Spanish Cuisine

Introduction

 Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of

which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the
base of many vegetable sauces (known in Spanish as sofritos). Herbs most commonly used
include parsley, oregano, rosemary and thyme.The use of garlic has been noted as common
in Spanish cooking.The most used meats in Spanish cuisine include chicken, pork, lamb
 and veal. Fish and seafood are also consumed on a regular basis.Tapas are snacks and
appetizers commonly served with drinks in bars and cafes.
 The two basic ingredients of Spanish food are olive oil and garlic; in fact, it's not
uncommon for the only common ingredients used throughout the country to be garlic and
olive oil. However, because Spain is comprised of distinct geographical regions settled by
different ethnic and cultural groups, and because the weather varies from province to
province, the regional cuisines are in fact very different.
 Traditional Spanish cuisine is down-to-earth, uncomplicated food that is based on the
ingredients available locally or the crops grown regionally.
 Mountains run through Spain in several directions, acting as natural barriers to
communication and making transportation difficult until the last half of the 20th century.
This is just one of the reasons why cooking differs so much from region to region. Another
is the fact that Spain was created by uniting many small kingdoms, each with their own
traditions.
 Many dishes are prepared today using the same cooking methods and ingredients as they
were two or three hundred years ago. Like the Romans, the Arabs who conquered and lived
in Spain for 800 years made fabulous contributions to Spanish cuisine, and their influence
is seen in many recipes. Other dishes sprung up from European and American influences
and were adapted to Spanish tastes. A few things remain true: Food in Spain is fresh,
abundant, and full of flavor, and the Spanish love their food dearly.
 Cocido, olla, guiso, estofado, or escudella are the Spanish terms for stew. This is one dish
that could be called characteristic of Spain, although each region has its own version. The
Spanish do not only stew, they roast, fry, and sauté many foods. It is not as common to
bake or broil, although they do grill meats on a metal plate or a charcoal grill.
 As the Spanish say to wish everyone a good meal, "Buen provecho!"
 Geography
 Most of Spain's national territory is located on the Iberian Peninsula (which it shares with
Portugal and Andorra) situated in the southwest corner of Europe. However the Canary Islands,
the Balearic Islands, a few smaller islands and the cities of Ceuta and Melilla in North Africa
are also territories of Spain.
 Covering an area of 506,030 square kilometres, Spain is among the fifty largest countries in the
world. The mainland territories cover an area of 493,514 square kilometres; the Balearic
Islands cover 4,992 square kilometres; the Canary Islands cover 7,492 square kilometres; and
the cities of Ceuta and Melilla cover 32 square kilometres.
 Due to its geographic location, Spain is influenced by two very different bodies of water: the
vast and open Atlantic Ocean; and the Mediterranean Sea, whose only physical connection to
the former is a narrow channel called the Straits of Gibraltar, which permits the exchange of
water between the two masses of very different salinity and temperature. The Spanish coastline
is 5,755 kilometres long.
 The surface of Spain is extremely varied and characterised by a relatively high average
altitude; over 600 metres above sea level. As such, it is the second-highest country in
Europe, surpassed only by Switzerland where the average altitude is 1,300 metres. This is
due to the presence at the centre of the peninsula of a vast plateau, known as the Meseta,
divided into two smaller plateaus by the Sistema Central mountain range. A series of other
mountain ranges around the plateau and others located on the edges of the peninsula
complete the topographical analysis. There are two depressions (the Ebro and Guadalquivir
river valleys) located between the Meseta and the peripheral ranges. The mountain ranges,
which except for the Sistema Ibérico [Iberian System] and the Cordilleras Costero-
Catalanas [Catalonian- Coastal Ranges] generally run from west to east, exert a
tremendous influence on the continental climate by creating natural barriers against banks
of moist air from the Atlantic Ocean, which would otherwise temper inland temperatures.
 Culture and Tradition
 Spanish culture has contributed powerfully to the evolution of the Spanish language. The
customs and identity of Spain stand out for several reasons. Particularly, Spanish traditions
are unique and have influenced the culture of Latin American countries. 
 Still, some Spanish traditions are only possible to admire and experience if you take a trip
to Spain. The breathtaking architecture, delicious food, the kind and warm people, and the
astonishing celebrations are all worth honoring. 
 Spain has played a crucial role in world history. Firstly, Spain is the birthplace of the
second most spoken language around the world. Secondly, it is home to fascinating
Spanish culture and traditions.
 Greetings and introductions are a fundamental particularity of Spanish culture. 
 Acquaintances say “hi” to each other the first time with a handshake and keep it simple. If
you’ve met the person a few times already, the handshake will be warmer and may come
with a pat on the shoulder. More familiarity with a person comes with a hug or with a
double kiss on the cheek.
 The double kiss on the cheek is the signature of Spain, Latin America took this part of
Spanish culture and made its own. In many Latin American Spanish-speaking countries,
people greet each other with one kiss on the cheek. 
 Most people will introduce themselves using only their first names. Each person has
typically two first names and one last name they use. Older adults are introduced with the
prefixes Don and Doña (Mr. & Mrs), to show them more respect and formality. 
 Spain’s rich history comes with prominent celebrations and traditions.
 Semana Santa (Holy Week) is one of the largest celebrations. It’s known for having processions that
commemorate the Passion of Christ. 
 El Día de Reyes Magos (Day of the Three Kings) is widely celebrated across the country and is a favorite
holiday for children. They receive gifts and there’s colorful parades in the cities where they celebrate their
long awaited arrival.
 Spanish “fiestas” (festivals) are large celebrations and carnivals devoted to a specific Saint or City.
These fiestas have traditional foods, fireworks, dancing, handmade decorations, parades, concerts, and
theater.
 Other traditions like the running of the bulls of San Fermín in Pamplona, and the tomato fights of la
Tomatina are experiences that draw millions of people and tourists to celebrate Spanish culture. 
La Tomitana Festival
Semana Santa
El Dia de Reyes Magos
 Spanish Ingredients
 Spanish cuisine has recipes that are hundreds of years old, which advocate the use of fresh, local
and seasonal products. However, not many people are aware of the hidden elements that Spanish
cooks use to create the traditional spanish dishes, the key ingredients that give them that unique
flavour.
 Olive oil: the liquid gold
 Olive oil is one of the healthiest fats, and an essential part of the Mediterranean diet. Spain leads
the world in the production, processing and sale of olive oil. It’s so nutritious that some people
regard a bottle of oil and a loaf of bread as a meal in itself.

 Saffron: red gold

 Originally from India, saffron was adopted by Spanish cooks, enhancing the flavour of rice
dishes, meat and stews. It is an expensive ingredientes and must be handled very carefully.
 Ground red pepper
 Paprika, ají, red pepper... Christopher Columbus brought it to Spain from the Americas.
But it´s the radition and artisanal methods that make this ingredient unique, its production
requires smoking by hand over holm oak logs. A spice rich in antioxidants, essential in
other traditional Spanish foods like chorizo, sobrasada and sausages.
 Bomba rice
 There are over two thousand varieties of rice around the world. One of them is the original
key ingredient of paella, Spain’s most famous dish. Its short, round grain, which usually
becomes longer in the cooking process absorbs the liquids, holding all their flavours.
 Citrus fruit
 The Mediterranean climate is ideal for citrus growing. Oranges, lemons, grapefruit… They
feature in hundreds of récipes including dessert, salads, stews, rice dishes, and other
Spanish recipes.
 Garlic, tomato, and onion
 Practically everybody around the world cooks with tomatoes, onions, and garlic. But the
unique Spanish varieties make all the difference. Garlic, onion and tomato are also the
classic ingredients of the sofrito, the starting point for many traditional recipes, adding a
very special Spanish flavour.
 Bread
 Is not actually an ingrediente but goes with everything. In Spain, it’s impossible to imagine eating without
bread, whether it’s accompanying a meal, mopping up a sauce or stew or make a sandwich or bocadillo. A few
of the variations are: bola in Santiago de Compostela, barra planchada in Toledo, bollo preñao in Asturias,
hogaza in Castilla-León and cabezón in Navarre and the Basque Country.
 Sherry Vinegar
 In Spain, sherry vinegar is commonly known as ‘vinagre de Jerez‘. This is in reference to the area surrounding
the town of Jerez de la Frontera in southern Spain where most of Spain’s sherry production takes place. Sherry
vinegar is produced as a result of the fermentation of sherry wine. In Spain, Jerez vinegar has its own
‘Denominación de Origen‘, a protected status guaranteed by EU law. It is classified in three different categories
according to the time it has spent maturing in wooden barrels. These categories are: vinagre de Jerez (minimum
of six months), vinagre de Jerez reserva (minimum of two years) and vinagre de Jerez gran reserva (minimum
of 10 years). When used in cooking and in salad dressings, it gives a complex flavor coming from the depth and
smoothness of the wood with the sharp acidity of the vinegar.
 Chorizo

This is Spain's well known, dry-cured sausage that is seasoned with paprika and garlic. In
Spain, it is sliced and eaten as a tapa, but it is also sued to season dishes, such as bean or
chickpea stews.
 Piquillo Peppers

These delicate, wood-roasted, slightly piquant peppers have gained an enthusiastic

following among chefs and home cooks. They are marvelous on their own, in salads or
lightly sautéed, and most elegant when stuffed with meat or fish.
 Noras

These dried, sweet red peppers are used extensively in Spanish cooking to lend a
distinctive earthy flavor to salad dressings, vegetables and sauces for fish.
 Anchovies

Spain's anchovies are among the world's best. Look for those i jars, which tend to be better
quality and allow you to see what you are buying. Anchovies should be firm but succulent
and not overly salty.
 Do you know what cured ham is? If not, you will even just after being in Spain for 5
seconds. You can walk anywhere and see the whole pig leg hanging down from the ceiling
in grocery stores. And, since Sevilla is close to the Mediterranean Sea, fresh fish naturally
becomes part of the diet. 
 Another important ingredient of Spanish cuisine is the potato.  There are a ton of
yummy Spanish recipes that made me a potato addict! One of which, is called “tortilla
española” (potato omelet).
 Cinnamon (Canela in Spanish) is the bark of the Cinnamomum tree, and it's the star of
dessert-making in Spain. It arrived to our country in the old times, when the Arabs and the
Phoenicians brought it from Asia.
 Sometimes called "clavo de olor" (odor clove), it's the flower bud of the Syzygium Aromaticum
tree. In Spain it's very commonly used in beans and chick peas pots (Potajes) as well as
escabeche marinades.
 Nuez Moscada - Nutmeg
 Nutmeg is the frut of Myristica Fragrans, an Indonesian tree, and it was also probably brought to
Europe by the Arabs already in the Roman times. However its use only became popular in the
Middle Ages.
 Nyora - Nora Pepper
 Nyora in Catalan or Ñora in Spanish, is sweet variety of Capsicum, grown mostly in along the
Mediterranean coast of Spain. Although the fresh pepper can be served fried, you'll mostly see it
dry and used as a spice.
 Pimienta - Peppercorns
 Peppercorns are a staple in any Spanish household. Grounded or whole, they are used in a large
variety of local dishes. Black and white pepper are the most common. Green, pink and red are
only used occasionally.
 Laurel - Laurel or Bay Leaf
 This Mediterranean bush, Lauris Nobilis, was used to crown Roman emperors and it is probably
the most essential Spanish herb. It's not uncommon to see people that grow a small laurel plant in
a pot at home.
 Oregano
 I know: you hear the word oregano and immediately think of Italian cooking and pizza. But the
fact is that the Origanum plant grows all around the Mediterranean coast, and it often grows wild
in the Spanish countryside
 Perejil - Parsley
 Parsley is another essential herb of the Spanish cooking. Did you know that in some fish
mongers and groceries they give it for free? The reason is unfortunately something to be
ashamed of...
 Romero - Rosemary
 Just like bay leaf, rosemary is another basic of the Spanish cooking. It's not too difficult to grow
it at home (in a Mediterranean climate like ours), and you often see it in gardens, parks and
growing in the wild in Spain
 Tomillo - Thyme
 The leaves and sprigs have been used in the Mediterranean area since the Egyptian times, and the
Romans exported it around Europe due to its medicinal properties. So it's not surprising it's
another key Spanish herb.
 Salvia - Sage
 The leaves of Salvia Officinalis may not be one of the most essential herbs in Spain, but it
is used on baked fish such as sea bream and trout, and it's one of the ingredients of the
Galician herbal liquor called orujo.
 Mejorana - Marjoram
 This other Mediterranean herb from the same family of oregano is also occasionally used
in the Spanish cuisine. You can see it in action in Malaga-style clams, Catalan green peas,
Majorcan Escudella bean pot, baked rabbit…
 Spanish Foods
 In recent years, however, people have come to celebrate the extraordinary flavors and
variety of produce the cuisine has to offer.
 High-profile chefs such as Ferran Adria, mastermind of the now-closed El Bulli restaurant,
and the Roca brothers, founders of the El Celler de Can Roca, have brought Spain’s alta
cocina international acclaim.
 But the heart of Spanish cooking remains in its rustic, homespun nature, a legacy of a time
when hard-pressed Spaniards had to work the land for everything it would offer.
 Paella Valenciana
 Paella is perhaps the most famous Spanish dish of all, and certainly one of the most
abused. Authentic paella originates from the region around Valencia, and comes in two
varieties: Paella Valenciana, with rabbit and chicken; and seafood paella.
 Saffron gives the rice its color, and the base should be left to crisp into a mouth-watering
black crust, called the socarrat. Always eaten at lunchtime.
Paella Valenciana
 Patatas bravas
 A staple among the small dishes that make up a classic tapas menu, patatas bravas – “brave
potatoes” – is named for its spicy sauce, rare in a land that generally shuns fiery food.
 The potatoes are cubed and shallow fried and served the same everywhere. The sauce can
come in any number of ways, from spicy ketchup to garlic mayonnaise with a dusting of
pimiento (smoked paprika), or both.
 One theory holds that the dirtier the bar, the better the bravas.
 “Tapas originated in southern Spain and is an adaptation to the social culture of eating and
drinking outside the home, and fulfills the same social function as the English public house
and other similar institutions,” explains Shawn Hennessey, who runs tapas tours of Seville.
Patatas Bravas
 Gazpacho
 This tomato-based Andalusian soup is most famous for being served cold. This can be
quite a shock for those who aren’t expecting it, but in the searing heat of a Seville summer,
the attraction becomes clear.
 Its principal ingredients, aside from tomato, are peppers, garlic, bread and lots of olive oil.
Gazpacho
 Pimientos de Padron
 A common dish on tapas menus, pimientos de Padron are green peppers that hail originally
from the town of that name in Galicia, in Spain’s lush, rainy northwest.
 Pimientos de Padron are fried and served with a deep sprinkling of salt. Though generally
sweet and mild, their fame stems from the fact that the occasional pepper will be fiery hot
– lending a Russian Roulette element of surprise to eating them.
Pimientos de Padron
 Fideuà
 Less well known to tourists, fideuà is a type of Spanish pasta similar to vermicelli. It’s
popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and
intricacy.
Fideuà
 Jamón
 Jamón, or cured ham, is the most celebrated Spanish food product. Legs of ham were
traditionally salted and hung up to dry to preserve them through the long winter months.
 Jamón Serrano (of the mountain) is the most common kind and comes from white pigs; the
more expensive Jamón Iberico (pictured) comes from black pigs.
 The best ham should be enjoyed in thin, melt-in-your-mouth slices on its own, with a little
bread.
Jamón
 Tortilla
 The humble Spanish omelet can be made with chorizo, peppers and onions, among other
ingredients, but purists will tell you it should only contain potatoes and eggs.
 The potatoes are diced and lightly fried before being added to the egg mixture and fried on
a high heat; the trickiest part is when you have to flip the pan over to turn the tortilla.
Tortilla
 Churros
 Churros are a popular snack made from fried dough pastry, cut into sausage shapes and
doused in sugar. They’re a favorite at fiestas, or street parties, when they’re sold by
roadside vendors. Dipping them in hot melted chocolate is pretty much the law.
Churros
 Croquetas
 Another typical item on a tapas menu, croquetas are tubes of bechamel sauce encased in
fried breadcrumbs, but a lot more tasty than that sounds.
 Jamón croquetas and salt cod croquetas are common varieties. They’re tricky to make and
are perhaps best enjoyed at a tapas bar, along with a cold beer.
Croquetas
 Albondigas
 A classic tapas item, albondigas, or meatballs in tomato sauce, are served all over Spain.
 A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes.
The version pictured is a squid meatball, by José Pizarro.
Albondigas
 Migas
 A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example
of how much of Spain’s cuisine has evolved from peasant food.
 It’s essentially dry breadcrumbs torn up and fried in a variety of combinations – often
served with chorizo or bacon.
Migas
 Bacalao
 A prized dish in Spain, bacalao, or salted cod, was brought back by Spanish fisherman
from as far afield as Norway and Newfoundland – the fish not being found in local waters;
it was salted to preserve it on the journey.
 It has to be left to soak in water for at least 24 hours to remove all but the slightest tang of
salt.
 Bacalao is served in all manner of dishes; one of the most popular is with pil-pil sauce,
made of olive oil garlic and the juice of the fish, and typical in the Basque Country.
Bacalao