The 7 wonders of Spanish cuisine
In 2020, more than 65,000 votes decided which dishes are the winners of the initiative ofAllianz Global Assistance (supported by the Spanish Hospitality Federation and the Spanish Society of Dietetics and Food Sciences, hospitality schools and several restaurants).
The idea was to find the 7 most representative dishes of Spanish culture with the aim of promoting the candidacy of Spanish gastronomy to Intangible Heritage of Humanity by UNESCO. Out of 20 finalists, the 7 winning dishes came out. These are the seven gastronomic wonders of Spain.
1. Wrinkled potatoes (Canary Islands)
The wrinkled potatoes are a typical dish of the islands. It is usually recommended to make them with a variety of Canarian potatoes such as black potatoes or bonita and they are cooked with water and salt. They are eaten alone or with a sauce called mojo picón.
2. Iberian Ham
The quality of Iberian ham derives from the purity of the breed of animals, Iberian pigs, which are raised in freedom.
3. Galician octopus or polbo à feira (Galicia)
Cooked octopus with cachelos (cooked potatoes). It is seasoned at the time of boiling with coarse salt, paprika and olive oil. It is a simple and very popular dish.
4. Valencian Paella (Valencia)
Another dish of humble origin and very popular. Dish that is cooked with many variations throughout the Valencian Community, all excellent. The ingredients that are generally used for paella to be accepted under the name of "Valencian paella" are: chicken, rabbit, green beans,garrofón, tomato, rice, olive oil, water, saffron and salt. Variants that are allowed according to the region: garlic, artichoke, duck, paprika, snails or rosemary. These ingredients are part of the registry drawn up by the Valencian Government's Ministry of Agriculture together with the Regulatory Council of the Denomination of Origin Arroz de Valencia, ingredients that every paella that wants to be marketed under the name of Valencian Paella.
5. Potato omelette
The potato omelette is made with potato, olive oil, egg and salt and is one of the most classic preparations of Spanish gastronomy. More or less done, with or without onion, always delicious.
6. Quesada pasiega (Cantabria)
Dish made with curdled cow's milk, butter, wheat flour, eggs and sugar flavored with grated lemon. Typical dessert of the Valles Pasiegos region.
7. Murcian Paparajotes (Murcia)
Typical dessert of the Murcian garden. Of Arab origin, this dish is made with lemon tree leaves, flour, egg, milk, sugar and cinnamon powder.
The 20 finalist dishes were:
- Iberian ham
- The potato omelette
- Aragonese chicken with chilindrón
- Asturian fabada
- The Mallorcan ensaimada
- Segovian roast suckling pig
- Catalan cream
- Andalusian gazpacho
- Valencian paella
- The Manchego pisto
- Extremadura crumbs
- Galician octopus
- The Basque marmitako
- Jijona nougat
- The Madrid stew
- The Cantabrian quesada pasiega
- Artichokes with clams from Navarra
- The wrinkled potatoes with mojo picón from the Canary Islands
- La Riojan potatoes
- Murcian paparajotes
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