14 Spanish Foods you should know and how to prepare them.

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14 Spanish Foods you should know and how to prepare them.

From churros to jamón, common Foods of Spanish you need to Teach your kids.

Jose Mario de santus

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Table of Contents 1.Paella - a rice dish typically made with saffron, vegetables, seafood, and/or meat. 2. Tortilla Española - a thick omelette made with eggs, potatoes, and onions. 3. Gazpacho - a cold soup made with tomatoes, cucumbers, peppers, and bread. 4. Churros - fried dough pastry served with chocolate sauce or caramel. 5. Croquetas - fried balls of bechamel sauce and ham or other meats, cheese or veggies.

6. Jamón ibérico - cured ham made from black Iberian pigs. 7. Patatas bravas - fried potato cubes served with a spicy tomato sauce. 8. Fabada asturiana - a hearty bean stew from Asturias made with chorizo and pork.

9. Albóndigas - meatballs made with beef or pork, typically served in a tomato-based sauce. 10. Flan - a dessert made with caramel, eggs, milk, and sugar. 11. Empanadas - baked or fried pastry turnovers filled with meat, vegetables, or cheese. 12. Pisto - a vegetable stew made with tomatoes, onions, peppers, and zucchini.

13. Tostadas - toasted bread topped with tomato, olive oil, and salt, often served with cured ham or other toppings. 14. Calamares a la romana - deepfried squid rings served with lemon wedges.

Introductions The Spanish have a deep cultural appreciation for food, and their cuisine is known for its rich and varied flavors, use of fresh and highquality ingredients, and regional specialties. From the famous paella and tapas to lesser-known dishes like fabada asturiana and arroz negro, Spanish cuisine is as diverse as it is delicious. One of the things that makes Spanish food special is its emphasis on simplicity and quality. Many traditional Spanish dishes are made with just a few ingredients, allowing the natural flavors of the ingredients to shine through. Olive oil, garlic, and paprika are some of the most commonly used ingredients in Spanish cooking, adding depth and flavor to many dishes. Another defining feature of Spanish food is its emphasis on fresh, seasonal ingredients. Spaniards take pride in sourcing the freshest and most flavorful ingredients available, whether it's locally grown produce or freshly caught seafood. Many Spanish markets offer a wide variety of fresh fruits, vegetables, meats, and seafood, making it easy to cook with the freshest ingredients possible. Spanish cuisine also features a wide range of regional specialties, with each region of the country having its own unique dishes and flavors. From the hearty stews of northern Spain to the seafood-rich cuisine of the Mediterranean coast, each region has its own distinct culinary traditions that reflect the local climate, geography, and culture. Finally, Spanish cuisine is known for its conviviality and social nature. Many Spanish meals are served family-style, with a variety of dishes shared among the diners. This encourages a sense of community and conviviality around the table, making meals a time for socializing and

enjoying good company as well as good food.

Overall, Spanish food is special because it reflects the country's rich cultural history, its emphasis on quality ingredients, and its convivial and social nature. Whether you're savoring a plate of paella or enjoying a glass of wine and some tapas with friends, Spanish cuisine is sure to delight the senses and leave you feeling nourished and satisfied.

Chapter 1 1.Paella - a rice dish typically made with saffron, vegetables, seafood, and/or meat. Paella Recipe.

Paella is a classic Spanish rice dish that can be made with a variety of ingredients, including saffron, vegetables, seafood, and/or meat. Here's a basic recipe to make a delicious paella at home: Ingredients: 1 onion, chopped 3 cloves garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tomato, chopped 1 cup short-grain rice 2 cups chicken broth 1 pinch saffron threads 1/2 pound shrimp, peeled and deveined 1/2 pound mussels, scrubbed and debearded 1/2 pound chicken, cut into small pieces 1/2 cup frozen peas 2 tablespoons olive oil Salt and pepper to taste Instructions: Heat the olive oil in a large paella pan or a deep frying pan over medium heat. Add the onion, garlic, and bell peppers, and sauté until the onions are translucent. Add the tomato and cook until it breaks down, about 5 minutes. Add the chicken pieces and cook until browned, about 10 minutes. Add the rice to the pan and stir until it is coated in the oil and vegetable mixture.

Add the chicken broth, saffron threads, and a pinch of salt and pepper to the pan. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. Arrange the shrimp, mussels, and peas on top of the rice mixture. Cover the pan with a lid or aluminum foil and continue to simmer until the rice is cooked and the mussels have opened, about 10-15 more minutes. Remove the lid and let the paella cook for another 5-10 minutes to allow the rice to develop a crispy crust on the bottom. Once the rice has formed a crust, turn off the heat and let the paella rest for 5 minutes before serving. Serve hot and enjoy your delicious homemade paella!

Note: Feel free to customize this recipe by adding other vegetables or meats, such as artichokes, chorizo, or rabbit. You can also substitute vegetable broth for chicken broth to make a vegetarian version of the dish.

Chapter 2 Tortilla Española - a thick omelette made with eggs, potatoes, and onions.

Tortilla Española, also known as Spanish omelette or tortilla de patatas, is a classic dish from Spain. It's a thick omelette made with eggs, potatoes, and onions, and it's a popular dish for breakfast, lunch, or dinner. Here is a recipe to cook Tortilla Española: Ingredients: 4 medium-sized potatoes 1 onion 6 large eggs Salt and pepper to taste 1/2 cup olive oil Instructions: Peel and slice the potatoes and onions thinly. You can use a mandoline to make it easier. Heat the olive oil in a non-stick skillet over medium heat.

Add the potatoes and onions to the skillet and cook for about 15 minutes, stirring occasionally until they are tender. Don't let them brown. In a separate bowl, whisk the eggs with salt and pepper. When the potatoes and onions are cooked, remove them from the skillet with a slotted spoon, leaving the oil behind. Add them to the bowl with the eggs and mix well. Pour the egg and potato mixture into the skillet and cook over medium heat for about 5-7 minutes. When the edges of the tortilla start to set, use a spatula to loosen it from the skillet. Place a plate that is slightly larger than the skillet over the top of the skillet and flip the skillet over so the tortilla lands on the plate. Carefully slide the tortilla back into the skillet, uncooked side down. Cook for another 3-5 minutes or until the tortilla is cooked through.

Remove the skillet from the heat and let the tortilla

Chapter 3 . Gazpacho - a cold soup made with tomatoes, cucumbers, peppers, and bread. Cook Gazpacho Recipe

Gazpacho is a refreshing and delicious cold soup that originates from the Andalusia region of Spain. It is made with fresh vegetables like tomatoes, cucumbers, peppers, and bread. Here is a simple recipe to make gazpacho: Ingredients: 4-5 medium-sized ripe tomatoes 1 medium-sized cucumber 1 medium-sized green bell pepper 1 small red onion 2 garlic cloves 1/2 cup of bread crumbs or diced bread 1/4 cup of extra-virgin olive oil 2 tablespoons of red wine vinegar 1 teaspoon of salt 1/4 teaspoon of black pepper 2 cups of cold water Instructions: Wash and cut the tomatoes, cucumber, green bell pepper, and red onion into small pieces. Peel and chop the garlic cloves. Put all the chopped vegetables and garlic into a blender or food processor. Add the bread crumbs or diced bread, olive oil, red wine vinegar, salt, and black pepper. Start blending the ingredients on low speed, and gradually increase the speed to high. Blend until the mixture is smooth and creamy. Add cold water to the mixture and blend again until well combined. Taste the gazpacho and adjust the seasoning as needed. Transfer the gazpacho to a large bowl or pitcher and chill in the

refrigerator for at least 1 hour before serving. Once chilled, stir the gazpacho and serve it cold. You can garnish it with some diced cucumber, red onion, and croutons.

Enjoy your delicious and refreshing gazpacho!

Chapter 4

Churros - fried dough pastry served with chocolate sauce or caramel. Here is a simple recipe to prepare churros:

Ingredients: 1 cup water 1/2 cup unsalted butter 1/4 tsp salt 1 cup all-purpose flour 3 large eggs Vegetable oil, for frying 1/2 cup granulated sugar 1 tsp ground cinnamon Chocolate sauce or caramel, for dipping Instructions: In a medium-sized saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is melted and the mixture comes to a boil. Add the flour to the saucepan and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove the saucepan from the heat and let the mixture cool for 5-10 minutes. Beat the eggs in a small bowl and add them to the saucepan, one at a time, stirring vigorously after each addition until the mixture is smooth. Heat about 2 inches of vegetable oil in a large pot over medium-high heat until it reaches 375°F. Transfer the churro dough to a pastry bag fitted with a star tip. Pipe the dough into 6-inch strips directly into the hot oil. Fry for 2-3 minutes or until the churros are golden brown and crispy. Remove the churros from the oil with a slotted spoon and drain on a

paper towel-lined plate. Mix the granulated sugar and cinnamon together in a shallow bowl. Roll each churro in the cinnamon sugar mixture until coated. Serve the churros warm with chocolate sauce or caramel for dipping. Enjoy your delicious homemade churros!

Chapter 5 Croquetas - fried balls of bechamel sauce and ham or other meats, cheese or veggies. Preparando Croquetas.

Croquetas are a popular Spanish dish that consists of fried balls of bechamel sauce and ham or other meats, cheese or veggies. Here is a simple recipe to prepare them at home: Ingredients: 4 tablespoons butter 1/4 cup all-purpose flour 2 cups whole milk Salt and pepper to taste 1/4 teaspoon ground nutmeg 1/4 cup chopped cooked ham (or other meat, cheese or veggies) 2 eggs 1 cup breadcrumbs Vegetable oil for frying Instructions: Melt butter in a saucepan over medium heat. Add flour and stir constantly for 1-2 minutes until the mixture turns golden. Gradually add milk to the pan, whisking constantly until the sauce thickens and becomes smooth. Season with salt, pepper, and nutmeg. Stir in the chopped ham (or other filling) and cook for 1-2 minutes more, until everything is well combined. Remove from heat and let the mixture cool down. Beat eggs in a bowl and place breadcrumbs in another bowl. Once the bechamel mixture has cooled, form small balls with your hands (about 1-2 tablespoons each). Dip each ball into the beaten eggs, then roll it in the breadcrumbs until it is completely covered. Heat vegetable oil in a deep frying pan over medium-high heat.

Fry the croquetas in batches, turning them frequently until they are golden brown on all sides (about 2-3 minutes per batch). Remove the croquetas from the pan with a slotted spoon and place them on a paper towel to drain excess oil. Serve immediately and enjoy your delicious homemade croquetas! Note: You can also freeze the croquetas before frying them. Simply place them on a tray lined with parchment paper and freeze until solid. Once they are frozen, transfer them to a plastic bag or container and store in the freezer for up to 1 month. When ready to fry, just take them out of the freezer and let them thaw for a few minutes before frying as usual.

Chapter 6 Jamón ibérico - cured ham made from black Iberian pigs.

Jamón ibérico is a delicious cured ham made from black Iberian pigs, a breed native to the Iberian Peninsula of Spain and Portugal. Here is a step-by-step guide to prepare Jamón ibérico: Remove the Jamón ibérico from the packaging and let it rest at room temperature for about 30 minutes. Using a sharp knife, cut the skin off the top of the ham, exposing the fat layer. With the skin removed, start slicing the ham. The slices should be as thin as possible, about 1-2mm thick. Cut against the grain of the meat, starting at the hock and working your way towards the hoof. Arrange the slices of Jamón ibérico on a plate or platter. Traditionally, the slices are arranged in a circular pattern. Serve the Jamón ibérico at room temperature, with bread, olives, and a glass of red wine. Some tips to keep in mind: To ensure the best flavor, use a sharp knife to slice the Jamón ibérico thinly. Jamón ibérico is a delicacy, so don't be afraid to splurge on a highquality piece. Store the Jamón ibérico in a cool, dry place, away from direct sunlight. Once opened, it should be consumed within a few weeks.

Chapter 7 Patatas bravas - fried potato cubes served with a spicy tomato sauce. Patatas bravas recipe

Patatas bravas is a popular Spanish dish consisting of fried potato cubes served with a spicy tomato sauce. Here is a recipe to prepare it: Ingredients: 4 medium-sized potatoes, peeled and cut into small cubes 2 tablespoons olive oil 1/2 teaspoon smoked paprika Salt and pepper to taste For the sauce: 2 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 can (14 oz) diced tomatoes 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Salt and pepper to taste Instructions: Preheat your oven to 425°F (220°C). In a large bowl, toss the potato cubes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread the potatoes on a baking sheet lined with parchment paper. Roast the potatoes in the oven for about 25-30 minutes, or until they are golden brown and crispy. While the potatoes are cooking, prepare the sauce. In a medium-sized saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion is soft and translucent.

Add the minced garlic and sauté for another 1-2 minutes, or until the garlic is fragrant. Add the tomato paste, diced tomatoes, smoked paprika, cayenne pepper, salt, and pepper to the saucepan. Simmer the sauce over low heat for about 15 minutes, stirring occasionally, until it has thickened. Once the potatoes are cooked, transfer them to a serving dish and pour the sauce over them. Serve the patatas bravas hot and enjoy! Note: Some variations of the recipe call for the addition of aioli (garlic mayonnaise) on top of the sauce.

Chapter 8 Fabada asturiana - a hearty bean stew from Asturias made with chorizo and pork.

Fabada Asturiana is a delicious and hearty bean stew that originates

from the region of Asturias in northern Spain. The dish is typically made with large white beans called fabes, chorizo sausage, and pork, and is perfect for cold winter days. Here's a step-by-step guide on how to prepare Fabada Asturiana: Ingredients: 500g dried large white beans (fabes) 300g pork shoulder or belly, cut into chunks 2 chorizo sausages, sliced 1 morcilla sausage (blood sausage) 1 onion, chopped 4 cloves garlic, chopped 2 bay leaves 1 tsp sweet paprika 1 tsp smoked paprika Salt Water Extra virgin olive oil Instructions: Soak the beans overnight in plenty of water. The next day, drain the beans and rinse them well. In a large pot or Dutch oven, heat some olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Add the chopped onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.

Add the sliced chorizo and more

Chapter 9

Albóndigas - meatballs made with beef or pork, typically served in a tomato-based sauce. Albóndigas recipe.

Here's a recipe to prepare Albóndigas: Ingredients: 1 lb ground beef or pork 1/2 cup cooked white rice 1/2 onion, finely chopped 1/4 cup breadcrumbs 1 egg 2 garlic cloves, minced 1 tsp cumin 1 tsp paprika 1/2 tsp salt 1/4 tsp black pepper 1 tbsp vegetable oil 1 can (28 oz) crushed tomatoes 2 cups chicken broth 1 jalapeño pepper, seeded and finely chopped 1/4 cup chopped fresh cilantro Instructions: In a large mixing bowl, combine ground beef or pork, cooked rice, onion, breadcrumbs, egg, garlic, cumin, paprika, salt, and black pepper. Mix well until everything is evenly distributed. Form the mixture into small meatballs, about 1 1/2 inch in diameter. Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5 minutes. Add the crushed tomatoes, chicken broth, and jalapeño pepper to the pot. Stir gently to combine.

Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes, or until the meatballs are fully cooked and the sauce has thickened. Serve the Albóndigas hot, garnished with chopped cilantro.

Enjoy your delicious Albóndigas!

Chapter 10 Flan - a dessert made with caramel, eggs, milk, and sugar. Flan Recipe

Flan is a delicious dessert that is creamy, smooth, and rich in flavor. It's made by caramelizing sugar in a pan and then pouring a custard mixture of eggs, milk, and sugar over it. Here's a simple recipe to prepare Flan: Ingredients: 1 cup granulated sugar 4 large eggs 1 can (14 oz) sweetened condensed milk 2 cups whole milk 1 tsp vanilla extract Instructions: Preheat the oven to 350°F (175°C). In a medium saucepan, heat the sugar over medium-high heat until it melts and turns golden brown. Be careful not to burn it. Pour the caramelized sugar into a 9-inch (23cm) round baking dish and tilt it around to coat the bottom evenly. In a large bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until well combined. Pour the egg mixture into the prepared baking dish and cover it with aluminum foil. Place the baking dish into a larger baking dish and fill it with hot water until it reaches about halfway up the sides of the smaller dish. Bake the Flan in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove the Flan from the oven and allow it to cool completely. Then, refrigerate it for at least 2 hours, or overnight. To serve, run a knife around the edges of the baking dish to loosen the

Flan. Invert the Flan onto a serving plate and carefully lift off the baking dish. The caramel sauce will flow over the top of the Flan. Slice the Flan into portions and serve it chilled. Enjoy your delicious Flan!

Note: You can also add orange zest, cinnamon, or other flavors to the custard mixture for variation.

Chapter 11 Empanadas - baked or fried pastry turnovers filled with meat, vegetables, or cheese. Empanadas recipe.

Empanadas are a popular dish in Latin American and Spanish cuisine. They can be filled with various ingredients, such as meat, vegetables, or cheese, and can be prepared in two ways - baked or fried. Here's how you can prepare empanadas: Ingredients: For the dough: 2 1/2 cups all-purpose flour 1/2 tsp salt 1/2 tsp baking powder 1/2 cup unsalted butter, chilled and cut into small pieces 1 egg 1/3 cup ice water For the filling: 1 lb ground beef or chicken 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1/2 cup tomato sauce 1 tsp cumin 1 tsp paprika 1/2 tsp chili powder salt and pepper to taste 1/2 cup shredded cheese (optional) 1 egg, beaten For baking: Parchment paper Baking sheet

For frying: Vegetable oil for frying Slotted spoon Paper towels Instructions: In a large mixing bowl, whisk together the flour, salt, and baking powder. Using a pastry cutter or a fork, cut in the chilled butter until the mixture resembles coarse crumbs. In a small bowl, beat the egg and ice water together. Add the mixture to the flour mixture, stirring until the dough comes together. Knead the dough for a few minutes until it becomes smooth. Divide the dough into small balls, cover with plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C) if baking, or heat the vegetable oil in a deep frying pan or pot over medium heat if frying. To make the filling, cook the ground beef or chicken in a large skillet over medium heat until browned. Drain any excess fat. Add the onion, garlic, and bell pepper, and cook for another 3-4 minutes until the vegetables are tender. Stir in the tomato sauce, cumin, paprika, chili powder, salt, and pepper. Cook for a few more minutes until the mixture is heated through. If using cheese, stir it into the filling mixture until it is melted and well combined. Roll out each dough ball into a circle, about 1/4 inch thick. Spoon about 2 tablespoons of filling onto the center of each dough circle.

Fold the dough over to enclose the filling, and press the edges together to seal. Use a fork to crimp the edges. If baking, place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg, and bake for 20-25 minutes until golden brown. If frying, carefully place the empanadas in the hot oil and cook for 2-3 minutes on each side until golden brown. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.

Serve hot and enjoy!

Chapter 12 Pisto - a vegetable stew made with tomatoes, onions, peppers, and zucchini.

! Pisto is a popular Spanish dish that is made with a variety of vegetables, including tomatoes, onions, peppers, and zucchini. Here is a simple recipe for making Pisto: Ingredients: 3 large ripe tomatoes, peeled and chopped 1 large onion, chopped 2 green bell peppers, chopped 2 zucchinis, chopped 3 cloves of garlic, minced ¼ until the onion becomes soft and translucent. 3. Add the chopped green bell peppers to the saucepan and cook for another 5 minutes, stirring occasionally. Add the chopped zucchinis to the saucepan and cook for 10 minutes, stirring occasionally.

Add the chopped tomatoes to the saucepan and cook for another 10 minutes, stirring occasionally. Season with salt and pepper to taste. Reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are soft and tender. Serve hot or cold, as desired.

Pisto can be enjoyed as a main course or as a side dish, and it pairs well with a variety of proteins, such as grilled chicken or fish. Additionally, you can add other vegetables such as eggplant or squash to the dish to make it even heartier.

Chapter 13 Tostadas - toasted bread topped with tomato, olive oil, and salt, often served with cured ham or other toppings.

Tostadas are a popular dish in Mexican cuisine and can be enjoyed as a snack or a light meal. Here's how you can prepare tostadas at home: Ingredients: Bread slices (preferably sourdough or ciabatta) 2 ripe tomatoes 2 tbsp olive oil Salt, to taste Cured ham or any other toppings of your choice (such as avocado, black beans, cheese, etc.) Instructions: Preheat the oven to 350°F (180°C). Slice the bread into thick pieces and arrange them on a baking sheet. Brush the bread slices with olive oil and sprinkle with salt. Bake the bread slices in the preheated oven for 10-15 minutes, until they are golden brown and crispy. While the bread is toasting, dice the tomatoes and place them in a small bowl. Drizzle the diced tomatoes with olive oil and sprinkle with salt. When the bread slices are toasted, remove them from the oven and let them cool for a few minutes. Top each slice of bread with the tomato mixture and cured ham or any other toppings of your choice. Serve the tostadas immediately and enjoy!

Note: You can also add other toppings to your tostadas, such as sliced avocado, black beans, chopped cilantro, crumbled

cheese, or hot sauce, depending on your preference.

Charter 14

Calamares a la romana - deep-fried squid rings served with lemon wedges. Deep-fried squid recipe.

Calamares a la romana is a popular Spanish dish that features deepfried squid rings served with lemon wedges. Here is a recipe that you can follow to prepare this delicious dish: Ingredients: 1 lb squid (cleaned and cut into rings) 1 cup all-purpose flour 1 tsp baking powder 1 tsp salt

1/4 tsp black pepper 1/2 cup cold water 1/2 cup beer Vegetable oil (for frying) Lemon wedges (for serving) Instructions: In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually pour in the cold water and beer, whisking until the batter is of lumps. The batter should have a thick consistency, similar to pancake batter. Add the squid rings to the batter and stir to coat each ring evenly. In a deep saucepan or frying pan, heat the vegetable oil over mediumhigh heat until it reaches 375°F (190°C). Using tongs, carefully drop the squid rings into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry the squid rings for about 2-3 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove the fried squid rings from the oil and transfer them onto a paper towel-lined plate to drain excess oil. Repeat the process with the remaining squid rings until all are fried. Serve the Calamares a la romana hot with lemon wedges on the side for squeezing over the fried squid rings.

Enjoy your delicious Calamares a la romana!

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