Spain is country with a mixed and complicated heritage and Spanish cooking reflects this fact. While Spain is a Mediterranean country, and many Spanish dishes owe much to this, Spanish food also may include native foods imported into the country from Spain's former colonies in the New World such as beans, peppers, potatoes and tomatoes. Other Spanish dishes draw on the countries Jewish and Moorish heritage - it was good to bear in mind that much of Spain was ruled by the Moors for at least 700 years. Even the Reconquista (the Christian reconquest of the Iberian headland from Muslims) has left its traces in Spanish cuisine - pork is popular in Spanish food, and traditionally was a political statement of Christian identity because it was not eaten by Jews or Muslims.
The most important ingredient in Spanish cooking is olive oil, which is unsurprising when you consider the fact that Spain produces about half the planet's olives. But in the North of Spain, butter and lard are also used.
Other characteristics of Spanish food, include the widespread use of garlic and onions, the portion of bread and wine with many meals, and the intake of fruit or dairy foods as puddings. One especially well-known Spanish custom is the serving of small appetizers ("tapas") with drinks.
Some well-liked Spanish dishes include:
- Gazpacho - A cold vegetable broth that's particularly popular in warmer areas such as Andalusia. Historically gazpacho was made rancid bread, garlic, olive oil, salt and vinegar, but today, bell pepper and tomato are also frequently added. There's also a alternative called &quit;gazpacho manchego&quit; which is served warm, and that obviously includes protein (often rabbit) and mushrooms, and is rather more like a stew than a soup.
- Paella - A rice dish originally from Valencia. The primary ingredients are rice, saffron and olive oil, and the dish is mostly garnished with protein or seafood, and vegetables.
- Chorizo - A tasty sausage made of greasy pork seasoned with chili and paprika. There are two varieties: hot ("picante") and sweet ("dulce"). Most varieties can be eaten cold, although there are some areas of Spain which produce variations that need further cooking. Chorizo is not only eaten by itself, but is often utilized as an ingredient in other dishes.
- Jamon Serrano - Dry-cured ham.
- Fabada Asturiana - A bean stew that also contains black blood sausage ("morcilla"), chorizo and pork, and which is flavored with saffron and other seasoning.
- Olla Podrida - A rich stew with bacon, game birds or game, ham, meat and vegetables.
- Marmitako - A fish stew made with onions, pimentos, potatoes and tomatoes.
- Calamares - Fried squid.
- Pescato Frito - Marinated fish, battered and fried.
- Tortilla de patatas - An onion and potato omelette.
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