Spanish cookery of contrasts

The Spanish cookery is famous for its diversity and the combination of contrasts. Some time ago moors and Romans left their traces in the Spanish cooking traditions. And later Americans added their specialities.

But the original Spanish cookery is rather simple. Its base is the onion, garlic, sweet pepper, and greenery. The use of spices is reserved. But they use a lot of saffron.

The passionate Spanish people like to experiment that is why the Spanish traditions easily absorb other traditions. Every national dish has several varieties of cooking and ingredients that is why it is rather difficult to understand what the main dish is.

One of such dishes is "paella" that is made of rice with the use of meat, fish, crab, prawns and a lot of spices. This dish combines the meat of the fish and the meat of animals. And this is the main paradox of Spanish cookery.

Another not less famous dish is "tortilla" that is the dense potatoes omelette with mushrooms, fish and meat. Usually it is eaten for supper at 9 o'clock when the whole family is gathered together. This dish is especially popular in Barcelona.

Another characteristic feature for the Spanish meals is that Spanish people have dinner late at night. Sometimes they may eat at 11 p.m. and even later. "Ir de tapas" means to have lunch but the lunch at 9-10 p.m. In fact Spanish "tapas" is the snack Spanish people have.

Spanish people use a lot of olive oil. In fact when they even eat "bocadillos" (sandwiches) they add a lot of olive oil to it.