Well Spain is one of the most diverse countries in Europe so like Italy we have lots of intrarregional variety. Pic related is the only dish I can think of that is made all across Spain
That's how you're supposed to do it so you can appreciate the fat
Well yes, that's a problem for any country really. I only spent a few days in Spain (I do mean to go back) and admittedly all I had was sub-par paella (I've had better in the states) and, for some reason, Chinese food.
I don't come much to this board what you are talking about. I just thought that you guys would enjoy these
Where in Spain? Paella is not really eaten outside Valencia and Balears. Most paella restaurants are tourist traps (shit food at high prices).
Well, depends on the city. I'd say pic related i a must if you have a sweet tooth. You should also try lots of embutidos (Wursts, cured sausages). Tortilla de patata of course and some regional dishes
If you go to Andalucia (and you really should, Granda and Sevilla are amazing). You should try those freidurias or "fry shops". Every bar used to have one of those where you could order any kind of fried fish and take it back to the bar terrace to enjoy with a cold beer.
My favourite ones are bit-sized pieces of white fish marinated in any combination of vinegar/lemon/cumin/paprkia then floured and deep fried
Sevilla is one of my favorite cities in the world. Pic related is one of my favorite dishes.
I heard in some places the fishermen throw these out. Here and in Portugal they are considered the ultimate seafood, people pay crazy prices for them, and the people that work collecting them risk their lives every day
In southern Spain you eat so much amazing ham and seafood that you need a dish like this in the mix.
You should come to the north for sampling the other good shit
spain is weird, spent 2 weeks there last year and white their ham, cheese and wine are all great a lot of their food is lite on flavor. most restaurants don't even have salt and pepper on the table. their seafood is good, had the biggest calamari i've even seen. its a nation of culinary contradictions
I am spanish. Those foods are essentially for turistic purposes, like paella valenciana. If you request patatas bravas in a restaurant here in spain, the people are going to laugh and send you to a place for foreigners.
espaguetis negras were my favorite meal that my host mom made while i was over in Sevilla for a few months
I've never had it but why is that particular type of ham always served superthin like that as compared to a normal slice of ham?
Like, price notwithstanding, wouldn't it taste better to cut it and treat like like one would a normal piece of ham?
>wouldn't it taste better to cut it and treat like like one would a normal piece of ham?
No, it's a very different product. they might both start out with the leg of a pig but the texture and flavor are very different.
Also, that method of slicing is not unique to Spain. Same thing is used for other uncooked long-cured hams like Kim Wa / jinhua (chinese), proscuitto, or even the old-school American ones, like Smithfield or "country" hams.
Aww yis, in all bars across the country lupin beans are a staple for anyone that orders beer. In the seaside city I live in though, some bars serve these instead and they go oh so well with some ice cold beer.
For 2 people you'll need
>5 medium sized potatoes (the size of your fist)
>half an onion
So you basically dice the potatoes thinly, do the same with the onion. Fry both until golden (onion should go in later). Meanwhile beat the eggs and add salt on a big bowl.
With the help of a skimmer, transfer the fried potatoes and onion into the eggs mixture, doesn't matter if some oil gets on the way.
Heat a pan with a splash of olive oil and pour the egg/potato mixture.
Once it's done on one side you'll have to flip it. Now this is the only tricky part but no need to worry. Just press a big plate over the pan and flip the whole thing. Return it to the pan asap so it gets done on the other side.
And voliá, youre done! Easiest and most Spanish dish ever, with things you already had in your kitchen. And I guarantee you will make it again
Valencian here, I'll post some mediterranian spanish cuisine. Here's some rice with rabbit and snails, my grandfather used to make this when the whole family was together in the countryside. It is similar to a paella.
What are you even talking about, everybody here eats paella, it's definitely not just for tourists. I'm also a big fan of patatas bravas.
This is Arròs negre, it's made with squid or cuttlefish and its ink. Also, if any of you is interested in a particular recipe, I might post my version or translate one from an spanish site.
This is Fideuà, it's pretty much like a paella but instead of rice you make it with this small noodly stuff.
Also, all these rice recipes can be accompanied with Allioli, which is a thick sauce made with olive oil and garlic in a mortar. My roommate loves this stuff, so I'm always making it. I swear he would be happy eating just allioli all day.
I'm having a break to make lunch, I'll be back in a couple hours and I'll post some sweets (and even more rice). Meanwhile, have a pic of the central marketplace in Valencia.