An excellent reason to visit Spain is its food. Spanish dishes come from different regional traditions, so here are some typical plates.

In Galicia, in the North, you can try lacón con grelos. The lacón is the meat of the front leg of the pork: they serve it cooked, with the stem of the turnip (grelos), boiled potatoes and chorizo (spicy pork sausages).
The fabada asturiana is a traditional plate of the North: it is a cube of beans or “fabes” with campango (chorizo, black pudding and cooked bacon cut into pieces).
The País Vasco is the Spanish region with the biggest gastronomic reputation. One of its typical dishes is bacalao a la vizcaína: a cod fillet cooked with garlic, onions, carrots and pepper.

In the Centre of the country you might try the cocido madrileño. It consists of two plates, and it requires a very long time to prepare. You have to slow cook chickpeas with onions and cloves, then you remove the chickpeas from the stock, which is served with noodles as starter. After that, you eat the chickpeas stew cooked with boiled potatoes, chorizo, morcilla (black pudding) and cabbages. It is a very heavy plate, so be ready with the bicarb!!!

In Cataluña it is very typical to scrub tomatoes on toasted bread and eat it with different kind of cheese, ham and cold meat. There you may also eat butifarras, thick sausages, which can be eaten hot or cold, depending on the type.

But the most well known Spanish food is for sure the paella valenciana: it is rice served with marisco (shellfish, and this would be the paella marinera), or with marisco and meat (paella mixta). Paella could include squids, cuttlefish, mussels, clams, crayfishes and prawns, or pieces of chicken, rabbit and sausage. The saffron gives to the paella that special and typical taste.

I bet right now your mouth is watering!

If you want to try a lighter dish, you could try the gazpacho andaluz: it is a cold soup made of tomatoes, garlic and peppers. Andalucía is also well known for the high quality of its charcutería (delicatessen), especially for the pork meat.

And, last but no least, who had never heard talking about tapas? Tapas are small plates to be shared in a group in any time: to go with a drink, as aperitif or as starter to stimulate the appetite. Sometimes, an entire meal can consist completely in tapas.

In the North of Spain, montados are much more typical: slices of cold meat or meat portions, fish or shellfish on a piece of French bread. So why not going to tapear tonight?

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