Ensaladilla rusa

patatas, atún, zanahoria, guisantes (peas), verduras, huevos, aceitunas, pimientos y mucha mayonesa!! Como un “potato salad” pero con mucho más.

Boquerones Romana

Fried anchovies in a breadcrumb batter

Calamares a la Romana

Tortilla Española

Cómo cocinar la comida

• Al horno (baked in the oven)• A la plancha (fried)• Al grill (grill)• Asado (roast)

• En España se come mucho pescado y marisco.• El aceite de oliva se usa mucho en la

cocina española.• En España se come mucha comida

frita, platos fritos. Por ejemplo boquerones fritos, calamares a la romana.

Turrón

Turrón

A type of nougat confection, typically madefrom honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped intoa rectangular tablet. It is frequently consumed asa traditional Christmas dessert in Spain.

Spanish turrón may be roughly classified as:

• Hard (the Alicante variety): A compact block of whole almonds in a brittle mass of eggs, honey and sugar. (mind your teeth!)

• Soft (the Xixona variety): Similar but the almonds are reduced to a paste. The addition of oil makes the matrix more chewy and sticky. Kind of like peanut butter but preserved in oil.

Cava- Spanish champagne

• Sparkling wine but cannot be called champagne because it doesn’t come from that area of France!

Jerez-Sherry

The word "sherry" is an anglicization of Jerez. InEurope, "Sherry" is a protected designation oforigin; in Spanish law, all wine labelled as"sherry" must legally come from the SherryTriangle, which is an area in the provinceof Cádiz between Jerez de la Frontera, Sanlúcarde Barrameda, and El Puerto de Santa María.