauce and chilindron sauce.

In Galicia they love the meat of a well-fed, castrated rooster - capon. Its meat is considered more tender than chicken. Be sure to try the capon stuffed with chestnuts or oysters.

But in Navarre they prefer duck (probably influenced by the proximity to France). Traditional duck dishes from the area include duck pate, duck liver in plum sauce and smoked duck legs.

Desserts and sweets

Of course, you won’t find your favorite delicacy here, but this does not mean that the Spaniards have nothing to serve you for dessert. On the contrary, judging by the number of sweets in the traditional cuisine of Spain, the inhabitants of the country have real sweet tooths.

Tourists love to buy turron and polvorones as sweet souvenirs. Both of these desserts were once prepared for Christmas, but due to the popularity they enjoy among tourists, they are now produced year-round. Turron is nougat with nuts. The secret of its production was inherited by the Spaniards from the ancient Arabs; now, in addition to traditional ingredients (honey, nuts and egg whites), puffed rice, chocolate and dried fruits are used when preparing turron. Polvorons are crumbly cookies, the name of which, by the way, translates as “gunpowder, dust.” It contains roasted almonds, ground sesame seeds, cinnamon, and is cooked exclusively in pork fat.

Various creams (for example, Catalan or almond cream) and puddings (Canary milk pudding, rice pudding) are no less popular among the Spaniards.

The Avila area is famous for a special dessert - St. Teresa's yolks. In Galia they love chestnuts glazed with sugar and meringue with coconut.

In Spain, they do not hold cheese rolling championships (which is one of them) and rarely use cheeses when preparing complex dishes, but this does not mean that cheeses are not popular in this country. It's just that they usually serve it sliced ​​or with pieces of bread.

Each region of Spain has its own type of cheese. So, in Galicia it is tetilla made from cow's milk, among the Basques it is idiazabal, which is made from sheep's milk and smoked over beech coals, in Castile they also produce cheese from sheep's milk, and it is called "Manchego", in Catalonia they prefer cheeses made from from goat's milk, etc.

But perhaps the most famous type of cheese is blue mold cabrales. Once upon a time, to make it, cheese was covered with animal excrement and wrapped in maple leaves, but modern cheese producers have abandoned such an extreme tradition.

Traditional drinks of Spain

The most consumed drink in Spain is, of course, wine. In 2011, it became the third country in the world in wine production, and the first in terms of vineyard area. About 90 grape varieties are grown here in 60 wine regions. The wines of Spain are valued all over the world.

The most famous alcoholic drinks include sherry and sangria. Sherry is a fortified wine made from three grape varieties. Sangria is made from dry red wine with the addition of spices and various fruits.

Also very popular among alcoholic drinks are cider, beer, various liqueurs and aguardiente (the strongest drink in Spain).

Traditional non-alcoholic drinks include horchata - a drink made from groundnuts and almonds, which has a peculiar sweetish taste. And, of course, the Spaniards also value tea.

Top 10 Spanish dishes

Yes, Spanish cuisine is incredibly diverse, and it is simply impossible to try all the dishes presented. We have made a selection of dishes that every tourist visiting Spain must try.

Top 10 Spanish recipes:

• Paella - a rice dish with various fillings (for example, rabbit and seafood)
• Jamon - dry-cured pork ham
• Tapas - various snacks
• Gazpacho - cold soup
• Chorizo ​​- dry-cured pork sausage with paprika
• Zarzuela - assorted seafood in fish broth
• Malaga salad
• Crema Catalana - sweet soufflé with caramel
• Seafood salpicon
• Churros - a dessert that tastes like donuts

And as a bonus, I’m giving you a couple of recipes for traditional Spanish cuisine.

Classic gazpacho

To prepare it you will need:

• 450 g tomatoes
• 1 onion
• 1 cucumber
• 1 canned pepper
• Half a cup of cilantro or coriander
• 0.3 cups red wine vinegar
• 1.4/ cup olive oil
• Tabasco sauce (add to taste)

Cut half the tomatoes, cucumber and onion into small pieces. Transfer them to a food processor, add red pepper and mix until pureed. Then transfer the mixture into a bowl and add tomato juice, chopped cilantro, vinegar, a few drops of Tabasco and olive oil. Mix. Remove the seeds from the remaining tomatoes and cut them into small cubes. We also chop the cucumber and onion. Add all this to the soup. Salt, pepper and place in the refrigerator for a short time before eating.

Dorada in Spanish

This fish is highly valued in Spain for its delicate taste. To prepare the dish we will need:

• 1 kg sea bream
• 6 potatoes
• 1 onion
• 10 tbsp. olive oil
• 3 cloves garlic
• Parsley
• 0.5 tsp saffron
• 0.5 pcs chili pepper
• 2 lemons
• Salt - to taste

Clean and gut the fish. While the fish is drying, prepare a marinade for it: mix parsley, garlic, 5 tbsp in a blender. olive oil, 4 tbsp. water. Add the juice of 1 lemon to half the resulting mixture. Mix. Then salt and pepper the fish and coat it with marinade.

Add salt, crushed saffron leaves and 3 tbsp to the remaining mixture of parsley and garlic. water - and now we have a ready-made marinade for vegetables. Then cut the potatoes into 0.4 cm slices, the onion into 0.2 cm rings. Mix the chopped vegetables with the marinade and place on a greased baking sheet (or other dish). Place in an oven preheated to 180°C for 20 minutes. Then place the dorado on the vegetables. Spray it with olive oil. And put the remaining lemon on top. Cook for another 15-20 minutes. Make sure the fish is juicy. Then we take the fish out of the oven and sprinkle it with thin strips of lemon zest and chili pepper.

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.

It's 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. , how I miss you!

Jamon Iberico in Madrid

What I loved most about Spain were the long, jam-packed 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!

Paella, tapas, empanada, morcilla – isn’t it true, these very names alone whet your appetite! The Spaniards know a lot about food: their dishes not only taste incredibly good, they are also extraordinarily beautiful! And although Spanish cuisine is not as well known in the world as French or Italian, it is in no way inferior to them!

Features of Spanish cuisine

Spain is a fairly large country and its cuisine varies significantly from region to region. Moreover, there are many contradictions in the local culinary tradition: for example, Spanish cuisine is called Mediterranean, which implies an abundance of fish and seafood dishes, but in fact, meat is cooked here much more often. Also, each region is proud and boasts of its special dishes, calling them unique, but they are all united by the use of large quantities of olive oil, garlic and many aromatic herbs and spices.

Over the centuries, different regions of Spain have formed and developed their own culinary traditions, influenced by the Romans and Arabs, the French and Americans. Today it is difficult to say which dishes originated in this territory and which were brought from outside, but modern Spanish cuisine is completely unlike any other in the world.

Basque cuisine is deservedly considered the most refined: it mixes Spanish and French dishes, using fish, seafood, beef, chicken, and beans in large quantities. The northwestern part of the Spanish coast is famous for its soups, sauces and fish dishes: in Cantabria the best fish is prepared; in Galicia, boiled octopus and whiting fish in a pot are considered unrivaled dishes.

The cuisine of the eastern regions, in particular Catalonia, has been most influenced by French and Italian culinary traditions: here each dish is served with aromatic sauce, they prepare amazing pork stew, fried pork sausages with white beans, monkfish fish soup, they always use a lot of vegetables in cooking, cheese, dairy products.

In Andalusia, in the south of the country, the influence of the Arabs is most pronounced, in addition, it is here that the best olive oil is produced and many dishes are traditionally deep-fried. The famous gazpacho soup also comes from the southern regions of Spain.

Spanish breakfast, lunch and dinner: local flavor

The Spaniards take food seriously and thoroughly. Early in the morning, as soon as they wake up, they drink a cup of coffee, or less often, freshly squeezed orange juice. The time for real breakfast here comes later, around 10 a.m. - at this time

it seems that absolutely all Spaniards are sitting in cafes: shops close for a short break, there is almost no one on the streets. At this time, it is customary to drink coffee again, eat fresh baked goods or a “Spanish sandwich” - a small loaf, cut lengthwise and filled with tuna, slices or cheese.

It is customary to have lunch in Spain from approximately 2 to 4 pm (lunch here is also often called lunch). In this country, especially in small towns, it is still customary to take a siesta break - during these hours all institutions and shops are closed, only cafes and restaurants are open. For lunch, Spaniards traditionally eat salad, paella or baked meat (fish) with a side dish, possibly soup. Dessert will be served at the end of the meal: fruit, turron, cream, pudding or pie. No lunch is complete without a glass of local wine.

At the end of the working day, at 6 pm, Spaniards usually drink another cup of coffee with a piece of their favorite dessert. But it’s customary to have dinner late here – around 8 – 9 pm. For dinner in Spain you can order the same paella, salads, fried fish, seafood, cold cuts, cheeses, and olives. And, of course, what would a dinner be without good wine!

National drinks

Let's start with the fact that the Spaniards really love coffee. It’s not very common to drink tea here, but everyone drinks aromatic, tasty coffee, 5–6 cups a day. Spaniards also love freshly squeezed fruit juices. A special non-alcoholic drink is horchata - an interesting drink made from groundnuts and almonds (the taste is not for everyone).

Among alcoholic drinks, the most famous, of course, are Spanish wines: sherry (fortified wine), a wide variety of red and white dry wines, local cider - these drinks have earned popularity far beyond the country's borders. Spaniards often drink sangria - sweetened dry red wine with fruits and spices.

You should definitely try Spanish liqueurs. Here, each region prepares its own special liqueur, among which the most famous are Licor 23 and Ponche Caballero. Here you can even find such curiosities as “Licor de bellota” (acorn liqueur), which is made in Extremadura, and “Licor de cantueso” (lavender liqueur) in Murcia.

National dishes

There are a lot of special dishes in Spain and they are all worth trying. One of the most famous local delicacies is called jamon- dry-cured pork ham, which you can really try in any bar or restaurant, and often they are simply suspended from the ceiling and spread an amazing aroma!

Morcilla– blood sausage – also very popular in Spain. This delicacy is prepared in each region according to its own special recipe and therefore the taste is always slightly different.

Among the most famous Spanish dishes are traditionally called - a complex dish of rice with fish, seafood, chicken, lots of spices, white wine and so on. There are as many paella recipes in Spain as there are housewives who cook it!

Spanish soup is famous all over the world. gazpacho– cold vegetable soup with bread, tomatoes, spices and olive oil, often served with ice.

And the Spaniards are very fond of closed pie empanada, pies, fabada(bean dish), various snacks, soups sofrito and cocido and many, many other goodies!

Recipes and dishes of Spanish cuisine - video

We invite you to watch the cooking process and recipes for four dishes of Spanish cuisine:
Catalan soup (Suquet de peix), Paella (Paella), Catalan custard (Crema Catalana), Sangria (Sangria).