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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: sausage a pork sausage (embutido) similar to a chorizo ...NameRegionTypeDescriptionCanary Islandsrice disha dish consisting of rice, a fried egg, a fried banana and tomato sauce.Arròs negre Arroz negro, paella negra/negro "black rice", "black paella"Valencian Community and Cataloniarice disha cuttlefish (or squid) and rice dish very similar to seafood paella. It is made with cephalopod ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth.Everywherefish dishAnchovies marinated in vinegar and seasoned with garlic and parsleyButifarra amb mongetesbean disha dish consisting of a cooked botifarra and dry beans.
- 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.
- Patatas bravas. Foodie and gastronomical guide Diego Gil takes us on a journey to see the influences of the Moors on Spanish food. 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.
- Gazpacho. Is this the world's most famous cold soup? 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.
- 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.
- Tortilla de patatas. The humble tortilla de patatas is one of the staples of the Spanish diet and this seems to be true regardless of region – quite an achievement in a country with such strong regional culinary divides.
- Paella. Said to originate on the shores of a lake in the region of Valencia, paella is one of Spain’s most famous dishes. Its name literally refers to the dish it is prepared in: a large but shallow pan.
- Jamón Iberico. Both a common ingredient in many a Spanish dish and able to stand its own ground on any menu, jamón Iberico is the most noble of Spain’s cured meats.
- Pan con tomate. Not so much a dish in its own right, but an essential accompaniment to any dish eaten during a meal, pan con tomate is a staple of the Catalan diet.
- Paella. Paella is a traditional Spanish dish from Valencia. It is a rice dish that can have meat, fish, seafood, and vegetables and is characterized by its use of saffron, which gives it a yellow color and unique flavor.
- Jamón serrano/ Jamón ibérico. Jamón serrano and jamón ibérico are dry-cured Spanish hams that are served in thin slices. Jamón serrano is named after the custom of drying the salted and cured ham in a shed high on a mountain, or sierra.
- Queso manchego. Another traditional Spanish food, queso manchego is typically eaten together with jamón serrano or jamón ibérico. Queso manchego is a sheep’s milk cheese from the La Mancha region of Spain.
- Tapas. Tapas are a great Spanish food tradition consisting of small dishes of different types of food, like appetizers or snacks. The dishes may be cold (jamón serrano, queso manchego, olives, etc.)
Mar 29, 2019 · Mallorquin Tumbet When it comes to Spanish vegetarian food, Tumbet is one of the most delicious dishes. It’s a traditional dish from the Spanish island of Mallorca, which is why it’s known as Mallorquin Tumbet. It consists of layers of sliced aubergines, potatoes and red bell peppers which has been fried in olive oil.
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent.
Spanish cuisine is known all over the world, and some of its traditional dishes are so popular that if you're in Spain you can't pass up the chance to try them. All the recipes we suggest below are so famous you'll have no problem finding them on the menu in any restaurant.
- Tortilla Española. Tortilla española has to be the most common Spanish dish. This simple Spanish take on the French omelet appears in cafes and tapas bars everywhere.
- Gazpacho. Called a soup for lack of a better term, this beautiful and fragrant mixture of vegetables and spices is a refreshing dish better enjoyed in the hot days of summer.
- Paella for Two. Paella is the most internationally known Spanish meal. Originated in the farms of Valencia as a dish for the midday meal, it was originally made over an open flame right in the fields.
- Empanadas Gallegas. There is no more perfect traveling food than empanadas, or their smaller version called empanadillas. These stuffed pieces of dough are ubiquitous in Spain and its former colonies and have countless versions throughout Latin America.
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