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Food pics from Spain

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Thread replies: 77
Thread images: 35

Food pics from Spain
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File: Companatge.jpg (281KB, 1600x1066px) Image search: [iqdb] [SauceNao] [Google]
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>>6158244
I'd like to see more, I haven't tried much from Spain. Admittedly what I did try wasn't that impressive, but I'll admit I'm not exposed to it. Tell me more.
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>>6158252
Well Spain is one of the most diverse countries in Europe so like Italy we have lots of intrarregional variety. Pic related is the only dish I can think of that is made all across Spain
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>>6158244
Why do spaniards slice parallel to the grain?
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>>6158256
That's how you're supposed to do it so you can appreciate the fat
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>>6158244
Are you the same autist posting the rest of these, or did you just pick up the idea from the original guy with the toast sandwich and indian diarrhea posts?
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>>6158255
Well yes, that's a problem for any country really. I only spent a few days in Spain (I do mean to go back) and admittedly all I had was sub-par paella (I've had better in the states) and, for some reason, Chinese food.
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>>6158264
I don't come much to this board what you are talking about. I just thought that you guys would enjoy these
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>>6158265
Where in Spain? Paella is not really eaten outside Valencia and Balears. Most paella restaurants are tourist traps (shit food at high prices).
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>>6158274
Barcelona, and yes the food was shit. It was relatively cheap though, so it wasn't a total loss.

What Spanish foods should I try and where, assuming I stick to major cities?
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>>6158279
Well, depends on the city. I'd say pic related i a must if you have a sweet tooth. You should also try lots of embutidos (Wursts, cured sausages). Tortilla de patata of course and some regional dishes
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>>6158279
If you go to Andalucia (and you really should, Granda and Sevilla are amazing). You should try those freidurias or "fry shops". Every bar used to have one of those where you could order any kind of fried fish and take it back to the bar terrace to enjoy with a cold beer.

My favourite ones are bit-sized pieces of white fish marinated in any combination of vinegar/lemon/cumin/paprkia then floured and deep fried
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>>6158287
More andalusian goodness, baby shrimp omelette
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>>6158287
Sevilla is one of my favorite cities in the world. Pic related is one of my favorite dishes.
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>>6158292
looks like some vegan bullshit

fuck europe
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Have you tried cocido madrileño?
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I heard in some places the fishermen throw these out. Here and in Portugal they are considered the ultimate seafood, people pay crazy prices for them, and the people that work collecting them risk their lives every day
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>>6158301
Bonus portuguese dish
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>>6158294
In southern Spain you eat so much amazing ham and seafood that you need a dish like this in the mix.
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>>6158309
You should come to the north for sampling the other good shit
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>>6158292
Looks delicious.

>>6158287
Thanks for the tip.
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>>6158263

I'm not really sure how slicing perpendicular to the grain makes it impossible to enjoy the fat

is it because it makes the fat more tender relative to the stringy meat?
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>>6158314
I have been to the north. It's fucking beautiful, and you can't argue with Basque influence. But Andalusia has totally seduced me. Even Madrid is too north for me these days.
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>>6158301
nice goose necks
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>>6158274
What is this? It looks delicious.
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spain is weird, spent 2 weeks there last year and white their ham, cheese and wine are all great a lot of their food is lite on flavor. most restaurants don't even have salt and pepper on the table. their seafood is good, had the biggest calamari i've even seen. its a nation of culinary contradictions
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>>6158420
>most restaurants don't even have salt and pepper on the table.

That's because the cook took care of that, you savage
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>>6158417
https://en.wikipedia.org/wiki/Sobrassada
spread out over bread slices
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Any chance you Spaniards can explain what the foods in the pics taste like?
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BRB GOING TO SPAIN
Seriously though, all this food looks amazing.
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>>6159557

Just eat Spanish paprika.

You faggots posting pics are forgetting about Spain's glorious cheeses. Mahon, manchego, garrotxa, idiazabal...

What about patatas bravas?
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>>6159626

I am spanish. Those foods are essentially for turistic purposes, like paella valenciana. If you request patatas bravas in a restaurant here in spain, the people are going to laugh and send you to a place for foreigners.
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Ahhh...Spain. The Japan of the Mediterranean.
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>>6159945
Food-wise.
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>>6158270
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>>6159943
YES GODDAMN

CAME IN HERE TO POST THIS

FUCKIN BARCELONA, SHIT IS ON TAPAS LIKE WHOAH
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>>6158292
recipe link pls
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catalonian spinach sautéed with garlic, pine nuts and raisins is GOAT

>>6160325
2nd'd
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>>6160365
forgot pic
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>>6158356

because the fat runs parallel to the grain ya shitter
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File: Black Spaghetti.jpg (143KB, 490x328px) Image search: [iqdb] [SauceNao] [Google]
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espaguetis negras were my favorite meal that my host mom made while i was over in Sevilla for a few months
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>>6158420

> lite on flavor
> most restaurants don't even have salt and pepper on the table

could you be more pleb

also spanish food is notoriously salty
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What are some easy Spanish recipes I could try?

I'm trying to diversify my home cooking a bit.
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File: jamon-iberico.jpg (148KB, 500x375px) Image search: [iqdb] [SauceNao] [Google]
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>>6160468
JUST BUY A WEDGE OF MANCHEGO >>6159943 AND PUT IT IN YO MOUFFF

ALSO SOME JAMON IBERICO, KINDA LIKE SOUPED UP PROSCIUTTO, OR JAMON SERRANO IF YOU WANT A WEAKER VERSION FOR CHEAPER

WITH THOSE DOWN, YOU BASICALLY GOT SPAIN COVERED
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>>6158244
I've never had it but why is that particular type of ham always served superthin like that as compared to a normal slice of ham?

Like, price notwithstanding, wouldn't it taste better to cut it and treat like like one would a normal piece of ham?
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>>6161302
Nope, fat pieces of ham are a big no-no. The thin cuts are more pleasant to eat and even enchance the taste, I think it has something to do with oxidation. Honestly, the best way to explain it is try it yourself.

>>6158244
This is how you cut jamón
>>6160491
This is how you murder jamón
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>>6161302
>wouldn't it taste better to cut it and treat like like one would a normal piece of ham?

No, it's a very different product. they might both start out with the leg of a pig but the texture and flavor are very different.

Also, that method of slicing is not unique to Spain. Same thing is used for other uncooked long-cured hams like Kim Wa / jinhua (chinese), proscuitto, or even the old-school American ones, like Smithfield or "country" hams.
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>>6161302
the fuck are you talking about. All cured meats are served sliced razor thin... have you ever had cured meat? you would fucking die if you ate a giant chunk of that ...
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>>6161302
You wouldn't be able to chew through it. Aged meats like that are very difficult to eat when sliced thickly.
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>>6158301
Aww yis, in all bars across the country lupin beans are a staple for anyone that orders beer. In the seaside city I live in though, some bars serve these instead and they go oh so well with some ice cold beer.
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>>6160468
Spanish omelette

For 2 people you'll need
>5 medium sized potatoes (the size of your fist)
>6 eggs
>olive oil
>half an onion
>that's it

So you basically dice the potatoes thinly, do the same with the onion. Fry both until golden (onion should go in later). Meanwhile beat the eggs and add salt on a big bowl.
With the help of a skimmer, transfer the fried potatoes and onion into the eggs mixture, doesn't matter if some oil gets on the way.
Heat a pan with a splash of olive oil and pour the egg/potato mixture.
Once it's done on one side you'll have to flip it. Now this is the only tricky part but no need to worry. Just press a big plate over the pan and flip the whole thing. Return it to the pan asap so it gets done on the other side.
And voliá, youre done! Easiest and most Spanish dish ever, with things you already had in your kitchen. And I guarantee you will make it again
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>>6161351
Sounds like a lot of potato. I usually do ratio 2 eggs per potato.
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>>6162123
i hate tortilla with that little potato. might as well eat an omelette.
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>>6162127
Do you make it runny inside?
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>>6160396

as opposed to perpendicular? no. fat doesn't have any perceptible directionality. it's obviously done that way to make the grain stringier which is desirable in some way.
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>>6162796
Yes, otherwise it's overcooked
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File: arròs1.jpg (141KB, 640x480px) Image search: [iqdb] [SauceNao] [Google]
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Valencian here, I'll post some mediterranian spanish cuisine. Here's some rice with rabbit and snails, my grandfather used to make this when the whole family was together in the countryside. It is similar to a paella.

>>6159916
What are you even talking about, everybody here eats paella, it's definitely not just for tourists. I'm also a big fan of patatas bravas.
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>>6158244
looks raw
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This is Arròs negre, it's made with squid or cuttlefish and its ink. Also, if any of you is interested in a particular recipe, I might post my version or translate one from an spanish site.
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File: fideuà.jpg (97KB, 768x576px) Image search: [iqdb] [SauceNao] [Google]
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This is Fideuà, it's pretty much like a paella but instead of rice you make it with this small noodly stuff.
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Also, all these rice recipes can be accompanied with Allioli, which is a thick sauce made with olive oil and garlic in a mortar. My roommate loves this stuff, so I'm always making it. I swear he would be happy eating just allioli all day.
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I'm having a break to make lunch, I'll be back in a couple hours and I'll post some sweets (and even more rice). Meanwhile, have a pic of the central marketplace in Valencia.
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>>6163922
Apart from making it look ugly does squid ink have any other qualities?

>>6163935
Aren't the pasta supposed to bend upwards from finishing it off in the oven?
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>>6163976
>does squid ink have any other qualities?

Yeah, a rather potent flavor.
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>>6162801

>fat doesn't have any perceptible directionality.

what

yes it absolutely does
Thread posts: 77
Thread images: 35


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