The national cuisine of Spain consists of different traditions of the parts countries prevailing due to geographic features location, climate and culture.
Mediterranean diet
Many consider it a kind of Mediterranean diet, consisting from fruits and vegetables, cereals and herbs, rice, legumes and seafood. The famous dish here is, for example, paella and ham ham.
Almost all meals contain olive oil. But until the twentieth century the most popular fats in the kitchen were animals.
This national cuisine is not uniform, but includes seventeen features of different regions of the country.
Traditions of the regions
Each of them has its own unique culinary delights. Common to all areas is the use of garlic, olive oils, wines and aromatic herbs. Extraordinary diversity recipes due to the good climate in the country, so in it cultivates many products. Widely popular in rice is used by many dishes.
In the north off the Atlantic coast, the region is famed for soups and sauces. However, the kitchen is considered the most refined and sophisticated. Basque. Cantabrian cuisine is distinguished by seafood dishes, and also famous salmon rice.
In the Austrian fabade, a dish of beans and lard with different sausages. In Galicia, the famous boiled octopus, merlan, cooked in a clay pot and pork legs with rutabaga leaves. Aragon features meat dishes with Chilean tomato sauce, and in Navarre and Rioja, side dishes and sauces from vegetables.
Catalonia is historically connected to the south of France and Italy, and therefore stands out for its great culinary diversity. She is based on four sauces: sofrito, samfaina, picada and ali-oli. In her extremely popular monkfish and pork sausages with beans in bacon, as well as pork stew. Andalusia is famous for the most the best olive oil and in it many dishes are cooked in deep-fried.
Murcia cuisine is famous for cosido, rice dishes and meat pie. In Extremadura and Castilla, roast is spread. In segovia traditionally cooked milk pig, and in Burgos and Soria fried lamb. In Salamanca, the calf tail is considered a delicacy. Cheeses are actively exported from La Mancha. Madrid is known for cosido soups.
General view
Spanish cuisine is generally not famous for elegance, but rather a simple and passionate approach to food. All regional features based on fresh local ingredients. Together they do This cuisine is extremely diverse.
Many Spanish food magazines not only talk about new dishes, but also urged to use fast cooking, use less salt and fat. There are fans in the country vegetarianism, and therefore there are health food stores, however in restaurants, the choice of vegetable dishes is not great. They have such dishes fairly standard and monotonous. Only in the most famous and the best restaurants you can find a good selection of such dishes.
National dishes
In addition to cosido, paella and other favorites, the famous is tapas. This wine is recognized worldwide, along with Spanish. cheeses.
The usual snack here is bread and cheese, often it accompanies a thick soup with meat. In Valencia, the homeland of paella, it’s the dish is made right on the street, on wood, in a huge paeller pan. A dish can calmly contain like seafood, and chicken, rabbit, sausage and even snails.
Vegetables are traditionally included in dishes with rice, coside and stew meat. Eggs are also very popular.
Products
Cereals have been popular in this country for centuries. Bread in which often add olive oil, accompanies many dishes.
Many vegetables brought to Spain in the fifteenth and sixteenth centuries from America, managed to become traditional Spanish food. Among them, tomatoes and peppers, zucchini and potatoes.
Oil and olives
Thanks to the favorable climate, Spain has become an ideal place for the cultivation of olives. They make oil like that called cold pressed, distinguished by the best quality. It used in cooking and saturates dishes with a special taste. Whole olives are eaten as an appetizer or aperitif, they are also added to various dishes.
Seafood
Since a large part of Spain is surrounded by water, the country’s cuisine replete with a variety of seafood. Among them are often found sea bass, tuna, hake, anchovies, halibut, sea angel, sardines, clams, oysters, mussels, shrimps and squids. Their used in different ways: fried on charcoal, in olive oil, served like tapas, strew paella and so on.
Legumes
Beans, lentils and peas are also very popular here. Beans eat with meat and supplement them with soups, as well as lentils. Famous nuts in Spain are almonds, pine nuts and hazelnuts. AT crushed form they are used with stew, soups and sauces.
Meat, Poultry, and Dairy Products
The meat is eaten in moderation, often in the form of ham and choriso sausages. Often chicken is supplemented with meat and rice dishes.
Seasonings and aromatic herbs
The Moors who ruled Spain for more than seven hundred years influenced today’s national cuisine. Therefore, to enhance the taste of wide cinnamon, saffron, caraway seeds, paprika, parsley, garlic are used, vinegar, pepper, wine, capers and lemon juice.
Cooking Features
In Spain, they love wines, but rarely consume them excessively. AT mostly, they are drunk on holidays, and not constantly. To the inhabitants of this countries don’t have to get drunk to have fun. Therefore they wine love to savor.
Their day begins with thick chocolate, coffee or churros. AT countryside at 10.00 adopted a second breakfast, which includes eggs, sausage and bread. At 12.00 they gnaw tapas, washed down with wine. Dinner Spaniards usually consist of two to three dishes. By the end of the day – still one appetizer of maryenda, and in the evening, at 21.00 – dinner, which is easier lunch, but nonetheless contains fish, vegetables and soup.
Often Spaniards prefer tapas instead of home dinner in the bar. They drink wine and water here, but refuse tea and coffee after food that distinguishes them from foreigners. Very common in summer delicious cold drinks: batido, or granizado.
Paella
This traditional rice and olive oil dish is several types. In most cases, saffron is also included in the recipes. Additives are seafood, vegetables and chicken.
The classic recipe is as follows: ham, squid and shrimp are cut into small cubes. On olive ham is fried in oil. Then the chicken is fried in it and laid out to the ham. Toasted fish and shrimp are laid out separately.
Next, sweet pepper and onion are cut, tomatoes are rubbed and the rest of the vegetables are fried. Everything is mixed, added saffron, herbs and garlic, passed through a press. Next are added shrimp, fish, squid and ham.
Rice is washed in cold water, added to the pan together with mussels to other ingredients. All contents are poured with lemon. juice and squeezed garlic. After a couple of minutes, they add broth and simmer under the lid for twenty minutes. The finished dish is decorated parsley.
A source http://lowbeam.ru/seksualnoe-bele-sekret-soblazneniya.html
