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.

PiparrasPiparrasSlim pale Basque chillies pickled in vinegar, mild and tangy with pintxos.PistoPistoManchegan fried vegetable medley, often crowned with eggPulpo a la gallegaPulpo a la gallegaboiled octopus over potatoes with paprika, olive oilQueimadaQueimadaGalician orujo burned with sugar, coffee beans and lemon peel while a spell is read.RebujitoRebujitoManzanilla or fino sherry lengthened with lemon soda, poured by the jug.RomescoRomescoTarragona sauce of nyora peppers, almonds, tomato and fried breadRoscon de ReyesRoscon de ReyesOrange-scented ring loaf topped with candied fruit, hiding a bean and a figurine.SalmorejoSalmorejothick cold tomato-bread cream topped with egg, hamSangriaSangriachilled red wine punch with chopped fruitSherrySherryfortified Andalusian wine aged in solera, from dry fino to sweet PXSobrasadaSobrasadasoft, spreadable paprika pork sausage from Mallorca, smeared on breadSpanish omeletteSpanish omelettethick potato-onion omelette served in wedges or bocadillosTarta de SantiagoTarta de Santiagoalmond cake stenciled with the cross of Saint JamesTinto de veranoTinto de veranoRed wine with fizzy lemon soda over plenty of ice; everyday summer refresher.TorrijasTorrijasMilk-soaked bread fried and coated in cinnamon sugar or honey, eaten at Easter.TurrónTurrónalmond and honey nougat eaten at ChristmasVermutVermutChilled vermouth with soda and olives, drunk before dinner

  • 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.