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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
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]
A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish. Arròs a banda. A humble preparation typical of the Valencian coast with rice, fish, and garlic. Embotits. Cured sausages. Sobrassada. A typically Majorcan meat-product ...
Manchego cuisine (Manchegan cuisine or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include pisto (a vegetable stew with tomato sauce), gazpacho manchego , Manchego cheese, the white wine of La Mancha , and the red wine from Valdepeñas (DO) .
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 from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon.
This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country . It is a cuisine influenced by the people who, throughout history, have conquered the territory of that country.
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.
Turnips are found in pote de nabos (turnip stew), a typical winter dish, just as chestnuts in the more humble pote de castañes (chestnut stew). Green beans, peas, potatoes, peppers, cawliflower and other vegetables are also common. Mushrooms from the Asturian forests are also found, such as fairy ring mushrooms, oyster mushrooms, and parasol ...