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Common ling: fish a large member of the cod family Calçot: Catalonia: vegetable a variety of scallion from Valls (Tarragona) Gofio: Canary Islands: a stoneground flour made from roasted cereals (e.g. wheat, barley or bot fern, maize) and a little added salt. Squid (food) seafood Squid
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Spanish by Choice/SpanishPod newbie lesson A0127/Print version - Wikibooks, collection of open-content textbooks; Date and time of digitizing: 14:39, 4 May 2009: Software used: Firefox: File change date and time: 14:39, 4 May 2009: Conversion program: Acrobat Distiller 8.1.0 (Windows) Encrypted: no: Page size: 612 x 792 pts (letter) Version of ...
The use of garlic has been noted as common in Spanish cooking. [5] The most used meats in Spanish cuisine include chicken, pork, lamb and veal. [6] Fish and seafood are also consumed on a regular basis. [6] Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg
Dips – Dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food. List of common dips; Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of ...
Platter of cocido madrileño, a traditional and emblematic part of Madrid cuisine, featuring two of three traditional servings. The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II.
Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain; Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured; Marañuela – Spanish sweet; Miguelitos – Puff pastry dessert from Spain; Natillas – Spanish custard dish of milk and eggs, variety of custards; Pestiños – Andalusian sweet ...