Victor Potenciano, Spain
A lot of people in the world think that in Spain we only eat Paella and that is not true. We eat paella, but Spain is big and every region of Spain has its own food, and that is one of the best things that we have.
I am going to talk aboput the most famous foods in Spain and where they are from.
The first thing that I am going to talk about is one of my favourites foods, which is the Cocido madrileño. The Cocido madrileño can be prepare in many ways and depends on what part you are from and the person who makes it, one style or another, but what is clear is that everyone makes it very well and it is one of the most famous meals in Madrid. It is made of chickpeas, carrots, potatoes, Iberian chorizo and meat.
Another very famous meal is the Salmorejo, which is made of tomato, bread, oil, vinegar and salt. It is very easy to make, you only need to put all the ingredients together in a blender and mix all and then you have the Salmorejo. It is from Cordoba, Andalucia, but all people of Spain make it.
Another very good meal is the Asturian fabada, often simply known as fabada, which is a rich Spanish bean stew, originally from and most commonly found in Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.
Fabada is a hot and heavy dish and for that reason it is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine.
The next meal that I am going to talk is one of the most famous meals in Spain and all the people of the world know it,which is the Tortilla de patatas. It is made of potatoes and eggs and sometimes you can put onions, but that is if you like the onions. It is very easy to make and you can eat it at lunch as well as dinner. The tortilla de patatas doesn’t have one unique place where the people make it. In every part of Spain the people cook it.
The last meal I’m going to talk about is Pulpo a la gallega. As its name very well says, its origin comes from Galica. It is often seen served hot, freshly boiled, put the slices on a wooden board while on the pile is sprinkled with plenty of olive oil, paprika, sweet or spicy, but never smoked.