Regions/ ingredients
Catalonia& the Levante
east coast
French and Italian with Moorish influence
Muscat grape production
almond, lemon, bitter orange
ajo
Madrileno
Quick cooking in the style of Madrid
Perdiz
Partridge popularly hunted in La Mancha
Jamon
serrano- named from mountain air
iberico- special breed of pig: pato negra
bellota- special breed of pig fed with acorns
Castilla La Mancha
Originally occupied by Ingenious Celtic people.
bread and beans
Gazpacho
olives
Spain exports the most olive oil in the world
Tostones
15-20 day old suckling pigs
queso manchego
sheeps milk made into cheese
chorizo
pork and smoked pimenton sausage
Tomatoes
tomato jam,
used in the winter,
fresh in the summer
pulses
beans
lentils, chickpeas
soups, stews, sides
Morcilla
blood sausage
cordero de manchega
Manchegan lamb
txoko
mens supper club
Basque
Peppers and pimenton
Fresh or dried peppers
Smoked paprika- pimenton
dulce-sweet
agri-dulce- bittersweet
picante- spicy
cocido
chorrizo and bean stew with pig ear and pork belly
Lechazo asado
Roasted suckling lamb
boquerones
anchovies
Calamari en su tinta
squid cooked in its own ink
azafran
Caldreta extremena
lamb stewed with its own liver
miel
honey
Castilla la Mancha famous for producing dozens of varieties of it
bacala
salted cod
chistorra
thin chorizo like sasuage