Spanish Immigration Guide: Cuisine is undoubtedly one of Spain's most attractive cultural features. It blends the essence of Mediterranean cooking and is highly acclaimed by gourmets around the world. Just as China has the saying 'Eat in Guangzhou,' the international equivalent is 'Eat in Spain.' Today, let us explore the authentic delicacies of Spain!
The Epitome of Spanish Cuisine—Tapas
Tapas is the quintessence of Spanish dining, found everywhere in Spanish taverns and restaurants. All the flavors of Spain are concentrated in these small bites, yet they are affordably priced. Spaniards have a saying: 'If you travel to Spain and haven't tasted Tapas and Jamón, you haven't really been to Spain.' Tapas is a general term for appetizers, said to have originated in Andalusia, Spain. Traditional Tapas usually consist of meat or vegetables served on a small piece of bread; in northern Spain, they are also known as Pin-txos. The toppings on the bread are as diverse as Spain's multicultural heritage, ranging from chorizo, mushrooms, and peppers to salt cod.
Since lunch in Spain is generally between 2:00 PM and 4:00 PM, and dinner is usually between 9:00 PM and 11:00 PM, locals often go 'bar hopping' (Ir de tapas) to eat Tapas before their main meal. In modern Spain, the popularity of a bar is often synonymous with the quality of its Tapas. The fun-loving Spaniards often visit several small bars during the two or three hours between finishing work and having their formal dinner, enjoying a drink and a Tapas dish at each. 'After hopping through half the night, those with smaller appetites might already be full.' It should be said that Tapas is not just a type of food, but a way of life. Convenience, spontaneity, and hedonism represent the soul of Tapas. In Spain, many people even visit several places in one night, ordering a few snacks and a few drinks while chatting happily—life, it seems, should be just like this.
The Intoxicating Sangria
Sangria (Sangría)—is a wine punch (a mixed, mildly alcoholic beverage) originating from Spain. It is primarily based on red wine, infused with seasonal fruits, and mixed with lemon soda, rum, or brandy. It is served in almost every restaurant. After a meal, having a glass of Sangría accompanied by a soulful Spanish guitar melody is truly wonderful.
To make a good Sangria, you must use quality wine and serve it chilled. The wine should exude a fruity aroma without being overpowering. The most commonly used fruits are peaches, citrus, and lemons, which provide a slight acidity. When enjoying Sangria, remember that it is an alcoholic beverage, otherwise, it is easy to overindulge!
The World's Best Ham—Spanish Ham
Spanish ham (Jamón) is hailed as the best ham in the world. The finest ham comes from free-range Spanish black Iberian pigs (Ibérico), which were brought to Spain by the Phoenicians about 3,000 years ago. The black pigs are raised in a semi-wild state in oak forests, feeding on acorns, which infuses the meat with a natural nutty aroma.
Traveling in Spain, you will find 'Ham Museums' (Museo de Jamón) in many places. These are not for sightseeing, but are snack shops specializing in Spanish ham. Hiding in a bustling Spanish bar, surrounded by clinking glasses and smiling faces, with layers of hams hanging overhead—this setup is a true testament to a shop's quality. You might ask: How can ham be eaten raw? However, after tasting it, you will realize that eating it raw is the only way to experience its unique deliciousness; cooking it actually ruins the flavor. Spanish ham is mostly divided into 'Serrano ham' (Jamón Serrano) and 'Iberian ham' (Jamón Ibérico), the latter being from the black pig. If you see the word 'acorn' (Bellota), it is the king of hams. If you go to Spain, be sure to buy some to take home and enjoy slowly; it makes an excellent souvenir. Spaniards wrap a whole ham carefully and hide it in a black leather case; those who don't know might mistake it for a guitar. It is heavy, weighing over ten kilograms. Since China currently does not allow the import of ham with bones, it is recommended to bring back pre-sliced, vacuum-packed ham.
In addition, there is a specific way to eat ham. Although it has been air-dried for a long time, once sliced, it quickly dries out and loses its flavor, so it must be sliced to order. Freshly sliced ham is bright red with glistening fat, and yellowish fat marbling is densely distributed throughout. When placed in the mouth, you first taste the saltiness, which slowly gives way to a subtle sweetness. The aroma of the raw ham fills the mouth, and before you know it, it slides down your throat.
Spain's National Dish—Paella
The most representative Spanish dish is the world-famous Paella (Paella), which is Spain's national dish. Paella is one of the three great dishes of Western cuisine, alongside French escargot and Italian pasta. It originated in Valencia, the fish and rice capital of Spain, and is a rice-based dish made with local Spanish short-grain rice. It looks magnificent, with golden grains of rice colored by the precious spice saffron, and dotted with countless shrimp, crabs, black clams, mussels, oysters, squid... steaming hot and mouth-watering.
In fact, the ingredients for Paella are not limited to seafood; there is also the chicken and rabbit Paella commonly eaten by locals, as well as the vegetable Paella loved by vegetarians. You can even cook your own signature Paella according to your personal taste.