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Spanish Dishes
- Though Spain is a small country, the different regions have evolved their own characteristic flavours and dishes. Among the more popular regions are the Galician, Castilian, Andalusian, Asturian and Basque.
- Though mean and seafoods dominate the food scene of the Spanish, some very wonderful vegetarian dishes have also taken birth here.
- Rice, beans, peas, oranges, pimientoes, tomatoes, olives form a siginificant part of Spanish cooking. Also important are the use of onions, garlic, spices, nuts and wine.
- Some world famous varieties of wines come from Spain, the most popular being sherry, a fortified wine that is extracted from Jerez grapes.
- The climate allows good growth of beans,runners,rice,and trees, but grass is not that lush, therefore creams, butters, and root vegetables are not that commonly used as in our country.
- Spain was among one of the first countries to adopt chocolate as a drink and as a flavouring.
- Many homes have regular morning chocolate drinkers in place of coffee or tea.
- Spanish bakers turn out some of the most exemplary baked products, and not too many people take to baking bakery stuff at home, it is preferred bought.
- Spanish tend to replace the English puddings with desserts like light custards,sorbets,sherbets,creams and cheese and fruit.
- Though most easy to access ingredients are used in Spanish cooking, esp. vegetarian fare, There are a few which may be available in select stores or delicatessens.
- Some Spanish veg. favourites used in regular cooking:
Pimientoes: A mild garden pepper which is bright red in colour when fully grown. It is used in regular cooking and to stuff green olives.(substitute with red pepper if unavailable)
Garbanzo: These are chick peas also known as ceci or spanish peas, having a nutty flavour and crisp texture. One should soak them overnight before cooking. Also available canned, by the name of garbanzo beans.
Garlic: Used mainly fresh, by crushing on a wooden board with a knife banged flat in a sharp pressured ‘thud’.
Olive oil: The most popular cooking medium of the Spanish, and some of the best olive oil produced indigenously.
Paprika: A sweet smelling red pepper, grown and used extensively, which is very mild in taste, and a strong aroma which is distinct.
Pine nuts: Kernels of some pinecones are used, and grow around the Mediterranean coasts, markets mostly by health food stores.
Vinegar: Wine vinegar, and white vinegar are most commonly used.
Sherry: World’s best come from Spain,in dry and sweet form, and used in sweet and savoury dishes.
Rice: Long grain variety used, and rarely boiled white. It is either tinted with saffron or turmeric depending on the recipe. Very often also flavoured with fried onions.
Churros: Deep fried fingers made by making a thick batter of plain flour, pinch salt, and hot water.
- Olive oil is used to fry them. Long lengths are poured into the hot oil with fingers, and fried till golden and crisp. These accompany the daily morning cup of hot coffee or chocolate.
- Others: Onions, capsicums, almonds,tomatoes
The famous cold soup `gazpacho' is already online.
Some recipes have been adapted to a vegetarian version, since many dishes incorporate nonveg. Ingredients.
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