Spanish cuisine
Encyclopedia
Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood
available from the waters that surround the country, and reflects the country's deep maritime roots. Spain
's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients, as Mediterranean diet
.
The first introduction of a product to ancient Iberia
was that of wheat
. Wheat was thought to be brought by Iberians
from the south of the peninsula
. It was perhaps brought from Aquitaine
in the north of the peninsula, due to the difficulty of transporting from the south. In time, the wheat of Iberia came to be considered to be the best in the Roman Empire
, and became one of the main commodities of foreign trade. The Romans' early approval of the wheat led to the spread of wheat from Spain to Greece and Egypt and easterly parts of Russia.
There were two major kinds of diet in the peninsula. One was found in the northwest part of the peninsula, with more animal fats that correspond to the husbandry of the north. The other could be considered the precursor of the Mediterranean diet
and was found in the southerly parts of the peninsula.
, with the exception of products later imported from the Americas
, many modern foods were consumed, although mostly by the aristocracy
, not the middle class
. Cooking references from that era discuss the eating habits in Rome
, where foods from all of the Empire's provinces
were brought. Thousands of amphorae of olive oil
were sent to Rome from Spain. Nonetheless, and especially in the Celt
ic areas, consumption of animal products (from lamb, beef
, etc.) was more common than consumption of vegetables.
Already in that era, cabbage
was well known and appreciated, and considered a panacea for various aliments. Other popular vegetables of that time were thistle
s (such as artichoke
s) and onions.
In Roman Spain the hams of Pomeipolis (Pamplona
) had great prestige. The export of pork
products became the basis of a strong local economy.
It is almost certain that lentils were already consumed in Roman Spain, because they formed a staple food
for the army and because they are easy to preserve and transport. Fava beans
were known from antiquity and were considered sacred by the Romans. In the Saturnalia
, the later December festival in honor of Saturn
, fava beans were used to choose the king of the festival. This custom is believed to be the source of the present day custom of hiding an object in the roscón de reyes (similar to the sixpence traditional in a Christmas pudding
); until quite recently, that object was a piece of garbage. Garbanzos were also popular, primarily among the poorer classes.
Mushroom
s were common and popular in the northern part of the country.
They mastered the science of grafting
. According to Pliny
, Tibur saw a tree that produced a distinct fruit on each of its branches: nut
s, apple
s, pomegranate
s, cherries
, pear
s, but he added that they dried out quickly.
Viticulture
already was known and practiced by the Romans, but it seemed as well the fact that it was the Greeks
who extended the vine
across the Mediterranean region. This includes those wines that were most popular in the Empire.
In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using their hands, because fork
s were not used for eating. Tablecloth
s were introduced in the 1st century. They came to use two plates, one flat (platina or patella) and the other deep (catinus), which they held with the left hand. That hand could not be used for many other things while eating, given that they ate with their left arms while reclining in bed, so that only the right hand was free. They used spoon
s, which, like today, had different sizes, depending on what they were used for. The first spoons were made from clam
shells (hence, the name cuchara), with silver handles.
The mode of flavoring and cooking was quite distinct from what is found in modern times.
Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions
, even though some of them have an origin known and associated with specific places.
Examples include most importantly potato omelette
("tortilla de patata", "tortilla española" or just "tortilla"), paella
, various stew
s, migas
, sausages (such as embutido
s, chorizo
, and morcilla), jamón serrano
, and cheeses
.
There are also many dishes based on bean
s (chickpea
s, lentil
s, green bean
s); soup
s, with many regional variations; and bread
, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish dessert
s and cake
s: flan, custard
, rice pudding
(arroz con leche), torrijas, churro
s, and madeleines are some of the most representative examples.
Other foods include:
The most famous regional dish is Fabada Asturiana
, a rich stew
made with large white bean
s (fabes), pork
shoulder (lacón), morcilla, chorizo
, and saffron
(azafrán).
Apple
groves foster the production of the traditional alcoholic drink, a natural cider
(sidra). It is a very dry cider, and unlike French or English natural ciders, uses predominantly acidic apples, rather than sweet or bittersweet. The proportions are: acidic 40%, sub-acidic 30-25%, sweet 10-15%, bittersweet 15-20%, bitter 5%.
Sidra is traditionally poured in by an expert server (or escanciador): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below. A small amount (~120ml) is poured at a time (called a culín
), as it must be drunk immediately before the sidra loses its carbonation. Any sidra left in the glass is poured onto a woodchip-strewn floor or a trough along the bottom of the bar.
Asturian cheeses, especially Cabrales
, are also famous throughout Spain and beyond; Cabrales is known for its pungent odour and strong flavour. Asturias is often called "the land of cheeses" (el pais de los quesos) due to the product's diversity and quality in this region.Other major dishes include faba beans
with clam
s, Asturian stew, frixuelos, and rice pudding
.
, who in the summer of 2003 attained international renown thanks to praise in the Sunday supplement of The New York Times
. His restaurant El Bulli
is located in the province of Girona
, near Roses. In a long article, the New York Times declared him the best chef in the world, and postulated the supremacy of Spanish cooking over French cuisine
.
Four other Spanish chefs hold three stars in the prestigious Michelin Guide
:
Prominent names in the history of Spanish cuisine include:
Other notable chefs specializing in Spanish cuisine:
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
available from the waters that surround the country, and reflects the country's deep maritime roots. Spain
Spain
Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...
's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients, as Mediterranean diet
Mediterranean diet
The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of southern Italy, Crete and much of the rest of Greece in the 1960s....
.
History
Iberian Peninsula
The Iberian Peninsula , sometimes called Iberia, is located in the extreme southwest of Europe and includes the modern-day sovereign states of Spain, Portugal and Andorra, as well as the British Overseas Territory of Gibraltar...
was that of wheat
Wheat
Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
. Wheat was thought to be brought by Iberians
Iberians
The Iberians were a set of peoples that Greek and Roman sources identified with that name in the eastern and southern coasts of the Iberian peninsula at least from the 6th century BC...
from the south of the peninsula
Iberian Peninsula
The Iberian Peninsula , sometimes called Iberia, is located in the extreme southwest of Europe and includes the modern-day sovereign states of Spain, Portugal and Andorra, as well as the British Overseas Territory of Gibraltar...
. It was perhaps brought from Aquitaine
Aquitaine
Aquitaine , archaic Guyenne/Guienne , is one of the 27 regions of France, in the south-western part of metropolitan France, along the Atlantic Ocean and the Pyrenees mountain range on the border with Spain. It comprises the 5 departments of Dordogne, :Lot et Garonne, :Pyrénées-Atlantiques, Landes...
in the north of the peninsula, due to the difficulty of transporting from the south. In time, the wheat of Iberia came to be considered to be the best in the Roman Empire
Roman Empire
The Roman Empire was the post-Republican period of the ancient Roman civilization, characterised by an autocratic form of government and large territorial holdings in Europe and around the Mediterranean....
, and became one of the main commodities of foreign trade. The Romans' early approval of the wheat led to the spread of wheat from Spain to Greece and Egypt and easterly parts of Russia.
There were two major kinds of diet in the peninsula. One was found in the northwest part of the peninsula, with more animal fats that correspond to the husbandry of the north. The other could be considered the precursor of the Mediterranean diet
Mediterranean diet
The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of southern Italy, Crete and much of the rest of Greece in the 1960s....
and was found in the southerly parts of the peninsula.
Roman cuisine
As early as Roman timesHispania
Another theory holds that the name derives from Ezpanna, the Basque word for "border" or "edge", thus meaning the farthest area or place. Isidore of Sevilla considered Hispania derived from Hispalis....
, with the exception of products later imported from the Americas
Americas
The Americas, or America , are lands in the Western hemisphere, also known as the New World. In English, the plural form the Americas is often used to refer to the landmasses of North America and South America with their associated islands and regions, while the singular form America is primarily...
, many modern foods were consumed, although mostly by the aristocracy
Aristocracy
Aristocracy , is a form of government in which a few elite citizens rule. The term derives from the Greek aristokratia, meaning "rule of the best". In origin in Ancient Greece, it was conceived of as rule by the best qualified citizens, and contrasted with monarchy...
, not the middle class
Middle class
The middle class is any class of people in the middle of a societal hierarchy. In Weberian socio-economic terms, the middle class is the broad group of people in contemporary society who fall socio-economically between the working class and upper class....
. Cooking references from that era discuss the eating habits in Rome
Rome
Rome is the capital of Italy and the country's largest and most populated city and comune, with over 2.7 million residents in . The city is located in the central-western portion of the Italian Peninsula, on the Tiber River within the Lazio region of Italy.Rome's history spans two and a half...
, where foods from all of the Empire's provinces
Roman province
In Ancient Rome, a province was the basic, and, until the Tetrarchy , largest territorial and administrative unit of the empire's territorial possessions outside of Italy...
were brought. Thousands of amphorae of olive oil
Olive oil
Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
were sent to Rome from Spain. Nonetheless, and especially in the Celt
Celt
The Celts were a diverse group of tribal societies in Iron Age and Roman-era Europe who spoke Celtic languages.The earliest archaeological culture commonly accepted as Celtic, or rather Proto-Celtic, was the central European Hallstatt culture , named for the rich grave finds in Hallstatt, Austria....
ic areas, consumption of animal products (from lamb, beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, etc.) was more common than consumption of vegetables.
Already in that era, cabbage
Cabbage
Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
was well known and appreciated, and considered a panacea for various aliments. Other popular vegetables of that time were thistle
Thistle
Thistle is the common name of a group of flowering plants characterised by leaves with sharp prickles on the margins, mostly in the family Asteraceae. Prickles often occur all over the plant – on surfaces such as those of the stem and flat parts of leaves. These are an adaptation that protects the...
s (such as artichoke
Artichoke
-Plants:* Globe artichoke, a partially edible perennial thistle originating in southern Europe around the Mediterranean* Jerusalem artichoke, a species of sunflower with an edible tuber...
s) and onions.
In Roman Spain the hams of Pomeipolis (Pamplona
Pamplona
Pamplona is the historial capital city of Navarre, in Spain, and of the former kingdom of Navarre.The city is famous worldwide for the San Fermín festival, from July 6 to 14, in which the running of the bulls is one of the main attractions...
) had great prestige. The export of pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
products became the basis of a strong local economy.
It is almost certain that lentils were already consumed in Roman Spain, because they formed a staple food
Staple food
A staple food is one that is eaten regularly and in such quantities that it constitutes a dominant portion of a diet, and that supplies a high proportion of energy and nutrient needs. Most people live on a diet based on one or more staples...
for the army and because they are easy to preserve and transport. Fava beans
Vicia faba
This article refers to the Broad Bean plant. For Broadbean the company, see Broadbean, Inc.Vicia faba, the Broad Bean, Fava Bean, Field Bean, Bell Bean or Tic Bean, is a species of bean native to north Africa and southwest Asia, and extensively cultivated elsewhere. A variety is provisionally...
were known from antiquity and were considered sacred by the Romans. In the Saturnalia
Saturnalia
Saturnalia is an Ancient Roman festival/ celebration held in honour of Saturn , the youngest of the Titans, father of the major gods of the Greeks and Romans, and son of Uranus and Gaia...
, the later December festival in honor of Saturn
Saturn (mythology)
In ancient Roman religion and myth, Saturn was a major god presiding over agriculture and the harvest time. His reign was depicted as a Golden Age of abundance and peace by many Roman authors. In medieval times he was known as the Roman god of agriculture, justice and strength. He held a sickle in...
, fava beans were used to choose the king of the festival. This custom is believed to be the source of the present day custom of hiding an object in the roscón de reyes (similar to the sixpence traditional in a Christmas pudding
Christmas pudding
Christmas pudding is a pudding traditionally served on Christmas Day . It has its origins in medieval England, and is sometimes known as plum pudding or plum duff, though this can also refer to other kinds of boiled pudding involving dried fruit.-Basics:Many households have their own recipe for...
); until quite recently, that object was a piece of garbage. Garbanzos were also popular, primarily among the poorer classes.
Mushroom
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...
s were common and popular in the northern part of the country.
They mastered the science of grafting
Grafting
Grafting is a horticultural technique whereby tissues from one plant are inserted into those of another so that the two sets of vascular tissues may join together. This vascular joining is called inosculation...
. According to Pliny
Pliny the Elder
Gaius Plinius Secundus , better known as Pliny the Elder, was a Roman author, naturalist, and natural philosopher, as well as naval and army commander of the early Roman Empire, and personal friend of the emperor Vespasian...
, Tibur saw a tree that produced a distinct fruit on each of its branches: nut
Nut (fruit)
A nut is a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts...
s, apple
Apple
The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family . It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apple grow on small, deciduous trees that blossom in the spring...
s, pomegranate
Pomegranate
The pomegranate , Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between five and eight meters tall.Native to the area of modern day Iran, the pomegranate has been cultivated in the Caucasus since ancient times. From there it spread to Asian areas such as the Caucasus as...
s, cherries
Cherry
The cherry is the fruit of many plants of the genus Prunus, and is a fleshy stone fruit. The cherry fruits of commerce are usually obtained from a limited number of species, including especially cultivars of the wild cherry, Prunus avium....
, pear
Pear
The pear is any of several tree species of genus Pyrus and also the name of the pomaceous fruit of these trees. Several species of pear are valued by humans for their edible fruit, but the fruit of other species is small, hard, and astringent....
s, but he added that they dried out quickly.
Viticulture
Viticulture
Viticulture is the science, production and study of grapes which deals with the series of events that occur in the vineyard. When the grapes are used for winemaking, it is also known as viniculture...
already was known and practiced by the Romans, but it seemed as well the fact that it was the Greeks
Ancient Greece
Ancient Greece is a civilization belonging to a period of Greek history that lasted from the Archaic period of the 8th to 6th centuries BC to the end of antiquity. Immediately following this period was the beginning of the Early Middle Ages and the Byzantine era. Included in Ancient Greece is the...
who extended the vine
Vine
A vine in the narrowest sense is the grapevine , but more generally it can refer to any plant with a growth habit of trailing or scandent, that is to say climbing, stems or runners...
across the Mediterranean region. This includes those wines that were most popular in the Empire.
In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using their hands, because fork
Fork
As a piece of cutlery or kitchenware, a fork is a tool consisting of a handle with several narrow tines on one end. The fork, as an eating utensil, has been a feature primarily of the West, whereas in East Asia chopsticks have been more prevalent...
s were not used for eating. Tablecloth
Tablecloth
A tablecloth is a cloth used to cover a table. Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. Other tablecloths are designed to be spread on a dining table before laying out tableware and food....
s were introduced in the 1st century. They came to use two plates, one flat (platina or patella) and the other deep (catinus), which they held with the left hand. That hand could not be used for many other things while eating, given that they ate with their left arms while reclining in bed, so that only the right hand was free. They used spoon
Spoon
A spoon is a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. A type of cutlery , especially as part of a place setting, it is used primarily for serving. Spoons are also used in food preparation to measure, mix, stir and toss ingredients...
s, which, like today, had different sizes, depending on what they were used for. The first spoons were made from clam
Clam
The word "clam" can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves.In the United States, "clam" can be used in several different ways: one, as a general term covering all bivalve molluscs...
shells (hence, the name cuchara), with silver handles.
The mode of flavoring and cooking was quite distinct from what is found in modern times.
Typical dishes
Autonomous communities of Spain
An autonomous community In other languages of Spain:*Catalan/Valencian .*Galician .*Basque . The second article of the constitution recognizes the rights of "nationalities and regions" to self-government and declares the "indissoluble unity of the Spanish nation".Political power in Spain is...
, even though some of them have an origin known and associated with specific places.
Examples include most importantly potato omelette
Tortilla de patatas
The Spanish omelette or Spanish tortilla, also called simply tortilla in English when there is no confusion with the Mexican maize tortilla, is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil....
("tortilla de patata", "tortilla española" or just "tortilla"), paella
Paella
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...
, various stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
s, migas
Migas
Migas is the name used for a dish in Spanish and Portuguese cuisine and a significantly different dish in Tex-Mex cuisine.-Spanish migas:...
, sausages (such as embutido
Embutido
An embutido , enchido or embotits is a generic term for sausages found in Spain, Portugal, the Philippines, and Central and South America....
s, chorizo
Chorizo
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
, and morcilla), jamón serrano
Jamón serrano
Jamón serrano is a type of jamón , which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar...
, and cheeses
Spanish cheeses
A wide variety of cheeses are made throughout the country of Spain from the milk of cows, goats and sheep, and some of them are internationally renowned, such as the Manchego cheese of La Mancha. Some regions are better known for their cheeses than others; 23 cheeses have a denomination of origin...
.
Bean
Bean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
s (chickpea
Chickpea
The chickpea is a legume of the family Fabaceae, subfamily Faboideae...
s, lentil
Lentil
The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
s, green bean
Green bean
Green beans , also known as French beans , are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean , whose pods are also usually called string beans in the northeastern and western United States, but can also be...
s); soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s, with many regional variations; and bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
s and cake
Cake
Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet and enriched baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape...
s: flan, custard
Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce , to a thick pastry cream used to fill éclairs. The most common custards are used as...
, rice pudding
Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.-Rice pudding around the world:Rice...
(arroz con leche), torrijas, churro
Churro
A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry-based snack that has disputed origins. Churros are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain....
s, and madeleines are some of the most representative examples.
Other foods include:
- Arroz con leche (rice pudding)
- CalamaresSquidSquid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
a la romana (Fried squid) - Sopa de marisco
- CocidoStewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
montañés typical dish from CantabriaCantabriaCantabria is a Spanish historical region and autonomous community with Santander as its capital city. It is bordered on the east by the Basque Autonomous Community , on the south by Castile and León , on the west by the Principality of Asturias, and on the north by the Cantabrian Sea.Cantabria... - ChorizoChorizoChorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
(spicy sausage) - Chuletillas grilled chops of milk-fed lambDomestic sheepSheep are quadrupedal, ruminant mammals typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries...
- GazpachoGazpachoGazpacho is a cold Spanish/Portuguese tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal and parts of Latin America...
a chilled tomato soup from Andalusia (light and refreshing) - SalmorejoSalmorejoSalmorejo is a cream consisting of tomato and bread, originating in Cordova in the south of Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients...
, a chilled tomato soup thickened with bread and served with croutons of ham, egg etc. (creamy and substantial) - Percebe Pollicipes pollicipesPollicipes pollicipes, known as the goose neck barnacle, goose barnacle or leaf barnacle is a species of goose barnacle, also well known under the taxonomic synonym Pollicipes cornucopia...
typical from Galicia - Merluza HakeThe term hake refers to fish in either of:* family Phycidae of the northern oceans* family Merlucciidae of the southern oceans-Hake fish:...
(white fish) - Fabada AsturianaFabada AsturianaFabada Asturiana, often simply known as Fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide...
(bean stew) - FideuàFideuàFideuà or Fideuada is a dish typical of the Valencian Community, in Spain. It originated in the 1960s in the city of Gandia when thin noodles like vermicelli were used instead of rice in the popular dish paella....
- Jamón serranoJamón serranoJamón serrano is a type of jamón , which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar...
(cured ham) - Butifarra a kind of sausage from CataloniaCataloniaCatalonia is an autonomous community in northeastern Spain, with the official status of a "nationality" of Spain. Catalonia comprises four provinces: Barcelona, Girona, Lleida, and Tarragona. Its capital and largest city is Barcelona. Catalonia covers an area of 32,114 km² and has an...
- LechazoLechazoLechazo is a Spanish dish made from "cordero lechal". The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo", Spanish suckling pigs. The province of Castilla y Leon has a distinctive version of lechazo referred to as "Lechazo de Castilla y Leon"...
asado (roasted milk-fed lambDomestic sheepSheep are quadrupedal, ruminant mammals typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries...
) - ShellfishShellfishShellfish is a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some kinds are found only in freshwater...
- Marmita typical from CantabriaCantabriaCantabria is a Spanish historical region and autonomous community with Santander as its capital city. It is bordered on the east by the Basque Autonomous Community , on the south by Castile and León , on the west by the Principality of Asturias, and on the north by the Cantabrian Sea.Cantabria...
- Pa amb tomaca, rustic bread and fresh, chopped tomato, herbs etc. (Catalonia)
- PaellaPaellaPaella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...
(saffron rice) - PeladillasJordan AlmondsJordan almonds, also known as sugared almonds or confetti, are a type of confectionery consisting of almonds covered with a candy coating in various colors, originating from Italy and particularly typical of the town of Sulmona...
, Sugared almonds, typical from Valencian CommunityValencian CommunityThe Valencian Community is an autonomous community of Spain located in central and south-eastern Iberian Peninsula. Its capital and largest city is Valencia...
(especially, CasinosCasinos, ValenciaCasinos is a municipality in the comarca of Camp de Túria in the Valencian Community, Spain.- Dragées and Spanish Nougat :Casinos is a village with a former tradition of production of Sugared almonds, dragées and Spanish Nougat, Turrón, Torró de Casinos.- See too :*Sugared almonds*Valencian...
). - Pescaito fritoPescado fritoPescado frito , or Pescaíto frito, is a traditional Shabbat fish dish originating amongst the 16th century Andalusian Jews of Spain and Portugal...
, battered (sometimes in adoboAdoboAdobo is the immersion of raw food into a preparation, in the form of a stock , of different components, including paprika , oregano, salt, garlic, and vinegar — mixed according to the place of origin and the food with which it is intended to be used—primarily to preserve and enhance the flavor of...
) fried fishFried fishFried fish refers to any fish that has been prepared by frying. Often, the fish is covered in batter, or flour, or herbs and spices before being fried.-Overview:Fish is fried in many parts of the world, and fried fish is an important food in many cuisines...
, typical from MálagaMálagaMálaga is a city and a municipality in the Autonomous Community of Andalusia, Spain. With a population of 568,507 in 2010, it is the second most populous city of Andalusia and the sixth largest in Spain. This is the southernmost large city in Europe...
and Western AndalusiaAndalusiaAndalusia is the most populous and the second largest in area of the autonomous communities of Spain. The Andalusian autonomous community is officially recognised as a nationality of Spain. The territory is divided into eight provinces: Huelva, Seville, Cádiz, Córdoba, Málaga, Jaén, Granada and... - Tortilla de patatasTortilla de patatasThe Spanish omelette or Spanish tortilla, also called simply tortilla in English when there is no confusion with the Mexican maize tortilla, is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil....
or tortilla española (potato omelette) - TurrónTurrónTurrón , torró , or torrone , or nougat is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy. There are...
, a type of nougatNougatNougat is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts , and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and...
with almonds and honey, typical at Christmas - PolvorónPolvorónA polvorón is a type of heavy, soft and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts. They are produced mostly in Andalusia, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados...
, a type of Spanish shortbread, typical at Christmas - Tortas de aceiteTortas de AceiteThe Torta de Aceite, is a light, crisp and flaky Sevillian sweet biscuit in the shape of a torta, the Spanish flatbread. Tortas de aceite have been made for over 100 years in the Seville region....
, from SevilleSevilleSeville is the artistic, historic, cultural, and financial capital of southern Spain. It is the capital of the autonomous community of Andalusia and of the province of Seville. It is situated on the plain of the River Guadalquivir, with an average elevation of above sea level...
, a sweet olive oil pastry - Olla podridaOlla podridaOlla podrida is a Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours...
- GofioGofioGofio is the Canary Islands name for flour made from roasted grains or other starchy plants , some varieties containing a little added salt...
, roasted flour used in a type of porridgePorridgePorridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...
in the Canary islandsCanary IslandsThe Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union...
. - Meat is also very popular in Spanish cuisine; sheep, lamb, pork, and beef are staples.
- Madrid: the cocido madrileñoCocido madrileñoCocido madrileño is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants.-History:...
(MadridMadridMadrid is the capital and largest city of Spain. The population of the city is roughly 3.3 million and the entire population of the Madrid metropolitan area is calculated to be 6.271 million. It is the third largest city in the European Union, after London and Berlin, and its metropolitan...
's chickpea stew) and the tripeTripeTripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
dish callos a la madrileña, strawberries from AranjuezAranjuezAranjuez is a town lying 48 km south of Madrid, in the southern part of the Community of Madrid. It is located at the confluence of the Tagus and Jarama rivers, 48 km from Toledo. As of 2009, it has a population of 54,055.-History:...
or melons from VillaconejosVillaconejosVillaconejos is a municipality of the Community of Madrid, Spain.-History:It is possible that the appearance of Villaconejos happen before the eighth century, while other experts believe that it originated during the period of the Reconquest....
, the wines from NavalcarneroNavalcarneroNavalcarnero is a municipality in the Community of Madrid, Spain, located about 31 km from Madrid.Sights include the church of Inmaculada Concepción.-History:...
and the Anís (anisetteAnisetteAnisette is an anise-flavored liqueur that is consumed mainly in France, Italy, Portugal, and Spain. It is colorless and, unlike some other anise-based liqueurs, contains no licorice.True anisette is produced by means of distilling aniseed...
) liqueur of ChinchónChinchónChinchón is a Spanish town 50 km southeast of Madrid. It is part of the Comarca de Las Vegas.-Overview:The Plaza Mayor is roughly circular, surrounded by 15th-17th century galleried houses and cafés and is used as a temporary bullring. The church of Nuestra Señora de la Asunción was built in...
.)
- AsturiasAsturiasThe Principality of Asturias is an autonomous community of the Kingdom of Spain, coextensive with the former Kingdom of Asturias in the Middle Ages...
:
Fabada Asturiana
Fabada Asturiana, often simply known as Fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide...
, a rich stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
made with large white bean
Bean
Bean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
s (fabes), pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
shoulder (lacón), morcilla, chorizo
Chorizo
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
, and saffron
Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
(azafrán).
Apple
Apple
The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family . It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apple grow on small, deciduous trees that blossom in the spring...
groves foster the production of the traditional alcoholic drink, a natural cider
Cider
Cider or cyder is a fermented alcoholic beverage made from apple juice. Cider varies in alcohol content from 2% abv to 8.5% abv or more in traditional English ciders. In some regions, such as Germany and America, cider may be termed "apple wine"...
(sidra). It is a very dry cider, and unlike French or English natural ciders, uses predominantly acidic apples, rather than sweet or bittersweet. The proportions are: acidic 40%, sub-acidic 30-25%, sweet 10-15%, bittersweet 15-20%, bitter 5%.
Culin
Culin is a commune in the Isère department in south-eastern France....
), as it must be drunk immediately before the sidra loses its carbonation. Any sidra left in the glass is poured onto a woodchip-strewn floor or a trough along the bottom of the bar.
Asturian cheeses, especially Cabrales
Cabrales cheese
Cabrales is a cheese made in the artisan tradition by rural dairy farmers in the north of Spain. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, more spicy flavor.All of the milk used...
, are also famous throughout Spain and beyond; Cabrales is known for its pungent odour and strong flavour. Asturias is often called "the land of cheeses" (el pais de los quesos) due to the product's diversity and quality in this region.Other major dishes include faba beans
Vicia faba
This article refers to the Broad Bean plant. For Broadbean the company, see Broadbean, Inc.Vicia faba, the Broad Bean, Fava Bean, Field Bean, Bell Bean or Tic Bean, is a species of bean native to north Africa and southwest Asia, and extensively cultivated elsewhere. A variety is provisionally...
with clam
Clam
The word "clam" can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves.In the United States, "clam" can be used in several different ways: one, as a general term covering all bivalve molluscs...
s, Asturian stew, frixuelos, and rice pudding
Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.-Rice pudding around the world:Rice...
.
- CataloniaCataloniaCatalonia is an autonomous community in northeastern Spain, with the official status of a "nationality" of Spain. Catalonia comprises four provinces: Barcelona, Girona, Lleida, and Tarragona. Its capital and largest city is Barcelona. Catalonia covers an area of 32,114 km² and has an...
: Alongside Valencia, Catalonia has a long tradition of rice-dishes and seafood. In addition, cooked and cured sausages from VicVicVic is the capital of the comarca of Osona, in the Barcelona Province, Catalonia, Spain. Vic's location, only 69 km far from Barcelona and 60 km from Girona, has made it one of the most important towns in central Catalonia.-History:...
are famous. Perhaps the most well-known dish is the Catalan cream, similar to crème brûléeCrème brûléeCrème brûlée , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel...
. Catalan cuisineCatalan cuisineCatalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...
is rich, pa amb tomàquetPa amb tomaquetPa amb tomàquet or pa amb oli is a simple and typical recipe in Catalonia, Majorca, the Land of Valencia and in some other places that were at some point under the domain of the Crown of Aragon, such as Italy and Malta.Pa amb tomàquet or pa amb oli consists of bread — optionally toasted — with...
and botifarraBotifarraBotifarra is a type of sausage and one of the most important dishes of the Catalan cuisine.It comes in different versions, some of the most representative are:...
are typical food of Catalonia. - La RiojaLa Rioja (Spain)La Rioja is an autonomous community and a province of northern Spain. Its capital is Logroño. Other cities and towns in the province include Calahorra, Arnedo, Alfaro, Haro, Santo Domingo de la Calzada, and Nájera.-History:...
: above all its international RiojaRioja (wine)Rioja is a wine, with Denominación de Origen Calificada named after La Rioja, in Spain. Rioja is made from grapes grown not only in the Autonomous Community of La Rioja, but also in parts of Navarre and the Basque province of Álava. Rioja is further subdivided into three zones: Rioja Alta, Rioja...
wines, as well as its vegetable soupsVegetable SoupVegetable Soup is an American educational children's television program produced by the New York State Education Department that originally ran on PBS from September 22, 1975 to December 14, 1978.-Concept:...
and its pepper and potato dishes. - ExtremaduraExtremaduraExtremadura is an autonomous community of western Spain whose capital city is Mérida. Its component provinces are Cáceres and Badajoz. It is bordered by Portugal to the west...
: Cocido extremeño (a rich stew of bacon, fowl, ham, meats, and vegetables), embutidos of Iberian pork, cheeses (including the indispensable torta del casarTorta del CasarTorta del Casar is a cheese made from sheep's milk in the Extremadura region of Spain. It is named after Casar de Cáceres, its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. This ingredient lends a subtle bitterness to the otherwise...
, a close relative of the Portuguese queijo da serra), pitarra wine. - AndalusiaAndalusiaAndalusia is the most populous and the second largest in area of the autonomous communities of Spain. The Andalusian autonomous community is officially recognised as a nationality of Spain. The territory is divided into eight provinces: Huelva, Seville, Cádiz, Córdoba, Málaga, Jaén, Granada and...
: (Andalucia) fried fish, salmorejoSalmorejoSalmorejo is a cream consisting of tomato and bread, originating in Cordova in the south of Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients...
and gazpachoGazpachoGazpacho is a cold Spanish/Portuguese tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal and parts of Latin America...
. Seafood, especially shrimpShrimpShrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
, squidSquidSquid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
, mackerelMackerelMackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...
and flatfishFlatfishThe flatfish are an order of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. In many species, both eyes lie on one side of the head, one or the other migrating through and around the head during development...
. Jabugo hamJamón ibéricoJamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico...
and SherrySherrySherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....
wine. - AragónAragonAragon is a modern autonomous community in Spain, coextensive with the medieval Kingdom of Aragon. Located in northeastern Spain, the Aragonese autonomous community comprises three provinces : Huesca, Zaragoza, and Teruel. Its capital is Zaragoza...
: Somontano, Borja and other wines. Jamón serranoJamón serranoJamón serrano is a type of jamón , which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar...
(cured ham) in TeruelTeruelTeruel is a town in Aragon, eastern Spain, and the capital of Teruel Province. It has a population of 34,240 in 2006 making it one of the least populated provincial capitals in the country...
. MigasMigasMigas is the name used for a dish in Spanish and Portuguese cuisine and a significantly different dish in Tex-Mex cuisine.-Spanish migas:...
, very typical in small villages. Nuestra Señora del Pilar sweets in ZaragozaZaragozaZaragoza , also called Saragossa in English, is the capital city of the Zaragoza Province and of the autonomous community of Aragon, Spain...
. "Ternasco con patatas a lo pobre", one of the most popular dishes in Aragón. "Borrajas", vegetable typical of this zone. Peaches with red wine (from Calanda, in Teruel). And "chiretas", very popular in "Ribagorza" and "Somontano de Barbastro". - MurciaRegion of MurciaThe Region of Murcia is an autonomous community of Spain located in the southeast of the country, between Andalusia and Valencian Community, on the Mediterranean coast....
: The products of its rich market gardens, such as zarangolloZarangolloZarangollo is a common dish in the Murcian countryside in Spain. It is frequently served in tapas bars in the area.The dish is a scrambled eggs with zucchini, onion, and occasionally potatoes. All ingredients are sliced very finely, fried in olive oil, and then mixed with the beaten eggs...
; fish and lamb stews; and the wines of JumillaJumillaJumilla is a municipality in southeastern Spain. It is located in the province of Murcia, close to the town of Yecla.-Economy:Jumilla is home to the world's largest photovoltaic solar power farm, with an installed peak power capacity of 20 megawatts. The solar farm consists of 120,000 solar...
, YeclaYeclaYecla is a town and municipality in eastern Spain, in the extreme north of the autonomous community of Murcia, located 96 km from the capital of the region, Murcia....
or BullasBullasBullas is a municipality and town in the Region of Murcia, southeast Spain, located 53 km from the provincial capital, Murcia. it is the highest municipality in the Region of Murcia after Moratalla.The surrounding area is noted for the production of wine....
. There are also the Murcian migasMigasMigas is the name used for a dish in Spanish and Portuguese cuisine and a significantly different dish in Tex-Mex cuisine.-Spanish migas:...
. - ValenciaValencian CommunityThe Valencian Community is an autonomous community of Spain located in central and south-eastern Iberian Peninsula. Its capital and largest city is Valencia...
: The Valencian regionValencian CommunityThe Valencian Community is an autonomous community of Spain located in central and south-eastern Iberian Peninsula. Its capital and largest city is Valencia...
, specialises amongst others in the famous PaellaPaellaPaella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...
, and is its birthplace. This dish is very popular, and it's common to cook one each Sunday for family lunch. In fact, in Valencia, during FallesFallesThe Falles is a Valencian traditional celebration in praise of Saint Joseph in Valencia, Spain. The term Falles refers to both the celebration and the monuments created during the celebration...
, one of the biggest holidays there, it is quite normal to find big paellas being cooked in the street. The typical Valencian pael contains meat and vegetables, but many other variants of rice-based dishes can be found, with shellfish, meatballs or just covered in egg ("Arròs amb crosta"). - Balearic IslandsBalearic IslandsThe Balearic Islands are an archipelago of Spain in the western Mediterranean Sea, near the eastern coast of the Iberian Peninsula.The four largest islands are: Majorca, Minorca, Ibiza and Formentera. The archipelago forms an autonomous community and a province of Spain with Palma as the capital...
:A typical island-based diet of seafood and simple, vegetable-based dishes as well as Sobrasada. SamfainaRatatouilleRatatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.- Origin :...
(Ratatouille) and CocasCoca (pastry)The coca is a pastry typically made and consumed in Catalonia, eastern parts of Aragon, most of Valencia, the Balearic Islands, Andorra and in French Catalonia....
are typical of Catalan cuisineCatalan cuisineCatalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...
generally. Majorca's biggest export is the EnsaimadaEnsaimadaThe Ensaïmada is a pastry product from Majorca, Spain. It is a common cuisine eaten in most former Spanish territories in Latin America and the Philippines, which has been continuously made and eaten for a very long time. The first written references to the Majorcan ensaïmada date back to the 17th...
, a pastry. - Basque countryBasque Country (autonomous community)The Basque Country is an autonomous community of northern Spain. It includes the Basque provinces of Álava, Biscay and Gipuzkoa, also called Historical Territories....
: skillfully cooked dishes such as "txangurro relleno" (spider crab) "marmitakoMarmitakoTuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes.The original French word marmite is a metal pot...
" and hake and clams. Idiazabal cheeseIdiazabal cheeseIdiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked....
and a distinctive wine called "txakoliTxakoliTxakoli is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish provinces of the Basque Country, Cantabria and northern Burgos. Further afield, Chile is also a producer of chacolí....
". Piquillo pepperPiquillo pepperThe piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak".- Preparation :...
s, filled with codCodCod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
or tunaTunaTuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
. - NavarreNavarreNavarre , officially the Chartered Community of Navarre is an autonomous community in northern Spain, bordering the Basque Country, La Rioja, and Aragon in Spain and Aquitaine in France...
: vegetable stewsStewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
, TudelaTudela, NavarreTudela is a municipality in Spain, the second city of the autonomous community of Navarre. Its population is around 35,000. Tudela is sited in the Ebro valley. Fast trains running on two-track electrified railways serve the city and two freeways join close to it...
's lettuce hearts with anchoviesAnchovyAnchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
, salmonSalmonSalmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
, or a simple vinaigretteVinaigretteThe word vinaigrette or vinegarette can refer to:*Vinaigrette, the salad dressing or sauce...
(oil, salt and vinegar); piquillo pepperPiquillo pepperThe piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak".- Preparation :...
s, which are often stuffed with meat; trout à la Navarra (cooked stuffed with bacon and cheese), RoncalRoncal cheeseRoncal is a hard, creamy sheep milk cheese. It is made in one of seven villages in the Valle de Roncal of Spain. Roncal enjoys PDO status.-External links:*...
and IdiazabalIdiazabal cheeseIdiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked....
cheeses, curdCurdCurds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
from UltzamaUltzamaUltzama is a town and municipality located in the province and autonomous community of Navarre, northern Spain. Ultzama is also the name of the river from which the valley takes its name...
, claretClaretClaret is a name primarily used in British English for red wine from the Bordeaux region of France.-Usage:Claret derives from the French clairet, a now uncommon dark rosé and the most common wine exported from Bordeaux until the 18th century...
wine, and patxaranPatxaranPatxaran is a sloe-flavoured liqueur commonly drunk in Navarre, the Pyrenees and elsewhere in Spain. It is usually served as a digestif either chilled or on ice.- Process :...
liquor. - Galicia: Caldo gallego; an array of seafoods, especially octopusOctopusThe octopus is a cephalopod mollusc of the order Octopoda. Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms...
, codCodCod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
and goose barnaclesPollicipes pollicipesPollicipes pollicipes, known as the goose neck barnacle, goose barnacle or leaf barnacle is a species of goose barnacle, also well known under the taxonomic synonym Pollicipes cornucopia...
; Tarta de SantiagoTarta de SantiagoTarta de Santiago is a famous type of almond cake or pie from Galicia, literally meaning cake of St. James, invented in the Middle Ages. The Galician name for cake is Torta whilst it is often referred to Tarta, which is the Spanish word. The filling principally consists of ground almonds, eggs and...
, a tart made of almonds and lemon; empanadas; Albariño wine from the Rias BaixasRías BaixasThe Rías Baixas are a part of Costa del Marisco facing the Atlantic Ocean in the southern part of the Galicia region of Spain. They consist of the southern part of the Province of Coruña and the entire Province of Pontevedra...
. - Castilla y León: Morcilla from León, Burgos or Valladolid (black pudding made with blood and different spices), Judión de la Granja, Sopa de Ajo (Garlic soup), Cochinillo asado (little roast pig), Lechazo (Roast Lamb), Botillo del Bierzo, Hornazo from Salamanca, a great variety of sausages like Salchichas de Zaratán and cheeses like Cheese of Serrada or Burgos's Fresh Cheese and various of the best wines in Spain *Ribera del DueroRibera del DueroRibera del Duero is a Spanish Denominación de Origen located in the country's northern plateau and is one of eleven 'quality wine' regions within the autonomous community of Castile and León...
wines. Don't forget Jamón de Guijuelo (Spanish cured ham from Guijuelo (Salamanca))
Chefs
Today, Spanish cooking is "in fashion", especially thanks in part to Ferran AdriàFerran Adrià
Ferran Adrià i Acosta is a Catalan chef born on May 14, 1962 in L'Hospitalet de Llobregat. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava, and is considered one of the best chefs in the world.-Career:...
, who in the summer of 2003 attained international renown thanks to praise in the Sunday supplement of The New York Times
The New York Times
The New York Times is an American daily newspaper founded and continuously published in New York City since 1851. The New York Times has won 106 Pulitzer Prizes, the most of any news organization...
. His restaurant El Bulli
El Bulli
elBulli was a Michelin 3-star restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià. The small restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava, and has been described as "the most imaginative generator of haute cuisine on the planet" and does a great...
is located in the province of Girona
Girona (province)
Girona is a province of north-eastern Spain, in the northern part of the autonomous community of Catalonia. It is bordered by the provinces of Barcelona and Lleida, and by France and the Mediterranean Sea....
, near Roses. In a long article, the New York Times declared him the best chef in the world, and postulated the supremacy of Spanish cooking over French cuisine
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
.
Four other Spanish chefs hold three stars in the prestigious Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
:
- Juan Mari ArzakJuan Mari ArzakJuan Mari Arzak is the owner and chef for Arzak restaurant. He is considered to be one of the great masters of New Basque cuisine...
(/" in San SebastiánSan SebastiánDonostia-San Sebastián is a city and municipality located in the north of Spain, in the coast of the Bay of Biscay and 20 km away from the French border. The city is the capital of Gipuzkoa, in the autonomous community of the Basque Country. The municipality’s population is 186,122 , and its...
, Guipúzcoa, since 1989) - Santi SantamaríaSanti SantamariaSantiago Santamaria i Puig , known as Santi Santamaria , was a prominent avant-garde Spanish Catalan chef...
("El Raco" of Can FabesCan FabesCan Fabes is a restaurant in Sant Celoni, Catalonia, Spain. The chef was Santi Santamaria, who was the first Catalan cook ever to get 3 Michelin stars. Santamaria has been the president of Relais Gourmands and Vicepresident of Relais & Chateaux . Can Fabes has been a member of Relais & Châteaux...
, BarcelonaBarcelonaBarcelona is the second largest city in Spain after Madrid, and the capital of Catalonia, with a population of 1,621,537 within its administrative limits on a land area of...
, since 1994) - Martín BerasateguiMartin BerasateguiMartín Berasategui is a Basque chef and owner of an eponymous restaurant in Lasarte-Oria , Spain. The restaurant has 3 Michelin stars, and was voted 29th best restaurant in the world by Restaurant in 2008....
("Berasategui" in Lasarte, Guipúzcoa since 2001) - Carme RuscalledaCarme RuscalledaCarme Ruscalleda i Serra is a renowned Catalan chef of the restaurant Sant Pau in Sant Pol de Mar, near Barcelona. She also owns and manages the restaurant Sant Pau de Tòquio in Japan.Ruscalleda was raised in a family of farmers and began cooking as a girl...
("Sant Pau" in Sant Pol de Mar, BarcelonaBarcelonaBarcelona is the second largest city in Spain after Madrid, and the capital of Catalonia, with a population of 1,621,537 within its administrative limits on a land area of...
since 2006)
- Karlos ArguiñanoKarlos ArguiñanoKarlos Arguiñano Urkiola is a chef, popular TV presenter and producer.His devotion to cuisine started when he was a child and helped at home because he was the eldest of four brothers and had a disabled mother.Before beginning his training in the field of cooking, he worked for CAF, a rail car...
, who over the years has presented cooking programmes on various Spanish television channels, in which he shows his communication skills and sense of humour while cooking.
- Simone OrtegaSimone OrtegaSimone Ortega Klein , better known simply as Simone Ortega, was a bestselling Spanish culinary author. Born in Barcelona to a family originally from Alsace in France, she published her first and bestselling book 1080 recetas de cocina in 1972...
, author of the best-selling cookbook in Spain, "1080 recetas". - Sergi Arola, chef at "La Broché" and a disciple of Adrià.
- José AndrésJosé AndrésJosé Ramón Andrés Puerta , known as José Andrés, is a Spanish chef often credited for bringing the small plates dining concept to America...
, chef/owner of "Minibar by José Andrés" in Washington D.C., and a disciple of Adrià. Current host of Made in SpainJose Made In SpainMade In Spain is a 2008 food and travel series starring José Andrés, the show focuses on ingredients, cooking techniques and historic locations. Cooking is shown both in Spanish restaurants and in Andrés' home kitchen near Washington, DC.- Episodes :...
, airing on Public Broadcasting ServicePublic Broadcasting ServiceThe Public Broadcasting Service is an American non-profit public broadcasting television network with 354 member TV stations in the United States which hold collective ownership. Its headquarters is in Arlington, Virginia....
(PBS) Public television.
Prominent names in the history of Spanish cuisine include:
- Ángel Muro: 19th century food expert and author of the book "Practicón", which is equivalent to Ma cuisine by Escoffier.
- María Mestayer de Echagüe, "Marquesa de Parabere": author of a two-volume cooking encyclopedia (with the second dedicated to the pantryPantryA pantry is a room where food, provisions or dishes are stored and served in an ancillary capacity to the kitchen. The derivation of the word is from the same source as the Old French term paneterie; that is from pain, the French form of the Latin panis for bread.In a late medieval hall, there were...
) that is still in print, and that contains a large number of recipes, as well as chapters dedicated to table manners.
Other notable chefs specializing in Spanish cuisine:
- Ilan HallIlan HallIlan D. Hall is an American chef, best known as the winner of the second season of the Bravo television network's reality series Top Chef.Hall is a native of Great Neck, New York...
, winner of Top ChefTop ChefTop Chef is an American reality competition show that airs on the cable television network Bravo, in which chefs compete against each other in culinary challenges. They are judged by a panel of professional chefs and other notables from the food and wine industry with one or more contestants...
Season 2, was known for his Spanish-inspired dishes. He has worked at the acclaimed Casa Mono Spanish restaurant in Manhattan.
See also
- List of Spanish dishes
- Andalusian cuisineAndalusian cuisineAndalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...
- Asturian cuisineAsturian cuisineAsturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass...
- Aragonese cuisineAragonese cuisineAragonese cuisine refers to the typical dishes and ingredients of cuisine in the Aragon region of Spain. These include roast lamb ; ham from Teruel; olive oil from Empeltre and Arbequina; a local taste for unusual vegetables as borages and sweet varieties of onion as well as wines from Cariñena,...
- Balearic cuisineBalearic cuisineBalearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional...
- Basque cuisineBasque cuisineBasque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...
- Canarian cuisineCanarian cuisineCanarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands. These include plentiful fish, generally roasted, papas arrugadas , mojos , and wine from the malvasia grape....
- Castilian-Leonese cuisine
- Flattop grillFlattop grillA flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight . This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface...
- Cantabrian cuisineCantabrian cuisineCantabria has a variety of foodstuffs, including freshwater and sea fish and seafood, fruit and vegetables, and beef.-Fish and seafood:Seafood is widely used, from the entire coast and the Bay of Santander in particular, including clams, mussels, murgas, cockles, crabs, barnacles, crayfish, snails,...
- Castilian-Manchego cuisineCastilian-Manchego cuisineCastilian-Manchego cuisine refers to the typical dishes and ingredients in the cuisine of Castile-La Mancha region of Spain. These include pisto , gazpacho manchego, the famous queso manchego , the white wine of La Mancha, and the red wine from Valdepeñas.The dishes and specialties of the region...
- Catalan cuisineCatalan cuisineCatalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...
- Extremaduran cuisineExtremaduran cuisineExtremadura, Spain is known for the different ways of preparing the Iberian pork and the mutton. The main characteristics of the traditional Extremaduran cuisine were its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its...
- Galician cuisineGalician cuisineGalician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira , the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.The potato is a staple food in the...
- Leonese cuisineLeonese cuisineCastilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes and its grilled or roasted meats , its high-quality wines, the variety of its desserts, its sausages , and its cheeses...
- Valencian cuisineValencian cuisinethumb|250px|[[Coca |Coques de Mullador]], or ratatouille cocas.Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits...
- Denominación de origenProtected designation of originProtected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
- Spanish cheesesSpanish cheesesA wide variety of cheeses are made throughout the country of Spain from the milk of cows, goats and sheep, and some of them are internationally renowned, such as the Manchego cheese of La Mancha. Some regions are better known for their cheeses than others; 23 cheeses have a denomination of origin...
- Latin American cuisineLatin American cuisineLatin American Cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America...
External links
- Online store for Spanish food, an example of "packs to go"
- Foods from Spain all about Spanish food & gastronomy
- Spanish Food & culinary treasures, discovered by Spanish food photographer
- Map of Spain, with information on the cuisine in different areas
- Introduction to food from Spain The essence of Spanish cuisine - Spanish food
- A-Z guide to Spanish food Culture, history and dictionary - Spanish food