The Spanish cuisine is varied and tempting. This is a surprisingly harmonious combination of traditions and innovative developments and trends. It is impossible to imagine Spanish cuisine without the Iberian pig, which is most often located in the center of the table, as well as the innovative molecular cuisine that appeared in the north of the country and became popular throughout the world.

Photo: National cuisine of Spain

Spanish cuisine - the vanguard of dishes

Most people judge the taste of this country's cuisine by its tourist dishes, which are dominated by tasteless paella and fatty meats of unknown origin. And this is very sad, since Spanish cuisine is rich in delicious, healthy and nutritious dishes. The Spaniards are proud of their national cuisine. This is also proven by statistical data, since in this country the population spends more money on food than in other countries of the world. And this is not surprising. After all, the country’s cuisine is characterized by exquisite simplicity, but at the same time, many famous chefs do not hesitate to experiment, surprising their users with the variety of prepared dishes. The owner of the El Bulli restaurant, Ferran, located in the town of Roses, was especially successful in the development of modern Spanish cuisine. Thanks to his experiments and innovations, Spanish cuisine can compete with French cuisine for the title of “haute cuisine.”

A little history

Photo: Olives

The variety and rich flavor of Spanish dishes is due to the diversity of cultural and ethnic roots of the population. The history and origin of many dishes goes back to ancient times, when the Greeks and Phoenicians considered themselves masters of this peninsula. The latter introduced olives into the diet, which later became the national product. After all, after some time, the Romans began to import olive oil from Spain to their home in Rome. In turn, the Romans’ skills in preserving fish and growing grapes became useful for Spanish cooks.

Many of Spain's culinary traditions, regarding the use of seasonings and herbs, date back to the times of Arab-Moorish rule, which lasted about 8 centuries. Thanks to trade relations, Indian pomegranates, rice, eggplants, African melons and figs from Constantinople appeared in Spain. Since the time of the Moors, the Spanish population has remained partial to sweets. In the 13-14th century, products from the New World appeared in the country - zucchini, peppers, beans, potatoes, which further diversified the already colorful food of the Spaniards.

Important dates that relate specifically to Spanish cuisine

13th century - In Spain, thanks to the settlement of the country by the Moors, plants such as apricot, quince, carob and pistachio trees, almonds, oranges and carrots appeared.

1324 – The first cookbooks written in Catalan began to appear in the Spanish colony. This year the first cookbook, “The Book of St. Sofia" ("Libre de Sent Sovi"). It contained recipes for Catalan cuisine with step-by-step descriptions of preparation.

1519 - After Hernan Cortes conquered Mexico, the whole world learned about such products as tomatoes, chocolate, turkey, vanilla, and chili peppers.

1520 – The first printed book, “The Cookbook” (Libre del coch) by Robert de Nola, was published, which presented the most common dishes of Mediterranean cuisine.

2nd half of the 20th century - A classification system for food products began to be introduced in the country. The new list included more than 100 products that began to be marked with the DO (Denominacion de Origen) protection mark.

1970-1980 – This period is considered the date of the creation of the “new Basque cuisine” (nueva cocina vasca). The developers of the new, easier “healthy peasant food” were Basque chefs who innovated under the influence of French cuisine. In just a few years, innovations have become widespread throughout the country.

2009 - Starting this year, over the course of several years, the provocative cuisine of the El Bulli restaurant, owned by Ferran Adria, has become widespread and popular. His establishment received the title of “best restaurant in the world” for four years.

New provocative cuisine of Spain

Photo: Chef and restaurateur Ferran Adria

Today, alchemy is common in the kitchens of many high-end Spanish restaurants and is gaining increasing popularity due to its innovative and radically new approaches. “New cuisine” (La nueva cocina) is a type of molecular gastronomy. The emerging technology is based on the use of components such as liquid nitrogen, dry ice and others, which were also used in the food industry. The pioneer and successful chef of this trend was Ferran Adria, who spends a huge amount of time in his own funded laboratory, where research takes place and more and more new recipes for innovative cuisine appear.

For the Spaniards, Ferran Adria is a real legend, because this man went through a long and difficult path to become the owner of a restaurant. He first started working in the kitchen by washing dishes. He got a job as a dishwasher to earn money for a trip to the sea for relaxation.

Today, this man's restaurant has a unique operating schedule. Visitors can come here only for six months; for the remaining six months, the establishment is closed for receiving guests. Table reservations are only made one day before the restaurant opens for the new season. The most surprising thing is that, despite the huge number of applications for one place in the restaurant, the establishment remains unprofitable. Since 2003, Adria has received the title of “best chef”.

It was Adria who became the founder of the new destructive cuisine. Moreover, he not only develops new dishes, but also conducts experiments with combinations of various products and the transformation of traditional dishes into new versions.

An example is the transformation of the usual hot Catalan dish, which includes spinach, raisins, pine nuts, olive oil, into a cold frozen dessert of spinach, served with sherry and fried pine nuts. There are a huge number of such attractive options and experiments. Popular experimenters include Juan Mari Arzaca, Sergi Arola and Pedro Subijan. Thanks to the developments and experiments of such chefs, Spain is a leader in the world of innovative, cutting-edge cuisine.

DO – quality mark

Modern people strive to eat not only tasty, but also without harm to the body. Today everyone cares about the quality of products. The Spanish government is no exception, they also strive to protect their products from counterfeiting. The National Institute for Quality Control (Instituto Nacional de Denominaciones de Origen) has developed its own DO (Denominacion de Origen) classification system, which includes the most common products. Only products that meet certain requirements and criteria can receive such a quality mark.

Bread, meat and vegetables are staple foods

The source of meat for the Spaniards is pigs

Photo: Spanish pork dish

It can rightly be said that the main animal of Spain is the pig. More than 20 thousand heads of these animals are raised in the country. It is also worth noting that all parts of the pig, including legs, ears, and heads, find their use in Spanish cuisine. Pork gained its special significance in the Spanish diet back in the Reconquista period, when eating this meat was considered a distinctive feature of ethnic and political affiliation. Moors and Jews do not eat pork at all.

For the Spaniards, from ancient times to the present day, an important date for peasants is the day of pig slaughter - Matanza, which falls in November. In central Spain, most houses still have dried hams hanging from hooks today. And on holidays, the main central dish, which is placed with honor on the table, is suckling pig. To be fair, it should be noted that even today every Spaniard eats pork throughout the day. This meat is included in most Spanish national dishes that are common in the country:

• Chorizo ​​is a delicious smoked sausage;
• Tocino – bacon;
• Lomo – dry-cured pork sausage;
• Salchichon – ham sausage;
• Morcilla is a blood sausage.

This is not a complete list of dishes based on pork.

Dry-cured ham – jamon

Photo: Hamon

The mountains of Andalusia produce a high quality pork product that is popular and in demand throughout the country. This is a jamon ham, for the production of which the meat of white pigs (jamon Serrano) is used. It matures in special drying kilns (secaderos), which are located on the slopes of the Sierra Nevada. It is there that there is the dry cold wind necessary to obtain such a taste. Before hanging the hams to dry, they are thoroughly rubbed with sea salt. It can take from 12 to 32 months until the final readiness of the product from the moment of hanging for drying and removal.

The places in Treveles are famous for the best hams of this nature, but no less popular and tasty products are in Tereul (Aragon), the province of Girona (Catalonia) and Soria (Castile and Leon).

But the most revered of all cured hams is black leg jamon (pata negra). This meat is distinguished by the fact that it is made from the hams of black-hoofed pigs of the Iberian breed. The pigs used to prepare this product graze freely in the areas of Extremadura and Andalusia, where holm oaks grow. It is the acorns of this plant that pigs eat. The most delicious Andalusian jamon is produced in Jabugo.

Cohrizo – delicious sausage delicacies

Spain is second to none in the production of delicious and varied sausages. It is worth noting that the range of sausage products is dominated mainly by dry-cured sausages. Almost the entire country produces dry-cured sausage choriso, which has become famous throughout the world. There are many varieties of this product, but its main distinguishing feature is its bright red color. It is achieved due to the chili pepper and paprika included in the composition. Other ingredients include, naturally, pork, which is chopped and has a fatty nature, garlic, spices and other parts from the pig carcass. In each region, the composition of the recipe is slightly different. Today there is a huge variety of chorizo. These can range from mild to overly spicy sausages, as well as from a dry-cured nature to heat-treated products.

Bakery products

Photo: Pan candela – premium bread made from quality wheat

When talking about the cuisine of Spain, the story would not be complete without mentioning bread. After all, this is a fundamental product in any country. There are two main types of baked goods common in Spain:

1. Pan de barra is a thin loaf that spoils very quickly. In its appearance and taste characteristics it resembles a French baguette.
2. Pan de chapata is a loaf-shaped bread with a denser structure that can remain fresh for several days.

The country's main breadbasket is Castile, where vast areas of land are devoted to the cultivation of high-quality wheat. Bread baking in Castile is done by trained bakers (panadero), who get up very early. They need to bake three main types of bread that are in demand by the population every morning:

• Pan candela – premium bread made from quality wheat;
• A kind of round bread;
• Breadsticks (colin).

But residents of each region have their own unique recipes. For example, residents of the Balearic Islands and Catalonia prefer pa de pages, a tomato-based type of bread. And in Andalusia, the favorite bakery product is cornbread (borona). It is sometimes stuffed with meat.

Vegetable dishes in Spain

Photo: Salad ensalada mixta

Another favorite and almost obligatory dish among the Spaniards is salads. And this is probably the only salvation for vegetarians who live in the country or are going there on vacation. Not a single feast or even a simple meal would be complete without a salad. The most popular and common salad is ensalada mixta, which consists of onions, tomatoes, olives and lettuce. Most often, this dish is seasoned with olive oil, lemon juice and salt.

You can watch the recipe for making real Spanish paella in this video:

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Spanish cuisine is diverse and multifaceted; 17 independent regional cuisines can be distinguished (according to the number of Spanish autonomies, which in turn are divided into provinces). Common characteristics for all include the consumption of vegetables (Spaniards especially love tomatoes, potatoes and peppers), seafood, legumes, olive oil, olives, garlic, herbs, wine and rice (for example, paella is the hallmark of Spain). By the way, paella is translated as “big frying pan”, because this dish is really served in a huge bowl. The birthplace of paella is Valencia, but in addition to the classic Valencian recipe (with rabbit and chicken), there are more than three hundred recipes for preparing paella.
Another traditional Spanish dish served for breakfast is tortilla (similar to an omelette and Italian frittata). The classic version of the dish is baked beaten eggs with potatoes. Snacks traditional throughout Spain are called tapas; they resemble small sandwiches. The basis of tapas is a piece of toasted bread with all sorts of filling variations. Empanadas can serve as tapas. Classic empanadas are made with meat, but now they are made with just about anything. For example, with tuna, with vegetables, with mushrooms. They are shaped like a crescent.
Another hallmark of Spanish cuisine is jamon (translated as “ham”). This is a dried pork ham, which after a long period of cooking (the minimum drying period is 1 year) is cut into thin pieces. It is eaten with bread, cheese and fruit. They also stuff pork fillet with jamon and then deep-fry it - this is how flamenquin is prepared (a typical dish of the city of Cordoba, in Andalusia). Various sausages are also prepared from pork, such as chorizo. They have a bright red color due to the fact that they contain paprika.
Spanish cuisine boasts a wide range of cheeses. They are produced in every Spanish autonomy.
The Spaniards love salads made from fresh vegetables, as well as salads with seafood. For example, the Malaga salad (Malaga is a city in Andalusia), widespread throughout the country, consists of potatoes, oranges, olives, onions and dried bacalhau cod.
After salad, Spaniards usually eat soup, such as olla podrida (thick soup with stewed meat). Also popular are two soups from Andalusia, gazpacho and ajoblanco. Gazpacho is a cold tomato soup with vegetables and bread, sometimes with ice. Ajoblanco is also a cold water soup with bread, almonds, olive oil, garlic and sometimes vinegar.
The Spaniards are very fond of fish: tuna (for example, dried mojama tuna), sardines, anchovies, sea bream and others. Of course, seafood is common: mussels, shrimp, oysters, squid, cuttlefish and many others. Catalan stew with fish and seafood is called zarzuela and some consider it “Spanish”

Traditional Spanish cuisine is a curious mixture of Christian, Arab, and Jewish culinary traditions. Most often, meat and seafood are used in cooking: oysters, shrimp, mussels.

As in and, people here really like fresh vegetables and olive oil. Snacks and soups, as well as a variety of sausages, are very popular. But the main dishes are a completely different story! So, what should a tourist try in Spain? What is the main national food made from, when and with what?

Tapas

Traditional Spanish dishes are served as an appetizer with wine or. We can say that this concept itself is dimensionless. Any light food falls under it: from chips, olives and nuts to pork kebab. But most often these are small sandwiches, and each establishment has their own special ones. The Spaniards even like to have fun this way: visit as many bars as possible in an evening, drinking a glass of wine or beer in each and eating a signature snack.

The name “tapas” is translated into Russian as “lid”. But indeed, in ancient times in Spain, these small sandwiches were used to cover glasses of drinks during meals so that dust or midges would not get into them.

In Spanish catering establishments you can order both individual tapas (their price starts from 1.8 €) and assorted plates (tapas sets, the price starts from 14.95 €).

Bread with tomatoes (Pan con tomates)

Spanish cuisine has national dishes that at first glance may seem banal. This is exactly what many people think of the traditional Catalan snack of bread and tomatoes. Of course, until they try this magnificence. Believe me, it’s simply impossible to tear yourself away!

In Spain, a rare lunch or dinner begins without Pan con tomates, and an outdoor picnic without it is completely unthinkable. The best products are used to prepare delicious national snacks. Bread is only of the “country” variety in the form of a fragrant round loaf with a crispy crust. The tomatoes are also special: brown, small and very juicy, so that all the flavor is transferred to the bread slice.

The bread is dried over the fire until a golden brown crust appears, then rubbed with garlic and tomato pulp, salted and sprinkled with rustic. In Spanish cafes, a portion of such delicious bread costs from 2.1 €.

Gazpacho

One of the must-try foods in Spain is real gazpacho. The dish belongs to the category of cold light soups, served in the hot season, prepared from fresh vegetables, pureed.

Gazpacho is a vegetarian cuisine because it does not contain animal fats.

The soup is not just cold, but very cold, because crushed ice is used for preparation. Products, spices and sauce are added to it, after which everything is crushed to a puree state and until the ice is completely thawed. Then add olive oil and immediately serve with crispy croutons.

The most popular varieties of gazpacho are bean and tomato. You can eat one of the most popular Spanish soups in inexpensive cafes for about 5 €.

Fabada

When choosing what to eat as a first course in Spain, pay attention to the hearty, thick white bean soup with smoked meats (sausages, pork ham, blood sausage) and salted lard. It got its name from its main component – ​​large Asturian white beans. It is three times larger in size than other legumes. It has an amazing taste and very thin skin.

This traditional national dish belongs to the cuisine of the northern Spanish province of Asturias. In restaurants it is served in large tureens, the price per serving is between 10-12.50 €.

Paella

All over the world it is considered the national dish of Spain, while in the country itself it is considered to be the traditional cuisine of Valencia. It is from the Valencian word “paella”, which translates as “frying pan”, that the delicious paella takes its name. The main feature of this delicious dish is the harmony of seemingly incompatible products.

The basis of the meal is rice, lightly tinted with saffron, olive oil, white wine and. Additives can vary from chicken and vegetables to fish and seafood. In some areas of Spain, paella is made with beans. Local residents claim that there are about 300 varieties of this dish. You should definitely try at least one of them, for example, mixed with rabbit, chicken and snails.

Depending on the number of ingredients and the level of the establishment, a portion of paella in Spain costs from 5 to 20 €.

Hamon

What meat dishes should you try in Spain? First of all, he is famous. It is prepared from the hind legs of pork, sprinkled with a lot of salt. After salting, the drying process takes place, which lasts from 6 to 36 months in different regions and climatic conditions. The last stage of drying takes place in cellars with a special microclimate; the hams ripen in a suspended state, acquiring a unique aroma and taste.

The meat is cut very thin. This is done by a professionally trained person - a cortador - using a special knife and a cutting stand (jamonera).

If in a restaurant you see someone eating jamon on a piece of bread, it means that this person is a foreigner. The Spaniards will never do this so as not to lose the purity of taste. Jamon is traditionally served with olives and a glass of sherry.

In Spain there are special establishments - jamonerias, where you can eat various types of jamon. In stores, the price for 1 kg starts from 20-30 €. Jamon, marked with a special national quality mark, costs from 80 €, and the exclusive Belotta variety costs 300 €.

Chorizo

Food in Spain is spicy, and if you're wondering what to try, be sure to opt for spicy pork chorizo. It owes its red-orange color to a large amount of paprika, which is the main spice in cooking.

During the cold season, the Spaniards finely chop chorizo ​​and add it to stews, stews or soups. The sausage is also baked in the oven with eggs and potatoes or simply served with pasta. Well, when there is absolutely no time to cook, they simply eat delicious sausage with bread.

It’s just important to know that chorizo ​​is a dry-cured sausage, and the meat used for it is chopped into large slices. If it is produced recently, it must be stewed, baked or fried. You can eat raw chorizo ​​only when it has been drying for at least 3 months. The price of sausage in Spanish stores is from 8 € per 1 kg.

Potato tortilla (Tortilla de patatas)

What else is worth trying in Spanish cuisine is the delicious potato tortilla - an omelette made from chicken eggs with slices of onions and potatoes, fried in olive oil. As a rule, it is prepared on. But in many bars, the tortilla is placed on bread or a bun and served as tapas.

There is a version that tortilla was first prepared in the 19th century by a peasant woman with whom the leader of the Spanish Carlists, Thomas de Zumalacarregui, was staying. She began to think about what to give the general to eat, because there were only onions, eggs and potatoes in the house. This is how tortilla was born, which today is available in any Spanish cafe or supermarket. In or you can try it for about 10 €.

Santiago Cake (Pastel De Santiago)

What delicious desserts to eat in Spain? Start your sweet journey with the Galician Santiago almond cake, which has been known since the 16th century. The recipe was invented in the capital of the autonomous Spanish region of Santiago de Compostela. They were named after the patron saint of the country - Saint Apostle Santiago.

In the Middle Ages, the cake was considered exquisite and expensive due to the high price of almonds. Now this delicacy can be tasted in any region of Spain.

Since the 20th century, cake has been a traditional Spanish dessert. The name “Santiago” can only be assigned to a dessert that was produced in the country.

To prepare the cake, use almond flour, butter, lemons, sugar and nuts. Be sure to decorate the top with powdered sugar, highlighting the cross of Santiago using a special stencil. Served with fine Galician wines.

The Santiago cake has a fairly long shelf life, so many tourists take it as a souvenir from Spain to family and friends. The cost of a cake weighing 700 g is from 12 €.

Churros

For breakfast you should definitely try an interesting sweet dish of Spanish cuisine called “churros”. This dessert is loved all over the world. It is prepared from choux pastry, deep-fried or baked.

Churros are sold in cafes and restaurants, and on street stalls. The tasty delicacy is sprinkled with cinnamon or powdered sugar, and in some establishments it is filled with cream or chocolate.

The best way to try churros is to dip them in hot chocolate while sipping aromatic Spanish coffee with cream. Price per serving 3-4 €.

National Spanish cuisine as such, it was formed and changed over many centuries, which was greatly facilitated by the historical events that took place in the country throughout its existence. Development cooking in Spain occurred in several stages.It all began during the reign of the peoples of Carthage and Phoenicia on the Iberian Peninsula (another name is the Iberian Peninsula), with whom a sincere love for grapes and olives came to the local residents. At the same time, livestock farming and the cultivation of the first grain and legume crops began to develop.

The second stage in the development of Spanish cooking was the rule of the Great Roman Empire, which was marked by the active use of olive oil, onions and garlic, cabbage, lentils and mushrooms. Meat began to be supplemented with fish and seafood, vegetables; The cultivation of useful plants and the grafting of fruit trees continued. During the reign of the Romans, the practice of preparing food - salting, pickling, drying - developed.

Familiar to modern gourmets originality of Spanish cuisine formed in the Middle Ages due to the fusion of Jewish, Arab and Christian traditions. During Muslim rule, national cuisine was enriched with details of Arab culture - citrus fruits, rice, artichokes, almonds and a variety of spices. Thanks to Jewish culture, the inhabitants of the Iberian Peninsula became acquainted with recipes for marmalades, preserves and jams, with the use of eggplants and other vegetables, as well as with the tradition of using a lot of garlic and mainly vegetable oils. Jewish dry bread has also become a tradition - the basis for many modern dishes. Christian culture brought recipe books to medieval cooking in Spain and the continuation of the traditions of the ancient Romans - the use of fish and meat, cereals and legumes, vegetables and fruits.

National Spanish cuisine reached its peak after the discovery of America, when such exotic products as potatoes, corn, sweet and hot peppers, tomatoes, and cocoa appeared in large quantities in the country. From this moment on, the cuisine of the Iberian Peninsula becomes famous in Europe and begins to change under the influence of its closest neighbors - France and Italy.

Features of Spanish cuisine

Manifold Spanish national cuisine due to both the rich historical past of the country and its geographical features. One of the few common qualities that all traditional dishes of the Iberian Peninsula have in common is their extraordinary taste and the constant freshness of the ingredients.

Local cooking uses a large number of products, the list of which varies from region to region. Meat is prepared almost everywhere - pork, veal, beef, rabbit, chicken. Sauces, soups and various snacks made from fish and seafood (oysters, shrimp, mussels, scallops) are very popular. In addition to meat, fish and seafood, Spanish chefs use large quantities of vegetables, onions and garlic, beans and wheat, peppers and tomatoes, cheeses, olives, nuts, honey, fruits and wine. All this abundance is used to prepare main courses, second courses, as well as side dishes, salads and desserts.

Most Popular ways to prepare Spanish food are stewing with vegetables, onions and garlic, smoking and drying, frying in olive oil. In addition, in 19th-century Spain, cooks, of course, use the full range of modern food processing technologies and practice all known methods of cooking.

National Spanish dishes

One has only to listen to these names - gazpacho, paella, churros - and it immediately becomes clear that behind them lies something exotic and, of course, tasty. These three dishes are not only popular in Spain itself, but have long become a kind of calling card spanish cooking worldwide.

Gazpacho- a traditional chilled tomato soup originally from the southern part of the country. Originally it consisted only of stale bread, garlic, spices and olive oil, but modern cooks include tomato juice, some soaked bread, cucumber, parsley, celery, some broth, seasonings, green onions and lemon juice.

Try it paella You can use dozens of different (or very similar) recipes in different parts of Spain, but if you want to try a classic dish, you should choose a recipe from chefs from Valencia. In addition to rice, Valencian paella includes rabbit and chicken meat, scallops and mussels, beans (green, white and string), garlic, tomato, olive oil and spices.

In every Spanish cafe and in the kitchen of every home you can definitely see churros- delicious national pastries made from choux pastry. Churros are baked in the form of thin rings or thick ovals. You should not trust those sellers who offer this food sprinkled with powder or with filling - this is not done with classic sweets!

Culinary tour of Spain

In different regions of Spain, true gourmets have the opportunity to appreciate unique dishes that are prepared only in a specific geographical area. Thus, in the north (in the Basque Country, Asturias, Aragon, Galicia) the best soups and sauces are created, seafood and vegetables are used in large quantities. The most famous dishes that deserve attention are Santander rice, chili stew, octopus stew and other seafood.

The central part of the country (mainly Catalonia) is popular not only for experiments with combinations of products and flavors, but also for sauces - with tomatoes, garlic and all types of peppers, olive oil, herbs and nuts. Dishes that you must try are pork head or pig feet stew, fried pork sausages.

The Spanish south (Andalusia and the Canary Islands) is the kingdom of olive oil. Here they prepare the best roast suckling pigs in Europe, roasted lamb, tripe with fried blood sausages and chili sauce. In addition, in the south one cannot ignore the unique cheeses of La Mancha.

For the uninitiated person, Spanish cuisine is something united and indivisible. However, in fact, Spanish cuisine consists of the culinary traditions of one and a half dozen regions of Spain. And the differences between them are so strong that it makes sense to talk about many dishes not so much as Spanish, but as Valencian, Andalusian, Catalan, etc.

At the same time, the Spaniards also have common culinary preferences (regardless of the region): a love of seafood, olive oil, garlic, juicy fruits and aromatic wines. In addition, rice and tomatoes are very common in Spanish national cuisine. If we talk about specific dishes, then the most famous recipes for dishes of national Spanish cuisine include: paella, turron, gazpacho, zarzuela, jamon ham, tapas...

As you understand, the list of authentic dishes of the Spanish culinary tradition clearly does not end there. So don't stop looking! We, in turn, will try to collect in this section as many recipes as possible for dishes of national Spanish cuisine, which you can treat to all your family and friends.

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