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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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La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast

By Jeff Koehler

Koehler, Jeff/ Koehler
Hardcover (144 pages)

La Paella: Deliciously Authentic Rice Dishes from Spain s Mediterranean Coast
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Product Description:
The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law's Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.

The Cuisines of Spain: Exploring Regional Home Cooking

By Teresa Barrenechea

Ten Speed Press
Released: 2013-07-30
Kindle Edition (354 pages)

The Cuisines of Spain: Exploring Regional Home Cooking
 
Product Description:
With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

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

By Lonely Planet Food

Lonely Planet Food
Released: 2016-08-01
Kindle Edition (272 pages)

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

Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.



 
 
 

 
 
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