It’s funny. In Seville, the so-called home of tapas, bar goers enjoy a as a prelude to their dinner. Years ago this this “tiny ration” idea took off in Australia, but we missed the memo that an actual meal should follow. The miscommunication left many Aussies thinking tapas was insubstantial and exxy, but in Spain, that’s just not the case. Tapas often comes gratis upon ordering a drink, and may include , , or the dish all tapas bars are judged on: (potato tortilla).
Moving on to meatier fare, Spain is known for its top-shelf cured hams. In fact, the melt-in-your-mouth jamón ibérico is considered one of the world’s best. The cured sausage is another popular meat, while , and form the base of most meals. Coastal regions specialise in seafood recipes, while inland Spaniards favour local vegetables, poultry and meat.
Roman and Greek influences can be seen in the country’s vineyards and olive trees, while Moor and Arab rule introduced , and clever irrigation systems. Spanish conquistadors also shaped the cuisine, bringing potatoes, and back from the Americas. (And if it weren’t for cocoa, wouldn’t exist.)
Pantry essentials
This is a delicious ‘peasant dish’ made from pantry staples, including , and garlic cloves. Ensure you have , and calasparra rice, plus and Spanish olive oil for flavour (fruitier than the Italian). As for your fridge, grab (hard sheep’s milk cheese), quince paste and the best jamón you can afford.
Fast five
1. Extra flavour: is traditionally cooked in a steel or cast iron pan called a paellera. The trick? Don’t clean it completely after cooking. A patina will form, boosting flavour for next time.
2. On the daily: Bread (pan) is often eaten with every meal in Spain. Day-old bread is used to make stuffing, croquette batter or to pad out soup like .
3. Special spice: Saffron (azafrán) is the most expensive spice in the world. To enhance its colour and flavour in cooking, grind the threads with salt until it forms a fine powder.
4. The nicest rice: Calasparra, a low-strach, short-grain rice, is best for making paella. It absorbs three times its quantity in liquid.
5. Sweet or smoky: Paprika (pimentón) is a dried, ground spice made from capsicum. Use the smoked Spanish variety in paella and the sweet Hungarian-style for goulash.
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