ESCUDELLA (Cataluña) Nº 16 • Escudella is a stew typical of Catalan cuisine. Is notable for using sausages (black and white) and boiled in a mass of minced meat with spices (pepper, egg and breadcrumbs) pilot flame. Besides also used chickpeas, potatoes, cabbage, and different types of meat and bones that may vary according to recipe.
QUESO DE CABARALES (Asturias) Nº 2 • Cabrales cheese is a blue- type cheese is made in Asturias from cow, goat and sheep milk. Its production area is limited to the council of Cabrales and some areas of Peñamellera high, although not the only blue cheese produced in the Picos de Europa, as also found in that area Valdeón Cheese.
GAZPACHO (Andalucía) Nº 3 • Involves the development of a soup with ingredients like bread, olive oil, vinegar and raw vegetables, usually tomatoes, cucumbers, peppers, onions and garlic. It is usually served cool in the hot summer months. Its color ranges from pale orange to red, as are used more or less ripe tomatoes
GOXÚA (País Vasco) Nº 4 • The development of goxua highly dependent on the region. Usually made with cream, cake, pastry cream and caramel. On a biscuit base is poured a layer of pastry cream, then a cream and candy is poured on top. There are two ways to serve in individual bowls as if it were custard or curd, or a cake and then cut it into portions.
MAZAPÁN (Castilla- La Mancha) Nº5 • It takes the same amount of peeled almonds and sugar. Are mixed and ground into a paste of uniform texture, smooth. Then let it rest and then molded. It is possible that once mold is baked.
PAELLA ( Comunidad Valenciana) Nº 6 • Its called a paella recipe made with rice cooked, originally from Valencia. The paella is basically a cooked rice cooked with tomatoes, peppers, parsley, cloves, saffron and pepper. After this operation is discharged vegetables: artichokes, peas, green beans, etc and after we add the broth to boil. Can be made with meat or seafood
PANELLETS (Illes Balears) Nº 7 • They are made with a sweet dough made with sugar, ground raw almonds, egg and lemon zest, to have a spongy texture. On the outside is coated with egg white, which makes adhering to place a layer of pine nuts. The assembly is baked and cooled. There is a wide range of panellets: coconut, chocolate, coffee, quince, etc..
PAPAS ARRUGADAS (Islas Canarias)Nº 8 • The cooking method is to boil them unpeeled and adding lots of salt, sea salt better, so that when they are ready, and after removal of excess water, is a salt crust on the peel. Often used to accompany meat or fish, sometimes they can be eaten alone or served as a cover. It is frequently accompanied by the sauce called mojo and can be eaten without peeling, because the quality of potato supported.
PINCHO MORUNO (Ciudad Autónoma de Ceuta) Nº 10 • It is a skewer made with pieces (no more than an inch per side) of chicken or pork marinated in paprika, generally spicy depending on the type of paprika used in processing.
PULPO A FEIRA (Galicia) Nº 11 • The octopus Galician (Galician octopus will Polbo á feira á feira) is a traditional dish from Galicia and basic in its cuisine, but their use is widespread throughout Spain. This is a festive dish made with whole boiled octopus (usually in copper pots.) Cooking is done traditionally by Pulpeiro.
CECINA (Castilla y León) Nº 12 • It is a sausage-like ham, but made by curing the cows leg. Also made of goat, horse and even a rabbit or hare. Corned beef is made from León, and the Vegacervera, goat.
PATATAS A LA RIOJANA (La Rioja) Nº13 • Is prepared mainly with potatoes, cook sausage, chorizo peppers, paprika and bay leaf. A curious fact to their good development is that the potatoes must crack to release their starch and gain weight and sauce.
TORTA DEL CASAR (Extremadura)Nº 14 • It is made with raw milk and medium-fine merino sheep. Is curdled with wild cardoon (Cynara cardunculus) between 28 ° and 32 ° C and for a time of 50 to 80 minutes, which gets to stay inside almost liquid cream is the main characteristic of this cheese.
TORTAS DEL ALMA (Aragón) Nº 15 • They are a non- fermented dough dumplings with a semicircular, 10 cm long, 5 wide and 3 thick. The original recipe Aragon is filled with angel hair and prepares the dough with oil, wheat flour, egg, anise and sweet wine or muscatel depending on the area.
CALLOS A LA MADRILEÑA (Comunidad de Madrid) Nº 1 • It is a dish that is usually served hot in a clay pot and accompanied by slices of sausage (Chorizo de Cantimpalos) and sausage, and ham. This dish is considered a relatively cheap due to the low cost of its ingredients