Cuisine Focus – Spanish – Food and Time

Culture and geography played a major role in shaping the Spanish cuisine. This cuisine comprises of dishes that speak of differences in terms of its people’s culinary perspective and ways. The country is also surrounded by bodies of water, therefore influencing the ingredients used in said cuisine. Spain’s rich and long history likewise added to the spectrum of its culinary gems. Many have also recognized the presence of Romans in the early periods, where precious items were traded in lieu of other commodities. It also started the trade between neighboring countries, which in effect did not only emphasize but enhance the food’s local flavor.

The featured dishes in this cuisine are varied and tend to represent Spain’s regions. It also makes use of ingredients including herbs, spices and natural produce. The presence of these valuable ingredients also paved way for the creation of delicious and homemade recipes; most of which are considered distinct and very Spanish.

It basically started with wheat, when the Romans decided to trade this item from Spain to other parts of the world. Legumes, garlic and onions are also essentials that have been traded in the passing of years. Influences have also introduced other ingredients, including potatoes and olives.

It has been said that a multitude of dishes await any Spanish cuisine aficionado. Many of these dishes vary in flavor and texture that it will never fail to satisfy your palate as a dining guest. However, a large number of these recipes are considered common due to its prevalence in certain regions, while some dishes boast of recipes that are essentially of Spanish lineage and roots.

Ingredients Utilized in Spanish Cuisine

Meat:

Chicken, Beef, Pork, Lamb

Seafood:

Squid, Mussels, Crabs, Shrimps, Prawns, Cod, Tuna, Clams

Vegetables:

Potatoes, Olives, Peppers, Tomatoes, Cabbage, Artichokes, Mushrooms

Beans:

Lentils, Chickpeas, Green Beans

Fruits:

Cherries, Bananas, Pears, Apples, Pomegranates

Nuts:

Almonds, Peanuts

Dairy:

Eggs, Milk

Considering the large number of Spanish dishes that is merely available, there are several components that make this cuisine truly definable. Many of its recipes rely on ingredients such as beans and bread. Sausages and cheeses are also popular ingredients. More so, the Spanish cuisine takes pride in its desserts and sweets. Typical samples of this are churros, flan, custard and rice pudding.

Famous dishes likewise include Gazpacho, which is a dish comprised of cold bread and tomato soup. There is the Calamares ala Romana or fried squid for seafood lovers and Chuletillas or grilled lamb chops for meat-eaters.

Stews also comprise this rich cuisine. Famous examples are bean stew or Fabada Asturiana and Cocido, which is a stew comprising of meat and chickpeas. The Famous Jamon Serrano is also identifiable with the Spanish, as it clearly represents their affinity to meats.

Spain, being a country with a long history, did not only prove how resilient its people have become. In the long run, this cuisine also showed us the relevance between food and time. Years ago, this cuisine is simply ruled by the Romans but as days pass, the originality and individuality of its people were allowed to shine. History may have taught us ways and innovative ideas. However, we should not forget that food can be a perfect medium of survival. This cuisine is never different as it vindicated its name somehow. For this cuisine showed how food can complement progress, without necessarily losing its sense of taste and innate style.

Authentic Spanish Recipes

Mixed Paella

Recipe Source: spain-recipes.com

This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.

It’s easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.

• Serves: 6-8
• Difficulty: Intermediate
• Preparation time: 60-90 minutes

Ingredients:

• 1/2 pint of olive oil
• 10 mussels
• 10 clams
• 2 oz boneless pork, diced
• 2 teaspoons minced garlic
• 6 oz onions, chopped fine
• 1 medium tomato, skinned, seeded and chopped
• 1 small red bell pepper, seeded and cut into thin strips
• 1 small green bell pepper, seeded and cut into thin strips
• 1 small yellow bell pepper, seeded and cut into thin strips
• 32 oz skinless, boneless chicken breasts, cut into chunks
• Salt and pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 24 oz lobster claws
• 24 oz rice
• 3 cups (48 fl. oz) chicken broth
• 1/4 teaspoon saffron
• 2 chorizo sausages, cooked and cut into chunks
• 10 uncooked shrimp, peeled and deveined
• 4 oz peas
• 4 tablespoon capers
• Lemon wedges, to garnish

Method:

Scrub and debeard the mussels and clams, discarding any that don’t close when tapped sharply. Set aside.

Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.

In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.

In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.

Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it’s translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.

Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.

Discard any mussels and clams that have failed to open.

Serve the paella straight from the pan, garnished with lemon wedges.

Spanish Omelet Recipe

Recipe Source: spanishrecipes.net

Ingredients:

1 ½ cups of sliced potatoes.
½ cup of chopped onion.
½ cup of chopped red bell pepper.
1 garlic clove, minced.
¼ cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
½ cup of nonfat mozzarella cheese, shredded.
8 large egg whites.
4 large eggs.
¼ teaspoon of salt.
Pinch of pepper.
½ teaspoon of olive oil, divided.
Vegetable cooking spray.

Method:

Place the sliced potato in a saucepan and cover with water.
Bring to a boil; reduce heat.
Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside.
Heat a medium nonstick skillet over medium heat.
Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes.
Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated.
Remove from heat, stir in the cheese and set aside.
In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.
In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet.
Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion.
Cook for 3 minutes, then flip the omelet.
Spoon 1 cup of potato mixture onto half of omelet.
Loosen with a spatula and fold in half.
Cook an additional minute on each side.
Slide onto a plate.
Repeat this procedure with the other half of ingredients.

Image Credit: eatgoodlife.com

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