SPANISH FOOD

By Anne Lee, Ethan Miller, Montana Gerber

+Cochinillo Asado

Cochin

illo A

sado

is ro

ast

baby

pig.

It is

crisp

y on

the

outs

ide

while it

s mea

t on th

e

insid

e is

juicy

and te

nder.

It is

consid

ered

a d

elica

cy

in S

pain

+Pulpo a la Gallega

Pulpo a la Gallega is boiled

octopus served with

paprika, rock salt, and

olive oil.

Although the flavor of it is

not too different, the

texture has the tendency

to throw some people off.

+Gambas Ajillo

Gambas Ajill

o is a la

rge

pawn/shrim

p cooke

d in

olive oil w

ith garlic

and

chilli

flakes.

It is v

ery common in

Madrid.

It is v

ery delicious.

+Paella

Paella is a Spanish rice

dish.It can be served with

vegetables, meat, or

shrimp.

+Pescado Frito

Pescado Frito is

fried fish.

Although it

is mostly

known as “fish and chips”

in the UK, it

is best d

one

in Cadiz, Andalusia

.

There are a variety of fi

sh

that they fry

.

+Tortilla Española

Tortilla Española is an

omelet with potato and

usually onions.

Sometimes it also has

pawns/shrimps,

mushrooms, or squid in it

as well.It is sometimes served

with cheese.

+Gazpacho

Gazpacho is

cold to

mato

soup or as s

ome people

call it, li

quid salad.

It is a

tomato base so

up

with cu

cumber, green

pepper, garlic

, olive oil,

and salt.

It is p

opular in th

e

summer ti

me.

+Queso Manchego

Queso Manchego is

Spanish sheep cheese.

It is made from sheep

milk and is slightly salted

and often served with

jamon ibérico (another

dish)

+Patatas Bravas

Patatas B

ravas are fri

ed

potatos in sp

icy sa

uce.

They are very spicy

.