In recent years, more and more people are traveling to Spain, and Spanish restaurants are blooming all over the motherland. Unfortunately, when most people think of Spanish food, they still only know paella and ham. As a strong player in European cuisine, Spain has other delicacies not to be missed. Here are some common ones. Please make sure to eliminate them on behalf of the moon next time you see them.

Potato Wedges in Spicy Tomato Sauce (Patata Brava)

Just like the Chinese people cannot live without rice and noodles, the Spanish people cannot live without potatoes. It was originally a simple potato wedge, but paired with a dipping sauce of mixed tomato sauce and garlic sauce, it turned out to be unexpectedly delicious. The roasted potatoes are crispy on the outside and soft on the inside, and the tips of the potato wedges are sometimes a little crispy. They have all four flavors of sour, sweet, spicy and salty, and the taste is super layered, okay! In comparison, French fries, which are also part of the potato family, immediately seemed bland. . .

Patata brava is one of Spain’s most classic national snacks (Tapas). Because the ingredients are ordinary (only potatoes), it can be found everywhere. It is served in most restaurants and bars, as well as fast food chains such as KFC McDonald’s. In most fast food restaurants in Spain, French fries and potato wedges are available together. When ordering a set meal, the waiter will often ask: "Patata frita o patata brava? (French fries or potato wedges)"

Promise me, don't order fries in Spain, try more potato wedges. Next time the waiter asks you: "Patata frita o patata brava?" Please answer firmly: "Patata brava!!!"

Tomato Cold Soup (Gazpacho)

Get used to it" For those of us who make soup, we are not used to drinking cold soup at first. I also heard that some Chinese tourists were dissatisfied with the "cold" soup provided by the restaurant and caused an argument. The restaurant was also wronged. The soup base is slightly sour and spicy, making it a great appetizer before a meal. It's so sour and refreshing to drink in the summer. The main ingredients are usually tomatoes, onions, celery, cucumbers, garlic, etc. After cooking, add some white wine and olive oil and beat it in a juicer for a while. The soup will be slightly thicker and have a delicate taste.

Gazpacho is a traditional Andalusian dish, called Gazpacho Andaluz. But now it is easy to order even in other cities in Spain, and it often appears as an appetizer in the menu of the day (Menu de hoy). It is full of vitamins, so my mother no longer has to worry about me not liking vegetables!

Madrid stew (Cocido Madrile?o)

A Madrid stew made with a variety of sausages and pieces of meat. The meat is fragrant and melts in your mouth. It is served with a bowl of rice or something. The best match. But Spanish restaurants always serve it with bread. It is said to be a stew, but it is actually quite close to a Chinese soup, and the soup is actually the essence of this dish. A delicious stew that will make you want to dip your plate with bread.

Although a wide variety of meats are used, the real star of this dish is the chickpeas. The chickpeas are full of meaty aroma and are really unsatisfactory.

Asturian Stew (Fabada Asturia)

In Asturias in northern Spain, the protagonist of the stew has changed from chickpeas to broad beans & white lentils. Deliciousness is not compromised. Asturia is a famous gourmet place in Spain. The sausage, cheese, and cider here are very famous. The most important thing is that the restaurants in this area use sufficient ingredients, large portions, and are full of conscience, which will satisfy the foodies of this country. Full of praise.

I have to talk about the differences. Traditionally, I feel that the soup of Asturian stew is slightly thicker than that of Madrid stew. The local blood sausage is cooked with red oil and red sauce. It is simply a Western version of Northeastern stew. . However, many restaurants now have improved tastes. After all, using the aroma of meat dishes to enhance the flavor of vegetables feels similar to our spinach in soup.

Catalan Tomato Bread (Pan con Tomate & Pa amb tomàquet)

This simple snack is popular in Spain and Italy. The focus is... original! material!

It’s just bread with olive oil, garlic, sea salt and fresh tomatoes, but if the ingredients are fresh enough, it’s also delicious. Many restaurants will provide materials for DIY, and you can often see them in the buffet breakfast areas of star hotels. First cut the garlic in half, spread the cut on the bread slices, then drizzle with olive oil and add the chopped tomatoes (the hotel usually prepares a large bowl of chopped tomatoes next to the bread). The salt is added according to everyone's taste. If you are particular about it, you can also add a layer of ham, dried fish and other toppings at the end. Eat it as soon as it's done. If you leave it for a long time, the tomatoes will completely soften the bread.

Gallego Octopus (Pulpo Gallego)

Eighty percent of the success of this dish also depends on the raw materials. Whether the octopus is fresh and chewy largely determines its preparation. How delicious. This dish is traditionally served on a wooden plate with potatoes underneath, the elasticity of the octopus complementing the softness of the potatoes. Moreover, the potatoes will absorb the excess octopus juice, so it feels like a good meal if eaten alone.

The red layer on the octopus is paprika, which is not spicy, but just adds color and umami.

(By the way, some people also say that this dish is cuttlefish. I translated it based on the Spanish of Pulpo. As someone who can’t tell the difference between octopus and cuttlefish, let’s just look at the picture and call it whatever you like.) < /p>

In fact, there are many delicious things in Spain. The best thing is that each region has its own unique delicacies. If I have the chance, I will summarize it in detail by area later. Now please allow me to stop and find something to eat.

I feel like posting so many pictures has caused 10,000 points of damage to my stomach...