Spanish home cook
Do you want some really authentic Spanish home cook recipes ?
Come and see what we’ve got… octopus Spanish omelette and loads more…
Spanish food history
Spanish food has a long history. Influenced by the many different cultures that thrived in Spain. Going back before Roman times. Formed with its trading partners around its geographical location. As a neighbour with France, Spanish food has many attributes that are related to French cuisine. Differing opinions argue if the Romans or Greeks were responsible for bringing olives and olive oil to Spain. Both so prominent in the daily meals today. In fact, Spain is the worlds largest producer of Olive oil, followed by Italy and Greece.
However, it is the Moors, from northern Africa who ruled most of Spain for 700 years. They left a strong imprint on the ingredients and spices used throughout Span. They brought fruits and nuts to Spain. Still used today. As is rice, which is still a staple of Spanish cuisine, used in the famous dishes Paella. New spices like nutmeg, cinnamon and saffron were brought to the country as well.
The diversity of food is traced to the period when Moors ruled. Christians, Jews and Moors all lived together. Moors and Jews didn’t eat pork. But Christians blended the spices of northern Africa with pork to create dishes that are still very popular today. Christians developed the production of Spanish hams. Recognised as some of the best in the world.
The new World
The discovery of the New World by Columbus and others returning from the new lands had a big impact. With many new additions to Spanish cuisine such as tomatoes, chocolate, vanilla, beans and potatoes. New ingredients lead to famous dishes being invented. Tortilla de patatas and of course, Churros con chocolate to name a few. In Spain that cocoa was first mixed with sugar. Making a drink that became so popular that the Church make it illegal!
Paprika another spice introduced to Spain from the Americas and has become widely used in Spanish food. The introduction of paprika to sausages brought about the famous Spanish chorizo. Recognised everywhere today.
How the climate influenced Spanish home cooking
Climate conditions also played a very important role in Spanish home cook food and culture. As a hot country the lack of refrigeration meant families bought fresh ingredients on a daily basis. Many people buy their daily ingredients fresh. During the 20th century, the explosion of the tourist industry in Spain cemented the national idea of cuisine. As visitors came to Spain, many wanted to try Spanish traditional dishes, especially fresh seafood from the coastal areas.
Nowadays, many Spanish villages and towns celebrate their local ingredients. Festivals offering visitors a sample of their proud cuisine and heritage are common. Excellent Spanish tapas with local cheeses, wines, olives, meats and seafood dishes are delicious. And a great introduction to the passion and food of the country.
Modern cuisine is also becoming more popular throughout Spain. Internationally more Spanish chefs and restaurants are becoming acclaimed. A combination of traditional Spanish cuisine and new concepts for food and dining are becoming very popular.
Essential ingredients you should have in your cupboard:
Spanish home cooking must be cooked with love ! Get some initiative and a bit of Spanish improvisation. If you don’t have a specific ingredient, try something else that’s similar you might just invent something special!
Olive oil.
Olive oil is Just about the most important ingredient in all tapas dishes.
I know everyone tells you not to use extra virgin when cooking. But this in my opinion is rubbish! When you are going too put something into your mouth, and therefore into you body it has to be the best. Not just taste the best, but be the best for you!
Are Oil and fat good?
I have read a-lot about oils and fats. My conclusion is, the only oils you should consume are organic and not processed in any way. So when choosing which tasty oil/fat you’er going to use, take this into account. The world sells more olive oil than in produces! This begs the question ‘what are we buying in our supermarkets’? ITS NOT REAL OLIVE OIL!
What should you buy?
Although you cant be totally sure what you buy is always the real deal. If you go for the organic extra virgin olive oil you have much more reassurance that it is what it says it is! The same is true of all fats and oils. organic grass feed butter GOOD, pure animal fats such as lard dripping and suet, GOOD, extra virgin coconut oil GOOD! other than these everything else is very bad for you.
Why
Because the processes to extract the oil use lots of horrible chemicals which will end up in your body! which doesn’t know how to break down the fat into some we can use to build our body and so deposits the unknown chemicals into our system LATER down the road these are very bad they can cause all the diseases that catch up with us 30 years down the road. WE KNOW! You only have to look around. We have more knowledge and better understanding of how the body works today and what we can do medically is unbelievable Yet still millions succumb to cancer diabetes heart disease etc every day!
Only eat the best oil!
Garlic (ajo):
Garlic is one of the most wonderful little things ever created!
It has all sorts of benefits for you. other than the fact that it can transform a otherwise tasteless dish into something beautiful.
salt:
Always sea salt
Onions (cebollas):
Serrano ham (jamon):
The best known of the Spanish jamónes is Serrano ham and the best jamón Serrano comes from the black Iberian pig. We will talk in depth later about Spanish ham. (
Chorizo:
The most widely available chorizos are fully dry-cured and can be eaten without cooking. They are available either picante (hot) or dulce (mild and sweet). The best chorizos can contain up to 95% pork with the remainder being made up from pork fat, salt, garlic and paprika. It is the paprika which give them their characteristic red colour. The other type of chorizo, which has be to cooked, is found in stews and in bean and potato dishes. These chorizos are shorter and come joined together just like your English sausages.
Herbs:
Parsley (perejil) is widely used in tapas. The flat-leaved type is best. Other herbs which can be used regularly are oregano, basil, bay leaves, mint and thyme. It makes sense to always have some of these in stock.
Paprika (pimenton):
There are two types mainly used sweet and hot. They are made from ground dried red peppers. It is used in many Spanish dishes, adding its characteristic flavour and colour.
Peppers or capsicums (pimientos):
From green to yellow to red, each is just a different stage of ripeness of the same fruit. Red ones are the most ripe and the sweetest flavour. They are cheap and last for ages in the refrigerator so there’s no excuse for not having a couple at all times.
Tomatoes (tomates):
Well-flavoured tomatoes should always be in your larder.
Flour:
Normal wheat four and make flour which in spain is slightly courser.
lemons:
And don’t forget your fresh salad:
Tomatoes, onions, cucumber, and lettuce. and if you can avocardo is wide used.
Cheese (queso):
Spain produces many different cheeses but Manchego cheese is the most well-known and widely available. Manchego is made from sheep’s milk and can be anything from softish and mild to strong, nutty and hard.
wine:
Red and white in Spain the local wine is very good and cheap. But that not always the case in the rest of the world, so chose one you like not just the cheapest. ( it does make a difference ).
