Spanish Cuisine and Recipes
Information about Spanish Food, Recipes and Cooking
by Country - March 2002
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is probably best known for Paella, but with the long stretch of coastline
on the Mediterranean Sea producing daily fresh fish and seafood and it's Central Castilla Plateau where
baby lamb, goat and and suckling pig is reared, there's more to Spanish cuisine
Times, History and Influences on Spanish Cooking
in Europe, one would expect Spain's
culinary heritage to have been influenced by the Greeks, and Romans but its
southernmost points are just a short sea crossing to North Africa, and
after 800 years of Moorish occupation, these influences are also heavily
present. In particular ingredients like almonds, honey and
egg yolks were introduced from North Africa, especially in dessert making.
Later, imported ingredients from
the New World, which included the tomato, potato, vanilla, a wide variety of
beans, courgettes and peppers also took a firm place in Spanish cuisine.
Day Spanish Cuisine
cooking is still essentially family cooking in that it's relatively simple to prepare
and always uses fresh produce.
Cooking in the different regions varies
greatly, from Andalusia in the South where
the food is hot and spicy with an Arabic influence, to Galicia
in the Northwest with its Celtic heritage and known for its Pote (hearty soups made
with meat bones and beans) and Asturias famous for its bean dish Fabada. In the
East, Valencia leans toward the more typical Mediterranean
cuisine whilst in the West Extremadura is famous for its ham and sausages,
including Chorizo. Game is also frequently used.