What is a good SPANISH food?

Question

I have this European project in which u shud pick an European country at Random and u have to make a dish from that country and I got Spain WHOO!!! The problem is in the website my teacher gave, there are too many recipes to choose from. So I need your help to make a final, and good decision. =D Thanks.

Answer 1

you should do tortilla española ( spanish style omelet )

it taste good and will hold good for a hile after made, it is served room temperature in Spain as an appetizer.

Go to http://www.recipezaar.com they have good recipes there to choose from and also you can research for other dishes that you might like to do...

Good Luck !!!

Answer 2

To narrow down the choices, first think: do you have to bring the dish to class? Make something that's easily transportable. If the class will be tasting it, is it a hot dish that would need a microwave? Is one available? To keep costs down, consider preparing a dessert so that you don't have to purchase seafood or meat. If you want something that can easily be served to many people, consider making "tapas," or Spanish appetizers--there are many different kinds and recipes should be easy to find. Hope this helps!

Answer 3

Palomilla

Marinated Top Sirloin cut very thin and quickly grilled. Topped with mojo crudo (chopped onion, parsley and lime juice.) Served with platanos and fries or rice.

Answer 4

Me gustan quesadillas y paella.

Answer 5

Paella

Recipe courtesy Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins

Show:   Food Network Specials

Episode:   Planet Food: Spain

This is a dish for celebration. Usually cooked over an open fire outside on a Sunday afternoon for a family gathering or festivity. This is Spain?s most recognized dish.

3 tablespoons olive oil

6 chicken thighs

Salt (to taste)

2 cloves garlic, crushed with a little salt

1/2 green pepper, seeded and diced

1 large ripe tomato, skinned and finely chopped or grated

2 cups Bomba or Valencia rice (Spanish short grain rice, risotto rice can be substituted)

10 threads saffron, soaked in a little boiling water

8 cups fresh chicken, vegetable or fish stock

8 king prawns, keep their shells, heads and tails on

1 cup sliced cleaned squid (calamari)

1 lemon sliced thinly, for garnish

Heat a paella pan, (the pan should be wide enough to be covered by the rice in a thin layer). As soon as the pan is hot add 2 tablespoons of olive oil. Then add the chicken thighs, a pinch of salt, and let them brown slightly, turning them patiently.

When they are cooked through, (no juices run pink), add the garlic, green pepper and tomatoes. Add the rice and stir in until translucent. Add the saffron with the water it has soaked in and stir well. Then add 1/2 the stock slowly, submerging the ingredients. Add the king sized prawns and the squid.

Bring to the boil and leave to cook without stirring for 12 minutes adding more stock if the surface dries out. After 12 minutes the rice should still look succulent and juicy. Remove from the heat, cover with a thick cloth and leave to stand for a further 10 minutes for the rice to finish soaking up the remaining juices.

Feel welcome to dress the paella with thick slices of lemon, salt and the remaining 1-tablespoon olive oil.

Answer 6

Paella with chicken & seafood