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15 Mar 12 unusual Spanish dishes that you should definitely try

Percebes is the Spanish name for goose clams. They live in deep water and are found in oceans around the world, although in most countries people do not eat them. In Spain, however, they are considered a delicacy, especially in the Basque Country and Galicia, where they are boiled for a few minutes in seawater. They are expensive, so this dish is a luxury item.

Spaniards are very fond of pork, so pork hooves are not uncommon on the menu. In the past, unwanted parts of a pig or cow were given to poor people as payment for slaughter, so they had to invent ways to prepare them. In Andalusia, pork hooves are often boiled and seasoned with garlic, bay leaf, saffron and pepper, while in Catalonia, stuffed pork hooves are on the menu.

Angulas are baby eels that are about two to three years old, about 8 centimeters long and about twice as thick as noodles. They are usually eaten as a separate dish, fried with oil and herbs, garlic, dried chili peppers and white wine. Like persebes, they are particularly expensive, and are mostly eaten in the Basque Country.

Morcilla is a pork black sausage. Sometimes rice is added to it to make the sausage more satisfying. Morcilla is eaten all over Spain, but it comes from the region of Castile and Leon. One of the best types is morsilla de Burgos, seasoned with cumin.

Caracoles are snails, and are eaten in both Spain and France, especially in the Catalonia region. There are various ways to prepare them, but one of the most popular ways is a la llauna, when they are baked with garlic, butter, paprika and cognac. Other recipes may include tomato sauce, white wine vinegar, or whiskey, depending on the region. This is an inexpensive food, even ready-made snails are sold in canned form.

Migas – a dish of yesterday’s bread and smoked sausages with vegetables may seem strange. In fact, it is an extremely tasty and hearty dish and today is considered traditional for Spain and is served in the best restaurants.

Stewed oxtail is a popular dish in Andalusia, especially in Cordoba, where it is said to have originated. However, you can find it in other regions as well, usually in restaurants near bullfighting arenas. Oxtail is stewed and then cooked with ingredients such as onions, peppers, tomatoes, red wine, garlic, and other herbs and spices.

A dish for the bravest. The testicles of the defeated bulls are also not wasted. Criadillas are most often dipped in an egg and then in breadcrumbs and deep-fried.

Fried pork ears (orejas) are another common food to try in Spain. They are first cooked with seasonings such as bay leaf, pepper and garlic, then marinated in spices including cumin and paprika, and then fried until they are nice and crisp.

Fried sea coral anemones are another unusual Spanish delicacy that is not very common in other countries. They are usually deep-fried in breadcrumbs and have a soft texture and fishy taste.

The only vegetarian product on our list and the most harmless dish is calçots. This is a young sweet onion. Long Johns are not unusual in themselves, but the way they are eaten is. They are fried over an open fire and eaten whole, without being used as an ingredient in dishes. Calcote best there is in the sauce romesco sauce, made from crushed almonds, red pepper, olive oil and garlic.

There is nothing unusual about fish, but maybe there is only the cheek of a fish-yes. Caracas – this stew shrimp cod or hake. You will find this dish in many regions of Spain, especially in the Basque Country.

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