Spanish Recipes and Cuisine

Spain is a country with a mixed and complex heritage and Spanish cuisine reflects this fact. While in Spain, a country in the Mediterranean, and owe much to the many Spanish dishes, Spanish foods, local foods into the country from 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 Moorish heritage - it was pointed out that much has been ruled by Spain from the Moors for more thanseven hundred years. The Reconquista (the Christian reconquest of the Iberian peninsula from the Muslims) has his mark on the left of the Spanish cuisine - pork is popular in Spanish food, and historically was a political statement of Christian identity, not because it is eaten by Jews or 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 bacon are also used.

Other features of Spanish cuisine are among the most 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 Spanish dishes are:

- Gazpacho - A cold vegetable soup, particularly popular in warmer areas such asAndalusia. Traditional gazpacho is 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 warm and the meat (often includes rabbit) and fungi and is more like a stew than a soup.

- 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 fish, andVegetables.

- Chorizo - A spicy sausage of fatty pork, seasoned with chili peppers and cooked. There are two varieties: hot (picante) and cake ( "dulce"). Most varieties can be eaten cold, though it produced in some regions of Spain, the varieties, the need for further cooking. Chorizo is eaten not only on its own, but also used as an ingredient in other dishes.

- Jamón Serrano - cured ham.

- Fabada - A black bean soup also contains bloodSausage (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, pimentos, potatoes and tomatoes.

- Calamari - fried squid.

- Frito Pescaíto - Marinated fish, battered and fried.

- Tortilla de patatas - An onion and potato omelette.

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