Spanish cuisine ( ( 18265689_l_1024x1024 , Jamón is a kind of dry-cured…
Jamón is a kind of dry-cured ham produced all around Spain. It is one of the most globally recognized food items of the Spanish cuisine. It is also regularly a component of tapas. Most jamón is commonly called jamón serrano in Spain. Jamón is the Spanish word for ham
Pisto is a Spanish dish originally from the Region of Murcia, Castilla La Manchu and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille and is usually served warm as a starter or to accompany another dish
Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tap
A croquette is a small bread crumbed fried food roll containing, usually as main ingredients, ground meat, shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with béchamel or brown
Gazpacho or Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool
Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients
Chorizo or chouriço is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes
DescriptionSalchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination. It is made with pork, although some recipes use other meats including ox, veal or horse.
Polbo á feira alternatively known as pulpo estilo feira is a traditional Galician dish. This dish is prepared by first boiling the octopus inside a copper cauldron. Before actually boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, held by its head
Paella is a Spanish rice dish originally from Valencia. Paella is one of the best known dishes in the Spanish cuisine.
Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide
A tortilla is a type of thin flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli
Leche frita is a Spanish sweet typical of northern Spain. It is made by cooking flour with milk and sugar until it thickens to a firm dough which is then portioned, fried and served with a sugar glaze and cinnamon powder.