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It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. [1] [2] It forms the base of many vegetable sauces (known in Spanish as sofritos). [3]
noodle dish 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
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.
Callos a la madrileña: A local variation of the Asturian dish, this tripe-based dish is made with chorizo, blood sausage, the hoof and snout of a cow, sweet paprika, and the tripe of a calf or lamb. Tapas de Madrileña : A local variation of the tapa, this bread-based dish is made with salchichón , hummus con aceitunas kalamata and ya cortado ...
The most famous regional dish is fabada Asturiana, a rich stew made with the Asturian typical large white beans (fabes de la Granja), pork shoulder (llacón), morcilla, chorizo, and saffron (azafrán). Other major dishes include beans with clams (fabes con almejas), Asturian stew, Cachopo, frixuelos, and rice pudding.
Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao. [ 1 ] Some of the most well-known main ingredients include ham ( jamón ) from Teruel , olive oil from Empeltre and Arbequina olives, sweet varieties of onion , and unusual vegetables such as borage and cardoon .
A dish based on noodles and seafood, typical of the Valencian coast and originally from Gandia. Arròs amb costra A kind of arròs al forn but covered with an egg which provides the "crust" in the name. It is typical of most of the south of Valencia and especially of Elche. Gazpacho. A famous Spanish dish typical throughout south and central Spain.
Similarly, to Asturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews. [1] Empanadas galegas Galician bread Xamón asado. The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia.
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