Spanish cuisine


Gazpacho Andaluz – Andalusian Cold Tomato Soup

Gazpacho is a cold tomato soup from Andalusia, Spain. Centuries ago, gazpacho was made with nothing more than bread, garlic, salt, olive oil, vinegar, and water.

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Hornazo – Chorizo and Egg Pie

Hornazo is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs.

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Pa amb Tomaquet – Catalan Tomato Bread

Pa amb tomàquet or pa amb oli consists of bread — optionally toasted — with tomato rubbed over and seasoned with olive oil and salt. Sometimes garlic is rubbed on the bread before rubbing in the tomato. In many Catalan restaurants, the tomato mixture is pre-made and is brushed on the bread.

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Patatas Bravas

Typically consists of white potatoes that have been cut into about 2 centimetre irregular shapes and then fried in oil and served warm with a sauce such as a spicy tomato sauce or a mayonnaise.

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Pescado Frito – Andalusian Fried Fish

Served hot, freshly fried, and can be eaten as an appetiser (for example with a beer or wine), or as a starter or main course. Usually Pescado Frito is served with fresh lemon, which is squeezed over the fish or occasionally in escabeche (a vinegar marinade/souse).

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Pestiños – Spanish Christmas Cookies

A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of Southern Spain. It is a piece of dough, deep fried in olive oil and glazed with honey or sugar.

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Pisto

Pisto is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.

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Potato and Broccoli Tortilla – La Papa y Brócoli Tortilla

Your normal Spanish Tortilla is full of potato; the addition of broccoli in this tortilla adds extra colour and texture and makes for a lighter meal.

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Salmorejo Cordobés – Chilled Tomato Soup

Salmorejo is more filling than gazpacho, with added bread, and extremely tasty thanks to extra virgin olive oil, vinegar, garlic and seasonings.

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Sopa de Ajo Blanco – White Garlic Soup

Everyone has heard about the traditional red gazpacho soup, and many have tasted it. However, this recipe for cold white garlic soup or sopa de ajo blanco is just as tasty and refreshing. In fact, garlic lovers would probably vote for this soup hands down. It is easy, quick and healthy.

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Stewed Peppers – Pimientos Estofados

This side dish or garnish of stewed peppers (capsicum or bell peppers) goes especially well with fish or any fatty meats such as pork or duck.

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Tortilla de Habas – Broad Bean Omelette

This thick Tortilla de Habas Spanish omelette made with small broad beans is popular in Murcia (south eastern Spain), where many of the beans canned for export are grown. It cuts into squares well for tapas.

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Tortilla de Patatas – Spanish Omelette – Tortilla Espanola

The Spanish omelette or Spanish tortilla, also called simply tortilla in English when there is no confusion with the Mexican maize tortilla, is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.

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Xató Sauce

Xató is a typical Catalan sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and salted cod (bacallà).

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