Spanish Cuisine: Influences and Staples

• Spain's location has contributed to the type of foods people have eaten over the years
• The country of Spain is a peninsula surrounded by water on three sides
• Because of the location, seafood has been, and still is a staple in Spanish cuisine

Fertile Soil and Agriculture

• Spain's fertile soil and lush pastures have allowed many crops to grow and farm animals to thrive
• Olive groves cover many acres of land in Spain
• Spain is the #1 producer of olive oil in the world

Columbian Exchange

• When the Spanish explored the Americas in the 1500s they "discovered" new foods that were never seen in Europe before
• Foods such as tomatoes, potatoes, maize (corn), bell peppers, paprika, vanilla, and cocoa (chocolate) were brought from America to Europe during the Columbian Exchange
• This exchange changed and enhanced Spanish cuisine

Spanish Meal Schedule

• The Spanish typically eat a large, continental breakfast
• Lunch, their largest meal (similar to dinner in the U.S.), starts at about 2pm
• Dinner is after 8 pm and is a light snack and something sweet
• Tapas are usually served before lunch and are a Spanish appetizer

Croquetas

• Croquetas are a common Spanish tapa
• They are fried breadcrumbs and food leftovers such as ham, codfish, or cheese
• They are tied with potatoes and bechamel sauce

Bocadillos

• Bocadillos are a sandwich on baguettes
• They are the most common food eaten in Spain
• Varieties include cold meat bocadillos, fish bocadillos, and cheese bocadillos

Chorizo

• Chorizo is a Spanish sausage
• It is made with pork and has a sweet and spicy taste
• It includes Spanish paprika, or pimenton

Pulpo a la Gallega

• Pulpo a la Gallega is boiled octopus soaked in paprika, olive oil, and salt
• It is served with bread or boiled potatoes
• It's boiled for only 20 minutes so it is not rubbery

Crema Catalana

• Crema Catalana is a custard made from egg yolks, sugar, milk, cornflour, lemon zest, cinnamon, or vanilla
• It has a crispy caramel crust

Seafood Paella

• The name of the dish comes from the frying pan that it is prepared in
• The rice is cooked with seafood broth and saffron
• Socarrat is the bottom layer of the rice that is almost burned
• People prefer the dish made this way
• It is typically made with a short grain rice such as Bomba rice
• Shrimp and mussels are the protein ingredients typically

Gazpacho

• Gazpacho is a Spanish soup served cold and made with raw vegetables
• Most gazpacho soups include stale bread, cucumbers, tomatoes, onions, olive oil, vinegar, salt, and capsicum
• The vegetables are traditionally blended with a mortar and pestle
• The soup is thought to date back to the Romans

Churros

• Churros are a Spanish fried dough
• Churros are usually eaten for breakfast
• They are dipped in hot chocolate, cafe con leche, or dulce con leche
• These fried dough sticks are said to date back to the ancient Greeks

Patatas Bravas

• Patatas Bravas are white potatoes that are quartered and fried in oil
• They are served with a spicy tomato sauce
• It is a Spanish tapa or appetizer

Tortilla de Patata

• Tortilla de Patata is a Spanish omelet served at room temperature
• Its ingredients include olive oil, eggs, and potatoes
• It is usually served as a tapa