Top 10 the Best Spanish Food and Dishes | Food in Spain

spanish national cuisine is famous all,over the world for its traditional,dishes due to their unusual flavor,combinations and great variety of,ingredients,each region of spain brings its own,characteristics and culinary delights to,the national cuisine,in catalonia one eats differently than,in castile and in the basque country,they cook differently than in andalusia,but there are dishes that are loved all,over spain and we will tell you about,the 10 most delicious ones today,hi you're on the world's best food,channel and this is a selection of the,10 most delicious spanish dishes,number 10 galician style octopus this is,a real feast for the gourmet the pride,of galicia an unsurpassed masterpiece of,spanish cuisine,the galician style octopus is perfect,for true lovers of cooking who can,appreciate the taste and delicacy of,tender boiled octopus,experts recommend using a pot of copper,for cooking for better softening of meat,and as a dish to serve traditionally,serves a special wooden base,on it the ready dish is served cut into,pieces generously dressed with olive oil,sprinkled with coarse salt and paprika,and the best side dish is boiled,potatoes,number nine chorizo this dish is popular,not only in spain but also in portugal,as well as in latin america and other,regions where spanish influence is,prevalent,chorizo is a raw cured pork sausage with,a savory flavor its rich red color and,sweet flavor gives it the world famous,smoked paprika which the spaniards,generously add to this dish,because of its subtle flavor and unusual,taste chorizo is often added as an,additional ingredient to many dishes put,on sandwiches grilled added to soups,chorizo is also served with many drinks,as a spanish tapas snack which we will,talk about later,number 8 spanish tortilla tortilla is,the most common and popular dish in,spain and along with paella and gazpacho,is one of the most recognizable dishes,of spanish cuisine,it should not be confused with the thin,mexican tortilla made of corn flour,a spanish tortilla is a delicious,casserole or omelet made of potatoes,eggs and a variety of additional,ingredients,despite such a simple set of ingredients,the spanish omelet turns out incredibly,tasty,curiously onions are not always added to,this dish in some regions it is,considered a gastronomic crime so it is,worth noting that the cuisine of each,province of spain offers its own recipe,with specific ingredients but potatoes,and eggs are always the basis of any,spanish tortilla,number 7 suckling pig another dish that,is a must try is the stewed suckling pig,made according to an old spanish recipe,nowhere else in the world is this dish,cooked as they do in spain,the whole piglet is baked in a,wood-burning oven for about three hours,using a special technology,the meat is so tender that the cook can,easily cut it with a clay plate,properly cooked piglet has not only very,tender meat but also a golden even color,as well as a delightful crispy crust,you can taste the suckling pig in madrid,and other spanish cities but the best,place to do it is in the homeland of,this dish in the city of segovia a taste,you will never forget,number 6 zarswell is seafood stew,zarzwella is the song of the sea,captured in a single plate,all lovers of fish and seafood should,surrender to the unforgettable taste of,zarzwella,this is the main festive dish of catalan,cuisine and one of the most authentic in,spanish culinary culture,it is very unusual and appetizing,spanish zarswella is an incredibly,delicious assorted of shrimp mussels,lobster squid fish fillets cuttlefish,and crayfish,all this is filled with a thick spicy,sauce based on fish broth and,traditionally cooked in a clay pot or in,a special ceramic dish that resembles a,frying pan,the main thing in this dish is that the,more seafood the better,number 5. gazpacho just as okraska is,popular in russia and territory in,bulgaria so in spain is gazpacho,but if the fame of okroshka and territor,is limited to a small area outside their,homeland gazpacho is famous throughout,the world,this cold soup of pureed raw vegetables,was invented in the southernmost region,of mainland spain andalusia,and it is here in the summer months,there is no better escape from the heat,than a well-chilled light and refreshing,soup it consists of juicy fresh,vegetables such as tomatoes sweet,peppers and cucumber along with garlic,olive oil salt and wine vinegar,this healthy and very tasty dish is a,striking example of mediterranean,cuisine and the national pride of spain,number four tapas to go to spain without,tasting tapas as a gastronomic crime it,is like visiting paris and not seeing,the eiffel tower or ordering an,americano in italy,tapas is not the name of a specific dish,with a strict recipe it is a common name,for a traditional spanish snack which,can consist of a variety of ingredients,it can be small sandwiches for two bites,small skewers with meat or fish small,bowl with olives or a couple of spicy,croutons pieces of ja

The above is a brief introduction to spanish dishes

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Spanish Food Tour - ULTIMATE FOOD TOUR in Madrid!! Best Restaurants + Tapas in Spain!!

Spanish Food Tour - ULTIMATE FOOD TOUR in Madrid!! Best Restaurants + Tapas in Spain!!

hey everyone hope you're having an,amazing day it's Mark Wiens I'm so,excited to be in the food loving city of,Madrid Spain oh there's chorizo inside,of it,and today I'm meeting up with my friend,James from Spain revealed and we are,going to take you on an ultimate Spanish,food tour but specifically focusing on,dishes that you have to eat when you're,in Madrid you're gonna mix it all in so,it soaks up the juice it's going to be,an amazing day of food I'm going to,share with you all of the action and all,of the delicious food all coming up,right now in this video this is the,definition of Madrid meat sweats right,here foreign,so I just arrived to Plaza Santa Ana,this is where I'm going to meet up with,James who is again from Spain revealed,and today we are going to specifically,be focusing on Spanish food that is very,important that you have to eat when you,are specifically in the city of Madrid,so you're going to want to sit back and,relax and watch this entire video,because there's so much delicious food,coming up yes for you good to see you,good to meet you great to meet you thank,you very much oh James,Madrid how long have you been living in,Madrid I've been living here for 11 12,years more than two years more than 10.,I know that awesome awesome and where,are we going first today so today we're,gonna go and get the best churros con,chocolate the best churros and chocolate,in the city this place is like,neighborhood it's lesser known and it's,amazing run by Alfonso and I love the,spot okay this is the first spot,so this place is called Chocolat and,they are famous for serving some of the,best churros in Madrid we're gonna step,back into the kitchen and see the,process how they make them,so the flour the salt,he's just making the batter flour,mixture for the churros and all that it,includes is salt flour and gonna be,water coming soon but there's no sugar,within the batter uncontrary to what one,might think oh boiling water Jesus yeah,he doesn't know the quantities he just,doesn't buy the eye incredible no set,recipe he's just using his own,experience his touch his feel I'm sure,texture is a huge part of it but he's,just really feeling the batter to see,what it needs more of and just balancing,it out,have a go on the the Trudeau mop,wow,wow that's oh man you gotta really,muscle it oh I'm strong,he's got muscles that is oh there's so,much resistance oh okay okay oh yeah I'm,gonna need some practice,oh I'm gonna be sore,after this one,so the batter does have to rest for a,little while so he has another batch,that's ready uh then you need it stick,it into the the like what is that the,tub the tub the cylinder and then that's,gonna squeeze directly into the hot oil,so he's about to make a fresh batch of,churros right now,squeeze out that perfect thin churro uh,shape and those flat frying pure did he,say sunflower oil sunflower oil,sunflower oil yeah olive oil would give,it too strong a flavor ah okay,wow,fresh,gracias,fresh batch takes them out at the,precise second so that they're just,completely golden brown crispy and not,burnt,turbo mode,they rise a little bit yeah exactly okay,foreign,I've seen churros before,but I've never had this as a first for,me it's just huge one entire strand was,oh wow,thank you,truly amazing I mean I think a lot of us,have probably tried turdos before but,this is something unique something I've,never had before uh,gracias,uh the only thing you're missing is fry,the churros yourself oh yes,next time next time next time so we've,got the basket of the fresh heart-shaped,Turtles we've got literally entire,coffee sized cups full of melted,chocolate,how should we begin just and kind of,however you want to do it I always like,to taste like the cleanliness of the,churro and whatever it is and then start,dipping and as I say everybody dips in,the chocolate that locals will often,just get churros and a cup of coffee and,dip it in the coffee I like that option,too got fresh hot heart-shaped churros,and I just look at the quality of these,look at the thinness of them look at how,they're just beautifully fried to,Perfection cheers,thank you,just simple clean you know,not sweet at all just crispy gooey on,the inside,and you taste that saltiness peas are,not oily they're crispy you know the,worst thing you want to oily or not,crispy churros you want to hear the,crunch chocolate dunk next,oh wow it's good it's like not too sweet,exactly and just that chocolate just has,this perfect texture to coat theodos,wow that's what I love about the,chocolate here it's kind of a little,darker it's not too sweet sometimes it,tastes vanilla-y or too sweet but this,is perfect Alfonso is a true Artisan,totally and a master of churros the best,Kudos I've ever had okay,so kind of a the batter is just is,actually the method was quite different,the batter the the ingredients are,almost the same apart from the by sodium,carbonate that he adds to the to these,to make them fluffier and bigger yeah,but the process of

After seeing the first section, I believe you have a general understanding of spanish dishes

Continue the next second section about spanish dishes

Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever

Authentic Spanish Seafood Paella Recipe - Colab With Best Bites Forever

Paella,the essence of Spanish cuisine,you know there's nothing more rewarding,than serving up a well made paella,so today I´m going to show you guys how to make,an amazing seafood paella,this paella has the perfect combination of seafood,and other ingredinents,to create an explosion of flavors,while keeping the rice as the star of the dish,as it should be,ok this is a lot of fun to make,and stick around because,I´m going to show you guys how to make the socarrat,which is that layer of burnt rice in the bottom of the pan,this video is made in collaboration with,Alicia over at Best Bites Forever,she is such an amazing chef,she´s got a lot of great recipes in her channel,and she is also going to be making a paella,so make sure you go watch her channel,check out her videos specially the paella one,I´m so excited to see it!,your going to find a link to her channel,in the description box below or iCard above,the first thing I´m going to do,is cut up all my ingredients,that way when I fire up the paella pan,this is going to be easy to make,I´m going to finely mince 3 cloves of garlic,finely dice 1/2 of an onion,and dice 1/2 of a red bell pepper,then I´m going to grab a clean tube of squid,cut it open,cut it in half,and then cut it into some small squares,and we´re also going to reserve 12 jumbo shrimp,that have been peeled and deveined,and 8 fresh mussels that I´ve already cleaned,I just took the beards off them,rinsed them under cold water and scrubbed them,Ok now we can start cooking our paella,I´m going to be using an authentic paella pan,if you don´t have one of these,you can use a large frying pan,I´m going to heat it with a medium-high heat,and I´m going to add 1/3 cup of,extra virgin Spanish olive oil,once the oil get´s hot,we´re going to season it with some sea salt,and now we´re going to add the cut squid,after cooking the squid for about 2 minutes,let´s remove it from the pan,I´m going to transfer it into a plate,now we´re going to add the diced onions,and the minced garlic,and mix it in there,and about a minute after adding our garlic and onions,let´s add our bell peppers,about 3 minutes after adding our bell pepper,I´m going to add 1/2 cup of tomato puree,season it generously with sea salt,a dash of freshly cracked black pepper,and a generous 1/2 teaspoon of smoked paprika,and mix it all together,about 2 minutes after adding the tomato puree,let´s return the squid back to the pan,mix it in there,and add 2 1/2 cups of fish broth,now I´m going to add some saffron in powder form,you can find these on amazon.com,I´m going to leave my affiliate link,in the description box below,and we´re going to gently mix this together,once the broth comes to a boil,I´m going to be adding 1 cup of round rice,very important to use round rice,when your making paella,I´m going to pour the rice all over,and then I´m going to gently mix it,so it´s evenly distributed,five minutes after adding the rice,I´m going to start adding the shrimp,and the fresh mussels,and at this point you don´t want to stir the rice anymore,you can just give the pan a quick shake once in a while,five minutes after adding our shrimp and our mussels,we´re going to lower the fire to a low-medium heat,ok our broth has been simmering on low-medium heat,for about 10 minutes,and there is very little broth left,so at this point I´m going to show you guys,how to make that socarrat,which is that crusty burnt rice in the bottom of the pan,I´m going to hit it to a medium-high heat,for exactly 1 minute,then I´m going to turn off the heat,cover the paella,and let it rest between 5 to 7 minutes,after leaving our paella to rest between 5 to 7 minutes,it´s ready to go,I´m going to take off the cover and unveil it,and see what we got in there,and then I´m going to garnish it with some fresh parsley,and a couple wedges of lemon,ok before I give this a try,I´m going to show you guys that socarrat,I was telling you about,just kinda scrape through the bottom,and you get that little burnt rice right there,that is the best part of a paella right there,ok I´m going to give this a try...Salud!,it´s so good,I tell you all the flavors from everything,went into each grain of rice,including the olive oil,what a fantastic flavor to this,before I go I´m going to try one of these mussels,and let you know how these guys came out...Salud!,so good,this is such a fantastic paella,it´s a seafood paella,that is my personal favorite one,I hope you guys enjoyed this,if you liked it please hit that like button,leave me a comment below,and don´t forget to subscribe,and also I would like to thank Alicia,at Best Bites Forever,for doing this collaboration with me,guys remember to go check out her video,on her making the paella,just you know subscribe to her channel,check her out she is awesome,you will find a link to her channel,in the description box below or iCard above,until the next time...Hasta Luego!!!

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Continue the next third section about spanish dishes

How To Make Spanish Paella | Omar Allibhoy

How To Make Spanish Paella | Omar Allibhoy

Alright Food Tuber. I'm Omar Allibhoy, I'm a chef,and I've been cooking Spanish food since I was a little boy.,Today I'm going to be cooking the world-famous,the Spanish national Paella Valenciana.,If there is a dish in Spain that brings family together it will be paella.,I'm putting my reputation on the line, because Balenthenos are,very particular with this recipe, like Napolatanos are with,their pizza. So I have a quite a lot of ingredients here,Artichoke, green beans, broad beans, as you can see. Chicken and rabbit,the two main meats. The real heroes of this dish.,This stuff is just fundamental to the recipe. Essentially.,So lets start, okay. I'm just heating up,this beautiful paella pan. I'm going to start preparing the saffron.,Okay, in Spanish saffron is the most expensive thing in the world. The clove is very,small,and its difficult and hard to find outside of spring.,What makes it different, is that it is toasted.,As supposed to sun dried. We're going to use this from,another country and toast it ourselves. Okay, so I'm just going to,fold it. Kind of an envelope.,Then I'm going to put it,into this hot pan just for a few seconds,,and that will give extra fragrance, and it will be easier to release all that,beautiful aromas and the smokiness,into the stock. I've had it for about 10 seconds on each side,,that is enough. I have the chicken and the rabbit. And first thing,a generous amount of salt. There's a lot of ingredients going into that pan.,Good olive oil extra virgin always. You see how it's cracking, the salt,The pan is really hot and we're going to go with the meat. Have a couple of ,chicken thighs,,with the bone and the skin, cut in half, and sort of like a ,quarter of rabbit approximately.,But again, you cannot get rabbit, or you don't like it,,just put some more chicken in or pork rib, that will do. ,We need to cook this meat until it's,really dark.,This high heat has given the meat a really nice brown caramelized colour,and flavour. I'm just going to make a little space for the veggies.,I have some runner beans already prepared, and some broad beans.,And I want this to get really brown again. At this point I need to add the artichoke.,Very fundamental ingredient in the paella.,Take the outer leaves from the bottom of the flower. Gonna cut the stalk.,Peel the stalk. You can either do it with a,paring knife. With the pealer cut the artichoke,around here. Peel it with a paring knife on the outer part,a leave sort of like a diamond,shape, like a mushroom. Cut it in half. Cut in quarter,and this inner hair, which is inside, ,which is not edible we just need to remove it.,Just going to do the same with all this quarter's. I'm going to add a couple of artichokes,in total,so that it all browns nicely. This is not a recipe that needs a lot of,stirring.,Actually. Otherwise juices will be released ,and it will start poaching and boiling, and this isn't what we're looking for.,Gonna go with the next ingredient. Garlic. Very important in the Spanish cuisine.,Just gonna finely chop it. A couple of garlic pills for this recipe will be,sufficient.,I've put the heat down. Give it a little stir,,and I'm not gonna leave it there for too long. Maybe just about a minute.,or thirty seconds even depending on the heat.,Smoked paprika as the world knows it.,That's what gives fantastic favour to a lot of Spanish recipes.,Give it a little stir, and I'm going to add straight away,the grated tomatoes. I have two grated tomatoes over here,and I think I'm only going to use,half. Put the heat, right back up. And now it's time for a stirring.,As well, this tomato will cook,in about two minutes, no more. Take a look at this.,Really nicely browned loads of colour.,Loads of depth. You know even the veggies they are no longer green. This is,not an al dente good-looking type of thing.,All those reds, all those browns means flavour.,I have a stock here. I'm just gonna pour this chicken stock,one-and-a-half liters. Give it a little,stir. Lets go back to the saffron. Going to use,about half a gram. Crush it a bit so that it spreads,out a little bit more. Let's bring this to the boil.,And add the rice.,And now with the rice. Okay I'm going to be using about 250 grams which is half of this packet.,But if you don't find a Spanish rice, or something that's called paella rice,just use short-grain rice, okay. Never use basmati or jasmine, or long-grain in,general.,It is one of the rices which absorbs the most water.,Take a quick look. Look at the colour. ,I'm just going to add around 250 ,grams of this rice. Give it a little stir.,Make sure either spreads quite nicely. Just leave it for a couple a minute so ,that they,rice flattens and evens, and then we'll just let it be.,Okay, this is getting back up to the,boil. Last stir. I will let it cook on the highest heat,for 10 minutes. Then will lower it down for another six,minutes, approximately until it's ready. You can see here,that this part, the water is below the rice,,and that one is

After seeing the third section, I believe you have a general understanding of spanish dishes

Continue the next fourth section about spanish dishes

San Sebastian Food Tour - GIANT SCARLET PRAWNS 🦐 + Best Tortilla in Spain!! | Europe Food Paradise

San Sebastian Food Tour - GIANT SCARLET PRAWNS 🦐 + Best Tortilla in Spain!! | Europe Food Paradise

everyone hope you're having an amazing,day it's mark wiens i'm so excited to be,in san sebastian basque spain this is,one of the top one of the greatest food,destinations in spain in all of europe,on earth especially known for their,quality of ingredients for the pinchos,and so today i'm meeting up with,gabriella from tenedor tours she's,extremely knowledgeable about the best,food in san sebastian and she's going to,take us on an ultimate eating tour of,san sebastian we'll be eating tortillas,we'll be eating an overdose of pinchos,and tapas,it's going to be an incredibly beautiful,day we're going to eat some incredibly,delicious san sebastian food and i'm,going to share everything with you all,coming up right now in this video,it's going to be a huge day,amazing food coming up good morning,gabriella,ten adore tours you are i mean it's an,honor to be hanging out with you today,and for you to be taking us around you,are like the most knowledgeable person,about,sebastian and the food here well now,we're going to have the best tortilla in,town this is the perfect breakfast,breakfast let's go in all right,going up the spiral staircase,it is truly an honor to have a chance to,be here in the kitchen upstairs to,spiral staircase,okay so you have to caramelize,caramelize the onions yes so the recipe,all begins with onions which are fried,deep fried in oil on a low heat until,they like fully caramelize and crispify,bringing out all that flavor,okay,so it actually takes an hour and a half,to boil those onions until they're ready,for the potatoes to be added uh so those,onions eddie those potatoes that he,added those onions are already an hour,and a half boiled till they turn like,crispy and caramelized fully releasing,their flavor potential and now we're,about to see the next part where he's,going to combine it with the egg in the,frying pan to make the spanish tortilla,de papas,hey,huevos,30 eggs,in a tortilla yeah wow,oh so the potatoes go in potatoes onions,a few peppers yes,it and that's it,salt,wow,it smells amazing,okay,so,that is an amazing process it's,literally like overflowing oh okay it,goes to flip,wow,oh there it is,oh wow,wow amazing,and that's it,ready,absolutely amazing which is chef,it's going down,it's going down the legendary staircase,this is what people come here for,they're waiting for it,how many portions,are there in one,we used to make 28 30 something like,that okay,trying to sell one tape for one egg i'm,30 35 eggs okay,wow,yes,uh black coffee,please and his technique was just,incredible because he fries it half,first he shakes it up then he flips it,over fried it on the bottom side,only for a few seconds i think the the,timing is so important sealing it,without fully cooking the inside right,you want it like if you want it hot you,want it juicy we don't want to cook you,want a juicy to think of beauty it is,absolutely incredible okay,now wait first bite of the day,i'll never be able to have a tortilla,outside of san sebastian again in my,life,i mean,you hear about,how passionate spanish people are about,tortillas,and that bite right there will tell you,why,it's the most warming comforting,potatoes and eggs you'll ever have in,your life,no combination of potatoes and eggs will,ever be the same again he caramelizes,the onions for one and a half hours,you can tell yeah they're just bubbling,in the oil until they reach their full,flavor potential,and sweetness,it's not too gooey it's not too,too,solid,everything is in harmony with each other,the potatoes just melt the onions are,just so sweet and caramelized,touch that with a black coffee,wow,that is,stunning the green chili in there just,adds a little bit of fragrance,but not overpowering,from the potatoes and the egg,i feel like,um i'm doing that it's like so sticky it,almost feels like there's cheese in it,yeah but it's just the the egg cooked,perfectly perfectly and also really good,eggs that's the other difference you,have to use good eggs,like anything else good raw materials,it was so good jeffrey and i just,immediately,needed another piece,just like without thought you need,another piece you cannot stop at one,impossible perfect,it's actually quite sturdy amazingly,sturdy,the construction is it's well engineered,yeah those onions those one and a half,hour onions i think are,one of the keys and then also just the,strategy in which they assemble this,it's so crucial to the texture and,flavor,this destroys,unbelievable,yeah,this is,just truly where simplicity,but technique,shines i'm walking out of antonio barr,as a changed person,totally,totally new experience the tortilla for,me,and i will never look at potatoes and,eggs the same,gabriella i'd like to ask you a quick,question san sebastian is so famous for,food around the world what is it that,sets san sebastian apart from the rest,of spain or just,why is it unique to start with i think,it's the obsession with the raw,materials we're like um surrounded by,mountains right in front of the s

After seeing the fourth section, I believe you have a general understanding of spanish dishes

Continue the next fifth section about spanish dishes

Ultimate Spanish Omelette | Omar Allibhoy

Ultimate Spanish Omelette | Omar Allibhoy

Hola Foodtubers, I'm Omar Allibhoy and I'm very passionate about Spanish food,I'm going to be cooking today a classic dish,,tortilla de patatas - a Spanish Omelette,so I know it's only three ingredients it's super simple but it's about getting those three ingredients really right,over the years I've been able to cook thousands of Spanish omelettes,this is the one that I found and it tastes the best,We need a really hot pan as hot as you can get it. We're going to start pouring the extra virgin olive oil,be very generous please remember it's an oil that you will reuse again and again.,Half a litre of oil approximately,In a Spanish household where we cook Spanish omelettes day in day out,this oil we just drain it, keep it in a bottle and we reuse it again probably five, six, seven times,While the oil heats up I'm gonna thinly slice an onion and I'm going to add it in to the oil,the only ingredient that can give the sweetness to the omelette is the onion,I put the onion first because it if you do it as a second ingredient after the potato,He won't caramelize, he will become translucent but that's not the flavour that I'm looking for. Straight in.,Second ingredient the potatoes, nice waxy ones, Desiree, Charlotte these potatoes hold the shape better,three millimetres approximately not thinner, not thicker the right thickness so that they don't cook too slowly,neither they fry too quick. Okay add it in, sort of like three potatoes. Every ingredient has sugars,and a Spanish Omelette even though that you add salt to it it has to feel sweet,starting to get golden and the potatoes are still completely raw so I'm going to leave these for 10/15 minutes,until the caramelize properly and they release all of those sweet flavours that will get in to the egg later,so i've stir this potato sort of like two/three times they are nearly there,while this finishes I'm just going to break six eggs. It may look like a lot of eggs and a lot of potatos,but this only is going to serve 4-6 people. So this potato is now ready and you can see just by breaking through it,put the potatoes on top, drain the potatoes with the oil. Take a look at the onion,how wonderful, how caramelized, the potatoes nicely fried and now,these potatoes are the ones which I'm going to season with a bit of sea salt. Not whisking the egg,,give it a little mix. This has become quite warm and I just want the potato to soak a bit of the eggs,and all linger together. If you cook it too quickly it won't taste the same,and it may look like it's quite runny but after 15-20 minutes you'll see that it won't be,so i'm just going to cover it with aluminium foil and let it rest for 15 minutes,okay, this tortilla mix have been resting for 15-20 minutes, it's not that runny anymore,take a look it has sort of thicken up, all those burnt bits of the caramelisation of the onion has dissolve in the egg,I have a non-stick pan and all the tortilla mix goes inside then just we are just gonna leave it on high heat,for about a minute and then lower it down for about two minutes - we'll flip it and do exactly the same,it's been two, three minutes already and I'm just gonna check it's not sticking just by taking a spoon,through the sides and just by giving a little shake you'll see that the edges separate,and all I'm going to do is just to put a bit of pressure in to the plate and just flip it,really naturally, really simple and as you can see it looks nice and golden, all the edges are nicely cooked.,and I haven't stirred or anything this is not scrambled eggs and neither you put it in the oven by the way,I've seen all sorts of things done with Omelette. Always the plate much wider than the pan and just flip it,put the end of the omelette at the end of the plate and just slide it in,and let it cook again on high heat for a minute and low heat for a couple minutes,This tortilla - it's ready. How do I know? You just need to touch it like a steak and you see if it bounces or not,Otherwise you just need to pierce it with a knife, or a toothpick and see if it's still moist.,So now it's only the flipping part again. A bit of pressure on the plate, take the handle with strength,and just turn it around.,You'll have a good looking omelette so now the only way to see if it's properly cooked as we like it,is by cutting it in two,What a great recipe, still nice and moist in the middle so let's give it a taste,The centre is the best bit, to me it's like any good cheese really,That's perfectly cooked, really sweet. That's the caramelisation of the onion and potato,and you know what? It still tastes great whether it's later in the night or tomorrow - you can leave it and reheat it,it always tastes great actually,Now is when you can feel and see that the three ingredients, the egg, the potato and the onion,has come together in this beautiful tortilla. If you want a really nice drinks recipe to go with this Spanish omelette,click here, there is a lovely video of Jamie doing a Beer Michelada in Drinks

After seeing the fifth section, I believe you have a general understanding of spanish dishes

Continue the next sixth section about spanish dishes

The BEST-EVER Spanish Potatoes | Patatas a la Importancia Recipe

The BEST-EVER Spanish Potatoes | Patatas a la Importancia Recipe

really quick before we begin I know between this lockdown and this quarantine,so many of you have had such a difficult and hard time all I can tell you is stay,strong stay positive don't stop dreaming don't stop believing before you know it,things will get much better as for me it's been very difficult during this,lockdown I know you guys always see me with a big smile and a great attitude and,that's because when I film these Spain on a Fork videos I know like you are at,the other end of the tunnel watching this and that has given me so much life,so I would like to thank you and let you know how much I deeply appreciate you,anyways today we have another great episode we are making the best ever,Spanish potatoes ¨Patatas a la Importancia¨ now Patatas a la Importancia,translates to important potatoes I know it's kind of like a weird name,important potatoes why because the potatoes are treated like a main ingredient here,they're dusted off in flour and some egg mixture fried in extra virgin olive oil,and then you finish cooking the potatoes in a beautiful rich broth sauce guys,this is such a gorgeous dish and the flavors will completely blow you away but,the best part here this recipes so easy to make and it's made using the most,basic ingredients if this is your first time here make sure you smash that,subscribe button and click on the bell icon to be notified when I release,new content to my returning subscribers welcome back I'm gonna begin by rinsing,two medium size yukon gold potatoes under some cold running water and scrubbing,them clean as you guys know I love to leave the skins on the potatoes whenever I,can because it gives them a beautiful texture and flavor but if you prefer you,can peel your potatoes once the potatoes are well washed I'm gonna,pat them completely dry and cut each potato into rounds,that are about a quarter inch thick for the next step I'm gonna crack two,organic eggs into a bowl,season the eggs with sea salt and freshly cracked black pepper and I'm gonna whisk,the eggs together until they're perfectly combined in a separate bowl,I'm gonna add in a quarter cup of all-purpose flour and once again season,it with sea salt and black pepper,and I'm gonna give it a quick mix that way everything's evenly divided,for the final step let's coat our slices of potato begin with the all-purpose flour mixture,and then into the egg wash,and continue to do this until all your potatoes are coated,alright we have our potatoes ready let's start cooking our dish I'm going,to be using a large frying pan I'm gonna heat this with a medium heat and add in,1/3 cup of extra virgin olive oil,after heating the olive oil for 2 minutes I'm going to start adding the,slices of potato in there you want them to be in a single layer so cook these in,batches that way you don't over-crowd the pan after 2 1/2 to 3 minutes,I'm gonna start flipping the potatoes to cook the other side and look at that,beautiful light golden color that's exactly what these potatoes are supposed to look like,after a total of 5 to 6 minutes that's about 2 1/2 to 3,minutes per side I'm gonna start removing the potatoes from the pan and,transferring them to a dish with some paper towels and continue to cook up your,potatoes in batches until they're all done,now using the same pan with the same heat as you can see there's still,plenty of extra virgin oil in that pan I'm gonna add in half of an onion that I,finely diced and three cloves of garlic that I finely minced and start mixing,those garlic's and those onions with that extra virgin olive oil you do want to,mix this continuously that way nothing burns and everything cooks evenly,after about three minutes and those onions are nice and translucent I'm gonna add in,one tablespoon of corn starch and a generous 1/2 teaspoon of sweet smoked,Spanish paprika and start mixing these ingredients together until they're well combined,once all these ingredients are well mixed I'm going to add in half a,cup of white wine and lightly season with a little sea salt and some freshly,cracked black pepper and I'm gonna mix all these ingredients together until,they're well combined and we end up with a thick sauce,about 1 minute later and I end up with this beautiful thick sauce I'm gonna,start adding the potatoes back into the pan at this point they don't have to be,in a single layer you can stack them around each other I'm gonna pour in some,vegetable broth into the pan enough to cover the potatoes in my case it's,exactly 3 cups of vegetable broth and hit this from a medium heat to a,medium-high heat and at this point you don't have to mix,this around anymore just let it naturally do its thing but I do,recommend that you give the pan a quick shake once in a while that way all the,ingredients are evenly divided and again guys you don't have to mix this but,do give that pan a quick shake once in a while,after about 25 minutes and there's virtually no broth left in the pan you've ended up,with this beautiful thick

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Traditional Spanish Food - A Taste of Spain - Magical Spanish Food You Have To Try

Traditional Spanish Food - A Taste of Spain - Magical Spanish Food You Have To Try

Spanish food 15 traditional dishes to,eat in Spain want to know about Spanish,food and Grazyna I love Spanish food and,here is a list of 15 traditional dishes,that you should eat in Spain one,tortilla española when we say tortilla,in Sweden we usually talk about thin,bread made from flour in Spain however a,tortilla is basically a Spanish omelet,made of eggs and potatoes and it is,delicious with countless varieties,according to the traditional family and,regional recipes you can eat it for,breakfast lunch or even for dinner too,Gambas al Angelo when it comes to,Spanish food Gambas al Angela might just,be my number one favorite dish it's an,appetizer and tapas dish with garlic,shrimps that have been fried with olive,oil in a special clay pot three albinius,Swedish meatballs our famous worldwide,but Spain has their own version of,Meatballs known in Spanish as oranges,they are usually served in a bowl with a,spicy tomato sauce for pulpo ala Galaga,another famous tapas dish that you,should try even if you dislike octopus,or find it scary to eat I encourage you,to taste pulpo a la,galaga while you travel to Spain if you,don't like it then it's safe to say that,you weren't a fan of octopus it's a,traditional Galician dish five jaymund,Serrano and I brecqhou both jamon,serrano and Jean and I burger or Spanish,specialties that shouldn't be missed if,you eat meat you will find these types,of cured ham almost everywhere and there,are various standards and pricing,according to quality and age the cured,ham is commonly served on a platter but,you can also try to eat it together with,melon,six gazpacho a very traditional Spanish,dish that has been eaten for a long time,its origins are disputed as well as the,original ingredients but basically it's,a cold tomato soup with mixed raw,vegetables seven rabo de Toro Spanish,oxtail stew is another traditional dish,in Spain known for its rich taste and,juicy meat eight mellorak went on but,when it comes to Spanish vegetarian food,tumba is one of the most delicious,dishes,it's a traditional dish from the Spanish,island of Mallorca which is why it's,known as Mallorca and tum but it,consists of layers of sliced homogeneous,potatoes and red bell peppers which has,been fried in olive oil 9 pollo a la,jolla garlic chicken wings is another,popular tapas dish 10 empanadas,nonetheless empanadas can be found,everywhere in Spain and they are,delicious it's a baked pastry that has,been stuffed with various fillings such,as minced meat and cheese 11:00 bacala,cut is a popular type of fish in Spanish,cuisine known locally as makalah it can,be prepared in many ways but is,generally salted cod which can be either,grilled fried or even put inside,croquettes it's very common in northern,Spain 12 the lean dough's to pattern,these patran peppers is another,specialty from Spain which you can find,almost everywhere in the country they,are usually served on a plate after,having been fried in olive oil and,salted 13 patatas bravas if you like,spicy food I highly recommend trying,patatas bravas which is another typical,tapas dish in Spain 14 croquettas,croquettas is also a typical tapas dish,which is commonly found in the majority,of Spanish restaurants the fillings can,vary but it's essentially a breaded,fried food 15 pas Ella last but not,least we have paella which is perhaps,the most famous Spanish food in the,world most people have probably heard,about this famous dish with saffron and,seafood while many think of ha Ella as,the national dish in Spain it's more of,a regional dish from Valencia which is,the home of the paella but of course due,to its popularity it can be found almost,all over the country and the islands,many also have their own version of,paella including traditional family,recipes

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