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Madrid's Top 10 : Spanish Dishes - Top 10 Spanish Wines

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  1. Cocido Madrileño

    This classic Madrid stew goes back to the days when the working class housewives of Lavapiés and La Latina would keep a cooking pot simmering on the stove, adding whatever ingredients came to hand. Today’s typical cocido might include pigs’ trotters, beef shank, chicken, sausage, chickpeas and vegetables.. Served in stages, first the broth, then the vegetables and meats, it can be a meal in itself. For an up-market version, try La Bola.

  2. Cochinillo Asado

    The Castilian countryside is famous for its roasts. To be authentic, suckling pig should be cooked slowly in a wood fired oven until the flesh is tender and the skin golden. Lamb (cordero) and game such as partridge (perdiz) and pheasant (faisán) are equally delicious when roasted in the traditional way.

  3. Callos a la Madrileña

    Tripe may not be to everyone’s taste, but try it “Madrid-style” in a typical taberna and you may change your mind. The ingredients of this tasty stew include chorizo (Spanish sausage), tomatoes, onions and paprika.

  4. Bacalao

    It is said that there are as many ways of cooking this Mediterranean staple of salted cod as there are days in the year. The American writer Ernest Hemingway relished bacalao al ajoarriero, a cod stew made with tomatoes, peppers and garlic.

  5. Paella

    Sunny Valencia is the acknowledged home of this most famous Spanish rice dish. While traditionally cooked with fish and shellfish, you’ll also find meat based paellas (usually rabbit or chicken). The name comes from the two-handled, shallow iron pan in which it is cooked and served.

    Paella
  6. Pulpo Gallego

    Octopus “Galician style” originated in a part of the country famous for its fish and seafood dishes. Usually served on a wooden platter, it comes in slices on a layer of potato, with a large dose of oil and a sprinkling of paprika. Pulpo gallego is extremely popular in Madrid.

  7. Fabada Asturiana

    Asturian farmers swear by this nourishing bean soup as the best way of keeping out the cold. Served piping hot, the other main ingredient is morcilla (black pudding). Ideally, wash it down with a glass of Asturian cider.

  8. Txangurro

    Spider crab is a Basque delicacy which, purists say, should be served on its own. It is so strongly flavoured that some chefs mix the meat with other seafood before seasoning with parsley and garlic, and returning it to the shell to serve.

    Txangurro
  9. Merluza Rebozada

    Another north country favourite is hake fried in breadcrumbs. This versatile fish is equally tasty cooked in a béchamel (white) sauce made with spicy piquillo peppers, then stuffed into red peppers.

  10. Gazpacho

    The famous cold soup hails from Andalucia. Gazpacho’s main ingredients are tomatoes, garlic, cucumber and vinegar, with puréed bread for body.

    Gazpacho

Top 10 Spanish Wines

  1. Rioja

    Spain’s classiest wines hail from the upper Ebro valley (La Rioja) and have a distinctive, oaky flavour.

  2. Rueda

    This small, up-and-coming region south of Valladolid produces lively white wines using the Verdejo grape.

  3. Rias Baixas

    The Albariño grape thrives in cool, wet northwest Spain, known for its fragrant whites – but they don’t come cheap.

  4. Navarra

    Navarra’s palatable reds and rosés do not lag far behind those of neighbouring La Rioja, and prices are competitive.

  5. Penedès

    The Catalonian region has never looked back since Miguel Torres introduced Cabernet Sauvignon and Chardonnay grapes in the 1960s.

  6. Jerez

    The Andalusian plains just north of Cadiz have been synonymous with sherry production since the 18th century.

  7. Ribera del Duero

    This region is noted for its high quality red wines, made with the Tempranillo grape.

  8. Valdepeñas

    Valdepeñas turns out lightly-flavoured reds with a high alcohol content.

  9. La Mancha

    Spain’s largest wine growing region produces good-value table wines.

  10. Cava

    A fresh, sparkling wine; the name Cava (cellar) was adopted after the French disallowed use of the word champagne.

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