Provenance · Volume XII · In progress
The Spanish Canon
One hundred and thirty-six entries
Contents
I7
IIopening
III16
IV29
V80
VI2
VII1
VIII1
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XII · contents
Spanish · V The Canonical Dishes
The Canonical Dishes
Fifty-one entries
Pan con Tomate (Pa amb Tomàquet)CataloniaPatatas BravasMadridEspinacas con garbanzosSevilla, AndalusiaFideuàGandia, ValenciaPaella ValencianaValenciaEscudella i carn d'ollaCataloniaCocido madrileño: the three-course boilMadridCanelons catalans: Catalan stuffed pastaTrinxat: Catalan kale and potato cakeLa CerdanyaXató: Catalan winter saladPenedès, CataloniaSuquet de peix: Catalan fisherman's stewCosta BravaEmpanada gallegaLacón con grelos: Galician salt pork with turnip greensGaliciaPadrón peppers: the one-in-ten techniquePadrón, GaliciaPimientos de PadrónPadrón, GaliciaAjoblanco: white gazpachoMálagaGazpachuelo malagueño: warm emulsified fish soupMálaga, AndalusiaRabo de toro estofadoCórdobaHuevos a la flamenca: Andalusian baked eggsSevilla, AndalusiaPisto de Murcia: the smoky variationMurciaPisto manchego: La Mancha's vegetable stewLa ManchaPoleá: Andalusian anise puddingPapas arrugadas con mojo: Canary Islands salt-wrinkled potatoesCanary IslandsPatatas a la riojana: potato and chorizo stewLa RiojaMigas extremeñas: fried breadcrumbsPorrusalda: Basque leek and potato soupBasque CountryCaldo gallegoGaliciaJudiones de la Granja: giant white beansSopa de ajo: Castilian garlic soupCastilla y LeónAll-i-pebre: eel with garlic and paprikaAlbufera, ValenciaBorrajas: Aragonese borage preparationCochinillo segoviano: slow-roasted suckling pigSegovia, Castilla y LeónCordero lechal: Castilian roast milk-fed lambTernasco de Aragón: Aragonese milk-fed lambCachopoAsturiasFilloas: Galician crêpesGaliciaCallos a la madrileña: Madrid tripe stewMadridTxuletón a la brasaGipuzkoaAsador Etxebarri: The Greatest Grill on EarthThe Gilda: The Original PintxoPintxo de Foie: Liver on ToastPiperade — Basque Eggs with Peppers and TomatoesBasque CountryTumbet: Mallorcan layered vegetable bakeMallorca, Balearic IslandsArnadí: Valencian pumpkin and almond sweetValenciaTarta de SantiagoArroz con Leche (Naturally Gluten-Free — Rice Pudding)Mel i mató: Catalan fresh cheese with honeyCataloniaGâteau BasquePays BasquePantxineta: Basque cream pastryBurnt Basque Cheesecake (La Viña Origin — High Temperature, No Crust)San SebastiánTtoro: Basque Fish StewSaint-Jean-de-Luz
V · The Canonical Dishes · 9 of 9Next chapter → The Beverage Tradition
Andalusian Fried Seafood
Three entries
Fritura andaluza · Tortillitas de camarones · Cazón en adobo: marinated dogfish
Basque Seafood
Four entries
Kokotxas al pil-pil · Encebollado de rape: monkfish with onion · Txangurro a la donostiarra
Galician Seafood
Three entries
Berberechos al natural: cockles from the ría · Percebes: harvesting and cooking barnacles · Vieiras a la gallega: Galician scallops
Spanishportuguese Desserts Sweets
Two entries
Churros con Chocolate · Crema Catalana
Spanishportuguese Proteins Mains
Three entries
Gambas al Ajillo · Pulpo a la Gallega (Pulpo á Feira) · Bacalao al Pil Pil
Spanish Portuguese Soups Stews
Three entries
Gazpacho · Salmorejo Cordobés · Fabada Asturiana
Valencian Rice Dishes
Three entries
Arroz al horno valenciano · Arroz a banda · Socarrat: the paella crust technique
Preparation
Eight entries
Sofrito Español: The Foundation of Spanish Cooking · Bacalao: Salted Cod Preparation · Pimentón: Spanish Paprika
Also in this chapter
51 entries
Pan con Tomate (Pa amb Tomàquet)Patatas BravasEspinacas con garbanzosFideuàPaella ValencianaEscudella i carn d'ollaCocido madrileño: the three-course boilCanelons catalans: Catalan stuffed pastaTrinxat: Catalan kale and potato cakeXató: Catalan winter saladSuquet de peix: Catalan fisherman's stewEmpanada gallegaLacón con grelos: Galician salt pork with turnip greensPadrón peppers: the one-in-ten techniquePimientos de PadrónAjoblanco: white gazpachoGazpachuelo malagueño: warm emulsified fish soupRabo de toro estofadoHuevos a la flamenca: Andalusian baked eggsPisto de Murcia: the smoky variationPisto manchego: La Mancha's vegetable stewPoleá: Andalusian anise puddingPapas arrugadas con mojo: Canary Islands salt-wrinkled potatoesPatatas a la riojana: potato and chorizo stewMigas extremeñas: fried breadcrumbsPorrusalda: Basque leek and potato soupCaldo gallegoJudiones de la Granja: giant white beansSopa de ajo: Castilian garlic soupAll-i-pebre: eel with garlic and paprikaBorrajas: Aragonese borage preparationCochinillo segoviano: slow-roasted suckling pigCordero lechal: Castilian roast milk-fed lambTernasco de Aragón: Aragonese milk-fed lambCachopoFilloas: Galician crêpesCallos a la madrileña: Madrid tripe stewTxuletón a la brasaAsador Etxebarri: The Greatest Grill on EarthThe Gilda: The Original PintxoPintxo de Foie: Liver on ToastPiperade — Basque Eggs with Peppers and TomatoesTumbet: Mallorcan layered vegetable bakeArnadí: Valencian pumpkin and almond sweetTarta de SantiagoArroz con Leche (Naturally Gluten-Free — Rice Pudding)Mel i mató: Catalan fresh cheese with honeyGâteau BasquePantxineta: Basque cream pastryBurnt Basque Cheesecake (La Viña Origin — High Temperature, No Crust)Ttoro: Basque Fish Stew