Food in Spain is loved and revered for art. The local cuisine has no analogues, rich, hearty, fragrant (mainly prevails garlic spirit), bright, wayward and diverse. Just as the fields of Murcia and Castile differ from the rocks of Galicia, the mountains of Aragon, Basque or Catalonia, the arid plains of León and the hills of Granada, so the cuisines of these places are diverse, contradictory, intractable and eclectic.
On a cold and dank day, it can be a bowl of pohlebki or stew, and on a hot day - tapas or cold soups of various composition, type and consistency - varieties are almost more than the Spaniards.
Going to Spain, go on an empty stomach: you can try more! We will tell you only about twelve favorite and most famous dishes of this country, but we recommend not to stop there and try everything that your hand reaches.
Paella
Traditional and very popular in the country and the world dish of Spanish national cuisine. There are several options, but we recommend Valencian, because it was in Valencia that paella appeared, which gives every reason to believe that they know how to cook it.
The most common variations include rabbit, chicken or seafood.
Gazpacho
This is a soup of tomatoes, cucumbers, sweet and spicy red pepper with garlic, bread, olive oil. Served cold. It tastes spicy and refreshing, perfect for lunch and dinner on hot summer days.
Hamon
This is a semi-legendary product of Iberia, around which, with the beginning of the sanctions wars between Putin and common sense, many copies are broken on television. Spaniards love jamon madly, like almost all other Europeans. Serves as a snack with bread or by itself.
In the country it is sold in every first store. It is impossible to find here, except for the Belarusian one.
Churros
This dessert and snack is a tube or stick of dough fried and covered with crystals of sugar. Traditionally served for breakfast. It is spiral-shaped, which makes them very convenient for eating on the go.
Patatas bravos
Glorious, brave or bold potatoes are the most popular Spanish snack. It resembles our potatoes in a rustic way. All the difference is in the sauce, which is made of hot red pepper and knocks out a tear, extremely spicy. There is a version with a creamy sauce of garlic.
Chorizo
This common delicacy of meat is a pork sausage with smoked red pepper-paprika, thanks to which the meat acquires a stunning smell and amazing taste. In addition, white wine, spices and garlic are composed.
Chorizo is universal, it is served as an independent dish or added to tortillas, paella. And Italians and Americans are happy to use it for their pizza - with constant success, I must say.
Tortillas
Egg omelette with potato cubes. It's a classic recipe; modern adaptations may include cheeses, onions, other herbs or vegetables, chorizo, or even slices of jamon.
Sangria
It's not really a dish, because it's drunk, not eaten. The history of sangria dates back two millennia, its appearance is due to the lack of normal running water in the Roman province of Spain and good, drinkable water. Trying to neutralize the possible negative consequences, the Romans added wine to the water, hoping that the alcohol contained in it would kill pathogenic bacteria.
This went on for centuries.
Now the water is in order, and the wine no longer plays the role of an antiseptic. Now it is a delicious drink with brandy, orange juice and fruit slices, invariably popular and very fragrant, not to mention the taste.
Asturias fabada
Asturian fabada is a classic Iberian stew, remarkably suitable for a strong winter, when it is so important to replenish the reserves of nutrients, trace elements and banal fats. Includes white beans, pig meat, spices and chorizo sausage.
Croquette
Balls stuffed with jamon, blue cheese, various noble varieties of fish. Fried in olive oil and eaten by hands.
