Portuguese and Spanish Food

What this quiz asks

• Bacalhau, the ingredient Portugal is devoted to, is what?
• Besides eggs, which ingredient is essential to a Spanish tortilla?
• Which Valencian rice dish takes its name from the word for this wide, shallow pan?
• The custard tarts of Belém were first made by monks at which Lisbon monastery?
• The finest jamón ibérico, labelled 'de bellota', comes from pigs fattened on what?
• Which spice gives Spanish chorizo its deep red colour?
• The francesinha, a meat sandwich under melted cheese and a beer-based sauce, comes from Porto.
• Caldo verde, a Portuguese soup, gets its green colour from what?
• Select ALL of these that are traditional Portuguese dishes.
• In the Basque Country, what are the small bar snacks, often pinned to bread with a stick, called?
• Is turrón, the Spanish Christmas sweet, made mainly from almonds and honey?
• Pulpo a la gallega, octopus with paprika, salt and olive oil, is traditionally served on what?
• The cod used for Portuguese bacalhau is caught mainly off the coast of Portugal.
• Order these Spanish meals by the time of day they are usually eaten, earliest first.
• Salmorejo, a thick cold purée of tomato, bread, garlic and olive oil, comes from which city?
• Ovos moles, sweet egg yolk wrapped in thin wafer shaped like shells and fish, come from which Portuguese city?
• Select ALL of these that are Spanish sausages.
• Which Castilian city, famous for its Roman aqueduct, is renowned for roast suckling pig carved with the edge of a plate?
• In what year did the Fábrica de Pastéis de Belém open in Lisbon to sell the monks' custard tarts?
• Amêijoas à Bulhão Pato, clams with garlic, coriander and lemon, are named after what kind of person?