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Traditional Spain Food Recipes - Yahoo Recipe Search
Food.comThere are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).Food and WineAntonio Gianola, the former wine director at Catalan in Houston, will open his own wine bar, Wild Vine, this spring, focusing on super-traditional European wines. One of his favorites is the R. López de Heredia Viña Tondonia Gran Reserva rosé from the Rioja region of Spain, aged for years in oak barrels. Even the 2000 vintage—ancient for a rosé—is still lively enough for charred octopus with silky roasted peppers. Inspired by a recipe in Wine Bar Food by Tony and Cathy Mantuano, Gianola poaches the octopus slowly before grilling it until crisp. More Seafood RecipesYummlyGalicia is in the northwest part of Spain and is very close to Portugal. The food traditionally made here has a lot of seafood. This Galician-style Octopus recipe is a traditional recipe of this area. It takes about an hour to make is is only 90 calories. While octopus is an acquired taste, this recipe is guaranteed to please the palate. Ingredients include water, coarse salt, octopus, coarsely chopped potatoes, extra-virgin olive oil, and paprika.Food52Summer has arrived in New York and it's only May! Crazily early summer weather calls for summer food like gazpacho - when it's hot and muggy like this I just can't do hot food, and neither can my tiny kitchen, having the oven on raises the temperature from hot to totally unbearable. A few years ago I spent a summer in Valencia, Spain and developed an addiction to gazpacho, it was available everywhere and was perfect for a refreshing lunch in the heat of the day. Being a vegetarian I'm always looking for ways to add extra protein to my meals, and I've found a way here. Traditional recipes call for adding bread to the base, but given that I'm likely to eat this soup with bread, I'm reluctant to do that. Instead I've added cooked white beans, it adds the same substance as bread but with a different flavor dimension and, of course, lots of extra protein. I've also added extra vegetables to the base (traditionally I think you're just supposed to add them as a topping), I think it makes the soup itself much more interesting. Recipe note: This is best made in a food processor - it's the quickest and easiest way. If you don't have one, just be sure to chop all the vegetables very finely. Also, this works really well made ahead of time and left to chill in the fridge to let the flavors develop.Food.comSpain is quite famous for its seafood stews, and Shrimp Zarzuela reflects this culinary heritage. Golden Spanish olive oil, unique sherry wine vinegar, sweet paprika and fragrant saffron are the Spanish flavors that give this one-pot meal its character. The traditional seafood dishes of Spain use a variety of shellfish from the Mediterranean Sea; we simplified the recipe by focusing on ever-popular shrimp. Round out this meal by serving a premiere cheese from Spain, such as Manchego or Cabrales. From Foods of Spain.Food52From what I gather, there are versions of this soup all over Spain. I think, but am not certain, that what they have in common is chickpeas and bread to thicken the soup. They might also usually have spinach and potatoes. If I sound wishy washy, it is because I really don’t know anything about the soup, except I happened to come across 2 different versions of it from 2 different regions of Spain in 2 different cookbooks–and decided I would take what I liked best from both recipes to come up with my own. Which means mine is probably not very authentic but oh my lord it was delicious. So where did I find it and what versions? First I found an Andalusian version from Clifford Wright in his book The Best Soups in the World. It intrigued me, and when I realized it was a traditional Lenten soup I figured I might find some versions of it in some of my other Spanish cookbooks. I forget if I checked all of them, but I did indeed find it in Claudia Roden’s outstanding The Food of Spain. Her version is Castilian, and she refers to it as a spinach and chickpea soup, with a meat free version during Lent.
