Chorizo |
Chorizo is a pork sausage originating from Spain. It is made from coarsely chopped fatty pork and usually seasoned with chili and paprika. The mild Spanish paprika used is what gives this sausage its characteristic flavor. The paprika itself can be found as either picante (hot) or dulce (sweet). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). The Pamplona variety grinds the meat further.
Better known in the United States are the Mexican and Caribbean versions, though these are seldom encountered in Europe. Based on the Spanish chorizo fresco, these versions are made from pork that is ground rather than chopped and different seasonings are used in addition to chili. |
Cazuelas |
| Glazed earthenware dishes. |
Butifarra sausage |
| A white sausage popular in Cataluna. |
Turrón |
| Turrón (Spanish), torrone (Italian), or torró (Catalan), is a nougat confection, typically made of honey, sugar, and egg white, coated in crushed, toasted almonds, and usually shaped into either a rectangular tablet or a round cake. Nowadays it is mostly consumed as a traditional dessert for Christmas. |
Azafran |
| It is yellow Saffron, from the Stigmas of a purple crocus flower. |
Paella Negra |
| A Spanish Dish of rice cooked in fish stock with squid ink, squid, shrimp, fish, garlic and peppers. |
Arroz Negro |
| Arroz negro is a typical Spanish paella cooked with squid and other seafood. The rice attains its distinctive color from being seasoned with the squid's ink. |
Flan al Caramelo |
| Baked individual custards with caramelized sugar. |
Postres |
| Desserts |
Arroces |
| Rice dishes |
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