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Spanish Regional Cuisine - The highlights of Spanish cuisine

Spanish Regional Cuisine - The highlights of Spanish cuisine

. 6 min read

The Spanish gastronomy is quite varied since in each autonomous community we find different typical dishes. This is why, in this article, we talk to you about the most outstanding recipes of each region. In addition, we show you images and videos about them.

Navarre

Navarra is an autonomous community located in the north of Spain whose capital is Pamplona. These are some of its most outstanding dishes:

Bacalao al ajoarriero (Cod with garlic and garlic)

In order to prepare the cod in ajorriero, the day before the preparation you have to soak the cod and change the water several times. After this, crumble, wash with cold water and dry completely.

The next day, piquillo peppers, oil and garlic are cooked in a casserole dish. On the other hand, fry chopped onion and green pepper, and add tomato, salt and sugar.

In a frying pan, fry the cod with four cloves of garlic and then add it to the casserole of the peppers. Finally, soak chorizo peppers and cook them for 15 minutes with parsley and chilli pepper.

Artichokes with clams

First, clean the artichokes and cook them with water and salt over high heat. Once it boils, leave it for at least 15 minutes. After this, dry them and cut them in two.

On the other hand, fry chopped garlic and add flour and clams. Afterward, add a little water from the artichoke cooking and cook until the clams open.

Finally, add the artichokes together with the rest of the ingredients and boil a little. In this video you can see how the dish is made:

Extremadura

The gastronomy of Extremadura is linked to the pastoral tradition of the area. Among its most important towns are Mérida, Zamora, and Badajoz.

Torta del casar (wedding cake)

The torta del casar is a cheese characteristic of Extremadura that has been consumed since the 13th century. At present, only six-cheese factories are in charge of making it.

This cheese is made from raw entrefina sheep’s milk and is curdled. To eat it, the upper crust is cut and the cream from the inside is used to spread on the bread.

Crumbs

The main ingredients for making the typical breadcrumbs of Extremadura are the following:

  1. 500 grams of bread
  2. 1 head of garlic
  3. Pork belly
  4. Red pepper
  5. Olive oil
  6. Salt

The day before eating, cut the bread into thin slices, add salt to the water and sprinkle the bread with it. Then cover with a damp cloth until the next day.

Las migas: a traditional dish from Extremadura

The next day, the garlic is fried in a pot. Remove and fry the bacon, which is also removed. Later, the red pepper is cut into strips, fried and removed.

In the used oil, put the bread and chop it so that they are loose crumbs. Finally, add the garlic, bacon and red pepper and stir.

Castilla y León

In each province of Castilla y León we can find some particular dishes from this area:

Roasted suckling lamb

The roast suckling lamb is produced mainly in the province of Valladolid. In this area, suckling lamb is a lamb that is still suckled.

To cook it, take a quarter of lamb seasoned and spread in butter, and bake for an hour at 180 º accompanied by water at the bottom. It must be put with the skin downwards. When the hour has passed, turn it over and bake for another 50 minutes.

Yolks of Santa Teresa

The yolks of Santa Teresa are popular in Ávila. This sweet is prepared by cooking sugar and lemon peel to create a kind of syrup. Afterwards, egg yolks are beaten and mixed with the sugar.

To this is added lemon juice and cooked over a low heat. The dough must be left to stand for one day. After this, sprinkle sugar, cut into pieces and make round shapes with your hands, which are placed in paper molds and caramelized with sugar.

The delicious yolks of Santa Teresa

Castilla-La Mancha

In Castilla-La Mancha, dishes made with seasonal vegetables and meat predominate.

Manchego ratatouille

The pisto manchego is elaborated with fresh and seasonal vegetables, among which we find the following ones:

  1. Zucchini
  2. Red pepper
  3. Green pepper
  4. Onion
  5. Garlic
  6. Tomato

All these ingredients except the tomato are cut into small pieces and fried. Then add the previously grated tomato and sugar and fry for another 20 minutes. It can be eaten both hot and cold.

Gazpacho manchego

The gazpacho manchego is a dish that used to be consumed by shepherds and hunters. Its main ingredients are these:

  1. Rabbit
  2. Partridge
  3. Garlic
  4. Pepper
  5. Tomato
  6. Laurel
  7. Thyme
  8. Mushrooms
  9. Gazpacho cake (unleavened bread cakes)
  10. First, cut up the rabbit, partridge, tomatoes and peppers. Peel the garlic and cut the cake into pieces. Sauté the meat, add the bay leaf, garlic, tomato and pepper, and sauté a little more.

The ingredients of the gazpacho manchego

Then, add hot water and salt, and cook for half an hour. Add thyme and gazpacho cake, and then the chopped mushrooms. Finally, cook everything for another 15 minutes.

Aragon

Aragon, with the capital in Zaragoza, has approximately 1.3 million inhabitants. Among its typical dishes we find the following:

Chiretas

Chiretas are typical of Huesca and were traditionally consumed in the Pyrenees. Their main ingredient is lamb tripe, which is stuffed with rice, cinnamon, parsley, salt, and white pepper.

To do this, all these ingredients are put into the lamb casing, sewn and cooked until it is fully cooked. It can also carry the neck, lung, and heart.

Calanda Peach

Calanda peach is a fruit with a designation of origin from Calanda, a town in Lower Aragon, Teruel. It has been popular since the Middle Ages and is considered the best peach in the country.

Among the characteristics that make it special, we can see that it is a large peach and also has a delicious sweet taste. Therefore, it is consumed throughout Spain.

The average size of Calanda peach

Galicia

The gastronomy of Galicia has marked by-products from the sea, such as octopus or seafood.

Octopus at the fair

The octopus a feira is known in the rest of Spain as Galician-style octopus. Traditionally, it is cooked in a copper cauldron, although it can also be made in a pot.

You have to freeze the octopus for a day and then let it defrost at room temperature. In the cauldron boil water and put the octopus. Keep it there for a minute, extract another minute and put it back in. This action is repeated several times to finally let it cook for 45 minutes.

The octopus a feira: the star dish of Galicia

Later, you take it out, drain it and cut off your legs. Add olive oil, coarse salt and paprika over the pieces. It can also be accompanied with boiled potatoes cut into slices.

Scallops

The scallops are a mollusk similar to the clams that abound in Galicia. Traditionally, to consume them, onion is cut and fried with a little salt and serrano ham cut into strips. Then add tomato sauce and mix.

This is poured over the scallops with more ham and breadcrumbs sprinkled. Finally, it is baked for ten minutes at 200º and is ready to serve.

Scallops: a mollusk present in Galicia

Santiago Cake

The Santiago cake is a typical sweet that has been known to be made since the sixteenth century. It is cooked with pulverized almonds, eggs, sugar and lemon zest. This is baked with butter for 45 minutes at 180 º C. This is sprinkled with fine sugar, leaving the drawing of the Cross of Santiago without sugar.

The Santiago cake and its unknown origin

Murcia

The Region of Murcia is located in the south-east of Spain and has attractive gastronomy.

Mar Menor cauldron

The main ingredient of the Mar Menor cauldron is fish. Among the most common species, we find the following:

  1. Morralla
  2. Chicken
  3. Mullet
  4. Gold

In addition, it also carries ñoras, prawns and rice. First, the fish is fried in a cauldron or pot while in another one the morralla is cooked with salt and its broth is strained (the morralla is discarded).

Also, fry the ñoras and then the tomatoes. To these are added the crushed ñoras, garlic, parsley, and salt. Then add the broth, boil and add the fish. In another pot with broth, the rice is boiled.

Zarangollo from Murcia

Zarangollo murciano is a scrambled zucchini and onion. Cut up courgettes, potatoes, and onions and put them in an earthenware casserole with oil. Cook over low heat for 45 minutes until the water evaporates. On top of these two eggs are broken and heated until they are curdled.