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via Flickr by Núria Farregut |
Up until quite recently, the mountainous
terrain acted as a barrier between the regions, which made both travelling and
communication quite difficult. With this in mind, it’s easy to understand how
the landscape of Spain divided the region and limited ingredients to what was
found locally. Regions along the coast have plenty of seafood dishes to share,
while further inland regional recipes will feature locally grown vegetables and
legumes.
We’ve picked out three different recipes to
delight the senses and highlight the best regional offerings:
Region of Basque – Pintxos
Originally, the stick that pierced the dish
inspired the name of this very popular appetizer. Pintxos is an altered Basque
word based off of “pinchos,” or the verb “pinchar,” which means ‘to pierce.’
Today these little delights are still called pintxos, regardless of whether or
not they are actually held together by a cocktail stick.
We’re serving up a trio of pintxos for your
snacking delight! Two of which are Spanish, and one that contains a hint of
Argentinian flare.
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Photo by The Woks of Life. |
Click here for the recipes.
Region of Galicia - Caldo Gallego
The region of Galicia can be aptly described as cold, damp and rocky. It's no surprise that many of the regional dishes hailing from this area of the country are hearty soups and stews that are served piping hot - or at least warm enough to ward off a chill!
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via Flickr by Krista |
Click here for the recipe.
Region of Valencia – Paella
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via Flickr by The Culinary Geek |
How could we possible write an article
about Spanish cuisine and not mention Paella? It’s impossible! This is one of
the most famous Spanish recipes internationally, but we wanted to bring you a
recipe that was as close to the original Valencian Paella as possible (this
means no chorizo!).
Named after the very large pan that this
dish is cooked in, Paella is traditionally served family-style and very happily
eaten by all those that enjoy delicious comfort food.
Click here for the recipe.