By

Rahul
Shetty &
National flag of
Spain
 Basic information
Spain Spanish España,
Capital city Madrid
Official language Spanish
regional languages Catalan/Valencian and
Galician
Government Parliamentary democracy and
Constitutional Monarchy
King Juan Carlos I
Prime Minister José Luis Rodriguez Zapatero
The Culinary Regions of Spain

 Generally, Spain can be divided into five culinary regions:

 The North of Spain where we find lots of sauces and
seafood, such as the regions of Galicia and Asturias.
 The Pyrenees, home of the chili drones, sautéed peppers,
tomatoes and onions dish that accompanies many of the
region's dishes.
 The Eastern region, where the primary dishes are rice-
based like the popular Paella Valenciana.
 Andalucía, where fried fish is a staple and bars don’t serve
a drink without a tapa to munch on.
 Central Spain where roast meats and cocidos or stews
dominate the daily diet. This would include the region of
Castilla
 Cooking Methods
Cocido, olla, pote, guiso, estofado or escudella are the Spanish
terms for stew. This is one dish that could be called
characteristic of Spain, although each region has its own
version. Spanish do not only stew, they roast,fry and saute
many foods. It is not as common to bake or broil, although
they do grill meats on a metal plate or on a charcoal grill.
As the Spanish say to wish everyone a good meal, "Buen
provecho!"

Ingredients & Typical Foods

The two basic ingredients of all Spanish food are olive oil
and garlic. However, because Spain has very distinct
geographical regions, settled by different ethnic and cultural
groups, and because the weather is so different from province
to province, the regional cuisines are very different. Many
times the only common ingredients are olive oil and garlic.
 Here is a list of typical ingredients
and foods
 Olive oil Spanish recipes either call for olive oil or lard, mainly olive
oil. Extra virgin olive oil is worth the added expense. Spain is a leading
producer of olive oil and olives are grown all over the south of Spain.
 Ham or as the Spanish say, jamón is a very prized food. Spaniards take
their ham very seriously and will pay a high price for top-quality ham.
There is even a denomination of origin for certain types of ham! So proud
are Spaniards of their ham, that there are several museums of ham, or
museo de jamon. You will see different types of menus in supermarkets,
but typically it will be jamón serrano or ham from the mountains.
 Fish & Seafood Because Spain is surrounded on three sides by water,
fresh seafood is always plentiful in the markets and is eaten daily.
Everything from halibut to shrimp and even octopus is common to see in
the markets and on menus.
 Cheeses Wonderful cheeses of every type can be eaten in Spain.
Spanish cheeses are made from sheep, cow, goat milk and
mixed. Types range from aged cheeses, such as the manchego
variety from La Mancha, to the soft creamy cheeses such as
tetilla from Galicia and everything in between. There are even blue
cheeses that mature in limestone caves, such as Cabrales. Cheese
can be eaten as a tapa as well as during meals and for dessert.

 Sausages Spanish love sausage, in particular their chorizo, a

pork sausage made with paprika. Again, there are many types of
chorizo, from fresh and soft to smoked and aged. Every local
market offers a variety and Spanish families often make their own
in the winter and hang them in cellar to dry.
 
 Beef, Lamb and Pork All three meats are common and can be
roasted, grilled over the coals or sautéed in a sauce. Generally,
Spanish prefer veal and suckling lamb and pig. Roasted meats
are a popular dish for holidays and festive occasions.
 Eggs Eggs are eaten daily either fried, deviled, or in a Spanish
omelet. They are an essential part of many recipes, including
desserts.

 Chicken Chicken is very popular and is eaten regularly. It is prepared

in every way, but mostly commonly is fried, roasted or stewed.
 
 Fruits and Vegetables Spanish eat lots of fresh fruit as snacks or as
the last course to their meals. A fresh fruit bowl sits in every kitchen.
Simple salads and sautéed vegetables are eaten every day. Popular
dishes often include eggplant and zucchini.
 
 Legumes Beans of all types are eaten regularly. Beans and
chickpeas (garbanzo beans) have been a staple of the Peninsula
for centuries and rivaled bread as the most commonly eaten food.
 Nuts Spain is one of the top producers of almonds,
hazelnuts and walnuts. Almond-based and milk-
based desserts are very common. Turron, the
almond nougat candy eaten at Christmas is probably
the best-known of these sweets. Many recipes of
Arabic origin contain crushed almonds. Hazelnuts,
not almonds are the most popular nut to be mixed
with chocolate.

 Herbs and Spices Garlic, onions and herbs such

as oregano, rosemary and thyme are used, but
garlic more than the others.
 Dining Customs
The meal hours and dining customs in Spain are very different from
those in many other countries. Breakfast in Spain is known as "el
desayuno," and is not so much a meal, but a very small nibble in the
morning. Many Spainards will just have coffee, or "café con leche",
while others have coffee and cookies, toast, cereals or a croissant.

The main meal, "la comida", is eaten in the middle of the day, but is
usually more substantial than lunch. La comida is usually eaten around
2 o'clock in the home, as a family, and is an important part of Spanish
custom. La comida is usually a three course meal. Bread, water and
wine are typically served with the meal.
La cena, or dinner as we know it, is a lighter meal than la comida.
This simple meal is eaten after 9 o'clock.
When dining in Spain, there are some different table manners that
are an important part of proper etiquette:
If you are invited for a meal in a Spaniard's home, it is proper to bring
a gift such as chocolates, pastries, cakes, wine,
liquer or brandy, or flowers.
 Remain standing until you are invited to sit down. You may be shown
to a particular seat.
Always Do not begin eating until the hostess starts. Keep your hands
visible when eating by resting your wrists on the edge of the table. It
is rude to have your hands under the table!
The hostess gives the first toast and it is customary for the honored
guest to return the toast later in the meal.
Use silverware for eating most foods- even fruits are eaten with a
fork and knife!
The best way to compliment the cook is by accepting another
serving when offered.
If you have not finished eating, cross your fork and knife on your
plate with the fork over the knife.
Indicate you have finished eating by placing your fork and knife
parallel on your plate, tines facing up, handles facing to the right.
 Tapas in Spain

Tapas is the name of a wide variety of appetizers, or

snacks, in Spanish cuisine. They may be cold (such as
mixed olives and cheese) or warm (such as
puntillitas, which are battered, fried baby squid).

These are some of the tapas

 Aceitunas Olives
 Albóndigas Meatballs
 Boquerones White anchovies served in vinegar
(boquerones en vinagre) or deep fried.
 Calamares or rabas Rings of battered squid.
 Carne mechada Slow-cooked, tender beef.
 Chopitos Battered and fried tiny squid. Also known as
puntillitas.Chorizo sausage slowly cooked in wine.
 Chorizo a la sidra Chorizo sausage slowly cooked in cider.
 Empanadas or empanadillas large or small turnovers filled
with meats and vegetables. with tuna, olives and mayonnaise.
 Rajo Pork seasoned with garlic and parsley. A variety with added
paprika is called Zorza. Fried pork scallops, marinated using
whisky, brandy or white wine and olive oil.
 Tortilla de patatas, also known as Tortilla española A type
of omelet containing fried chunks of potatoes and sometimes
onion. A variety containing vegetables and chorizo (similar to
frittata) is known as Tortilla paisana.
 Fine Knives and Cutlery
Spain has an ancient tradition of producing the finest swords and
knives in the world. Here we present some typical knives and
cutlery used in restaurants and homes across Spain.
 GRACIAS &
Bueno adiós….