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How to Cook dishes from Spain
Spain is country with a mixed and complex
heritage and Spanish cooking reflects this fact.
While Spain is a Mediterranean country,
and many Spanish dishes owe much to this, Spanish food also includes native foods imported into
the country from
Spain's former colonies in
the New World such as beans, peppers, potatoes and tomatoes.
Other Spanish dishes draw on the countries Jewish and Moorish heritage - it was worth remembering
that much of Spain was
ruled by the Moors for more than seven hundred years. Even the Reconquista (the Christian
reconquest of the Iberian pennisula from Muslims) has left its traces in Spanish cuisine -
pork is popular in Spanish food, and historically was a political statement of Christian identity
because it was not eaten by Jews or Muslims.
The most important ingredient in Spanish cooking is olive oil, which is unsurprising when
you consider the fact that Spain
produces almost half of the world's olives. However, in the North of
Spain, butter and lard are also
used.
Other characteristics of Spanish food, include the widespread use of garlic and onions, the
serving of bread and wine with most meals, and the consumption of fruit or dairy products
as desserts. One particularly well-known Spanish custom is the serving of small appetizers
("tapas") with drinks.
Some popular Spanish recipes and dishes include:
- Calamares - Fried squid.
- Chorizo - A spicy sausage made from fatty pork seasoned with chili and paprika. There are two
varieties: hot ("picante") and sweet ("dulce"). Most varieties can be eaten cold,
although there are regions of
Spain which produce varieties
that need further cooking. Chorizo is not only eaten on its own, but is also used as an ingredient in
other dishes.
- Fabada Asturiana - A bean stew that also contains black blood sausage ("morcilla"), chorizo
and pork, and which is flavored with saffron and other seasonings.
- Gazpacho - A cold vegetable soup that is particularly popular in hotter areas such as Andalusia.
Traditionally gazpacho was made
stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also
often added.
There is also a variant called gazpacho manchego which is served warm, and that includes
meat (often rabbit) and mushrooms, and is more like a stew than a soup.
- Jamón serrano - Dry-cured ham.
- Marmitako - A fish stew made with onions, pimentos, potatoes and tomatoes.
- Olla Podrida - A rich stew with bacon, poultry or game, ham, meats and vegetables.
- Paella - A rice dish originally from Valencia. The main ingredients are
rice, saffron and olive oil, and the dish is usually garnished with
meat or seafood, and vegetables.
- Pesca�to Frito - Marinated fish, battered and fried.
- Tortilla de patatas - An onion and potato omelette.
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