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Spanish menu
An important specialty Spanish food is jamon Serrano which is a special ham that
is salt-cured. This type of Spanish ham is not smoked. Sausages are also very
popular in the Spanish diet. Chorizo and Salchichon are examples of hard
sausages while sobrasada is a soft and spreadable sausage. A Spanish menu is
accompanied by a Spanish red wine. The Rioja and Montilla are famous, though
there are many varieties of tintos, blancos and rosadas. Salads and fried
potatoes come as entrees in a typical Spanish food menu. Desserts are made of
eggs, ground almonds, flour and milk.
List of Spanish tapas :
Albondigas - Meatballs
Alitas de pollo - Chicken wings
Almejas - Clams
Berenjenas horneadas - Roasted aubergines
Butifarra - Sausage from Catalunya
Calamares - Battered squid
Callos - Tripe
Caracoles - Snails
Chistorra - Spicy sausage
Chopitos - Small cuttlefish fried in batter
Chorizo al vino - Spicy sausage pan-fried in red wine
Cogollos fritos - Lettuce fried in garlic and oil
Criadillas - Bull's testicles
Costillas - Ribs
Croquetas - Croquettes, normally with ham, chicken or cod
Diablitos picantes - Mini hamburgers
Escombros - Fry up of bits of small squid.
Figatell - Speciality of Valencia meatballs of pork and liver
similar to faggots
Gambas pil pil - Sizzling Prawns in Olive Oil and Garlic
Gambas rebozadas - Battered prawns
Huevos de codorniz - Quail's eggs
Jamon serrano - Spanish ham
Judias blancas - Butterbeans and whole cloves of garlic in a
white wine vinegar
Longaniza blanca - Normal sausage colour but not as spicy as longaniza roja
Longaniza roja - A speciality of Aragon, red spicy pork sausage
Magro - Pork in a paprika/tomato style sauce
Manitas de cerdo - Pig's trotters
Mejillones - Mussels
Merluza a la Romana - Hake with a very thin batter
Morcilla - Black pudding
Muslitos de mar - A croquette of crab-like meat skewered on a crab claw
Orejas de Cerdo - Pig's ear
Patatas a lo pobre - Potatoes with onions and peppers
Patatas alioli - Potatoes in a garlic mayonnaise
Patatas bravas - Potatoes in a spicy sauce
Pinchito - Kebab
Pollo al ajillo - Chicken in garlic
Queso Manchego - Manchego cheese in varying degrees of maturity
Rabo de Toro - Bull's tail or oxtail
Sepia - Cuttlefish
Sesos - Brains, usually lamb or calf
Tortilla Espanyola - Spanish potato omelette but can also have peas, ham etc
Spanish recipes :
Gazpacho
The Gazpacho is Spains varied speciality and there's probably as many versions of Gazpacho, as there are towns and villages in Spain.
Below, for another variation of Gazpacho, you'll see a recipe for Gazpacho
 from
one of our regular visitors to this website for Guardamar, Reg, from Canvey Island,
Essex, England.
1 Kilo very ripe tomatoes
1.5 Tablespoons wine vinegar
2 Tablespoons Olive oil
Half teaspoon cumin seed crushed
2 Cloves of garlic (crushed)
Small piece of cucumber (diced)
Half a small green pepper (de-seeded and shredded)
2 Spring onions (sliced)
1 Tablespoon chopped mint
2 Tablespoons course brown breadcrumbs
750ml ice cold water
12 Ice cubes
Salt and black pepper
Liquidise the tomatoes, sieve and pour them into a soup bowl, adding all the
other ingredients except the water, ice cubes, mint and breadcrumbs.
Sprinkle the mint and breadcrumbs over the gazpacho.
As an accompaniment, pass round small dishes of sliced onions, black olives,
diced cucumber, shredded green pepper and chopped hardboiled eggs.
Paella
Paella Valenciana (Paella is a traditional rice dish of Spain - made with
seafood, chicken, rabbit or vegetables. The rice you use in your paella depends
on your preference - whole grain rice or wild rice or the short grained Spanish
rice which is used fo r
traditional Spanish rice dishes.)
Below, for another variation of Paella, you'll see a recipe for Paella from one
of our regular visitors to this website for Guardamar, Jill, from Bramley,
Leeds, England.
4 cups of rice
8 cups of stock
8 - 10 each of prawns and mussels
200 gm of shrimps
2 tomatoes chopped
3 -4 cloves of garlic, finely chopped
Few strands of saffron
Olive oil
Sauté garlic in a pan with little olive oil. Add tomatoes, shrimps and
saffron then cook till soft. Add rice and stock and salt and cook for about 20
minutes. Add prawns and mussels and cook for a few minutes more with a lid.
Tortilla
If you like the taste of french fries, you'll love the Spanish tortilla. When
made correctly, the Spanish tortilla is a delicious half-inch thick "cake" of
fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can
be cut into pizza-like triangle s
to serve 4-6 people, or cut into squares to give a whole group a bite-sized
toothpick sample.
Below, for another variation of Tortilla, you'll see a recipe for Tortilla from
one of our regular visitors to this website for Guardamar, Wendy, from Clifton,
Nottingham, England.
1 cup olive oil
four large potatoes (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
four large eggs.
Some people add thin slices of red pepper together with the onion.
Heat the olive oil in a 9-inch skillet, add potato pieces, one slice at a time
so that they don't stick. Alternate layers of potato and onion. Cook slowly,
medium flame. Do not fry!! Turn occasionally until potatoes are tender,
but not
brown. They must be loose, not "in a cake".
Beat the eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add
potatoes to beaten eggs, pressing them so that the eggs cover them completely.
Leave for 15 minutes, then heat 2 tbsps of the olive oil in a large skillet. Add
potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan
to prevent sticking (very important!!) When potatoes start to brown, put a plate
on top skillet and flip to cook other side, adding another tbsp of oil. Brown on
the other side. Can flip three or four times for better cooking.
If you come across any other typical Spanish food not mentioned above, or you
have any Spanish recipes, just email details to:
Spanish-Food@GuardamarInformation.com
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