Different types of Spanish food

1. By : Armaan Anand
Charvi Puri
Mohit Sewani
Prashant
Prithvish

2. CONTENTS
History
Introduction to cuisine
Essential Ingredients of Spanish Food
A typical Spanish day
Famous Spanish dishes

3. History & Geography of
Spanish Food
Located in iberian peninsula
Almost entirely surrounded by waters
Seafood forms one of the pillars of Spain's
gastronomy and categorizes the country as
having a Mediterranean diet
The rest of Spain is a diverse terrain made
up of
Mountain ranges, lush pastures, fertile farm
grounds, extensive coastlines and more — provide
quite a variety of fresh products.
— Spain's famous hams are cured high in the

4. Culture throughout the
history of Spanish food
The Phoenicians left their sauces, the
Greeks introduced Spain to the wonders
of olive oil, and Romans, Carthaginians, and
Jews integrated elements of their own
cooking into that of Spain
However it was the Moors who, during
their centuries of reign, most impacted
Spanish gastronomy.
They introduced fruits and light seasonings
into the Iberian diet, as well as combinations
of fruits and nuts with meats and fish.
Rice- a genuine staple of Spanish gastronomy-

7. Introduction
Arman
It’s the people’s cuisine.
Most of it is down-to-earth, uncomplicated food, based on
the ingredients available locally or the crops grown
regionally.
Differs from region to region
Mountains run through Spain in several directions, acting as
natural barriers to communication and making transportation
difficult until the last half of the 20th century.
Spain was created by uniting many small kingdoms, each with
their own traditions.

8. Introduction
Arman
It’s the people’s cuisine.
Most of it is down-to-earth, uncomplicated food, based on
the ingredients available locally or the crops grown
regionally.
Differs from region to region
Mountains run through Spain in several directions, acting as
natural barriers to communication and making transportation
difficult until the last half of the 20th century.
Spain was created by uniting many small kingdoms, each with
their own traditions.

9. ESSENTIAL INGREDIENTS
Mohit Sewani

10. ESSENTIAL INGREDIENTS
Mohit Sewani

11. A Typical Spanish Day
El Desayuno – Breakfast
The Smallest Meal of the Day
Continental Breakfast
Tapas - Little Spanish Meals
Tortilla Española - Spanish Omelet, also called tortilla de patata, or potato omelet
Patatas Bravas - Potatoes with Spicy Brava Sauce
Gambas al Ajillo - Shrimp in Garlic
La Comida – Lunch
The midday meal, or la comida as it is called in Spain is the largest meal of the day
La Merienda - Snack
The late-afternoon snack in Spain is called la merienda and is necessary since lunch is done by 3:30pm, but dinner isn't usually
eaten for another five to six hours
La Cena – Dinner
Smaller than Lunch
Light fare, such as an omelet or fish with a green salad
After Dinner
The last stop on the way home from an evening of fun might be to a churreria or a churrostand. Churros are fried pastries that look
something like fried potatoes, though they have nothing to do with potatoes.

12. FAMOUS SPANISH DISHES

13. TYPES OF FOOD
Tapas
A main course

14. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They
may be cold (such as mixed olives and cheese) or warm (such paella, loins,
hamburgers..), patrons of tapas can be many different tapas and combine
them to make a full meal.

15. TAPAS
During Romería, it is quite
common to have “tapas”,
since we save a lot of time
in the kitchen because it is
ready to be served, and we
cannot only attend people
when they visit us, but we
can also talk, dance and
sing with them.

16. THE MOST FAMOUS TAPAS
Manchego Cheese Jam
“Gambas”
Olives

17. DRESSED POTATOES
INGREDIENTS:
1 Kg. Potatoes 2 small onions
2 eggs 100 gr. Olives
2 cans of tuna Parsley branches
1 cup Olive oil 2 tablespoon vinegar
2 tablespoons Salt
Although this “tapa” is very common in summer, it is
very usual to have them during Romería.

18. GAZPACHO
Spanish cold tomato soup which is the perfect meal in Romería to cool
down.
Gazpacho is easy to make and although ingredients may vary according
to the region,
This is the basic Andalusian Gazpacho recipe.
INGREDIENTS:
½ kg red tomatoes Vinegar
1 small onion Salt
1 green pepper Water
2 - 3 cloves garlic Olive Oil
1 small cucumber

19. SPANISH OMELETTE
INGREDIENTS:
1 small onion (optional)
3 medium potatos
2 large eggs
3 tbsp olive oil (divided)
Vegetable oil for frying the potatos
Salt and pepper to taste
The spanish omelette is one of the most famous recipes in Spain, with
lots of variations. Traditionally, we cook the “tortilla española” with eggs,
potatoes and olive oil, but sometimes we also add onions, peppers or
even red sausage.

20. Main Courses are dishes which are a bit more elaborated than tapas,
which are usually ready to eat at the moment. Most of them are hot
food.

21. PAELLA
INGREDIENTS:
1 small onion ½ red pepper
2 medium-sized tomatoes 2 carrots
200g prawns 200g small clams
12 mussels 350g rice
a pinch of saffron strands A sprig of parsley
olive oil about 800ml water
Paella is a typical Spanish dish and it is very popular. It is normally made
using shellfish but it can also be made with chicken or rabbit. On one of
the festival days, we use a giant pan which should be big enough to feed
everybody, and cook a huge paella because everybody is invited!!

22. LOINS AND HAMBURGERS
During the Romería, it is also
possible to have some hot tapas,
such as hamburguers and loins,
which is another way to cook fast
food to avoid spending too much
party.
Hamburguers are regular ones, made
out of pork or chicken.
Loins are usually served as tapas and
they can served with ham and green
pepper, what we call “serranitos”.