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Author Question: The commonality of olive oil, garlic, parsley, tomatoes, peppers, almonds, chocolate, eggs, dried ... (Read 525 times)

Starlight

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The commonality of olive oil, garlic, parsley, tomatoes, peppers, almonds, chocolate, eggs, dried beans, peas, lentils, fish, and shellfish in Spanish cuisine is which of the following?
◦ They were all left by the Romans.
◦ They are all in paella.
◦ They are inexpensive.
◦ All Spanish cooks use them.


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Marked as best answer by Starlight on Aug 28, 2020

mirabriestensky

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Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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