Spanish Cuisine

While eating habits and hours are more or less uniform throughout Spain, the cooking can be quite different. Spain is sharply divided by regions, each with its own culinary traditions and specialities.

The northwestern area, Galicia, prominently displays its ancient Celtic heritage. Meat and fish pies are found here along with famed scallops and fine veal. Farther east along the coast, Asturias is known for its legendary bean dish, fabada, and a strong blue cheese, queso Cabrales. Hard cider is preferred as a drink.

The Basque country features fish dishes principally, such as fish soup, garlicky baby eels, squid, and a variety of dried cod dishes.

Cataluna is considered the most gastronomically distinctive and exciting region of Spain. Catalan cuisine is inventive with fish, such as mixed seafood zarzuela, meats or poultry, which are typically combined with local fruits. Valencia is a region of tidal flatlands and rice is prepared here in endless styles on a daily basis. Paella is the region's most famous dish. Andalucia to the south is a parched and arid region, best suited to grape vines and olive trees. Gazpacho is native to this area.

The tapa tradition is as important for the conversation and company as for the delicious food. Every Spaniard has his favorite tasca, as the tapa bars are called, where he goes regularly to meet his friends or business acquaintances. Tapas will be found in even the smallest bar in a tiny village. The word tapa, meaning cover or lid, is thought to have originally referred to the complimentary plate of appetizers that many tascas, would place like a cover on one's wine glass. Tapas can vary from simple to complex and include cheese, fish, eggs, vegetable dishes, dips, canapes, and savory pastries. A quantity of tapas can make an excellent meal.

Olive oil is indispensable in preparing many of the recipes. Chorizo is the best-loved Spanish sausage and blood sausage is also popular throughout Spain. Vegetables are not overly favored, except for potatoes, which often come fried with an entree. Salads are served as first courses and are invariably offered undressed, accompanied by cruets of oil and vinegar.

Fish and bean soups can make a meal. Paellas provide colorful and festive dishes for a crowd. A beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans. Game birds have wide appeal in Spain. Baby lamb and pig have reached cult status and are often prepared in a woodburning oven with thyme, rosemary or oak for fragrance.

The Arabs and Moors left their influence in dessert making, introducing almonds, egg yolks, and honey. Orange and lemon zest also play a role in flavoring sweets. Ground almonds often replace flour in cake baking and beaten egg whites are invariably the leavening agent in cakes.

A panaderia sells bread, while a pasteleria provides sweet breads, pastries, cookies, and candies. A heladeria dispenses ice cream and a bomboneria is a candy shop