This nourishing soup, rich with the flavor of garlic and paprika and thickened with bread and egg, is the epitome of Spanish cocina pobre, or “cuisine of the poor.”
Tag: Spain
Sopa de Ajo
Horchata de Chufa
(Spanish tiger nut beverage)
See Horchata de Arroz variations
Judías Verdes con Tomate
((Spanish green beans and tomatoes)
See Fassolakia recipe
Sopa de Lentejas
(Spanish red lentil stew)
See Zuppa di Lenticchie recipe
Aceitunas Aliñadas
(Spanish marinated olives appetizer)
See Olive Marinate recipe variations)
Tortilla Española de Patata
(Spanish open-faced potato omelet)
Tortilla española, or tortilla de patata, is similar to an Italian frittata and is a favorite with Spaniards who serve it either as a tapa or for a simple Sunday meal.
Sofrito
(Latin flavoring base)
Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sauteed and used as a base for Latin soups, stews, rice, beans and braises.
Sangría
(Spanish fruited wine)
Sangría is the classic Spanish accompaniment to summertime meals. It is not necessary to use an expensive wine, but you should try to use something Spanish.
Salsa Romesco
(Spanish, Catalan roasted pepper and nut sauce)
Hailing from Tarragona in the northeast of Spain, romesco sauce gets its vermillion hue and smoky flavor from roasted red peppers.
Migas
(Portuguese, Spanish leftover bread dish)
What started out as a simple, easy breakfast for poor shepherds has turned into a point of culinary pride for both Portuguese and Spaniards, served at all times of the day.