Spain tourist information

Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. Spain's extensive history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors.

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions, even though some of them have an origin known and associated with specific places. Examples include the potato omelette ("tortilla de patata", "tortilla espanola" or just "tortilla"), gazpacho, paella, stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamon serrano, and cheeses. There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples.

• Arroz a la Cubana - Arroz a la cubana, which means Cuban-style rice, is a Spanish dish consisting of rice, a fried egg and tomato sauce. The dish is also popular in the Philippines and Peru.
• Arroz Con Leche
• Calamares (Fried Squid) - Fried calamari is popular in the cuisine of many Mediterranean countries. It consists of batter-coated, deep fried squid, often fried for under two minutes to prevent it from becoming too tough. It is usually served plain, with salt and lemon on the side.
• Cocido (a chickpea and meat stew of sorts) - Spanish stews or cocidos, as they are called in Spanish are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileno or Madrid Stew. In this version beef, ham, salt pork, sausage, blood sausage, a stewing chicken, garbonzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic.
• Chorizo (spicy sausage) - they get their distinctive smokiness and deep red colour from dried smoked red peppers
• Chuletillas (grilled chops of milk-fed lamb)
• Gazpacho (cold bread and tomato soup) - Gazpacho soup, usually simply referred to as gazpacho, is a cold Spanish soup originating in the Southern region of Andalusia. It is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and certain Latin American countries. It descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar - a cold breadsoup.
• Gooseneck barnacles typical from Galicia - are generally steamed in their shells above stock or seasoned wine and served hot at the table.
• Fabada Asturiana (bean stew) - Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide.
• Jamon serrano (cured ham) - literally mountain ham, is a type of jamon (dry-cured Spanish ham), which is generally served raw in thin slices, similar to the Italian prosciutto.
• Lechazo asado (roasted milk-fed lamb)
• Shellfish
• Marmitako typical from Basque Country - is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes. The name comes from the Spanish word for a stewpot (marmita).
• Paella (saffron rice) - is a typical valencian rice dish from Spain. The name paella is the word for "frying pan" in Valencian. Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil.
• Pescaito Frito, marinated battered fried fish, typical from Malaga and Western Andalusia
• Tortilla de patatas or tortilla espanola (egg omelette with potatoes)
• Turron, a dessert with almonds and honey, typical of Christmas
• Tortas de Aceite from Seville, a sweet Olive Oil pastry

Not everyone agrees on a common definition for Spanish cuisine. Whilst some typically Spanish dishes (paella, Spanish ham) are consumed outside of Spain, the regions which comprise the Basque Country may share dishes which are non-existent in others (Patxaran, Piquillo peppers). Although at first it may seem obvious that Spanish cuisine is the food eaten in Spain, there are equally well-defined Basque and Catalan cuisines which offer significant differences with the cuisine of Spain proper. This dichotomy is typical of multinational states in which more than one culture exists.