Spanish cuisine
Spanish cuisine consists of a variety of dishes, which stem from differences in geography,
culture and climate. It is heavily influenced by seafood available from the waters that surround
the country, and reflects the country's deep maritime roots. Spain's extensive history with many
cultural influences has led to an array of unique cuisines with literally thousands of recipes and
flavors. It is also renowned for its health benefits and fresh ingredients.
History
The first introduction of a product to the ancient Iberia was that of wheat. Wheat was thought to
be brought by Iberians from the south of the peninsula[citation needed]. It was perhaps brought from
Aquitaine in the north of the peninsula, due to the difficulty of transporting from the south. In
time, the wheat of Iberia came to be considered to be the best in the Roman Empire, and became
one of the main commodities of foreign trade. The Romans' early approval of the wheat led to
the spread of wheat from Spain to Greece and Egypt.
Roman cuisine
As early as Roman times one can say that, with the exception of products later imported from the
Americas, many modern foods were consumed, although mostly by the aristocracy, not the
middle class. Cooking references from that era discuss the eating habits in Rome, where foods
from all of the Empire's provinces were brought. So, for an example, it is known that thousands
of amphorae of olive oil were sent to Rome from Spain. Nonetheless, and especially in the Celtic
areas, consumption of animal products (from lamb, beef, etc.) was more common than
consumption of vegetables.
Already in that era, cabbages were well known and appreciated, and considered a panacea for
various aliments. Other popular vegetables of that time were thistles (such as artichokes) and
onions.
In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige. The export of pork
products became the basis of a strong local economy.
It is almost certain that lentils were already consumed in Roman Spain, because they formed a
staple food for the army and because they are easy to preserve and transport. Fava beans were
known from antiquity and were considered sacred by the Romans. In the Saturnalia, the later
December festival in honor of Saturn, fava beans were used to choose the king of the festival.
This custom is believed to be the source of the present day custom of hiding an object in the
roscón de reyes (similar to the sixpence traditional in a Christmas pudding); until quite recently,
that object was a fava bean. Garbanzos were also popular, primarily among the poorer classes.
Mushrooms were common and popular in the northern part of the country.
They mastered the science of grafting. According to Pliny, Tibur saw a tree that produced a
distinct fruit on each of its branches: nuts, apples, pomegranates, cherries, pears, but he added
that they dried out quickly.
Viticulture already was known and practiced by the Romans, but it seemed as well the fact that it
was the Greeks who extended the vine across the Mediterranean region. This includes those
wines that were most popular in the Empire.
In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks)
and using their hands, because forks were not used for eating. Tablecloths were introduced in the
1st century. They came to use two plates, one flat (platina or patella) and the other deep
(catinus), which they held with the left hand. That hand could not be used for many other things
while eating, given that they ate with their left arms while reclining in bed, so that only the right
hand was free. They used spoons, which, like today, had different sizes, depending on what they
were used for. The first spoons were made from clam shells (hence, the name cuchara), with
silver handles.
The mode of flavoring and cooking was quite distinct from what is found in modern times.
Typical dishes
Among the multitude of recipes that make up the varied cuisines of Spain, a few can be
considered common to all or almost all of Spain's regions, even though some of them have an
origin known and associated with specific places. Examples include most importantly potato
omelette ("tortilla de patata", "tortilla española" or just "tortilla"), paella, various stews, migas,
sausages (such as embutidos, chorizo, and morcilla), jamón serrano, and cheeses.
There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many
regional variations; and bread, that has numerous forms, with distinct varieties in each region.
The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice
pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative
examples.
Others foods include:
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Arroz con leche (rice pudding)
Calamares a la romana (Fried squid)
Cocido (a chickpea and meat stew of sorts)
Cocido montañés typical from Cantabria
Chorizo (spicy sausage)
Chuletillas (grilled chops of milk-fed lamb)
Gazpacho (cold bread and tomato soup)
Gooseneck barnacles typical from Galicia
Hake (fish)
Fabada asturiana (bean stew)
Jamón serrano (cured ham)
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Butifarra
Lechazo asado (roasted milk-fed lamb)
Shellfish
Marmita typical from Cantabria
Paella (saffron rice)
Fideuà
Peladillas, Sugared almonds, typical from Valencian Community (especially, Casinos).
Pescaito frito, battered (sometimes in adobo) fried fish, typical from Málaga and Western
Andalusia
Tortilla de patatas or tortilla española (potato omelette)
Turrón, a type of nougat with almonds and honey, typical at Christmas
Polvorón, a type of Spanish shortbread, typical at Christmas
Tortas de aceite, from Seville, a sweet olive oil pastry
Olla podrida
Gofio, roasted flour used in a type of porridge in the Canary islands.
Meat is also very popular in Spanish cuisine; sheep, lamb, pork, and beef are staples.

Madrid: the cocido madrileño (Madrid's chickpea stew) and the tripe dish callos a la madrileña,
strawberries from Aranjuez or melons from Villaconejos, the wines from Navalcarnero and the
Anís (anisette) liqueur of Chinchón.
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Asturias: is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass.
Salmon are caught in Asturian rivers, notably the Sella; the first fish of the season is called
campanu (Bable word for campana), a bell tolled to signal the first catch).
The most famous regional dish is Fabada Asturiana, a rich stew made with large white beans
(fabes), pork shoulder (lacón), morcilla, chorizo, and saffron (azafrán).
Apple groves foster the production of the traditional alcoholic drink, a natural cider (sidra). It is
a very dry cider, and unlike French or English natural ciders, uses predominantly acidic apples,
rather than sweet or bittersweet. The proportions are: acidic 40%, sub-acidic 30-25%, sweet 1015%, bittersweet 15-20%, bitter 5%.[1]
Sidra is traditionally poured in by an expert server (or escanciador): the bottle is raised high
above his or her head to oxygenate the brew as it moves into the glass below. A small amount
(~120ml) is poured at a time (called a culín), as it must be drunk immediately before the sidra
loses its carbonation. Any sidra left in the glass is poured onto a woodchip-strewn floor or a
trough along the bottom of the bar.
Asturian cheeses, especially Cabrales, are also famous throughout Spain and beyond; Cabrales is
known for its pungent odour and strong flavour. Asturias is often called "the land of cheeses" (el
pais de los quesos) due to the product's diversity and quality in this region.
Other major dishes include faba beans with clams, Asturian stew, frixuelos, and rice pudding.
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Catalonia: Alongside Valencia, Catalonia has a long tradition of rice-dishes and seafood. In
addition, cooked and cured sausages from Vic are famous. Perhaps the most well-known dish is
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the Catalan cream, similar to crème brûlée. Catalan cuisine is rich, pa amb tomàquet and
botifarra are typical food of Catalonia.
La Rioja: above all its international Rioja wines, as well as its vegetable soups, its pepper and
potato dishes (that dumbfounded even Paul Bocuse, so the story goes).
Extremadura: Cocido extremeño (a rich stew of bacon, fowl, ham, meats, and vegetables),
embutidos of Iberian pork, cheeses (including the indispensable torta del casar, a close relative
of the Portuguese queijo da serra), pitarra wine.
Andalusia: (Andalucia) fried fish, salmorejo and gazpacho. Seafood, especially shrimp, squid,
mackerel and flatfish. Jabugo ham and Sherry wine.
Aragón: Somontano, Borja and other wines. Jamón serrano (cured ham) in Teruel. Migas, very
typical in small villages. Nuestra Señora del Pilar sweets in Zaragoza. "Ternasco con patatas a lo
pobre", one of the most popular dishes in Aragón. "Borrajas", vegetable typical of this zone.
Peaches with red wine (from Calanda, in Teruel). And "chiretas", very popular in "Ribagorza" and
"Somontano de Barbastro".
Murcia: products of its rich gardens, such as zarangollo; fish and lamb stews; and the wines of
Jumilla, Yecla or Bullas. They are also fantastic murcia migas.
Valencia: The Valencian region, specialises amongst others in the famous Paella, and is its
birthplace. This dish is very popular, and it's common to cook one each Sunday for family lunch.
In fact, in Valencia, during Falles, one of the biggest holidays there, it is quite normal to find big
paellas being cooked in the street. The typical Valencian pael contains meat and vegetables, but
many other variants of rice-based dishes can be found, with shellfish, meatballs or just covered
in egg ("Arròs amb crosta").
Balearic Islands:A typical island-based diet of seafood and simple, vegetable-based dishes as
well as Sobrasada. Samfaina (Ratatouille) and Cocas are typical of Catalan cuisine generally.
Majorca's biggest export is the Ensaimada, a pastry.
Basque country: skillfully cooked dishes such as "txangurro relleno" (spider crab) "marmitako"
and hake and clams. Idiazabal cheese and a distinctive wine called "txakoli". Piquillo peppers,
filled with cod or tuna.
Navarre: vegetable stews, Tudela's lettuce hearts with anchovies, salmon, or a simple
vinaigrette (oil, salt and vinegar); piquillo peppers, which are often stuffed with meat; trout à la
Navarra (cooked stuffed with bacon and cheese), Roncal and Idiazabal cheeses, curd from
Ultzama, claret wine, and patxaran liquor.
Galicia: Caldo gallego; an array of seafoods, especially octopus, cod and goose barnacles; Tarta
de Santiago, a tart made of almonds and lemon; empanadas; Albariño wine from the Rias
Baixas.
Castilla y León: Morcilla from León, Burgos or Valladolid (black pudding made with blood and
different spices), Judión de la Granja, Sopa de Ajo (Garlic soup), Cochinillo asado (little roast pig),
Lechazo (Roast Lamb), Botillo del Bierzo, Hornazo from Salamanca, a great variety of sausages
like Salchichas de Zaratán and cheeses like Cheese of Serrada or Burgos´s Fresh Cheese and
various of the best wines in Spain *Ribera del Duero wines. Don´t forget Jamón de Guijuelo
(Spanish cured ham from Guijuelo (Salamanca))
Chefs
Today, Spanish cooking is "in fashion", especially thanks in part to Ferran Adrià, who in the
summer of 2003 attained international renown thanks to praise in the Sunday supplement of the
New York Times. His restaurant El Bulli is located in the province of Girona, near Roses. In a
long article, the New York Times declared him the best chef in the world, and postulated the
supremacy of Spanish cooking over French cuisine.
Four other Spanish chefs hold three stars in the prestigious Michelin Guide:
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Juan Mari Arzak ("Arzak" in San Sebastián, Guipúzcoa, since 1989)
Santi Santamaría ("El Raco" of Can Fabes, Barcelona, since 1994)
Martín Berasategui ("Berasategui" in Lasarte, Guipúzcoa since 2001)
Carme Ruscalleda ("Sant Pau" in Sant Pol de Mar, Barcelona since 2006)
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Karlos Arguiñano, who over the years has presented cooking programmes on various Spanish
television channels, in which he shows his communication skills and sense of humour while
cooking.
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Simone Ortega, author of the best-seller c ookbook in Spain "1080 recetas".
Sergi Arola, chef of the restaurant "La Broché", disciple of Adrià.
José Andrés, chef/owner of "Minibar by José Andrés" in Washington D.C., and disciple of Adrià.
Current host of Made in Spain, airing on PBS networks.
Prominent names in the history of Spanish cuisine include:
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Ángel Muro: 19th century food expert, author of the book "Practicón", a reference of cooking in
the 19th century; equivalent to Ma cuisine by Escoffier.
María Mestayer de Echagüe, "Marquesa de Parabere": author of a two-volume cooking
encyclopedia (with the second dedicated to the pantry) that is still in print, and that contains a
large number of recipes, as well as chapters dedicated to table manners.
Other notable chefs specializing in Spanish cuisine:
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Ilan Hall, winner of Top Chef Season 2, was known for his Spanish-inspired dishes. He has
worked at the acclaimed Casa Mono Spanish restaurant in Manhattan.[1]
Dishes
[edit] Starters
Name
Image
Region
Type
Description
Canarian
wrinkly
potato
es
Papas
arruga
das
Canary Islands
a representative Canarian
dish of boiled and
salted small potatoes
usually served with a
pepper sauce, mojo[1],
or as an
accompaniment to
meat dishes.
Coca
(pastry)
Catalonia, eastern parts
of Aragon, most of
Valencia, the
Balearic Islands,
Andorra and in
French Catalonia
a savory or sweet pastry
with toppings. Savory
coca could be
considered a twin
sister to the Italian
pizza
Catalonia
a Catalan salad that
consists of several
types of grilled
vegetables, such as
eggplants, sweet red
peppers, red
tomatoes, and sweet
onions. Once well
cooked on the grill,
those vegetables are
peeled and sliced in
strips, the seeds
removed, and
seasoned with olive
oil and salt, and
sometimes with garlic
as well.
Escalivada
Salad
It includes day-old bread
soaked in water
slowly fried with olive
oil; often served with
pan-fried pork ribs,
green peppers,
grapes, fried garlics,
spicy sausage or
sardines.
Migas
Andalucia, Castilla-La
Mancha
Pa amb
tomàqu
et
Catalonia
bread with tomato
widely expanded
throughout Spain
a fried potato dish served
warm with a spicy
tomato sauce. It is
traditionally
accompanied by a
glass of beer or any
kind of wine.
Patatas
bravas
papas
bravas
Entrée
Main dishes
Name
Image
Region
Arroz a la
cubana
Arròs negre
Arroz negro,
paella negra
Valencian
Community
Type
Description
rice dish
a dish
consisti
ng of
rice, a
fried
egg
and
tomato
sauce.
rice dish
a cuttlefish
(or
squid)
and
rice
dish
very
similar
to
seafoo
d
paella.
It is
made
with
cephal
opod
ink,
cuttlefi
sh or
squid,
rice,
garlic,
green
cubane
lle
pepper
s,
sweet
paprika
, olive
oil and
seafoo
d
broth.
Chicharrón
(Pork
Scratchings)
Andalusia
Pork
dish
a dish
made
of fried
pork
rinds. It
is
someti
mes
made
from
chicken
,
mutton
, or
beef.
an
Chireta
gireta, or
girella
Aragon
Castilla-La Mancha,
Castile and León
and
Extremadura
Cuchifritos
"cochifritos"
*
Pudding
meat
dish
Aragon
ese
type of
haggis.
a fried
lamb or
goat
meat
along
with
olive
oil,
garlic,
vinegar
, basil,
rosema
ry, bay
leaves,
and
spearm
int.
Breads and pastries
Name
Empanada
Image
Region
Galicia
Type
bread or
pastry
Description
a savory or
sweet
stuffed
bread
or
pastry.
Ensaïmada
Majorcan
ensaïmada
Hornazo
Majorca
Castile and
León
pastry
a pastry
pie or bread
a meat pie
or
bread
made
with
flour
and
yeast
and
stuffed
with
pork
loin,
spicy
chorizo
sausage
and
hardboiled
eggs. In
Salama
nca, it
is
traditio
nally
eaten
in the
field
during
the
"Mond
ay of
the
Waters
" (Lunes
de
Aguas)
festival.
Mollete
Polvorón
Talau
Andalusia
Andalusia
Basque
bread
a kind of
bread
bread
a type of
Andalus
ian
shortbr
ead of
Levanti
ne
origin
that is
made
of flour,
sugar,
pig fat,
almond
s and
cinnam
on.
bread
a Basque
fried
bread
from
the
Pyrene
es. It is
made
with
regular
wheat
flour,
water,o
il or fat,
salt and
yeast.
They
are
traditio
nally
served
with a
fried
egg.
[edit] Soups and stews
Name
Ajoblanco
Image
Region
Granada and Málaga
(Andalusia)
Type
cold
sou
p
Description
a cold soup
made
of
bread,
crushe
d
almond
s,
garlic,
water,
olive
oil, salt
and
someti
mes
vinegar
. It is
usually
served
with
grapes
or
slices
of
melon.
Cocido
Cocidos
stew
a stew
made
with
differe
nt
meats
and
vegeta
bles,
numer
ous
regiona
l
variatio
ns exist
a
Cocido
madrileño
Escudella
Madrid
Catalonia
stew
stew
traditio
nal
chickpe
abased
stew
from
Madrid
, Spain
made
with
vegeta
bles,
potato
es and
meat
a Catalan
stew
made
with
sausag
es
called
botifarr
a or a
pieces
of
meat
spiced
with
pepper
s,
cinnam
on
stew
a bean and
sausag
e stew
Asturias
stew
a rich bean
stew
Andalusia
cold
sou
p
a cold soup
Caparrones
Fabada
Asturiana
Gazpacho
Condiments and sauces
Name
Almogrote
Image
Region
Canary Islands
Type
paste
Description
a soft paste
made
from
hard
cheese,
peppers,
olive oil,
garlic,
and
other
ingredie
nts,
which is
typically
eaten
spread
on toast.
Mojo (sauce)
Canary Islands
Nocilla
Palm syrup
sauce
several types
of hot
sauce
that
originate
d in the
Canary
Islands.
spread
a hazelnut
and
chocolat
e spread
similar
to
Nutella.
Canary Islands
Desserts
Name
Alfajor
Churro
Image
Description
Region
Type
Andalusia
dessert
a Christmas
pastry
snack
fried-dough
pastrybased
snacks,
someti
mes
made
from
potato
dough
Flan
Crème caramel, or
caramel custard
Crème brûlée
burnt cream, crema
catalana, or Trinity
cream
Catalonia
pudding
a rich
custard
dessert
with a
layer of
soft
caramel
on top,
as
oppose
d to
crème
brûlée,
which is
custard
with a
hard
caramel
top.
dessert
a dessert
consisti
ng of a
rich
custard
base
topped
with a
layer of
hard
caramel
,
created
by
caramel
izing
sugar
under a
broiler,
with a
blowtor
ch or
other
intense
heat
source,
or by
pouring
cooked
caramel
on top
of the
custard.
It is
usually
served
cold in
individu
al
ramekin
s.
Frangollo
Canary
Islands
dessert
a dessert
made
from
milk,
millet or
maize
flour,
lemon,
eggs,
sugar,
butter,
raisins,
almond
s, and
cinnam
on.
Many
variatio
ns exist:
the milk
may be
replace
d by
water,
aniseed
may be
added
Marie biscuit
biscuit
a type of
sweet
biscuit
similar
to a
Rich Tea
biscuit.
It is
made
with
wheat
flour,
sugar,
vegetab
le oil
and
vanilla
flavorin
g
Processed meat and fish
Spanish sausages
Name
Image
Region
Type
Description
Morcilla
Black pudding,
blood pudding
Botifarra
Cecina
Catalonia
sausage
a wide
variety
blood
puddin
g. The
most
well
known
and
widesp
read is
"morcil
la de
Burgos
" which
mainly
contain
s pork
blood
and
fat,
rice,
onions,
and
salt.
sausage
sausage
meat
meat that
has
been
salted
and
dried
by
means
of air,
sun or
smoke"
Chistorra
Chorizo
Chourizo, Chouriço,
Xoriço
Navarre
sausage
a type of
sausag
e from
Navarr
e,
Spain.
It is
made
of
minced
pork,
or a
mixtur
e of
minced
pork
and
beef. It
is
usually
fried or
grilled,
and is a
popula
r
ingredi
ent in
tapas.
sausage
several
types
of pork
sausag
e
origina
ting
from
the
Iberian
Penins
ula.
Others
Name
Image
Region
Type
Description
edible
mushro
om
Boletus aereus
Basque
edible
mushroom
Lactarius
deliciosus
Catalonia
mushroom
mushroom
fish
a large
member
of the
cod
family
vegetable
a variety of
scallion
known
as
Blanca
Grande
Tardana
from
Lleida.
Common ling
Calçot
Catalonia
a
Gofio
Canary
Islands
stonegr
ound
flour
made
from
roasted
cereals
(e.g.
wheat,
barley
or bot
fern,
maize)
and a
little
added
salt.
Squid (food)
seafood
Squid
Beverages
[edit] Alcoholic beverages
Beer and breweries, and Spanish wine
Name
Aguardiente
Aguardente,
augardente/caña
or oruxu
Image
Region
Galicia
Type
Description
drink
alcoholic
drinks
between
29 and 60
percent
alcohol
made
from a
number
of
different
sources.
Fruit,
grain,
tuber,
sugarcane
or other
sweet
canes can
be the
main
ingredient
s.
Brandy
Brandy de Jerez
Herbero
Andalusia
Andalusia
Catalonia
drink
brandy
a brandy that
is
produced
only in
the Jerez
area of
Andalusia,
Spain
liquor
a liquor made
in the
Sierra de
Mariola
region.
The plants
used in
the
productio
n of
herbero
include at
least four
of the
following:
sage,
chamomil
e,
pennyroy
al, lemon
verbena,
the root
of the
blessed
thistle,
peppermi
nt, cattail,
fennel,
anise,
melissa,
agrimony,
savory,
felty
germande
r, thyme,
and
French
lavender.
Irouléguy AOC wines
Basque
Izarra (liqueur)
Basque
Kalimotxo
Orujo
Basque
Galicia
drink
a drink
consisting
of
approxim
ately 50%
red wine
and 50%
colabased soft
drink
liquor
a liquor
obtained
from the
distillatio
n of the
pomace
(solid
remains
left after
pressing)
of the
grape. It
is a
transpare
nt spirit
with an
alcohol
content
over 50%
(100º
proof).
Patxaran
Queimada
Navarre
Galicia
liqueur
a sloeflavoured
liqueur
commonl
y drunk in
Navarre
and in the
rest of
Spain.
drink
an alcoholic
punch
made
from
Galician
aguardien
te (Orujo
Gallego) a spirit
distilled
from wine
and
flavoured
with
special
herbs or
coffee,
plus
sugar,
lemon
peel,
coffee
beans and
cinnamon
.
Txakoli
Basque
Zurracapote
Asturias and
|Basque
Sidra
wine
a fruity and
dry white
wine,
usually
served
with
"pintxos"
punch
a popular
alcoholic
mixed
drink,
similar to
sangría. It
consists
of red
wine
mixed
with fruit
such as
peaches
and
lemons,
sugar, and
cinnamon
.
drink
an alcoholic
beverage
made
from
apples
[edit] Non-alcoholic beverages
Name
Café con
leche
Image
Region
Type
Description
a coffee
beverage
similar to
the French
café au lait
and the
Italian
caffè e
latte,
cafebar
Horchata
orxata
Valencian
Community
drink
typical
mediterra
nean
beverage
made of
tigernuts
(chufas) or
almonds,
mixed
with water
and sugar.