2. S p a i n
Spanish roots come from different influences of
empires that settled in Spanish land, Phoenicia,
Greece, Carthago, Rome, Omeya, and from other
Spanish territories all around the world.
3. Melilla was a Phoenician and
later a Punic establishment
named Rusadir. As centuries
passed, it went through Vandal,
Byzantine, Visigothic, Berbers
and Arabic hands.
In 1497, don Pedro de
Estopiñán, sent by the Duke of
Medina Sidonia, conquered the
place without a fight.
Melilla
4. The Alhambra is a
palace complex that
belonged to the Arab
Nasrid dinasty.
It is one of the most
visited monuments in
the world.
La Alhambra
5. La Sagrada Familia
Basilica and Expiatory
Church of the Holy Family
was designed by Gaudí.
When Gaudí died, only a
20% of the Basilica was
finished.
6. Sierra Nevada
Located in the heart of the Penibético system, the
Sierra Nevada is the southernmost ski resort in
Europe and home of the highest peaks in the
Iberian Peninsula.
7. El Palacio Real
The Royal Palace of
Madrid is the official
residence of the
Spanish Royal Family
in Madrid.
It is the largest palace
in Europe by floor
area.
9. Melilla la Vieja
Old Melilla is a
fortress divided
into four walled
enclosures.
The fortress contains
many of Melilla's most
important historical
sites, and a series of
caves and tunnels in
use since phoenician
times.
10. Torre s d e l Q u into C e nte nario
These towers were erected
in 1997 to commemorate
500 years since the conquer
of Melilla.
Their 75 m high make them
visible almost everywhere
in the city.
11. El Cargadero de Mineral
The mineral landing was
considered at the time the
most representative ore
dock in Spain and of the
industrial and mining
activity of Melilla and the
surrounding area.
12. El Paseo Marítimo
The Promenade
surrounds the
bay of Melilla.
In summertime
people swim,
fish, sail, walk
or just enjoy a
sunny day.
14. GAZPACHO ANDALUZ
• Day-old bread: 100 g • Fill a bowl with water.
• Ripe red tomatoes: 800 g • Cut into pieces and
• Green peppers: 2 units pass through the mixer.
• • Add salt, vinegar and
Garlic clove: 1 peeled
oil.
• Cucumber:1 small
• Blend it again to
• Virgin olive oil desired texture.
• Vinegar: 4 tablespoons • Refrigerate before
• Water: 75 cl serving.
• Salt
15. PULPO A LA GALLEGA
• 1 octopus 1’5 kg • Wash the octopus and
beat it repeatedly
• 2 bay leaves
• Boil about 5 l water
• 3 cloves of garlic • Add the leaves, salt,
• 1 tablespoon garlic and bring it to
boil
ofsweet red pepper
• Add the octopus and let
• 1 tablespoon of salt cook for 50 min
• Potatoes • Cut the octopus into
small pieces
• Sprinkle salt and pour
over paprika mixed with
olive oil
• Serve in a round
wooden plate
16. ARROZ CON LECHE
• Rice: 200 g • Boil the rice in water
• Milk: 1 l • After 7 min drain the
water and boil the
• Sugar: 200 g rice in milk, with the
• Cinnamon stick lemon peel and the
• cinnamon stick
Lemon peel
• Add sugar
• Let it chill on
individual bowls
17. TORRIJAS
• 4-6 slices of white • Pour the milk into a
bread bowl
• 3-4 cups of milk • Add the egg and beat
• 1 egg (and vanilla extract if
• Vegetable oil (not olive desired)
oil) • Pour oil into a frying
• Vanilla extract pan
(optional) • Place a bread slice in
• Sugar and cinnamon the mixture and flip it
over
(optional)
• Honey (optional) • Lift out the mixture,
drain the milk and place
it in the frying pan
• Repeat it for the other
slices
18. TORTILLA DE PATATAS
• 6 medium potatoes • Cut the potatoes in half
(peeled) leghtwise; slice them in
• 1 yellow onion thin pieces
• 6 large eggs • Peel and chop the
onion and mix with
• Olive oil potatoes
• Salt • Fry them in a large
frying pan
• Beat the eggs and add
the fried mixture
• Pour the mixture into a
frying pan with 2
tablespoon of olive oil
• Turn it over to cook the
other side
