Typical dishes of Spanish cuisine | Culinária | SAHIFAT ALPACIFIST 

Eduardo Ruman (In Memoriam)
Diretor-Presidente
Administrativo e Empreendedor
Denise Ruman
MTB - 0086489
JORNALISTA RESPONSÁVEL
The Biggest and Best International Newspaper for World Peace
BRANCH OFFICE OF THE NEWSPAPER "PACIFIST JOURNAL" in MOROCCO
Founder, President And International General Chief-Director / Founder, President And International General Chief-Director :  Denise Ruman - MTB: 0086489 / SP-BRAZIL
President and General Director - Morocco / President and General Director - Morocco :  ZAKARIA EL HAMEL
Mentor of the Newspaper / Mentor of the Newspaper  :  José Cardoso Salvador (in memoriam)
Mentor-Director / Mentor-Director  :  Mahavátar Babají (in memoriam)

Culinária / 19/11/2020


Typical dishes of Spanish cuisine

0 votes
Typical dishes of Spanish cuisine

Fonte IDEALISTA

Spanish cuisine has become, in recent years, one of the most important in the world, thanks to geniuses like Ferran Adrià or the Roca brothers. However, Spanish cuisine has recipes that are hundreds of years old, which advocate the use of fresh, local and seasonal products.

Each region has star dishes and unique flavors, so be sure to try all the specialties of this country. To facilitate your gastronomic journey, we present you the most typical dishes Spain.

1. Paella

Paella is perhaps the most famous dish in Spanish cuisine. Originating in the Valencian Community, it is prepared with rabbit meat, chicken and, in the most traditional version, snails. It is cooked in a special frying pan, the paellera, over the heat of the embers, with which you can get the famous socarrat, toasted and crunchy rice that forms on the edge of the paellera.

2. Cocido madrileño

This is the star dish of Madrid, originally eaten by the working class, who needed a blunt meal to withstand the cold of winter. With some similarities to Cozido à Portuguesa, it includes chickpeas, vegetables, pork, bacon and sausages. To serve this dish in a traditional way, we must first present the broth that forms and only then all the drained ingredients.

3. Asturian Fabada

As its name implies, this dish was born in Asturias, in the north of the country. The star ingredient is faba, a type of white bean, which is cooked for many hours with pork, bacon, chorizo ​​and black pudding, to create a reddish stew, perfect for the coldest days.

4. Gazpacho and Salmorejo

The warm days in Andalusia were the inspiration for these two cold soups, prepared with raw vegetables. The gazpacho, the most famous, is made with tomatoes, cucumbers, peppers, onions and vinegar. Salmorejo, typical of Cordoba, is thicker and is prepared with garlic, tomatoes, olive oil, bread crumbs and is accompanied with cubitos of ham, boiled egg and croutons.

5. Potato tortilla

This is the queen of Spanish cuisine, consumed throughout the country and adapted to all tastes. It is the perfect example of the simplicity and delight of Spanish cuisine. The preparation is simple: fry potatoes and mix them with beaten eggs, then cook this mixture over a slow fire, leaving the egg more or less passed, according to consumer preferences. Usually, it also takes onion, but this ingredient does not always please everyone.

6. Pulpo the fair

Also known as Pulpo a la gallega, this octopus dish is typical of Galicia, a region famous for fish and seafood. It is a simple dish: a whole octopus cooked to perfection in a copper pan, until it is smooth but consistent. Serve sliced, with oil, salt, pepper and boiled potatoes.

7. Croquetas

This is one of the most versatile dishes in Spain, since croquettes can be made with almost any ingredient. The most typical ones are ham, chicken and cod, prepared with a thick bechamel, mixed with onion and one of these ingredients. The dough is divided into small ellipses, breaded with breadcrumbs and fried. It is the ideal aperitif and we encourage you to try all the flavors you want.

8. Migas

This is a dish of humble origin, used for food, prepared with crusty bread. The bread is broken up and cooked with different types of meat and sausages or vegetables. Traditionally, it was a breakfast dish, due to its high energy content, but today it is served as a lunch. The best known versions are those Extremadura, extreme migas, and those Castilla-La Mancha, migas manchegas.

9. Shorts

To taste this dish you have to coincide with the calçot season, a type of onion similar to leek, which is harvested between January and March. The calçot is cooked over coals, peeled and eaten standing, wet in romesco, an elab sauce prayed with dried fruits and ñora, a type of pepper. This dish is typical of Catalonia and authentic parties are prepared this is the main dish.

10. Popes leased

The cuisine of the Canary Islands has unique characteristics that differentiate it the peninsular cuisine. Its signature dish is the papas arrugas con mojo picón. It consists of cooking potatoes, of an exclusive variety the islands, with a lot of salt so that after being cooked they have a salty crust on the skin, served with a spicy and red sauce, made with peppers, the mojo. If you are not a fan of spicy, order them with green mojo, made with aromatic herbs.


Comentários
0 comentários


  • Enviar Comentário
    Para Enviar Comentários é Necessário estar Logado.
    Clique Aqui para Entrar ou Clique Aqui para se Cadastrar.


Ainda não Foram Enviados Comentários!


Copyright 2020 - Jornal Pacifista - All rights reserved. powered by WEB4BUSINESS

Inglês Português Frances Italiano Alemão Espanhol Árabe Bengali Urdu Esperanto Croata Chinês Coreano Grego Hebraico Japonês Hungaro Latim Persa Polonês Romeno Vietnamita Swedish Thai Czech Hindi Você