Spanish cuisine draws influence from many cultures that have occupied the Iberian Peninsula over centuries. Some key characteristics include an emphasis on fresh, high-quality ingredients like seafood, pork, beans, rice, and olive oil. Iconic dishes include paella, tapas like tortilla española and jamón serrano, and stews incorporating tomatoes and peppers introduced from the Americas. Meals typically involve four servings daily - a light breakfast, large midday lunch, afternoon snack, and late dinner. Spanish cuisine also varies regionally and seasonally across festivals, holidays, and local specialties.

1. SPAINISH
CUISINE
(ESPAÑA)
By Anushree Goswami

2. PEOPLE
• The people in Spain are referred to as
Spaniards
• Approximately 87.8% of the people are
natives and the rest are immigrants
• Part of the Spanish population is the
Spanish Roma (formerly-nomadic
community that holds importance in
Spanish culture and folklore)
• Religion:
– Catholics: 76%
– Other religions: 5%
– Atheists: 19%
• Literacy rate: 97.9%

3. Spanish Cuisine:
Origin & History
• 200 B.C – Romans entered Spain form
South bringing uvas (grapes) for wine,
garlic, trigo (wheat),and aceltuna(olives).
• 711 A.D – the Moors (Arabs from north
Africa) invaded the south of Spain and
introduced oranges, lemons, almonds,
herbs, fruits, vegetables, and variety of
spices including nutmeg, saffron, and
pepper – adopted combining sweet and
savory , as well ass the use of miel (honey)
and cooking techniques like marinating
and frying foods in olive oil.

4. Spanish Cuisine:
Origin & History
• Late 1400’s – Christopher Colombus
and other explorers returned from the
New World along with them are some
ingredients tomatoes, corn, potatoes,
sweet peppers, and chocolates.
• The discovery of “Americas” made one
of the most influential impression of
the development of Spanish Food –
new ingredients introduced
tomates(tomatoes),pimento(chili
powder),pimientos(chili peppers),
chocolates,papas(potatoes), and
frijoles(beans).

5. FIESTAS(FESTIVALS)
AND TRADITIONS
• Each town has its own celebration
• Spain celebrates national holidays
such as Christmas, Easter, All Saint’s
Day, etc.
• Majority of festivals are religion
based

6. Ideal Spanish Menu
Tapas or Appetizers
• Jamón, Queso y Chorizo - Ham, Cheese and
Spanish Chorizo Sausage:. It’s a great way to
start the dinner, served with a nice red wine or
two. There are many good quality Spanish wines,
especially from La Rioja, Ribera del Duero or
Jumilla regions.

7. Tapas or Appetizers
• Langostinos con Salsa Rosa – Large Prawns
with Pink Sauce: This recipe is very easy and full
of flavor. The langostinos or prawns are boiled,
then served with a slightly spicy salsa rosa or pink
sauce, made with mayonnaise, catsup and
Tabasco. If you prefer a sauce without
mayonnaise, try Spanish Romesco sauce, made
with roasted red peppers, garlic, oil and vinegar.
Either sauce goes well with shrimp or any
seafood

8. Tapas or Appetizers
• Gambas a la plancha (Pan-grilled
shrimp)

9. Primer Plato or First Course
• Sopa de Pescado y Marisco – Fish and
Shellfish Soup: Spanish Sopa de Pescado y Marisco is a
classic soup for the holidays. Shellfish is always part of
the menu at any Spanish celebration and Christmas is
no different. This soup is a wonderful start to a meal.
Serve it piping hot with French bread slices.

10. Primer Plato or First Course
• Creamy Spanish Prawn Soup Recipe - Sopa de
Carabineros, if you prefer a creamy soup rather
than a broth-based one. It is full of "carabineros"
(large shrimp) and fish, mixed with fish stock,
half-and-half and tarragon.

11. Plato Principal - Main Course
• Cordero Asado - Roast Lamb: It is far less work
than roasting a turkey or duck and is much
tastier.
• Pollo Campurriano: A dish from farming country
inland from Santander. Well-powdered with
paprika, the chicken is fried, then cooked with
ham and peppers, and served with rice.

12. Plato Principal - Main Course
• Grouper a la Mallorquina: When a fish is prepared a
la mallorquina you know that it will be cooked with
a variety of vegetables piled on top. Ideally, the fish
is a whole and weighs at least five pounds. Grouper
is a good choice, but so is red snapper, striped bass,
John Dory, or any other lean, white fleshed fish. The
crown of colorful vegetables not only looks pretty
but also infuses the fish with sensational flavour.

13. Plato Principal - Main Course
• Caldereta de Langosta (Lobster Stew): An exceptional
Lobster stew, typical from the Balearic Islands, and
celebrated all over Spain.
• Marmitako: Marmita translates as 'pot' or 'casserole' in
Basque, while the suffix ko is the genitive case, so that
marmitako literally means 'from the pot'. Of course,
just about everything in Basque cooking comes 'from
the pot', but only this venerable dish goes by that
name.

14. DESSERT
After a brief pause to catch your breath and clear
the table, dinner continues with dessert or postre.
At Christmas time that means plates of delicious:
• Turrón, Spanish almond candy.
• Polvorones or almond cookies.
• Mantecados or Spanish crumble cakes.

15. CUISINE

16. CUISINE
• Is influenced by the Phoenicians, Greeks,
Romans, Jews, Moors and Muslim
Andulicians
• Their traditional pattern is composed of four
meals a day plus some snacks:
– A light breakfast (desayuno): coffee or
chocolate, bread, or churros
– Midmorning breakfast: grilled sausages,
fried squid, bread with tomato or an
omelet
– Light snack: tapas
– Lunch (comida): soup or salad, fish or
meat, and dessert
– Tea and pastries (merienda)
– Supper: soup or omelets and fruit

17. SPANISH CUISINE:
BACKGROUND
• Spanish cuisine is more on simple in terms
of food and has a strong emphasis on fresh
ingredients.
• On 15th century Spain become well known
as a trading centre for spices.
• Main source of protein are: lamb, mutton,
goat and pork.
• High qualities of cheese are also produced
from cow, goat and sheep’s milk, and even
the combination of the three.
• Fishing is one of the industries in Spain
which provides plenty of quality seafoods.

18. SPANISH CUISINE:
BACKGROUND
• Ingredients commonly used throughout
Spain:
• Seafood
• Pork and Lamb
• Serrano ham and chorizo sausage
• Dried beans
• Olive oil and olives
• Garlic
• Saffron and Spanish paprika
• Blood sausage
• Almonds
• Honey
• Citrus Fruits

19. Cooking Method
• A nomadic heritage of Celtic people who
were the early inhabitants of Iberian
Peninsula is still evident of preparing food
in a one-pot cookery. Some of the dishes
are: paella, arroz con pollo (a Spanish
Stewed rice and chicken) and cocido
madrillèno (one-pot meal served on
courses with beef,chicken, ham, pork
belly, chickpeas, and cabbage with chorizo
and morcilla).

20. Cooking Method
• Grilling and frying initially occurred
in the southern region of Andalusia
where the Moors first entered
Spain.
• By the time Romans entered is
Spain, Olive oil became a popular
cooking fat that even the Moors
loved which is until today; Olive oil
is one of the main industries in
Spain.

21. Spanish
Daily
Meal

22. SPANISH MEAL:
BREAKFAST (EL DESANUYO)
• To start off the day with a little
something in their stomach, toast,
croissant, or “pan tomaca” – a piece
of toast with an oil and tomato
spread- are typical picks.
• On weekends or Holiday, churros-
slighty crispy fried dough-dunked in a
mug of thick hot chocolate or topped
with a sugar is a Spanish specialty.

23. Pan tomaca & churros

24. SPANISH MEAL:
Lunch (la Comida)
• While dinner is the main meal in
most cultures, “la comida”
typically holds the title in Spain.
• Stores and businesses do close
down and many people go home
to eat the mid-day meal with
their families.

25. After snack(La
Merienda)
• Common merienda choices include a small
sandwich, a piece of fruit, or even a nice
hot beverages.

26. SPANISH MEAL:
Dinner (La Cena)
During summer times or weekends,
dinner time is pushed even later-in
fact, don’t be surprised if you see
people sitting down for la cena as late
as midnight.
• Traditionally quiet a bit lighter than its
mid-day counterpart, often consisting
of something as light as salad or
sandwich.

27. a
ploration/
Colonization
• Through Christopher Columbus,
during his exploration, he
introduced to Spanish cuisine the
different ingredients like corn,
tomatoes, potatoes, squash,
beans, and chiles which some
became important crops and
primary food sources for the
Spanish.

28. Exploration
/Colonization
• There are three variety of chili powder in Spain:
• Pimenton dulce (sweet chili powder),
• Pimenton agridulce ( a medium powder) and
• Pimenton picante (Hottest of the chili powder).

29. Spanish cheeses

30. CABRALES
-made from cow’s milk, mixed with goat’s
or sheep’s milk, a type of blue cheese.
Semi firm texture from norther Spain.

31. CANTABARIA
-Made from cow’s milk, mild flavour,
soft creamy texture from Cantabrian.

32. IDIAZABAL
Made from sheep’s milk, smoked cheese
with sharp flavour, dry crumbly firm
texture from the Basque region.

33. Made from sheep’s milk, nutty pungent
flavor, soft texture, from Extremadura.
LA SERENA

34. Made from cow’s milk, slightly acidic and salty
taste,smooth firm texture, from the island of Minorca
in Mediterranian, used for grating.
MAHON

35. MAJORERO
Made from goat’s milk, aged cheese,
buttery texture, from Canary Island.

36. MANCHEGO
Made from sheep’s milk, aged, tangy taste,
crumbly texture, from La Mancha in central
Spain.

37. PICON
Made from cow’s,goat’s, and sheep’s milk
aged, robust full flavour, a type of blue cheese,
from northern Spain.

38. Qeusucos de
Liebana
A group of several cheeses from northern Spain,
made from cow’s milk or mixed with sheep’s and
goat’s milk. Fresh or aged, smoked or unsmoked.

39. RONCAL
Made from sheep’s milk, nutty flavour, firm
smooth texture from northern Spain.

40. TETILLA
Made from cow’s milk, aged, mild flavour,
soft creamy texture from Galicia.

41. ZAMORANO
Made from sheep’s milk, aged, intense sharp
flavour, firm yet crumbly texture, from
northwest Spain.

43. Pulpo ala Gallega
Octopus is boiled and then garnished with paprika,
rock salt and olive oil. The flavour is subtle and
inoffensive but the texture might put some people
off.

44. Conchinillo Asado
Roast baby pig, It is fatty outside is crisp and
perfect for those who like pork rind, while its
meat is tender and juicy.

45. Paleo Chorizo
Sweet potato &Kale stew
This is nutritious soup of chorizo, kale, and
sweet potatoes takes inspiration from the
flavors of Spain. Garnishes with store-bought (or
homemade) harissa to add heat.

46. PAELLA
• Valencian rice dish
• Many non-Spaniards view paella as Spain's
national dish, but most Spaniards consider it
to be a regional Valencian dish
• There are three widely known types of paella:
– Valencian paella
– Seafood paella
– Mixed paella

47. Empanadas
A meat pie with a soft, flaky crust that is served
throughout Spain.

48. Gazpacho
Tomatoes, onions, bell peppers, cucumber
and garlic are pureed with lemon juice, red
wine vinegar and tarragon and chilled for a
refreshing cold soup.

49. Spanish Cod

50. SPANISH POTATO
OMELET

51. GARBANZOS

52. TAPAS
• Finger food, or (tapas) can be anything that is
served as a finger food usually in a small bowl
• This finger food can be anything from cheese
& ham to olives and is usually eaten at the
same time as drinking at a tapas bar
• The finger food is usually left out on bars and
people will nibble away while drinking and
socializing at the bar

53. Fabada Asturiana
Tortilla Espaniola
Fabada is made with fabes de la Granja (a
kind of large white beans from Spain)
soaked overnight before
use, lacón (shoulder of pork)
or pancetta or bacon (tocino), morcilla (a
kind of blood sausage from
Spain), chorizo, olive oil, sweet paprika,
garlic and salt.
Spanish omelette or Spanish
tortilla is a traditional dish from
Spain. Celebrated as a national
dish by Spaniards, it is an
essential part of the Spanish
cuisine. It is an omelette made
with eggs and potatoes, optionally
including onion. It is often served
at room temperature as a tapa

54. Pil-pil
Bacaloaala Viscania
Pil pil' is a word
used in Spanish
and Basque
cuisines that
describes a
sauce made with
garlic and chilli
infused in hot
olive oil.
Bacalao (salted, dried codfish)
stars in this Spanish-style fish
stew from the Basque region of
Spain

55. Caldo Gallego
Alioli aïoli is a cold sauce consisting of an emulsion of garlic and olive oil;
meaning literally “Galician broth”, is a traditional soup dish from Galicia. It is essentially a regional
derivative of the very similar caldo verde, the traditional soup dish of neighbouring Portugal.

56. Crema
Catalana
Picada
is one of the characteristic sauces to
Catalan cuisine is prepared in
the mortar and must contain a basic
triad: almond, bread and some liquid.
Almonds are toasted. Bread is crushed
in a mortar after being made dry and
hard. Otherwise, some sort of
sweet biscuit or cookie may be used.
The liquid used is usually the
The dessert known in most of
Spain as crema catalana, but
as crema quemada in Catalan
cuisine, is similar to a crème
brûlée; the desserts have been
called "virtually identical",
although crema catalana is
made with milk, while crème
brûlée is made with cream.

57. Coca
Ensaimada
is a special Mallorca pastry made from wheat flour, sugar, eggs, and the
ingredient that gives its name, lard, which in Catalan is called "saïm".
Spanish Flatbread Pizza

58. Rice pudding
(Arroz con
leche )
Frixuelos
Frixuelos are very delicious pancakes from
the Asturias region of Spain

59. CATALAN CREAM
• Most famous dish in
Catalonia
• Served on Saint
Joseph's Day, March
19 and is flavored
with lemon or
orange zest, and
cinnamon.
GAZPACHO
• Raw vegetable soup
made of hard bread,
tomato, cucumber,
bell pepper, garlic,
olive oil, vinegar of
wine, and salt

60. PATATAS BRAVAS
is a dish native to Spain. It typically consists of white potatoes that have been cut into 2-centimeter-wide cubes, then fried in oil
and served warm with a spicy sauce.

61. Caldereta de langosta
. Lobster is added to
a sofrito, onions, tomatoes, garlic a
nd parsley and boiled, and is eaten
with thin slices of bread. It is a
signature dish of Menorca, and
even the monarchy of Spain has
been known to travel to Menorca to
enjoy it.

62. Presunto
Sopa Seca
sopa seca translates to "dry
soup" in English, but it's not
exactly a soup. It's more like a
moist pasta casserole dish
that's traditionally made with
thin noodles, rice or even thin
tortilla strips
Presunto (Portuguese
pronunciation: [pɾɨˈzũtu]) is
dry-cured ham from
Portugal, similar to Italian
prosciutto crudo or
Spanish jamón. As
Spanish cuisine and
Portuguese cuisine have
their similarity

63. Escabeche
Jamon iberica de bellota
Jamón ibérico, especially the
one labeled de bellota, has a
smooth texture, rich, savory
taste, and regular marbling. The
fat content is relatively high
compared to jamón serrano.
Escabeche is the name for a
number of dishes in Spanish,
Portuguese, Filipino and Latin
American cuisines, consisting
of marinated fish, meat or
vegetables, cooked or pickled
in an acidic sauce, and colored
with paprika, citrus, and other
spices.

64. Jamon iberico
Cocido
is made of
various meats (pork, beef, c
hicken, mutton), embutidos
and vegetables like cabbag
e, turnips, parsnips, potatoe
s, carrots and chickpeas (ga
rbanzos). Other foods (such
as eggs or cheese) can be
added before serving. Due
to the wide regional
diversity of the dish, the
word cocido is typically
followed by the place of
origin
(e.g. madrileño, maragato, l
ebaniego, gallego).
is a variety of jamón or presunto,
a type of cured leg of pork
produced in Spain and Portugal
AKA IBERIAM HAM

65. Jamon de toro
H
o
r
c
h
a
t
a
is made with water, rice, cinnamon,
sugar, and vanilla.

66. Fideua Fideuà is essentially paella made with pasta instead of rice.
Olletas

67. Sucs
Mojama
delicacy consisting of filleted salt-cured tuna,
Bluefin or yellowfin tuna are the most common varieties used.

68. Gazpacho Blanco
This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes
vinegar. It is usually served with grapes or slices of melon. AKA AJOBLANCO
S
h
e
r
r
y
.
fortified wine made from white grapes that are grown
near the city of Jerez de la Frontera in Andalusia, Spain

69. Pinchitos
similar to kebab
hey consist of small cubes of meat threaded
onto a skewer which are traditionally cooked
over charcoal braziers
Pescaito Frito

70. Chorizo
type of pork cured meat originating from
the Iberian Peninsula. In Europe, chorizo is a
fermented, cured, smoked meat, which
may be sliced and eaten without cooking,
or added as an ingredient to add flavor
to other dishes
Olla podrida
stew, usually made with chickpeas or beans, and assorted meats like
pork, beef, bacon, partridge, chicken, ham, sausage, and vegetables
such as carrots, leeks, cabbage, potatoes and onions. The meal is
traditionally prepared in a clay pot over several hours

71. Sangria
are wine, some sort of sweetener, a liqueur, soda or
other non-alcoholic mixer, and fruit. Typically, red wine
is the base
SOPA DE AJO
is a traditional garlic soup made with bread
and egg poached in chicken broth, and laced
with garlic and sherry.

72. GAMBAS AJILLO
The primary ingredients consist of shrimp, garlic and olive oil

73. PESCADO FRITO
made by coating the fish (usually a white fish) in flour and deep-frying it in olive oil, then sprinkling it
with salt as the only seasoning.

74. TORTILLA ESPAÑOLA

75. SPANISH EQUIPMENTS
Mortar and pestle An immersion blender is a
must for making purées
and creamy soups.
Cazuelas, the terracotta
ramekins is used to make anything
from chili garlic shrimp to heavenly
desserts like crema catalana
that Spain’s most iconic rice dish is actually named after the
recipient in which it’s made? The word “paella” originally
referred to this type of large, shallow frying pan! However,
today it’s more common to use the word paellera for the
pan, and paella for the food.
Spain, the pressure cooker gets a good
amount of use from traditional stews to
tender rabo de toro