Can someone name 3 favorite dishes served in Spain?

Question

Can someone name 3 favorite dishes served in Spain?

Answer 1

i like hjbgdfjh, jhgdshjgf, and jhgdfjhf

Answer 2

Paella is one.

Answer 3

I cannot tell you 3 dishes......but i can tell u 3 sexual positions:  The Flying Spaniard.   The Hooked nose Barito.  The Barcelona Steamer

Answer 4

baby piglette,sauty baby ells,bulls ball

all from the show bizzare foods

Answer 5

Paella

(unfortunately most of the answers are Mexican dishes not Spanish)

Answer 6

yuuuuuuuuuuuuuuuuuuuuuuuuuuum I'm really sorry that I'll probably won't be much help

Answer 7

theres paella of course. the most famous of tapas are patatas bravas-spicy tater's and tortilla espanola- potato pie sorta thing its very nice

tacos enchiladas and burritos are all MEXICAN very differrent dont confuse them

Answer 8

seasoned rices, enchaladas, and a mix of spicy veggies. try a nice spiced corn salsa and there is this corn husk wrap with chicken in it. they are delish

Answer 9

1. Chorizo

2. Azafron

3. Paella

Answer 10

paella, paella and paella

Its Just Gorgeous and im from spain and everytime i go back to visit my gran makes me a special seafood paellaa :)

there are many different paella's ( seafood, red meat, chicken..)

x

Answer 11

tacos, enchiladas, and nachos...............

Answer 12

Here is alot of foods hope this helps

Ethnic Cuisine: Spain

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Introduction

History and geography have intertwined to create one of the most varied and rewarding cuisines in the world.

Located in southwestern Europe, Spain is the third largest European country. It controls the crossroads between two seas -- the Mediterranean and the Atlantic. It is exceptionally mountainous and climatically it is much drier than the rest of Europe. The landscape ranges from arid mountain pasture to lush orchards and meadows, from magnificent coasts to rural or sophisticated towns.

Spain's location and the mineral wealth of its sub-soil have exercised an attraction for many people, especially foreign political and ethnic interests. Thus, its ethnic and cultural heritage is complex. It is an area of Europe much fought over and invaded.

It's history began with Phoenician, Greek, and Carthaginian coastal settlements. Later the Romans, and more importantly the Moors, brought with them elements of their own cooking which lingered and blended with Spain's culinary heritage. Imports from the New World included the tomato, potato, sweet potato, vanilla, chocolate, many varieties of beans, zucchini, and the pepper tribe. There are olives in profusion, vineyards and citrus fruit. Spaniards are very fond of garlic, they love all types of sweet and hot peppers and their beloved jamon serrano -- cured ham. The golden spice saffron enhances many Spanish foods, paella in particular. Spain's most famous wine -- sherry, both dry and sweet -- flavors entrees and desserts.

Cuisine in the Iberian peninsula echoes the cooking of the Middle East (honey and cumin) and that of the Americas (dishes combining meat with chocolate). Yet, essentially, it is family cooking, comparatively simple to prepare and characterized by fresh ingredients. Besides meat, poultry, game, and fish entrees, there are a wealth of dishes featuring beans, rice, eggs, vegetables, and savory pies that make a meal. Tapas -- small morsels or appetizers in great variety -- play a role in meals throughout the day.

Spanish life-style is vastly different from Americans'. A typical dining pattern involves a light breakfast at 8 a.m.; a mid-morning breakfast at 11 a.m.; tapas at 1 p.m. with a three-course lunch following at 2 to 3 p.m.; a merienda for tea and pastries or a snack at 5 to 6 p.m.; evening tapas at 8 p.m. or later, and a three-course supper at 10 p.m. The two main meals of the day -- la comida, or lunch, and la cena, dinner -- are no less opulent because of in-between snacks.

Regions

While eating habits and hours are more or less uniform throughout Spain, the cooking can be quite different. Spain is sharply divided by regions, each with its own culinary traditions and dialects.

The northwestern area, Galicia, prominently displays its ancient Celtic heritage. Meat and fish pies are found here along with famed scallops and fine veal. Farther east along the coast, Asturias is known for its legendary bean dish, fabada, and a strong blue cheese, queso Cabrales. Hard cider is preferred as a drink.

The Basque country features fish dishes principally, such as fish soup, garlicky baby eels, squid, and a variety of dried cod dishes.

Cataluna is considered the most gastronomically distinctive and exciting region of Spain. Catalan cuisine is inventive with fish, such as mixed seafood zarzuela, meats or poultry, which are typically combined with local fruits. Valencia is a region of tidal flatlands and rice is prepared here in endless styles on a daily basis. Paella is the region's most famous dish. Andalucia to the south is a parched and arid region, best suited to grape vines and olive trees. Gazpacho is native to this area.



A Glossary of Cooking Terms and Ingredients

The tapa tradition is as important for the conversation and company as for the delicious food. Every Spaniard has his favorite tasca, as the tapa bars are called, where he goes regularly to meet his friends or business acquaintances. Tapas will be found in even the smallest bar in a tiny village. The word tapa, meaning cover or lid, is thought to have originally referred to the complimentary plate of appetizers that many tascas, would place like a cover on one's wine glass. Tapas can vary from simple to complex and include cheese, fish, eggs, vegetable dishes, dips, canapes, and savory pastries. A quantity of tapas can make an excellent meal.

Olive oil is indispensable in preparing many of the recipes. Chorizo is the best-loved Spanish sausage and blood sausage is also popular throughout Spain. Vegetables are not overly favored, except for potatoes, which often come fried with an entree. Salads are served as first courses and are invariably offered undressed, accompanied by cruets of oil and vinegar.

Fish and bean soups can make a meal. Paellas provide colorful and festive dishes for a crowd. A beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans. Game birds have wide appeal in Spain. Baby lamb and pig have reached cult status and are often prepared in a woodburning oven with thyme, rosemary or oak for fragrance.

The Arabs and Moors left their influence in dessert making, introducing almonds, egg yolks, and honey. Orange and lemon zest also play a role in flavoring sweets. Ground almonds often replace flour in cake baking and beaten egg whites are invariably the leavening agent in cakes.

A panaderia sells bread, while a pasteleria provides sweet breads, pastries, cookies, and candies. A helageria dispenses ice cream and a bomboneria is a candy shop.

Cookbooks

The Foods and Wines of Spain

by Penelope Casa

This comprehensive book covers the traditional cooking of Spain, from the mountain villages and seaside ports to the fashionable restaurants. A survey of Spain's wines and sherries is included.

The Spanish Table

by Marimar Torres

Over 200 recipes from all regions are included in this book along with an authoritative tour of Spain's wineries.

The Wine and Food of Spain

by Jan Read, Maite Manjon, and Hugh Johnson This comprehensive color-enriched book covers the geography, history, restaurants, wineries, and recipes of Spain's varied regions. Descriptions of visits to the vineyards of the great wine producers combine with entertaining accounts of the wine-making traditions of each region.

The Food of Spain and Portugual

by Elisabeth Lambert Ortiz

Authentic recipes are presented by this noted London author.

Tapas

by Ann and Larry Walker

A tantalizing collection of tapas, both hot and cold, ideal for entertaining.

From Tapas to Meze

by Joanne Weir

The author features more than 220 recipes for first courses from the Mediterranean shores of Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa.



Foods and Cooking Equipment

Azafr�n

saffron, an Arab word for yellow. Stigmas of a purple crocus flower.

Bacalao

dried salted codfish.

Butifarra sausage

a white sausage popular in Cataluna.

Cazuelas

glazed earthenware dishes.

Chorizo

the most typical Spanish sausage, heavily scented with paprika and garlic.

Piment�n

paprika, or ground sweet red pepper, from Spain.

Turr�n

an almond and honey candy of Arab origin that comes in a hard bar and in a soft marzipan-like form.



Recipes

Sangria

makes 8 servings

2 bottles (4/5 quart each) dry red wine

2 bottles (10 ounces each) bitter lemon soda

1 orange, sliced

1 lemon, sliced

Sugar to taste

Ice cubes

Mint sprigs

Combine the wine, bitter lemon, and sliced orange and lemon in a large pitcher. Add sugar. Chill. To serve, pour over ice cubes in glasses and garnish with mint.

Tapas

Serve a selection of little morsels: shrimp, white albacore tuna, roasted red peppers, green olives, chunks of sweet French bread, anchovies; green onion, spinach, or potato fritatta.

Potato Omelet (Tortilla Espanola)

makes 4 servings

1/3 cup olive oil

4 large potatoes, peeled and sliced 1/8-inch thick

Coarse salt

1 large onion, thinly sliced

4 eggs

Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions, salting lightly. Cook slowly, lifting and turning occasionally, until tender but not brown. Beat the eggs, add the potatoes and let sit a few minutes. Add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. Lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side.

Gazpacho Andalusian

makes 8 servings

1 large cucumber, peeled and coarsely chopped

1 sweet white onion, coarsely chopped

6 large tomatoes, peeled and coarsely chopped

4 or 5 garlic cloves, minced

1 can (10-1/2 ounces) condensed beef broth

3 tablespoons each white wine vinegar and olive oil

2 slices sourdough French bread

1 small carrot, peeled and grated

1/2 cup water

Salt and pepper to taste

Condiments: chopped green onions, croutons, diced avocado

Place the cucumber, onion, tomatoes, garlic, broth, vinegar, oil, bread, and carrot in a blender and blend until almost smooth. (Prepare in two batches if necessary.) Thin to desired consistency with water and season with salt and pepper. Chill. Serve in bowls, passing condiments to be spooned into the soup.

Rice with Shellfish (Paella con Molluscs)

makes 8 servings

1 onion, finely chopped

2 garlic cloves, minced

1 large tomato, peeled and chopped

1/4 cup olive oil

1-1/2 cups long-grain white rice

1/2 teaspoon saffron

1 bottle (8 oz.) clam juice

1 1/2 cups hot water

Answer 13

no i can't