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a dish consisting of a cooked botifarra and dry beans. Calamares en su tinta everywhere fish dish calamari cooked in their own ink, often served with rice Callos a la madrileña Madrid: meat dish an offal (tripe) dish Carcamusas: Province of Toledo: meat dish a dish consisting of cooked lean meat and season vegetables.
This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. [1] Many vegetable-based dishes exist throughout the world.
The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of ...
Arroz rojo (Spanish rice) Arroz a la tumbada (rice with seafood) Arroz con pollo (rice with chicken) Arroz negro (black rice) Arroz poblano; Arroz rojo (red rice, Mexican rice, or Spanish rice) Green spaghetti, a celebration dish of spaghetti in a roasted poblano cream sauce [3] [4] Morisqueta
Name Image Description Aceitunas [[Olives, sometimes with a filling of anchovies or bell pepper ,red bell pepper: Albóndigas: Meatballs with sauce : Aioli "Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
6. Tlayudas. Origin: Mexico Likened to a Mexican pizza, tlayudas are made with a thin, crispy corn tortillas the size of a dinner plate. They're griddled and topped with layers of refried beans ...
Escabeche of tilapia, from the Philippines. Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
Escalivada (Catalan pronunciation: [əskəliˈβaðə]; Spanish pronunciation: [eskaliˈβaða]), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada, [1] is a traditional dish from Roussillon, Catalonia, València, Murcia and Aragón of smoky grilled vegetables. [2]