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The cuisine of the region of Murcia has two sides with the influence of Manchego cuisine. The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are: tortilla murciana, zarangollo, mojete, aubergine a la crème, pipirrana, etc. A typical sauce of this area is ajo cabañil, used to accompany meat dishes.
Raw bomba rice. Muslims in Al-Andalus began rice cultivation around the 10th century. [9] Consequently, eastern Iberian Peninsula locals often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain.
Platter of cocido madrileño, a traditional and emblematic part of Madrid cuisine, featuring two of three traditional servings. The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II.
A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish. Arròs a banda. A humble preparation typical of the Valencian coast with rice, fish, and garlic. Embotits. Cured sausages.
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 .
The Benedictine Abbey of the Holy Cross of the Valley of the Fallen (Spanish: Abadía Benedictina de la Santa Cruz del Valle de los Caídos), on the other side of the mountain, houses priests who say perpetual Masses for the repose of the fallen of the Spanish Civil War and later wars and peacekeeping missions fought by the Spanish Army. The ...
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These are some of the primary influences that have differentiated Spanish cuisine from Mediterranean cuisine, [citation needed] of which Spanish cuisine shares many techniques and food items. Jamón ibérico. The essential ingredient for real Spanish cooking is olive oil, as Spain produces 44% of the world's olives. However, butter or lard are ...