Spanish Cuisine
Spain's culinary traditions rely on an abundance of locally grown vegetables and fruits as well as meats and poultry. Jamón serrano , a cured ham, and chorizo , a seasoned sausage, are popular. Seafood and fish are popular in coastal areas. Other popular foods are cheeses, eggs, beans, rice, nuts (especially almonds), and bread (a crusty white bread, baked fresh daily, is common). Olive oil and garlic are common ingredients. Spain is also known for its wines, including the rioja , made in the northern province.
Popular Spanish Dishes:
Gazpacho-- a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia
Churros Con Chocolate--Traditionally chocolate con churros is consumed for breakfast or as a snack. Put it is also a sheer social act.Chocolate con churros is normally served with hot chocolate, at a temperature between 75ºC and 80ºC in a porcelain cup, while the freshly made churros are served in a platter, they can be hot or cold.
Paella--Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.
Croquetas--small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or any of the combination thereof, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs
Empanadas--a stuffed bread or pastry baked or fried, made by folding dough or bread with stuffing consisting of a variety of meat, cheese, huitlacoche, vegetables, fruits, and others.
Crema Catalana--Spanish version of Creme Brulee.a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
Tortilla Espanola--a typical Spanish dish consisting of an egg omelette made with added potatoes and fried in vegetable oil.
Every region has its own distinct cuisine and specialties. Gazpacho, a cold tomato soup, comes from Andalucía in southern Spain. Traditionally, a special bowl called a dornillo, was used to pound the ingredients by hand, but modern Spanish cooks use a blender. Andalusians also enjoy freidurías (fish, such as sole or anchovies, fried in batter). Cataluña (Catalonia), in northeastern Spain, is known for its inventive dishes combining seafood, meat, poultry, and local fruits. In the northern Basque country (país Vasco), fish is important to the diet, with cod, eel, and squid featured prominently. The signature dish of Asturias, in northwestern Spain, is fabada, a bean stew. In the interior regions, such as Castilla, meats play a starring role. Tortilla española, a potato omelet, is served throughout the country. It can be prepared quickly and makes a hearty but simple dinner. Spain's best-known dessert is flan, a rich custard.
Spanish Recipes
Flan (custard) Recipe
Ingredients:
1¼ cups sugar
3½ cups milk
6 eggs
2 egg yolks
¼ teaspoon lemon rind, grated
Directions:
- Preheat oven to 325°F.
- In a saucepan, heat ½ cup of the sugar over low heat, stirring frequently until the sugar melts completely and turns amber (golden).
- Pour it into a 1½ quart (6-cup) ring mold, tilting the mold in all directions to evenly coat the bottom and sides. Set aside.
- Break the 6 eggs into a mixing bowl.
- Separate the remaining 2 eggs. To separate the yolk from the white, break the egg over a small bowl or cup and allow the whites to drip out of the shell halves, then transfer the yolk back and forth between the 2 halves until all of the egg's whites have dripped into the bowl.
- Place the egg yolks into a separate bowl. and keep yolks. (The whites may be discarded or used for another purpose). Add the 2 egg yolks to the other 6 eggs.
Beat eggs until blended. Add the rest of the sugar and the grated lemon rind; beat again. Set aside.
- Measure the milk into a saucepan and warm it over medium heat, but do not allow it to boil.
- Gradually stir the heated milk into the beaten eggs and sugar.
- Pour the mixture into the ring mold. Place mold in a larger pan with about one-inch of hot water in it. Transfer to oven.
- Bake for 1 hour. Flan is done when a knife inserted into the custard comes out clean.
- Remove from oven and allow to cool. When cool, chill in refrigerator.
- To serve, run a knife around the sides of the mold (to loosen the custard).
- Put a large plate on top of the mold and carefully turn the mold onto the plate; the custard should gently slide out. Lift off the mold.
