Extra virgin olive oil is used to dress lettuce and tomato salads, roasted vegetables, and a host of other dishes. Some of the country’s most traditional dishes, from croquettes and red mullet to eggplant and squid, are fried at approximately 180º C (356º F) in extra virgin olive oil.
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Spanish cheese boards feature cured cheeses made from sheep’s milk, like Manchego; goat’s milk with paprika, such as Majorero cheese from the Canary Islands; and smoked cheeses, like the Galician San Simón da Costa, made from cow’s milk.
Experienced fleets of fishermen have supplied markets with fresh fish and seafood that have been used to put together extensive recipe books full of seafood stews, soups, and techniques for cooking fish to enhance their flavor.
