Tapas, chorizo, gazpacho, paella, fabada, jamon ... If these sonorous names are empty words for you, it means that you have not yet visited sunny Spain, but are only planning to visit there. And sooner or later a series of questions will mature in your head - A, what will I eat there? How will I understand the menu, I don't know Spanish?

So I have prepared a small cheat sheet for gastronomic terms, which you can print out and carry in your pocket if you wish.

Spanish cuisine leads the world in the variety of dishes, you can't taste everything! But there are dishes and delicacies that you won't get a complete picture of Spain without having tasted them.

Order the aromatic cold Gaspacho, a popular Spanish potato and egg omelet called tortilla. Enjoy the flavor of Paella and the fishy Zarzuela. Walk through the bars, try the signature Tapas and Pinchos. Be sure to taste the savory chorizo \u200b\u200bsausage, jamón ibérico - hard to find outside of Spain, and the famous Spanish blue cabrales cheese.

Try the sweet white nutty mix, Horchata. Don't miss the chance to buy the iconic hot chocolate churros (churros) and the honey-nut nougat Turron, a Christmas treat, but sold year round.

Sauces - Salsas

The 3 main Spanish sauces: alioli, Romesco and Salsa verde (photo: Santi)

• Alioli - traditional Catalan garlic sauce, made from garlic, olive oil and egg yolks by whipping. Suitable for fish, meat and poultry.
• Рesto verde - "green pesto", an Italian sauce, but it is popular in Spain. Ingredients: basil, pine nuts, parmesan, garlic, olive oil, salt.
• Pesto rojo - "red pesto": sun-dried tomatoes, garlic, basil, pine nuts, olive oil, parmesan cheese.
• Romesco - tomatoes, chili peppers, bell peppers, roasted almonds, garlic, toasted bread, olive oil, vinegar, salt.
• La salsa de tomate - tomato sauce.
• La salsa de soja - soy sauce.
• La mostaza de Dijon - Dijon mustard.
• El vinagre (balsámico, de arroz, de manzana, de vino) - vinegar (balsamic, rice, apple, wine).

Snacks - Entremeses

Bar Snacks (Photo: Marcus Hansson)

A real Spanish meal begins with light tapas, which can be cold (Entrantes frios) or hot (Entrantes calientes). Their main task is to whet the appetite.

Among other snacks, mini-sandwiches, pinned on a sharpened wooden stick or an ordinary toothpick, Pinchos, stand out in a special way.

Olives are in the lead among Spanish appetizers. They are strung on skewers with pieces of vegetables, stuffed. The "cult" dishes include Tapas based on sausages, ham, vegetables, and cheese. They love pies in Spain: each region has its own recipes.

• Rinones al jerez - kidneys in sherry.
• Chistorra - thinly sliced \u200b\u200bsausages.
• Chorizo - spicy sausage.
• Menestra - stewed vegetables with ham (there are many varieties).
• Entremeses - assorted snacks of sausages, cheeses, pickled vegetables.
• Escalivada - a variety of stewed vegetables.
• Panaché de verduras - vegetable mixture, usually stewed (artichokes, potatoes, leeks, tomatoes, carrots, endives, spinach, garlic, oil, salt).
• Pisto - stewed vegetables, often with boiled eggs.
• Pimiento asado - fried peppers.
• Revuelto - a dish of beaten eggs, similar to an omelet, with the addition of mushrooms, asparagus, spinach, salmon, etc.
• Huevos revueltos - scrambled eggs.
• Tortilla - omelet with potatoes.
• Tortilla sacromonte - an omelet-type dish: potatoes and onions are simmered in olive oil, add pieces of ham, green peas (and other ingredients), pour over beaten eggs and fry on both sides.
• Patatas - potato.

Salads - Ensaladas

Orange salad with spinach (Ensalada de lechuga y espinacas con naranja) (photo: etringita)

The Spaniards prepare salads from seafood and fish, beans and vegetables. Popular mixes of tomatoes and garlic with herbs (Ajotomate), potato Ensalada Malagueña with olives. Some salad mixes include oranges; dressings are made from olive oil, wine, vinegar.

• Ensalada Mixta - salad (lettuce, potatoes, eggs, tomatoes, cucumbers, carrots ...).
• Ensalada aragonesa - Aragonese salad (lettuce, green peppers, olives, tomato, boiled eggs, serrano jamon).
• Ensalada de colores - salad (potatoes, cucumber, boiled beets, boiled eggs, salted salmon).
• Ensalada de Valencia - Valencian salad (rice, chicken breast, pickled cucumbers, tomato, green peas, onions, coarse salt).
• Ensalada Formigal - salad, which was in all catering Formigal (chicken or tuna, corn, tomatoes, eggs, lettuce or Chinese cabbage, vinegar dressing and olive oil). Sometimes found as tuna salad or chicken salad.

Soups - Sopas

Thick lentil soup - Lentejas con chorizo \u200b\u200b(photo: Con Mucho Gusto TV)

Soups are cooked cold, warm, pureed and dressing. The most popular are Gazpacho Andaluz and Salmorejo. Olla podrida's thick cuts of meat, stewed in a pot with vegetables, has been known in the country since the Middle Ages.

• Gaspacho - cold tomato soup.
• Gaspacho andaluz - cold thick soup made from tomatoes, cucumbers, bell peppers, onions and garlic with olive oil and slices of toasted bread.
• Salmorejo - similar to gazpacho, but with two fundamental differences: salmorejo has different proportions and cucumbers in it are replaced with white bread and it is thicker.
• Ajo blanco - a soup, also known as "white gazpacho", made from boiled crushed almonds mixed with bread crumbs, garlic and olive oil.
• Crema - vegetable puree soup, depending on the composition, can be either hot or cold. It can be made from eggplant, zucchini, carrots, leeks, or a vegetable mixture.
• Sopa de cebolla - onion soup.
• Sopa de fideos - noodle soup.
• Sopa de hortalizas - vegetable soup.
• Sopa de cocido - broth seasoned with noodles or rice, onions and bread.
• Sopa de pescado - fish soup.
• Suquet de peix - rich fish ear.
• Patatas a la marinera - soup from potatoes, fish and seafood.
• Sopa de ajo - garlic soup, white bread is fried in oil with garlic, then poured with water or vegetable broth and cooked with paprika.
• Sopa castellana - Castilian soup, one of the varieties of garlic soup, to which an egg and sometimes jamon are added.
• Caldo or consomé - chicken broth or bone broth from ham.
• Potaje castellano - Castilian chowder: chickpeas, spinach, carrots, garlic, boiled egg, flour, black pepper.
• Potaje canario - white beans, pumpkin, squash, tomato, boiled corn, garlic, onion, bacon.
• Fabada asturiana - a chowder with white beans, bacon and sausages: morsilla (blood sausage), choriso (pork sausages with red pepper), jamon.
• Lentejas con chorizo - thick soup of lentils, stewed with chorizo, onions, carrots, garlic, bay leaves.
• Sopa tropical - a soup of mashed avocado mixed with natural yoghurt, lemon juice and meat broth.
• Рuchero - thick soup of beef, chicken, ham, dumplings or rice, potatoes, garlic.

Fish and seafood - Pescado y mariscos

Canarian fish dish (photo: draculina_ak)

The same fish can be cooked in different ways: “a la sal” (baked in salt), “a la plancha” (fried in olive oil), “a la marinera” (stewed with other seafood).

• Atun - tuna in various varieties.
• Sardinas - sardines.
• Pez espada - swordfish with various side dishes.
• Raya - spiced stingray.
• Rape - "angler".
• Lubina - sea pike perch.
• Rodaballo - halibut.
• Bacaladilla - not very large fish up to 15 cm, it is easy to fry it in a pan, which reminds pollock in taste. Not dear.

Galician octopus (photo: Flávia Junqueira)

The cuisine of Spain is unthinkable without seafood and fish. Cod and mackerel, shellfish, squid and cuttlefish are excellent cooked here; expertly fried small fish: espeto sardines, anchovies (boquerones). Tuna is used to make Moham's delicacy. On holidays, Sarsujela, a complex fish and seafood stew, is served.

• Pulpo condimentado con tomate y ajo - octopus in tomato-garlic seasoning.
• Cazuela del pescador - "Fisherman's Pan": fish and shrimps cooked with rice in fish broth with white wine and spices.
• Frito mixto - assorted fried seafood. Usually includes 2-3 types of fish and 2-3 types of seafood.
• Mariscos - seafood (shrimp, etc.)
• Mariscada - assorted seafood.
• Mejillones a la marinera - Sailor-style mussels, cooked in white wine with onions, garlic and spices.
• Merluza en salsa roja - hake in red sauce: stewed in fish broth with white wine in a sauce made from spices used in the manufacture of choriso sausage.
• Merluza en salsa verde - hake in green sauce: stewed in fish broth with white wine in parsley sauce.
• Mero al canario - Canarian Mero: Mero fish fried and cooked with garlic-nut paste and fried pepper.
• Pulpo a la gallega - octopus in Galician, also known as “ Pulpo a feira". Pieces of boiled octopus with boiled potatoes, flavored with paprika, coarse salt and olive oil.
• Zarzuela - "paella without rice", fish roast in tomato sauce with Andalusian spices.

Meat dishes - Сarne

El cordero en chilindrón - lamb, Navarra (photo: rosarioaldaz)

Popular meat dishes include Cordoba beef, kidney banderillos, sausages (the most famous are chorizo \u200b\u200band morcilla). Dried ham ham (jamón) has become a national treasure. Poultry is served in different ways: turkey, chickens, duck, capon rooster.

• Carne de res or carne de vacuno - beef.
• Carne de ternera - veal.
• Carne de cerdo - pork.
• Carne de cordero - lamb.
• El cordero en chilindrón - lamb (Navarra).
• Carne de cabra - goat meat.
• Carne de conejo - rabbit.
• Carne de pelo - rabbit meat, hare meat.
• Carne de monte - game.

• Carne blanca - young meat.
• Carne magra - lean meat.
• Carne asada - meat from the oven.
• Carne estofada - minced meat
• Albóndigas - meatballs.
• Carne guisada - goulash.
• Casuela - roast (Catalonia).

• Conejo a la jardinera - rabbit fried in a sauce of white wine, tomatoes and onions, and stewed with green peas in a meat broth. Actually, any dish ending in "a la jardinera" involves stewing with vegetables.
• Cabrito - roast milk kid.
• Cordero asado - roast lamb.
• Chuletillas de cordero lechal - lamb chop on the bone.
• Navarro cochifrito - spicy lamb stew.
• Lomo de buey - bovine shoulder, usually grilled.
• Rabo de toro - oxtail stewed in red wine.
• Capi-i-pota - pork head and pork legs stew.
• Orejas a la plancha - grilled pork ears.
• Cochinillo asado - roast whole suckling pig.
• Codillo al aleman - the shoulder of the pork carcass on the bone, boiled in broth with spices and lightly baked. Served often with mashed potatoes and German sauerkraut.
• Carrillera de cerdo or Carrillada de ternera - pork or veal cheeks stewed with wine, onions, garlic and paprika.
• Solomillo a la plancha - Grilled tenderloin (pork or veal).
• Solomillo - tenderloin, usually pork or beef, fried in olive oil and salted with coarse salt. As a rule, no additional ingredients or sauces are added, as this meat does not need them at all.
• Calderillo - veal, boiled in a broth of onions, carrots, tomatoes, sweet and bitter peppers. Fried potatoes are also added to the broth before serving.
• Filete de ternera a la plancha - grilled veal fillet.
• Escalope milanesa - Milanese escalope: breaded veal. Sometimes served with cheese and tomato paste.
• Redondo - thin round slices of stewed veal in a thick flour sauce.
• Carajaca - fried beef liver, previously soaked for several hours in a sauce of garlic, bitter and hot peppers, caraway seeds, olive oil and vinegar.
• Callos a la madrilena - guts, beef lip, beef leg.
• Olla podrida - sheep, calf, beef tails, ham, peas and vegetables.
• Cocido or Segundo cocido - assorted boiled beef, pork, chicken, sausages, bacon, chickpeas and potatoes.
• Pinchos morinos - marinated and skewered meat (south).
• San jacobo - a dish better known in Russia under the name "cordon blue". Two pieces of meat, lined with ham and cheese and fried in breadcrumbs.
• Escalope - a thin, boneless piece of meat, can be from: veal, pork, turkey, or salmon.
• Parrillada - assorted grill. Can be fish, seafood, and mixed.
• Cocido madrileño - chickpeas with meat and vegetables.
• Callos - tripe with blood sausage and pepper sauce (Madrid).
• Fabada asturiana - stewed beans with smoked sausage, bacon, etc.
• Habas con jamon - beans with ham.
• Torreznos - greaves, fried pieces of bacon with a meat layer.

Rice Dishes - Arroces

Fried eggs with rice and tomato paste (photo: Pablo B)

• Arroz a la cubana - scrambled eggs with rice and tomato paste.
• Arroz a la zamorana - rice with boiled pork ribs, pork ear and red pepper.
• Аrroz de la huerta - rice with tomatoes, legumes, artichokes and other vegetables.
• Аrroz con bonito - rice with tuna and vegetables.

Paella - Paella

Paella - Arroz pescador (photo: Viandas Cádiz, Sl)

National Spanish (Valencian) dish of rice, tinted with saffron, with the addition of olive oil. In addition, seafood, vegetables, chicken, sausages are added to paella ... There are countless recipes for this dish. Here are the 3 main popular types of paella:

1. Paella mixta - mixed paella.
2. Paella valenciana - from rice, green vegetables, meat (rabbit, chicken, duck), snails, beans and spices.
3. Paella de marisco - rice with seafood, no beans and vegetables.

Some more:

• Arroz a la marinera - paella with squid, fish (monkfish), and green pepper.
• Arroz a la milanesa - paella with chicken liver, jamon, cheese, tomato and hot pepper.
• Arroz negro - paella with squid, lobster or shrimp, mussels and the invariable "monkfish". The black color of the rice comes from cuttlefish ink.
• Arroz pescador - Paella with squid, monkfish, mussels, almeha (a type of molluscs), lobsters and paprika.
• Arroz con costra - "Rice with a crust", made from rice, saffron, chicken broth, tomatoes, garlic, chicken, white and blood sausage, sausages and eggs.

Desserts, sweet - Postre, dulce

The cult dessert of the Spaniards is Turron - honey-nut nougat. Many sweets are made from fruits: stuffed baked apples, puddings, pies. For Christmas, they bake Polvorón crumb almond cookies. The Spaniards love dessert creams (cremas): almond - almendras, vanilla - vainilla, egg - huevo.

• Quesada pasiega - Spanish cheesecake.
• Crema de membrillo con queso - curd cheese dessert with jam.
• Flaó - shortcrust pastry pie with cottage cheese, with the addition of anise or mint.
• Bizcocho - biscuit.
• Tarta de San Marcos - a sponge cake filled with cream or jelly. Castile and Lyon.
• Brazo de gitano - roll with cream filling.
• Tarta de almendras - almond pie.
• Soplillos - bizet with almonds.
• Tartita de manzana - apple tartlet.
• Natillas - custard made from milk, sugar and egg yolks.
• Piononos de Granada - custard cakes. Andalusia.
• Miguelitos - puff pastries with custard. Castile, La Mancha.
• Susos de crema - custard cakes. Catalunya.
• Galletas ohuelas - cookies, the composition depends on the region. It is usually made from wheat flour-based dough, fried in oil and soaked in syrup, honey, or sprinkled with powdered sugar.
• Galleta de pistola - shortbread cookies.
• Galletas almendrados - macaroons.
• Galletas sachepos - biscuits in the shape of a cone, drizzled with syrup (egg, sugar, flour, syrup, cinnamon).
• Arroz con leche - rice boiled in milk with sugar and egg.
• Cuajada - a dish resembling a mixture of cottage cheese with yogurt and sugar.
• Crema catalana - a dessert prepared on the basis of milk, egg yolks and corn flour.
• Flan - a jelly-like dessert made from beaten eggs, milk and sugar, often flavored with vanilla.
• Leche frita - fried dough pieces made from flour, eggs and milk.
• Galletas lenguas de gato - flour, butter, sugar, eggs.
• Yemas de Santa Teresa - a dessert made from eggs, sugar, lemon peel, cinnamon, powdered sugar.
• Turrón de Alicante - nougat, white (honey, sugar, water, egg whites, almonds).
• Turrón de Jijona - the soft nougat from Gijona is quite different from the hard nougat from Alicante. Moreover, the difference lies not only in the composition, but also in the preparation method (honey, sugar, almonds, hazelnuts, pine nuts, egg whites).
• Turrón de Guirlache - like our kazinaki, with almonds and sesame seeds.
• Arnadí - a traditional Valencian dessert, made from pumpkin and sugar, cinnamon, flour, almonds, eggs. Sometimes pumpkin is replaced with sweet potato.
• Rosquillas tontas - Madrid dessert, fondant donuts.
• Rosquillas listas - Madrid lemon donuts.
• Roscos de Anis - Andalusian donuts.
• Torta de Aranda - tortilla (flour, yeast, water, olive oil), a dish of Castile and Lyon.
• Torrijas - bread soaked in milk and egg with sugar and cinnamon, fried in olive oil.
• Florones - dessert, like our brushwood, shape in the form of a flower, (flour, eggs, milk, sugar) is fried in a large amount of oil. Castile and Lyon.
• Coca boba - baked goods made from yeast dough. Valencia.
• Trenza de Almudevar - a bun in the form of a pigtail with raisins and nuts, caramelized. Aragon.
• Ensaimada - rolls of yeast dough, sprinkled with powdered sugar. Balearic Islands.
• Paparajotes - pies stuffed with lemon leaves. Murcia.
• Tortas de alma - pies stuffed with pumpkin.
• Carbayones - glazed puff pastries with filling (almonds, eggs, sugar, sweet wine and lemon zest).
• Frangollo - milk dessert made from chopped almonds, currants, anise, butter, cinnamon, milk, lemon, sugar. Canary Islands.
• Mazapán - dessert made from almonds, egg white, sugar. Castile, La Mancha.
• Zurracapote
• Macedonia - fruit platter in its own juice.

Coffee - Café

Black coffee (photo: Aroma de Café)

• Sólo - black, strong coffee in a small cup.
• Café de puchero - strong black coffee.
• Barista - high quality coffee.
• Expreso - originally from Italy, black strong coffee.
• Cortado o machiatto - espresso coffee with milk.
• Blanco y negro - coffee with milk. Valencia.
• Café vienés - cappuccino with chocolate chips.
• Moca - coffee with milk, with the addition of chocolate or cocoa.
• Arabe - coffee with cinnamon and cardamom.
• Turco o griego - Turkish or Greek coffee.
• Biberón o bombón - black coffee with milk and condensed milk. Valencia and Catalonia.
• Ebaki - coffee with a little milk and a lot of sugar. San Sebastian.
• Café instantáneo - instant coffee.
• Frappé - instant coffee with milk, very cold, Greek drink.
• Café con hielo - iced coffee.
• Mixto - coffee with ice and horchata. Valencia.
• Nube - coffee 10% and 90% milk, served in a glass. Malaga.
• Manchado - milk, to which a little coffee is added.
• Milkshake - a milkshake with coffee, added fruit and aromas of vanilla or chocolate, very popular in Madrid and other major cities.
• Suspiro –Cold drink horchata with lemon and a little coffee. Valencia.
• Café del tiempo - coffee, lemon, sugar and some ice. A popular summer drink in Valencia.
• Carajillo - coffee to which alcohol is added: liqueur (Galicia), anise (Madrid), rum (Ibiza).
• Irlandés - coffee, the third part is Irish whiskey.
• Café asiático - coffee, flaming cognac and condensed milk, sprinkled with cinnamon. Cartagena.
• Licor café - liqueur based on coffee and sugar, served cold with ice. Galicia.
• Biberón de Milán - coffee with condensed milk, egg yolks, vermouth, lemon wedge, cinnamon and crushed ice. Murcia.

The drinks are popular, both hard and non-alcoholic. Spain is famous for sherry and Sangria, monastery liqueurs and Aguardiente vodka. The most famous non-alcoholic beverage is Horchata, a sweet white nutty mix.

• Limonada fresca - a refreshing drink based on lemon or lime, sometimes with the addition of a small amount of alcohol. Adding wine (called Castilian or León lemonade) will make the drink more sangria-like, while using rum will turn the lemonade into Cuban mojito.
• Agua de cebada - barley broth, a refreshing drink consisting of barley grains, water, lemon zest, cinnamon, sweetened with honey or sugar. Traditional in Madrid.
• Horchata de almendra - a drink made from water, sugar, cinnamon and almonds is drunk very chilled. Traditional in the Spanish provinces: Murcia, Albacete and Almeria.
• Horchata de chufa - a kind of white, slightly sweet drink made from chaufa (earthy almonds).
• Granizado - juice or fruit or berry puree frozen to fine crumbs.
• Gaseosa - carbonated water, usually sweetish, it is not consumed by itself, but is used to prepare light low-alcohol drinks.
• Sangria - the basis of its preparation is red wine and oranges. All other components can be changed at will.
• Aloja (bebida) - aloha, a honey drink with spices, sometimes with wine.
• Mosto - approximately, this is grape juice (raw material from which wine is later obtained, but at this stage does not contain alcohol). Feels like a non-alcoholic wine.
• Sidra - cider, prepared from natural apple juice with the addition of honey. It becomes sparkling with skillful bottling.
• Tinto de verano - a drink based on red wine (literally "red summer"), very similar to sangria, usually carbonated. It happens with or without lemon, as well as non-alcoholic.
• Zurracapote - a drink consisting of a mixture based on red wine. It also includes various fruits such as peaches, oranges or lemons, sugar and cinnamon.
• Malta Is a soft drink based on malt and barley, our closest analogue is kvass.
• Clara - a 50-50 mix of beer and lemon soda.
• Dorada - beer, the symbol of Tenerife.
• Tropical - beer, Canary Islands

Culinary specialties by region:

Traditional Spanish Snacks (Photo: KeithEdinburgh)

Spanish cuisine is varied. The tastes of the Spaniards were shaped by the particular climate and lifestyle; The Romans, Moors, and French brought their own flavor to cooking.

A fairly large country has significant differences in culinary preferences from region to region. For example, in Catalonia they eat not what they eat in Castile, but in the Basque Country they cook differently than in Andalusia.

Northern cuisine

The favorites of Northern Spain are seafood, fish. The Basque country is famous for baked cod with garlic, but there are almost no sweets. In Galicia, on the contrary, they create delicious pastries and serve the freshest seafood. Vegetables form the basis of the simple dishes of Navarra, Rioja, Aragon. Cider is the hallmark of Asturias.

Mediterranean Kitchen

Mediterranean cuisine is based on olives, rice and vegetables; they like thick soups-mashed potatoes here. Valencia is dominated by fish dishes; here they prepare a unique paella (paella Valencia) with seafood platter. Wonderful oriental sweets have been preserved since Arab times. In Catalonia, they make original sauces; the cuisine of the Catalan mountain regions is dominated by sausages and meat. The Balears are famous for their vegetables and herbal liqueurs.

Central Spanish cuisine

Central Spain is characterized by hearty dishes: thick cocido soups, lentils, beans, sausages, fried lambs and pigs, game, and the famous jamon.

Andalusian cuisine

In hot Andalusia, the traditions of all regions converged. Andalusians actively use fish and meat, prepare vegetable and cereal soups, make sheep and goat cheese. The best Gazpacho and mountain ham are served here.

Spanish cuisine is very diverse and it is formed from the culinary traditions of 17 regions. Although there are still common features - all Spaniards use a lot of olive oil, paprika, garlic: throughout the country they eat tapas, make paella and gazpacho. And, of course, what a dinner can be without good wine!

10 Canarian dishes to try

The dishes of the Canary Islands are simple and high in calories, their uncomplicated composition emphasizes the freshness of the original ingredients. The traditions of cooking came from the indigenous islanders, historically joined by the secrets of the mastery of the cooks of Portugal, North Africa, and Europe.

The article was written based on information from the site spain4you.es/forum.

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Spanish cuisine is diverse and multifaceted, it can be divided into 17 independent regional cuisines (according to the number of Spanish autonomies, which in turn are divided into provinces). Common characteristics for everyone are the consumption of vegetables (especially the Spaniards love tomatoes, potatoes and peppers), seafood, legumes, olive oil, olives, garlic, herbs, wine and rice (for example, the hallmark of Spain is paella). By the way, paella translates as "large frying pan", because this dish is really served in a huge bowl. The birthplace of paella is Valencia, but besides the classic Valencian recipe (with rabbit and chicken), there are more than three hundred paella recipes.
Another traditional Spanish dish served for breakfast is tortilla (similar to omelet and Italian frittata). The classic version of the dish is baked beaten eggs with potatoes. The appetizers, traditional throughout Spain, are called tapas, they resemble small sandwiches. The basis of tapas is a slice of toasted bread with all kinds of filling variations. Empanadas pies can be used as tapas. The classic empanadas are cooked with meat, but now they are cooked with anything. For example, with tuna, with vegetables, with mushrooms. They look like a crescent in shape.
Another hallmark of Spanish cuisine is jamon (translated as "ham"). This is a dried pork leg, which is cut into thin pieces after a long preparation (the minimum drying period is 1 year). It is eaten with bread, cheese and fruit. Pork fillet is also stuffed with ham and then deep fried - this is how flamenquin is prepared (a typical dish of the city of Cordoba, in Andalusia). Various sausages are also prepared from pork, for example, chorizo. They have a bright red color due to the fact that they contain paprika.
Spanish cuisine boasts a wide variety of cheeses. They are produced in every Spanish autonomy.
The Spaniards love fresh vegetable salads as well as seafood salads. For example, Malaga salad, widespread throughout the country (Malaga is a city in Andalusia), consisting of potatoes, oranges, olives, onions and dried cod bacallau.
After the salad, the Spaniards usually eat a soup such as ogli podrida (a thick soup with stew). Also popular are two soups from Andalusia - gazpacho and ahoblanco. Gazpacho is a cold tomato soup made with vegetables and bread, sometimes with ice. Ahoblanco is also a cold water soup with bread, almonds, olive oil, garlic and sometimes vinegar.
The Spaniards are very fond of fish: tuna (for example, dried mojam tuna), sardines, anchovies, gilthead and others. Of course, seafood is common: mussels, shrimps, oysters, squid, cuttlefish and many others. The Catalan stew with fish and seafood is called zarzuela and is considered by some to be “Spanish

Especially for you, KitchenMag has selected 7 juicy and vibrant Spanish recipes that you should definitely prepare on an autumn day.

1. Paella with shrimps

Perhaps the most popular and favorite Spanish dish among tourists. In local establishments, paellas are not spared and are served in large pans. And this is not at all the case when "a little good". Please, all at once. As in the case of the popular French dish ratatouille, paella was originally a dish of poor peasants who prepared it from the ingredients at hand.

Today there are many recipes for this dish. At the same time, rice remains an obligatory ingredient in paella. Among the most popular supplements are vegetables and seafood, especially shrimp.

Ingredients:

• Rice 300 g
• Red bell pepper1 PC.
• Bow 1 head
• Garlic 4 cloves
• Saffron pinch
• Peeled boiled shrimp400 g
• Chicken broth 1 l
• Parsley leaves to taste
• Canned corntaste
• Lemon juice to taste
• Dry white wine1 tbsp. l.
• Salt to taste
• Ground black peppertaste
• Olive oil to taste

1. Prepare chicken broth.
2. Cut the peppers into strips, onions into half rings, and the garlic into slices.
3. Peel the tomatoes and cut into cubes.
4. Saute onions, garlic, peppers in olive oil for 3-5 minutes.
5. Pour the washed saffron rice into the pan. Saute for another 2-3 minutes.
6. Add tomatoes, salt, pepper and broth. Bring to a boil and reduce heat, do not cover. Cook for another 10-15 minutes.
7. Add boiled shrimp, corn, parsley and lemon juice. For 3-4 minutes, bring to readiness, covered with a lid.

2. Olives pickled in spices

Since Spanish cuisine still belongs to the Mediterranean, although it has its own unique character, it is not surprising that the locals pay great attention to various spices and sauces, which are designed to make any dish delicious and savory. Olives marinated in ginger, cinnamon and cardamom are a must-try on the Spanish menu.

Ingredients:

• Olives 1 can
• Olive oil 100 ml
• Cardamom 2 pods
• Cinnamon 1 stick
• Ginger 1 tbsp l.
• Lime leaves to taste

1. Drain the olives and place in a bowl.
2. Peel and thinly chop the ginger, crush the cardamom pods, cinnamon stick and crush the lime leaves if desired.
3. Mix the resulting mixture with olives and olive oil. Leave them on for 20 minutes.
4. You can serve the dish on the table.

3. Tortilla with spinach

Tortilla is the Spanish name for the legendary potato omelet. This dish has its own romantic story. It is believed that in 1817, a resident of the French province prepared an omelet for a Spanish general from those products that she could find in the house. The military dish was to the taste, and soon gained wide popularity in Spain. There is no unique recipe for tortilla. This is exactly the recipe in which you can let your imagination run wild. However, the key ingredients are still potatoes, onions and eggs.

Ingredients:

• Salt to taste
• Pepper to taste
• Spinach 150 g
• Olive oil 6 pcs.
• Potatoes 300 g
• Leek 1 pc.
• Eggs 5 pcs.
• Cumin 0.5 tsp
• Garlic 2 cloves

1. Boil salted water in a saucepan. Add spinach and cook for 1 minute. Drain, rinse with cold water and squeeze. Chop the spinach finely and set aside.
2. Put in a frying pan and add olive oil. Pour diced potatoes and leeks into a preheated pan. Fry for about 8 minutes, until the potatoes are tender.
3. In a bowl, beat eggs with salt and pepper. Add spinach, potato mixture, green onions and cumin.
4. Heat the olive oil in a skillet and pour out the mixture. Fry for 5-8 minutes.
5. Then pry off the tortilla with a knife and transfer it to a plate. Cover with another plate and press down well. Turn over. Place back in the skillet, after adding a little olive oil. Fry for another 5 minutes.

4. Basque cherry pie

Of course, one cannot fail to mention the national Spanish desserts. For example, Basque cherry pie. It is as unique and memorable as the culture and history of the Basques. Cherries add the necessary sourness to the cake. Among the ingredients there is rum, which gives not only a special taste to the dessert, but also an amazing rich aroma. It should be remembered that it is best to chill Basque pie before use.

Ingredients:

• Powdered sugar with vanilla50 g
• Wheat flour 350 g
• Sugar 200 g
• Butter 125 g
• White rum 30 ml
• Egg yolk 6 pcs.
• Milk 0.5 ml
• Cherry 200 g
• Eggs 2 pcs.

1. For the custard, mix 5 egg yolks with 50 grams of powdered sugar. Add 50 grams of flour there and mix thoroughly.
2. Heat 0.5 liters of milk with 50 grams of sugar. As soon as the milk starts to boil, pour it into the yolks and mix well. Heat the milk-yolk mixture over low heat, stirring constantly. Once the mixture thickens, remove from heat and refrigerate.
3. Peel the cherries.
4. For the dough, mix the softened butter with sugar, one egg and one yolk. Add two tablespoons of rum. Then add flour and mix quickly. Wrap the dough in foil and refrigerate for 30-40 minutes.
5. Then divide the dough into 2 parts. Distribute 2/3 of the dough evenly over the shape, making small sides. Put the cooled custard and cherries on the resulting base. Sprinkle the berries with icing sugar.
6. Close the pie on top with the remaining dough, pinch the edges carefully and brush with an egg.
7. Bake the cake for an hour at 160 degrees.

5. Castile rice

From the name it becomes clear that this dish belongs to the Castile region. Castilian rice is a very light yet satisfying dish. Among the ingredients are spices and oils, which give the rice a special exquisite taste. This dish is perfect as a healthy lunch.

Ingredients:

• Olive oil 4 tbsp l.
• Onions 2 pcs.
• Green bell pepper1 PC.
• Garlic 2 cloves
• Parsley 3 pcs.
• Tomatoes 2 pcs.
• Saffron on the tip of a knife
• Salt to taste
• Rice 300 g
• Conch shells 0.5 kg

1. Onions, garlic, skinless tomatoes, finely chop the parsley, and peel and dice the green peppers.
2. Heat olive oil in a large, fireproof saucepan. Add onions, peppers and cook over low heat, stirring occasionally, for 5 minutes, until tender. Add garlic and parsley and cook for another 3 minutes. Then add the tomatoes and mix well.
3. Rinse the shells under cold water and remove those that have broken shells and those that do not close. Pour 150 ml of water into a frying pan, place the shells there and, shaking constantly, cook over high heat for 3-5 minutes until the shells open. Then remove the shells with a slotted spoon, remove those that have not opened, and deprive the rest of half of the shell and leave on a plate, covering with something.
4. Pour the liquid in which the shells were prepared through a sieve into a measuring jug, and add up to 1 liter with water.
5. Add rice to a saucepan with vegetables, stir in paprika, salt and cook, stirring occasionally, for 2 minutes. Then pour the diluted broth from the jug. Bring to a boil and cook for another 12 minutes, until rice is tender.
6. Then stir in the saffron and add the seashells. Remove pan from heat and cool for 5 minutes. You can serve.

6. Migas

This dish was first prepared in Teruel, a small town in eastern Spain. Today it is appreciated and has received worldwide recognition from gourmets and culinary aesthetes. The history of migas is similar to the typical stories of national cult dishes. Originally a favorite dish of Spanish shepherds, today migas is served for breakfast and lunch in all of Spain's trendy restaurants.

Ingredients:

• Red bell pepper0.5 pcs.
• Green bell pepper0.5 pcs.
• Chorizo \u200b\u200b(or other smoked sausage)2 pcs.
• Small baguette 1 pc.
• Garlic 2 cloves
• Olive oil 50 ml
• Ground black peppertaste
• Salt to taste
• Onions to taste

Cooking method:

1. Pour boiling water over the orange and then place in cold water. Cut the zest thinly.
2. Cut the vanilla pod in half.
3. Pour 700 ml of milk into a saucepan, add orange zest, vanilla pod, bring to a boil. Reduce heat to low and simmer for about 5 minutes. Remove from heat, remove zest and vanilla.
4. Scrape the flesh out of the vanilla pod and add it to the milk.
5. Beat the yolks with sugar until fluffy.
6. Dissolve starch in 50 ml of milk and pour into hot milk. To stir thoroughly. Put the mixture on low heat.
7. Pour the yolks into the milk in a thin stream, constantly whisking with a whisk. As soon as the mixture begins to thicken, remove from heat. Pour the resulting mixture into molds.
8. Pour hot water into a baking sheet. Place molds with cream in it. In this case, the water should reach the middle of the bowl. Put in an oven preheated to 150 degrees. Leave on for 30-50 minutes.
9. Then remove the cream from the oven. Cool slightly at room temperature. Then put in the refrigerator for 12 hours.
10. Sprinkle the finished cream with brown sugar. And put in the oven for a few minutes. If you have a special cooking burner, then caramelize.
11. Serve immediately.

Beating Spain's gastronomic diversity is almost impossible. There are so many regions in the country that tourists will be amazed by the thousands of flavors and tastes, as each region has its own specialties.

Famous for flamenco, football, its beautiful coasts, long sunny days, exceptional nightlife, siesta, incredibly long local names, islands and the fact that Spanish is one of the most widely spoken languages \u200b\u200bon earth after Mandarin and Chinese.

But don't forget that this vibrant area of \u200b\u200bthe Pyrenean Peninsula is also renowned for its excellent food.

Spanish cuisine is far from the healthiest cuisine in the world and it is not cheap, but it is not devoid of its charm and surprises tourists with colors, variety and incredible combination of tastes.

When I started writing this post, I wanted to compile the Top 10 Must-Try Dishes in Spain, but in the process I realized that I just couldn't decide which place to give to the dishes and instead just decided to write a list. Each of these dishes reminds me of some amazing moment of my vacation in Spain, and I hope you will have fond memories of them too.

Tapas - Spaniards eat it at any time of the day or night

You can't visit Spain and not try the famous tapas! It's like driving to and not seeing the Eiffel Tower, or ordering American coffee in Italy.

First of all, tapas is not a special dish; it is a small snack that the Spaniards eat at any time of the day or night, anywhere. I will not go into detail about tapas, because there is a lot of information about them on the Internet, and it will probably take me a few hours to share my impressions of tapas with you.

I'll just tell you some interesting facts about tapas.

Tapas is a part of Spanish culture, and to better understand this, you should know that in Spanish there is even a verb "tapear" which means "to eat tapas". Because of the tapas hype, sometimes you have to pay for these snacks.

While in cities like and even tourists they are provided free of charge with every order of a drink in a bar or pub, there are still places, such as or, where you most likely will not get free tapas.

The best tapas I've tried was in Madrid, in the popular bars of this city, where you don't even have to pay for lunch or dinner, because every time you order a beer, you will be brought a plate of mini sandwiches, almonds, squid or whatever. then other snacks. And the best part is that the dishes are not repeated.

On the other hand, the most delicious tapas I ate was from blue cheese, I tried it on the beach in Mallorca, I paid for it, but undoubtedly it was worth the money.

Espanyola tortilla

For the first time in my life, I tasted tortilla when I traveled to Ibiza by ferry. I remember it was “bocadillo con tortilla,” a tortilla sandwich. I liked it so much that I ate three more.

Later, I learned that there are many types of tortilla, some thick, others thinner and softer. This Spanish omelet is the most common dish in the country and always consists of potatoes, eggs, onions, salt and pepper.

Although they say tortilla is easy to make, I always have problems with it. I've never been able to bake it right in the middle, I wonder why?

The recipe is as follows: cut the potatoes into thick wedges and put them in a pot of water until boiling. Then fry it in a pan with a little olive oil. Make sure it is soft, not browned. Then drain and combine the potatoes with lightly chopped onions and raw, beaten eggs.

Fry this mixture in a pan (preferably with a ceramic coating) for a few minutes on one side, then turn over with a spatula and leave for a few minutes.

Everything is very simple! Let me know if you can!

Paella - the national dish of Spain

Paella is a traditional rice dish that originated in Valencia. Three types of paella are known in Spain: Valencian paella (white rice, vegetables, chicken, duck and rabbit meat, snails, beans and spices), seafood paella (rice, seafood and spices) and mixed paella, which is a free combination foods, usually rice, chicken, seafood, including shellfish, vegetables, olive oil, saffron and other spices.

I love mixed paella, especially the one served in a paella pan, just imagine, a romantic dinner on the beach, late summer evening, a glass of cold sangria, a light breeze ...

Andalusian gazpacho

Like most Spanish dishes, gazpacho can be prepared in many different ways. Gazpacho can be warm or cold, in the form of a soup, salad, and even stewed. Usually gazpacho is made from tomatoes, cucumber, onions, garlic, with a little olive oil, wine vinegar, salt and sometimes (but rarely) ham.

My favorite gazpacho is a soup made from tomato, cucumber, onion, olive oil, wine vinegar and salt. All this is mixed and served with croutons, ice cubes and chopped tomatoes, onions and cucumbers. Perfect lunch in Andalusia!

Crema catalana - Barcelona dessert

Many people think that crème catalana is the same as French crème brulee, but there are still tiny differences between the two incredible desserts. For example, creme brulee is prepared in a water bath and is usually served warm, but Catalan cream is always served cold and its castard is made from lemon and cinnamon zest, not vanilla, so the taste is fresher than that of a French dessert.

I love both desserts, I love vanilla, but on a hot summer day, nothing beats the cream of catalana in Barcelona!

Gambas ahiyo - shrimp with garlic

As a rule, I have a low profile with seafood, but trust me, gambas ahiyo in Spain is amazing! Whether served as tapas or as a main course, garlic shrimp cooks very quickly and easily: take a few fresh shrimp, cook them with a little olive oil, garlic and chili flakes and in about 10 minutes you will have one of the delicious dishes. Buen provecho! (Enjoy your meal!;))

Qeso Manchego - Spanish cheese made from sheep's milk

Keso Manchego, he is also called Don Quixote Cheese, as Cervantes mentioned him in his legendary work "Don Quixote of La Mancha". This is a delicious cheese made from sheep's milk. The authentic Qeso Manchego is prepared exclusively in the province of La Mancha from a special breed of sheep called "Manchega", but you can taste the cheese all over Spain.

I was lucky to taste it in Madrid and I can say that its bright aroma impressed me from the first seconds. Awesome!

Aioli

I have always believed that aioli is a Spanish mayonnaise with a lot of garlic. In fact, the aioli are not of Spanish, French, or even Italian origin. According to James Oliver, and I have no other option but to believe him, aioli originated in the Middle East.

Anyway, the first time I tried it in Spain and for me it is a Spanish sauce, exciting and insidious).

The aioli recipe is very simple and should be easy to make. Well, that's not true, at least not for me. This is why I prefer to eat it in Spain with anything: tortilla, fish, baked potatoes, anything but sweets. , I miss so much!

Jamon Iberico in Madrid

What I loved most in Spain were the long, overstuffed bar counters on which huge chunks of jamon hung from above instead of chandeliers. At first glance, it seems amazing, but after that it is original and cute. It was just great to drink while the bartender cut an incredible piece of ham for me. An amazing experience in Spain that every tourist should go through!

Grilled fish on the beach Marbella

If you are on vacation in Marbella, or somewhere in Andalusia, or be sure to try the grilled fish on the beach.

Don't be lazy to find a restaurant; the Andalusian beaches have original boats filled with sand, where fishermen cook the most delicious sardines on hot coals with their own hands. Delicious, healthy and cheap food, perfect for a hot summer day at the beach!

Finally, I must mention that any meal of mine in Spain, in any part of the country or on any of its islands, traditionally began with bread (fried or not, white or black), bowls of green pickled olives (sometimes served with pickled onions ), and the well-known aioli (sometimes replaced with oil).

Hope my post will help add spice to your holiday in Spain!

Spain is surprising in that there is no single national type of cuisine on its territory. Spanish cuisine is a huge number of regional culinary schools, each with its own traditions. At the same time, the culinary preferences of the regions of the country can be very noticeably different from the generally accepted idea of \u200b\u200bwhat Spanish cuisine is.

Spanish cuisine has absorbed Roman and Moorish traditions, elements of French and African cuisine, Mediterranean cuisine, as well as some of the tendencies of the New World cuisine. That being said, the core of the local Spanish cuisine is incredibly simple: it's meat, spices, herbs and cheese as well. Practically the whole territory of Spain is characterized by such cooking methods as stewing in wine, baking under sheep's cheese, using the grill. In addition, they remain invariably popular and are added to almost all dishes.

general characteristics

The next stage in the development of Spanish cuisine falls on the period of the domination of the Iberian Peninsula by the Roman Empire. At this time, olive oil appears in the diet of the local population, as well as onions and cabbage. In addition to meat, fish and seafood, as well as mushrooms appear on the tables. In addition, it was under the influence of the Romans that the locals began to procure food for future use: dry, salt and pickle.

The basis for the identity of Spanish cuisine was laid in the Middle Ages under the influence of Arab and Christian traditions, as well as Judaism. The followers of Islam enriched the national cuisine with citrus fruits and a wide range of spices. The influence of Jewish culture is the numerous recipes for marmalades, jams and preserves not only from fruits, but even from vegetables, as well as the habit of seasoning dishes with a lot of garlic. The Christian tradition has given Spain a variety of meat and fish dishes, as well as cereals and legumes.

According to experts, the heyday of Spanish cuisine falls on the period following the discovery of America. The country began to appear very exotic at that time,. It is at this stage that the cuisine of the Iberian Peninsula gains popularity in Europe.

Since Spain belongs to the so-called Mediterranean countries, many believe that the basis of its cooking is the "Mediterranean diet", which involves the use of vegetables, rice, herbs, cereals and seafood in large quantities. However, in fact, many regional cuisines that exist on the territory of the country have one thing in common - a huge number of meat dishes, the "king" of which is the notorious ham.

Regional culinary traditions

Gourmets often joke that there are as many as seventeen national cuisines in Spain - that is the number of regions in the country. Indeed, each of the territories that make up Spain has its own culinary traditions. Oftentimes, the same dish is prepared in completely different ways in different regions. An example is paella - there are more than three hundred recipes for its preparation.

So, let's take a look at the regional features of Spanish cuisine.

1. The title of the most exquisite of the regional Spanish cuisines has been won by the Basque cuisine. It is a mixture of old Spanish and French traditions. The main ingredients are fish, seafood, etc.
2. The cuisine of the northwest coast of Spain is famous for its soups, sauces and fish dishes. So, in Cantabria, fish is fried in batter, baked, cooked over coals, stewed with potatoes. The local pride is that they are recognized as the best in the world by gourmets. In addition, white is found off the coast of Cantabria. This type of fish differs from the world famous red tuna in a more delicate taste. White tuna is used in stews, added to salads, scrambled eggs and even vinaigrette.
3. The main dish of neighboring Galicia is boiled, sprinkled with paprika. It is served with boiled potatoes. Another specialty of local cuisine is empanada. This is a large pie stuffed with minced meat, minced fish, seafood, or vegetables.
4. The cuisine of the eastern regions was formed under the influence of the French and Italian culinary schools. In Catalonia and Valencia, popular dishes are: stews, fried sausages stuffed with white. There are many vegetable dishes in the region, which are often supplemented with cheese or fermented milk products. Moreover, Catalonia is famous for its sauces. The most popular are four: picada (a combination of garlic, herbs and fried almond kernels), sofrito (tomatoes with onions, garlic, peppers and herbs), samfiana (peppers, and spiced tomatoes), and ali-oli (garlic with olive oil ).
5. The cuisine of the southern regions, for example, Andalusia, was formed under the Arab influence. The main cooking method here is deep-frying. The food is doused in flour and then fried in olive oil. In addition, it is from Andalusia that the famous Spanish gazpacho soup comes from - a cold dish of mashed tomatoes with the addition of onions, garlic and spices.
6. Aragon is known primarily for its incredibly delicious desserts. The most popular of these is wine. In addition, a very spicy chili sauce made from tomatoes, onions and peppers is prepared here.
7. Extremadura and Castile “specialize” in hot meals. It is made here from lamb or pork. And the main delicacy of Salamanca is veal tail roast.
8. The specialty of the Madrid cuisine is kosido. This is a very thick pea soup, to which meat and smoked meats are added. In addition, they make incredibly tasty blood sausage morsil, which is then used to make soups and paella.
9. Toledo's cuisine has gained fame for its sweets, primarily marzipan, which is made from almond flour and. In addition, dishes from the meat of wild animals - hare, wild boar meat are very popular in Toledo. The famous cheese made from pasteurized sheep's milk is also made here.

Main dishes

As noted above, many Spanish delicacies are prepared in completely different ways in different regions of the country. However, a list of the main dishes that are typical for Spanish cuisine can be highlighted.

Snacks

The so-called tapas are the basis of Spanish cuisine. This name hides light snacks that are served either at the beginning of a meal, or as a "snack" between main courses, or together with alcohol. Spanish tapas are stuffed olives and olives, fresh, jamon, scrambled eggs, dried, squid meat, sandwiches, clams cooked in batter, fig bread, tortillas with olive oil and tomato pulp sauce, fried mushrooms or eggplants, and much more ... The list of variations is literally endless.

There are at least two versions of the origin of the tapas tradition. According to one of them, in one of the bars in Seville, when a visitor ordered alcohol, a glass was brought to him, having previously covered it with a piece. The second theory is that in Spanish taverns, glasses of wine and wine, to protect them from annoying flies, were covered with small plates. At first they were empty, and then the enterprising owners decided to put various hot snacks on the plates so that visitors were constantly thirsty and they made orders again and again.

Soups

Soups in Spain are very popular, especially pureed soups. The diet of local residents includes buchero (soup with beef broth with chorizo \u200b\u200bsausage, ham and vegetables with dumplings), cosido madrilene (pea soup with small croutons), mashed soup with shellfish.

Gazpacho should be mentioned separately. It is made from mashed raw tomatoes, olive oil and garlic. Optionally, you can add to it, onions, vinegar, and spices.

There are many variations of this dish in Spain. So, in Jerez, it is prepared with large rings of raw onions, and in Malaga, beef broth is used and grapes and almonds are added.

According to the main version of the appearance of this dish, gazpacho was originally a meal of mule drivers who got used to cooking it on the way. All the ingredients were simply mixed in an earthen pot, which was then wrapped in wet clothes to cool the soup.

Meat dishes

In Spain, meat is most often stewed with vegetables or grilled. One of the highlights of Spanish cuisine is the fact that local chefs often mix meat with fruit or fish in one dish.

Among the most famous Spanish meat dishes are chapfaina (stewed beef or pork liver with vegetables), pisto (ham that is fried with eggplant, onions and tomatoes and served both hot and cold), as well as pork chorizo \u200b\u200bsausages with garlic. and paprika.

Poultry dishes are common in all regions of the country. The most popular is chicken, which is fried on a spit or on a wire rack, stewed in wine or baked. Chicken is often stuffed with seafood or stewed with ham and herbs. In Galicia, one of the main delicacies is capon meat - a specially fed castrated rooster. It is stuffed or and served with different sauces.

In Navarre, which is located on the border with France, cooks "borrowed" from neighbors recipes for meat dishes. Duck liver is cooked in a plum sauce, the meat is made into a paste or smoked.

The legendary Spanish jamon is worthy of special mention. Dried pork ham has become a cult dish not only in Spain, but also abroad. The history of this gastronomic masterpiece goes back at least two thousand years. There are two main types of jamon in Spain: jamon-serrano (mountain) and jamon-iberico. The main difference between them is that they use the meat of pigs of different breeds, which are kept on special diets. Today, jamon is produced throughout Spain, with the exception of the coast. At the same time, this dish is expensive, and therefore it is served mainly for the festive table.

Fish and seafood

Despite the fact that the Spanish coastline is quite long, fish and seafood are not cheap here. However, Spanish cuisine knows many recipes for fish and shellfish dishes.

Among the most widespread are salted and smoked cod, squid and octopus dishes. At the same time, river fish in Spain is more expensive than sea fish. The Spanish cooks boil fish, fry it, bake it in salt, and serve it under various sauces.

Vegetable dishes

Vegetables are found in the Spanish diet as an ingredient in salads, stews, soups and tapas. It is noteworthy that they are not used as a main dish, but as a means to emphasize the taste of the main product, most often meat, cheese or fish.

Benefit for health

Nutritionists note that the cuisine of the countries of Southern Europe is traditionally considered one of the most healthy and balanced. Spanish cuisine is no exception.

Firstly, the Spanish diet is distinguished by a harmonious balance of animals and plants. The source of plant proteins is legumes, which are very useful for people suffering from diseases of the cardiovascular system, diabetes mellitus and metabolic disorders.

Secondly, one of the main ingredients in most local cuisine is olive oil, which is a unique source and helps to effectively reduce the level of "harmful".

Thirdly, dry wine is an indispensable component of the Spanish feast. It helps the body to digest animal proteins, and thins the blood, preventing the formation of blood clots.

Cooking meatballs in onion-carrot sauce in Madrid style

To prepare this dish, you will need the following ingredients: 30 g, a third of a glass, 500 g of ground beef, two cloves of garlic, three onions, one egg, half a glass of dry white wine, two large carrots, olive oil, salt and parsley to taste, and also two tablespoons.

Soak the bread in milk. Mix the minced meat with chopped garlic and one chopped onion, stir well. Add soaked bread, an egg, chopped egg to the minced meat, salt and mix again.

Place the minced meat in the refrigerator and start making the sauce. Heat three tablespoons of olive oil in a wide saucepan, add two onions, chopped as small as possible, and simmer for ten minutes, stirring constantly. Add the sliced \u200b\u200bcarrots and two tablespoons of flour, stir and simmer for another ten minutes.

Add two glasses to a saucepan, add wine, add one and a half teaspoons of salt and leave on the fire for another ten minutes, stirring occasionally, until the sauce thickens. After that, remove it from heat and let cool. After that, send the mass to a blender and chop it until it is completely smooth.

Roll the minced meat into balls the size of a small nut. Dip them in flour. Heat the olive oil in a deep skillet, toss in the meatballs and fry for five minutes, turning constantly. Then transfer them to a baking dish and top with the sauce. Place the dish in a preheated oven for a quarter of an hour.

Serve the meatballs hot with fried potatoes.

Cooking classic gazpacho

To prepare a classic Spanish soup, you will need: 450 g of tomatoes, one onion, one canned pepper, one cucumber, three cups, 35 g of cilantro, a third of a glass of red wine vinegar, a quarter of a glass of olive oil, and red pepper to taste.

Cut half the tomatoes into small pieces. Also chop half a cucumber and half an onion. Send everything to a food processor, add red pepper and puree.

Add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco sauce to the mass. Stir well.

Dice the remaining tomatoes, cucumber and onion. Add everything to the soup. Season with salt to taste and refrigerate to cool.