{"id":556,"date":"2019-04-04T11:41:02","date_gmt":"2019-04-04T11:41:02","guid":{"rendered":"https:\/\/www.gastronomicspain.com\/blog\/?p=556"},"modified":"2021-09-20T12:20:58","modified_gmt":"2021-09-20T10:20:58","slug":"ten-popular-spanish-cuisines","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/ten-popular-spanish-cuisines\/","title":{"rendered":"Ten Popular Spanish Dishes That Make Foodies Love Spanish Cuisines"},"content":{"rendered":"<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Some of the most <\/span><\/span><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Spanish Cuisines<\/span><\/span><\/strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"> in the world hail from Spain. <\/span><span style=\"vertical-align: inherit;\">This can be taken from the fact that there are restaurants in the country which might take a year, rather than a month in advance for booking. <\/span><span style=\"vertical-align: inherit;\">Also, most grand weddings and parties around the globe serve <\/span><\/span><a href=\"https:\/\/www.gastronomicspain.com\/en\/\"><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Spanish Cuisines<\/span><\/span><\/a><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"> to their guests. <\/span><span style=\"vertical-align: inherit;\">In this article, we have enlisted some famous Spanish recipes that are in demand all over the world.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Gazpacho<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Nothing tastes better on a hot, summer day than a glass filled with Gazpacho. <\/span><span style=\"vertical-align: inherit;\">It mainly combines pestle-mortared cucumber, garlic, onion, pepper, and tomato with olive oil, salt, water, and wine vinegar. <\/span><span style=\"vertical-align: inherit;\">Spanish\u00a0<\/span><\/span><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">cuisines<\/span><\/span><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"> hails from mainland Spain&#8217;s most southerly region, Andalucia, today it&#8217;s popularly consumed all over the world during hot summer days.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Iberian Ham<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Sliced ham is one of the most distinctive taste sensations all over the world. <\/span><span style=\"vertical-align: inherit;\">It is estimated that Spain produces a massive 40 million hams a year. <\/span><span style=\"vertical-align: inherit;\">Walk into any bar in the country and you will always see a leg of ham. <\/span><span style=\"vertical-align: inherit;\">On request, one of the bar staffs will slice said ham into succulent slices to serve you.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Calamari<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">There is no argument that anything deep-fried tastes great. <\/span><span style=\"vertical-align: inherit;\">What is beyond doubt is that nothing tastes more scrumptious than crunchy battered squid. <\/span><span style=\"vertical-align: inherit;\">Especially when doused in freshly-squeezed lemon, it tastes amazingly yummy.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Octopus to the Gallega<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Pulpo a la Gallega or Pulpo a Feira is a traditional dish from the region of Galicia. <\/span><span style=\"vertical-align: inherit;\">It is the main dish enjoyed and served to guests during the patron saint festival in the city of Lugo. <\/span><span style=\"vertical-align: inherit;\">It is often served as a tapa (starter dish), but can be served as a main dish.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Spanish tortilla<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">The key is to leave the eggs slightly undercooked; <\/span><span style=\"vertical-align: inherit;\">that&#8217;s what gives this to custardy (not bouncy) texture. <\/span><span style=\"vertical-align: inherit;\">It is much thicker than any other version of omelets. <\/span><span style=\"vertical-align: inherit;\">Chopped onions are sometimes added to the dish which often sparks controversial conversations with Spaniards.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Catalan cream<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Crema Catalana is a famous Spanish custard dessert that is made from milk, cream, sugar, vanilla, orange peel, and cinnamon. <\/span><span style=\"vertical-align: inherit;\">In this dish, caramelized sugar tops rich custard, flavored with citrus zest and cinnamon.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">sausage<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">This spicy, sweet sausage is a traditional Spanish dish that might linger for several hours after you eat it. <\/span><span style=\"vertical-align: inherit;\">Probably heavy on the garlic, it uses natural casings made from intestines, a method used since Roman times. <\/span><span style=\"vertical-align: inherit;\">Most sausages being fermented, cured and smoked may be sliced and eaten without cooking or added as an ingredient to any main dish. <\/span><span style=\"vertical-align: inherit;\">However, some sausages sold as chorizo may not be fermented and cured, and thus, requires cooking before consumption. <\/span><span style=\"vertical-align: inherit;\">Spanish chorizo and Portuguese chouri\u00e7o get their distinctive smokiness and deep red color from dried, smoked, red peppers.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Fabada Asturiana<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">This signature Asturian dish of fabada, alongside morcilla, is similar to black pudding. <\/span><span style=\"vertical-align: inherit;\">This hearty white-bean stew is favorite among mountain dwellers and it&#8217;s helpful in warming themselves up when the cold snap of winter strikes.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Spicy potatoes<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Patatas Bravas is a nation-wide favorite in Spain. <\/span><span style=\"vertical-align: inherit;\">They combine a fiery red sauce, varying in composition from one province to another, accompanying humble spuds which have been peeled, cubed and fried.<\/span><\/span><\/p>\n<ul>\n<li><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Paella<\/span><\/span><\/strong><\/li>\n<\/ul>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">This dish combines flavored rice, chicken or rabbit meat, vegetables, and fragrant spices. <\/span><span style=\"vertical-align: inherit;\">It originated somewhere in the mid-19th century, on the shore of Lake Albufera. <\/span><span style=\"vertical-align: inherit;\">Although the seafood versions are considered traditional in more coastal areas, the vegetable paella is a good alternative for those on a diet or vegans.<\/span><\/span><\/p>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">\u00a0Needless to say that each regional specialty food in Spain is worth trying. <\/span><span style=\"vertical-align: inherit;\">If you want to taste any of your favorite Spanish delicacies, do not wait anymore. <\/span><span style=\"vertical-align: inherit;\">Just place your order with us and get your meal delivered at home.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some of the most Spanish Cuisines in the world hail from Spain. This can be taken from the fact that there are restaurants in the country which might take a year, rather than a month in advance for booking. Also, most grand weddings and parties around the globe serve Spanish Cuisines to their guests. In [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1283],"tags":[],"class_list":["post-556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spanish-food"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=556"}],"version-history":[{"count":1,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/556\/revisions"}],"predecessor-version":[{"id":5810,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/556\/revisions\/5810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/558"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}