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.
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Idiazabal
Smoky Basque sheep cheese from Latxa and Carranzana milk. A cheese & dairy recipe from Spain.
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Kalimotxo
Equal parts red wine and cola over ice, drunk at street festivals. Ready in 2 min prep and none cooking.…
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Lomo embuchado
Whole pork loin cured with paprika and garlic, stuffed into casing. A charcuterie & cured recipe from Spain.
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Manchego
Firm sheep cheese from La Mancha with a woven, herringbone rind. A cheese & dairy recipe from Spain.
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Marmitako
Basque tuna, potato and pepper stew cooked in one pot. Ready in 30 min prep and 45 min cooking. 6…
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Migas
Shepherd’s fried breadcrumbs with chorizo, peppers, grapes. Ready in 20 min prep and 45 min cooking. 6 servings. A main…
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Morcilla de Burgos
Blood sausage bulked with rice and onion, fried in slices. Ready in 1 hour prep and 1 hour 15 minutes…
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Orujo
Clear grape-pomace brandy from Galicia and the north, often herb-infused. A wine & spirit recipe from Spain.
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Pan con tomate
Toasted bread rubbed with tomato, garlic, olive oil. Ready in 10 min prep and 5 min cooking. 4 servings. A…
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Panellets
Small marzipan balls rolled in pine nuts, baked for All Saints’ night. Ready in 40 min prep and 10 min…