Baku Kitchen! An independent reference of traditional food

Spain

Regional tapas culture spanning saffron rice, cured ham, olive oil, garlic and convivial late-night dining. That is the short version of what Spain cooks. Look for Paella (valencian saffron rice cooked flat with rabbit, chicken or seafood), Spanish omelette (thick potato-onion omelette served in wedges or bocadillos) and Gazpacho (chilled raw tomato, pepper and cucumber soup from Andalusia). Cooked over orange-wood fires beside the Albufera lagoon near Valencia; the traditional version uses rabbit, chicken and beans rather than seafood. This atlas has 53 Spain dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

53 dishes.

Agua de ValenciaAgua de ValenciaCava with fresh orange juice, gin and vodka, served in a jug.Bocadillo de calamaresBocadillo de calamaresfried squid rings stuffed in a baguette, Madrid classicBoquerones en vinagreBoquerones en vinagreraw anchovies cured white in vinegar with garlic and parsleyBunuelos de vientoBunuelos de vientoHollow choux fritters filled with cream, custard or chocolate.CabralesCabralespungent blue cheese ripened in Asturian limestone cavesCallos a la madrileñaCallos a la madrileñatripe stewed with chorizo, morcilla and chickpeas, thick and gelatinousCarajilloCarajilloLicor 43 shaken over ice and topped with a shot of hot espressoCavaCavatraditional-method sparkling wine, mostly from Catalonia's PenedèsCecina de LeónCecina de Leónsmoked, air-dried beef sliced thin like ham, deep red and leanChorizoChorizopaprika-cured pork sausage, eaten sliced raw or cooked in stewsChurros con chocolateChurros con chocolatefried dough sticks dipped in thick hot chocolateCocido madrileñoCocido madrileñochickpea and meat boiled dinner served in coursesCrema catalanaCrema catalanachilled citrus custard under crackly burnt sugarCroquetasCroquetascreamy béchamel croquettes with ham or salt codEmpanada gallegaEmpanada gallegaflat baked pie filled with tuna, peppers, onionEscalivadaEscalivadaCatalan salad of peppers and aubergines roasted whole in embersFabada asturianaFabada asturianawhite bean stew with chorizo, morcilla and porkFideuàFideuàpaella-like dish of short noodles cooked in fish stock with seafoodGambas al ajilloGambas al ajilloshrimp sizzled in garlic-chili olive oilGazpachoGazpachochilled raw tomato, pepper and cucumber soup from AndalusiaGildaGildaSkewer of green guindilla pepper, anchovy and olive, eaten in one bite.HorchataHorchatachilled Valencian tiger-nut milk, dunked with fartonsIdiazabalIdiazabalsmoky Basque sheep cheese from Latxa and Carranzana milkJamón ibéricoJamón ibéricoacorn-fed cured ham hand-carved wafer thinKalimotxoKalimotxoequal parts red wine and cola over ice, drunk at street festivalsLomo embuchadoLomo embuchadowhole pork loin cured with paprika and garlic, stuffed into casingManchegoManchegofirm sheep cheese from La Mancha with a woven, herringbone rindMarmitakoMarmitakoBasque tuna, potato and pepper stew cooked in one potMigasMigasshepherd's fried breadcrumbs with chorizo, peppers, grapesMorcilla de BurgosMorcilla de Burgosblood sausage bulked with rice and onion, fried in slicesOrujoOrujoclear grape-pomace brandy from Galicia and the north, often herb-infusedPaellaPaellaValencian saffron rice cooked flat with rabbit, chicken or seafoodPan con tomatePan con tomatetoasted bread rubbed with tomato, garlic, olive oilPanelletsPanelletsSmall marzipan balls rolled in pine nuts, baked for All Saints' night.Patatas bravasPatatas bravascrisp fried potatoes with spicy tomato sauce, aioliPimientos de PadrónPimientos de Padrónblistered small green peppers with flaky salt; some fiery

  • Horchata

    Chilled Valencian tiger-nut milk, dunked with fartons. Ready in 20 min prep and none cooking. Makes about 1.5 litres. A…

  • Agua de Valencia

    Cava with fresh orange juice, gin and vodka, served in a jug. 10 min to prepare. 1 jug, about 6…

  • Bocadillo de calamares

    Fried squid rings stuffed in a baguette, Madrid classic. Ready in 20 min prep and 10 min cooking. 4 sandwiches.…

  • Boquerones en vinagre

    Raw anchovies cured white in vinegar with garlic and parsley. 40 min to prepare. Serves 6 as a tapa. A…

  • Bunuelos de viento

    Hollow choux fritters filled with cream, custard or chocolate. Ready in 40 minutes prep and 25 minutes cooking. About 30…

  • Cabrales

    Pungent blue cheese ripened in Asturian limestone caves. A cheese & dairy recipe from Spain.

  • Callos a la madrileña

    Tripe stewed with chorizo, morcilla and chickpeas, thick and gelatinous. Ready in 45 min prep and 4 hr cooking. 6…

  • Cava

    Traditional-method sparkling wine, mostly from Catalonia’s Penedès. A wine & spirit recipe from Spain.

  • Cecina de León

    Smoked, air-dried beef sliced thin like ham, deep red and lean. A charcuterie & cured recipe from Spain.

  • Chorizo

    Paprika-cured pork sausage, eaten sliced raw or cooked in stews. A charcuterie & cured recipe from Spain.