Spanish food

Spanish cuisine consists of a small 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 thousands of recipes and flavors.

Modern Spanish cook could not do without potatoes, tomatoes, peppers and beans. These are some of the primary influences that have differentiated Spanish cuisine from Mediterranean cuisine.

The essential ingredient for real Spanish cooking is olive oil. However, butter or lard are also important, especially in the north.

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", gazpacho, paella, stews, sausages and cheeses. There are also many dishes based on beans; soups, with many regional variations; and bread, that has numerous forms, with varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding, torrijas, churros, and madeleines are some of the most representative examples.

Tapas are probably the concept of Spanish cuisine most admired and imitated around the world, inspiring thousands of bars and restaurants. Many people travel to spain just to enjoy the tapas bars.

Tapas can constitute something as simple as a piece of toasted bread, rubbed with garlic and dipped in olive oil, or a dish of olives. Slices of ham or salami, cheese, pieces of Spanish tortilla and marinated anchovies are popular. Dishes like meatballs in tomato sauce, garlic mushrooms, shrimp or cooked chorizo in wine are all offered to tickle the tastebuds at tapas bars around the country. So is paella often cooked in peoples property in spain, the saffron infused rice dish with meat, seafood and vegetables which is a Spanish institution.

Salads are not eaten in Spain as much as they are in other European countries - a salad here is likely to be a rudimentary mix of lettuce and tomato.

Garlic is a Spanish favourite and used in almost everything. Olives are also an important part of Spanish cuisine, whether used in olive oil or marinated and eaten as an aperitif or in cooking.

Spanish cooking uses quite a lot of meat, depending on farming and tradition in the region. Chicken, pork and rabbit feature in many dishes and meat products like sausages and salamis are in a class of their own - particularly chorizo, Spain's spicy best-loved sausage.

Gazpacho is another famous Spanish soup, made with tomato, olive oil, garlic, cucumbers and croutons, served chilled.

While coffee is the fuel behind millions of Spanish mornings, sangria is perfect for long, hot summer afternoons. The red wine and fruit punch can be found everywhere in Spain. Rioja and Valdepenas are among the leading varieties of Spanish wine, and you'll also find quality cavas, or sparkling wines, throughout the country. Spanish sherry (or jerez) is a mainstay in Spanish bars, restaurants and family homes.