ESPAÑA

CLIMATE

• Extremely varied
• Northern coastal regions: cool + humid
• Central plateau: cold winter + hot summer
• Southern region: temperate except in the summer (40'C, 104'F)

TOPOGRAPHY

• Northern coastal belt: mountinous w/ fertile valleys
• + large areas w/ pastures + covered w/ forests
• Central plateau/meseta: flat land + high altitude
• South/Southwestern: flat fertile plain w/ mountinous regions
• + w/ deep fertile valleys

TOPOGRAPHY CONT.

• 6 principal mountain ranges
• Miles of coastline provides abundant seafood
• Interior valleys yeilds a variety of vegetation
• Dry climate provides growing conditions for grapes/olives
• High plateaus/mountainsides are grazing grounds for livestock

TRADITIONAL FOODS

• Paella
• Tortilla
• Pulpo a Feira
• Gambas al Ajillo

PAELLA

• Originated in Valencia
• Rice dish prepared w/ seafood
• Most popular dish
• Ingredients: yellow rice, tomatoes, onions, peas,
• Shellfish, squid, clams, + chicken drumsticks

TORTILLA

• Most common dish
• Ingredients: Potatoes, eggs and chopped onions
• Fried in a pan w/ oil and salt

PULPO A FEIRA

• Ingredients: Boiled octopus, salt, hot + sweet paprika, + olive oil
• Served w/ boiled potatoes and bread

GAMBAS AL AJILLO

• Ingredients: Shrimp, garlic, olive oil, parsley
• Typically traditional in the south but it's widespread

RECIPE: PULPO A FEIRA

• In a large stockpot, combine water + 5tbs of salt and boil
• While the water is heating, rinse octopus with cold water + cut out eyes/mouth
• Use a long fork to pierce octopus, dip into boiling water + lift out immediately
• Repeat 3-4 times then submerge the octopus completely in the water + let it boil for 2 hrs
• Turn off heat + octopus rest in the water for 10 minutes

RECIPE CONT.

• Lift octopus out of water + cut it into pieces w/ scissors
• Divide evenly on plate
• Cut boiled potatoes
• Surround octopus pieces w/ potato slices
• Drizzle plate w/ olive oil, + sprinkle w/ paprika + salt