Cuisine-Spanish Cuisine

Spanish Cuisine

Spain is situated In South Western Europe. It occupies the Iberian Peninsula and is bathed by Mediterranean Sea, The Atlantic Ocean and the Cantabrain Sea. Spanish cuisines and its specialities are fascinating for their genuineness and their rich variety. the climate and vegetation is different from region to region where different plants are grow, different animals are bred and even fish and sea food of first quality are seen to differ in character. The Spanish adopt the general cooking method of boiling, poaching, roasting, etc. they also have an ethnic way of cooking- rice in paella style, the cocido method of making stew and caramelizing sugar.

Ingredients Of  Spanish Cuisine

• Olive oil- virgin, extra virgin, refined etc.
• Iberian ham.
• Sausage.
• Fish and sea food- anchovy, eel, tuna, cod, salmon, etc.
• Eggs.
• Rice.
• Cheese- Manchego , Burgos cabralas, Cantabria, Picon, etc.
• Vegetables-Pimentos, Peppers, lettuce, garlic, cucumber, artichoke, green beans, white cabbage, zucchini, etc.

Cooking Process

Cocido- Consist of three dishes, served in turn , that have been simmered for long time. First the stock strained and enriched with vermicelli and traditionally served with white wine. Next a dish of chickpeas and boiled vegetables like potatoes and cabbage which are added to the final stage of cocido cooking. Finally a dish of meat comprising a piece of beef, choriso, pickled pork and chicken little meat balls. The vegetables are served with red wine and accompanied by sausage. each dish is eaten with crusty breads.

Paella – Is a method of cooking ingredients in flat metal frying pan known as paellas. They were usually placed over a fire  made from grapevines or orange rees, out-of-door. In this kind of cooking process, not only the paella take on the subtle flavour of the smoke, but also forms a tasty crust at the bottom of the pan which is reffered to as socarrado and without which a paella cannot be enjoyed to the full.

• Caramelizing Sugar- A popular way of caramelizing sugar is the traditional method of melting it with a great hiss with a special red – hot iron. Even today, some cooks caramelize on top of the cream Catalana by placing a hot iron coil on it.

The Spanish Meal

• Break fast- The Spaniards place no importance on the breakfast or ‘desayuno’ which includes only hot chocolate and freshly baked churros etc.
• Second Breakfast- or almuerzo or ‘las once’ which include bread, eggs and sausages
• Lunch – or ‘Comida’ and the main meal of the day consists of three or four courses which includes wine and bread as well.
• Dinner-or ‘La Cena’ can neverthless consist of soup, fish, vegetables and fruit.But usually the spaniards forego at home instead, go out to enjoy ‘Tapas’ irreresistable tidbits that are a splendid representation of the rich  variety of Spanish cuisine.
• Dessert – Is not the strong point of Spanish cuisine. This has probably something to do with the mouthwatering abundance of fresh fruit that is available through out the year. Ice cream on the other hand is a very popular dessert. The choice of a dessert is relatively small, however there are some classical desserts, which include several variations of vanilla and caramel blancmange.