Spain is one of the richest countries in the world at the gastronomic level. Here we compile some of the most emblematic dishes and products that, of course, you can come to taste at El Anciano Rey de los Vinos.
The serrano ham is made from the hind legs of the pig, salted and cured with the air of the sierra. Its history is very old, and there are written references from the 2nd century BC. Nor should we forget other types of sausages such as loin embuchado, chorizo, sausage, etc.
It is a cold soup of bread, water, olive oil, vinegar, tomato, cucumber, onion, garlic and green pepper, ideal for the summer months. It is thought that it was born as a way of making use of bread, that it was dipped with water and vinegar, oil and salt were added. Apparently it comes from the Nasrid kitchen. Another variety is salmorejo, with a thicker texture and made with bread, garlic, tomato, oil, vinegar and salt. It is also usually served with pieces of ham and egg.
Undoubtedly, one of the star dishes of Spain and that can be found in all bars and restaurants. To make it, fry the potato slowly in olive oil, and then drain and mix with the egg to make the tortilla. It is believed that its origin dates back to 1798 in the town of Villanueva de la Serena in Badajoz, as a result of the search for a cheap food to avoid famines.
The cocido madrileño
It is one of the most representative dishes of the cuisine of Madrid.It is a stew whose main ingredient is the chickpea and which includes various vegetables, meats, pork bacon and some sausage. Its origin is uncertain, although most culinary historians point to an evolution of a dish from La Mancha named “olla podrida”.
Paella has undoubtedly become our most international dish. It is a stew with rice base. Its origin is Valencian. The first recipe for this dish appears in an 18th century manuscript. Its name comes from the pan in which it is made. The first paellas were cooked with ingredients such as eel, green beans and snails. Later they were introduced others like meat of rabbit and chicken. The paella was expanded throughout Spain, and you can find different recipes, such as seafood, one of the best known.
The Galician Octopus
Also known as octopus “a feira”. It is made by cooking the octopus for a few seconds in a pot with boiling water, repeating this several times, to preserve the skin and soften. It is served on a wooden board, with a little olive oil, salt and sweet paprika.
And if after reading this you are hungry, you know, come to El Anciano Rey where we continue to make the best Spanish recipes in the traditional way.