Spanish Food
Frangollo is a Canarian dessert dish, made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist, for example replacing the milk with water, or adding aniseed.
Squid sandwich or bocadillo de calamares in Spanish, is a culinary specialty very common in Spain consisting of squid battered in flour and fried in oil that is usually olive, or the more sophisticated
Pinchos, Spanish for “spikes,” A pincho, pintxo or pinchu is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in La Rioja, Cantabria, Asturias, the Basque country and Navarra.
Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.
Chistorra is a type of fast-cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of chorizo.
Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.
Natillas de Leche is a rich vanilla-flavored egg custard from Spain, lightly flavored with lemon and cinnamon.
Fuet
Fuet is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the comarca of Osona and is also known as Vic fuet. It is flavored with black pepper and garlic, and sometimes aniseed, but unlike Chorizo contains no paprika.
Hornazo is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo, and hard-boiled eggs. In Salamanca, it is traditionally eaten in the field during the “Monday of the Waters” festival.
Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients.
Torta de Santiago or Tarta de Santiago, literally meaning cake of St. James, is an almond cake or pie from Galicia with origin in the Middle Ages. The Galician for cake is Torta whilst it is often referred to Tarta, which is the Spanish word for it.
Orujo is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left after pressing of the grape) from northern Spain. It is a transparent spirit with an alcohol content over 50% (100° proof). Its name comes from the expression “aguardiente de orujo” (pomace spirit).
Grappa, an example of a brandy made from grape pomace.
Pomace, or marc, is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy.
Lomo Ibérico de Bellota is the ultimate Ibérico sausage. A whole pork loin is seasoned with smoked paprika and sea salt, then cured in a casing for 3 months.
Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind.
Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.
Crema catalana is a Spanish custard dessert very similar to crème brulee. This creamy dessert is made with milk, cream, egg yolks, sugar, vanilla, orange peel, and cinnamon. … This dessert is made with milk, cream, egg yolks, sugar, vanilla, orange peel, and cinnamon.
Cochinillo asado, or roast suckling pig, is one of the most typical dishes in the cuisine of Castilla, Spain, especially in the city of Segovia. … A roast suckling pig is part of a tradition of farm-to-table eating that’s appeared in literature, from Cervantes to Hemingway, for …
Chorizo Riojano is one variation from among several hundred regional Spanish chorizo sausages. More specifically from the Rioja region within Pamplona, …
Chireta is an Aragonese type of haggis. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees.
botifarra dolça
Squid sandwich or bocadillo de calamares in Spanish, is a culinary specialty very common in Spain consisting of squid battered in flour and fried in oil that is usually olive, or the more sophisticated
Andorran Escudella:
– The national dish of Andorra is Escudella. This dish is a stew made from gelatinous bone broth and Chicken, Ham and Sausage with Veal or …
Escudella, which basically means soup, is considered the national dish of Andorra. This hearty dish is essentially a ham, chicken, sausage, …
