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a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of León: meat is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. 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.
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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 ...
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice." [12] The traditional pan known as paella or paellera, along with a traditional wooden spoon used to stir and ...
Cochinillo asado is a Spanish roasted suckling pig. Pigs no older than 5 weeks are used, roasted whole on a spit in an open brick oven. The meat is fall-apart tender, with very little fat and ...
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
The first Spanish restaurant to be awarded 3 stars in the Michelin Guide was, in fact, Zalacaín, a Basque restaurant, although located in Madrid. Juan Mari Arzak in Donostia became the most famous exponent and one of the first three-star Michelin Guide restaurants in Spain.