Spain sammi faulkner

Development of food production in the mediterranean. Archaeological evidence shows that agriculture began in the Mediterranean region approximately 1000BCE, when early farmers began cultivating cereals, particularly wheat and barely, and legumes. They developed colonies amongst these regions, which had an ideal climate for crop growing, that is, hot summers and cool, wet winters. These communities also began domesticating animals , and archaeological finds have shown that they kept sheep, goats and pigs.

Much like Portugal and Gibraltar, Spain is situated on the Iberian Peninsula and is one of the largest country on the peninsula, making up approximately 85 percent of the landmass.

Throughout history, the food culture and cuisine of Spain has been influenced by a number of invading forces. Between the 6th and 7th centuries BCE, the Phoenicians, native to the Fertile crescent, arrived on the Iberian peninsula and were great maritime traders, bringing olive trees to Spain. In the 4th century, Greeks began moving into the coastal regions of Spain and brought highly developed skills in grain production and in methods of string grain. This increased grain production in the area dramatically and allowed the Greeks to export grain back to their home colonies. Throughout the 2nd century, the Romans arrived in Spain, who were knowledgable and had expertise in agricultural production and transportation. With that they brought methods of food preservation, particularly air-drying fish, which boosted the fishing industry and also introduced stone fruits, like apricots, peaches, lemons and melons into Spain. The Moors arrived in 771 CE, who only remained in Spain for about 700 years but brought a significant influence on food culture. They introduced honey, citrus fruits, almonds and spices including cumin and saffron.

Once the Moors had dominated Spain, the Islamic faith was a predominate religion amongst Spanish society, however also had a decent number of Sephardi Jews at the time. In the 1400's, Christian forces eventually took control of the country and the Catholic church became dominant. Muslims and Jews were forced to convert to Christianity. During the time of converting and the 200 days of fasting, meat was replaced by cod and were banned from eating many other foods. Today the majority of Spanish population Catholic although many other religions are still practised.

The countries surrounding Spain share a climate that can have hot summers and winters that are cool and mild. these countries often experience drought in the summertime and periods of heavy rainfall in the winter. These conditions are ideal for growing grapes and olives etc.

Traditional foods of Spain have been shaped by influences of the Phoenicians, the Greeks, the Romans and the Moors, who all brought various ingredients, recipes and cooking skills to the area. Olive oil being a very prominent one, was introduced by the Phoenicians, along with rice from the Moors and Paella - one of Spains most famous dishes, coming from Valencia. Gazpacho is also another famous Spanish dish, originating in the Andalusia region of Southern Spain, dry-cured ham, coming from Roman influence and also Churros, which is an extremely famous fried dough that is allegedly thought to have been originating from Spain itself.

The meal structure in Spain is that lunch (almuerzo) is the main meal for the day. The Spanish begin their day with a light breakfast of coffee or pastry, followed by Lunch being a much heavier affair at around 2pm-4pm. Lunch includes a range of courses starting with a light soup or salad, meat or fish for the main course and a cake or Spanish flan afterwards. After lunch, they traditionally take a siesta which allows workers and farmers to take a a break out of the hot afternoon sun. Spanish people eat dinner late at about 9pm onwards, and is often a light salad or some tapas.

TRADITIONAL CHURROS RECIPE

1/2 cup (1 stick) unsalted butter.

2 tablespoons granulated sugar.

1/4 teaspoon coarse salt.

1 cup all-purpose flour.

3 large eggs. Eggs Large White. $0.99 thru 02/04.

Vegetable oil, for frying.

Confectioners' sugar, for dusting.

Chocolate Dipping Sauce for Churros, optional.

DIRECTIONS

1. In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.

2. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.

3. Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees.on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain

Linguine with Mussels and Smoked Paprika recipe:

2 lb. mussels, cleaned

2 Tbs. amontillado sherry

Kosher salt

12 oz. linguine

3 Tbs. extra-virgin olive oil

3 medium cloves garlic, sliced

1 tsp. sweet smoked paprika

1 14-oz. can diced tomatoes

1/4 cup heavy cream

1/4 cup chopped fresh flat-leaf parsley

Lemon wedges, for serving

DIRECTIONS

1. In a 6- to 8-quart pot, steam open the mussels with the sherry over high heat, about 5 minutes. Transfer the mussels to a large bowl, and carefully pour the liquid into a small bowl.

2. In the same pot, bring well-salted water to a boil.

3. Meanwhile, in a 2-quart saucepan, heat the oil and garlic over medium-high heat until the garlic has softened, about 2 minutes. Add the paprika, swirl to mix, and cook for 30 seconds to toast the paprika. Add the tomatoes and mussel-cooking liquid, and simmer to reduce the sauce slightly, about 5 to 7 minutes. Remove from the heat and swirl in the cream.

4. Boil the pasta for 1 minute less than package directions for al dente. Reserve 1 cup pasta cooking water, and then drain the pasta. Return 1/4 cup of the reserved water and the pasta to the pot and add the tomato sauce. Toss to combine and cook over high heat to finish the pasta, about 2 minutes. Add the mussels and parsley and toss until the mussels are heated through. Add more pasta water, as needed, to loosen the sauce. Season to taste with salt.

5. Serve with the lemon wedges on the side.

Grilled Shrimp with Garlic (Gambas al Ajillo)

3/4 cup olive oil

3 tablespoons freshly chopped thyme leaves

1 1/2 tablespoons ancho chilli powder

6 cloves garlic, coarsely chopped

24 large shrimp, shelled and deveined

Salt and freshly ground black pepper

3 cloves garlic, thinly sliced

Special equipment: wooden skewers soaked in water

3/4 cup olive oil

3 tablespoons freshly chopped thyme leaves

1 1/2 tablespoons ancho chilli powder

6 cloves garlic, coarsely chopped

24 large shrimp, shelled and deveined

Salt and freshly ground black pepper

3 cloves garlic, thinly sliced

Special equipment: wooden skewers soaked in water

DIRECTIONS

1. Heat the grill to medium.

2. Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.

3. Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

4. Increase the heat of the grill to high.

5. Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Credits:

Created with images by Hans - "leek vegetables healthy" • james943 - "barcelona church building" • JuanPantin - "easter spain christ" • Juanedc - "Ebro de noche" • byrev - "coastline tenerife los" • nathanh100 - "Map of Spain and Portugal" • Son of Groucho - "Market Forces 3" • tsavoandrade - "El Convento" • ultrakml - "Seafood Linguine pasta at The Italian Chef in South Yarra" • woodleywonderworks - "amazing shrimp and zucchini grill"

Made with Adobe Slate

Make your words and images move.

Get Slate

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.