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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.

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.

Spanish Made Simple: Foolproof Spanish Recipes for Every Day

By Omar Allibhoy

Quadrille Publishing
Released: 2017-05-02
Hardcover (208 pages)

Spanish Made Simple: Foolproof Spanish Recipes for Every Day
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Spanish food has never been more popular or more influential, from the city of San Sebastian in northern Spain which counts a massive 16 Michelin stars to the markets of Madrid and ubiquitous tapas bars. It's also incredibly easy to make at home. In Spanish Made Simple, Omar Allibhoy, the man behind the Tapas Revolution chain of restaurants in the UK, guides you through the basics of 100 key Spanish dishes. All of the ingredients are available from grocery stores and you don't need to be an expert cook.

Spanish cooking is characterized by deep flavors, vibrant color, and minimal ingredients - so you will learn to make a paella that packs a punch, cook up a tapas feast for friends, and even whip up a delectable Spanish dessert in minutes.

Sunny and delicious, informal and everyday, Spanish food is for everyone, from skilled chefs to complete beginners, and Omar shows you how.

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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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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Uncover the real taste of Spain with this fabulous new cookbook, featuring more than 120 delicious recipes.

The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain

By Jenny Chandler

Pavilion
Hardcover (160 pages)

The Food of Northern Spain: Recipes from the Gastronomic Heartland of Spain
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Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish food to the forefront of the gourmet world. All the dishes here are designed for cooking in your own kitchen and ingredients are carefully explained. The Food of Northern Spain discovers how the Spanish eat and their passion for good food; what the store cupboard basics are and the best Spanish wines to accompany different dishes; and how to channel them into over 150 recipes. Every recipe stays faithful to the Spanish version and has introductory text that illuminates the history of the dish, when the Spanish might eat it, and different versions or useful tips. With wonderful photos taken by Jean Cazals, this title is both an insight into the cuisine of the area and a unique cookery book.


 
 
 

 
 
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