Spanish Food

Paella is a regional food around Valencia Spain. It is well known outside Spain as is typically offered in restaurants around the country frequented by tourists.

You will need a lot of different things to make seafood paella. You will fisrt of all need some paella and some spices. Everyone makes seafood paella differently so it really depends on what you like.

Garnishes and ingredient variations will also affect the texture and flavor:

Adding chunks of stale bread to the pureed (or chunky) mixture will thicken gazpacho with a neutral creaminess.

Almonds added to the blend will thicken with a touch of nutty crunch (think of it as the equivalent of a pesto, with its pine nuts or walnuts blending with basil).

Adding olive oil smoothes out the consistency.

It is a Mexican food, first created circa 1943 by Ignacio "Nacho" Anaya at the city of Piedras Negras, Coahuila, Mexico. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers.

yellow no it actually depends on what you make it with!

If you are making a paella with chicken/rabbit plus shellfish then the deciding factor is that of cooking the rice. The chicken/rabbit fried gently with the shallot/onion and garlic will be at least half cooked before the rice is added (say 20 minutes on a gentle heat). The rice, added together with the chicken stock and white wine, will take, may be, five minutes to come to the boil. Then turned down and cooked gently for around 20 minutes until the rice grain is slightly al dente the shellfish added for a further five minutes or so of cooking i.e until the prawns/langoustines are a nice red colourand the clams/vongole/mussels are steamed open. So around 50 minutes cooking time. But really it's done when it's done; go with the flow!

Tres tapas populares incluyen espinacas con garbanzos, jamon iberico, y tortilla espanola. El jamon iberico esta muy comun en muchos lugares de Espana. Otras comidas espanolas, como gazpacho, pueden ser servido en porciones pequenos y por entonces a veces se llaman tapas.

Es un platillo español hecho a base de arroz, vieiras, almejas y otros ingredientes.

If by 'specialties' you mean food, there's a lot of choice. There's the well known paella - fish, vegetable or chicken (if you want recipes, there's hundreds online). There's a lot of types of tapas, which is basically a selection of smaller dishes - a bit like lots of small starters. In Spain, a lot of people eat their breakfast out at cafes and such, and they often serve things like tortillas (omelette), my abuelita when I'm over there always cooks me tortilla de patatas (very common, as is pincho de tortilla which is a tapas version of a tortilla, in other words tortilla cut into small pieces).

Churros are also pretty good, they're a bit like long out doughnuts that are battered, very yummy! Also, sangria is always good, and very spanish :D

Hope I've helped a bit.

Most of the sources I can find suggest using Cheddar if you can't find anything else. I've been trying to find an answer to this question myself, because I want to make Glamorgan sausages.

The distinctive characteristics of Caerphilly cheese (which I admit I've never had the chance to try) seem to be that (1) it's on the dry side and has a crumbly texture, and (2) it's slightly tangy. Monterey Jack cheese is tangy, but not crumbly. Mexican farmer's cheese is crumbly, but not (at least IMHO) especially tangy. I plan to try a mixture of sharp white Cheddar and finely chopped Monterey Jack, and hope it turns out all right. Hope this helps!

Tapas are eaten before lunch, at 12 in the morning, because in Spain, people have a lunch really late (at 14:30 or 15:30). Although, tapas aren´t usually eaten. Spanish eat them on Sundays (or holiday days) with their friends. It is like a social event, such as English tea hour.

Tortillas are made from eggs, croquettas from potato and/or chicken, anchovies from fish etc. Basically they're all made from what you'd expect.

You should use Swiss, Provolonge, American Cheese, Fetta .. there are many types of cheeses you could use

This depends on how you intend to use cheddar in your recipe

If its for a cheese sauce, I would probably use something like a gouda, which is used in the making of Swiss cheese fondue (which is essentially a type of cheese sauce). It does have a slightly more nuttier flavour, but is a milder cheese.

If used as a topping which is to be melted like on a pizza, then mozzerella would be a good substitue.

If for making a good old fashioned cheese on toast. I would actually combine mozzerella with some parmesean (mix them together in blender with a bit of cream to hold mixture). The mozzerella would give a nice stringy soft texture and the parmesean would add flavour to the mild taste of mozzerella.

Spain. It is a traditional dis containing rice, meat and saffron. It contains any meat from rabbit to chicken to sausage to seafood. Saffron is a very expensive herb grown and picked by hand from crocuses. You will also see paella containing green beans or peas. "Paella" is the name of the pan it is cooked in - very shallow, flat pan that is very large around and serves eight or more. The pan is generally so big that it can't be cooked on a stove top, but has to be cooked on a fire or special gas burners.

You may eat paella any day really, but it's a popular dish and often served at parties and family gatherings and occasions.

Depends on the ingredients.. the main ingredient, rice, used in paella is gluten free, but other added ingredients might contain gluten.

Both paella and sangria are used as English words. There is no need to translate them, since there is no better English word to use. For sangria, sometimes people describe it instead of using the word.

You can safely keep gazpacho in the refrigerator 3 - 4 days.

The paella is Spain's favourite dish. It encompasses all that is Spanish . . . the colour, passion, variety and social warmth of the people. Originally a poor man's dish, the paella has worldwide fame with each region, town, village and even household creating their own versions of this gastronomic phenomenon. There are many paella competitions all over Spain ranging from the biggest to the best tasting and each region has its own dedicated 'Paella Day' in Barcelona it is a Thursday and here in Andalucia it is a Friday although traditionally it was Spain's very own Sunday lunch.

Tapas is a starter and/or side dish which origninates from Spain.

Paella comes from Spain. The dish originated in the region called Galicia. That said, it is made in many parts of the county.

Paella is not a traditional Spanish food. It is a traditional food in the area of Valencia.

There are many, many kinds of Paella. Almost all of them contain rice in some quantity.. Three are widely known. They are Paella Valenciana which has rice, meat, vegtables, and land snails but no fish or seafood; Seafood Paella which has any kind of seafood available in lieu of meat and snails, rice, and omits the vegatables and beans, Seafood Paella generally has shrimp and or logostinos, clams and mussells ; The third kind is Paella Mixta which can contain just about anything edible.

Paella is cooked in a large diameter, flat bottomed sheet metal pan called a paellera. Olive oil is added to the pan, brought up to temperature over an open fire and then the rice is added and sauteed. The other ingrediants are then added in order of the time required to cook them. Those requiring the most time are added first and those requiring less time are added in such a way that every thing is completely cooked at the same time or as close as possible. It is a group operation, the cooking is generally done by the men present, and generous amounts of wine are both imbibed and added to the paella if desired.

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It's what u eat like as a snack... in Spain there is a tradition to go to the local bar (at any time u can go, but people goes in between 1 to 7 most likely) to eat some tapas! tapas is not a certain food, e.g. u want to have some tapas, so u go and get a tapa of olives, and a tapa of potatochips... u know! :-) its like saying..lets go have a snack and ur friend gets snickers and u skittels hahaha so in the European/spanish way! hahaha

oh yeah! remember a menu of tapas is totally different if u are in a town where there is the sea, cause tapas will be many of shrimp, bla bla bla... or if u are in the mountains u wont even see that! hehehe u will see prosciutto, olives.... u get it!