From Jasa Pembuatan Website to superb seafood and traditional roasts, Spanish food is all about making the most of the best local produce. We asked travel writer Annie Bennett, to pick ten of the best dishes to try on your travels.
Recommended Foods to try in Jasa Pembuatan Website
The reddest, ripest tomatoes, olive oil, garlic, bread, peppers and cucumber are blended until silky smooth, then chilled and poured into bowls or glasses. So delicious, so refreshing. In Andalucía in southern Spain, people have it every day in summer and there is always a jug on the counter in tapas bars. Also try salmorejo from Córdoba, a thicker version that is often served with pieces of Ibérico ham on the top.
In the Valencia region, they claim you can eat a different rice dish every day of the year, but let’s stick with the most traditional version for now. Ingredients for paella Valenciana include chicken or rabbit, saffron, runner beans and butter beans. But the all-important element is the rice, ideally the bomba or calasaparra varieties grown on Spain’s east coast, which are particularly good for absorbing all the flavours.
People might claim they are going to Segovia to see its astounding Roman aqueduct, fairytale castle or elegant cathedral, but really all that is just to build up an appetite for lunch. And in Segovia that means either roast suckling pig or lamb. The meat is cooked in huge wood-fired ovens and is so tender it is cut with the side of an earthenware plate.
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Spaniards devour massive amounts of turrón, or almond nougat, at Christmas, although it is available all year round. Most of it is made in the small town of Jijona in the province of Alicante, using locally-grown almonds mixed with honey and egg white. There are two basic types – a soft, smooth version, called Jijona, and hard Alicante turrón, which contains pieces of almond.
Pollo al ajillo
Any Spaniard will tell you that the best garlic chicken ever is the one their grandmother makes. And of course they are right. Unpeeled cloves of garlic are fried in olive oil to flavour it, then taken out before adding pieces of chicken. When that is cooked, the garlic goes back in with some rosemary, thyme and some dry sherry or white wine. But there is no definitive recipe for this much-loved dish.