Spanish Cuisine PDF

International Cuisine: (SPANISH) Spain Greater geographical variety than any other European Country Together with Portugal, they compose the Iberian Peninsula located in Southeastern Europe Spain makes up for five-sixths (5/6) and the remaining onesixth (1/6) is Portugal Each region is conscious of...

International Cuisine: (SPANISH) Spain Greater geographical variety than any other European Country Together with Portugal, they compose the Iberian Peninsula located in Southeastern Europe Spain makes up for five-sixths (5/6) and the remaining onesixth (1/6) is Portugal Each region is conscious of it separate identity of its Spanish Nationality Food is a way each regions express their local individuality Spanish Cuisine Around 200 B.C. Romans entered Spain from the south o They brought in grapes for wine, garlic, wheat, and olives Influenced by the Moors who are Arabs from North Africa o They gave them its civilized life, influence the use of mortar and pestle o Spaniards adopted combing sweet and savory as well as the use of honey o Andalusia – region that they strongly influenced § Foods – oranges, lemons, watermelons, artichokes, dates, almonds, etc § Spices – nutmeg, saffron, and pepper § Cooking technique – marinating and frying in olive oil Saffron World’s most expensive ingredient by weight Found in a specific crocus flower, each flower only has 3 red stigmas and must be hand harvested Stigmas are then roasted and dried before ready to use Gives golden color Kasubha Comes from a different plant known as a Safflower Cultivated for vegetable oil from the seeds Galicia Basque Madrid Valencia Northwest corner of Spain Simple, fresh food and its bounty of fish and seafood from the Atlantic Ocean Empanada Meat pie or turnover with a soft, flaky trust that appears as a first course or entrée Spanish Calamari is Italian for squid and Calamari culinary term that describes fried squid North of Spain Thought of as the finest and most simple food in Spain Strongly influenced by France Similar to Catalonia as being known for the use of many sauces Pollo al Chicken with peppers and tomatoes, Chilindron favorite from the Spain and the Basque Country Capital of Spain Vast Culinary dishes Garlic Soup Spices – thyme and cumin Borders the Mediterranean Sea Rice, organs, and other citrus fruits, olives and grapes Paella – a casserole of saffron flavored rice with a variety of meats, chicken, seafood, and vegetables o Other kinds: Paella Negra, Vegetarian Paella, Paella Mixta Paella Valenciana Andalusia Extremadura Arroz a la Valenciana Originally from the region of Valencia One of the famous rice dishes in the world South of Spain Costa del Sol found in the Atlantic Coast, best known sunshine tourist beaches o Europe’s warmest shore o Known for fried food o Strongest Moorish influence in the use of Spices Gazpacho A famous cold vegetable tomato soup Western part of Spain Primarily farmlands Pigs thrive in the region Region where majority of sausages and cured meats come from Spanish Cuisine They are united behind PIG Moors and Jews never ate Pork Christian Religion – Pork Cookery Potato Nation Spanish Food Tapas Appetizers/morsel of food with accompanying drinks Ex. Olives, salted almonds, etc Jamon Delicacy during the Roman Empire White Foot and Black Foot Spanish dry cured hams (hind leg) Cure – salt and air-drying to 2-6 weeks Iberico 75% black Iberian Pig Pata Negra/Black Foot Pig More expensive Cured up to 4 yrs Serrano Pigs from the Sierra Mountains White Foot Bellota Free range pits fed with cork oak acorns Spanish Meal Patterns Breakfast Usually eaten in a coffee shop Churros – deep fried dough bought from a street vendor Tapas Eated to hold until comida; then again around 6 or 7 in the evening Comida Main meal of the day Served after 2 in the afternoon Soup/Salad followed by fish or tortilla course, then meat and dessert – usually a fruit Siesta It follows comida; during the hottest part of the day after which people return to work Cena Light supper eated around 9 in the evening