Spain is a bright and sunny country, which annually attracts crowds of tourists. It has stunning views, a favorable climate, pristine beaches and the azure blue sea. A lot of the country has numerous attractions, historical monuments, architecture and culture. For every traveler, there is a lot of interesting and fascinating, after which you will definitely want to come back more than once. Moreover, even stay for a living, because the Spanish real estate market continues to delight foreigners with numerous offers, affordable prices and excellent accommodation.
But among other numerous advantages, this state is incredibly pleasant for every visitor with amazing, delicious cuisine. The gastronomic heritage of the country attracts all residents with a rich, refined and varied set of dishes that leave an unforgettable experience with a sample of the first piece. And every tourist is surely interested in what to try in Spain and why this area can still surprise you. These national recipes were passed on with each generation, and therefore traditional Spanish cooking has been preserved in its full splendor.
There are some of the most famous dishes that you should definitely try on a trip. And after such an entertaining tasting, not a single foreigner will remain indifferent to the features of traditional cuisine.
OMELET, OR POTATO TORTILLA
One interesting legend is connected with it, the history of which took place in 1817. In those days, a resident of the city of Navarra prepared a dinner for a Spanish general. However, in order to adequately feed the serviceman, I had to use all the products that were only available in the house. Unfortunately, times were difficult, and the assortment in the end turned out to be not very rich - potatoes, onions and a few eggs.
However, the military really liked the result and soon this simple recipe gained immense popularity among the Spaniards. Nowadays, everyone will be able to enjoy it in a catering establishment of any city. Some chefs even try to make individual changes to improve their taste.
GAZPACHO - THE SECRET OF SALVATION FROM THE SWELTERING HEAT
Perhaps most of the traditions associated with local cooking begin with a legend. And this amazing soup also has its own - invented by mule drivers, who had exactly its ingredients from a standard set of products. In addition to traditional tomatoes, tomato gazpacho includes cucumbers and onions, olive oil with garlic, and for consumption it is usually served with red pepper and toast. It does not contain animal fats, and therefore refers to vegetarian cuisine. But the main feature of the soup is that it is served chilled. And it’s not easy, but very cold, because crushed ice is used in the preparation. And already all the necessary products, sauce and spices are added to it, then all this is ground to a puree state. By the way, there is another variety, which also includes beans.
PAELLA
This is one of the most famous dishes of Valencia and today has been so improved that there is a huge variety of variations of its cooking. However, in all cases, the main condition remains - the mandatory presence of rice as the main ingredient. Often, products that are more acceptable and like to those involved in cooking are supplemented with it. This happens to be chicken or rabbit meat, as well as vegetables characteristic of this region - lima beans, sugar beans. But in modern cafes and restaurants there is even a variation with the addition of seafood. Today Paella is a real business card in the homeland of bullfighting.
TAPAS - SPANISH CANAPÉ ANALOGY
This is a traditional snack that is usually served with drinks, often wine or beer. Although, this concept is dimensionless. They are small sandwiches with a variety of fillers, special for each institution. The name “tapas” is translated into Russian as “lid” and also comes from ancient times, since these sandwiches previously covered glasses and glasses to avoid dust or midges inside. You can order them separately or in full sets with different tastes.
CAKE SANTIAGO
If you want desserts, you should definitely try the Gallic almond cake with the loud name “Santiago”, known since the 16th century. His recipe was invented in the capital of the autonomous region of Santiago de Compostela. And they called this sweet dessert in honor of the holy apostle, the patron saint of this state. By the way, in the Middle Ages it was considered very expensive due to the high price of almonds. Fortunately, this period is over and now everyone can easily taste a piece at an attractive cost.
To prepare it, you need to knead the usual biscuit dough, however, replace ordinary wheat flour with almond flour. You also need nuts and a lemon. It is this component that gives the finished cake a special, slightly sour taste. And in the end, you need to decorate the top, sprinkled with powdered sugar. And with the help of a stencil depicting the cross of Santiago.
CHORIZO
Spicy Spanish food also extends to sausages. Therefore, you should definitely choose your choice of spicy pork chorizo. It features an unusual red-orange tint due to the addition of paprika, which is the most important spice in the recipe. When the cold comes, which is rare in this country, they cut into small pieces and add soups to various stews.
If there is absolutely no time to stand at the stove, just make a sandwich with bread or toast. However, you should remember some rules of use. It is dried and used for chopping meat in large slices. And if it was made only recently, it is necessary to heat-treat it - put it out, fry or bake. A raw meal is allowed only after 3 months.
FABADA
Returning to the first courses, it is necessary to mention the fabad. This is a hearty and very thick soup, prepared on the basis of beans with smoked meats, which can be blood or pork ham, as well as salty bacon. And it got its name in honor of the main component - this is a large white Asturian bean, which is much larger in size than the other legumes. Feature - surprisingly delicate aftertaste and thin skin.
TERUEL MIGAS
Making Migas is relatively easy - you need to soak the sliced bread in slightly salt water for about one day, then fry it in a pan with garlic, stirring constantly. As a result, you can enjoy unusual and very nutritious fried crumbs that look a bit like couscous. For greater saturation, pork slices are often added to it, and if it is necessary to serve with wine, grapes will do.
