Wishing to enrich the home diet, many housewivesexperiment with the composition, design and presentation of the usual dishes. More relaxed in cooking are decided to introduce foreign dishes, trying the most unusual dishes and drinks. A wonderful guide in a gastronomic journey will be a colorful Spanish cuisine. Thanks to the passionate combination of vegetables, seafood and biting taste recipes for spices, it is the friendliest for the un-spoiled stomachs of the inhabitants of Europe and Asia.
Communicative is the main trump card, whichspain the Spanish cuisine. Recipes of the most complicated dishes can easily be transformed in the able hands of a simple housewife, it is only necessary to add to the products a little imagination.
The three whales of Mediterranean cuisine arequality olive oil, crispy sweet pepper and sage. Many argue with this statement, pointing to the abundance of meat, garlic and vegetables in the menu of the most expensive restaurants in the country. But in its essence, Spanish cuisine keeps the color of ancient times, when people knew the price of real oil and the taste of pepper, poured well and sun.
Over many centuries of its own existencefood culture hot Spaniards suffered permanent transformation: the French brought with them a great wine, which was an excellent base for stews, Africans shared the secrets of pairing of spices, "friendship" with the Italians gave the locals baking wealth and Moors sweetened dishes using almonds, milk and couscous. Such influences of alien traditions Spanish national cuisine delicately absorbed and skillfully presented the best of them in their own inimitable style.
The first dishes have an incomparable aroma, subtle taste and a stunning view. Celebrities among them four:
Familiarity should start with simple dishes.Do not immediately rush to harp the royal prawns or octopus: the easier the dish, the quicker the Spanish cuisine will take root in the house. Simple recipes are easier to remember. So, what to implement. To begin with, you can prepare a light cold soup called gazpacho, for which you do not need much:
Gazpacho, though representative of cold dishes, but savor it at any time of year, because it is a kind of Spanish hash: refresh during the hot period, and in the winter remind sultry and passionate summer.
To begin with it is necessary to start cleaning vegetables:Tomatoes must be freed from the hard peel and gently remove the stem. Cucumbers comprehend the same fate - their "clothes" also flies into the garbage. Rinse well the peppers must be cut into good pieces, tomatoes and cucumbers into small pieces, crush the garlic with a press or glass and put the entire company in a blender. Grind vegetables is until complete homogeneity. Then you need to balance the taste of the soup: if the tomatoes were sour, it is better to add a pinch of sugar. Next, in soup we mix salt, drip wine vinegar and olive oil. After mixing well, the soup can be placed in the refrigerator. Serve a colorful dish with beautiful crispy breadcrumbs and greens (you can also decorate with fresh mint).
Spanish cuisine does not tolerate unjustifiedso many are familiar with the recipe for a lucrative paella with affordable seafood. To prepare an unusual dish, housewives need to purchase the following:
Sensual Spanish cuisine does not toleratefrozen foods, but in today's saturated life you can miss this whim. For starters it is necessary to heat up the main tool in cooking - a frying pan with a thick bottom, olive oil must completely cover its capacity. The first to roast are seafood and cut fish fillets. Do this no more than 2-3 minutes, so the products will be the optimal amount of juice. After a piece of fried seafood we take out, and into the juice itself we unload the chopped pepper. When the vegetable becomes soft, it is worth attaching colorful tomatoes already peeled, which can be cut into cubes or in the shape of a crescent.
Stew chopped vegetables need at least 10-12minutes, after which you can add color to them with 0.5 tsp paprika, saffron and salt, as well as ground black pepper. This quartet of spices is unchanged for cooking paella, you can supplement the set, but you should not exclude it.
Next, it is worth to do rice - do not need to immediatelyrushing to wash it, rice dust gives the dishes a viscous, namely it is the hallmark of this dish, which the Spanish cuisine is proud of. Recipes for actualized variations are more loyal in this regard, but when preparing for the first time a paella, it is worthwhile to trust the advice described in the classic recipes.
Rice is best poured into a juicy vegetable base ona frying pan. Then you need to give him some juice, afterwards you should return the seafood to the hot company, add the fish slightly warmed broth without pits and dry wine.
Paella is mixed only after the introduction of dry wine. Having turned over all the layers of the dish, it is worthwhile to walk one more time and cover the frying pan with a lid.
Refueling - the true chic of any dish of Spanishkitchen. Recipes often begin to write with them, because it's not just a mixture of spices and greens - this is the final chord of any culinary masterpiece. Paella is supplemented by a mixture of laboriously chopped parsley and garlic. After letting garlic to start the juice, refueling can be added to the main company and stew for 8-10 minutes, after which it is necessary to give the dish its own. Rice should take all the juices and fill up to the remainder. You can serve with a dish accompanied by cherry tomatoes and green leaflets.
What is the decoration of any table? Of course, a delicious and colorful dessert. The visiting card of Spain in the Christmas season can be called a turron - Mediterranean kozinaki.
To prepare a winter version of sweets mistresses will need:
Fantasy and aesthetics - this is what strikes the Spanishkitchen. Recipes with photos can be scrolled, like something magical. Desserts are all so colorful and original, that most sweeties, having tasted Spanish delicacies once, can no longer, are familiar.
First you need to whip the squirrels (theirpreliminary it is necessary to cool, so peaks will be formed faster). Next, you need to weld the syrup from the prepared honey and sugar, its readiness can be determined by an attractive density, after which it is necessary to pour the syrup from above on the proteins and once again to shake. A mixture of nuts (crushed or whole) should be mixed into the created sweet mass. On a layer of rice paper (confectionery), you need to pour the resulting nougat and let it dry, after which you need to cover the top with a sheet. Serve geometrically by cutting the strata together with paper.
Now you know what the Spanish cuisine is. Recipes from the photo we gave you in the article. We hope that you will be able to cook such dishes at home.
