TRADITIONAL FOOD SPANISH

GAZPACHO


Gazpacho is known today as a kind of culinary preparation consisting of the making of a soup with ingredients like bread, olive oil, vinegar and raw vegetables, usually tomatoes, cucumbers, peppers, onions and usually served fresh ajo.Se in the hot summer months. Its color ranges from pale orange to red, as are used more or less ripe tomatoes (which provide a natural dye called lycopene). The actual origin of gazpacho is uncertain, but traditionally has been considered an interior plate of Andalusia (Spain), where olive oil and garden produce are plentiful, and very dry summers and calurosos.Por this reason Commonly known as Andalusian gazpacho. However the origin of the dish gazpacho as "crumbled" predates the use of vegetables in their design and dates from the time of al-Andalus.





PAELLA

Paella is named (the Valencian paella, pan, and this from Latin patella, a sort of wide skillet) to a recipe based on cooked rice, originally from Valencia, namely the Albufera.Se the marsh is a humble dish with great tradition and history within the Community Valenciana.La popularity of this dish has made, at present, has been expanded with many variations in ingredients adapted to different regions of the kitchen is basically española.La paella rice served in Valencia that has become an emblem español.Pero culinary wealth of Huerta de Valencia has allowed its cuisine is far more diverse and in addition to paella, there are more dishes to his credit.