Apart from the national Paella and its multiple varieties, which we have already briefly described in our last post, you can also taste other interesting foods, depending on the region you travel to.

Should we start with a salad? Zarangollo, a Catalan dish, is excellent: tasty and nutritious. It is made of grilled vegetables (eggplant, sweet peppers, tomatoes and onions) peeled, sliced and seasoned with garlic, salt and olive oil.

Chicharron is an Andalusian pork dish. The meat is fried and seasoned… and sometimes replaced with chicken or mutton.

Ropa vieja does not only mean what it means: old clothes. It is also a popular meat dish made from shredded flank steak bathed in a base of tomato juice.

Originating from Galicia, Empanadas refer to bread or pastries. Folded dough stuffed with cheese, meat, veggies and others is basically what it’s all about. It resembles the pate popular in other parts of Europe.

Coca is Spain has a totally different meaning: it is a tasty pastry, the national equivalent of the Italian pizza.

Mollete is a bread from Andalusia, sweet and soft an to be served with olive oil or garlic.

In for a rich bean soup? The Fabada Asturiana needs to be on your list if you miss the good old British cuisine.

As for spices, all true Spaniards have paprika, mojo sauce and Sherry vinegar in their kitchen.

We believe you have just discovered another reason to travel to Spain as soon as you can. The Alicante region has a wealth of traditional dishes to taste and you can get a cheap airport transfer in Alicante to travel in search of them.

The post A taste of the Spanish cuisine – Part 2 appeared first on Alicante Transfers.

Food is more than sustenance: it is a form of expression, and the Spanish dishes have the spice and the sun of the proud plains of their country. Basically, there are two main coordinates of Spanish cuisine: the rural and the coastal. We’ll see what all that is about in a minute.

Ever since the time of the Romans, the Spaniards cultivated grapes and developed viticulture. But the cuisine of the Spanish has been influenced by other invaders as well: the Moors, Arabs and Berbers brought new foods to Spain: sugar, rice, lemons, oranges, watermelon and peaches, as well as almonds. Later, as Europe discovered America, the foods we eat today became household ingredients for Spanish recipes: potatoes, tomatoes, cucumbers, corn, pepper, vanilla and chocolate.

Spanish cuisine today is very regionalized, but let’s look into what dishes are Spanish in everyone’s eyes:

Paella is widely regarded as Spain’s national dish. Originating in Valencia, it is made of rice and encompasses virtually the entire history of the country, from its Roman roots to modern days. There is also a seafood paella variety.

Jamon Iberico is the national cured ham. Made of pork. It is produced by salting and drying the ham for a couple of weeks, rinsed and let to dry another four to six weeks. Did you think it ends here? The curing process that follows can take up to a whole year!

Next time, we will talk more about Spanish dishes. Until then, get an airport transfer from Alicante airport and visit the beautiful Valencia to taste true paella!

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