Spanish

Introduction/History:

 * in Spain the food is very known for many things:
 * the taste and presentation.
 * the portions are mostly small.
 * the eaters are full with what they get.
 * the most known Spanish food in the world is the seafood.

Typical Foods

 * Meats:** beef, lamb and pork are common in spanish homes and restaurants.

thy have meals like my personal facorite is the seefood paella.
 * Fish:** because spain is mainly surroinded by water fish is a major part of the spanish diet.

Popular spanish dishes often include eggplant and zucchini
 * Vegetables:** Simple salads and sautéed vegetables are eaten as appitisers or sidedishes very oftenly.


 * Desserts:**


 * Condiments/Spices:** herbs such as oregano, rosemary and thyme are used, but garlic more than the others.

Famous Dishes

 * ~ seefood paella: ||



Foreign Influences:

 * Much of Spain is considered to have a Mediterranean diet as many of the cultures that influenced Spain’s cuisine came from that part of the world.

Recipe for the seafood paella:

 * 1) Start with a large paella pan, heat the olive oil and add the onion, garlic, peppers and tomatoes.
 * 2) Cook on a medium heat until the vegetables begin to soften.
 * 3) Add the squid and swordfish to the pan and cook for a five minutes, then turn the heat to low.
 * 4) Steam the cockles and mussels until they begin to open. Set aside.
 * 5) Add the rice to the pan, turn up the heat to medium high and mix in the rice well with the fish and get coated with oill. Let the rice cook for 3-4 minutes.
 * 6) Add the broth to the rice slowly and with a slow stir. Cook on a high heat for five minutes then lower the heat.
 * 7) In a mortar, mash the saffron strands with some salt and the parsley, add a spoonful of water and mix well.
 * 8) Add the parsley mixture to the paella pan and mix well.
 * 9) Cook for 10 minutes and stir occasionally.
 * 10) Go back to the mussels and open the shells discarding the half without the mussel in.
 * 11) Add the prawns and cockles to the dish and cook for a further 5 minutes.
 * 12) When the stock is incorporated into the rice, turn off the heat and add the mussels.
 * 13) Cover the dish with foil and allow the paella to rest for a few minutes.

thanks to: http://www.grouprecipes.com/55192/paella-with-seafood.html