Spain

Monte Sanford

Herbs and Spices

Native Foods

Spainish Paella

This exotic rice dish originated in the Valencia region of Spain.  It was created initially using chicken and rabbit meat with some garden green beans, artichokes and snails thrown in for good measure.  A very different paella from the popular one that has been adapted by most foreigners known as the Mixed Paella which includes, chicken, sausage, seafood and the occasional veggie.

Croquettes

You can find Spanish a plate of croquetas in almost any restaurant or bar, each made to the establishment's own recipe. It makes food comparison throughout Spain a delight, and not at all a bad idea for judging up a restaurant's quality (hint: the traditional, scrubbed-down bars serve the best). While the creamy cheese (queso) croquettes pack a smooth flavour, try croquettes filled with a mixture of béchamel and Spanish cured ham (jamon), or the local sweet-spiced black sausage (morcilla) for something stronger. This is a common food.

Tortilla Espaniola

A great starter or meal for breakfast, lunch or dinner, no doubt you'll come across a Spanish potato omelette during your time in Spain. Like croquetas, you can find them in almost any bar and to varying degrees of quality and flavour. The best ones are from slow-cooked potato in olive oil, which make a soft centre once egg is added to create an omelette cake; even tastier when onions are added to the slow-frying process for a sweet underlying flavour. You'll also find wedges of Spanish omelette squeezed between a bocadilla for a tasty sandwich snack.Also a common food.

Spanish ratatouille

This common vegetarian option is enjoyed by all, as a tapa, starter, a side dish to meats, or even with a fried egg on top. a Spanish ratatouille of tomatoes, peppers, zucchini, onions, garlic, and of course, olive oil. The palatable competition of intense roasted flavours makes this a tasty recipe.

Pulpo a la gallega

This exotic octopus dish is macerated with paprika (pimenton), crusty rock salt and a drizzle of olive oil. Its a signature Galician dish, and you'll find it on the menu in many Galician restaurants around Spain. Its usually served with a potato or two, on top of a wooden platter.