SPANISH CUISINE
Spanish cuisine holds its tradition of following the "Mediterranean Diet," with emphasis on fresh fruit and vegetables, exquisite seafood, delicious ham and olive oil. This is the traditional Spanish diet and one of the healthiest in the world. Garlic, tomatoes, green and red hot peppers are important ingredients in most Spanish recipes. Meat, poultry, game and fish also feature prominently in traditional Spanish food recipes. Savory pies and rice dishes are meals in themselves. The Basque country features fish dishes principally, such as fish soup, garlicky baby eels, squid, and a variety of dried cod dishes. The seafood from the Galicia region is famous as are the casseroles from Cataluña. Cataluña is a premier Spanish region that boasts of gastronomical delicacies - which includes seafood zarzuela, fine sausages and regional sauces. The rice dishes are a speciality of Valencia and surrounding regions of Spain. While central Spain is renowned for its succulent roast recipes, Andalucia is known for its fried fish and gazpacho. In Andalucia the emphasis is on the freshest of ingredients, simply prepared so that the quality can be really appreciated. Moorish spices are heavily used in Andalucian cooking - a reminder of Spain’s Arab past - and they add a delicious touch to meat dishes. Most meat is simply prepared on the grill or barbecue, flavoured only with olive oil and garlic. We don’t have enough space to describe the variety of fish and seafood to choose from in Andalucia: hake, sole, cod, sea bass, bream, prawns of every size from tiny to gigantic, together with langoustines, crayfish and lobster. The coastal city of Malaga in particular is famous for its delicious fried fish. When you come to Spain, spend some time on a “tapas tour”, it will be an unforgettable experience!. Tapas can be either hot or cold. The choice of cold tapas will often include a piece of delicious manchego cheese or Serrano ham, a tiny plate of seafood salad or some “pipirrana” a refreshing salad made with finely diced peppers and tomatoes and of course a piece of the famous Spanish omelette. But most memorable are the hot tapas. It could be a tiny piece of fried fish served with some perfectly dressed salad leaves, or a couple of grilled prawns or fried fresh anchovies. You might also try a miniature casserole of pork cooked in a fresh tomato sauce or with Moorish spices and served in a tiny earthenware dish. Small pieces of steak also feature as tapas, either served on their own or inside tiny buns. Meatballs or chicken wings are also popular. Every bar has its own unique specialities and at some you can choose from more than 20 different tapas.
IIN S:: NG GRREED DIIEEN NT TS • 1 2 l. of water • • • • • •
U S:: UT NS TEEN SIILLS • A fork • A bowl • A pot • A knife • A wooden
1 Kg of white 2 steamed fish 2 eggs oil vinegar or lemon fried pieces of bread salt
spoon
STEPS 1. First, prepare a mayonnaise with an egg yolk and oil and set it aside. 2. Second, in a pot put 1 2 litre of water with salt and vinegar (or lemon) and the egg whites, and bring to the boil. When they are boiled, remove and cut the egg whites, they’ll be used to decorate the soup.
3. Third, add slowly the boiling water with salt and vinegar to the
mayonnaise, stirring gently and trying not to curdle the mayonnaise during the process.
4. Then, in a pot, place the crumbled fish, some fried pieces of bread and the egg whites and pour in the soup.
5. Finally, cook over a low heat, while stirring it with a wooden spoon and serve it hot.
200 gr almonds Âź l oil 2 garlic cloves Vinegar Salt Cold water Grapes
A bowl A mortar A blender A fork
1) Put the almonds in a bowl with water for some hours. 2) Peel the almonds. 3) Crush the almonds and the garlic cloves in the mortar and add a bit of salt. Mix everything. 4) Put the mixture in a bowl, pour in the oil slowly and stir everything at the same time, until you get a white soft mixture. 5) Add some cold water to the mixture according to taste and mix it very well. 6) Finally cool in the fridge for a while and add some chopped grapes before serving it.
1.5 Kg of squids 1 onion 50g of almonds a hard boiled egg cured ham white wine oil salt bay leaves
a knife a frying pan a bowl a mortar a pot toothpicks
1. Clean the squids, remove the ink and the legs. 2. Cut the legs and the onion and fry them gently. 3. Peel the almonds and crush them in the mortar 4. Dice the cured ham and the hard boiled egg. 5. Prepare a mixture with the fried squids legs, the crushed raw almonds, the diced cured ham and hard boiled egg and a half of the fried onions. 6. Mix everything and stuff the squids with this mixture. 7. Pierce the squids with a wooden toothpick so that the stuffing stays in place. 8. Fry the squids in a frying pan until ligh brown, and add the rest of the fried onion, white wine and bay leave 9. Finally cook on a low flame until the squids are tender
Ingredients
one onion. two tomatoes. one red pepper one green pepper. a small octopus two hard boiled eggs tuna
Utensils Knife. Saucepan.
Steps 1. First cut the vegetables in small pieces and mix with the tuna and the chopped hard boiled eggs. 2. Second, add salt and oil to taste. 3. Third, boil the octopus in salted water for 1 hour or until it is tender. 4. Next, add the octopus chopped to the rest of the ingredients. 5. Finally cool in the fridge for 2 hours before serving it.
INGREDIENTS
UTENSILS
12 egg yolks
A sauce pan
350 g. of sugar
A bowl
Âź
A baking tin
l. of water
A fork
S t e p s 1. First, put the sugar in a saucepan with the water and heat until the syrup turns golden brown. 2. Pour some syrup in a baking tin and put aside. 3. Third, in a bowl beat the egg yolks lightly and slowly add the remaining syrup and mix everything. 4. Sieve the mixture and pour it into the caramelized tin. 5. Cook in bain-marie in the oven at 150Âş for twenty minutes. 6. When it is set, remove from the oven, leave it to cool and take it out of the tin.