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The art of Cooking Spanish Food

Spanish cuisine echoes the cooking of the Middle East (honey and cumin) and that of the Americas (dishes combining meat with chocolate). Yet, essentially, it is family cooking, relatively simple to prepare and characterized by fresh ingredients. Besides meat, poultry, game and fish entrees.

Author: Marci Boland

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The Rain in Spain Falls Mainly on the Plain
In Spain, both history and geography have intertwined to create one of the most varied and savory cuisines in the world.

Located in southwestern Europe, Spain is the third largest European country. It is at the crossroads between two seas -- the Mediterranean and the Atlantic. With both Spain's location and mineral wealth, its ethnic and cultural heritage is complex. It is an area of Europe often fought over and invaded. With each invasion, new traditions and flavors were incorporated into the cuisine and culture of Spain.

Its history began with the Phoenician, Greek and Carthaginian coastal settlements. Later, the Romans and, more importantly, the Moors brought with them elements of their own cooking. Imports from the New World include the tomato, potato, sweet potato, vanilla, chocolate and many varieties of beans, zucchini and the pepper tribe. There are olives in profusion, vineyards and citrus fruit. Spaniards are very fond of garlic; they love all types of sweet and hot peppers and their beloved jamon serrano -- cured ham. The golden spice saffron enhances many Spanish foods, paella, in particular.

Spanish cuisine echoes the cooking of the Middle East (honey and cumin) and that of the Americas (dishes combining meat with chocolate). Yet, essentially, it is family cooking, relatively simple to prepare and characterized by fresh ingredients. Besides meat, poultry, game and fish entrees, there are a wealth of dishes featuring beans, rice, eggs, vegetables and savory pies that make a meal. Tapas, small morsels or appetizers in great variety, play a role in meals throughout the day.

Ubiquitously apparent at every meal is Sangria and traditional Spanish rice, both recipes included here for your enjoyment.

Bon Apetit!

Saucy Sangria
2 bottles red wine or dry white wine
1 cup Grand Mariner
juice of 2 lemons
1 lemon, thinly sliced
1 orange, thinly sliced
1 quart seltzer water
Combine all ingredients in large pitcher or punch bowl with ice or chill overnight. Serve over ice. Garnish with frosty (nearly frozen) fruits and long slivers of fresh orange peel. Sparkling wine or champagne may be substituted. Can also be served over a scoop of rainbow or orange sherbet.
Spanish Rice

1 cup rice
2 cups water
1 tablespoon tomato bouillion *
2 tablespoons butter or vegetable oil
Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty, not burnt. Have water ready, and, just as the rice starts giving off a toasted smell, add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just as you would normally (about 20 minutes). That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market, and they should have it.

About Author

Marci Boland
Executive Chef and Owner of L’Hermitage Catering
Perfecting the Art of Catering in South Florida Since 1996
Experience the Art of Food!
www.lhermitagecatering.com

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The art of Cooking Spanish Food