Spain is a country full of fantastic places to visit, hidden gems, rich culture, and, most importantly: Delicious food. Spanish cuisine is famously known due to their use of olive oil (mainly due to its vast production nationally), vegetable sauces seasoned with earthy herbs, and the always prevalent garlic. Overall the dishes are a colorful splash of flavors that convey the country’s essence.
Only one trip to this joyful country may not be enough to try all the exquisite dishes available, so today, we bring you the best options for a memorable Spanish holiday.
Rice is a widely recognized meal, but it has a whole new meaning in Spain. Spiced and colorful is a great way to describe it. With its red tone and aromatic steam, you will want to take it home as a souvenir. The good news is, you can actually make your own homemade “red rice” and spark some Hispanic savor in your kitchen. Get started here: successrice.com/recipes/spanish-rice/.
“Angry potatoes” or “Spicy potatoes” sound about right for an unforgettable appetizer. You’ll be delighted to discover these are available in almost all Spanish bars serving Tapas, which consists of snacks enjoyed with drinks on your outings.
Even in Spain, there are numerous versions of them, welcoming you to try as many as possible to get the full experience. They consist of bite-sized potatoes deep-fried in olive oil and served with sauces prominent with strong flavors like garlic.
If you went to Spain and didn’t try Paella, did you really go to Spain? This meal has become a staple in Spanish cuisine. Even when locals actually consider it a Valencian specialty from one of its most known regions, it’s impossible not to think of Paella as a remarkable Spanish dish.
As an established dish, the ingredients don’t vary much, mainly rice, tomato, chicken, and saffron (which gives it its iconic color).
Want to give it a go at Spanish Paella? Follow along with this recipe to get a taste of what to expect on your visit to the European jewel. Here is what you need:
- 2 tablespoons of olive oil.
- 1 tablespoon of ground paprika.
- 2 teaspoons of dried oregano.
- Pinch of salt and ground black pepper.
- 1 kg skinless and boneless chicken breasts, cut into pieces.
- 4 tablespoons of olive oil.
- 3 crushed garlic cloves.
- 1 teaspoon crushed red pepper.
- 2 cups uncooked short-grain white rice (long-grain works too).
- 1 pinch of saffron threads.
- ½ chopped flat-leaf parsley.
- 4 cups of chicken stock.
- 2 medium lemons juice.
- 1 chopped medium onion.
- 1 chopped medium red bell pepper.
- 500 g chopped chorizo sausage.
How to: Homemade Spanish Paella
- Mix 2 tablespoons of olive oil, paprika, oregano, salt, and pepper in a bowl. This will be your marinade.
- Add chicken to the marinade and fully coat with the mix to start the Paella. Cover and refrigerate until we need it again.
- Use a large skillet to heat 2 tablespoons of olive oil on medium heat. Paella is usually made in a specific pan where all the ingredients meet, but you can make do with a large hollow skillet.
- Throw in the garlic and pepper, stir briefly, and then add the rice. Stir and cook until the rice is coated with the oil and seasoned, just about 3 minutes.
- Add the saffron, parsley, chicken stock, and lemon juice. Stir everything together until well combined and bring to a boil. Lower the heat to medium-low, cover again, and simmer for around 20 minutes.
- While the rice cooks, in a separate skillet, heat the last 2 tablespoons of olive oil over medium heat. Place the marinated chicken and cook for around 3 minutes. Then, add the onion and cook thoroughly for about 5 minutes. Throw in the bell pepper and sausage, and cook for about 5 minutes while stirring.
- Almost done! To serve, spread the rice mixture on a serving tray or separate bowls, then top with the marinated and cooked chicken.
If you wish to complete the Spanish cuisine experience, enjoy your Paella with fresh sangria, homemade or store-bought, it will undoubtedly transport you to the Hispanic nation and giddy you up for your next vacation.
Featured Image by Corophoto from Pixabay