Within the gastronomic framework, Spain is one of the richest countries in the world. The variety of dishes in different regions is amazing. The traditional Spanish table is full of colors and incredible smells. The Basque country bordering with France, is dominated by a refined cuisine, specializing in seafood. In Aragon, locals honor and know how to cook meat superbly. In Galicia, it is obligatory to taste boiled octopus and pork legs with turnip. In Andalusia, which is the homeland of flamenco, incredibly delicious dishes are deep fried. This region is the birthplace of the best olive oil. Rioja and Navarre will surprise travelers with delicious side dishes. In Toledo, you should try the marzipan cooked following old recipes.
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Despite the incredible variety of treats, the Spanish cuisine has several common features. Most dishes are cooked with olive oil, rice, garlic and a lot of spices. Spain has very favorable climatic conditions and developed agriculture, which explains a huge variety of dishes. The term ‘Spanish cuisine’ hides specifics of 17 regions at once. The most famous dish of this country is, of course, paella from Valencia. Originally, it was cooked right on the streets in huge pans. Only men were allowed to cook. The key ingredient is rice. There are three main varieties - Valencian paella with rabbit meat, duck, chicken, or snails, seafood paella and mixed paella, in which a cook can put almost anything.
Spain is also famous for its hamon, which is a raw ham. Its production is part of the culture of the country. Cooking begins in the first days of November with a ritual slaughter of a pig. Piglet for the hamon is specially fed with acorns, as this affects the quality of meat. The excess of fat is taken off the meat; the product is sprinkled with sea salt and left for 2 weeks. Then it’s washed and hang to dry, and then left to ripen. The hamon will be ready in about 12 months. The complexity of cooking makes the cost high. However, apart from the saturated taste, the treat is characterized by an almost complete lack of cholesterol, which makes it dietary. Copyright www.orangesmile.com
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Another dish is world-famous gazpacho from Andalusia. Initially, this dish was a soup for the poor; they added vinegar, olive oil and garlic to the water. Over time, tomatoes, cucumber, sweet peppers, onions and other condiments were added to the recipe. The dish is served cold with croutons. No less known treat is tortilla, which is an omelette with potatoes, onions, and seasonings. Spaniards are very fond of fish and cook it many ways. One of the most popular fish is tuna. It is served in a smoked, fried, dried, and canned. One of the most expensive and solemn dishes of Spanish cuisine is zarzuela from fish. That’s a ragout of shellfish, crustaceans, fish and special sauce; sometimes, vegetables are added to the dish.
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The main drink in Spain is coffee. During a daytime, Spaniards can easily drink 6-7 cups. It is almost impossible to find tea in this country. Among the soft drinks, various freshly squeezed fruit juices are popular. The national drink is horchata, which is a drink made of nuts. The most famous Spanish wine is sherry with a high alcohol content. Sangria is a wine drink with a saturated fruit flavor. It’s also worth to try the local cider and liqueurs in Spain. The most famous sweet is thurron,which is a rectangular dessert made of honey, grilled almonds and eggs. Thurron is most often cooked for Christmas, but you can buy it in other times of the year. The Catalan cream represents a kind of creme brulee, but it’s cooked of milk.
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Spain has its own daily routine. Breakfast does not really matter. Spaniards usually have breakfast in a cafe near house or on the way to work; it depends on the work schedule. Usually, they just drink coffee or juice. For those who are engaged in manual labor, a brunch is provided. It starts at about 11 am. Lunch is served during siesta, so you need to have time to get into restaurants from 1.30 pm to 4.30 pm, because before or after that, cafes will be closed. Dinner in Spain begins much later than in other countries - approximately from 8pm to 10pm. At this time, the whole family gathers at the table. Such family gatherings are often held in bars or restaurants.
Within the gastronomic framework, Spain is one of the richest countries in the world. The variety of dishes in different regions is amazing. The traditional Spanish table is full of colors and incredible smells. The Basque country bordering with France, is dominated by a refined cuisine, specializing in seafood. In Aragon, locals honor and know how to cook meat superbly. In Galicia, it is obligatory to taste boiled octopus and pork legs with turnip. In Andalusia, which is the homeland of flamenco, incredibly delicious dishes are deep fried. This region is the birthplace of the best olive oil. Rioja and Navarre will surprise travelers with delicious side dishes. In Toledo, you should try the marzipan cooked following old recipes.
The main drink in Spain is coffee. During a daytime, Spaniards can easily drink 6-7 cups. It is almost impossible to find tea in this country. Among the soft drinks, various freshly squeezed fruit juices are popular. The national drink is horchata, which is a drink made of nuts. The most famous Spanish wine is sherry with a high alcohol content. Sangria is a wine drink with a saturated fruit flavor. It’s also worth to try the local cider and liqueurs in Spain. The most famous sweet is thurron,which is a rectangular dessert made of honey, grilled almonds and eggs. Thurron is most often cooked for Christmas, but you can buy it in other times of the year. The Catalan cream represents a kind of creme brulee, but it’s cooked of milk.
