Spanish cooking has popular roots. It is the people’s cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is one of the reasons why cooking differs so much from region to region.
The two basic ingredients of all Spanish food are olive oil and garlic. Here is a list of typical ingredients and foods:
Spanish recipes either call for olive oil or lard, mainly olive oil. Extra virgin olive oil is worth the added expense.
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.
Because Spain is surrounded on three sides by water, fresh seafood is always plentiful in the markets and is eaten daily.
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.
Spanish love sausage, in particular their chorizo, a pork sausage made with paprika.
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 are eaten daily either fried, deviled, or in a Spanish omelet. They are an essential part of many recipes, including desserts.
Chicken is very popular and is eaten regularly. It is prepared in every way, but mostly commonly is fried, roasted or stewed.
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.
Beans and chickpeas (garbanzo beans) have been a staple of the Peninsula for centuries and rivaled bread as the most commonly eaten food!
Spain is one of the top producers of almonds, hazelnuts and walnuts.
Garlic, onions and herbs such as oregano, rosemary and thyme are used, but garlic more than the others.
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....................................................
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