What comes to mind when asked to mention traditional foods throughout the world? Of course that comes to mind you are the traditional foods in some countries just like Italy, China, Indonesia, and others. What about Spain? Did you know about traditional foods in Spain? Let’s take a look at traditional food in Spain.
Paella is a traditional Spanish dish from Valencia consisting of rice with meat, fish, seafood, and vegetables and turmeric that serves to give yellow color and unique flavors. This food dates from the mid-19th century near Albufera Laguna, the coast of Valencia. Broadly speaking this Paella dish is a Spanish national dish and regional cuisine of Valencia. Paella consists of three types, namely: paella
- Paella Valencia contains rice, green vegetables, rabbits, chicken or duck, snails, nuts, and spices
- Paella seafood contains rice, seafood / seafood, and seasonings
- The mixed paella contains a combination of seafood / seafood, meats, vegetables, nuts, and seasonings.Paella’s original recipe consists of rice, beans, meat (chicken and rabbit), snails, and spices such as turmeric and rosemary, there is also artichokes. Paella Seafood itself meat is replaced with seafood and does not use nuts and green vegetables.Paella has become a dish always served during big gatherings in Valencia such as festivals, political campaigns, protests, and others. Valencia Restaurant owner Juan Galbis claims to have made the world’s largest paella on October 2, 2001. This paella can be eaten by about 110,000 people according to the Galbis website. Paella is even bigger than the previous paella made on March 8, 1992 that can be eaten about 100,000 people. To that end, Galbis has managed to break the paella record in the Guinness Book of World Records.
Jamón Serrano and Jamón Ibérico
Jamón Serrano and Jamón Ibérico is a dry Spanish ham that is sliced thin and is a Spanish food. Typical of JaJamón ibéricomón Serrano is dried salted ham usually made of white pork and Jamón type which is generally served with thin slices or sometimes diced.
The majority of Serrano’s ham is made of a type of white pig and is much more expensive than jamón ibérico. The fresh ham is cut and cleansed, then stacked and smeared salt for about two weeks, then the salted ham is then washed and hung to dry for about six months, then hung to a cool place for 6 to 18 months depending on the climate, as well as the size ham. Jamón Serrano has been known for its delicacy since the Roman empire. Although the ham is not expensive in Spain and in the European Union, this ham is actually more expensive outside the EU because of the exchange rate of the currency.
Jamón Ibérico is made of black Iberian pigs and is often called jamón de pata negra (black nails) and is a type of ham that is preserved and produced mostly in Spain. In some areas the Portuguese ham is known as presunto ibérico. The salted ham is then dried for two weeks, after which the hams are rinsed and allowed to dry for 4 to 6 weeks. The preservation process is at least 12 months, although some manufacturers preserve jamón ibérico for up to 48 months.