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a dish with tuna, potatoes, onions, pimientos, and tomatoes. Patatas con costillas adobadas Province of Ávila: stew a dish with potatoes and marinated pork chops Olla podrida: Castilla y León and Extremadura: stew a Spanish stew made from pork and beans and other meats and vegetables Ollada or perolada Catalonia and Valencian Community: stew
This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country . It is a cuisine influenced by the people who, throughout history, have conquered the territory of that country.
Gazpacho (Spanish: [ɡaθˈpatʃo / ɡahˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. [1] It originated in the southern regions of the Iberian Peninsula and spread into other areas.
Pork dishes are also very popular, among them, magras con tomate . Popular Aragonese recipes made with bread are migas de Pastor, migas con chocolate , regañaos , and goguera . Legumes are very important to Aragonese dishes, but the most popular vegetables are borage and thistle, as well as the famed tomate rosa de Barbastro .
Distinctive vegetable dishes of Valladolid cuisine include sopa de chícharos (or guisantes), a pea soup with spearmint added in for flavoring (in Spanish, pea is guisante or chícharo); coliflor al ajoarriero (cauliflower in garlic); legumes in dishes such as alubias con patuño de cerdo (beans with pork leg); with cereals the pans and derivatives such as sopa de ajo garlic soup and the sopa ...
The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo ( garlic ). [ 1 ] In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried ...
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]