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a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
Some country-wide staple dishes common throughout Spain include croquetas , paella (a rice dish from the Valencian community), ensaladilla rusa (Olivier salad), gazpacho (a vegetable cold soup), and tortilla de patatas (Spanish omelette). [50]
A common sight in bar counters and homes across Spain, served as a tapa, [5] a light lunch, or a dinner along with a salad Empanadillas: Large or small turnovers filled with meats and vegetables [6] Ensaladilla rusa: Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise Fried cheese
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice." [12] The traditional pan known as paella or paellera, along with a traditional wooden spoon used to stir and ...
Another popular and more modern explanation says that King Alfonso XIII (1886–1941) stopped by a famous tavern in Cádiz (an Andalusian city) where he ordered a glass of wine. The waiter covered the glass with a slice of cured ham before offering it to the king, in order to protect the wine from the blowing beach sand, as Cádiz is a windy place.
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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.
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