|
 |
Paella
Paella is rice flavored with saffron, garlic, and herbs. It
is mixed with chicken or ham, and vegetables. This popular
dish is named after the large, shallow pan in which it is
usually cooked. This dish comes from southwestern Spain.
|
 |
Garlic Shrimp
In Spain, these shrimp fragrant with garlic and olive oil
are brought to the table sizzling in a little metal pan. Have
plenty of bread on hand to sop up the delicious pan juices.
Serve with lemon wedges, if desired.
|
 |
Spanish Thick Hot Chocolate
Hot chocolate is a traditional drink of the Aztecs and other
Mexican people. Hot chocolate are sold on street stalls and
in shops and candy stores, and is very popular among the women
who claimes it has aphrodisiacal and energy-giving properties.
It became established as a nutrtious drink and was also used
as an ingredient in cakes throughout European salons.
It was originally highly seasoned with all sorts of strong
spices, but this version was soon modified to achieve a milder
flavor. Nowadays it is served almost nostalgically at breakfasts
and afternoon teas on special occasions. Chocolate a la espanola
is thick and traditionally drunk from cups called jicaras
or from the traditional shape called mancerina.
|
 |
Creamy Ice Milk
Tradesmen prepared different iced combinations, using milk,
lemons, sour cherries, cinnamon or chocolate. Although it
is virtually an ice cream, leche merengada is nowadays not
served as a dessert after meals but as a refreshing drink
in open-air cafes.
|
 |
Agua Fresca
This thirst-quenching beverage, also known as fresh water,
in Spain is a wonderful addition to any informal country inn
menu.
|
 |
Spinach Empanadas
The term empanada is used for any raw or cooked filling wrapped
in a dough and baked in the oven or over an open fire. These
pies are mentioned in culinary documents as far back as medieval
times. Individual servings are called empanadillas ("little
pies"). There are also some delicious recipes with sweet fillings.
Both sweet and savory turnovers can also be fried.
|
 |
Potato Omelet
Unlike most omelets, this classic Spanish tapa is usually
served at room temperature and, as the name suggests, it has
a flat, cakelike shape. A large nonstick frying pan is ideal
for cooking the omelet, which also makes a good main course
during lunchtime.
|
 |
Spanish Omelet
These omelets makes a substantial breakfast or a hearty lunch.
Serve with a side of toast and potatoes O' Brien. Ingrediants
includes freshly ground pepper, unsalted butter, shredded
Cheddar cheese, minced garlic, capsicum, tomato sauce, olive
oil, and yellow onion.
|
|
|
|
