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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.
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6] The dish is sometimes seasoned with whole rosemary branches.
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.
Jamón, or cured ham, is the most celebrated Spanish food product. Legs of ham were traditionally salted and hung up to dry to preserve them through the long winter months.
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 ...
Spanish omelette[1] or Spanish tortilla[2] is a traditional dish from Spain. It is celebrated as one of the most popular dishes of the Spanish cuisine. [3] It is an omelette made with eggs and potatoes, usually including onion. It is often served at room temperature as a tapa. It is commonly known in Spanish-speaking countries as tortilla de ...
Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or dinner in restaurants in Spain. [5] The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water ...
Andalusian cuisine is the regional cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called pescaíto frito[1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. Culinary influences come from the historic Christian, Muslim, and Jewish ...
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