International Cuisine

Spanish Cuisine:

INTRODUCTION:
 The food in Spain tends to be more adventurous and somewhat fancier than the dishes
commonly served in any other country.
 Spaniards choose to start the day with a delectable Churro accompanied by a strong cup of
coffee or hot chocolate.
 This fluted, straight version of a doughnut is a traditional food that was introduced into the
Spanish colonies in the Caribbean and Latin America and is still popular here.

Paella:
 Probably the most familiar dish served in Spain is Paella, a rice and meat concoction that is
prepared in a wide shallow pan with sloping sides.
 The meat is first browned in the paella pan and then set aside while the vegetable ingredients
are sautéed.
 Rice and liquid are added before the meat is arranged on top.
 The assembled dish is baked on the floor of the oven for about 30 minutes so the rice absorbs
the water and flavours blend.
 Saffron is always an ingredient in paella. The orange to yellow stigma of purple crocus.
 This also adds to the flavour of the dish.

Cocido:
 Another national tradition is cocido, which varies greatly from place to place but consists of
three courses: clear soup, a platter of cooked vegetables, and an array of boiled meats.
 This is often consumed for the mid day meal around 2:30 P.M.
 Appetites for this meal generally are quite large.

Spanish life:
 Spaniards typically have a long rest period for much of the hot afternoon.
 This siesta is followed with more work before stopping to enjoy drinks and Tapas (little plates of
food served at bar). To help control appetites until dinner is served usually at 10:00 P.M. or
later.
 The Spanish people thrive on their late dinning hours and social evenings.
 Life is not meant to be rushed in this warm climate.
 Spanish wines usually are served at meals.
 Flan is a favourite dessert that has been transplanted to countries in the western hemisphere by
Spain.
Basques:
 The Basques in the northeast corner of spain have created a cuisine over many centuries that
clearly reflects their geography.
 The rugged terrain of the Pyrenees Mountains and the proximity of the Atlantic have fostered
sheep- herding and a bit of cattle and hog production as well as a considerable fishing.
 The result is a cuisine that focuses on the natural flavours of their ingredients.
 Lamb, Pork, some Beef, Cheeses(often made from ewe,s milk) and a wide variety of local
seafoods provide the protein in Basque Meals.
 Local vegetables include Haricot (dry) beans of varying colours, green beans, peas, broad beans,
cabbage, cardoons, potato and mushrooms.
 Apples, cherries, and walnuts are other foods produced in the region that appear frequently in
various dishes.
 A typical Basque dish is Marmitako,a stew featuring potatoes and tuna.
 A potato and leek soup (porrusalada) is also popular.
 Salt cod appears in several Basque dishes, such as Bacaloa al Pil Pil in which the salt cod is
served with Garlic Sauce.

X----------------------------------------------X