1. ESCUDELLA (Cataluña) Nº 16
• Escudella is a stew typical of
Catalan cuisine. Is notable
for using sausages (black
and white) and boiled in a
mass of minced meat with
spices (pepper, egg and
breadcrumbs) pilot flame.
Besides also used chickpeas,
potatoes, cabbage, and
different types of meat and
bones that may vary
according to recipe.
2. QUESO DE CABARALES (Asturias) Nº 2
• Cabrales cheese is a blue-
type cheese is made in
Asturias from cow, goat
and sheep milk. Its
production area is limited
to the council of Cabrales
and some areas of
Peñamellera high,
although not the only
blue cheese produced in
the Picos de Europa, as
also found in that area
Valdeón Cheese.
3. GAZPACHO (Andalucía) Nº 3
• Involves the development
of a soup with ingredients
like bread, olive oil,
vinegar and raw
vegetables, usually
tomatoes, cucumbers,
peppers, onions and
garlic. It is usually served
cool in the hot summer
months. Its color ranges
from pale orange to red,
as are used more or less
ripe tomatoes
4. GOXÚA (País Vasco) Nº 4
• The development of goxua
highly dependent on the
region. Usually made with
cream, cake, pastry cream
and caramel. On a biscuit
base is poured a layer of
pastry cream, then a cream
and candy is poured on top.
There are two ways to serve
in individual bowls as if it
were custard or curd, or a
cake and then cut it into
portions.
5. MAZAPÁN (Castilla- La Mancha) Nº5
• It takes the same
amount of peeled
almonds and sugar. Are
mixed and ground into
a paste of uniform
texture, smooth. Then
let it rest and then
molded. It is possible
that once mold is
baked.
6. PAELLA ( Comunidad Valenciana) Nº 6
• It's called a paella recipe
made with rice cooked,
originally from Valencia.
The paella is basically a
cooked rice cooked with
tomatoes, peppers, parsley,
cloves, saffron and pepper.
After this operation is
discharged vegetables:
artichokes, peas, green
beans, etc and after we add
the broth to boil. Can be
made with meat or seafood
7. PANELLETS (Illes Balears) Nº 7
• They are made with a sweet
dough made with sugar,
ground raw almonds, egg
and lemon zest, to have a
spongy texture. On the
outside is coated with egg
white, which makes
adhering to place a layer of
pine nuts. The assembly is
baked and cooled. There is
a wide range of panellets:
coconut, chocolate, coffee,
quince, etc..
8. PAPAS ARRUGADAS (Islas Canarias)Nº
8
• The cooking method is to boil
them unpeeled and adding
lots of salt, sea salt better, so
that when they are ready, and
after removal of excess water,
is a salt crust on the peel.
Often used to accompany
meat or fish, sometimes they
can be eaten alone or served
as a cover. It is frequently
accompanied by the sauce
called mojo and can be eaten
without peeling, because the
quality of potato supported.
9. PINCHO MORUNO (Ciudad Autónoma
de Ceuta) Nº 10
• It is a skewer made with
pieces (no more than an
inch per side) of chicken
or pork marinated in
paprika, generally spicy
depending on the type
of paprika used in
processing.
10. PULPO A FEIRA (Galicia) Nº 11
• The octopus Galician
(Galician octopus will
Polbo á feira á feira) is a
traditional dish from
Galicia and basic in its
cuisine, but their use is
widespread throughout
Spain. This is a festive
dish made with whole
boiled octopus (usually in
copper pots.) Cooking is
done traditionally by
Pulpeiro.
11. CECINA (Castilla y León) Nº 12
• It is a sausage-like ham,
but made by curing the
cow's leg. Also made of
goat, horse and even a
rabbit or hare. Corned
beef is made from León,
and the Vegacervera,
goat.
12. PATATAS A LA RIOJANA (La Rioja) Nº13
• Is prepared mainly with
potatoes, cook sausage,
chorizo
peppers,
paprika and bay leaf.
A curious fact to their
good development is
that the potatoes must
crack to release their
starch and gain weight
and sauce.
13. TORTA DEL CASAR (Extremadura)Nº 14
• It is made with raw milk
and medium-fine merino
sheep. Is curdled with
wild cardoon (Cynara
cardunculus) between 28
° and 32 ° C and for a time
of 50 to 80 minutes,
which gets to stay inside
almost liquid cream is the
main characteristic of this
cheese.
14. TORTAS DEL ALMA (Aragón) Nº 15
• They are a non-
fermented dough
dumplings with a
semicircular, 10 cm long,
5 wide and 3 thick. The
original recipe Aragon is
filled with angel hair and
prepares the dough with
oil, wheat flour, egg,
anise and sweet wine or
muscatel depending on
the area.
15. CALLOS A LA MADRILEÑA (Comunidad
de Madrid) Nº 1
• It is a dish that is usually
served hot in a clay pot
and accompanied by
slices of sausage
(Chorizo
de
Cantimpalos) and
sausage, and ham. This
dish is considered a
relatively cheap due to
the low cost of its
ingredients
