Spanish Cuisine Trivia Quiz

Answer: polleria

You buy poultry at the poultry-shop or polleria of course. Meats in general are sold at the carniceria, vegetables at the verduleria and pastries at the pasteleria.

Answer: la cena

El desayuno= breakfast. Usually a lighter meal than in other European countries. El almuerzo is a term used for "lunch" or for "a late breakfast". La comida is what many Spaniards have as a meal "al mediodia", which may be from twelve o'clock on, but might also be between 2 and 3 p.m. Anyway, before the siesta. La cena is the evening meal.

A Spanish tourist website describing "los horarios de las comidas" says that it is customary to have the evening-meal between nine and ten p.m. "Se cena entre las 21.00 y las 22.00 horas."

Answer: Asturias

Asturias was never occupied by the Moors which may account for the free use of pork in this recipe.

Answer: tigres rabiosos

The tigers in 'tigres rabiosos' are just 'mejillones', a type of mussels. Paella will normally have a mix of white meats and seafood. Zarzuela de mariscos by definition implies mariscos or shellfish. By the way shrimps are camarones. Pimientos rellenos are stuffed red peppers.In the Basque country the stuffing usually is fish rather than meat.

Answer: parrillada

A cazoleta is a little pan. A cazuela is either a pan or the "casserole" you prepare in it. In a gazpachero you make ... (just guess!)and a paellera is an alternative term for a pan in which you prepare paella. With a parrilla you can grill meats. Grilled meats are 'a parrillada'.For the pan used to make a paella dictionaries mention "paella" as well as "paellera"."Paella" as a name for the pan obviously has the more ancient rights.

This can also be seen in the history of French "poêle". First there was the "pan" which you put on any sort of fire. Later you put it on a stove or heater. That stove got the name "poêle" too. Till halfway 20th century many people cooked on the top of their stove or poêle indeed. In Spanish the name for the dish cooked in a "paella" or "pan" became so popular that some people must have tried to avoid confusion and started using a new word for such a pan: "paellera" (literally a paella-maker). Purists object to that use of "paellera" as a term for the "pan" as it can also be understood as "a woman who makes a paella dish". Googling will soon show you that in spite of such possible confusion "paellera" is now widely used as a name for the pan.

The Encyclopedia Britannica even uses the word as the only name for the pan.

Answer: a custard sweet

Called 'creme brulee' in France.

Answer: carne de lidia

All cecinas are cured meats. Cabra = kid. Caballo = horse. Venado = venison. Estofado de rabo de toro is a stew made with the tails of the fallen of a corrida.

Answer: in a marinade of vinegar and spices

En escabeche dishes are normally served cold.

Answer: gazpacho

Caldo gallego : broth with haricot beans, ham and sausage. Ajo blanco : almond , garlic and sherry soup. Sopa de ajo is garlic soup. Gazpacho has its origin in Andalusia.

Answer: onion

Artesanas means that traditional methods have been used.