Traditional Food in Spain
In comparison to the food in neighbouring European countries, the food in Spain is quite simple. Food is cooked in Spain using only a few spices; however, garlic is the exception to this rule as it is found in abundance in most food in Spain. Despite the simple ingredients and recipes for food in Spain, one will be pleased to know that eating food in Spain is a communal and hearty affair with food portions in Spain being quite large.
Staple Traditional food in Spain
The food in Spain varies to a degree between different regions, with each region of Spain having its own special food. Wherever you go in Spain though, you will find a few staple foods on every table in Spain. People in Spain like to eat their food with bread, often dipped in lovely olive oil produced in Spain. Visitors to Spain will also find that cured ham is an extremely popular food and in every town one will find this food often hanging from the ceilings of delicatessens throughout Spain.
Traditional Sea food in Spain
Spain has a long shoreline and a history of fishing for sea food. Popular types of sea food in Spain include anchovies, tuna, sardines and cod. Anchovies are a common food in Spain often found in salads or other dishes, while the cod eaten in Spain is often dried and salted and is a main feature in the food of the Basque region in Northern Spain. Lovers of sea food will be pleased to know that no matter where you are in Spain you can almost always get fresh sea food often caught the same day in the waters off the coast of Spain.
Traditional Finger food in Spain
Finger food is a prominent feature in Spain and an integral part of socialising the Spanish way. Finger food, or tapas as it is known in Spain, can be anything that is served as a finger food usually in a small bowl. This finger food can be anything from cheese & ham to olives and is usually eaten at the same time as drinking at a tapas bar. The finger food is usually left out on bars and people in Spain will nibble away while drinking and socialising at the bar.
Traditional lunch & dinner food in Spain
Lunch is the main meal of the day in Spain involving the most copious amounts of food being consumed. Food can often be served in three or more courses for lunch in Spain, often with soup or stew as a starter. People in Spain eat lunch quite late in the day, often from 2pm onwards and the plentiful amount of food that is consumed at lunchtime in Spain means that this is often a 2 hour affair followed by a siesta. The food eaten for dinner in Spain is often the same as that served at lunch although probably lighter.
For food in Spain in the eastern regions the paella has a well-deserved reputation. It can be prepared in many ways, based on meat or seafood. Catalonia offers, among its outstanding specialities, butifarra sausage stewed with beans, and partridge with cabbage. Pan amb tomaquet, bread rubbed with olive oil and tomato, is a delicious accompaniment to local ham and cheese.
For food in Spain in the Castile area try the roast meats, mainly lamb, beef, veal and suckling pig, but there are also stews, sausages, country ham and partridges.
Andalucía is noted for its cooking (which shows a strong Arab influence), especially gazpacho, a delicious cold vegetable soup, a variety of fried fish including fresh anchovies, jabugo ham from Huelva and many dishes based on the fish which the coast provides in such abundance.
Eating out in Spain is relatively cheap. The Spanish tradition of tapas is a good way to sample the local food in Spain. Tapas are small dishes of snacks, which are served anytime especially in small bars. They cover all types of food from seafood to vegetables. Many Spanish people make an evening of going from bar to bar drinking Spanish wine trying different tapas that are all types of food in Spain
The national food of Spain is freshly prepared dishes with extra virgin olive oils, wines, cheeses, chic peas, lentils, parsley, rice almonds, garlic, saffron, cinnamon and fresh fruit. Add these to more olive oil and wine, very fresh fish, seafood, game, cured hams, sausages like chorizo, fresh breads, and to a lesser extent, beef.
Each of modern Spain's 17 Autonomous Communities has its own cuisine. The only Spanish dishes that might be called a national food of Spain are the tortilla española de patatas (potato and onion omelette), gazpacho (a cold Andalusian soup of ground vegetables, garlic, and bread in a tomato base), and paella (a Valencian feast of saffron-spiked rice and seafood).
Generally speaking, the food in central Spain is known for roasts and stews, eastern Spain for rice and seafood dishes, northern Spain for meat and fish.
Southern Spain for deep-fried seafood. Fresh vegetables, onions, and garlic are consumed in abundance throughout
Chorizo- about the Spanish chorizo (Spanish pork sausage)
Flavoured with pimienton (ground paprika) and, in its spicier incarnation, with chilli, chorizo is a tasty pork sausage. Most chorizo is cured, and can be eaten without further preparation, though it is a vital ingredient in many popular Spanish dishes.
IBERICO DE BELLOTA CHORIZO SLICES
Made from the meat of the famous Iberico pig, this chorizo is made using the highest quality meat. This silky meat has a smooth paprika taste. Pre-sliced, it’s best enjoyed with bread to appreciate the delicate flavour.
Popular Cheese (Queso) from Spain
Over the past few years, cheese from Manchego, Mahon , Cabrales and other Spanish regions has taken its place among the great cheeses of the world. Cabrales is a blue goat cheese made in Cabrales and the villages of Concejo de Penamellera Alta in the Asturias region. Its sharp, pungent taste is an ideal pairing with a sweet sherry and fruit.
Mahon is a Spanish cow’s milk cheese made in the central region of Menorca . The creamy texture and sharp, acidic flavor make it one of the most versatile of the Spanish cheeses. It is traditionally served with olive oil and rosemary as an appetizer.
Manchego is arguably the best known sheep’s milk cheese made in Spain . It is made only in the La Mancha region of Spain , although similar cheeses are made in other rustic areas. Only those made in La Mancha may be called Manchego. The very intense flavor and crumbly texture make it ideal for eating with fresh bread or as part of an antipasto plate. It pairs well with Manzanilla wine.
Tetilla is easily recognized by its characteristic shape, rather like a large Hershey’s kiss. The cow’s milk cheese made in Galicia has a smooth, creamy taste and a soft, pasty texture. It melts well, making it a popular cheese for sandwiches and for spreading on crackers.
There are dozens of other popular Spanish cheeses to try, each of them with a unique history and flavor.
Spanish wines
Think of Spanish Wines and your first thought will probably be, red Riojas. The Spanish have been well known to lovers of wines worldwide for years as a reliable source of good value, red wines. However white wines are now made all over Spain. Wine is part of the culture in Spain.
Spain is the third largest producer of wine in the world, the largest two being France and Italy. There are more than fifty wine regions in Spain. Better known are the quality reds from Rioja and Ribera del Duero and white wines from Penedés and Rueda, "sherries" from Jerez, and a fine sparkling wine known as cava (Spanish champagne)
Until about 25 years ago, Spanish red wines were generally of mediocre quality. Many were aged too long in wood, overpowering their freshness and fruit character. However, quality has risen to the point that they compete successfully in the international market. Very high quality Spanish wines have recently become “trendy” in some circles
Spain has a similar classification system to France and Italy, with all classified wine regions regulated under the Denominación de Origen (DO) system. Red wines are often labelled as Crianza, Reserva or Gran Reserva. In Rioja and the Ribera del Duero, Crianza wines are two years old, with at least twelve months spent in cask (elsewhere the oak ageing may legally be restricted to just six months). Reservas are three years old (at least one year in cask), Gran Reservas five years old (two in cask, three in bottle). |
