Attendance at World Tapas Day (this is a celebration in honor of Spanish appetizers with tastings, photo contests, presentations), Festa do Lacon con Gleros (at the festival, guests are offered to taste Galician food - smoked pork shoulder and young turnip leaves), San Sebastian Gastronomika festival (its purpose conducting - to acquaint everyone with the culinary delights of the province of Guipuzcoa), the Ruta del Cocido madrileno festival (everyone can taste Castilian dishes), will save tourists from the need to look for information on the topic “what to try in Spain?”.
Food in Spain
Those who decide to relax in Spain will be able to enjoy dishes based on meat, cereals, seafood, fruits, vegetables, olive oil, and herbs.
Most often, Spanish dishes are stewed (additive - wine), frying (grill), baking (an important ingredient is sheep cheese).
The center of Spain is famous for rich soups, jamon, choriso, the north for stewed merlan fish, stew with pork and cabbage (sweat), the south for gazpacho, sweet turrons.
If we talk about specific food establishments, then in addition to bars and cafes, tourists should be attracted by parador (they are restaurants with excellent Spanish dishes; they function in former monasteries, palaces and castles), cafeteria (bar counters are intended for a quick snack, but for an additional fee there you can sit at a table), casa de comidas (are inns with delicious and inexpensive dishes).
Top 10 Spanish dishes
Paella
Paella
Paella is a rice dish native to Valencia. There are different types of paella:
- paella with seafood (in addition to rice and seafood, various seasonings are added to the dish);
- Valencian paella (rice with chicken, rabbit, duck, spices, ground snails and beans);
- paella mixed (free mix of olive oil, rice, vegetables, chicken and spices).
Paella - goes well with cold sangria.
Gazpacho
Gazpacho is a soup usually mixed with salt, olive oil, garlic, wine vinegar, cucumbers and tomatoes. When serving, gazpacho is served with croutons, fresh tomatoes and ice cubes. Gazpacho can be ordered for late dinner.
There are many recipes for gazpacho: in Jerez, tomato soup is complemented with raw onions (rings), in Cadiz - it is prepared on winter evenings (served hot), in Segovia - mayonnaise, cumin and basil are added to it.
Espanyola tortilla
Espanola tortilla is a Spanish potato omelet. It can be denser or softer in texture. In the traditional recipe, onions, potatoes, chicken eggs, salt and pepper are added to the Espanyola tortilla. Often a Spanish tortilla is served for breakfast. You can buy it even in any supermarket in Spain, but in bars it is served as a snack in a sandwich.
Cream Catalana
Cream Catalana
Crema Catalana - Catalan creme brulee. The dessert is served cold and is a custard to which cinnamon and lemon zest are added. The inside of the dessert is soft and cool, and the top is covered with a crispy caramelized crust. Crema Catalana is served by placing it on a clay serving plate.
Galician octopus
For cooking the Galician octopus (Pulpo a la gallega), a copper cauldron is used, and a wooden dish is used for serving. It is placed in the center of the table so that everyone present at it can put an octopus on their plate. But often an octopus (olive oil, coarse salt and paprika are added to it) are pricked from a common dish using forks or wooden toothpicks. Boiled potatoes act as a side dish. Every August you can visit the Fiesta del Pulpo in Garbalino to enjoy the taste of this dish.
Kalsots
Kalsots is grilled (open fire) practically a daughter of onions. For this dish, they take a special onion grown in accordance with a special method. It is complemented by a special sauce, for the preparation of which almonds are used.
Eating kalsots in food is accompanied by a funny ritual: many restaurants supply those who ordered this dish with disposable gloves and bibs so that they do not get dirty.
Calçots hails from Tarragona, where everyone is welcome to the festival with cooking, tasting and a fast-eating competition for this onion dish.
Cocido madrileno
Cocido madrileno
Cocido madrileno is a soup and a second in one plate. Spanish stew soup is prepared with meat (in particular, with chicken, beef, pork belly, sausages and smoked meats), chickpeas (in the south of the country), beans (they are added to the dish living in northern Spain), various vegetables in a special pot. Cocido madrileno is most popular in winter, although it can be found on the menus of some restaurants all year round. Well, in Madrid they can be enjoyed during a set lunch every Wednesday.
Churros
Churros are Spanish deep-fried choux pastry donuts for breakfast. Churros come in several varieties - thin, "tied" in a knot, and thick, stuffed or poured with chocolate glaze. Churros are usually served with thick hot chocolate or coffee with milk. You can buy this dessert both in a cafe (while relaxing in Madrid, look at Chocolateria San Gines), and on the street, at mobile points.
Gambas al Ahiyo
Gambas al Ahiyo is a shrimp dish (they are a little crispy on top and juicy on the inside) with a sauce to which garlic, olive oil, parsley, lemon juice, paprika and dry sherry are added. Gambas al Ahiyo is served as an independent dish or with a side dish such as rice.
Fabada
Fabada
Fabada is a Spanish (Asturian) dish in the form of a thick soup based on saffron, meat (brisket), ham, sausage (Marsilla and Chorizo) and white beans. To cook Fabada, you need a slow fire, and you do not need to stir it in order to avoid violating the integrity of the beans. Another nuance: the meat components are cut into pieces after the Fabada is cooked, and they are served in a separate plate. Tip: it is advisable to buy a set for Fabada with lard and the necessary types of sausages in the province of Asturias.
