Spanish Food Recipes

Spanish food recipes are quite unique since they have kept the culinary traditions once introduced by cultures like the Celtic, the Roman and the Moorish. To understand the Spanish cuisine of today it is necessary to have an understanding about the history of the Iberian peninsula. Therefor I will provide you with just that.

The History of Spain
Trading Phoenicians had established towns along the Mediterranean coast in the 10th century BC, later the Greek took over their role. The Romans had by 133 BC conquered the whole peninsula, it was then inhabited by various tribes, among them Celtic. The Roman presence lingered for hundreds of years and have left a clear legacy present in many traditional Spanish food recipes of today, large scale olive oil and wine production are examples of what was established during this time. The Germanic tribes that had brought the Western Roman Empire to its fall also arrived in Iberia, most prominent were the Visigoths, they first arrived in the 5th century BC. It was during this time that the peninsula became predominantly Catholic. The Germanic rule pretty much ended with the invasion and conquest by Islamic Arab and Berber forces (jointly named the Moors) in the 8th century. The Moors were halted in northwestern Spain by Germanic Frankish forces. From this moment a gradual conquest, known as the Reconquista, of Iberia was executed by Christian forces. Several kingdoms were established in the areas were the Moors were driven out. The same year as Queen Isabella sent Columbus out on his search for an eastern trading route to Asia, 1492, Granada was conquered and the last of the Moors driven out. This became the beginning of the Kingdom of Spain who would become the most dominant power in the western hemisphere for centuries; together with Portugal they controlled major parts of the Americas. In the 16th century the powerful House of Habsburg gained the right to the Spanish crown. Military involvement in the politically complicated Central and Western Europe eventually led to the demise of the Spanish Empire; by the 17th century Spain was not a major power anymore. During the Napoleonic Wars Spain was conquered by the French, the British (after defeating Napoleon) sanctioned the restoration of the Spanish Crown. This tumultous period saw a failed Spanish revolution. During the 19th century Spain lost all their territories in the Americas, independent states were established in their absence. During the First Word War Spain was neutral and they thrived from supplying goods to the war, after the war economy went into a recession. In 1931 the Second Spanish Republic was declared (the First Republic only existed between 1873 and 1874), tensions between the left and the right led to the bloody Spanish Civil War that lasted between 1936 and 1939. It was initiated in 1936 when fascist Spanish forces led by Franco invaded Spain in 1936. Franco was victorious and managed stay as a dictator in power until 1975 when he died. Juan Carlos was then named king and Spain became a monarchy again. Spain joined the EU in 1986 and saw for many years a great economical boom, since 2008 Spain has been in a recession. About 12% of the current population was not born in Spain, immigration from old colonies and elsewhere has been large. People from Latin America, Africa, Asia and Eastern Europe have all brough their traditions and cuisines; this has created some new Spanish food recipes with multi cultural inspirations and new ingredients.

Spanish Cuisine
Spanish food recipes vary quite a lot with region. This has explanations in biotope and cultural history. Thus you can find a more meat based rustic cuisine in the Gaelic northeast, in the south you have a lighter diet typical for the Mediterranean. A lot of Spanish food recipes include ingredients introduced or made popular by the Romans; Olive oil, dried ham and lentils are examples. Wine was introduced by the Greeks, the Romans started large scale production. From the Moors came the habit of eating rice, the Paella is an example. It is particularly in the southern parts of Spain that the Arabic and North African influences are obvious. After then most Influences from other cuisines were mainly from France, Italy and Austria, often introduced first by the aristocracy. New food products arrived from the Americas; Tomatoes, potatoes, chili peppers, bell peppers and zucchinis all became key ingredients in many Spanish food recipes. Since the 1950's the American fast food culture has arrived but not become very dominant. In the 20th century Spain established themselves as a gastronomically advanced country with many of world famous restaurants run by super star chefs like Ferran Adrià. The Spanish cooking is in general not so advanced, it sticks to basic tastes.

Some Ingredients And Dishes Of Spain
Fresh vegetables and fruit are readily available, especially in the south. Garlic is a national obsession so is the potato. Fish and seafood is very popular, which types are used vary with which stretch of coats is closest. Many types of meat are used, more meat is consumed in the north were most livestock is bread. There is a strong cheese making tradition, milk from goats, sheep and cows is used; examples are cheeses like Manchego Ibores and Pañoleta. Below is a list of some Spanish dishes and ingredients:

Idiazabal cheese Made from sheep's milk, typical of the northwest.
Jamón Serrano The typical and treasured dried ham.
Embutido A collective name for various sausages. They are typically spicy and made from pork.
Chorizo Exists as fresh or prepared. Made from pork and spiced with smoked paprika powder.
Botifarra A pork sausage typical of Cataluña. Dates back to the Romans.
Morcilla Blood sausage.
Tortilla de batata Potato omelette.
Migas Is a collective name for what originally was various left over dishes. Day old bread is a common ingredient.
Paella A famous rice dish that exists in many varieties, includes saffron. Has its origins in Valencia.
Cocido montañés A heavy meat and vegetable stew traditional in the northwest.
Chuletillas Lamp chops.
Gazpacho This cold vegetable soup is believed to have been introduced by the Moors.
Tapas A wide variety of snacks typical of Andalusia.
Percebe The hard to fetch goose neck barnacle is priced, especially in the northwest.
Fabada A rustic white bean stew.
Marmita A Tuna stew typical of Northwest.
Pescaito frito Deep fried battered fish.
Olla podrida A rustic pork and bean stew.
Pinchitos A dish with North African origins. Charcoaled grilled skewered meat.
Tortas de aceite A flat bread made of wheat flour, olive oil, almonds, sesame seeds and anise. Typical of Seville.
Magdalena The French Madeleine sponge cakes are popular all over Spain.
Churros A tube shaped fried pastry.
Torrijas French toast, white bread soaked in egg and milk.
Arroz con leche Sweet rice pudding.

Spanish Beverages
Spain is one of the world's leading wine producers, famous red wines come from Rioja and Navarra. Cider (SP: sidra) is traditional of Asturia in the northwest. Beer is also produced. The fortified wine from Jerez (En: sherry) is exported around the world. Coffee is quite popular, often drunk on foot in a bar.

Submitted Spanish Food Recipes
I do not have any Spanish food recipes to publish. If you could help me with this it would be great! In that case just click this link and follow the instructions.

To top of this page