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Spain is a country of diverse landscapes and vibrant culture, and this is reflected in its cuisine. Spanish cuisine is a celebration of bold and rich flavors with fresh ingredients.
It is also described as a market kitchen. Whatever is available at the market is used. Thus, many of the products used are local and seasonal. From the agricultural fields and greenhouses in Andalusia to the freshly caught fish and seafood along the coast, each region has its own unique flavors and specialties. Olive oil, garlic, tomatoes and peppers are key ingredients that form the basis of many Spanish dishes.
Whether you enjoy tapas, paella or a sweet dessert, the flavors of Spain transport you to a world of culinary delights.
Spanish cuisine itself again consists of different regional cuisines. On the menu in Andalusia you will find completely different dishes from those in Catalonia or the Basque Country. Especially in inland Spain, they eat heavier dishes, such as a hearty bean or potato stew with meat and sausage. On the coast, meals are lighter and include many ingredients such as fish, rice and vegetables. Thanks to these regional differences, it is a very varied cuisine. Below the Andalusian and Basque cuisines are further explained.
Andalusian cuisine
Andalusia is the southernmost region of Spain. It is known for its abundance of fresh produce grown on its farmlands. The warm Mediterranean climate provides an abundance of olives, citrus fruits, almonds and various seasonal vegetables. These ingredients form the basis of many Andalusian dishes such as ajo blanco (almond and garlic soup) and ensalada malagueña (Malaga-style salad). A hint of Moorish influences can also be found in the cuisine. In fact, the Moors ruled the region for centuries. They introduced exotic spices, such as cumin, saffron and cinnamon. These spices give a unique and aromatic character to dishes such as arroz con pollo (rice with chicken) and albóndigas (meatballs in sauce). Other well-known Andalusian dishes include gazpacho (a refreshing cold soup based on tomatoes, cucumbers, peppers and garlic), gambas al ajillo (garlic shrimp) and pescaíto frito (fried fish).
Basque Cuisine
Basque Country is located in the northern region of Spain, and because of this location in the mountains as well as by the sea, both land and sea products are widely used. The sea provides plenty of fresh fish and seafood, including hake, cod, anchovies and shellfish. These ingredients can be seen again in a well-known Basque dish, Marmitako (hearty fish stew). But meat also plays an important role, with succulent cuts of beef, pork and lamb. The famous chuletón (txuletón), a thick and perfectly grilled steak, is a testament to the Basque love of excellent meat. Pincho (Pintxos), the Basque version of tapas, is a well-known culinary tradition in the region. The name comes from the Spanish word pinchar meaning to pierce. In fact, the small snacks are served on a slice of (stick) bread and pierced with a skewer/spike. Other well-known Basque dishes include piperade (tomato bell pepper pot served with egg and ham), bakalao al pil-pil (cod with hot pepper sauce) and axoa (a veal stew with herbs, peppers and onions).
Chili peppers, called "pimientos"in Spanish, are essential in Spanish cuisine and often a key ingredient in several traditional dishes. They contribute to the complexity and depth of flavor of Spanish dishes. Whether adding a touch of heat to tapas, flavoring stews or adding a smoky flavor to sauces; chili peppers play an essential role in vibrant Spanish cuisine!
One of the most famous Spanish peppers is the Pimientos de Padron. The small green tapas peppers are usually fried or grilled in olive oil and sprinkled with sea salt. The mild peppers have a delicious slightly bitter and sometimes spicy flavor. It is a popular tapas dish.
The "normal" pepper red, which we also call Spanish pepper in the Netherlands, despite its name, does not come from Spain, but from Central and South America. The prefix "Spanish" originated when peppers were brought to Europe from America through Spanish traders in the 16th century. Thus, there are many different names for this pepper, Spanish pepper, pepper red, Lombok, Cayenne, are all different names for the same pepper. And is used worldwide to flavor dishes, including in Spain.
Spanish cuisine also features dried chilies, such as the Ñora chili pepper. These small, round peppers are sun-dried to develop a more intense sweetness. This dark red bell pepper adds flavor to many Spanish dishes and is an essential ingredient in a Romesco sauce and in many other sauces. This dried Ñora is used to make your own smoked sweet paprika (pimientón). This paprika is unlike the paprika you find in the supermarket, as the Ñora pepper provides a deep smoky flavor. It is also an indispensable product in Spanish chorizo sausage and various tapas dishes.
Another popular dried chili pepper is the "guindilla," which is also used to make a pepper garland (string). These mildly spicy peppers are often pickled and served with dishes such as pintxos. Or are used to flavor sauces. They add a slightly spicy and slightly smoky touch to a dish.
Spain is also the country of many farmlands. All sorts of things are grown there, including our peppers during the winter months (October-April). Westlandpeppers has been working for years with the same growers in Spain who grow especially for us. There they grow the same varieties of peppers that we have here during the summer season, such as the Habanero, Pimientos de Padron, Aji Amarillos and also the snack peppers. So we can offer year-round products. They are also Global GAP, GRASP & PlanetProof certified and with this they more than meet the strict requirements of supermarkets and PlanetProof. They grow in the area of Almeria, which is also called the sea of plastic "mar de plástico", this is not a real sea, but a super large area of about 30,000 hectares with plastic greenhouses. Today, the area constitutes the largest concentration of greenhouses in the world and 60% of Spain's total horticultural production takes place in Almeria. A large part of the European demand for fresh fruits and vegetables, such as tomatoes, peppers, cucumbers, zucchini, lettuce, melons is produced annually in Almeria.
Those who think of Spanish food often think of Tapas. The small plates with different snacks, are an important part of Spanish food culture. It allows for social eating together and sharing the dishes. These small bite-sized dishes range from classic favorites such as patatas bravas (spicy potatoes) and grilled Pimientos de Padron peppers to more elaborate preparations such as tortilla española (potato omelette), Jalapeño poppers (deep-fried and stuffed jalapeño peppers) and empanadas (stuffed dough patty).
You can't talk about Spanish cuisine without mentioning paella. This rice-based dish originated in the region of Valencia, but is eaten throughout the country. Traditional paella consists of rice, saffron, vegetables and various additions such as chicken, rabbit or seafood. The rice is cooked slowly, allowing the flavors to mix and be absorbed into the rice, which ensures that paella has a delicious aroma with deep and rich flavor.
Spain is also famous for its cured meats, especially jamón ibérico. This delicacy comes from black Iberian pigs fed on acorns and carefully aged for months or even years after slaughter. The result is a tender, marbled texture and a nutty, savory flavor. Its authentic flavor is due to the type of pig, but more importantly to its knitting and aging outdoors. The leg of jamón ibérico is sliced thinly in a ham clamp with a razor-sharp knife.
Real jamón ibérico is very pricey, fortunately there are more affordable alternatives such as jamón serrano. This comes from white pig breeds. The ham is thicker and less marbled than ibérico ham and the leg shorter. Because of the shorter and less rich diet, the fat is white, harder and less supple. Serrano ham smells sweet, has a distinct umami taste and is saltier in flavor than ibérico ham.
Spanish dried sausages are also known around the world, such as chorizo and salchichon. The chorizo comes in two varieties, picante (spicy) and dulce (sweet). This spicy or sweet flavor comes from the addition of dried and smoked, red paprika and chili powder (for picante).
When it comes to desserts, Spanish cuisine offers several sweet options. Churros, deep-fried strands of dough sprinkled with cinnamon sugar or for a spicy version with chili flakes, are a beloved snack that can be enjoyed at any time of the day. Crema Catalana, a creamy custard dessert with a topping of caramelized sugar, and Tarta de Santiago, an almond cake from Galicia, are other popular desserts that tantalize the taste buds.
One of the most characteristic drinks of Spain is Sangría, a refreshing and fruity drink. Sangria refers to sangre, which means blood, meaning a blood red drink. Although white Sangria also exists, a Spanish red wine, such as rioja or tempranillo, is usually chosen. This is mixed with sparkling water, pieces of fruit, such as oranges, apples, lemons, and further flavored with triple sec, cointreau, brandy or cognac and sugar. It is the perfect choice for a hot summer day. Its vibrant color and light, fruity flavors make it a favorite among locals and tourists alike. A lighter alternative to Sangria is Tinto de Verano. This involves mixing the wine with a lime lemonade, sparkling water or soda.
Wine
Spain is the country with the largest area of wine growing area in the world. It has an impressive selection of wines, including Rioja, Ribera del Duero, Sherry, Tempranillo and Priorat. From fruity and refreshing white wines to powerful and full-bodied reds, Spanish wines are a perfect match for the country's robust cuisine. Not surprisingly, dishes are often served with a glass of good Spanish wine and it has a central place in Spanish culture.
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S5 Afl 5: Madrid
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S1 Afl 10: Paella
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Episode 7: Spain
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Seasons 3 & 4: Spain
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Episode 2: Spain
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