[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/zlinanka.cz\/spanelske-speciality\/#Article","mainEntityOfPage":"https:\/\/zlinanka.cz\/spanelske-speciality\/","headline":"\u0160pan\u011blsk\u00e9 speciality","name":"\u0160pan\u011blsk\u00e9 speciality","description":"\u0160pan\u011blsk\u00e1 gastronomie je velmi lehk\u00e1, chutn\u00e1 a vyv\u00e1\u017een\u00e1. Tato st\u0159edozemn\u00ed kuchyn\u011b nej\u010dast\u011bji vyu\u017e\u00edv\u00e1 surovin, jako jsou: olivov\u00fd olej a \u010desnek, \u010derstv\u00e9 ovoce a zelenina, ryby a mo\u0159sk\u00e9 plody, ale kupodivu tak\u00e9 hov\u011bz\u00ed a vep\u0159ov\u00e9 maso. Nejtypi\u010dt\u011bj\u0161\u00edmi jsou: Paella Tento pokrm je u n\u00e1s br\u00e1n jako ur\u010dit\u00e1 forma rizota. Z\u00e1kladem je r\u00fd\u017ee va\u0159en\u00e1 na \u0161afr\u00e1nu, v\u011bt\u0161inou … ","datePublished":"2019-03-15","dateModified":"2019-03-15","author":{"@type":"Person","@id":"https:\/\/zlinanka.cz\/author\/#Person","name":"","url":"https:\/\/zlinanka.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/29b4b7cf61bc7f4a3cff4e7146cbe3cb?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/29b4b7cf61bc7f4a3cff4e7146cbe3cb?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"zlinanka.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/zlinanka.cz\/wp-content\/uploads\/img_a340518_w2724_t1553499045.jpg","url":"https:\/\/zlinanka.cz\/wp-content\/uploads\/img_a340518_w2724_t1553499045.jpg","height":0,"width":0},"url":"https:\/\/zlinanka.cz\/spanelske-speciality\/","wordCount":390,"articleBody":" \u0160pan\u011blsk\u00e1 gastronomie je velmi lehk\u00e1, chutn\u00e1 a vyv\u00e1\u017een\u00e1. Tato st\u0159edozemn\u00ed kuchyn\u011b nej\u010dast\u011bji vyu\u017e\u00edv\u00e1 surovin, jako jsou: olivov\u00fd olej a \u010desnek, \u010derstv\u00e9 ovoce a zelenina, ryby a mo\u0159sk\u00e9 plody, ale kupodivu tak\u00e9 hov\u011bz\u00ed a vep\u0159ov\u00e9 maso. Nejtypi\u010dt\u011bj\u0161\u00edmi  jsou: Paella Tento pokrm je u n\u00e1s br\u00e1n jako ur\u010dit\u00e1 forma rizota. Z\u00e1kladem je r\u00fd\u017ee va\u0159en\u00e1 na \u0161afr\u00e1nu, v\u011bt\u0161inou se do n\u00ed p\u0159im\u00edch\u00e1v\u00e1 grilovan\u00e1 zelenina a maso. P\u0159id\u00e1van\u00e9 maso se li\u0161\u00ed podle region\u016f ve \u0160pan\u011blsku, n\u011bkde p\u0159im\u00edch\u00e1vaj\u00ed ku\u0159ec\u00ed nebo kr\u00e1li\u010d\u00ed, jinde p\u0159id\u00e1vaj\u00ed ryby a mo\u0159sk\u00e9 plody. Cel\u00fd tento pokrm se va\u0159\u00ed na obrovsk\u00e9 p\u00e1nvi a prakticky nenajdete \u0161pan\u011blskou ulici, kde by nest\u00e1l st\u00e1nek s touto m\u00edstn\u00ed specialitou. Gazpacho Pro n\u00e1s st\u00e1le je\u0161t\u011b mnohdy nep\u0159edstaviteln\u00fd pokrm, nebo\u0165 se jedn\u00e1 o studenou pol\u00e9vku. Konkr\u00e9tn\u011b o raj\u010datovou pol\u00e9vku pod\u00e1vanou za studena. V\u00fdrazn\u00e1 je v n\u00ed i chu\u0165 \u010desneku, citronu a sal\u00e1tov\u00e9 okurky. \u0160pan\u011bl\u00e9 pod\u00e1vaj\u00ed pol\u00e9vky \u010dasto studen\u00e9, kv\u016fli hork\u00e9mu po\u010das\u00ed, aby se osv\u011b\u017eili. Tapas Jedn\u00e1 se o druh p\u0159edkrmu, ale ve \u0161pan\u011blsk\u00fdch dom\u00e1cnostech jej \u010dasto vyu\u017e\u00edvaj\u00ed jako ve\u010de\u0159i, proto\u017ee se m\u016f\u017ee serv\u00edrovat v mnoha podob\u00e1ch. V podstat\u011b se jedn\u00e1 o oblo\u017eenou topinku, na kter\u00e9 m\u016f\u017eete naj\u00edt kousky uzenin, s\u00fdr\u016f, mo\u0159sk\u00fdch plod\u016f nebo masa. V restaurac\u00edch si v\u011bt\u0161inou objedn\u00e1te tolik kousk\u016f, kolik chcete, plat\u00ed se za kus. Churros Je to dezertn\u00ed j\u00eddlo, chut\u00ed p\u0159ipom\u00ednaj\u00edc\u00ed sma\u017een\u00e9 kobl\u00ed\u017eky. Specifick\u00e9 jsou sv\u00fdm tvarem, kdy se t\u011bstem napln\u00ed s\u00e1\u010dek s tryskou a vytv\u00e1\u0159ej\u00ed se tak dlouh\u00e9 ty\u010dinky, ty se ihned vhazuj\u00ed do vrouc\u00edho oleje, kde se kr\u00e1sn\u011b osma\u017e\u00ed, na povrchu budou k\u0159upav\u00e9 a vevnit\u0159 vl\u00e1\u010dn\u00e9. Po osma\u017een\u00ed se nam\u00e1\u010d\u00ed do cukru, cukru se sko\u0159ic\u00ed nebo se pol\u00e9vaj\u00ed \u010dokol\u00e1dou \u010di karamelem. Konzumuj\u00ed se je\u0161t\u011b tepl\u00e9. Nej\u010dast\u011bji se k nim pod\u00e1v\u00e1 k\u00e1va nebo hork\u00e1 \u010dokol\u00e1da. Ve \u0160pan\u011blsku se bez nich neobejde \u017e\u00e1dn\u00e1 m\u011bstsk\u00e1 \u010di venkovsk\u00e1 tr\u017enice.                                                                                                                                                                                                                                                                                                                                                                                                 "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"\u0160pan\u011blsk\u00e9 speciality","item":"https:\/\/zlinanka.cz\/spanelske-speciality\/#breadcrumbitem"}]}]