This document describes traditional dishes from different regions of Spain. It provides ingredients and preparation instructions for dishes such as paella from Valencia, paparajote from Murcia, torrijas from Castilla La Mancha, and gazpacho from Andalucía. Recipes are also included for other regional specialties like fabada asturiana from Asturias, pulpo a la gallega from Galicia, and arroz negro con sepia from Cataluña.

1. SHEYLA MATEO RUIZ
ÓSCAR SARABIA GIMÉNEZ
JUAN PABLO GIRALDO MARIN
ANTONIO SEBASTIAN TUDORESCU

2. IN VALENCIA COMMUNITY
 PAELLA
 INGREDIENTS
 Rice
 Chicken
 Rabbit
 Green bean
 Garrofon
 PREPARATION:
-Fry the chicken and rabbit add the vegetables. Add
two tablespoons of tomato soup is cooked add 20
minutes add the rice and cook 20 minutes.

3. IN REGIÓN OF MURCIA
 PAPARAJETE
 INGREDIENTS
 Eggs
 Milk
 Yeast
 Suggar
 Flour
 A little salt
 Olive oil
 PROCESSING: First make the mass, the rubs lemon
leaves. Below are fried and sprinkled with
cinnamon.

4. IN CASTILLA LA MANCHA
 TORRIJAS
 INGREDIENTS
 Suggar
 Eggs
 Olive oil
 Lemmon
 Cinnamon
 Milk
 Bread
 PROCESSING:Boil the milk with cinnamon and lemon
rind for about 5 or 10 minutes, add the sugar and
dissolve well. Cut the bread. Cover with milk. Is coated
with egg and fried. Sprinkle with sugar and cinnamon

5. IN MADRID
 COCIDO MADRILEÑO
 INGREDIENTS
 Chickpeas
 Meat
 Sausages
 Ham
 Vegetable
 Past or rice
 PROCESSING: Cook meat and ham. When we begin
to boil vegetables and chickpeas. When you spend 15
minutes add the pasta.

6. IN ANDALUCÍA
 GAZPACHO ANDALUZ
 INGREDIENTS
 Tomatoes
 Peppers
 Cucumber
 Onion
 Olive oil
 Vinegar
 Salt
 PROCESSING:Beat the tomatoes in a blender. Cut
peppers and tomatoes added together. Put the chopped
onion with these. Cut cucumber, and added. When this
all together in a blender is beaten.

7. IN EXTREMADURA
 CALDERETA
 INGREDIENTS
 Garlic
 Nutmeg
 Liver
 Cinnamon
 Almonds
 Water
 Oil
 Wine
 PROCESSING: Cut the meat. Peel garlic and fry.
Fry the meat add species. And the sauce is added to the
meat.

8. IN ISLAS BALEARES
 ENSAIMADA
 INGREDIENTS
 Potato
 Eggs
 Sugar
 Flour
 Powered sugar
 Yeast
 Butter
 PROCESSING: Boil the potatoes, mix with sugar.
undo yeast. yeast mixed with potatoes eggs and
sugar. yet make a dough and put it in the oven.

9. IN ISLAS CANARIAS
 PAPAS ARRUGADAS
 INGREDIENTS
 Small potatoes
 Lemon
 Salt
 Water
 PROCESSING:Wash potatoes without removing the
skin. Place the legs with salt and lemon in a pot.
Boil it.

10. IN ARAGÓN
 ALBÓNDIGAS
 INGREDIENTS
 Olive oil
 Eggs
 Ground beef
 Bread
 Flour
 Salt
 PROCESSING: It makes a sauce. Knead the crane
and several other ingredients to form balls. And fry.

11. IN LA RIOJA
 POLLO A LA RIOJANA
 INGREDIENTS
 Meat
 Ham
 Onion
 Garlic
 Parsley
 Pepper
 PROCESSING: Cut the bell pepper, onion, garlic and
parsley. Fry the chicken next to the ham.

12. IN NAVARRA
 CHULETAS DE CORDERO A LA NAVARRA
 INGREDIENTS
 Lamb chops
 Ham
 Onion
 Tomatoes, peeled and chopped
 Pamplona chorizo
 Salt
 Pepper
 PROCESSING: Prepare the ribs and fried. Pour ham
and onion and saute. Put everything in the oven.

13. IN CASTILLA Y LEÓN
 ARROZ CON LECHE A LA CASTELLANA
 INGREDIENTS
 Rice
 Milk
 Cinnamon
 Lemon
 Orange
 Water
 Sugar
 PROCESSING: Soaking rice. Add remaining
ingredients to the rice and bring to boil. After
distributed and cinnamon added.

14. IN CANTABRIA
 ALMEJAS A LA MARINERA
 INGREDIENTS
 Clams
 Garlic
 Onion
 Chilli
 Oil
 Lemon
 Salt
 PROCESSING:Put the peppers in a pan and add
water goes. After the spices are added.

15. IN PAÍS VASCO
 MARMITAKO
 INGREDIENTS
 Fish
 Potatoes
 Onion
 Pepper
 Salt
 Garlic
 PROCESSING: Make a broth. The fish is cleaned
and made ​by the pepper. The potatoes are cooked
and added.

16. IN ASTURIAS
 FABADA ASTURIANA
 INGREDIENTS
 Beans
 Ham
 Sausages
 Garlic
 Salt
 Olive oil
 PROCESSING: Put the beans boil. Add the onion,
pepper ... And allowed to cook.

17. IN CATALUÑA
 ARROZ NEGRO CON SEPIA
 INGREDIENTS
 Rice
 Onion
 Pepper
 Olive oil
 Garlic
 Salt
 Tomatoes
 PROCESSING:The sepia wash and cut. Then fry the
pepper and garlic together. While the squid ink rolled in
rice. Despue is added and mixed everything.

18. IN GALICÍA
 PULPO A LA GALLEGA
 INGREDIENTS
 Octopus
 Potatoes
 Onion
 Salt
 Olive oil
 PROCESSING: Cook the octopus. After you add the
other ingredients and mix.

19. OTHER DISHES…

20. OTHER DISHES…

21. BYE!
Hope like them!