The Essential Ingredient
Paella, jamon, tapas and sangria.
Iconic and delicious as these are, they represent only a fragment of Spanish cuisine, a richly traditional, diverse and colourful cuisine that seems to be growing endlessly in popularity around the world.
Much of Spain’s produce and many of its recipes are intrinsically tied to the country’s geographical location on the Mediterranean Sea. Seafood plays a large part in the local cuisines of the coastal regions, but the varying landscape across the country also encourages olive groves, fields of grain, livestock and much more.
The world’s largest producer of olive oil, a lot of Spanish produce is highly regarded as among the best in the world; fruit, vegetables, cheese, lamb, grains, legumes and much more.
It was the Spanish, during the days of the Roman Empire, who were responsible for the spread of wheat as a popular ingredient throughout many neighbouring countries. Their ham also, produced in Pamplona, was exported around Europe during these times in a significant boost to the economy.
The Romans reciprocated, of course, introducing a variety of ingredients to Spanish cuisine that are still considered essential today; lentils, fava beans and garbanzos being an example.
Today, it is regional geography that defines Spanish cuisine, the 17 autonomous communities that make up the country each proudly maintaining their culinary traditions.
In Murcia, for instance, locally-grown vegetables are highly prized, as are humble fish and lamb stews.
Stuffed fish, stuffed peppers and hard, local cheeses are important to Navarre, while in Catalonia rice, seafood and sausages are never far from the kitchen.
Dishes for which Spanish cuisine is known and valued include:
Calamares a la Romana: squid fried in a light batter, often served as part of a tapas offering
Gazpacho: a raw vegetable soup, based around tomatoes, that is served cold
Arroz con leche: a Spanish rice pudding made with milk, sugar and rice. Variants include those flavoured by cinnamon or lemon
Lechazo: a dish made from the roasted meat of unweaned lambs, similar to veal
Peladillas: sugared almonds
Tortilla de patatas: an egg omelette filled with fried potatoes
Tortas de Aceite: a biscuit, the dough of which is made using extra virgin olive oil
Paella: a seafood and saffron rice dish often prepared in a large pan and containing a variety of other ingredients (depending on the region) including jamon and chicken
And, of course, there’s tapas.
Tapas isn’t just a dish or a way of serving food; to the Spanish, it’s a way of life. Small collections of varied dishes replace large individual portions, encouraging conversation and interaction. The dishes represent an enormous variety of ingredients and cooking styles, allowing everyone at the table to experience a little of everything.
Common Spanish tapas dishes can include Albóndigas (meatballs), Boquerones (white anchovies served in vinegar), Bacalao (salted cod), Chorizo a la sidra (chorizo cooked slowly in cider), Pulpo (octopus served in oil), Pincho moruno (spicy meat served on a stick) and Gambas (prawns sautéed in garlic and/or chilli).
Regionally diverse as it may be, Spanish cuisine is consistently fresh, reliant on local produce and richly contrasting in flavours and techniques.
If you haven’t embraced Spanish cuisine in your kitchen, why not introduce it now? As we move slowly into Spring, the key fresh ingredients that are so beloved in Spain are available around Australia, so it’s the perfect opportunity.
Need more inspiration? The Essential Ingredient stocks a wide variety of Spanish products, including ingredients and equipment. Why not get started with an authentic paella pan and the paella spice mix?
Of course, for further inspiration, we also stock a range of books exploring Spanish cuisine.
Enjoy your Spanish food experience or, as they say in Spain, ¡Buen provecho!
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If you’re in Sydney, don’t miss this special Spanish-flavoured Essential Ingredient Cooking School Event:
Tapas with Patricia Phillips
Rozelle store
August 7, 2010
11am – 1:30pm
Tapas – the art of small food made with authentic flavours and beautiful ingredients.
Chef Patricia Phillips will guide you in creating a mouth-watering range of tiny culinary joys, including garlic mushrooms, prawns in tomato and chilli sauce, Spanish potatoes and chorizo and vongole in this hands-on Tapas class. Sample all of your delicious creations at the end of the class.
Patricia has worked within many of Sydney’s most prestigious restaurants including Rockpool Group and Bill’s.
$125 per person. Bookings Essential
For more information, or to book, call (02) 9555 8300
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