Omelette, Pa Amb Tomàquet, lentils, gazpachos, rice, cooked... Spanish gastronomy is so varied and rich that we could list countless dishes that represent it, but curiously few are well known in the world, beyond paella and gazpacho, our great dishes lack more recognition, either because we do not We have given them the value they deserve, either because they have not been done abroad or because ultimately we do not agree on listing them all. But that can change.
"Leaving aside the ridiculous CNN list that selects the seafood paella as the only Spanish dish among the 50 most relevant in the world -sharing honor with popcorn and fish and chips, by way of illustration only, Taste Atlas reflects one of these fringes, incorporating in one of its latest editions only three dishes among the hundred most popular in the world: Valencian paella, Segovian suckling pig and Cordovan salmorejo . Something is wrong when there are 13 Italian dishes that are part of this popular list…”. In the introduction to his new book 'The 100 great dishes of Spanish cuisine', the journalist Carlos Díaz Güell points out.
Perhaps that was the reason why, after three years of hard work, he decided to write this guide with the 100 best dishes of our gastronomy . Recipes that reflect the history of our peoples and that unite them forever in a book, which has also agreed with a select number of gastronomes of the stature of Quique Dacosta, Ángel León, Joan Roca, Martín Berasategui, Dani García, Elena Arzak, David Muñoz , among many others. And not only that, but each of them freely reinterprets the recipe.
"Spanish cuisine is a reflection of the history of peoples and the result of the succession of cultures that inhabited the Iberian Peninsula and left their mark, and as someone has written, while in Charlemagne's France wild boars were eaten at the most pure Asterix style, in a part of the Peninsula they were already tasting delicious ice creams (sherbet) made of Ispahan rose petals with pistachios”, Carlos underlines in an interview for Traveler.es.
Squid sandwich according to Javier Aranda.
Therefore, the reader should not be surprised that the recipes do not coincide with those that he/she practices at home. The important thing is to give value to the art of Spanish cuisine, which needs it more than ever.
“Spanish cuisine is subsistence cuisine, in its design and preparation, which over the last few decades has become more sophisticated as a result of a highly noteworthy innovative process, as demonstrated by the great Spanish chefs who are world references. That said, it must be emphasized that Spanish cuisine is rich and varied like few others and deserves to be on its own merits among the great gastronomies of the world , although it has not deserved neither the effort nor the support that other countries lend to their kitchens”, adds Carlos.
See photos: The 51 best dishes in Spain
Among these 100 best valued dishes (the results of the vote appear in the same book) some of the most acclaimed such as Madrilenian stew, octopus à feira, Manchego crumbs , the shrimp omelette, the hen in pepitoria, the wrinkled potatoes, the pilpil cod, the Galician empanada or the ajoblanco.
And who is going to offer us their version of them? The list is for rubbing your hands, for example, you will be able to read and practice at home the version of the Catalan cream by Jordi Roca , of the Santiago's cake with a spoon by Pepe Solla, the hare to the huntress by David Muñoz or the spectacular recipe of Angel León's pancakes . Your mouth is watering, right?
The 100 great dishes of Spanish cuisine
at Gastro Planet
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