Thrill your taste buds with the flavors of Spain By admin | August 17th, 2010
Like everything else in Spain, the food has a history. Most recipes go back almost three centuries, while others incorporate influences from Europe and America. While investigating the flavors of Spain, you’ll find two ingredients in commonolive oil and garlic. In different regions, these ingredients are combined with various others, so that there are vast differences across the country. Of course, that just means more to explore.The most popular type of meat is ham. In fact, it’s something of an obsession, as you can find ham museums located around the country. On average, each person eats about 5 kg a year, whether on its own or in various tapa recipes. Tapas are special types of appetizers, which developed in Spain to fill in the time between work and dinner, which usually occurs between 9 p.m. and 11 p.m.Seafood is also very popular in Spain, given the country’s location. Lobster and snow crabs are all recognizable to North American diners, but other popular seafood dishes include langostine (a very small variety of lobster) and octopus. Octopus is tenderized and cooked whole, usually seasoned with a variety of spices and olive oil. For the adventurous, there is also the goose barnacle, which is like a small clam, and is served boiled.Other Spanish favorites include cheeseany kind of cheese, be it sheep, cow, or goateggs, and a variety of fruits and vegetables. Fruits usually come before or after the meal, and most families always keep a bowl on hand for when the craving hits. Beans and nuts help round out dishes, whether on their own (chickpeas) or with dessert (almonds, hazelnuts, and walnuts).