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Spanish food and Spanish recipes - Spain
Traditional Spanish food is influenced by the Greek, Roman, Phoenician and Moorish settlements, and typical Spanish food is not only about tortillas and paella, the immense variety of Spanish food recipes is enough to satisfy anyone. Allow us to introduce you to some of Spain's gastronomic delights and acquaint you with some of the traditional Spanish food menus.
Traditional Spanish food
Spanish breakfast's are generally light. Most Spanish
breakfasts consists of coffee and a croissant or roll. Tortillas
or omelettes are also eaten for breakfast. The lunch (la comida)
and the dinner (la cena) menus are fairly elaborate. The Spanish
Tapas or snacks are popular. A Tasca or Tapas bar is a place
where most Spaniards relax at the end of the day. The traditions
of Tapas or snacks that accompany a wine or alcoholic drink dates
back to a Spanish king. Spanish Tapas menus can encompass simple
dishes made of cheese and eggs or more elaborate canapes, dips
and savoury pastries.
List of Spanish tapas
There's many different recipes for Spanish paella, but, perhaps one of the
most popular paellas in Spain, is the Paella Valenciana. The
Paella Valenciana is a traditional rice dish of Spain -
made with seafood, chicken, rabbit or vegetables. The rice you
use in your paella depends on your preference - whole grain rice
or wild rice or the short grained Spanish rice which is used for
traditional Spanish rice dishes.
4 Cups of rice
Traditional method by hand:
Have the eggs at room temperature. In the winter, it is
helpful to rinse out the bowel with very hot water and dry it well, and to
slightly warm the oil near the stove.
1 whole egg
Put the whole egg in the container of blender or processor
with a spoonful of oil and the mustard and cayenne.
Follow the steps above for salsa mayonesa.
Serve with seafood cocktail, cold vegetables, cold cuts and as a sandwich
Alioli just means "garlic oil", and is variously called ajiaceite, ajoaceite and all-i-oli. At its simplest (and in the original formula) the sauce is crushed garlic to which oil is added, drop by drop. Today, it is usually made with egg yokes as well.
Traditional handmade method:
Served with grilled meat or fish, snails, prawns or lobster.
The shrimp can be peeled first, before cooking them if you prefer. In addition,
if you like larger shrimp, you may purchase shrimp with fewer count to a pound.
However, 25 to a pound are about the right size for this tapa.
After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.
50 ml of Olive oil
Some people add thin slices of red pepper together with the onion.
Heat the olive oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly, medium flame. Do not fry!! Turn occasionally until potatoes are tender, but not brown.
Beat the eggs in a large bowl with a fork. Salt to taste. Drain
potatoes. Add potatoes to beaten eggs, pressing them so that the
eggs cover them completely. Leave for 15 minutes, then heat 2
tbsps of the olive oil in a large skillet. Add potato-egg
mixture, spreading quickly. Lower the heat to medium-high. Shake
pan to prevent sticking (very important!!) When potatoes start to
brown, put a plate on top skillet and flip to cook other side,
adding another tbsp of oil. Brown on the other side. Can flip
three or four times for better cooking.
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