National dishes of Spain

INTRODUCTION TO SPANISH
CUISINE:
Traditional Spanish cuisine is down-to-earth, uncomplicated food that is based on
the ingredients available locally or the crops grown regionally.
Paella
Paella is a classic Spanish rice dish m
ade with rice, saffron,
vegetables, chicken,
and seafood cooked and
served in one pan. Although 
paella originates from Valencia,it’s re
cognized as the national
food of Spain.
 How do we prepare paella?
1 2
 Sauté:  Add olive oil to a skillet then add
onion, bell peppers and garlic and sauté
until the onion is translucent. Add chopped
tomato, bay leaf, paprika, saffron, salt and
pepper. Stir and cook for 5 minutes.
4
Cook the paella uncovered for 15-18 minutes, then
nestle the shrimp, mussels and calamari into the
mixture, sprinkle peas on top and continue to cook .
3
Add white wine then cook for 10
Pour the broth slowly all around the pan
minutes.After that add the chicken
and get the rice into an even layer. Bring
& rice as well as the chopped
the mixture to a boil. Reduce the heat and
parsley and cook for 1 minute.
give the pan a gentle shake.
5 6
Remove the pan from heat and
cover the pan with a lid or tinfoil. Garnish the paella with fresh parsley
Place a kitchen towel over the lid and lemon slices. Then you're ready to
and allow it to rest for 10 minutes. srerve.
 Gazapacho
       Gazpacho is a soup that you can find everywhere
in Spain, it's more typical during the summer
months, but gazpacho is a dish that can be seen
throughout the whole year. Although it´s
a traditional starter, it can also be eaten as a tapa.
And last of all, less frequent, but gazpacho is
sometimes used as a drink! 
What is gazpacho made of?
•Tomatoes
•Small cucumbers
•Green or red bell pepper
•Bread
•A small onion
•1 or 2 small cloves of garlic
•Sherry vinegar
•A pinch of salt and black pepper
•Additional: Ground cumin, 
  green apple, hard boiled eggs…
 Fun facts about the gazapacho!

•Originating from the Andalusia region of southern Spain, gazpacho is traditionally made from a mixture
of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and
olive oil. But you can also make fruit-based gazpacho with melons, or cucumber-based gazpacho.
Like so many homegrown recipes, there's no one right way to make gazpacho, and there are as many
variations as there are seeds in a tomato.
 PULPO A LA GALLEGA -
Galician octopus   

•Anyone who visits Galicia shouldn’t pass on the opportunity

to taste it, in any tavern, restaurant or in one of the
pulpeira stalls you can find it throughout the province.

•Pulpo a la Gallega or Pulpo a Feira (Galician name meaning

‘fair style octopus) is a traditional dish from the region of
Galicia. It is the main dish during the patron saint
festivities of the city of Lugo.
1.It is very important to soften the octopus before cooking it. It helps the meat to be more tender. So all we
have to do is freeze it if we bought it fresh or buy it directly frozen.

2.Take the octopus out of the freezer a day before and put it in the fridge to thaw. It is important to do it in a
saucepan or a large bowl because it will release a lot of liquid and may overflow.

3.At the time of cooking, pass it a little through

cold water to remove possible impurities.

4.Put a pan (the largest you have) to the fire

with water, and do not add salt because the
 octopus is salted at the end.
5.When it starts to boil add the octopus, take it by the head and "scare" it, this technique consists of putting
the octopus in and out of the pot 3 times to ensure that the octopus stays stiff and the skin does not fall off
during cooking. 

6.Cook the octopus for about 35-40 mins on medium heat depending on the size (it is normal to cook an
octopus of 1.8 kg – 2 kg, with 30-35 mins is enough).

7.You have to prick it from time to time to see how hard it is. The first time you cook it, it will be difficult
for you to get the point, but then it will be wonderful.
 Thank you!
Students working on the presentation:

ANDREA LEON NIKOLA

STANCEVSKI JAKIMOV STALEVSKI

Class 1-a