Spanish cuisine

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Государственное образовательное учреждение высшего профессионального образования г. Москвы московский государственный институт индустрии туризма им. Сенкевича

Доклад

на тему: Spanish cuisine

Выполнила студентка:

Ермакова Вероника

группы 424

Москва 2014

Spanish cuisine is as diverse as it is extensive and colorful as it is flavorful. Spanish gastronomy changes from region to region, and traditional dishes from each place vary depending on what ingredients were readily available in the past. Now, it's easier to get just about anything in any part of the country, though traditions and favorites definitely still exist in each region. Here's a small sampling of some of the most typical Spanish foods and drinks you must try when visiting Spain.

Spanish food drink cuisine

Paella

Dubbed the most famous Spanish dish, paella can be found throughout Spain. Traditional Valencian paella is made from rice, meat, snails, beans, green vegetables, and a seasoning like saffron. Several variations on the classic exist around the country, the most common being seafood paella. This variation omits the veggies, meat and beans, and adds a wide variety of seafood such as mussels, clams, shrimp and fish.

Tapas

Leaving Spain without participating in a traditional tapas crawl is simply unheard of, if not downright impossible. Tapas vary in style from region to region, but they are always small bites served before (or sometimes as a substitute for) dinner.

Jamуn and Chorizo

Jamуn (ham) and chorizo (sausage) are integral parts of the Spanish diet and there are multiple varities of each. Jamуn Ibйrico, is made from the black Iberian pig and is a highly prized (and expensive) cured ham. Both Jamуn Ibйrico and Jamуn Serrano (a less-expensive version made from a white pig) are used in many dishes or served in sandwiches for breakfast, lunch or dinner. Walk into nearly any bar in Spain and you'll likely see a full leg of jamуn (which can be worth as much as $500) hanging from the ceiling.

Popular Spanish Drinks

Cava

Cava, a sparkling white wine that is Spain's answer to French Champagne, is produced just outside of Barcelona. A short train ride from the city, you can visit several producers for tours and tastings

Sherry

Located in the Andalusia region of southern Spain, Jerez is the birthplace of sherry. A white wine fortified with brandy , sherry is available all over Spain. If you want to taste it at the source, head to the town of Jerez de la Frontera and explore the nearly 50 sherry bodegas in the surrounding picturesque towns.

Basque Cider

The drink of choice in the Basque region, Sidra, is a traditional alcoholic cider made with several varieties of apples.

The original Paella Recipe

Ingredients for 4 Persons

· 1 medium chicken

· 1 medium rabbit

· 2 medium ripe chopped tomatoes

· 165 grs. wide green bean (spanish-bachoqueta)

· 130 grs. large white lima beans (spanish-garrafon)

· 1 level teaspoon of saffron

· 3 cups of spanish rice

· 8 cups of hot water or ( even better chicken broth)

· olive oil ( enough to cover the bottom of the paella pan)

· salt ( to taste)

· 1 level teaspoon of sweet red paprika

First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirringquickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.

Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

In other regions and even in some of the best recipes, you will that peas and peppers are added. These are not authentic ingredients for a true Valencian paella recipe. Happy paella eating!

Источники

1. http://www.igourmet.com/spanishfood.asp

2. http://www.spanish-food.org/

3. http://www.alicante-spain.com/paella.html

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