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small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly. Paella. Valencia. rice dish. a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana). Patatas bravas ("fierce potatoes") Madrid. potato dish. cube-shaped fries with salsa brava, a spicy sauce.
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences between the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [ 6] The dish is sometimes seasoned with whole rosemary branches.
A staple among the small dishes that make up a classic tapas menu, patatas bravas – “brave potatoes” – is named for its spicy sauce, rare in a land that generally shuns fiery food.
Paella Valenciana. Recipe from Chef José Andrés. Authentic paella from Valencia is made with large, flat white lima beans called garrafón, but fresh favas or butter beans make fine substitutes ...
6. Tlayudas. Origin: Mexico Likened to a Mexican pizza, tlayudas are made with a thin, crispy corn tortillas the size of a dinner plate. They're griddled and topped with layers of refried beans ...
Gazpachuelo – Spanish soup. Lobster stew – Various stews involving lobster. Olla podrida – Spanish stew made with chickpeas and beans. Ollada. Piperade – Basque vegetable dish. Pisto – Spanish dish. Porra antequerana – Andalusian soup. Salmorejo – Traditional soup from Andalusia, Spain. Sopa de Gato – Thick soup from southern Spain.
Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or dinner in restaurants in Spain. [ 5] The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water ...
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