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Food, eating habits and cusine of Spain

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Spain boasts a proud gastronomic heritage, with a cuisine that consists of a wide variety of dishes.  This variety stems from the differences in culture, geography and climate in the various regions of the country.  Spanish cuisine, which is heavily influenced by seafood available from the waters that surround the country, draws on European impressions from the north, Moorish influences from the south and, thanks to the early explorers, ingredients from the Americas and the Far East.  Aside from being deeply flavorful and satisfying, the dishes of Spain are also known for their health benefits and fresh ingredients, as a Mediterranean diet.  In fact, this Mediterranean-style of food and cooking has now become popular in many other parts of the world as well, leading to an increase in Spanish food exports. According to Ines Menendez de Luarca, Director of Gastronomy of Spanish Trade and Investment (ICEX), "Spanish food exports to the rest of the world in 2012 recorded an increase of 11.9% and a total value of over €30 billion— which in turn represents 16% of Spain’s total exports.  These figures certainly indicate a significant growth."

A Brief History

The Spanish cuisine of today is an amalgamation of foods, flavors and styles that represent the various periods in the country’s history.  Moors, for example, brought pomegranates and pesto to the region, while the North African Jews introduced a style of cooking with nuts.  Potatoes and tomatoes, both a staple in Spanish gastronomy, were first brought by navigators sailing to the Americas, who also returned with a variety of plants and new ideas.

Spain’s long and storied history, with outsiders consistently intent on possessing the region, may at first glance appear to be a disadvantage from a gastronomical point of view.  Nothing could be further from the truth.  The result of this troubled history has instead been a Spanish cuisine with a wide and wonderful range of foods and cooking styles (cocinas), all blended together to form a national cuisine that is now popular the world over.  Some of these styles were quite simple, others more complex, but the end product was a cuisine based on quality fresh ingredients and a variety of flavorful spices.

Spanish Cuisine by Region

By European standards, Spain is not only large, but very diverse geographically.  As a result, the cuisine of Spain can be divided into a number of gastronomic regions.  These divisions can be attributed to the development of local traditions, each enriched in a number of manners by the Greeks, Carthaginians, Romans and Moors.  A great majority of the country occupies three distinct regions:  the area along the Mediterranean Sea, the north along the Atlantic Ocean, and the middle of the country, on a high plateau.  Some of these regions are fairly dry throughout the year, while in other areas the rain falls quite frequently.  All of these variables have led to a cuisine that is as diverse as it is delicious. To illustrate this, below we provided a few examples of Spanish gastronomy according to the three regions mentioned above:

The Mediterranean RegionGambas al ajillo (shrimp with garlic)

The Mediterranean coastal regions of Spain take advantage of the local seafood, but have a different cuisine than some of the other regions of the country.  In Catalonia, for example, just west of Languedoc, the food has French overtones, and is characterized by rice dishes such as paella and arròs negre.  Andalusians tend to fry everything and, because of the hot weather, they enjoy cold soups like gazpacho.  Other dishes found in this region include pescaito frito, a seafood dish; cooked and cured sausages; and Catalan cream, a dish similar to crème brûlée.

The Inland Region

In Central Spain, roasted meats are preferable to other types of preparations.  Around Rioja, just west of the Pyrenees, cooks have been known to stew everything that can possibly be stewed—and excel with their specialties.  This region is also well known for its international Rioja wines, as well as its vegetable soups and pepper and potato dishes.   In Castile y Leon you will find dishes such as Morcilla from Leon, Burgos or Valladolid, black pudding made with blood and a variety of spices; Cochinillo Asado, “little roast pig”; Lechazo, roast lamb; and Jamon de Guijuelo, a type of Spanish cured ham from Salamanca.  Hot thick soups, such as the bread and garlic-based Castilian soup, are also popular in this region, as are stews such as Cocido Madrilène.  All of the food in the inland region is traditionally served by salting, like with Spanish ham, or immersed in olive oil, like Manchego cheese.

Atlantic Region Seafood Paella

The Atlantic region, in the north of Spain, stands out with its specialties consisting of sauces and fish dishes.  The residents in the north consume vast amounts of fish and have been coming to Newfoundland for centuries to load up on cod and other tasty species.  The regions along the northern coast, including those of the Asturian, Basque, Cantabrian and Galician people, make plenty of vegetable and fish-based stews, such as pote gallego and marmitako.  They also enjoy lacón ham, ham that has been lightly cured.  The best known cuisine of the northern countries often rely on ocean seafood, like the Basque-style cod, albacore, and anchovy, and the Galician octopus-based polba a fiera, and shellfish dishes.

El Tapeo and Tapas

No article on Spanish cuisine would be complete without mentioning el tapeo and tapas.  In scores of Spanish cities, towns and villages, including the capital city of Madrid, el tapeo, the practice of sampling various tapas at the local restaurants and especially the bars, is a friendly and widely practiced tradition.  The observance usually takes place as people are getting off work for the day, and the tapas bars are a great way for residents and tourists to get together, socialize and, most importantly, stave off hunger pangs while waiting for the evening meal.Tapas

Tapas, which translate literally to “small plates,” are small dishes of food, usually served free with the purchase of a drink.  There are many different kinds of tapas to sample on any given night in a Spanish bar or restaurant, including small pieces of deep-fried fish and seafood, which are very popular in almost every region of the country.  Some of the other favorites include olives, stuffed with cheese, anchovies or roasted bell pepper; Albondigas, or meatballs with sauce; Bacalao, salted cod loin sliced very thinly and usually served with bread and tomatoes; Carne Mechada, slow cooked pieces of tender beef; Chopitos, battered and fried tiny squid; and Frittatas, a tortilla containing vegetables and chorizo.  Many of these snacks are drenched with olive oil, garlic, hot chilies and other spices, and because fat is not used sparingly in Spanish cooking, it’s best to leave the calorie chart at home.

Spain´s food is made with an interesting assortment of ingredients. Some ingredients are originally from Spain, while others were brought to the country by the different peoples who conquered it. Moors, for example, brought oranges, lemons, sugar and rice from their African homeland. Spanish explorers brought chocolate, potatoes, peppers, and tomatoes back with them from conquered territories overseas.

The hot weather in Spain forces many people to stay inside and rest for part of the day. This means that they stay up later at night. Over the course of their long day, Spaniards typically eat five times, instead of three meals. A hearty lunch is often the main meal.

Morning

Desyuno, or breakfast, is a simple meal of a fresh crusty loaf of bread, rolls called bollos or cookies called galletas, and a glass of milk, hot chocolate or coffee.

Churros, a kind of Spanish doughnut, are a popular breakfast treat. To make churros, strips of dough shaped like horseshoes or spirals are lightly fried and sprinkled with sugar. Spaniards eat a snack around eleven o´clock in the morning called almuerzo. Almuerzo can be anything from a small dish of olives to a large plate of ham and eggs.

Midday

It is hottest in the middle of the day, so Spaniards come inside between one and three o´clock to eat and socialize. La comida, or lunch, usually has three courses, including a green salad, a chicken or meat dish, and fresh fruit for desert. A popular lunch items is a tortilla española, which is a Spanish omelet made with eggs, potatoes and onions.

After work or school, Spaniards eat a light meal called la merienda. Children often eat a special sandwich called a bocadillo, made with crusty bread filled with cheese, an omelet or a cold meat which contains sliced olives called mortadela. Adults eat la merienda while chatting with friends at tapas bars or cafés. The little snacks called tapas, or lids, were originally served on small saucers that sat on top of a drink.

Evening

Often, Spaniards do not eat dinner, or la cena, until nine or ten at night. La cena is not as large as lunch. It can be as simple as an omelet and a glass of milk.

In large cities, where many people cannot come home for lunch, dinner is the family´s main meal. Stews with tomatoes, onions, beans, potatoes, carrots, sweet peppers and garlic, along with meat or fish, are popular meals. All these ingredients cook together in a large pot, but they are often served separately. The liquid from the stew is served first, as a soup. Then, the vegetables are eaten. Finally, the meat or fish is dished out. This way, a single pot of stew provides a three-course meal.

Regional Specialties

Each region in Spain has its own special dishes, which are made from local ingredients. Many dishes are relatively simple to prepare and are often cooked in one pot, like stew. In Galicia, where fishing is the main industry, people eat a lot of shellfish, including spider crabs, oysters and scallops. Fabada, a stew made from beans and sausage, originated in Asturias, in the north of Spain. In central Spain, people eat wild game, such as partridge or pheasant, and lamb is regularly on the menu. Andalusia is the home of gazpacho, a cold soup made from mashed tomatoes and other vegetables, as well as olive oil. People in Castile make a hot soup with garlic and chunks of bread called sopa de ajo castellana. People in both Castile and Madrid enjoy a chickpea stew called cocido, which also includes vegetables such as potatoes, carrots, and onions, as well as meat such as chorizo.

Paella

Paella is a rice dish from the city of Valencia, on the east coast of Spain. Its yellow color comes from saffron, a spice made from the dried stigmas of the crocus flower. The other ingredients in paella vary from region to region, depending on what is available, but they sometimes include olives, red peppers, seafood, chicken or pork. The iron pan in which paella is made is called a paellera. It is large, round and shallow with a small handle on either side.