3 typical spanish dishes you should try once in life
Spain has an extensive, varied cuisine and above all: very tasty! So here on bitlanders I propose that you take a tour through the recipes you'll find only in our land. These are dishes that have been passed from generation to generation creating a unique legacy. Because, after all, we have a country to eat (them).
Hello! once again, I hope you all are fine. Without wasting any time let's get to work. My today's topic is Spanish Cuisine. Speaking about the cuisine of Spain is a diverse way to prepare dishes, which is enriched by the contributions of the various regions that make up the country.
Home cooking ranging from rural and coastal style, represents a diversity of many cultures and landscapes and climates.Spanish cuisine is strongly influenced throughout its history by the people who conquer its territory and peoples later conquered and colonized. This situation has provided a variety of culinary techniques and ingredients.It was unknown for many centuries in Europe and is between the late nineteenth and early twentieth century when it takes a national identity, based on the different dishes and cooking techniques themselves. All this culinary knowledge comes to light thanks to the emergence in the early twentieth century writers specialized in gastronomy able to extol and praise your dishes, to investigate their history and origin.
In the current Spanish cuisine live two realities: the classical and popular cuisine based on tradition and modern cuisine that uses the most innovative and ingenious techniques cuisine, with chefs who have achieved international renown.Despite this classical cuisine it has very deep religious roots.Some ways to eat typical Spanish regions have been internationalized, as may be the tops.
Here are some famous typical dishes, which I am going to describe now. have a look.
1. The Queen of the traditional food: Potato Omelette (la tortilla de patatas)
It is said that the first known document that relates exactly to the omelette comes from 1817, and from Navarre. However, long before the Indian chronicles documented that around 1519 and the omelet in America and in Europe was known. Be that as it may, the fact is that is currently one of the dishes that all Spaniards have in their genes and can be enjoyed in any of the cities, from Seville to Barcelona and La Coruna. It is known, for example the "defragmented" version of this recipe that launched the internationally renowned chef Ferran Adrià. We recommend you to enjoy two classic places: La Casa de las Tortillas (Zaragoza Street, 23, Guadalajara) or Panela (Square María Pita, 12, A Coruña).
The omelette is one of the classics of Spanish gastronomy. Possibly one of the icons of our cuisine both within our borders and abroad.This recipe stands out for its flavor, and its simplicity to produce it, this makes it one of the most successful cooked and anywhere, whether at home or in bars and restaurants dishes. In our specialized web we will try to collect the best recipes of omelette, with different preparations and different ingredients, so you have a wide variety dond choose. Go ahead and try them all !.
- Potatoes for frying, 800 grams
- Eggs, 6-7 large
- Virgin Olive oil
Here I am going to explain the process of overall development, but with practice you will see that you will emerge best tortillas, and every time you shall give the point that you like. To make this recipe will use a nonstick pan of 24 cm in diameter. Ajustad ingredient amounts depending on the size of the pan you use please.
The first thing we do is to thoroughly wash and peel the potatoes and cut them into cubes not too big, so we can fry well. If you prefer you can cut them into slices shaped as you like more. It is important to use good potatoes for frying, is the basis of all good omelette.
We put a pan with extra virgin olive oil to heat and when it is to its ideal temperature, we will fry the potatoes. Try to use a rather broad or pan fry the potatoes in batches. You can also do in the fryer, but the taste is much better if fried in a pan.
When the potatoes are fried well everywhere, trying to golden brown but not as much as if they were eating so directly, we took them, we take over coarse salt and let drain on paper towels. We will beat the eggs in a large bowl, and when the potatoes have tempered a bit, the cast over them and mix well so they will absorb the beaten egg.
Put the pan to a warm tortilla with a little oil in the background, and when heated we will take the mixture of eggs and potatoes. We let it go medium heat curdling the egg by the bottom. If you have no hurry, the slower the omelet is done the better it will be inside, and so we will not be raw inside and overcooked on the outside. But it all depends on individual taste, because if you like undercooked, do it at rather high heat. It also influences the thickness of the tortilla as a thicker, longer need to be made good inside and out.
When the bottom and has a base created with egg curd, we will use a flat plate wider than the pan to flip, or better if you have a spinner of tortillas, which is ideal for this step. If the pan is nonstick, the better, because if it is not, you may stick tortilla will cost a little and turn it around. We turn carefully and return it to take on the pan so that it is done on the other side.
We again leave over low-medium heat until set right this other half, and if necessary we give the returns that create desirable to make it to our liking. With practice you have just assured giving the perfect spot, but it is normal that the first time we have left or a little bit too raw or cooked.
2. Gazpacho (el Gazpacho)
Gazpacho is unimaginable one a summer and higher temperatures in southern Spain without the aid it provides a good chilled gazpacho. This recipe whose main ingredients are tomato, cucumber, onion, olive oil, garlic and a little bread, is essential in the days of intense heat and can be described as a cold soup. I usually presented accompanied by small pieces of fried bread, cucumber or red pepper. In Andalusia there is also a similar recipe known as Salmorejo, gazpacho more consistent than, but just as tasty. Traditionally always it has assimilated the origin of gazpacho in Andalusia, although it is not known exactly where it came from, but it is one of the most traditional dishes and you can find in Spain. Our proposals: The Dona Elvira (Plaza Doña Elvira, 6, Sevilla) or Bodeguita Casablanca (Adolfo Rodríguez Jurado street, No. 12, Seville) restaurant.
In any case, what is beyond doubt is that this traditional Andalusian gazpacho recipe you will go first and you will like it much more than any of the packaged gazpacho, plus lower-cost out so ... everyone kitchen to try it.
- Needed: 7-8 ripe tomatoes (about 1.2 kg) -1 green pepper Italian, -1 clove garlic, -1 medium cucumber, -extra virgin olive oil, -sherry vinegar, -100 g of stale bread, -cold and salt water.
- Optionally: a pinch of cumin and onion 1/4.
- Never: red chilly (red pepper)
The red pepper is more delicate, as long as Andalusian gazpacho made should be done with green pepper that provides a distinctive taste that does not fit with fleshy sweet red pepper. I say the same. There will be houses where they normally do with red pepper, then okay, but if you want to listen to me, try my recipe with red pepper and let other delicious dishes like salad of peppers.
Chop all ingredients in the ratio indicated that I have set and add 250 ml of olive oil, 250 ml of water from the refrigerator and 50 ml sherry vinegar, crushing everything in the blender or mixer. No need to peel the tomatoes or peppers because we will then go through the fine sieve.
If you have a type robot Thermomix you can put all the ingredients in the glass and crush at maximum speed for 4 minutes to obtain a perfect texture. Once crushed, the resulting gazpacho spent by the fine sieve, pressing with a spoon so that it is a cream without skins and seeds and put it in the fridge for a couple of hours to cool completely.
The word paella originally designated to the pan, and, despite its many variations there is an ingredient that is always present: rice. It is said that the traditional paella was a mix of rice foods that the farmers had at hand: chicken, rabbit and vegetables typical of Valencia as the garrofón or tabella. But over the years, the recipe has evolved and is common to find mixed with rice, plus elements of mountain, sea typical accessories (such as sepia or shrimp). Where you enjoy it? The classic choice is to taste it in the middle of the beach: for example in the restaurant La Pepica (Paseo Neptuno, 2.6 and 8, Valencia).
Here are some of the best recipes that you can prepare paella, show you how to work it out in detail, step by step. Here is one of them...
- 150 grams of lean pork
- 500 grams of chicken meat
- Two cloves garlic
- 200 grams of crushed tomatoes
- 350 g rice
- 700 ml chicken broth
- 250 grams of squid
- About 10 shrimp
- 300 grams of mussels
- 60 grams of peas
- Bell pepper
Here you have this great recipe for paella, explained step by step, to come out perfectly and you can prepare on special occasions and in your meetings with friends or family. Paella is a recipe with a long tradition in many parts of our country, especially in Valencia. The pan with this recipe is prepared also called paella, is characterized by very wide and have a pair of handles to grab it. Note well and follow all the tips and tricks that we teach here is to become a perfect host.
The first thing we do have a bit of olive oil in the bottom of the pan and put it to heat to more intense fire. When the oil is hot cast prawns and begin to cook on both sides so they will take better color, we remove them once golden. Then strain the meat chopped fine.
Once we see beginning to brown the meat on all sides, add the chopped squid, which will have previously cleaned with water under the tap. The most common way to cut the squid is in the form of rings, although it is common to find them in long strips. When cleaning are often cut the legs, which are also edible. Then we toss the peeled garlic and chopped tomatoes along. Stir well until reduced before adding the rice.
We boil in a separate pot chicken broth, while hopefully in the pan tomato sauce has reduced and some will be the moment when we take the rice, it is normal to use traditional white rice. Besides this there are many other types of rice known as bomba rice, basmati rice, long grain rice or arborio rice and cover with boiling this soup we had.
We braise well so that all ingredients are mixed, and that's when we take the remaining ingredients: shrimp, mussels, bell pepper and peas. Doctors advise include green peas in your regular diet, greatly help to care for the line and lose weight if desired. About 100 grams of cooked peas can give us an average of 115 calories, something to keep in mind. And let cook about 20-25 minutillos. After that time we already serve and enjoy this delicious recipe for paella.
I hope you all like my post, I will be back soon with an other interesting post till then take care and thanks for reading. Goodbye!