Spoon Dishes: The Warm Tradition of Spanish Cooking
Spoon Dishes: The Warm Tradition of Spanish Cooking

We all have days when we want hearty dishes of great elaboration, either to try something new or to taste a gourmet preparation that is not eaten so often. However, just as there are such days, it also happens that we wake up and want a tasty dish that comforts our stomach and soul. Those that remind us of grandma's recipes, full of flavor and warm enough to provide comfort on the coldest days.

For these moments, there is nothing better than spoon dishes and, fortunately, the cuisine of Spain has many preparations of this type so that you can enjoy them whenever you wish. These dishes are very much linked to the "kitchen of use", so most of the preparations are easy to make and can be enjoyed on a limited budget.

In addition, each region has its own spoon recipe, so it can be a fun and enriching activity to prepare various types of dishes in order to get to know better the Spanish gastronomy of the different parts of the country. Would you like to take a gastronomic route of spoon dishes?

Different spoon dishes by region

Prepare your ingredients, because you will have Spanish culture in your kitchen!

Asturias

Everyone knows that the community of Asturias is home to many famous recipes of Spanish gastronomy and, for that reason, it always appears in any list. In this case, it is our turn to talk about fabada asturiana; an ideal recipe for winter days due to its great nutritional value.

This is a dish of fabes from Asturias, enriched with black pudding, chorizo and other types of meats to the taste of the person. It takes some time to prepare the ingredients, but every minute is worth it, as this is what is required to obtain the delicious smoky flavor that characterizes fabada.

It is ideal to enjoy a hearty lunch that allows you to continue the day with energy and vitality.

Madrid

The capital has many things to offer, especially when it comes to tourism, so you can find dishes from different communities of Spain in the city. However, the streets of Madrid also hide culinary treasures of Madrid and it is worth knowing them too.

When it comes to spoon dishes, callos madrileños may be the best representation of this type of food. The recipe calls for beef tripe, chorizo, black pudding and ham, but don't be alarmed, as all of this can be obtained in a casquería and at a very low price.

This preparation has a Galician version, to which chickpeas are added. And a Biscayan version, in which the recipe is enhanced with chorizo peppers.

Extremadura

Extremadura is one of the most talented regions when it comes to "cuisine de aprovechamiento", as they have known how to take scarce ingredients to make really delicious preparations. In the case of spoon dishes, a chanfaina extremeña can be a great option.

With a quick preparation and using different offal elements such as tripe, liver and heart, this recipe stands out for its powerful flavor and the great nutritional value it provides. Each spoonful is a dose of vitamins and a rich broth that comforts the heart.

Galicia

If you visit Galicia, you cannot leave without trying its famous Galician broth. The base of this soup is turnip greens, along with beans, potatoes and the meat of the diner's preference; however, the classic preparation of this dish does not use meat, as the vegetables and the seasoning of the broth do not need more.

Its preparation is so simple but so tasty that it quickly moved from the villages to the city, until it spread to other regions of Spain.

Andalusia and Castilla-La Mancha

The cuisines of these two regions are not so similar, however, they have something that unites them: gazpacho. However, although they share the same name, the preparations are quite different.

Andalusian gazpacho is the more famous of the two and is internationally recognized. Although it is a cold dish, it is also considered a spoon recipe, as it is a soup. Tomato, vinegar, cucumber, bell pepper and olive oil offer a refreshing and delicious mixture that many enjoy in summer.

This gazpacho is so widely consumed that there are processed versions to buy directly in supermarkets and drink it. So it could be said that this spoon dish is one of the most emblematic of the country.

On the other hand, gazpacho manchego is the most similar to the recipes we have mentioned, as it is served very hot. Unlike the Andalusian, which is vegetarian in most of its versions, the Manchego uses chicken and rabbit meat.

Every region of Spain has its own famous spoon dish and to mention them all would be impossible, however, these recipes mentioned above are a great start to get to know Spanish gastronomy through its most comforting dishes.

TOP RECIPES
Grilled 4 Rib Rack with Aioli & Asparagus
Grilled 4 Rib Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Coppa with Mashed Potatoes
Red Wine Braised Coppa with Mashed Potatoes
Huevos Rotos with Secreto Ibérico
Huevos Rotos with Secreto Ibérico

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method