Spanish Cuisine (According to an Unqualified Tourist)

Spanish Cuisine (from an Unqualified Tourist)

Let’s talk about Spanish Food! Here you will find lots of photos of food served in restaurants. This is a bit of a pet peeve of mine, but I know there are people who enjoy this sort of thing, so, Dig In! (And if you enjoy it, you can thank Ekaterina for getting me to write it!)

First off, I have to caveat that Spain is a VERY large country of numerous regions with their own very unique cultures, histories, and languages (some of which date back to pre-Roman times). I have only scratched the surface of the place, with most of my time spent in Alicante Province in the Autonomous Community of Valencia. I’ve paid short visits to Castilla-Leon, Castilla-La Mancha, Madrid, Mallorca, and Extremadura. I am not qualified to speak with any authority on “Spanish Cuisine.”

From my own experience, I would say that what I have encountered is fairly typical of my understanding of continental cuisine (I’ll exclude Italian and French culinary traditions because I think they are atypical). But to characterize it as well-represented under the designation “Meat and Potatoes” would not be unfair. (My first thought would be that it would be a bit challenging for a vegetarian, but Mate assures me it’s not as bad as I think).

Of course there are lots of exceptions. But minimally-spiced, simply prepared meals based on potatoes (or rice, or another starch) and meat are fairly common. Beef and chicken are prevalent. Lamb is quite common. Pork is abundant. But you can find lots of seafood (at least in the coastal areas), and I believe Bacalao (salt cod) is available everywhere.

In the interior regions you can find various types of game (hare and partridge are the items I have encountered).

From the rugged frontier of Extramadura, here we find a sort of cold partridge meatloafy thing (it was…edible?), and a very simple country lamb stew (much better, but not especially flavorful – especially to anyone accustomed to spicy lamb curry).

Spanish Cuisine (from an Unqualified Tourist)

Jamon

Ham (Jamon), in a form we in the states would recognize as Prosciutto, is almost ubiquitous. So omnipresent is jamon that it is commonly found sitting on the counter, whether in a restaurant or even the family home, ready for slicing at a moment’s notice.

It’s a phenomenon I’ve come to refer to as “Counter Ham.”

In fact, here is something I stumbled upon which made me laugh out loud. I took photos to send to my Spanish friends with the title “The Most Spanish Thing Ever.”

(The glare makes it a bit hard to see, but it’s a vending machine with two rows dedicated to ham).

The spice palate is fairly limited too. Smoked Paprika is commonly encountered in Salchicha (sausage) and other dishes. Otherwise seasonings seem to be herbs like rosemary and oregano. Tomatoes feature in some dishes, but I wouldn’t call it a prevalent ingredient. Olives are always everywhere.

Here is a basic family meal in Alicante –

A very basic salad, sausage with onions and bell pepper, and salted fish with thinly-sliced onion.

Spanish Cuisine (from an Unqualified Tourist)

The Tortilla

This is a very basic, extremely affordable, and quite common food item consumed as a meal dish (breakfast, lunch or dinner), or just as a snack. The preparation is the most complicated part. It’s basically just an omelet of eggs, potato, onion and salt. (Or ridiculously, even without the onion). It’s simple and delicious.

Patatas Bravas

Nothing to it. Fried potatoes and “Brava Sauce,” which is kind of like a very slightly spicy ketchup (Spaniards don’t seem to have much taste or tolerance for spicy foods).

Spanish Cuisine (from an Unqualified Tourist)

Empanada

Basically a pie. You can get these everywhere, filled with lots of things (veggie and onion is common). This is the most common kind I’ve seen, and delicious. I believe the filling is simply tuna and tomato.

“Paella Valenciana”

This is supposed to be Paella Valenciana. I put it into quotes because my understanding is that Paella Valenciana should include chicken and broad beans (seen here), but also rabbit and snail (sadly not included in this serving). Contrary to popular misconception, paella does NOT contain seafood or tomato.

There are, however, many other similar dishes in the region of Valencia that DO contain these ingredients. But they do not call these Paella. They are known as “Arrozes” – rice dishes.

Arrozes

These are wonderful dishes of rice, seafood, and saffron (or squid ink). Both delicious.

Churros con Chocolate

We have churros in the US, from Mexico, but they are different (much sweeter, sprinkled with sugar and cinnamon). In Spain they are not very sweet, but served with something between melted chocolate and hot chocolate, and you eat them after dipping them in the chocolate. Delicious!

Very Simple Restaurant Fare

Stewed meat with fried potatoes. Grilled fish and salad. ‘Nuff said.

Spanish Cuisine (from an Unqualified Tourist)

Cocido Castellano

This is an interesting dish. It’s kind of like a deconstructed stew (they take it apart after it’s cooked and serve the items separately). First the broth is served with chickpeas (you can season and eat the chickpeas separately or put them in the broth). The broth is exquisitely flavored.

Then comes the second plate. In clockwise order you see cabbage and carrot, then a sort of bit of salt pork fat (I’m not sure how many people eat this – I didn’t). Next is something that tastes and feels quite similar to Thanksgiving stuffing. Then blood pudding with rice. Then another sausage. And then a piece of stewed beef. In the center is a chicken thigh. It was all wonderfully delicious. Interestingly, I was not expecting much from the chicken thigh, but it had a fantastic flavor.

Spanish Cuisine (from an Unqualified Tourist)

A Basque Feast

Genetically, Mate is effectively pure Basque. I’m not sure how that is possible, but that seems to be the case. However, she grew up in Alicante rather than the Basque Country. Nevertheless, she has Basque heritage and wanted to take me to enjoy a feast at a special Basque restaurant in Valencia. It was quite an experience. Multiple courses, including the jamon y queso (ham & cheese platter), salad with salmon and anchovies, sausages, an omelet of Bacalao (salt cod – a staple item in Spanish and cuisine, as well as other European countries), and some potatoes with vegetables, along with the main course of steak which we cook for ourselves on the tabletop brassiere, a bottle of wine, unlimited servings of cider from great casks that line half of the dining hall, and deserts.

Oh yeah, looks like there was some NA beer on that order as well. And the final total was 92 Euro. And if you tip more than a couple bucks you make your server uncomfortable (they are actually paid for their work by their employer, not the customer).

THAT is why Spain is better.