The Spanish cuisines is diverse and often a unique mix of meat stews. There is a clear mediterranean touch to lots of the cuisines from this region. There has also been significant influence of the Spanish colonies and plenty of recipes were borrowed from them. The Jewish effect is also seen in its tastes and cooking style. Probably the most favorite non vegetarian food here is pork and pork stew is an element of many spanish dishes.[I:http://www.naturmeds.info/wp-content/uploads/2010/08/MadhavanNair27.jpg]
The most important ingredient in Spanish cooking is olive oil, which is unsurprising when you think about the truth that Spain produces almost half of the world’s olives. However, in the North of Spain, butter and lard are also used equally well.
Other traits of Spanish food, include the widespread use of garlic and onions, the serving of bread and wine with most meals, and the consumption of fruit or dairy products as desserts. One particularly well-known Spanish custom is the serving of small appetizers (“tapas”) with drinks.
Some well-liked Spanish dishes include:
– Gazpacho – A cold vegetable soup that’s particularly popular in hotter areas as in Andalusia. Traditionally gazpacho was made stale bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are often added. There’s also a variant called gazpacho manchego that is served warm, and includes meat (often rabbit) and mushrooms, and is more of a stew than a soup.
– Paella – A rice dish originally from Valencia. The main ingredients are rice, saffron and olive oil, and the dish is generally garnished with meat or seafood, and vegetables.
Chorizo: This is a sort of sausage that’s made by mashing pork fat and then adding chilli and paprika. There are 2 types of chorizo, one that is spicy and another that is sweet. It may be eaten hot or cold even though it is primarily served cold. Chorizo is used as an ingredient in many Spanish dishes but is also eaten by itself.
Jamon Serrano: Ham dish prepared by dry curing the meat.
– Fabada Asturiana – A bean stew that also contains black blood sausage (“morcilla”), chorizo and pork, and which is flavored with saffron and other seasonings.
– Olla Podrida – A rich stew with bacon, poultry or game, ham, meats and vegetables.
Calamares: Squid dish which is fried in olive oil.
– Pescato Frito – Marinated fish, battered and fried.
– Tortilla de patatas – An onion and potato omelette.
For additional details and video clips on the various Spanish cuisines please look at Spanish Recipes. You may also want to take a look at a few of the famous Spanish Desserts