It is difficult to speak about the national cuisine of Spain as an entire . Rather, traditional cuisine consists of many regional cuisines. Each one is influenced by the climate, history, and customs of that region. However, you can distinguish common characteristics in all Spanish cuisine.

 Firstly, the Spanish cuisine itself is quite simple. The base is onion, garlic, and peppers. Usually, it uses herbs, sage, and olive oil. The simplicity and therefore the quick preparation also are common in many regional recipes. The typical Iberian Peninsula cooking methods include stewing in wine, cooking with pecorino cheese, or grilling or roasting.

Spanish cuisine is sort of almost like the one among South France and Italy: an equivalent Mediterranean blend of garlic, olive oil, tomatoes, and green peppers, but still different with a clear influence from traditionally Eastern food.

The arrival of the Arabs came with a variety of spices, almonds and rice - they essential components for many of the traditional dishes. South American cuisine has joined with American cuisine -as they went to Europe through Spain in the Middle Ages - such as peppers, tomatoes, potatoes, corn and chocolate.

Spain's largest gastronomical areas:

North cuisine

Up to the north, the main dishes consist of fish. The Basque Country is legendary for its cod with garlic. The cider and fabada (bean stew) represent Asturias. In Galicia, the protagonist is the octopus. In Aragón people are used to eat a lot of meat dishes with hot sauces. 

Mediterranean cuisine

Mediterranean cuisine, combined with the famous Mediterranean diet, that has proved its health benefits, is predicated on the trinity of wheat, olives and vines. This is added to with ingredients such as rice, vegetables, garlic, herbs and other leafy vegetables, and then products like cheese, yogurt, fish, meat, eggs, and fruit. 

Central Spanish cuisine

The character of the cuisine of the central a part of the country is especially influenced by the tough climate, the mountainous terrain and therefore the heavy work. The main products for this region are lentils, green beans, and various meats. One of the essential and typical dishes of the world are many variations on the theme of cocido (stew), alongside other game dishes and meat.

Andalusian cuisine

The cuisine of southern Spain may be a fusion of cuisines from all cultures and villages that sleep in this fertile land. The famous gazpacho, which is a cold vegetable soup, was created here.  All Andalusian sweet dishes and desserts are inherited from the Moors.

SOME TREASURES:

Tapas

This is an aperitif, served in Spain with beer or wine. In Spain, there are special tapas bars where you'll get many dishes to share with friends. Some of the most popular dishes are olives, pickled peppers, patatas bravas, croquettes, squid, baby squid, tuna, almonds, and a variety of sandwich bites. For example, in the popular bars in Madrid they eat a lot of fried squid and prawn sandwiches, or marinated pork, ham, morcilla (black pudding), chorizo, tortilla de patatas (Spanish omelet) or cheese with olive oil and paprika. They also use bread with garlic sauce (aioli) and garlic tomato bread.

Spanish cuisine is endless 

It's impossible to undertake everything. However, in Spain, you must try and taste the traditional dishes - the famous Spanish tortilla, spicy chorizo, ham, Andalusian gazpacho, octopus from Galicia, Segovian pork (Castilla y León), Asturian fabada (bean and pork stew), cocido (stew) from Madrid, potatoes typical from La Rioja, cod from Bizkaia (Basque Country), lobster stew (Islas Baleares), garlic soup (Castilla La Mancha) and of course, the paella (Valencia).

OUR SPECIAL RECIPE JUST FOR YOU:

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