http://www.trailfire.com/elmo_want_beer/trails/66818elmo_want_beer/trails60http://www.trailfire.com/elmo_want_beer/marks/243634We'll begin this tour with one of the most traditional Spanish cuisines -- Paella, a mixture of different meats, seafood, and vegetables slowly simmered in rice and spices.

Every Spanish cook (mother, father, or restaurant chef) has their own signature Paella recipe that will concentrate on some ingredients and spices more than others.  Therefore every Paella dish tastes different from another, and oftentimes can seem to hardly be related to another!

Given the amount of time involved in preparing this dish, it is most usually eaten on Sundays when everybody is home and has enough time to follow the many steps involved.]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:44:15 -0700trailfire:markId:243634http://www.trailfire.com/elmo_want_beer/marks/243636
Don't EVER try to make this without using good tomatoes!!

As the recipe points out, it should be served cold.  So, make it, cover it, and leave it in the refrigerator for a few hours to not only chill it down but to let the flavors meddle together.

My host-mother in Spain would make this in the morning as we were waking up (about 8:00) and would refrigerate it until lunchtime (about 2:00).]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:08:55 -0700trailfire:markId:243636http://www.trailfire.com/elmo_want_beer/marks/243638
One of the nice thing about this dish is that it involves using ingredients that are readily available in both Spain and the United States.  The "Chorizo" can really be any type of good-quality sausage, but definitely not breakfast sausage.

"Lentils" are type of bean the family of "legumes," and are on the list of top 10 "Power Foods" that you should try to consume once per week.

This lentil dish is cooked by almost every Spanish family every week or two.  It is most usually eaten during lunch as a full portion.]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:39:45 -0700trailfire:markId:243638http://www.trailfire.com/elmo_want_beer/marks/243641
One of they key concepts in Spanish cooking is that you keep the seasonings simple -- don't overdo them.  Too much salt, pepper, vinegar, or spice will spoil the flavor of this dish.

"Heavier" dishes like this stew are best eaten in the winter months, since high protein foods raise your body temperature as they are digesting.  Most Spanish families would laugh if you tried to serve this in August when it is over 100 degrees outside!]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:11:47 -0700trailfire:markId:243641http://www.trailfire.com/elmo_want_beer/marks/243643
Try this -- you are guaranteed to love it!

Garbanzo beans are the key ingredient in Hummus and are also a type of legume (as are lentils).  They, too, are a super food.

On a side note, any time you see "Cocido" it is a type of "Stew."  And "Madrileno" is the adjective referring to something from Madrid, Spain's capital city.]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:13:50 -0700trailfire:markId:243643http://www.trailfire.com/elmo_want_beer/marks/243644
Yes, it's delicious!!

"Espinacas con garbanzos" can be a bit tricky to prepare in that you have to be careful not to burn the bread or garlic while you fry them.  There is a fine line between "toasting" them in the oil and burning them.

This dish is a staple "tapa" dish that is eaten in small amounts because a huge plate is shared with friends or family.  However, it is so incredibly tasty that nobody will think badly of you if you eat a whole dish for yourself.]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:17:31 -0700trailfire:markId:243644http://www.trailfire.com/elmo_want_beer/marks/243646
I wouldn't recommend trying this yet, unless you are experienced at pan-frying and careful flipping of a large omelet. 

As the short into to this recipe states, the Spanish "tortilla" has nothing to do with "tortillas" from Mexico.  This is basically an omelet that is heavy on potatoes and onions, and light on the eggs.

The "tortilla" will often have other items thrown in during the frying process -- green or red peppers, sausage, or bacon in small amounts really add to the flavor.

A large "Tortilla" is often prepared and then sliced into cake-like triangles to be eaten.]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:22:09 -0700trailfire:markId:243646http://www.trailfire.com/elmo_want_beer/marks/243647
If you prepare this slowly and slowly increase the amount of mayonaise you add, you won't overdo it.

This dish is another example of something eaten as a "tapa" in the late evening for dinnertime.  It is served in small portions, or a large portion is shared by friends or family.]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:25:17 -0700trailfire:markId:243647http://www.trailfire.com/elmo_want_beer/marks/243648
Incidentally, any word or food you see in the Spanish language that begins with the prefix "Al-" has its roots in Arabic, and it is believed that the "Alioli" part of this recipe was brought over from Morocco, Spain's Arabic neighbor in Africa to the south.]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:27:35 -0700trailfire:markId:243648http://www.trailfire.com/elmo_want_beer/marks/243649
Remember, though -- most food from Spain is NOT spicy, so don't overdo the heat...

In the days before air conditioning, spicy food was eaten to activate the sweat glands in your body and cool you down.  For this reason, "Patatas Bravas" are most often eaten in the warmer months.

In the year I spent living in Spain I never saw this served with parsley, so don't worry if you don't have any!]]>Foods from Spainelmo_want_beerSun, 05 Oct 2008 10:31:09 -0700trailfire:markId:243649