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Spanish Cuisine

Spanish Cuisine

Spanish Cuisine History

Spanish cuisine presents quite extensive and interesting material for study and consideration. On the one hand, this is due to the factor of preserving archaic peasant culinary traditions, on the other, to the influence of various culinary traditions of other countries, such as the cuisines of ancient Greece and Rome, as well as many other Mediterranean countries. Spanish cuisine https://kashevar.com/en/recipes/spain today represents a significant variety of culinary technologies and recipes for preparing Spanish dishes. In addition, there are about two dozen regional trends in Spanish cuisine.

Spanish Cuisine Variety

Despite the above facts, it is impossible to say that Spanish cuisine does not have common trends in cooking recipes. If we highlight the main ingredients used in Spanish recipes, then we should first consider vegetables and spices, since they are the main types of raw materials. Spices are represented by various types of dried peppers and garlic. The use of vegetables has its own regional characteristics - in the north of Spain the use of cabbage in recipes is popular, the south-eastern part is characterized by the use of the world famous product - olives and olive oil. Potatoes, used in the culinary art of the Spaniards, were imported from South America, along with chocolate and some other products. In general, after all of the above, it should be said that the term cuisine in relation to Spain should be used in the plural. Regional differences in Spanish Kuna can be a mystery to the locals themselves. But we should not forget that the presented variations of recipes and dishes of Spanish cuisine are part of a single culinary mechanism.

Fish and Seafood in Spanish Cuisine

The territory of the Spanish coast naturally makes it possible to use various seafood recipes in Spanish cuisine, however, it is not true to say that only this region is known for such culinary approaches. Modern technologies for the preservation and delivery of fish and seafood ensure their distribution everywhere. Thus, the most popular seafood dishes include recipes that include anchovies and sardines. Anchovies are soaked in brine with olive oil. An appetizer dish can be anchovy fillet with garlic and pepper, marinated in vinegar. Sardines, as a rule, are processed on the grill, on the grill and in other ways. The following types of seafood are no less common: tuna, hake, tiger prawns and squid.

Pork in Spanish Recipes

In Spain, compared to other European countries, pork consumption is very developed. A significant portion of pork is used to produce sausages. The main representatives of sausage cooking can be blood sausage or the spicy morcon sausage. It is important to say that each individual region of Spain has its own trends in the preparation of sausage. A popular dish in Spain is oven-roasted suckling pig. In addition, Spanish dried pork - jamon - is known throughout the world.

Traditional Spanish Dishes

Spanish cuisine is expressed primarily in several main dishes, which are the hallmark of the culinary art of Spain. The first dish that is immediately worth noting is gazpacho. Gazpacho is a cold soup, the recipe for which is completely devoid of heat treatment. The main ingredients included in the gazpacho recipe are water, bread, tomatoes, olive oil and spices. An equally important, but somewhat unusual dish is paella. The main idea of this dish is to combine rice with unusual ingredients - beans, mussels or scallops.