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Travel Guide 2   >   Europe   >   Spain   >   Recipes


Spanish Recipes

Spanish cooking reflects the country's status as a Mediterranean country, however it also draws influences from other sources; chief among these is Spain's Jewish and Moorish heritage (much of Spain was occupied and ruled over by the Moors for hundreds of years). Additionally, beginning in the 16th century, Spain conquered a large overseas empire, especially in New World, and as a result, many foods that are not Spanish staples have origins in the Americas: tomatoes, potatoes, beans and peppers.

Spain produces nearly half of the world's supply of olives, and as a result, olive oil plays an important part in Spanish cuisine. Even so, in the North of Spain, lard and butter are used when cooking. Other typically Spanish ingredients include garlic and onions, both of which are used extensively.

Here are some popular Spanish dishes:
  • Paella - Paella is a saffron-flavored rice dish that originally came from Valencia. As well as rice, the dish also includes olive oil, and is garnished with meat, seafood and vegetables.

  • Jamón serrano - Dry-cured ham.

  • Chorizo - This is spicy sausage made from fatty pork. Chorizo is made in two varieties: hot ("picante"), which is seasoned with chili and paprika, and sweet ("dulce"). Generally speaking, most chorizo can be eaten cold, although it is sometimes used as an ingredient in other cooked dishes, but be aware that there are also some types chorizo which require cooking before consumption.

  • Gazpacho - Gazpacho is a classic Spanish soup, served cold, and made from vegetables. Traditionally gazpacho soup was made using stale bread with garlic, olive oil, salt and vinegar, but nowadays other vegetables, particularly tomatoes and bell pepper, are often added.

  • Gazpacho manchego - this is a variant of Gazpacho that is more of a stew than a soup, and which is served warm. Gazpacho manchego also includes additional ingredients: meat (usually rabbit) and mushrooms.

  • Marmitako - This dish is a fish stew. As well as fish, it includes onions, potatoes, tomatoes and pimentos.

  • Fabada Asturiana - This is a stew made from beans, flavored with saffron and other seasonings. As well as beans, the dish also includes chorizo, black blood sausage ("morcilla") and pork.

  • Olla Podrida - Another stew dish. Olla Podrida is made using bacon, ham, meats, and poultry or game, as well as vegetables.

  • Pescaíto Frito - Fish, cooked in marinated batter.

    Pescaíto Frito

  • Calamares - Squid fried in batter.

  • Tortilla de patatas - A Spanish omelette: made using eggs, potatoes and onions.
As well as the dishes themselves, there is also a Spanish style for how food is consumed. One aspect of this is tapas, in which many small appetizers are served with dranks. Another is the serving of bread and wine with most meals.

Here are some recipe books and cookbooks for Spanish food:

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Books about Spanish Cooking and Recipes

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Culinaria Spain: A Celebration of Food and Tradition

By Marion Trutter

Trutter Marion
Hardcover (380 pages)

Culinaria Spain: A Celebration of Food and Tradition
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  • Culinaria Spain A Celebration of Food and Tradition
Product Description:
Culinaria Spain brings the sunny south to your table! The scent of ripe oranges, a table lavishly laden with delicious tapas, mouthwatering lamb stew, fresh crawfish, or the bouquet of a fruity red wine, are characteristic of the country’s diversity, with its unique variety of landscapes and regions. This book explores all of them, revealing their fantastic diversity of tastes.

1080 Recipes

By Simone Ortega

Brand: Phaidon Press
Hardcover (960 pages)

1080 Recipes
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Overview The definitive book on traditional and authentic Spanish home cooking A bestseller since its publication almost forty years ago, millions of copies have been sold in Spain Spanish cuisine is the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world Contains 1080 recipes from all Spanish regions for everything from appetizers to stews, from vegetables to desserts All recipes thoroughly updated and revised for the English-speaking markets Designed by the famous Spanish graphic designer and illustrator, Javier Mariscal, and including over 500 illustrations he has created for this edition together with 104 specially commissioned photographs

Traditional Baking Recipes of Spain (Volume 4)

By Malcolm Coxall

Malcolm Coxall - Cornelio Books
Paperback (496 pages)

Traditional Baking Recipes of Spain (Volume 4)
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Product Description:
Spanish cuisine is extraordinarily varied, intertwined as it is with the country's amazing history, and its cultural and geographical diversity. Every Spanish recipe has its own story! But Spanish traditional baking is in a league of its own. Spanish bakery has it all - from flat bread made on campfires by Celtic shepherds to honey fritters from the Moorish Caliphates. We have the favourite pastries of Catherine de Medici, lemon cakes made for fertility rites in rural Aragon, and tarts made for the Habsburg emperors by closed orders of Spanish nuns. The story of Spanish bakery is full of adventure, intrigue and humanity. No other part of Spanish cuisine reflects the story of Spain as well as its traditional bakery and many of Europe's oldest baking traditions come from Spain. Here we present over 250 traditional baking recipes of Spain - but not just that. This book is also a social, historical and cultural journey. We hope you enjoy the journey - we are sure you will enjoy the recipes!

Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (The Savoring Series)

By Joyce Esersky Goldstein

Oxmoor House
Hardcover (256 pages)

Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (The Savoring Series)
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Explore the foods of the Iberian table, from the paellas of Valencia to the salt cod fritters of Oporto to the tapers of Seville. Part cookbook, part travelogue, Savoring Spain & Portugal celebrates the regional character and respect for tradition that prevail in the kitchens of Spain & Portugal. Beautiful photos and illustrations contribute to this portrait of a region where good food enjoyed in a leisurely fashion is an everyday affair.

The Cuisines of Spain: Exploring Regional Home Cooking

By Teresa Barrenechea

Ten Speed Press
Released: 2013-07-30
Kindle Edition (354 pages)

The Cuisines of Spain: Exploring Regional Home Cooking
Product Description:
With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.


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