SPAIN UP CLOSE

CLIMATE

• January-March it is 10 degrees c or 57 degrees f.
• July-September it is 19 degrees c or 66 degrees f.
• Sometimes in Spain summer is 40 degrees c or 104 degrees f
• Rainfall- 2 inches of rain in winter months

LIVESTOCK

• Cows for milk and meat
• Sheep for whool
• Chickens for meat and eggs

CROPS

• Oranges-Spain produces 3,000,000 tons of oranges per year
• Olives-Spain produces and exports olives and olive oil
• Soybean-Spain became one of the world's largest importers of soybean

CUSTOMS

• Flamenco-music with emphasis on the guitar
• The siesta-all stores close in the afternoon so everybody can take a siesta
• Bull fighting is the most popular tradition in Spain
• Spain has 2 of the most successful teams in European soccer: Barcelona and Real Madrid

RELIGION

• Catholic is the most popular
• Over 90% of people in Spain is Roman Catholic
• Christmas is a holy day instead of a holiday
• Of Spain's 46 million people, 76% consider themselves Catholic

2 POPULAR DISHES

• Paella(PA-E-JA) is a rice dish with seafood. Paella is the most popular
• Croquetas is sort of a hush puppy except it has ham

BRAKFAST

• Something light like coffee, hot chocolate, or orange juice
• Churros is fried spanish fritters with sugar. YUMMMM 😋

LUNCH

• Soup(salmorejo is a spanish chilled tomato soup)
• Salad(sun dried tomatoes, walnuts, and manchego cheese)
• Meat or fish (salmon, pork, bass, chicken, and beef)
• Side of bread
• Pastry as a lunch dessert

DINNER

• Soup(gazpacho:tomatoes cucumber, peoper,and,basil
• Salad(cheese,bacon,spanish leaves,bread,and walnuts)
• Meat or Fish(beef,pork,salmon, and bass)
• Side of bread
• Dinner is a lighter version of lunch

DESSERT

• Flan(spanish custard cake with caramel)
• Almond cakes
• Arbequina(olive oil ice cream on a hojiblanca oil cake)
• Natilla(soft custard with lightly flavored cinnamon)

PAELLA RECIPE

• 1 large onion, finely chopped
• 5 tablespoons olive oil
• 2 garlic cloves, crushed to a paste or finely chopped
• 2 tomatoes, peeled and chopped 1/2 teaspoon sugar
• Salt 1 teaspoon pimentón dulce (or sweet paprika)

PAELLA CONT

• A good pinch of saffron threads
• 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
• 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
• 3 cups fish or chicken stock, plus more if needed
• 1 cup dry white wine

PAELLA CONT

• 12 jumbo shrimp in their shells
• 16 mussels, scrubbed and debearded

CROQUETAS

• 2 eggs, beaten with a little water
• 4 tbsp flour
• A pinch of Spanish paprika (Pimentón de la Vera)
• 3 tbsp extra virgin olive oil
• Salt and pepper 1 cup of milk

CROQUETAS CONT

• 1/2 lb of jamón serrano, diced
• 1/2 onion, minced
• 2 cups of bread crumbs Olive oil for frying

THE END