What do chefs call their typical dishes

10 typical Spanish dishes

Spanish cuisine has always enjoyed one in recent years increased popularity. Thanks to such famous chefs as Ferran Adrià or Roca brothers Spanish food has become world famous. However, the typical Spanish cuisine is based on centuries-old recipeswhich is based mainly on the use of fresh, local and seasonal products. Each region of Spain has its own specialties and unique flavors. Come with us on a little one tasty round trip. Here we present to you the most typical dishes of Spanish cuisine:

1. Paella

The Paella is probably the most famous dish in Spanish cuisine. She originally comes from Valenciawhere it is traditionally made with rabbit meat, chicken and snails. This rice dish is prepared in a special pan, the paellera, over the embers. This is how the familiar arises socarratif the rice is burning a little on the edges of the paella.

2. Cocido Madrileño

The Cocido Madrileño, Madrid stew, is the dish par excellence of the Spanish capital. Originally it was mainly eaten by the working class to make the cold inland winters more bearable. The stew is made from chickpeas, vegetables, pork, bacon and cold cuts. Traditionally, this dish is served in two courses: first the boiled broth and then the sifted ingredients.

3. Asturian fabada

As the name suggests, this dish comes from Asturias in northern Spain. The main ingredient of this dish is faba, a type of white bean that is cooked for several hours along with other ingredients such as pork, bacon, paprika sausage, and black pudding. The result is an exquisite, high-calorie stew that is perfect for long and cold winter days.

4. Gazpacho and Salmorejo

During the hot summers in Andalusia These two cold soups were made from raw vegetables in southern Spain. The slightly better known Gazpacho soup is made from tomatoes, cucumbers, peppers, onions and vinegar. Typical of Cordoba Salmorejo is thicker and is made from garlic, tomatoes, olive oil and breadcrumbs and served with diced ham, boiled eggs or toasted bread croutons.

5. Tortilla

The tortilla is the undisputed queen of Spanish cuisine. she will throughout the country served and is suitable for all tastes. At the same time, it is a perfect example of the simplicity and exclusivity of Spanish cuisine. In its simplest form, it is made from fried potatoes, mixed with a beaten egg and cooked in the pan until the egg has hardened. Often, onion is also added to the tortilla, depending on the taste.

6. Pulpo a Feira

This dish, too Galician style octopus called (Pulpo a la gallega), is typical of Galicia, a region in northern Spain known for its seafood. It's a very simple recipe: an octopus is cooked in a copper pot until it is soft but firm. It is then cut into slices and served with a dash of olive oil, coarse salt and paprika, sometimes with boiled potatoes.

7. Croquettes

croquettes are one of the most versatile dishes in Spain as they can be made with almost any ingredient, although mostly made from Iberian ham, chicken and cod. It's a kind of thick bechamel sauce that is mixed with onions and one other main ingredient. Then the mass is rolled and cut into pieces, breaded and deep-fried. Among the Spanish aperitivos the croquettes are the ultimate classic.

8. Migas

The Migas (German "Krümel") are a good example of the humble origin of many typical Spanish dishes. Here old, hard bread is reused: It is crumbled and cooked with various ingredients such as meat, cold cuts or vegetables. Traditionally, the migas were taken as breakfast because of their high energy content; these days, however, they are mostly served as lunch. The best-known variants are made from the Migas Extremadura, migas extremeñas, and the migas off Castile-La Mancha, migas manchegasalthough this dish is prepared practically all over Spain.

9. Calçots

To try this dish you have to between January and March, when its main ingredient, the calçot, a kind of leek-like onion, is ripe after Catalonia drive. The Calçot is grilled and then peeled and consumed standing up, dipping it in Romesco sauce, a sauce made from nuts and ñora, a kind of pepper.

10. Papas arrugadas

The kitchen of Canary Islands differs from mainland Spain cuisine. The most famous dishes are the Papas arrugadas (wrinkled potatoes) with mojo picón, a flavored sauce. A special type of potato, grown only in the Canary Islands, is used for the preparation. It is cooked with a lot of salt so that it is coated with a salt crust after cooking. The potatoes are served with a spicy and reddish pepper sauce, mojo picón, served. If you don't like spicy food, order Mojo Verde, a herb sauce.