5 Popular Spanish Foods
- heliya erfani
- 4 months ago
One of the countries that closely matches Iranian taste preferences in terms of both flavor and power is Spain, the land of matadors. A diverse collection of delicious dishes can be found here, some of which are directly related to Iranian cuisine, while others have been indirectly influenced by Iranian cooking styles. In this mix, however, the local Spanish way of using spices and seasonings has created distinct differences that have made the Iranian flavor particularly unique.
In a simple classification, the southern and eastern regions of Spain are influenced by Iranian culinary styles, while the central and northeastern areas are shaped more by African, Mediterranean, and Greek cuisines. The northwestern region, however, has remained more faithful to its native cuisine, with dishes that have a distinctive local taste and color. Although this flavor may not be globally popular, it has many admirers within Spain itself.
This culinary diversity has led to a country full of varied food and flavor options, some of which are very special and enjoyable. The aim of introducing five prominent Spanish dishes is to help familiarize you with the food culture of this European land. Stay tuned to Sepehran’s blog for more.
Saute the onion in plant-based butter for 5 minutes until it is soft and slightly changes color. Then, add the garlic and briefly saute. Gradually add the milk while stirring continuously until the mixture thickens enough to coat the back of a wooden spoon with a thin layer. Add salt and chili sauce as needed, then turn off the heat.
In a dish, arrange the smoked chicken in a single layer about the thickness of a finger. Sprinkle the chopped parsley and sauce mixture over the chicken.
Next, Place thin slices of potato on top of the chicken and brush them with melted butter. Place the dish in the middle rack of the oven for 20 minutes until the potatoes are golden and crispy. Finally, pour the mixture prepared earlier over the potatoes and return the dish to the oven until the milk mixture puffs up and the dish is ready to serve.
First, place the chicken in a freezer bag and gently pound them with a rolling pin until their thickness reaches about 3 millimeters. After this, carefully remove the bag from the chicken, sprinkle salt and pepper on it, and brush it with oil using a brush. Next, fill the flattened chicken with carrot, egg, peas, and potato, then roll them up and secure them with kitchen twine or toothpicks. Place them in the oven at 180°C for 40 minutes, allowing them to roast and become ready to serve. Chicken roulade is a popular Spanish dish often enjoyed as a light meal for a snack or dinner.
This vegetarian dish is quite common in central Spain, especially in La Mancha, and is considered to have Moroccan roots. Its preparation is simple, and its taste is both delightful and flavorful. To prepare Pisto Manchego, first, sauté the onion and garlic in oil for about 5 minutes until they become soft. Then, remove them from the pan and fry the eggplant and cumin in the same oil until the eggplant absorbs the oil and becomes soft. After this step, add the tomatoes and lower the heat to let the tomato juice evaporate. Once this is done, add the sliced zucchini, bell peppers, thyme, salt, and pepper, and let the zucchini soften. Then, add a bit of vinegar and turn off the heat, allowing the dish to be ready to serve.
Valencia is the region in Spain where rice cultivation first began, and as a result, dishes made with this product, including various types of rice dishes, are very common and diverse. The preparation of these dishes is similar to their Iranian counterparts, so using a pot is essential.
To prepare this delicious rice dish, first, saute the chicken in oil for about 10 minutes until it turns golden brown on all sides. Then, add bell pepper, tomato, paprika, saffron, and a pinch of salt along with chicken broth to the pan, and let it cook on low heat for about 15 minutes.
Next, add rosemary, white beans, and peas, and finally, add the rice. Mix all the ingredients together and let the rice cook on low heat until it is fully cooked. If you like a crispy bottom (tahdig), you can increase the heat for 5 minutes at the end to create a crispy crust at the bottom of the rice.
