SPANISH CUISINE

By: Group 10
 INTRODUCTION
Spanish cuisine, celebrated for its bold flavors, vibrant colors,
and regional diversity, has gained worldwide recognition as a
culinary treasure. With its rich culinary traditions and influences
from various cultures, Spanish cuisine offers a tantalizing
tapestry of tastes and textures.

History of Spanish Cuisine

The history of Spanish cuisine is a vibrant tale
of influences from diverse cultures, including
the Romans, Moors, and various
Mediterranean civilizations. The Romans
introduced vineyards, wheat, and olive trees,
while the Moors brought citrus fruits,
almonds, and spices. The discovery of the
New World brought ingredients like
tomatoes, potatoes, chocolate, and various
peppers, which revolutionized Spanish
cuisine. The culinary landscape evolved over
centuries, with each region developing its
distinctive dishes and flavors, resulting in the
rich and diverse Spanish cuisine we know
today.

What does Spanish cuisine taste like?

Spanish cuisine boasts a harmonious balance of flavors, with an
emphasis on quality ingredients and simple cooking techniques. The
taste profile varies across regions, but common elements can be
identified. Spanish dishes often feature the bold and robust flavors
of garlic, paprika, saffron, and olive oil. The cuisine strikes a delicate
balance between savory and tangy flavors, with the liberal use of
fresh herbs like parsley, thyme, and rosemary. Spanish cuisine
celebrates the natural flavors of ingredients, allowing them to shine
through in dishes that are vibrant, aromatic, and deeply satisfying.
 TABLE OF CONTENTS

Spanish Tortilla 04

Gambas al ajillo 06

Churros con Chocolate 08

Kalimotxo (Calimocho) 11
 SPANISH TORTILLA
Spanish tortilla is a traditional dish from Spain tortilla. It is an
omelette made with eggs and potatoes, optionally including
onion. Tortilla translates to “little cake.” The Spanish tortilla was
named as such because of the layers of sliced potatoes
resembling the layers of a cake.

The traditional dish consists of eggs and potatoes. There is an

on-going centuries’ old debate about whether you add onions or
not. Purists argue against onions, or cebollas, whereas many
also argue for cebollas which add a naturally sweet depth of
flavor.

There are different bars that you’ll find tortillas that are more
solid and cooked through laying on a slice of bread, and you can
also find tortillas that are soft and still runny in the middle
served with a slice of bread on the side.

It is thought that the concept originated in Persia and moved

West. As it spread to various areas in Europe, many cultures
made it in a slightly different way. Therefore, creating different
versions to call their own. In Persia the dish is called Kookoo
Sabzi. Whilst, in Italy it became the Frittata; and in our
neighbouring country France it is named (what we know it as)-
the Omelette.
 Ingredients
3 or 4 medium Potatoes
1 medium Union
6 large Eggs
1 cup Olive oil
Salt to taste

Preparation
Peel and rinse the potatoes and thinly slice them using a sharp knife or
mandoline.
Pat the sliced potatoes dry with paper towel to remove excess moisture. This
will help them crisp when they're fried.
Sprinkle the slices with salt to add flavor. Add the sliced potatoes to hot olive
oil, making sure the potatoes are fully covered with oil. Cook over a medium
heat for 20 minutes.
While the potatoes are cooking, beat the eggs in a large bowl, add salt until
well combined.
Thinly slice the onions. This will give the tortilla the right texture and help the
onions cook more quickly and evenly.
Once the potatoes have cooked for 20 minutes, Place the cooked potatoes in
a colander to allow them to cool and drain, about 5 minutes.
Add the sliced onions to a separate pan with a bit of olive oil. Cook over a
medium heat until they start to caramelize, about 15-20 minutes.
Gently stir the onions into the egg mixture and carefully add the potatoes
into the onion and egg mixture, stirring gently to keep them from scrambling
the egg.
Gently pour the tortilla batter into a frying pan over medium-low heat.
Gently cook the tortilla for about 6-8 minutes on the first side. To flip the
tortilla, grab a plate that's larger than the frying pan. Put the plate top of the
pan and flip quickly.
Slide the tortilla back into the frying pan and let the other side cook for
another six to eight minutes. Then flip back out onto a clean plate. Allow it to
cool for at least ten minutes before slicing and enjoying.
 05

Gambas al ajillo
Getting to know the traditional dishes
and foods of Spain or Spanish cuisine goes
far beyond tasting them . It is an immersion
in the practices and knowledge of a culture
that deserves to experienced up closed. A
mandatory experience for traveler who
intends one day to visit Spain.

In Spanish cuisine gastronomy, there is

no shortage of options for pawn-based
dishes. The most popular of these is
Gambas al ajillo (seems like buttered
shrimp). The shrimp are seasoned with salt
and black pepper, garlic with olive oil, butter
and white wine. They served with bread or
boiled potatoes.

Gambas al ajillo are on every Spanish

restaurant menu for good reason! It's a dish
of shrimp cloaked in garlic-infused olive oil
with smoky hints of paprika and a touch of
sweetness from sherry. Make sure you have
all your ingredients together before you
head to the stove since, start to finish, this
cooks in mere minutes. It's great for a tapas
party since you can prep everything ahead
of time. Just spoon the shrimp and sauce
over toasted bread and sprinkle more
cayenne and parsley on top to enjoy.
 Prep Time

HOW TO MAKE 15 Mins 5 Mins

GAMBAS AL AJILLO Serves

4
Level
Easy

Direction
Ingredients STEP 1
Place shrimp in a large bowl and season
Large shrimp 1 pound
with paprika and kosher salt; mix well to
Hot Smoked Paprika 1 tsp
coat.
(Optional)
Kosher salt to taste STEP 2
Cloves Garlic 4 cloves Slice garlic into thin slices. Heat oil in a
Extra-virgin olive oil 1/4 cup skillet over medium heat; add garlic
Dry sherry 2 tsp and cook until golden, about 2
Chopped Italian flat- 1 tsp
minutes. Add shrimp and increase
heat to high. Toss and turn shrimp
leaf parsley
with tongs until starting to curl but still
undercooked, about 2 minutes. Pour in
sherry. Cook, stirring continuously,
until sauce comes up to a boil and
shrimp is cooked through, about 1
minute more. Remove from heat. Stir
in parsley.

NOTE:
Unless you live in a few choice locations, it's rare to find
true fresh shrimp at the market. All they do is thaw some
frozen and put it in the case, where it sits until you buy it,
which is why it really makes a lot more sense to purchase
frozen. To thaw, run cold water into the bowl of frozen
shrimp and let it sit for about 10 minutes before draining.
Repeat once more.

Feel free to substitute sherry with white wine plus a pinch

of sugar.

Enjoy
 CHURROS CON CHOCOLATE
Spanish dish Churros con Chocolate is a classic
dessert that is loved by people of all ages. Its
delicious and sweet taste will always leave you
wanting more. Churros con Chocolate is one of the
most popular dessert dishes in Spain. It has been a
tradition for centuries and is still enjoyed today. It is a
simple yet delicious dish that can be enjoyed by all.

In Spain, churro is a fried dough made from flour,

eggs, salt, and sugar. The dough is cut into small
pieces and fried until it's golden brown. Once the
churro is cooked, it is dipped in chocolate, which
makes it even more delicious. The chocolate sauce is
usually served on the side, so people can dunk their
churro in it before biting in.

The origins of churros con chocolate date back to

the 16th or 17th century, and it is believed to have
originated in Madrid, Spain. During that time, the
street vendors were the ones selling the churros. As
the popularity of the churros grew, more and more
street vendors started selling them in other parts of
Spain.

Today, churros con chocolate is enjoyed all over

the world, especially in Latin America and the
Philippines. It has become such a beloved dish that
people always make it a point to try it when they visit
Spain.
 CHURROS CON CHOCOLATE

Prep Time
30 Mins 20 Mins

Serves Level
6 Easy

Ingredients (For Churros)

Water 250ml
Unsalted butter 110g
Strong flour, use 150g
the ‘000’ type
Caster sugar 2g
Salt 2g
Eggs 2 Large
Sunflower oil 1L (approx)
Powdered 1tsp
cinnamon

For the Toblerone sauce:

150g Toblerone chocolate
50g Dark chocolate, minimum of 70% cocoa solids
200ml whole milk
100ml single cream
40g caster sugar
Small pinch of fine sea salt
Few knobs of butter
 Direction
STEP 1
Begin by melting the butter in a large
pan over low heat. Once the butter
has melted, add the water, and allow
the mixture to come up to a gentle
boil.
STEP 2
Add the flour, sugar, and salt to
the pan and stir constantly to
remove any lumps. Cook the
mixture until it becomes a thick
paste that falls off the whisk when
stirred.
STEP 3
Transfer the mixture to a clean
bowl and allow to cool slightly for
5-10 minutes until it is cool
enough to handle. In the
meantime, heat sunflower oil in a
deep fat fryer or a large, heavy-
bottomed pan to 180°C (356°F).
STEP 4
In a separate bowl, beat the eggs and
add them to the cooled flour mixture.
Mix well using a whisk or an electric
mixer. Once the oil is hot, use a churro
pipe or a syringe to pipe the churro
batter in thin, 3-4 inch (8-10 cm) strips.
STEP 5
Deep fry the churros until they are
golden brown and crispy for 4 to 5
minutes. Remove the churros from the
oil and allow them to drain on paper
towels or a paper bag.
STEP 6
To make the chocolate sauce, place the
chopped chocolate, heavy cream,
butter, and vanilla extract in a
saucepan over low heat. Stir
continuously until the chocolate has
blended smoothly with the other
ingredients and a sauce forms. To
serve, coat the churros with caster
sugar and cinnamon and dip them into
the chocolate sauce.
 KALIMOTXO

Kalimotxo is a popular Spanish drink that is created by

combining red wine and Coke. It is often considered an
unconventional combination, but it has become a popular drink in
many parts of the world. The two main ingredients of Kalimotxo are
red wine and Coca-Cola.

Kalimotxo is a unique drink that is enjoyed by many people

around the world. It has a bold and complex taste, with a slight
sweetness from the Coca-Cola that complements the bold, acidic
flavor of the wine. It is a popular drink in Spain, where it is often
served as an aperitif or after-dinner drink. It is also widely enjoyed
in other parts of Europe, such as France and Italy, and is even
starting to gain popularity in the United States.

To make Kalimotxo, start by pouring the wine into a glass, then

top it off with Coca-Cola. The ratio of wine to Coke can vary
depending on personal taste, but the traditional ratio is one-third
wine to two-thirds Coke. Some people prefer to add a splash of
other flavors, such as lemon juice or orange blossom water, to give
it a citrusy twist.

To make the most out of your Kalimotxo experience, make sure

to use quality, robust Spanish red wine and authentic Spanish Coca-
Cola. This will ensure that the flavor of your drink is bold and
complex, while still being refreshing and enjoyable.

Prep Time Serves Level

2 Mins 3 Mins 1 Easy
 Ingredients
Ice cubes, for serving
Cheap red wine ½ cup
"Wine is poetry Cola ½ cup
Lemon slice for 1 piece
set to music" garnish

Direction

STEP 1
Start by pouring the wine into a
glass.

STEP 2
Top off the wine with Coke, being
careful not to overflow the glass.

STEP 3
Add any additional flavors, such as a
splash of lemon juice (optional).

STEP 4
Serve over ice.