popular dishes from Spain

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popular dishes from spain

middle school

hispanic culture

Recommended age: 12 years old

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Melany Liy

United States

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Crossword Puzzle popular dishes from SpainOnline version popular dishes from Spain by Melany Liy 1 are green peppers that hail originally from the town of that name in Galicia, in Spain's lush, rainy northwest. are fried and served with a deep sprinkling of salt. Though generally sweet and mild, their fame stems from the fact that the occasional pepper will be fiery hot -- lending a Russian Roulette element of surprise to eating them. 2 The potatoes are cubed and shallow fried and served the same everywhere. The sauce can come in any number of ways, from spicy ketchup to garlic mayonnaise with a dusting of pimiento (smoked paprika), or both. 3 _____________________, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is left to chill and solidify, before being coated in breadcrumbs and fried. 4 meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. The version pictured is a squid meatball, by José Pizarro. 5 are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds. 6 The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, but purists will tell you it should only contain potatoes and eggs. The potatoes are diced and lightly fried before being added to the egg mixture and fried on a high heat; the trickiest part is when you have to flip the pan over to turn 7 is the most celebrated Spanish food product. Legs of ham were traditionally salted and hung up to dry to preserve them through the long winter months. 8 This tomato-based Andalusian soup is most famous for being served cold. This can be quite a shock for those who aren't expecting it, but in the searing heat of a Seville summer, the attraction becomes clear. Its principal ingredients, aside from tomato, are peppers, garlic, bread and lots of olive oil. 9 A prized dish in Spain, ___________, or salted cod, was brought back by Spanish fisherman from as far afield as Norway and Newfoundland -- the fish not being found in local waters; it was salted to preserve it on the journey. It has to be left to soak in water for at least 24 hours to remove all but the slightest tang of salt. _________is served in all manner of dishes; one of the most popular is with pil-pil sauce, made of olive oil garlic and the juice of the fish, and typical in the Basque Country. 10 are a popular snack made from fried dough pastry, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors. Dipping them in hot melted chocolate is pretty much the law. 11 s a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy. 12 A favorite of the northwestern Asturias region and based around the white fabe bean, _____________is a one-pot feast usually served with a mixture of pork meats. Chorizo, pork belly and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should. 13 A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations -- often served with chorizo or bacon. 12 13 8 6 4 9 3 5 1 10 7 11

Crossword Puzzle

popular dishes from SpainOnline version

popular dishes from Spain

by Melany Liy

are green peppers that hail originally from the town of that name in Galicia, in Spain's lush, rainy northwest. are fried and served with a deep sprinkling of salt. Though generally sweet and mild, their fame stems from the fact that the occasional pepper will be fiery hot -- lending a Russian Roulette element of surprise to eating them.

The potatoes are cubed and shallow fried and served the same everywhere. The sauce can come in any number of ways, from spicy ketchup to garlic mayonnaise with a dusting of pimiento (smoked paprika), or both.

_____________________, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is left to chill and solidify, before being coated in breadcrumbs and fried.

meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. The version pictured is a squid meatball, by José Pizarro.

are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds.

The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, but purists will tell you it should only contain potatoes and eggs. The potatoes are diced and lightly fried before being added to the egg mixture and fried on a high heat; the trickiest part is when you have to flip the pan over to turn

is the most celebrated Spanish food product. Legs of ham were traditionally salted and hung up to dry to preserve them through the long winter months.

This tomato-based Andalusian soup is most famous for being served cold. This can be quite a shock for those who aren't expecting it, but in the searing heat of a Seville summer, the attraction becomes clear. Its principal ingredients, aside from tomato, are peppers, garlic, bread and lots of olive oil.

A prized dish in Spain, ___, or salted cod, was brought back by Spanish fisherman from as far afield as Norway and Newfoundland -- the fish not being found in local waters; it was salted to preserve it on the journey. It has to be left to soak in water for at least 24 hours to remove all but the slightest tang of salt. _is served in all manner of dishes; one of the most popular is with pil-pil sauce, made of olive oil garlic and the juice of the fish, and typical in the Basque Country.

are a popular snack made from fried dough pastry, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors. Dipping them in hot melted chocolate is pretty much the law.

s a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy.

A favorite of the northwestern Asturias region and based around the white fabe bean, _____________is a one-pot feast usually served with a mixture of pork meats. Chorizo, pork belly and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should.

A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations -- often served with chorizo or bacon.

popular dishes from Spain

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popular dishes from Spain

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popular dishes from SpainOnline version

by Melany Liy

The potatoes are cubed and shallow fried and served the same everywhere. The sauce can come in any number of ways, from spicy ketchup to garlic mayonnaise with a dusting of pimiento (smoked paprika), or both.

_____________________, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is left to chill and solidify, before being coated in breadcrumbs and fried.

meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. The version pictured is a squid meatball, by José Pizarro.

are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds.

is the most celebrated Spanish food product. Legs of ham were traditionally salted and hung up to dry to preserve them through the long winter months.

are a popular snack made from fried dough pastry, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors. Dipping them in hot melted chocolate is pretty much the law.

s a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy.

A favorite of the northwestern Asturias region and based around the white fabe bean, _____________is a one-pot feast usually served with a mixture of pork meats. Chorizo, pork belly and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should.

A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations -- often served with chorizo or bacon.