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Travel Guide 2   >   Europe   >   Spain   >   Recipes

   
 

Spanish Recipes


Spanish cooking reflects the country's status as a Mediterranean country, however it also draws influences from other sources; chief among these is Spain's Jewish and Moorish heritage (much of Spain was occupied and ruled over by the Moors for hundreds of years). Additionally, beginning in the 16th century, Spain conquered a large overseas empire, especially in New World, and as a result, many foods that are not Spanish staples have origins in the Americas: tomatoes, potatoes, beans and peppers.

Spain produces nearly half of the world's supply of olives, and as a result, olive oil plays an important part in Spanish cuisine. Even so, in the North of Spain, lard and butter are used when cooking. Other typically Spanish ingredients include garlic and onions, both of which are used extensively.

Here are some popular Spanish dishes:
    Paella
  • Paella - Paella is a saffron-flavored rice dish that originally came from Valencia. As well as rice, the dish also includes olive oil, and is garnished with meat, seafood and vegetables.

  • Jamón serrano - Dry-cured ham.

  • Chorizo - This is spicy sausage made from fatty pork. Chorizo is made in two varieties: hot ("picante"), which is seasoned with chili and paprika, and sweet ("dulce"). Generally speaking, most chorizo can be eaten cold, although it is sometimes used as an ingredient in other cooked dishes, but be aware that there are also some types chorizo which require cooking before consumption.

  • Gazpacho - Gazpacho is a classic Spanish soup, served cold, and made from vegetables. Traditionally gazpacho soup was made using stale bread with garlic, olive oil, salt and vinegar, but nowadays other vegetables, particularly tomatoes and bell pepper, are often added.

  • Gazpacho manchego - this is a variant of Gazpacho that is more of a stew than a soup, and which is served warm. Gazpacho manchego also includes additional ingredients: meat (usually rabbit) and mushrooms.

  • Marmitako - This dish is a fish stew. As well as fish, it includes onions, potatoes, tomatoes and pimentos.

  • Fabada Asturiana - This is a stew made from beans, flavored with saffron and other seasonings. As well as beans, the dish also includes chorizo, black blood sausage ("morcilla") and pork.

  • Olla Podrida - Another stew dish. Olla Podrida is made using bacon, ham, meats, and poultry or game, as well as vegetables.

  • Pescaíto Frito - Fish, cooked in marinated batter.

    Pescaíto Frito

  • Calamares - Squid fried in batter.

  • Tortilla de patatas - A Spanish omelette: made using eggs, potatoes and onions.
As well as the dishes themselves, there is also a Spanish style for how food is consumed. One aspect of this is tapas, in which many small appetizers are served with dranks. Another is the serving of bread and wine with most meals.

Here are some recipe books and cookbooks for Spanish food:


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Books about Spanish Cooking and Recipes


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Recipes: The Cooking of Spain and Portugal

Time Life Books
Spiral-bound (112 pages)

Recipes: The Cooking of Spain and Portugal
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Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee.

Tapas & Traditional Spanish Cooking: The Authentic Taste Of Spain: 150 Sun-Drenched Classic And Regional Recipes Shown In 250 Stunning Photographs

By Pepita Aris

Brand: Lorenz Books
Hardcover (224 pages)

Tapas & Traditional Spanish Cooking: The Authentic Taste Of Spain: 150 Sun-Drenched Classic And Regional Recipes Shown In 250 Stunning Photographs
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  • Used Book in Good Condition
Product Description:
Uncover the real taste of Spain with this fabulous new cookbook, featuring more than 120 delicious recipes.

From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best (Lonely Planet)

By Lonely Planet Food

imusti
Hardcover (272 pages)

From the Source - Spain: Spain s Most Authentic Recipes From the People That Know Them Best (Lonely Planet)
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  • Lonely Planet
Product Description:

Lonely Planet: The world's leading travel guide publisher

Lonely Planet presents Spain's most authentic dishes - direct from the kitchens where they were perfected.

From family bakers to Michelin-starred chefs, Spain's best local cooks share their passion for food and their region's classic recipes - from tapas, pastries and cakes to soup, salads, stews, roasts and fresh seafood dishes.

Recipes include:

  • Escalivada - chargrilled vegetable salad
  • Lubina a la Mallorquina - Mallorcan-style sea bream
  • Paella Valenciana - chicken and rabbit paella
  • Cochinillo - suckling pig
  • Lechazo - roast lamb
  • Churros - fried dough sticks with chocolate
  • Pintxos - Basque tapas
  • Fabada Asturiana - Asturian bean stew
  • Gazpacho - chilled tomato soup
  • Tarta de Santiago - St James cake

And more!

In recent years regional Spanish cuisine has won attention and praise thanks to award-winning restaurants in Catalonia and the Basque Country (some of these restaurants are featured in From the Source Spain). Food in Spain is very closely connected to the country's regions, with local specialities based on regional ingredients, whether that's seafood, meat or vegetables. As a result, there's no better way of of getting to know Spanish culture than through its food (and wine).

From the Source Spain is the key that unlocks Spain's culinary secrets. With 60 recipes by leading local chefs, it takes us through this fascinating country, rich in history. We travel from Barcelona's fashionable bars for Catalan cooking to the getaway island of Mallorca (home of unique black pigs), then to the central heartlands around Madrid where tasty stews and roast lamb dominate. In the northwest regions of the Basque country, Asturias and Galicia, we discover Spain's most adventurous and contemporary cooking, as ambitious chefs conjure up new twists on classic dishes. And in the sun-drenched south of Spain we encounter interesting flavours and reminders of the Moors.

Hailed as 'a future classic', this series of books connects home cooks with the traditions of each country's regions. There are dishes for every ability, from artful pintxos snacks to simple and filling stews and soups. There is no better way to recapture those travel memories than by exploring this book.

Every recipe features an expertly written introduction and amazing and original on-site photography. Meet the chefs, encounter the region and history, see the food, and try the recipe!

Also check out:

  • From the Source - Japan
  • From the Source - Italy
  • From the Source - Thailand

About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, gift and lifestyle books and stationery, as well as an award-winning website, magazines, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in.

TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, and 2015 winner in Favorite Travel Guide category

'Lonely Planet guides are, quite simply, like no other.' - New York Times

'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)

Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (The Savoring Series)

By Joyce Esersky Goldstein

Oxmoor House
Hardcover (256 pages)

Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (The Savoring Series)
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Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. Part cookbook, part travelogue, Savoring Spain & Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a region where good food enjoyed in a leisurely fashion is an everyday affair.

The Cooking of Spain and Portugal, plus accompanying Recipes: The Cooking of Spain and Portugal (Time-Life Foods of the World)

By Peter S. Feibleman

Time-Life Books
Hardcover (208 pages)

The Cooking of Spain and Portugal, plus accompanying Recipes: The Cooking of Spain and Portugal (Time-Life Foods of the World)
Lowest New Price: $49.90*
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Product Description:
Boxed Gift Set: Hardcover "The Cooking of Spain" plus accompanying spiral-bound 112 page Recipes Booklet. Both together in sturdy cardboard gift box Paella cover picture. "Each volume of Foods of the World is really two gifts in one. Accompanying each volume is a separate spiral-bound Recipe Booklet that contains all of the book's recipes plus more. It is designed to be a working companion piece in the kitchen." "Foods of the World has a particularly distinguished goup of authors and consultants among whom are James Beard, Julia Child, Craig Clairborne, Alec Waugh, Joseph Wechsberg. They flavor each page with their own special brands of wit, style and cooking expertise. Michael Field served as consulting editor for the entire series".


 
 
 

 
 
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