One of my favourite topics in class is speaking about food. Coming for a mediterranean country, makes food and specially traditional food, feeling at home. Thats why, I would like to invite you to my place, I will introduce you some delicatessen from Spain, that, if you have not try yet, you should, right away, and in the meantime, we will learn some Spanish.
Croquetas
Croquetas are a traditional dish in Spain and are a delicious snack or appetizer in restaurants. They are small balls of bechamel, una salsa (sauce) espesa hecha de leche (milk), harina (flour) y mantequilla (butter), often filled with jamón (ham), pollo (chicken), mariscos (seefood), espinacas (spinach), queso (cheese) and other ingredients. Después de preparar la mezcla de bechamel (after preparing the bechamel), se agregan los ingredientes (add the ingredients), se forman las bolas (make de balls) y se fríen hasta que estén doradas (fry until golden). Una vez que están listas (once are ready), se sirven calientes y crujientes (they are served hot and crunchy).
Croquetas are a beloved snack throughout Spain and can be found in many restaurants and cafes. They are often served as part of a tapas spread, which is a selection of small dishes that are shared among the table. Croquetas can be enjoyed as a snack or as a part of a larger meal, and they are always best when served fresh and hot.
Learning Spanish words for food and cuisine is a great way to improve your language skills and immerse yourself in Spanish culture. Some other useful Spanish words for food include: “queso” (cheese), “pan” (bread), “vino” (wine), “aceite” (oil), “ajo” (garlic), and “cebolla” (onion).
Paella
Paella is a classic Spanish dish that originated in the Valencia region of Spain. It is a rice-based (Arroz) dish that typically includes seafood (marisco), chicken (pollo), rabbit (conejo), vegetables (verduras), and saffron (azafrán), which gives the dish its distinctive yellow (amarillo) color. Other important ingredients include olive oil (aceite de oliva), fish (pescado) or chicken stock (caldo de pollo), and spices (especias) such as paprika (pimentón) and rosemary (romero).
Traditionally, paella is cooked in a large, flat pan called a “paellera” over an open flame, which gives the dish a smoky and delicious flavor. As the rice cooks, it absorbs the flavors of the other ingredients, creating a savory and aromatic mixture. Paella is a very versatile dish that can be adapted to suit individual tastes and preferences. For example, some people prefer their paella with more seafood, while others prefer to add meat.
Paella is a very popular dish in Spain and is enjoyed throughout the country, although the most authentic version is found in the Valencia region. It is commonly enjoyed at family gatherings or in specialized restaurants. Additionally, it is a dish that can be easily shared, making it perfect for enjoying with friends and family.
If you are interested in trying paella for yourself, there are many recipes available online that can help guide you through the cooking process. Just be sure to use high-quality ingredients and take your time to get the flavours just right!
Gazpacho
Gazpacho is a refreshing and flavorful cold soup that originated in the Andalusia region of Spain. It is made with a blend of fresh tomatoes (tomates), cucumbers (pepinos), peppers (pimientos), onions (cebollas), and garlic (ajo), which are then pureed together with olive oil (aceite de oliva), vinegar (vinagre), and bread (pan) crumbs to create a thick, creamy consistency. Some variations of the recipe also include watermelon, avocado, or almonds for added flavour and texture.
Gazpacho is typically served as a light and refreshing appetizer or side dish during the hot summer months. It is perfect for cooling down on a hot day, and its fresh and vibrant flavors make it a hit with both locals and tourists alike. The dish is usually garnished with diced vegetables, croutons, or fresh herbs, and it is typically served cold, either straight from the refrigerator or over ice.
In addition to being delicious, gazpacho is also very healthy, as it is packed with vitamins, minerals, and antioxidants. It is a great way to incorporate more vegetables into your diet and is a perfect example of the Mediterranean diet, which is known for its health benefits.
If you are interested in trying gazpacho for yourself, there are many recipes available online that can help guide you through the process. Just be sure to use high-quality, fresh ingredients to get the best flavour and texture possible. ¡Buen provecho!
Cochinillo
Cochinillo is a traditional Spanish dish that consists of roasted suckling pig. It is a specialty of the Castilla y León region of Spain, particularly in the city of Segovia, where it is considered a culinary icon.
The cochinillo is typically roasted in a wood-fired oven, which gives it a crispy and golden skin while keeping the meat tender and juicy. It is usually served with potatoes (patatas) and/or salad (ensalada), and a glass of red wine (vino tinto) is the perfect accompaniment to the dish.
Cochinillo is a dish with a long history in Spain, dating back to the Middle Ages when it was enjoyed by Spanish nobles and royalty. Today, it is still a popular dish for special occasions and celebrations, such as weddings, baptisms, and Christmas dinners.
Preparing cochinillo is a labor-intensive process that requires great skill and attention to detail. The piglet must be carefully prepared, cleaned, and seasoned, and the roasting process must be closely monitored to ensure that the meat is cooked evenly and to perfection.
If you are interested in trying cochinillo for yourself, there are many restaurants throughout Spain that specialise in this dish. Just be sure to plan ahead, as the dish is typically served in large portions and must be ordered in advance.
Pulpo a la gallega
Pulpo a la gallega is a traditional Spanish dish that originated in the Galicia region of northwest Spain. It is a simple yet flavorful dish that consists of boiled octopus (pulpo) that is sliced and seasoned with olive oil (aceite de oliva), paprika (pimentón), and sea salt (sal marina). The dish is typically served on a wooden board or plate with boiled potatoes (patatas cocidas) and garnished with parsley (perejil).
The octopus is first boiled in a large pot of water, which helps to tenderize the meat and make it easier to slice. After it is boiled, the octopus is typically cut into thin slices or bite-sized pieces, which are then seasoned with olive oil, paprika, and sea salt. Some variations of the dish also include garlic, lemon juice, or vinegar for added flavor.
Pulpo a la gallega is a popular dish throughout Spain, but it is especially beloved in Galicia, where it is often served as a tapa, or small appetizer, in local bars and restaurants. The dish is typically enjoyed with a glass of crisp white wine, such as albariño, which pairs perfectly with the fresh and briny flavors of the octopus.
If you are interested in trying pulpo a la gallega for yourself, there are many recipes available online that can guide you through the cooking process. Just be sure to use high-quality octopus and fresh, flavourful ingredients to get the best results possible. ¡Buen provecho!
Spanish omelette
Tortilla española, also known as tortilla de patatas, is a classic Spanish dish that is enjoyed throughout the country. It is a simple yet delicious dish that consists of a thick, omelette-like cake made with eggs (huevos), potatoes (patatas), onions (cebollas), and olive oil (aceite de oliva).
To make tortilla española, the potatoes and onions are first peeled and thinly sliced, and then fried in olive oil until they are tender and lightly golden. The eggs are then beaten and mixed with the potatoes and onions, and the mixture is poured into a hot pan to cook. The tortilla is typically flipped once during the cooking process to ensure that both sides are evenly cooked and lightly browned.
Tortilla española is a versatile dish that can be enjoyed hot or cold, and it is perfect for any meal of the day. It is often served as a tapa, or small appetizer, in Spanish bars and restaurants, but it can also be served as a main dish with a side salad or vegetables.
One of the great things about tortilla española is that it is easy to customize to your liking. Some variations of the dish include ingredients such as chorizo, peppers, or cheese, which add extra flavor and texture to the dish.
If you are interested in making tortilla española for yourself, there are many recipes available online that can guide you through the process. Just be sure to use high-quality ingredients and plenty of olive oil for the best results possible. ¡Buen provecho!
Fabada asturiana
Fabada Asturiana is a traditional Spanish dish that hails from the Asturias region in northern Spain. It is a hearty and flavorful stew made with large white beans (judías blancas), chorizo sausage, morcilla (blood sausage), and other meats such as pancetta (tocino) or ham hock (jamón).
To make Fabada Asturiana, the large white beans, called fabes, are soaked overnight and then cooked slowly in water with the meats, onions (cebolla), garlic (ajo), and paprika (pimentón). The chorizo and morcilla are added towards the end of the cooking process, along with saffron (azafrán) and sometimes tomatoes (tomates), to infuse the stew with their rich flavours.
The resulting stew is a thick and hearty dish that is perfect for cold winter nights or as a filling meal after a day of outdoor activities. It is often served with crusty bread and a glass of red wine, and it is a favorite among Spaniards and visitors alike.
Fabada Asturiana is a dish with a long history in Spain, dating back to the 16th century. Today, it is celebrated as one of the country’s most iconic and beloved dishes, and it is often served at festivals and celebrations throughout the Asturias region.
If you are interested in trying Fabada Asturiana for yourself, there are many recipes available online that can guide you through the cooking process. Just be sure to use high-quality ingredients, including authentic Spanish chorizo and morcilla, for the best results possible. ¡Buen provecho!
Patatas bravas
Patatas bravas is a classic Spanish dish that is often served as a tapa, or small appetizer, in bars and restaurants throughout Spain. It consists of crispy fried potatoes (patatas fritas) that are served with a spicy tomato-based sauce, known as salsa brava, and often a garlicky aioli sauce as well.
To make patatas bravas, the potatoes are first peeled and cut into small cubes or wedges. They are then fried in hot oil until they are crispy and golden brown on the outside and tender on the inside. The salsa brava, which is made with tomatoes, garlic, paprika, and chili peppers, is typically served drizzled over the top of the potatoes, adding a spicy kick to the dish.
The dish is often served as part of a larger spread of tapas, and it pairs well with a cold beer or a glass of Spanish red wine. Patatas bravas can also be enjoyed as a side dish or as a snack on its own.
There are many variations of patatas bravas, with some recipes calling for the addition of onions, bell peppers, or other spices to the salsa brava. Some recipes also call for the potatoes to be boiled or baked instead of fried, which is a healthier alternative.
If you are interested in making patatas bravas for yourself, there are many recipes available online that can guide you through the process. Just be sure to use high-quality ingredients and plenty of spice for the best results possible. ¡Buen provecho!
Spanish churros recipe
Spanish churros are a popular snack or breakfast pastry in Spain and other Spanish-speaking countries. They are a type of fried dough pastry, similar in shape to a long, thin stick, and are usually served hot and dusted with sugar.
The dough for churros is made by mixing flour (harina), water (agua), and salt (sal) until it forms a smooth, thick paste. The dough is then piped through a star-shaped nozzle into hot oil, where it is fried until golden brown and crispy.
Churros are often enjoyed dipped in hot chocolate or café con leche (coffee with milk), and can also be served with caramel sauce, dulce de leche (a sweet caramel-like spread), or other sweet toppings.
In Spain, churros are typically eaten for breakfast or as a late-night snack, and are especially popular during festivals and celebrations. They can also be found in many churrerías, which are small shops or stands that specialise in making and selling churros.
In Australia you can try churros in San Churros, but they are not the authentic Spanish churros 🙂
Hope you enjoy with these dishes as I do when I have the opportunity to prepare or find a good Spanish restaurant in Australia. I enjoy to share typical Spanish food in my classes. You can join us and have a chat. Book a class, is free and for all levels. I see you there.
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