Q: Does Spanish food equal tapas? A: No, not really, but in the United Kingdom the two terms have practically become synonyms. The origin ...
Q: Does Spanish food equal tapas?
A: No, not really, but in the United Kingdom the two terms have practically become synonyms. The origin of tapas, the ancient practice of a bar that provides small pieces of food to customers to cover their drinks in order to avoid dirt and insects, is now well known and a bit cliché. Tapas are only part of the culinary culture in Spain and have been interpreted differently in the United Kingdom to satisfy tastes.
Q: So what is the difference between tapas in the UK and in Spain?
A: Essentially, the same typical dishes are present. Readers will probably be familiar with potato tortillas, white potatoes and garlic prawns and the like, but the concept is different in the two countries. In Spain, tapas are a kind of snack to enjoy with drinks (but they are not necessarily given for free). Portions are very small and tapas are rarely considered lunch or dinner, unless the afternoon at the afternoon bar lasts longer than expected! In the United Kingdom, of course, eating tapas means eating out, sitting at a table and ordering many small plates to share. I think this is mainly because there isn't a & # 39; slot & # 39; # 39; for Spanish-style tapas in the daily schedules of the United Kingdom: they finish work and then eat! Therefore, of course, going out for tapas in the UK means going out to eat Spanish food, where you'll find the same 20 dishes in each Spanish restaurant (often known as & # 39; tapas bar & # 39;, although Los knowledgeable readers of Spain will know that they are anything but).
Q: So what is Spanish cuisine besides tapas?
A: For me, Spanish cuisine is a style rather than a collection of dishes, although, of course, the most common Spanish dishes are now world famous and are often presented as a representation of Spanish cuisine. More than anything, it often makes little sense to speak Spanish and Spanish. cooking since there is a great variation in styles and ingredients from province to province.
Q: But presumably there are some basic themes shared from region to region?
A: Of course. If you observe a national gastronomic style in terms of ingredients and technique, it is easy to see the common aspects of Spanish cuisine. As for the ingredients, the keywords are fresh and basic. Few dishes are based on complex combinations of subtle flavors and exotic herbs and spices. The basic ingredients for many dishes are onion, garlic, olive oil and maybe tomato. Add to that a limited range of herbs and spices: paprika, saffron, parsley, rosemary, bay leaf, etc. Cured meats from northern Spain, such as chorizo, are a common addition, but not necessarily the main focus of the dish. Look for simple, fresh cuts of beef, chicken, pork and fish and / or seafood. Finally, do not forget the basic accompaniments such as legumes and rice.
Q: And the technique?
A: Spanish food is often considered oily, and not without a good reason. Frying in olive oil is perhaps the main cooking technique, along with the grill (grilled) and the roast for meats (roasts). But with excellent extra virgin olive oils and judicious use, frying gives a distinctive advantage to many Spanish dishes.
Q: So, if I were to create an ad hoc & # 39; Spanish style & # 39; dinner plate tonight, what would it be?
A: Well, here is one that I did a couple of weeks ago and it worked very well. In a heavy-based skillet, heat the minced garlic in a high quality olive oil enough to remove the stinger. Fry some cubes of bacon, bacon or ham or even sausage and then throw a can of pre-cooked beans. In another pan, lightly cook some green asparagus tips. I use a small pan covered with just a tablespoon or two of water to boil instead of boiling, and then add to the mixture. Spray the batch with lemon, more olive oil if necessary and some chopped fresh parsley. Serve with some fresh crusty bread for a great lunch. It may not be a real Spanish dish, but it certainly has the right style it could be.
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