Spanish Recipes and Cuisine

Spain is a country with a heritage complex and heterogeneous and Spanish cuisine reflects this fact. While Spain is a country in the Mediterranean, and owes much to many Spanish dishes, Spanish foods, local foods in the country of the former colonies of Spain in the New World imports such as beans, peppers, potatoes and tomatoes. Other Spanish dishes are based on the country, Jewish and Arab heritage - it was stressed that much has been ruled by Spain from the Moors for more thanseven hundred years. La Reconquista (the Christian reconquest of the Iberian peninsula from the Muslims) has left his mark on Spanish cuisine - pork is very popular in Spanish cooking, and historically was a political statement of Christian identity, not because the food is Jews and Muslims.

The main ingredient in Spanish cooking is olive oil, which is not surprising when you consider that Spain produces almost half of the olives in the world. But in the northSpain, butter and lard are also used.

Other features Spanish cuisine is among the more widespread use of garlic and onions, the service of bread and wine with most meals and the consumption of fruit and dairy products such as desserts. A Spanish custom is particularly known to operate the small appetizers (tapas) and drinks.

Some popular dishes in Spain are:

- Gazpacho - a cold soup of vegetables, the most popular in warmer areas such as Andalusia.Gazpacho is a traditional stale bread, garlic, olive oil, salt and vinegar, but today, peppers and tomatoes are also taken up many times. There is also a variant called &quit; gazpacho manchego &quit;, served hot and the meat (often includes rabbit) and fungi and is more like a stew soup.

- Paella - a rice dish originally from Valencia. The main ingredients are rice, saffron and olive oil, and the dish is usually flavored with meat or fish and vegetables.

--Chorizo - a spicy sausage of pork fat, seasoned with chili and baked. There are two varieties: hot (spicy), sweet (dulce). Most varieties can be eaten cold, even when produced in certain regions of Spain, the variety, the need for further cooking. Chorizo is eaten, not only for himself but also used as an ingredient in other dishes.

- Jamón Serrano - cured ham.

- Fabada - a stew of beans including black pudding (blood sausage),Chorizo and pork, which is flavored with saffron and other spices.

- Olla Podrida - A rich stew of bacon, poultry or wild game, ham, meat and vegetables.

- Marmitako - A fish stew with onions, peppers, potatoes and tomatoes.

- Calamari - fried calamari.

- Frito pescaito - fish marinated, battered and fried.

- Tortilla de patatas - An onion, potato omelette.

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