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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]
Northern Spain curd A cheese-like product (milk curd), made traditionally from ewe 's milk, but industrially and more often today from cow's milk. served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey.
A common sight in bar counters and homes across Spain, served as a tapa, [5] a light lunch, or a dinner along with a salad Empanadillas: Large or small turnovers filled with meats and vegetables [6] Ensaladilla rusa: Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise Fried cheese
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.
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. 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 ...
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.
Along Spain's Mediterranean coast, rice was predominantly eaten with fish. [10] [11] 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]