Spanish food is soaked in delicious tradition. The nation's tumultuous history becomes apparent in even the most common of dishes; the country's rich traditions and religion are displayed in their seasonal dishes. Moreover, eating and drinking are an important cultural pastime in Spain. Food and wine is enjoyed with friends and remains an important part of society.
Here is a quick lesson on the essentials of good Spanish cooking.
Using Quality Ingredients in Mediterranean Food: Olive Oil, Garlic, Tomato
Olive Oil
The backbone of Spanish cooking has always been home-grown and home-pressed olive oil. Spanish food is subtle, famous for its fresh but mild flavors, and olive oil often takes the place of more overbearing seasonings and works as a staple for cooking. This is why although the Spanish produce from 600,000 - 1,000,000 metric tons of olive oil every year, they keep 80% of this product inside the nation's borders. Using quality Spanish olive oil is an absolute must when preparing Spanish food.
Garlic
This pungent bulb is used heavily in Spanish and Mediterranean cooking, and two or three heads should always be kept on hand. Garlic is a normal addition to many Spanish dishes, and is particularly important in the popular garlic mayonnaise sauce, ali-oli.
Tomato
Although tomatoes were discovered in the Americas and brought back to Spain, this important fruit has become a vital addition to Spanish recipes. Now, tomatoes thrive in the hot Spanish sun and the fertile soil and they play a part in virtually every meal.
Meats Play an Important Role in Spanish Food and Pork is a Favorite Ingredient
Beyond the three basic factors, there is a lot of room for creativity. Spain is a dynamic country and each region boasts its own specialty recipes, from paella to tortilla de patatas. Shellfish, pork, chicken, eggs, fish, beef, lamb, and an array of veggies all play a role in the national food identity of Spain.
Pork is particularly important to Spanish food, however. The most popular meat is the traditional cured pork.
Chorizo
This pork sausage has a wide range of flavors and is prepared in a nearly infinite number of ways. It is commonly used as tapa (a small snack that accompanies a drink), in Madrid's famous Cocido, and as an addition to countless soups and stews.
Jamón Serrano
This cured pork is similar to Italy's prosciutto, in that it is uncooked and served in thin slices. Generally, this leg of pork is cured in salt in high mountain areas. The higher the elevation, the more valuable the ham. This cut, along with its more expensive distant relative Jamón Ibérico, is served with a simple ensemble of ingredients. Oftentimes one will see it simply accompanied by bread and cheese (and served with good Spanish wine, of course!)
Seafood, Vegetables, and Eggs in Popular Spanish Dishes
The Fruit of the Sea
Of course food varies by region in Spain, and of course seafood is most popular along the coastline, where shellfish and fish are utilized to create some of Spain's most famous dishes. The famed Seafood Paella, for example, generally includes any combination of mussels, clams, shrimp, prawns, white fish, calamari (squid), and scallops. Sometimes even the ink of the squid is an addition!
Vegetables and Fruits
From onion to potato to peas to zucchini to grabanzo beans to strawberries, produce is extraordinarily important to Spanish meals. Patatas Bravas, Pisto Manchego, Vegetable Paella, Gazpacho (often flavored with cherry or strawberry), Habas con Jamon, and Ensaladilla Ruso are all examples of dishes that utilize the fresh produce of the nation's soil.
Eggs
Eggs are popular in Spain, though not for breakfast. Fried eggs often accompany meat or vegetable dishes. Huevos Rellenos (Stuffed Eggs) are as popular in Spain as devilled eggs are in the USA, though in Spain tuna is a normal addition. And finally, Tortilla de Patatas (Spanish Omelette) is a simple and hearty dish made of potatoes and eggs.
Presenting a Spanish Meal: Essentials for the Table
At nearly every meal in Spain, fresh bread is broken on the table. Generally, dinner goers tear pieces of bread off the loaf with their hands, allowing the table cloth to catch any crumbs.
Olives (Aceitunas) are a normal sight, not surprisingly, at Spanish lunches, dinners and cocktail parties. A wide variety of Spanish olives are available and all are tasty in their own way! Try olives stuffed with anchovies; they are extremely popular in many regions of Spain.
Wine and beer are very important additions to mealtimes. Try a red wine from Rioja, which is one of the most popular wine regions in Spain. The Spanish drink to taste the beverage, not to turn a meal into a wild party.
Meals in Spain are meant to be shared and lunchtime can last for hours. So invite friends and family, relax, and enjoy the flavor!
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