The document discusses food that is commonly eaten at the Romería festival in Lepe, Spain. It describes tapas, or appetizers, that are served, such as manchego cheese, olives, gambas (shrimp), and dressed potatoes. It also mentions main dishes like paella, made with seafood, chicken or rabbit, and loins and hamburgers. The Romería is a popular festival that takes place the second weekend of May, where people enjoy socializing and eating a variety of traditional Spanish foods.

1. Nazaret Romero Gracia
Blanca Pérez Contreras

2. ROMERÍA
One of the most popular festivals in Lepe is the Romería, it takes place
on the 2nd weekend in May. In these slides you may find some of the
most typical food we usually have.

4. TYPES OF FOOD
Tapas
A main course

5. 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.

6. 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.

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

8. DRESSED POTATOES
Although this “tapa” is very common in summer, it is
very usual to have them during Romería.
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

9. 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

10. SPANISH OMELETTE
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.
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

11. 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.

12. PAELLA
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!!
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

13. 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”.