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Wedged between the Atlantic Ocean and the Mediterranean Sea, Spain is beloved for cultural attractions such as flamenco, the works of native artists like Picasso and Dali, and the traditional sport of bullfighting. Producing over 40% of the world’s supply, olive oil is an extremely common ingredient in kitchens throughout the country, but otherwise, Spain’s food varies greatly by region. With over 5,000 miles of coastline, an abundance of seafood is prominent in most regional Spanish cuisines. If it lives in the ocean, Spaniards will eat it, evident in popular delicacies like baby eels and octopus. In the Basque region along the Bay of Biscay, fish stew, baby squid, and barnacles are commonly eaten. And, paella, the saffron-spiked seafood and rice dish, originated in Valencia. Spain’s most famous foods are tapas, the small dishes often served alongside a drink at bars. The word “tapa” means “lid,” and it is believed that plated tapas originated as a way to shield a drink from flies. Common tapas include meats like sausage or ham, fried seafood, and stuffed peppers.
 

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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Santiago De Compostela, Galicia, Spain
About me:
I am an American living abroad as an English teacher in Spain. Going out to restaurants is not very common here, so I had to learn how to cook. I do everything by hand, since I don't have an electric mixer, a bread machine, a crock pot, or any other amenities - but I do have an oven! And I am expert at substitutions, since necessities like vanilla extract, powdered sugar, cranberries, and cheddar cheese don't exist here!

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Brian Holley

Cooking Level: Expert
Home Town: Gillingham, Kent, England, U.K.
Living In: Malaga, Andalucia, Spain
About me: I was born in Gillingham during the last world war. I moved with my parents to Bermuda for seven years,before moving on to Ceylon ( Sri Lanka ) as now is. It was in Ceylon that I …
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carli

Cooking Level: Beginning
Living In: Barcelona, Cataluna, Spain
About me: My name's Carli and i'm still learning. I have made cookies some times.. and cakes like 4 times or so in my life so.. i enkoy but don't have the time for it.. it's a real excepti…
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Hannah Kathleen

Cooking Level: Intermediate
Living In: Seville, Andalucia, Spain
About me: I have always loved being in the kitchen; it inspires me. I can hardly be in the kitchen without cooking or baking.I've been cooking since I was seven or eight years old. By the t…
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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.

Mom's Zucchini Bread

Reviewed on Apr. 29, 2008 by lorena
Halved the amount of oil, but still had an oily taste... next time i'll try using butter/margarine. Sorry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

Amazing Crab Shells

Reviewed on Apr. 22, 2008 by lorena
I took other's advice and used puff pastry shells instead of pasta shells. Didn't add celery because nobody likes it at home.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Ladyfingers

Reviewed on Apr. 19, 2008 by lorena
These came out perfect. it's my second time making ladyfingers from scratch, but these ones are way better. Added a teaspoon of vanilla sugar for more flavor. Used them to make the "English Trifle to Die for" recipe, and got rave reviews :)
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1 user found this review helpful


 
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