**Spanish Cuisine**

The variety of dishes that Spain’s cuisine has is reflected differently in each of Spain’s region. In the north part of Spain, a meat-based diet, rich in animal fats is more likely to be found, while as in the south part, a Mediterranean influence is noticeable in the specific dishes cooked in these regions. In the provinces of Cáceres and Badajoz, region also called Extremadura, the main characteristic dish is the olla podrida, which is basically a stew made of Bacon, fowl, Ham and all kind of meats and vegetables. Cheeses, including the torta Del casar, and the pitarra wine are also know for this region. In the Navarra region, the stews are also a common thing, especially vegetable ones, and also in these parts of the country there can be found a specific kind of peppers, the piquillo, which are usually stuffed with meat and cooked in the oven. La Rioja region is very well known all over the world for the Rioja wines. Also, vegetable soups are a common thing in this region. Sangria is a wine punch that can be found in all Spain’s parts. In southern Spain, sangría is also called zurra and is prepared from peaches or nectarines. In the Madrid region of Spain, the most common dish is the Cocido Madrileno, which is a Chickpea stew that is served with wines from Navalcarnero.

*Tapas*

Tapas are Spain's greatest food invention. "Eat when you drink, drink when you eat" is the philosophy. Spanish men traditionally drink outside the home and rarely alone. They are not meant to be a meal (although a ración is a substantial portion). One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing. Tapas food is real food - good local ingredients presented with flair.

*Paprika Stuffed Anchovies*

Ingredients

10Anchovies, fresh, cleaned and butterflied;

5 Paprika (Bell Pepper), canned or freshly roasted,(preferably Spanish pimiento);

Pepper, freshly ground;

Sea salt;

4 tbs Flour;

1 Egg, beaten;

Olive Oil, for frying, so not Virgin Extra;

5 Slices Long Bread, as fresh and crispy as possible;

Toothpicks;

Lemon Juice or Lime Juice. Directions • Sprinkle a bit of salt and pepper over the inside of each butterflied anchovy as you please; • Meanwhile, pour an inch of olive oil in a frying pan or wok, and heat to about 180 degrees Celsius; • Cut the paprika to pieces that are roughly the same size as the butterflied anchovies, pat dry; • Put the flour in a shallow dish, beat the egg in a second shallow dish; • Place a piece of paprika on top of a butterflied anchovy, and cover with a second butterflied anchovy; • Put the sandwich of butterflied anchovies and paprika through the flour, roll through the egg, and fry in the oil for like five minutes until golden brown; • Leave to dry on paper towels, keeping them warm; • Put the fried anchovies on a slice of bread and garnish with a piece of lemon; • Stick a toothpick through all ingredients to keep things together, it's part of the Basque tradition, and it makes it a true Pintxo! *Avocado & Tuna Tapas* Ingredients 1 (12 ounce) can solid white tuna packed in water, drained 1 tablespoon mayonnaise 3 green onions, thinly sliced, plus additional for garnish 1/2 red bell pepper, chopped 1 dash balsamic vinegar black pepper to taste 1 pinch garlic salt, or to taste 2 ripe avocados, halved and pitted Directions Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. *Sangria* Sangria is a wine punch typical of Spain and Portugal. It normally consists of: a light - dry - young - high acid - unoaked - inexpensive wine, usually red wine due to Sangria's connotation with the word blood. Other reds that work well include French styles such as Gamay or Beaujolais, and Italian styles such as Grignolino, Bardolino, Dolcetto, Freisa or Lambrusco. chopped or sliced fruit such as orange, lemon, lime, apple, peach, melon, berries, pineapple, grape and mango a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar                                                                                               *Classic Spanish Sangria* Ingredients 1 lemon 1 lime 1 orange 1 1/2 cups rum 1/2 cup white sugar 1 (750 milliliter) bottle dry red wine 1 cup orange juice Directions Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.                 *Romesco Sauce* Romesco sauce originates from Tarragona, in Northeastern Spain. It is said that the fishermen of the area made it to eat with fish. It is great with seafood, but is a tasty sauce to accompany meat and vegetables as well and is a popular sauce in Spain. Roasted red peppers combine with ground almonds, olive oil and vinegar to make a smooth, rich sauce that tastes great simply spread on a slice of rustic bread or served with vegetables and meat. *Spanish Potato Omelet* Ingredients 1/2 cup olive oil 1/2 pound potatoes, thinly sliced salt and pepper to taste 1 large onion, thinly sliced 4 eggs salt and pepper to taste 2 tomatoes - peeled, seeded, and coarsely chopped 2 green onions, chopped Directions In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm. *Spanish Tortilla* Ingredients 1/4 cup olive oil 2 potatoes, peeled 4 slices bacon 2 slices cooked ham, diced 1/2 onion, thinly sliced 1/2 red bell pepper, sliced 4 eggs 1/4 teaspoon Spanish seasoning Directions Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat. Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm. *Chicken w/Sausage Stuffed Peppers* *Empanadas* Ingredients 1/2 cup butter, softened 1 (3 ounce) package cream cheese 1 cup sifted all-purpose flour 1 cup fruit preserves 1/3 cup white sugar 1 teaspoon ground cinnamon Directions DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C). Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred. *Gazpacho*  Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite. Ingredients 2 Roma (plum) tomatoes, quartered 1 large cucumber, peeled and halved 1 onion, peeled and halved 1 cup green bell pepper, diced 1 (4 ounce) jar diced pimento peppers, drained 2 (12 fluid ounce) cans tomato juice 1/3 cup olive oil 1/3 cup red wine vinegar 1/4 teaspoon hot pepper sauce 1 1/2 teaspoons salt 1/8 teaspoon ground black pepper 2 cloves garlic, minced 1/2 cup croutons 1/4 cup chopped fresh chives Directions In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.                 *Easy Paella* Ingredients 2 tablespoons olive oil 1 tablespoon paprika 2 teaspoons dried oregano salt and black pepper to taste 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces 2 tablespoons olive oil, divided 3 cloves garlic, crushed 1 teaspoon crushed red pepper flakes 2 cups uncooked short-grain white rice 1 pinch saffron threads 1 bay leaf 1/2 bunch Italian flat leaf parsley, chopped 1 quart chicken stock 2 lemons, zested 2 tablespoons olive oil 1 Spanish onion, chopped 1 red bell pepper, coarsely chopped 1 pound chorizo sausage, casings removed and crumbled 1 pound shrimp, peeled and deveined Directions In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.