Search results
Results from the WOW.Com Content Network
small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly. Paella. Valencia. rice dish. a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana). Patatas bravas ("fierce potatoes") Madrid. potato dish. cube-shaped fries with salsa brava, a spicy sauce.
The arrival of Europeans in the Americas in 1492 initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain was where chocolate was first mixed with sugar to temper its natural bitterness.
Garbure – Stew in French cuisine. Gazpacho – Spanish cold soup dish. Gazpachuelo – Spanish soup. Lobster stew – Various stews involving lobster. Olla podrida – Spanish stew made with chickpeas and beans. Ollada. Piperade – Basque vegetable dish. Pisto – Spanish dish. Porra antequerana – Andalusian soup.
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Carcamusa. Beef stew, usually with potatoes, vegetables and chilli sauce. Chopitos. Battered and fried tiny squid, also known as puntillitas. Cojonuda. A small toast with Spanish morcilla topped with a fried quail egg, and sometimes served with a little strip of red, spicy pepper.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
Tapas. Tapas (Spanish: [ˈtapa]) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal, and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have ...