Beyond football, Spanish cuisine is one of the country's most attractive cultural features. Many friends who have immigrated to Spain surely understand the saying, "Live in France, travel in France, and eat in Spain." The Spanish are true gourmets, and their culinary scene leaves Europeans captivated and new immigrants deeply impressed. Spanish cuisine offers authentic Mediterranean flavors that are quite well-suited to the Chinese palate. Below, let us take you on a journey to taste Spanish delicacies and see which one is your favorite!
A Miniature 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 remain very affordable. The Spanish 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 Pintxos. The toppings on the bread are as diverse as Spain's multicultural heritage, ranging from chorizo and mushrooms to peppers and cod.
Tapas
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 Spanish 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 stop. "After hopping around for half the night, if you don't have a huge appetite, you might just be full." It should be said that Tapas is not just a type of food, but a way of life. Convenience, spontaneity, and hedonism are the keywords that represent the soul of Tapas. In Spain, many people even visit several places in one night, ordering a few small bites and a few drinks while chatting happily—life, it seems, should be just like this.
The Intoxicating Sangria
Sangria (Sangría)—is a wine punch originating from Spain (a mixed, mildly alcoholic beverage), primarily made with red wine as a base, 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 paired with the gentle, beautiful sounds of a Spanish guitar is simply wonderful.
To make a good Sangria, you must use good wine and serve it chilled. The drink exudes a fruity aroma without being overpowering. The most commonly used fruits are peaches, citrus, and lemons, which provide a touch of acidity. When enjoying Sangria, remember that it is an alcoholic beverage, or you might easily overindulge and get drunk!
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 specialty snack shops serving Spanish ham. Hiding yourself in a bustling Spanish bar, with clinking glasses and smiling faces all around, and layers of hams hanging overhead—this atmosphere is a true testament to a shop's quality. You might ask: How can ham be eaten raw? However, after tasting it, you will discover 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 Bellota (acorn), it is the king of hams. If you go to Spain, be sure to buy some to take home and savor slowly; it makes an excellent souvenir. The Spanish wrap a whole, carefully prepared ham in a black cover; those who don't know might mistake it for a guitar, as it is heavy and weighs 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.
Furthermore, eating ham is quite particular. 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 you put it in your mouth, you first taste the saltiness, which slowly gives way to a subtle sweetness. The aroma of the raw ham fills your 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, which is Spain's national rice 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 made using Spanish short-grain rice. It looks magnificent, with golden rice grains colored by the precious spice saffron, and the dish is dotted with countless shrimp, crabs, black clams, mussels, oysters, and squid, served steaming hot and mouth-watering.
DIY Paella Recipe
This Paella uses a variety of seafood ingredients, resulting in a very rich texture. While the process may seem complex, it is actually not difficult to make at home as long as you have all the ingredients ready.
Main ingredients: Rice (130g), chicken leg (1), shrimp (6), mussels (3), clams (appropriate amount), squid (2), tomato (1), green and red peppers (1 each), onion (half), garlic (1 bulb).
Secondary ingredients: Saffron (appropriate amount), salt (appropriate amount), lemon (appropriate amount), fish stock (appropriate amount).
Preparation steps:
1. Wash the chicken leg, remove the bone, and cut into small pieces. Devein the shrimp, remove the internal organs of the baby squid, peel the red skin and cartilage off the squid and cut into rings, clean the mussels, wash the clams, chop the onion and garlic, peel and dice the tomato, and chop the green and red peppers.
2. Heat olive oil in a pan and sauté the chicken pieces until they release their fat.
3. Add the onion, garlic, and green and red peppers, and sauté until fragrant.
4. Add the rice and stir-fry until evenly coated.
5. After stirring, pour in the fish stock, mix well, sprinkle with saffron and salt, then evenly arrange the various seafood on top. Cover the pan and simmer over medium-low heat for about 15 minutes until the liquid is absorbed and the rice is cooked.
6. When serving, you can squeeze some lemon juice over the rice to remove any fishy odor.
In fact, the ingredients for Paella can be more than just seafood; there is also the chicken and rabbit Paella commonly eaten by locals in Spain, as well as the vegetable Paella loved by vegetarians. You can also cook your own signature Paella according to your personal taste.
