SPAIN

International Cuisine 1
 SPAIN: An Overview
• Capital: Madrid
• Form of Government: 
Constitutional Monarchy
• Languages: Castilian Spanish
(official language), Catalonian,
Galician, Valenciano, Vasco
• Religion: 99% Roman Catholic
SPAIN: Culture
• Flamenco is a genuine
Spanish art, and to be
more exact a genuine
Southern Spanish art
• Gypsies are very often
named as the fathers
off Flamenco
 SPAIN: Culture
• Bullfighting also
known as 
tauromachy is a
traditional spectacle
of Spain
• Involves professional 
toreros, who execute
various formal moves
in order to subdue
the bull itself.
SPAIN: Cuisine
• The two basic
ingredients of all
Spanish food are
olive oil and garlic.
• Spain is a leading
producer of olive oil
and olives are
grown all over the
south of Spain.
 SPAIN: Meals
• Spanish life-style
– light breakfast at 8 a.m.
– a mid-morning breakfast at 11 a.m.
– tapas at 1 p.m.
– a three-course lunch following at 2 to 3 p.m.
– a merienda for tea and pastries or a snack at
5 to 6 p.m.
– evening tapas at 8 p.m.
– a three-course supper at 10 p.m.
 SPAIN: Meals
• The two main meals of the day –
1.la comida- lunch
2.la cena- dinner
SPAIN: Cuisine
• Spanish coffee is
served fresh and
quite strong, and
some tourists find
the ubiquitous café
con leche (or coffee
with milk) is still
quite strong for
their tastes
 SPAIN: Cuisine
• Tapas
– The word tapa / tapar means cover or lid, and
the use of the term refers to the days when
bar workers would place complimentary
appetizers like a cover of their patron's wine
glasses to keep away flies.
 SPAIN: Cuisine
• Tapas
– as simple as a piece of toasted bread, rubbed
with garlic and dipped in olive oil, or a dish of
olives.
– Slices of ham or salami, cheese, pieces of
Spanish tortilla and marinated anchovies are
popular.
– Dishes like meatballs in tomato sauce, garlic
mushrooms, shrimp or cooked chorizo in wine
 SPAIN: Cuisine
• Spanish cooking uses quite a lot of meat,
depending on farming and tradition in the
region.
• Chicken, pork and rabbit feature in many
dishes and meat products like sausages
and salamis are in a class of their own -
particularly chorizo, Spain's spicy best-
loved sausage. 
 SPAIN: Cuisine
• Prawns and shrimps are extremely
popular, and anchovies and sardines are
both widely consumed.
• Squid cooked in its own ink has to be
tasted to be believed, and rape (or
monkfish) is one of the nation's favourites.
 SPAIN: Cuisine
• Paella has its name from the pan it is
cooked in - paellera - the Valencian word
for pan and is a typical dish of the Levant
SPAIN: Cuisine
• Sangria- The red
wine and fruit
punch
• Rioja and
Valdepenas- the
leading varieties of
Spanish wine
• Cavas- sparkling
wines
 SPAIN: Culinary Regions
1.The North of Spain 
• where we find lots of sauces and seafood,
such as the regions of Galicia and Asturias
2.The Pyrenees
• home of the chilindrones, sautéed peppers,
tomatoes and onions dish that accompanies
many of the region's dishes
3.Cataluña region 
• casseroles or cazuelas abound
 SPAIN: Culinary Regions
4.The Eastern region
• where the primary dishes are rice-based like
the popular Paella Valenciana
5.Andalucía
• where fried fish is a staple and bars don’t serve
a drink without a tapa to munch on
6.Central Spain 
• where roast meats and cocidos or stews
dominate the daily diet. This would include the
region of Castilla-Leon
 SPAIN: Cuisine
• Galicia
– prominently displays its ancient Celtic
heritage. Meat and fish pies are found here
along with famed scallops and fine veal.

• Asturias
– is known for its legendary bean dish, fabada,
and a strong blue cheese, queso Cabrales.
Hard cider is preferred as a drin
 SPAIN: Cuisine
• Cataluna
– is considered the most gastronomically
distinctive and exciting region of Spain.
Catalan cuisine is inventive with fish, such as
mixed seafood zarzuela, meats or poultry,
which are typically combined with local fruits.
 SPAIN: Cuisine
• Valencia
– is a region of tidal flatlands and rice is
prepared here in endless styles on a daily
basis. Paella is the region's most famous dish.

• Andalucia
– to the south is a parched and arid region, best
suited to grape vines and olive trees.
Gazpacho is native to this area.
 SPAIN: Tapas
• Aceitunas alinadas-
slightly bitter, home-
cured olives
• Alcaparrones- large
pickled capers
• Manzanilla- fat
Sevillian olives 
SPAIN: Tapas
• Espinacas con
garbanzos-
spinach and chick
peas mixed with
garlic and olive oil
• Habas con
Jamon- broad
green beans with
chopped ham
 SPAIN: Tapas
• Berenjenas rebozadas-
eggplant breaded and fried
in olive oil

• Patatas bravas- potato

wedges covered with
mayonnaise and tangy
brown sauce

• Patatas alinadas- boiled

potatoes covered with
vinegar, olive oil and
chopped onions
SPAIN: Tapas
• Patatas ali-oli- potato
wedges coverd in
garlic mayonnaise
• Ensaladilla- typically
potato salad with
onions, peppers, tuna
and mayonnaise
 SPAIN: Tapas
• Tortilla- thick potato omelette
• Reveulto- scrambled eggs
• Huevos rellenos- stuffed eggs
SPAIN: Tapas
• Gazpacho- cold
tomato soup, served
in summertime,
usually in a glass
• Salmorejo- thick,
creamy tomato sauce
served with chopped
ham and eggs
 SPAIN: Tapas
• Jamón Ibérico- thinly sliced, salt cured
ham from small pigs
• Jamón Serrano- the less expensive
Jamon Iberico 
• Chorizo and Salchichón- spicy sausage
SPAIN: Tapas
• Lomo en adobo-
marinated pork 
• Solomillo al Whisky-
pork tenderloin marinated
in whisky sauce
• Pinchitos- spicy pork
kebabs
• Prínga- spicy shredded
pork
SPAIN: Tapas
• Pollo al ajillo- chicken
fried in olive oil and
garlic
• Rabo de toro- bulls
tail in spicy sauce
• Ternera mechada-
veal roast with olives,
ham and sauce
 SPAIN: Tapas
• Calamari- fried squid
• Caracoles-
marinated snails
• Chocos con habas-
cuttlefish served with
green beans
SPAIN: Tapas
• Cigalas- large
prawns with big
claws
• Gambas al ajillo-
peeled shrimp fried
in olive oil with
garlic
 SPAIN: Tapas
• Gambas a la plancha- unpeeled, grilled
shrimp
• Gambas rebozadas- batter-fried shrimp
• Navajas- grilled cylindrical clams
• Puntillas- fried cuttlefish
 SPAIN: Paella
• Paella Valenciana- is
the original paella and
is made from chicken,
pork and/or rabbit. 
• Paella Marisco or
Marinara- Seafood
paella.
SPAIN: Paella
• Paella Mixta To get
the best of both
worlds which is a
mixture of meat and
seafood
• Paella Vegetal or
Vegetariana-
vegetarian paella
 SPAIN: Paella

• Paella Negra Seafood
paella cooked in squid ink
• Paella Fideus Paella
made with noodles
instead of rice
 SPAIN: Desserts
• Crema catalana- cold
custard with caramel
top
• Rice pudding- arroz
con leche
• Baked bananas-
platanos al horno
• Banana pancakes-
crepes de platano
 SPAIN: Desserts
• Chocolate cake- pastel de chocolate
• Churros with hot chocolate- churros con
chocolate
• Apple tart- tarta de manzana
• Brandy truffles trufas con cognac
 SPAIN: Desserts
• Almond cake- tarta de almendras
• Spanish sponge cream-filled
roll- brazo gitano
• Tiramisu Cappuccino cake- tarta
de cappuchino
• Profiteroles Chocolate Mousse-
mousse de chocolate