Spanish cuisine
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Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.[1][2] It forms the base of many vegetable sauces (known in Spanish as sofritos).[3] Herbs most commonly used include parsley, oregano, rosemary and thyme.[4] The use of garlic has been noted as common in Spanish cooking.[5] The most used meats in Spanish cuisine include chicken, pork, lamb and veal.[6] Fish and seafood are also consumed on a regular basis.[6] Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.
History
Antiquity
Authors such as
Middle Ages
The Visigoths' limited but lasting contributions to Spanish cuisine included the spread of consumption of fermented milk and the preference for avoiding the mix of water and wine.[9]
Modern era
The arrival of Europeans to the Americas in 1492 initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain was where chocolate was first mixed with sugar to temper its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals.[32]
Influenced by
Foreign visitors noted with disdain the Spaniards' use of olive oil and (pig's) lard for cooking rather than their preferred (cow's) butter. The latter was barely available and, according to the 17th-century account of Madame d'Aulnoy, on the rare occasions that it was, would come "from afar, preserved in pig's tripes and full of worms". Butter was only produced locally in places such as Galicia, Asturias and Soria, or was imported, preserved in potassium nitrate, (the so-called "Flanders' butter").[34]
By the 18th century, many American ingredients, such as peppers and tomatoes, had been fully incorporated to the Spanish cuisine. Contemporary foreign visitors such as French ambassador Jean-François de Bourgoing, judged negatively this change happening in Spain by the late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes".[35]
Spain was the bridge for the
For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional cuisines.
Modern Spanish cuisine was gestated in the late 19th to early 20th century, with gastronomes and writers such as Mariano Pardo de Figueroa (Dr. Thebussem), José Castro y Serrano, Ángel Muro, Emilia Pardo Bazán and Dionisio Pérez, some of whom put effort into developing the idea of a "national cuisine" recognisable by Spaniards as their own.[38]
Keen on participating in the Spanish nation-building process, Dr. Thebussem, in an autochthonous example of
Although the new foodscape built in opposition to the French centralist culinary model accounted for the awareness of the distinctive regional singularities, subsequent food writers in the country would continue to cope with the tension between the Spanish peripheral and centralist foodscapes.[42]
The influential cooking book 1080 recetas de cocina by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible.[43] This was not a book exclusively of Spanish traditional recipes, but also included French recipes, bringing an exotic penchant to Spanish homes.[43]
Televised
Meal routines
This section needs additional citations for verification. (July 2021) |
A
Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack.
Lunch (el almuerzo or la comida, meaning "the food"), the large midday meal in Spain, contains several courses, especially in restaurants. In some regions of Spain, the word almuerzo refers to the mid-morning snack, instead of lunch. Lunch usually starts between 2:00 p.m. or 2:30 p.m. finishing around 3:00 p.m. to 3:30 p.m., and is usually followed by sobremesa, which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one to two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish and a dessert such as fruit, yoghurt or something sweet. Tapas may also be typically served before or during lunch.
In recent years,[clarification needed] the Spanish government took action to shorten the lunch break, in order to end the working day earlier. Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening.[46][47]
La cena, meaning both
Some country-wide staple dishes common throughout Spain include croquetas (
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Boquerones en vinagre
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Croquetas
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Processed gazpacho carton packages
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Pincho de tortilla
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Mejillones en escabeche
Regional cuisines
This section needs additional citations for verification. (July 2021) |
Andalusia
Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has possibly achieved the most international fame is gazpacho, a cold soup made with chopped vegetables, such as tomatoes and green peppers, vinegar, water, salt, olive oil, and bread (crumbs). Other cold soups include poleá, zoque and salmorejo.
Eating olives as a snack is common. Meat dishes include
Cured meats include
Aragon
Aragonese cuisine has a rural origin. One of its most famous dishes is roast lamb, or asado de ternasco. The lamb is cooked with garlic, salt, olive oil, laurel leaves, thyme and parsley.[52] Pork dishes are also very popular, among them, magras con tomate . Popular Aragonese recipes made with bread are migas de Pastor, migas con chocolate , regañaos , and goguera .
Another sweet Aragonese specialities are the
The presence of peaches in Aragonese cuisine can be seen in its drinks. Sopeta is a traditional beverage emerging from sliced peach, white wine and sugar. The best-known
.Asturias
Pork-based foods, such as
Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese, a pungent, blue cheese developed in the regions near the Picos de Europa. Other popular cheese types are gamonéu afuega'l pitu, and queso de Pría . These are usually enjoyed with the local cider, a low-alcohol drink made of Asturian apples with a distinctive sourness.
Asturian cider, Sidra de Asturias , made of a special type of apple, is traditionally poured escanciada from a certain height, usually over the head of the waiter/server. When the cider falls into the glass from above, the drink "breaks", becoming aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.
Notable desserts are
Balearic Islands
.Basque Country
The cuisine of the Basque Country has a wide and varied range of ingredients and preparations. The culture of eating is strong among the inhabitants of this region.[clarification needed] Highlights include meat and fish dishes. Among fish, cod (bacalao) is produced in various preparations: bacalao al pil pil , bacalao a la vizcaína , etc. Also popular are anchovies, bream, and bonito. Among the most famous dishes is changurro . Common meat dishes include beef steaks, pork loin with milk, fig leaf quail, and marinated goose.
Txakoli or chacolí (a white wine characterised by its high acidity and a lesser-than-average alcohol content) is a staple drink from the Basque Country, produced in Álava and Biscay.[55] Basque cider is popular to drink following the apple harvest and is served in cider houses and bars.[56]
Canary Islands
The
The aboriginal people, Guanches, based their diet on gofio (a type of flour made of different toasted grains), shellfish, and goat and pork products. Gofio is still consumed in the islands and has become part of the traditional cuisine.
A sauce called mojo is very common throughout the islands. It has been adapted and developed in many ways, so that it may complement various main dishes. Fish dishes usually require a "green mojo" made from coriander or parsley, while roasted meats require a red variety made from chilli peppers that are commonly known as mojo picón.
Some classic dishes in the Canary Islands include papas arrugadas, almogrote, frangollo, rabbit in salmorejo sauce, and stewed goat.
Some popular desserts are truchas (pastries filled with sweet potato or pumpkin), roasted gofio (a gofio-based dough with nuts and honey), príncipe Alberto (a mousse-like preparation with almonds, coffee, and chocolate), and quesillo (a variety of flan made with condensed milk).
Wineries are common in the islands. However, only Malvasia wine from Lanzarote has gained international recognition.
Cantabria
A popular Cantabrian dish is cocido montañés (highlander stew), a rich stew made with beans, cabbage, and pork. Seafood is widely used and bonito is present in the typical sorropotún or marmita de bonitu (tuna pot). Recognized quality meats are Tudanca veal and game meat.
Cantabrian pastries include sobaos and quesadas pasiegas. Dairy products include Cantabrian cream cheese, smoked cheeses, picón Bejes-Tresviso, and quesucos de Liébana .
As for alcohol,
Castile-La Mancha
In
Some traditional recipes are gazpacho manchego,
Given the fact that its lands are dry, and thus unable to sustain large amounts of cattle living on grass, an abundance of small animals, such as rabbit, and especially birds (pheasant, quail, partridge, squab), can be found. This has led to game meat being incorporated into traditional dishes, such as conejo al Ajillo (rabbit in garlic sauce), perdiz escabechada (marinated partridge) or huevos de codorniz (quail eggs).
Castile and León
In
Major wines in Castilian-Leonese cuisine include the robust wine of
Catalonia
The cuisine of
.Cured pork cuisine includes
Extremadura
The cuisine of
Other meat dishes are lamb stew or goat stew (caldereta de cordero and caldereta de cabrito). Additionally, meat dishes can include game meats, such as wild boar, partridge, pheasant, or venison.
Distinctive cheeses from the region include the so-called quesos de torta (sheep milk cheeses typically curdled with the infusion of
Cod preparations are well known, and tench is among the most traditional freshwater fish with fish and vegetable dishes such as moje de peces or escarapuche.
Soups are often bread-based and are served in both hot and cold forms. Pennyroyal mint is sometimes used to season gazpachos or soups such as sopa de poleo. Extremaduran ajoblanco (ajoblanco extremeño) is a cold soup, which is different from Andalusian ajoblanco since it contains egg yolk in the emulsion and vegetables but no almonds.
The Northeastern comarca of La Vera produces pimentón de la Vera , which is smoked paprika highly valued all over Spain and extensively used in Extremaduran cuisine.
The region is also known for its vino de pitarra tradition (homemade wine made in small earthenware vessels).[61]
Galicia
Galician cuisine is known in Spanish territory because of the emigration of its inhabitants. Similarly to neighbouring Asturias, Galicia shares some culinary traditions in stews and soups with the Celtic nations of Atlantic Europe.[62] One of the most noted Galician dishes is soup. Also notable in this region is pork with turnip tops, a popular component of the Galician carnival meal laconadas. Another remarkable recipe is caldo de castañas (a chestnut broth), which is commonly consumed during winter. Pork products are also popular.[63] Cattle breeding is very common in Galicia, meaning red meat is consumed often, typically with potatoes.
The simplicity and authenticity of the Galician cooking methods were praised in the early 20th century by popular gastronome
The seafood dishes are famous and rich in variety. Among these are the Galician empanadas, octopus, scallops, crab, and barnacles. In the city of Santiago de Compostela, located along an ancient pilgrim trail from the Pyrenees, it was customary for travellers to first eat scallops upon arriving in the city.[65]
Among the many dairy products is queso de tetilla.
The
La Rioja
La Rioja is famously known in Spain for its
Madrid
Madrid did not gain its own identity in the Court until 1561[clarification needed] when Philip II moved the capital to Madrid. Since then, due to immigration, many of Madrid's culinary dishes have been made from modifications to dishes from other Spanish regions. Madrid, due to the influx of visitors from the nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples.[citation needed]
Murcia
The cuisine of the region of Murcia has two sides with the influence of Manchego cuisine. The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are: tortilla murciana, zarangollo, mojete, aubergine a la crème, pipirrana, etc. A typical sauce of this area is ajo cabañil, used to accompany meat dishes.
Regional dishes include michirones (beans cooked with bay leaves, hot peppers and garlic), olla gitana, cocido murciano con pelotas, sopa de mondongo, and others.
Some meat products from Murcia are morcilla (black pudding), which is flavored with oregano, and pastel murciano, made with ground beef. Among fish and seafood are the golden salt,[clarification needed] Mar Menor prawns, and baked octopus. Rice dishes are common and include caldero, arroz empedrado, paella Valenciana (rice with rabbit and snails), arroz de escribano, and arroz viudo.
Confectionery products include exploradores and pastel de Cierva, typical in Murcia gastronomy and found in almost every pastry shop in Murcia. They are both sweet and savoury at the same time. Desserts are abundant; among them are paparajotes, Orchard[clarification needed], stuffed pastries, and others.
This region also has wine appellations of origin, such as the wines from Jumilla, Bullas and Yecla.
The gastronomy of
Salted products are common and include
Valencia
The cuisine of
Coastal towns supply the region with fish, leading to popular dishes like
The desserts in this region include
Notable Spanish chefs
- Ferran Adrià.[71]
- Juan Mari Arzak.[72]
- Santi Santamaría.[73]
- Martín Berasategui.[74]
- Carme Ruscalleda.[75]
- PBS.[76]
- Karlos Arguiñano - celebrity television chef.[77]
- Sergi Arola - (La Broché, Arola and Sergi Arola Gastro).[78]
- Penelope Casas - New York-born cookbook author.[79][80][81]
- Carlos Dominguez Cidon - recipient of the "Premio Alimentos" award in 1999 and Michelin Guiding Star award in 2004; author of eight books.[82][83]
- María Mestayer de Echagüe - also known as "Marquesa de Parabere", the author of a two-volume cooking encyclopaedia entitled La Cocina Completa.[84][self-published source]
- Ángel Muro - a 19th-century food expert and author of the book Practicón.[85]
- Simone and Ines Ortega - authors of 1080 recetas (1080 Recipes).[86]
- Manuel María Puga y Parga - an early 20th century food expert and author of La cocina práctica.[87]
- Ilan Hall - Casa Mono, Manhattan, NY, winner of Top Chef Season 2.[88]
- Jordi Roca i Fontané and Josep Roca i Fontané - (El Celler de Can Roca, "Rocambolesc", "Can Roca", "Mas Marroch" and "Cap Roig", in the province of Girona, and the restaurant "Roca Barcelona" in the province of Barcelona). Three Michelin stars in 2009. In 2013, El Celler de Can Roca was selected as the best restaurant in the world by Restaurant magazine.[citation needed]
See also
- Early impact of Mesoamerican goods in Iberian society
- List of Spanish desserts
- List of Spanish dishes
- List of Spanish soups and stews
- Agriculture in Spain
- List of Spanish cheeses
- Bread culture in Spain
- List of cuisines
- Mediterranean cuisine
- European cuisine
- Filipino cuisine
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