Spanish Food

Spanish cuisine has evolved over the years, because of the numerous influences received from the times of the Roman Empire, the Arabian rule, and afterwards, from America as well. It was from America, precisely, that many core ingredients of Spanish recipes came from such as chillies, potatoes and tomatoes.

Ancient Spanish recipes, simple and rural, are basically based on onions, garlic, pepper, herbs and some spices, usually saffron. The best known traditional dishes are a number of stew recipes, which denotes their rural origin.

In general terms the dishes in the menu for lunch are just a few, whereas the ones for supper are full of options - starters and main courses. Spanish people usually have supper after 9.30 pm or later. Because of the long hours between lunch and supper the Spanish feel hungry and it is customary to have some snacks called "tapas", based on Spanish olives, ham, or shrimp coated in batter. They often drink a glass of red wine along with tapas, or some Jerez (sherry). These tapas are just snacks and are rather different from the starters for supper, which are similar to the French Horsd`oeuvres - for example sardine, anchovy, vegetables in vinegar, tuna salads and melon.

The following course is usually a creamy soup, like the one with almonds and semolina or the chilled Andalusian gazpacho, made of ground tomato, cucumber, garlic, spices and olive oil. The Boullavisa de San Sebastián, a fish soup, is also delicious.

It is a good idea to taste the numerous Spanish recipes, full of energy and intense flavour. If the traveller can visit the different Spanish regions in Andalucia, he or she will realize that, although a number of dishes are based on fish and onions, the variety of Spanish cuisine is really broad.

Granada’s principle industry is agriculture. The surrounding area is extremely fertile where pomegranates, figs, hazelnuts, walnuts, chestnuts, and almonds are plentiful. With a wide variety of fresh nuts, fruits, and vegetables, it comes as no surprise that Granada’s culinary options are diverse and delectable. Because Granada is close to the ocean, fresh seafood is abundant. 

Almeria’s traditional dishes utilize fresh fruits, vegetables, and seafood. Dishes like clams simmered in a spicy tomato broth, sardines cooked with chili peppers, and “Trigo,” a stew made from wheat berries, pork meat, green beans, and herbs, are popular. Following with traditional Mediterranean culinary trends, Almería’s dishes are packed with tomatoes, garlic, olive oil, and herbs. Dishes are extremely healthy and satisfying.

Jaén’s regional dishes also contain locally grown vegetables as well as olives (10% of the worlds olives oil is produced in Jaén), fresh seafood, wild game. Ajilimoje and Pippirana are just two of the most popular local dishes.

Málaga offers a complete and varied range of recipes and options, for its particular location by the sea and close to the mountains.  Fish and shellfish are fried or boiled, for example in the famous "espetos de sardinas" eaten on the beach or the chill soups like "ajoblanco" based on olive oil, garlic, and almonds. Some typical dishes also include noodles with cod or other types of fish, and clam. Some recipes lead to really high calorie dishes, such as "Crumbs from the Mountains", and the "dish from the Mounts", with chorizo, fried eggs and black pudding.