Olive oil Spaniards add practically to all dishes: salads are plentifully filled with it, it is fried and baked, and sauces, including sweet, are prepared for desserts on its basis.
Even ice cream in Spain, they manage to do in olive oil.
Meat products — This is a separate topic. In Spain there are a lot of them: spicy pork sausage, chorizo, black pudding, morcilia, smoked pork sausage, salchichon.
But the most famous, of course, is jamon.
Tomatoes and paprika appeared in Europe only in the XVI century, but since then, the Spaniards, and indeed the inhabitants of the Mediterranean, have become very fond of.
Salads, hot and cold appetizers, and soups are made from fresh or sun-dried tomatoes.
Seafood — an integral part of Spanish cuisine (Spain is the second country after Japan in the world in consumption of fish and seafood).
Spaniards adore oysters, scallops, mussels, shrimps and other frutas del mar, from which they prepare all kinds of soups, paella, sauces, served as a separate dish or as tapas.
Tapas — This is a variety of hot and cold snacks.
But for the Spaniards, it’s not just food, it’s a lifestyle.
In Spanish, there is even the verb tapear — it translates as “walking in bars, chatting with friends and acquaintances, drinking wine and eating tapas”.
No one knows exactly when and how this tradition appeared, but there are several versions.
According to one of them, the king of Castile and Leon Alfonso X the Wise (1221-1284) issued a law according to which the owners of inns were ordered to serve strong drinks only accompanied by snacks: visitors who had drunk on an empty stomach lost a decent appearance and presented a certain threat to themselves and others . Meals with such snacks were brought by putting directly on the mugs of beer or wine.
Hence the name: tapas in Spanish means «covers».
More recently, in Spanish bars, tapas were served free of charge for drinks, but now they are increasingly being ordered separately.
In the role of tapas, any cutting, the classic version — jamon or chorizo, pickled or grilled vegetables (peppers, tomatoes, onions, eggplants, zucchini, etc.), fried or pickled mushrooms, potato or rice chops, fried squid or mussels
And, of course, an endless string of tartlets and mini sandwiches with sauces, pate, tuna and egg, grated peppers and tomatoes with onions and garlic, grated cheeses with mayonnaise, fried eggs on a large round slice of tomato, sardines and anchovies with celery, and celery. , slices of chicken or meat in a wine sauce, various salads, seafood in various sauces, small potatoes in aromatic herbs.
Such types of tapas are very popular as tortilla (scrambled eggs with potatoes) and banderilla (pieces of meat and vegetables strung on a skewer, seafood, olives, etc.).
By the way, banderilla is a very convenient option for snacks, if you need to feed unexpected guests who have suddenly appeared: you do not need to cook or fry it, and you always have the ingredients for it at hand.
Soups Spaniards prefer vegetable and fish (or seafood), although they also cook meat.
Many soups are served cold, and this is not surprising, because in summer in Spain it is very hot.
Gazpacho — «King» of cold soups. It appeared in Andalusia, but today it is cooked all over the world.
Interestingly, the Spaniards consider gazpacho rather a drink than a soup, and therefore are served to the table not only in a soup bowl, but also in a glass.
Another refreshing spanish soup — aho blanco, with garlic and almonds.
Paella — the most famous Spanish hot rice dish in the world.
In the homeland of paella, in Valencia, it was prepared exclusively by men, right on the street, on bonfires, in special huge frying pans (according to one of the versions, the word paella comes from the Latin name of the frying pan).
In addition to rice, seafood, meat, vegetables, spices, and more may be included in the paella.
For dessert Spaniards love most churros — little sweet donuts.
Churros are eaten for breakfast, for lunch as a dessert, and in the evening, when Spaniards go to bars and restaurants.
Churros is usually served with a cup of thick hot chocolate.
From other Spanish desserts, we note katalana cream — local version of the French creme brulee, which is served with various sauces (vanilla, strawberry) and egg cream flan.
And finally, what is the Spanish dinner without the blame! Along with France and Italy, Spain is among the top three wine-producing countries in Europe.
Spanish wines are very bright, they find their loyal fans around the world.
Gorgeous reds (the most famous ones are made in Rioja and Ribere del Duero) are excellent accompaniment for meat dishes, fresh white and pink, and also sparkling cava help to withstand the tiresome summer heat. The fortified wines, such as sherry and malaga, stand apart.
Sherry is a universal wine: chilled Fino (a type of dry sherry) is an excellent aperitif, and seasoned and sweet sherry is great for completing dinner.
The legendary sherry (in English — sherry) is produced in the very south of Spain, in Andalusia, on.
To call jamon a ham (this is how the word is translated) means to doubt its originality. .
It seems that pork (and even with fat!) Forever registered in "black list" all who are few.
In Spain, in every self-respecting restaurant you can find several types of sherry — how.
And pil-pil ?! Have you tried pil-pil. Shrimp, cod, chicken and other. ! Wah! So do not say! :-)))
Toledo saffron or the best gift for kings. Azafran de Toledo Perhaps saffron is the most loved and used by the Spanish seasoning. And the real paella is gastronomic. " ambassador " Spain — will not work without the use of saffron.
And do not believe, if someone says that the taste of paella will not suffer, if, due to the lack of saffron, it can be replaced by another spice, for example, turmeric.
No and no again! Let’s leave turmeric for indian cuisine.
This paella is made only from rice grown on Valencian land and seasoned with saffron from La Mancha.
In fact, paella is a very simple dish.
There is a legend about its origin. The legend tells of a poor young fisherman from Valencia, who was waiting for his beloved for dinner and there was nothing in his hut but a handful of rice and some fish and shrimp entangled in his nets. And the poor young man decided to cook dinner from what he had on hand — a handful of rice, some fish and seafood, onions. In general, it turned out dinner for his beloved, in Spanish, para ella — translated from Spanish — for her.
Later the syllable ra disappeared, paella remained. Saffron grown on La Mancha is considered the best saffron for making paella, although this spice is considered one of the most ancient and was known 4,000 years ago, in Spain saffron appeared during the time of the Moors. And just a few centuries ago, and to this day, saffron remains the most expensive spice.
In the history of mankind even known saffron war, which began because of the seizure of the ship carrying saffron.
And in the middle of the 15th century, a dishonest trader from Nürberg, who was selling fake saffron, was burned at the campfire of the Incvization. On the Internet, 1 gram of saffron sells for 15 euros (1.500 e. Per 100 grams!) Why is it so expensive, although it grows on almost all continents — in America, Africa, Europe and Asia?
First, saffron is considered the most useful and aromatic spice in the world. Secondly, the high cost of saffron due to the complexity of its collection. Saffron flowers are harvested by hand on the first day of flowering and only at dawn.
And this is only possible a couple of weeks a year.
Then it is necessary to separate the stamens from the flowers on the same day. At the same time 1 kg. Saffron is obtained from 150000-170000 crocus flowers (saffron).
Unfortunately, saffron is often forged, especially one that is sold as a powder.
Therefore, it is safer to use solid threads.
The cheapest saffron is Iranian ($ 460-470 per kilogram). The price of the Greek and Indian comes to $ 790, but it is kept the longest.
More expensive and with the strongest flavor is Italian saffron. But the most valued in the world is Spanish saffron, it has the most exquisite aroma and the highest price. 1 gram of this spice is more expensive than a gram of gold.
At one time was considered the best gift for kings. 90% of Spanish saffron is grown in the province of La Mancha.
65 km. from Toledo is an old town called Consuegra. The name of this city is translated as " svatya ".
And in this little town with such a funny name, every year, starting in 1963, the last week of October (the time of gathering saffron flowers) is held the traditional holiday Fiesta de la Rosa del Azafran.
The event that takes place in Consuegra is entirely devoted only to saffron, it is the main protagonist of all events and competitions. The most important struggle erupts in " momda "- in the competition, who will faster process a certain number of flowers.
Only local women dressed in national clothes take part in this competition. The next day, all wishing guests of the city can take in this competition (believe me, a lot of them are going to these days).
Not far from Consuegra there are 11 windmills (don Don Quixote of Manmanci fought with them?) So, during this holiday several windmills are launched, and funny figures are baked from flour, crushed on them, and distributed to the memory of all participants and guests.
In the town next door — in Madridelos is open Museo del Azafran etnografico — museum of saffron.
The museum is located in the oldest convent of St. Francis, founded in 1612.
In addition to obtaining interesting information about saffron, its use in cooking and medicine, here you can taste the wine made from local vineyards and taste La Mancha cheeses, which are considered among the best in Spain.
Yes, we still eat free tapas in Andalusia, not only with traditional wine, but also with mosto grape juice.
Encouraging drinkers with free snacks or so-called tapas is very well practiced in the region of Catilla La Mancha, and tapas can be anything "who is ready for anything". and at the expense of dessert.
For 10 years I have never seen for dessert "churros"- it is usually eaten for breakfast or afternoon tea "almuerzo"The flan is egg pudding, not cream.
nonsense they talked about tapas any snack — in practice, what is constantly behind the glass on the window in any Spanish unit, what you can buy at any time (especially important during siesta) anything can be tapas, and this is all actively ordered and sold a set of tapas — olives, anchovies, pickled vegetables, Russian salad, small mashed potatoes, sausages, meatballs and other pinchos, in essence, are Basque tapas — always on a skewer and in 90% on a piece of dried white bread, respectively, pinchos can only be in b In some places in Spain (far from everywhere), the promotion of drinkers with free snacks is practiced in some regions of Spain, especially when they are at the bar.
Tapas (tapas) -and earlier (as YOU rightly noted), they don’t order and DO NOT SELL. At 12 o’clock in the afternoon, white wine starts, the Spaniards flock like butterflies at light, and expose dishes to the bar with tapas, free of charge, for all.
Maybe you are confused with pinchas (Pinchos)?