Flavours of Spain Trivia Quiz

Answer:

Spanish cuisine reflects its Mediterranean roots, focusing on simple preparations that showcase fresh ingredients such as olive oil, seafood, vegetables, and cured meats. In comparison, the culinary traditions of the Americas draw from a blend of Indigenous, African, and European influences, featuring corn-based staples, vibrant spices, and tropical produce. This creates a broader range of flavors and cooking styles, making Latin American food generally more robust and diverse in seasoning than the lighter, ingredient-driven approach of Spain.

Here are the correct Spanish dishes from the collection list:

A classic rice dish from Valencia, paella is cooked in a wide pan and flavored with saffron, often featuring a mix of seafood, meat, and vegetables.

Widely considered Spain's national dish, Tortilla Espańola is a hearty Spanish omelet made with eggs and potatoes, and sometimes onions, served warm or at room temperature.

Jamón Ibérico is a premium cured ham from Iberian pigs, known for its deep, savory taste and delicate texture. It is produced mainly in Extremadura, Andalusia, and Salamanca.

Gazpacho is a chilled tomato-based soup blended with fresh vegetables and olive oil, ideal for hot weather.

Richer than its gazpacho cousin, salmorejo is a thick, creamy tomato and bread purée from Andalusia, topped with chopped egg and ham.

Originally from Madrid, the popular patatas bravas are fried potato cubes paired with a bold, spicy tomato sauce (and occasionally a touch of aioli).

Gambas al ajillo is a delicious dish of shrimp sautéed in olive oil with garlic and a hint of chili, served sizzling in a small dish.

Well-known in North America, chorizo is a smoky, paprika-spiced sausage that can be eaten cured or cooked in various dishes.

Croquetas are bite-sized fritters with a smooth béchamel filling, often mixed with ham, chicken, or cheese, then fried crisp.

Originating in Galicia, pulpo a la gallega is a dish of tender octopus slices drizzled with olive oil and sprinkled with paprika, served over boiled potatoes.

Bocadillo de calamares is a crusty sandwich stuffed with fried squid rings, a favourite in Madrid.

Pimientos de Padrón is a dish of small green peppers, fried in olive oil and salted. Most are mild, but a few can be surprisingly hot. Named for the town of Padrón in Galicia.

The other dishes listed originate in the Americas:

Ceviche is from Peru (widely associated with Peruvian coastal cuisine).
Feijoada is Brazilian (considered a national dish).
Arepas comes from Venezuela and Colombia (both claim strong cultural ties).
Tamales are Mexican (though variations exist across Latin America).
Mofongo comes from Puerto Rico (of Caribbean origin).
Ajiaco is Colombian (especially the Bogotá region).