Spanish cuisine consists of a variety of dishes, It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients.
Some examples of foods include:
Arroz Con Leche (rice pudding)
Calamares a la romana (Fried squid)
Cocido (a chickpea and meat stew of sorts)
Cocido Montañés typical from Cantabria
Chorizo (spicy sausage)
Chuletillas (grilled chops of milk-fed lamb)
Asturian chuletillasGazpacho (cold bread and tomato soup)
Gooseneck barnacles typical from Galicia
Tuna and Goat Cheese Empanadillas
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day's leftovers. Altough they are often associated with South America, empanadas originated in Spain's northwestern region of Galicia, where they remain immensely popular to this day. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
Serves 6 to 8
60 minutes preparation
1 tablespoon olive oil
5 tablespoons minced onion
6 oz canned tuna, packed in olive oil
4 oz goat cheese
3 oz pimento-stuffed olives, chopped
5 tablespoons toasted pine nuts
5 tablespoons capers, chopped
1 teaspoon paprika
Salt and pepper, to taste.
2 cloves garlic, peeled and minced
16 oz puff pastry, defrosted if frozen
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 5 minutes or until softened. Remove from the heat and set aside.
Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.
On a floured surface, roll out the pastry to 1/8 inch thickness. Using
a 3-inch cookie cutter, cut out as many dough circles as the dough will
allow, rerolling the dough sheets if necessary. Cupping each dough round
in your hand, spoon about 1 teaspoon of the filing into the center of each
dough round, then brush the edges with a little water. fold the dough over
the mixture to form a crescent. Pinch the edges of crescent to seal the
dough closed. Use the back of a fork to further press the edges of the