UK and Spain
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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
Salsa Mayonesa - (Mayonnaise)
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.
Blender Mayonnaise - the recipe for blender mayonnaise below, has been emailed in by one of the regular visitors to this UK and Spain website, Steve, Aylesford, Kent, England. :
1 whole egg
Put the whole egg in the container of blender or processor
with a spoonful of oil and the mustard and cayenne.
Mayonesa a La Andaluza - (Andalusian Mayonnaise)
Follow the steps above for salsa mayonesa.
Serve with seafood cocktail, cold vegetables, cold cuts and as a sandwich spread.
Alioli - Garlic Mayonnaise
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.
Tortilla - the tortilla is a very popular Spanish dish, very popular with the Spanish
themselves and with the tourists from the UK.
When made correctly, the Spanish tortilla is a
delicious half-inch thick "cake" of fried potatoes mixed with
fried eggs and onions.
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.
If you come across any other typical Spanish food not mentioned above, or any other Spanish recipes, just email details to Spanish-Food@UKandSpain.com
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