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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Sangria
Chilled red wine punch with chopped fruit. 15 min to prepare. 1 jug, about 8 glasses. A cocktail recipe from…
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Sobrasada
Soft, spreadable paprika pork sausage from Mallorca, smeared on bread. A charcuterie & cured recipe from Spain.
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Tarta de Santiago
Almond cake stenciled with the cross of Saint James. Ready in 20 min prep and 40 min cooking. 10 servings.…
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Tinto de verano
Red wine with fizzy lemon soda over plenty of ice; everyday summer refresher. 2 min to prepare. 1 tall glass.…
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Torrijas
Milk-soaked bread fried and coated in cinnamon sugar or honey, eaten at Easter. Ready in 20 min prep and 20…
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Turrón
Almond and honey nougat eaten at Christmas. Ready in 30 min prep and 1 hr cooking. 2 bars. A dessert…
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Vermut
Chilled vermouth with soda and olives, drunk before dinner. Ready in 30 min prep and 2 weeks maceration and resting…