Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.

Olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

(of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofritos''). Herbs most commonly used include

parsley Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Eur ...

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate climate, temperate Northern Hemisphere. Oregano is a ...

rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. It is a member of the sage family, Lamiaceae. The species is native to the Mediterranean r ...

and

thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...

. The use of

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine include

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, lamb and

veal Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy b ...

Fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

and

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

are also consumed on a regular basis.

Tapas Tapas () are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as , which are battered, fried baby squid; or , spicy potatoes). In some bars ...

and

pincho A pincho (; literally "thorn" or "spike"), pintxo () or pinchu () is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usuall ...

s are snacks and appetizers commonly served in bars and cafes.

History

Antiquity

Authors such as

Strabo Strabo''Strabo'' (meaning "squinty", as in strabismus) was a term employed by the Romans for anyone whose eyes were distorted or deformed. The father of Pompey was called "Gnaeus Pompeius Strabo, Pompeius Strabo". A native of Sicily so clear-si ...

wrote about the aboriginal people of Spain using nuts and acorns as staple foods. The extension of vineyards along the Mediterranean seemed to be due to the colonization of Greeks and

Phoenicia Phoenicians were an Ancient Semitic-speaking peoples, ancient Semitic group of people who lived in the Phoenician city-states along a coastal strip in the Levant region of the eastern Mediterranean, primarily modern Lebanon and the Syria, Syrian ...

ns, who also introduced the production of olive oil. Spain became the largest producer of olive oil in the world. The growing of crops of the so-called ''tríada mediterránea'' (the "Mediterranean triad":

wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

grapes A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,0 ...

, and

olives The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...

) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era (

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

and oil).

Middle Ages

The

Visigoths The Visigoths (; ) were a Germanic people united under the rule of a king and living within the Roman Empire during late antiquity. The Visigoths first appeared in the Balkans, as a Roman-allied Barbarian kingdoms, barbarian military group unite ...

' limited but lasting contributions to Spanish cuisine included the spread of the consumption of fermented milk and the preference for avoiding mixing water and wine.

Rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

was possibly introduced for the first time by Byzantines in the Iberian Peninsula by the 6th century. After the

Muslim conquest of the Iberian peninsula The Muslim conquest of the Iberian Peninsula (; 711–720s), also known as the Arab conquest of Spain, was the Umayyad conquest of the Visigothic Kingdom of Hispania in the early 8th century. The conquest resulted in the end of Christian rule ...

in the 8th century, Arabs expanded rice cultivation, bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such as

sugar cane Sugarcane or sugar cane is a species of tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fib ...

watermelon The watermelon (''Citrullus lanatus'') is a species of flowering plant in the family Cucurbitaceae, that has a large, edible fruit. It is a Glossary of botanical terms#scandent, scrambling and trailing vine-like plant, and is plant breeding ...

lemon The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...

and oranges. Other ingredients possibly introduced in the Iberian Peninsula during the Hispano-Muslim period include

sorghum ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain i ...

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...

eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...

peach The peach (''Prunus persica'') is a deciduous tree first domesticated and Agriculture, cultivated in China. It bears edible juicy fruits with various characteristics, most called peaches and the glossy-skinned, non-fuzzy varieties called necta ...

apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''. Usually an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...

and

saffron Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...

. The most famous Spanish dish,

paella Paella (, , , , ; ) is a rice dish originally from the Valencian Community. ''Paella'' is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, sha ...

, uses two ingredients that were probably popularized during the

Al-Andalus Al-Andalus () was the Muslim-ruled area of the Iberian Peninsula. The name refers to the different Muslim states that controlled these territories at various times between 711 and 1492. At its greatest geographical extent, it occupied most o ...

period: rice and saffron.

Moors The term Moor is an Endonym and exonym, exonym used in European languages to designate the Muslims, Muslim populations of North Africa (the Maghreb) and the Iberian Peninsula (particularly al-Andalus) during the Middle Ages. Moors are not a s ...

also developed the basis for the art of

pastry Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often descr ...

-making and introduced '' escabeche'', a food preservation technique relying on vinegar. Dishes like '' ajo blanco'', '' alboronía'', '' alajú'', '' hallulla'', '' albóndigas'', '' mojama'', '' arrope'', were some of the many legacies of

Moorish The term Moor is an exonym used in European languages to designate the Muslim populations of North Africa (the Maghreb) and the Iberian Peninsula (particularly al-Andalus) during the Middle Ages. Moors are not a single, distinct or self-defi ...

cuisine. Although Muslim religion did not allow alcoholic drinks, the consumption of wine was widespread as the Qur'anic precepts never got to overrule the preexisting traditions. There are many accounts of the "drinking chats" of

Abd al-Rahman II Abd ar-Rahman II (; 792–852) was the fourth ''Umayyad'' Emir of Córdoba in al-Andalus from 822 until his death in 852. A vigorous and effective frontier warrior, he was also well known as a patron of the arts. Abd ar-Rahman was born in Toledo ...

, Abd al-Rahman III and

Almanzor Abu ʿĀmir Muḥammad ibn ʿAbdullāh ibn Abi ʿĀmir al-Maʿafiri (), nicknamed al-Manṣūr (, "the Victorious"), which is often Latinized as Almanzor in Spanish, Almansor in Catalan language, Catalan and Almançor in Portuguese ( 938 – 8 A ...

. Observing the ''

kashrut (also or , ) is a set of Food and drink prohibitions, dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to halakha, Jewish law. Food that may be consumed is deemed ko ...

'' regulations, Jews and '' judaizantes'' opted for blood-drained meat without fat, outright rejecting bacon. '' Potajes'' were an important part of the Jewish cuisine in the Middle Ages, most notably '' adafina'' (a local name for a '' ḥamin'' dish) along with other Jewish culinary legacies in Spain. '' Almodrote'' (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin. The history of cookbooks in Spain can be traced back to works such as the ' (1324) and Ruperto de Nola's ' (1520), both written in the Catalan language. Other of the earliest cooking books in pre-modern Iberia are the ' by Murcia-born Ibn Razīn al-Tujībī and the anonymous '' Kitāb al-Ṭabikh fī al-Maghrib wa al-Andalus fī ʽAṣr al-Muwaḥḥidīn, li-muʽallif majhūl'', written in Arabic.

Modern era

The arrival of Europeans in the

Americas The Americas, sometimes collectively called America, are a landmass comprising the totality of North America and South America.''Webster's New World College Dictionary'', 2010 by Wiley Publishing, Inc., Cleveland, Ohio. When viewed as a sing ...

in 1492 initiated the advent of new culinary elements, such as

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

es,

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es,

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

bell pepper The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in diff ...

s, spicy peppers,

paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). ''Vanilla'' is not Autogamy, autogamous, so pollination ...

and cocoa. Spain was where chocolate was first mixed with sugar to temper its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives, and many types of cereals. Influenced by

Arabic Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ...

'' harisa'', grain-based soups such as '' farinetes'' (along the Mediterranean coast) and, similarly, ''

gachas Gachas is an ancestral basic dish of central and southern Spain. It is a gruel whose main ingredients are flour, water, olive oil, garlic, paprika and salt. Origin Gachas is considered an unrefined rural dish, the food of shepherds, farmers an ...

'' (in the Central Plateau) were customary in Early Modern Spain. Foreign visitors noted with disdain the Spaniards' use of olive oil and

lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

for cooking rather than their preferred

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

. The latter was barely available and, according to the 17th-century account of

Madame d'Aulnoy Marie-Catherine Le Jumel de Barneville, Baroness d'Aulnoy (September 1652 – 14 January 1705), also known as Countess d'Aulnoy, was a French author known for her literary fairy tales. Her 1697 collection ''Les Contes des Fées'' (Fairy Tales) ...

, on the rare occasions that it was, would come "from afar, preserved in pig's tripes and full of worms". Butter was only produced locally in places such as Galicia, Asturias and Soria, or was imported, preserved in

potassium nitrate Potassium nitrate is a chemical compound with a sharp, salty, bitter taste and the chemical formula . It is a potassium salt of nitric acid. This salt consists of potassium cations and nitrate anions , and is therefore an alkali metal nit ...

, (the so-called "Flanders' butter"). By the 18th century, many American ingredients, such as peppers and tomatoes, had been fully incorporated into Spanish cuisine. Contemporary foreign visitors, such as French ambassador Jean-François de Bourgoing, judged negatively this change happening in Spain by the late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes." Spain was the bridge for the

Columbian exchange The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, and diseases between the New World (the Americas) in the Western Hemisphere, and the Old World (Afro-Eurasia) in the Eastern Hemis ...

between the rest of Europe and the New World. Many traditional Spanish dishes such as '' tortilla de patata'' (an omelette made with potatoes), would not be possible without the Columbian exchange. ''

Gazpacho Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish ''gazpacho andaluz''), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other are ...

'', ''

salmorejo Salmorejo, sometimes known as ardoria or ardorío, is a traditional creamy soup originating from Andalusia, southern Spain, made of pear tomato, bread, extra virgin olive oil and garlic. The salmorejo is served cold and may be garnished with dice ...

'', and '' pan con tomate'' are made with tomatoes, which traveled from the New World to the Old World. For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional cuisines. One positive foreign take on the Spanish dishes—opposing the largely negative views of other foreign commentators—was that of

Richard Ford Richard Ford (born February 16, 1944) is an American novelist and short story author, and writer of a series of novels featuring the character Frank Bascombe. Ford's first collection of short stories, ''Rock Springs (short stories), Rock Springs ...

, who was fond of Spanish specialties such as

sherry Sherry ( ) is a fortified wine produced from white grapes grown around the city of Jerez de la Frontera in Andalusia, Spain. Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versio ...

and

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...

. Modern Spanish cuisine was gestated in the late-19th to early-20th century, with gastronomes and writers such as Mariano Pardo de Figueroa (Dr. Thebussem), José Castro y Serrano, Ángel Muro,

Emilia Pardo Bazán Emilia Pardo Bazán y de la Rúa-Figueroa, Countess of Pardo Bazán (; 16 September 185112 May 1921) was a Spanish novelist, journalist, literary critic, poet, playwright, translator, editor and professor. Her naturalism (literature), naturalis ...

, and Dionisio Pérez, some of whom put effort into developing the idea of a "national cuisine" recognisable by Spaniards as their own. Keen on participating in the Spanish nation-building process, Dr. Thebussem, in an autochthonous example of culinary nationalism, proposed to the King's Chef that the ''

olla podrida (, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "strong pot") is a Spanish stew, usually made with chickpeas or beans, assorted meats like pork, be ...

'' (a rustic stew typically made of meat, legumes and other vegetables) should be served at official banquets as a national dish. This could be considered an important step in the process of straying away from the French cooking paradigm, which was dominant in the 19th century in Europe. ''Olla podrida'' had been previously ridiculed in foreign (most notably French) satires. Although the new foodscape built in opposition to the French centralist culinary model accounted for the awareness of the distinctive regional singularities, subsequent food writers in the country would continue to cope with the tension between the Spanish peripheral and centralist foodscapes. The influential cooking book ''1080 recetas de cocina'' by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after ''Don Quixote'' and the Bible. This was not a book exclusively of Spanish traditional recipes, but also included French recipes, bringing an exotic penchant to Spanish homes. Televised

cooking shows A cooking show, cookery show, or cooking program (also spelled cooking programme in British English) is a television genre that presents food preparation, often in a restaurant kitchen or on a studio set, or at the host's personal home. Typ ...

started in the country in 1984 with '' Con las manos en la masa''.

Meal routines

A continental-style

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regi ...

(''desayuno'') may be eaten just after waking up, or before entering the workplace. Common breakfast items include

coffee Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially a ...

, milk, chocolate drink, biscuits (most notably Marie biscuits), ''magdalenas'', toast (featuring ingredients such as oil, tomato and butter), and churros. Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack.

Lunch Lunch is a meal typically consumed around the middle of the day, following breakfast and preceding dinner. It varies in form, size, and significance across cultures and historical periods. In some societies, lunch constitutes the main meal ...

(''el almuerzo'' or ''la comida'', literally meaning "the meal"), the large midday meal in Spain, contains several courses, especially in restaurants. In some regions of Spain, the word ''almuerzo'' refers to the mid-morning snack, instead of lunch. Lunch usually starts around 2:00–2:30 p.m. and finishes around 3:00–3:30 p.m., and is usually followed by '' sobremesa'', which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one or two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish, and a dessert such as fruit, yoghurt or something sweet. ''

'' may also be typically served before or during lunch. According to a 2017 report, the Spanish government has taken steps to shorten the traditional long lunch break in an effort to end the workday earlier. Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening. ''La cena'', meaning both

dinner Dinner usually refers to what is in many Western cultures the biggest and most formal meal of the day. Historically, the largest meal used to be eaten around noon, midday, and called dinner. Especially among the elite, it gradually migrated to ...

supper Supper is used commonly as the term for the main evening meal, although its use varies considerably. Supper may be used to describe a snack or light meal in the evening, either after or instead of dinner. Etymology The term is derived from th ...

, is taken between 8:30 p.m. and 11:00 p.m. It typically consists of one course and dessert. Due to the large time span between lunch and dinner, an afternoon snack, '' la merienda'', equivalent to

afternoon tea Tea is an umbrella term for several different meals consisting of food accompanied by tea to drink. The English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds an ...

, may take place at about 6:00 p.m. At ''merienda'', people typically drink coffee, eat something sweet, or eat a sandwich or a piece of fruit. Some country-wide staple dishes common throughout Spain include ''croquetas'' ( croquettes), ''

'' (a rice dish from the Valencian community), ''ensaladilla rusa'' (

Olivier salad Olivier is the French form of the given name Oliver. It may refer to: * Olivier (given name), a list of people and fictional characters * Olivier (surname), a list of people * Château Olivier, a Bordeaux winery * Olivier, Louisiana, a rural p ...

), ''

gazpacho Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish ''gazpacho andaluz''), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other are ...

'' (a cold vegetable soup), and '' tortilla de patatas'' (Spanish omelette). There is a disagreement in Spanish society regarding

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

as an ingredient in the Spanish omelette, often accompanied by highly opinionated views on either side. File:Boquerones en vinagre.jpg, ''Boquerones en vinagre'' File:Surtido de Croquetas.jpg, ''Croquetas'' File:Gazpachos-Refrigerados-super.jpg, Processed ''gazpacho'' carton packages File:Pincho de tortilla - Madrid (cropped) 4.3.jpg, ''Pincho de tortilla'' File:Mejillones escabechados.jpg, ''Mejillones en escabeche'' ''

'' (

appetizer An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or th ...

s), served before lunch or dinner, or during them, are common. It is also common for ''tapas'' to be provided as a complimentary appetizer in bars and cafes when ordering a drink. Other common ''tapas'' include ''mejillones en escabeche'' (marinated mussels), ''gildas'', '' albóndigas'' (meatballs), '' callos'', '' torreznos,'' or ''raxo de cerdo''.

Regional cuisines

Andalusia

Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has possibly achieved the most international fame is ''

'', a cold soup made with chopped vegetables, such as tomatoes and green peppers, vinegar, water, salt, olive oil, and bread (crumbs). Other cold soups include '' poleá'', '' zoque'' and ''

''. Eating olives as a snack is common. Meat dishes include '' flamenquín'', '' pringá'', oxtail stew, and '' menudo gitano'' (also called Andalusian tripe). Hot soups include '' sopa de gato'' (made with bread), '' caldillo de perro'' (fish soup with orange juice) and '' migas canas''. Fish dishes include '' pescaíto frito'', '' soldaditos de Pavía'', and '' parpandúa''. Cured meats include serrano ham and ibérico ham. Typical drinks in the area include

anise Anise (; '), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. The flavor and aroma of its seeds have similarities with some other spices and herbs, ...

, wine (such as Malaga, Jerez, and Pedro Ximénez), and sherry brandy.

Aragon

Aragonese cuisine The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepar ...

has a rural origin. One of its most famous dishes is ''asado de ternasco'' (roast lamb), in which lamb is cooked with garlic, salt, olive oil, laurel leaves, thyme, and parsley. Pork dishes are also very popular, among them, '. Popular Aragonese recipes made with bread are '' migas de Pastor'', ', ', and '.

Legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

s are very important to Aragonese dishes, but the most popular vegetables are

borage Borage ( or ; ''Borago officinalis''), also known as starflower, is an annual herb in the flowering plant family Boraginaceae native to the Mediterranean region. Although the plant contains small amounts of pyrrolizidine alkaloids, some parts ar ...

and

thistle Thistle is the common name of a group of flowering plants characterized by leaves with sharp spikes on the margins, mostly in the family Asteraceae. Prickles can also occur all over the planton the stem and on the flat parts of the leaves. T ...

, as well as the famed '. ' and ham from

Huesca Huesca (; ) is a city in north-eastern Spain, within the Autonomous communities of Spain, autonomous community of Aragon. It was the capital of the Kingdom of Aragon between 1096 and 1118. It is also the capital of the Spanish Huesca (province), ...

are frequently used cured meats. Among the cheeses, ' is notable. Fruit-based cuisine includes ' (English: 'fruits of Aragon',

candied fruit Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel (fruit), peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually Food preservation, preserves it. ...

s covered in chocolate) and maraschino cherries. ''Melocotón con vino'' consists of ', a regional peach variant, infused in red wine with sugar and cinnamon. Other sweet Aragonese specialities are '' trenza de Almudevar'', '' tortas de alma'', ' (a type of nougat), ', and ''Españoletas'' (a kind of local cookie). The prevalence of peaches in Aragonese cuisine extends to drinks. ''Sopeta'' is a traditional beverage emerging from sliced peach, white wine and sugar. The best-known

s of Aragon are those from Cariñena, Somontano (Huesca),

Calatayud Calatayud (; 2014 pop. 20,658) is a Municipalities of Spain, municipality in the Province of Zaragoza, within Aragón, Spain, lying on the river Jalón (river), Jalón, in the midst of the Sistema Ibérico mountain range. It is the second-largest ...

, and

Campo de Borja Campo de Borja is a ''comarca'' (district) in Aragon, Spain. It is located in the province of Zaragoza, in a transition area between the Iberian System of mountain ranges and the Ebro Valley. Its capital is Borja. It is a wine-producing comar ...

Asturias

Asturian cuisine Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain. Foods Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass. Salmon are caught in Asturi ...

has a long and rich history, deeply rooted in Celtic traditions of

Atlantic Europe Atlantic Europe encompasses the western portion of Europe which borders the Atlantic Ocean. The term may refer to the idea of Atlantic Europe as a cultural unit and/or as a biogeographical region. It comprises the British Isles (Great Britain an ...

. One of its most famous dishes is '' fabada asturiana''. ''Fabada'' is the traditional stew of the region, made with white beans, sausages (such as ''

chorizo ''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...

'' and '), and pork. A well-known recipe is '' fabes con almejas'' (beans with

clams Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams h ...

). Asturian beans (''fabes'') can also be cooked with

hare Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores and live Solitary animal, solitarily or in pairs. They nest in slight depressions called forms, and their young are precociality, able to fend for themselves ...

partridge A partridge is a medium-sized Galliformes, galliform bird in any of several genera, with a wide Indigenous (ecology), native distribution throughout parts of Europe, Asia and Africa. Several species have been introduced to the Americas. They ar ...

prawns Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (members of the order of decapods), some of which are edible. The term ''prawn''Mortenson, Philip B (2010''This is not a weasel: a close look at nature's most ...

, or

octopus An octopus (: octopuses or octopodes) is a soft-bodied, eight-limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids. Like oth ...

. Another known recipe is ' (made with white beans, kale, potatoes, and a variety of sausages and bacon) and '. Pork-based foods such as ', ', and ' (chorizo-stuffed bread rolls) are popular. Common meat dishes include ' (roasted veal), '' cachopo'' (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and '. Fish and seafood play an important role in Asturian cuisine. The

Cantabrian Sea The Cantabrian Sea is the term used mostly in Spain to describe the coastal sea of the Atlantic Ocean that borders the northern coast of Spain and the southwest side of the Atlantic coast of France, included in the Bay of Biscay. It extends from ...

provides a rich variety of species, including tuna, hake and sardines. Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese, a pungent, blue cheese developed in the regions near the

Picos de Europa Picos is a municipality in the state of Piauí in the Northeast region of Brazil. Picos is the state's third-largest city, located in the south-central region of Piauí and is the most economically developed city in the region. The city's fin ...

. Other popular cheese types are '' gamonéu'' '' afuega'l pitu'', and '. These are usually enjoyed with the local

cider Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest ...

, a low-alcohol drink made of Asturian apples with a distinctive sourness. Asturian cider, ', made of a special type of apple, is traditionally poured ''escanciada'' from a certain height, usually over the head of the waiter/server. When the cider falls into the glass from above, the drink "breaks", becoming aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots. Notable desserts are ' (similar to '' crêpes'', usually filled with cream or apple jam),

rice pudding Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly c ...

(white rice cooked with milk, lemon zest and sugar), and ' (

puff pastry Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encas ...

cakes filled with almond mash and covered with sugar glaze).

Balearic Islands

Balearic cuisine has purely

Mediterranean The Mediterranean Sea ( ) is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean basin and almost completely enclosed by land: on the east by the Levant in West Asia, on the north by Anatolia in West Asia and Southern ...

characteristics due to its location. The islands have been conquered several times throughout their history by the French and the English, which left some culinary influences. Some well-known food items are the '' sobrassada'', ', mahón cheese, '' gin de Menorca'' (''pelota''), and

mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...

. Among the dishes are '' tumbet'', ', and roasted suckling pig. Popular desserts include '' ensaïmada'', '' tambor d'ametlla'', and '' suspiros de Manacor''.

Basque Country

The

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

of the Basque Country has a wide and varied range of ingredients and preparations. Food and drinks are especially important in the Basque culture. Highlights include meat and fish dishes. Among fish,

cod Cod (: cod) is the common name for the demersal fish genus ''Gadus'', belonging to the family (biology), family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gad ...

(''bacalao'') is produced in various preparations, such as '' bacalao al pil pil'' and '. Also popular are

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

bream Bream (, ) are species of freshwater fish belonging to a variety of genera including '' Abramis'' (e.g., ''A. brama'', the common bream), '' Ballerus'', '' Blicca'', '' Brama'', '' Chilotilapia'', '' Etelis'', '' Lepomis'', '' Gymnocranius'', ...

, and

bonito Bonitos are a tribe of medium-sized, ray-finned, predatory fish in the family Scombridae, which it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of ...

. Among the most famous dishes is ' (stuffed king crab). Common meat dishes include beef steaks, pork loin with milk, fig leaf quail, and marinated goose. ''

Txakoli Txakoli (pronounced ) or chacolí (pronounced ) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish Basque Country, Cantabria and northern Burgos in Spain. Further afield, Chile is al ...

'' or ''chacolí'' (a

white wine White wine is a wine that is Fermentation in winemaking, fermented without undergoing the process of Maceration (wine), maceration, which involves prolonged contact between the juice with the grape skins, seeds, and pulp. The wine color, colou ...

characterised by its high acidity and a lesser-than-average alcohol content) is a staple drink from the Basque Country, produced in

Álava Álava () or Araba (), officially Araba/Álava, is a Provinces of Spain, province of Spain and a historical territory of the Basque Country (autonomous community), Basque Country, heir of the ancient Basque señoríos#Lords of Álava, Lordship ...

Guipúzcoa Gipuzkoa ( , ; ; ) is a province of Spain and a historical territory of the autonomous community of the Basque Country. Its capital city is Donostia-San Sebastián. Gipuzkoa shares borders with the French department of Pyrénées-Atlantique ...

and

Biscay Biscay ( ; ; ), is a province of the Basque Country (autonomous community), Basque Autonomous Community, heir of the ancient Lordship of Biscay, lying on the south shore of the Bay of Biscay, eponymous bay. The capital and largest city is Bilb ...

. Basque cider is popular following the apple harvest and is served in cider houses and bars.

Canary Islands

The

Canary Islands The Canary Islands (; ) or Canaries are an archipelago in the Atlantic Ocean and the southernmost Autonomous communities of Spain, Autonomous Community of Spain. They are located in the northwest of Africa, with the closest point to the cont ...

have a unique cuisine due to their geographical location in the

Atlantic Ocean The Atlantic Ocean is the second largest of the world's five borders of the oceans, oceanic divisions, with an area of about . It covers approximately 17% of Earth#Surface, Earth's surface and about 24% of its water surface area. During the ...

. The Canary Islands were part of the trading routes to the Americas, hence creating a melting pot of different culinary traditions. Fish (fresh or salted) and

es are among the most common staple foods in the islands. The consumption of cheese, fruits, and pork also characterizes Canarian cuisine. The islands' close proximity to continental Africa influences the climate and creates a range of warm temperatures that in modern times have fostered the agriculture of tropical and semitropical crops:

bananas A banana is an elongated, edible fruit – berry (botany), botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus ''Musa (genus), Musa''. In some countries, cooking bananas are called pla ...

, yams,

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast As ...

es,

avocado The avocado, alligator pear or avocado pear (''Persea americana'') is an evergreen tree in the laurel family (Lauraceae). It is native to Americas, the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was priz ...

s, and

persimmon The persimmon () is the edible fruit of a number of species of trees in the genus '' Diospyros''. The most widely cultivated of these is the Chinese and Japanese kaki persimmon, ''Diospyros kaki''. In 2022, China produced 77% of the world's p ...

s. These crops are heavily used in Canarian cuisine. The aboriginal people,

Guanches The Guanche were the Indigenous peoples, indigenous inhabitants of the Spain, Spanish Canary Islands, located in the Atlantic Ocean some to the west of modern Morocco and the North African coast. The islanders spoke the Guanche language, which i ...

, based their diet on ''

gofio Gofio is a sort of Canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an i ...

'' (a type of flour made of different toasted grains),

shellfish Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...

, and goat and pork products. ''Gofio'' is still consumed in the islands and has become part of the traditional cuisine. A sauce called ''

mojo Mojo may refer to: * Mojo (African-American culture), a magical charm bag used in Hoodoo Arts, entertainment and media Film and television * ''Mojo'' (2017 film), a 2017 Indian Kannada drama film written and directed by Sreesha Belakvaadi * '' ...

'' is very common throughout the islands. It has been adapted and developed in many ways, so that it may complement various main dishes. Fish dishes usually require a "green ''mojo''" made from

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

, while roasted meats require a red variety made from chilli peppers that are commonly known as ''mojo picón''. Some classic dishes in the Canary Islands include '' papas arrugadas'', '' almogrote'', '' frangollo'', rabbit in ''

'' sauce, and stewed goat. Some popular desserts are ''truchas'' (pastries filled with sweet potato or pumpkin), roasted ''gofio'' (a ''gofio''-based dough with nuts and honey), ''príncipe Alberto'' (a mousse-like preparation with almonds, coffee, and chocolate), and ''

quesillo Quesillo (, meaning "little cheese") refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country: Argentina Argentine ''quesillo'' is a notable product of the Calchaquíes and Lerma valleys. It date ...

'' (a variety of flan made with condensed milk). Wineries are common in the islands. However, only Malvasia wine from

Lanzarote Lanzarote (, , ) is a Spanish island, the easternmost of the Canary Islands, off the north coast of Africa and from the Iberian Peninsula. Covering , Lanzarote is the fourth-largest of the islands in the archipelago. With 163,230 inhabi ...

has gained international recognition.

Cantabria

A popular Cantabrian dish is '' cocido montañés'' (highlander stew): a rich stew made with

bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...

cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...

, and pork. Seafood is widely used and

is present in the typical ''sorropotún'' or ' ( tuna pot). Recognized quality meats include Tudanca

and game meat. Cantabrian pastries include '' sobaos'' and '' quesadas pasiegas''. Dairy products include Cantabrian cream cheese, smoked cheeses, '' picón Bejes-Tresviso'', and '. As for alcohol, '' orujo'' is the Cantabrian

pomace brandy Pomace spirit (or pomace brandy) is a Distilled beverage, liquor distilled from pomace that is left over from winemaking, after the grapes are pressed (wine), pressed. It is called marc in both English and French, but "grappa" in Italian and "baga ...

Cider Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest ...

(''sidra'') and '' chacoli'' wine are also favorites. Cantabria has two wines labelled ''denominación de origen calificada'' ('denomination of qualified origin'): Costa de Cantabria and Liébana.

Castile-La Mancha

In Castilla-La Mancha, the culinary habits reflect the origin of foods eaten by

shepherd A shepherd is a person who tends, herds, feeds, or guards flocks of sheep. Shepherding is one of the world's oldest occupations; it exists in many parts of the globe, and it is an important part of Pastoralism, pastoralist animal husbandry. ...

s and

peasant A peasant is a pre-industrial agricultural laborer or a farmer with limited land-ownership, especially one living in the Middle Ages under feudalism and paying rent, tax, fees, or services to a landlord. In Europe, three classes of peasan ...

s. Wheat and grains are a dominant product and ingredient—they are used in bread, soups, '' gazpacho manchego'',

migas Migas (, ) ("crumbs" in English language, English) is a dish traditionally made from stale bread and other ingredients in Spanish cuisine, Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Ibe ...

, and

porridge Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal ...

. One of the most abundant ingredients in Manchego cuisine is

, leading to dishes such as ', ''ajo puerco'', and ''ajo mataero''. Some traditional recipes are ''gazpacho manchego'', '' pisto manchego'', and '. Also popular in this region is ', a kind of

foie gras ; (, ) is a specialty food product made of the liver of a Domestic duck, duck or Domestic goose, goose. According to French law, ''foie gras'' is defined as the liver of a duck or goose fattened by ''gavage'' (force feeding). ''Foie gras'' i ...

. Manchego cheese is also renowned. Because its lands are dry, and thus unable to sustain large amounts of

cattle Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are calle ...

living on grass, an abundance of small animals, such as

rabbit Rabbits are small mammals in the family Leporidae (which also includes the hares), which is in the order Lagomorpha (which also includes pikas). They are familiar throughout the world as a small herbivore, a prey animal, a domesticated ...

and especially birds (

pheasant Pheasants ( ) are birds of several genera within the family Phasianidae in the order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera's native range is restricted to Eura ...

quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New ...

, squab), can be found. This has led to game meat being incorporated into traditional dishes, such as '' conejo al Ajillo'' (rabbit in

garlic sauce Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce ...

), ' (marinated partridge) or '' huevos de codorniz'' ( quail eggs).

Castile and León

Castile and León Castile and León is an Autonomous communities of Spain, autonomous community in northwestern Spain. Castile and León is the largest autonomous community in Spain by area, covering 94,222 km2. It is, however, sparsely populated, with a pop ...

, characteristic dishes include ''

morcilla A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...

'' (a black pudding made with special spices), ', '' sopa de ajo'' (garlic soup), '' cochinillo asado'' ( roast piglet), '' lechazo'' (roast lamb), and '' chuletón de Ávila'' (

Ávila Ávila ( , , ) is a Spanish city located in the autonomous community of Castile and León. It is the capital and most populated municipality of the Province of Ávila. It lies on the right bank of the Adaja river. Located more than 1,130 m a ...

rib steak). Other foods include '' botillo del Bierzo'', '' hornazo'' from Salamanca, ' (a cured ham from Guijuelo, Salamanca), ', other sausages, Serrada cheese (made from sheep's milk), ', and

Ribera del Duero Ribera del Duero is a Spanish Denominación de Origen Protegida (DOP) located in the country's northern plateau and is one of eleven 'quality wine' regions within the autonomous community of Castile and León. It is also one of several recogni ...

wines. Major wines in Castilian–Leonese cuisine include the robust wine of

Toro Toro may refer to: Places *Toro, Molise, a ''comune'' in the Province of Campobasso, Italy *Toro, Nigeria, a Local Government Area of Bauchi State, Nigeria *Toro, Shizuoka, an archaeological site in Shizuoka Prefecture, Japan *Toro, Zamora, a ''m ...

, reds from

, whites from Rueda, and

claret Bordeaux wine (; ) is produced in the Bordeaux region of southwest France, around the city of Bordeaux, on the Garonne River. To the north of the city, the Dordogne River joins the Garonne forming the broad estuary called the Gironde; the Gir ...

s from Cigales.

Catalonia

The extensive cuisine of

Catalonia Catalonia is an autonomous community of Spain, designated as a ''nationalities and regions of Spain, nationality'' by its Statute of Autonomy of Catalonia of 2006, Statute of Autonomy. Most of its territory (except the Val d'Aran) is situate ...

has rural origins and features foods from three climates: coastal, mountains, and the interiors. Some famous dishes include '' escudella'', '' pa amb tomàquet'', ', '' samfaina'',

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

, '' caragols a la llauna'', and the bomba de Barceloneta. Notable sauces are romesco sauce, aioli,

bouillabaisse Bouillabaisse ( , , ; ) is a traditional Cuisine of Provence, Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boiling, boil') and ('to reduce heat', i.e. 'sim ...

of Catalan origin, and '' picada''. Cured pork cuisine includes '' botifarra'' (white and black) and the '' fuet'' of Vic. Fish dishes include ' (fish stew), cod stew, and '' arròs negre''. Among the vegetable dishes, the most famous are '' calçots'' and '' escalivada'' (roasted vegetables). Desserts include Catalan cream, '' carquinyolis'', '' panellets'', '' tortell'', and '' neules''.

Extremadura

The cuisine of

Extremadura Extremadura ( ; ; ; ; Fala language, Fala: ''Extremaúra'') is a landlocked autonomous communities in Spain, autonomous community of Spain. Its capital city is Mérida, Spain, Mérida, and its largest city is Badajoz. Located in the central- ...

is simple at heart, with dishes based on those prepared by shepherds. It is very similar to the cuisine of Castilla. Extremaduran cuisine is abundant in pork; it is said that the region is one of the best for Pig farming, breeding pigs in Spain thanks to the acorns that grow in their fields. Iberian pig herds raised in the fields of Montánchez are characterized by dark skin and thin legs. This breed of pig is found exclusively in Southwestern Iberia, both in Spain and Portugal. Iberian pork products such as sausages are common and often added to stews ('), as well as ' (pork liver pâté seasoned with paprika, garlic and other spices). Other meat dishes include lamb stew or goat stew (''caldereta de cordero'' and ''caldereta de cabrito''). Additionally, meat dishes can include game meats, such as wild boar, partridge, pheasant, or venison. Pimentondelavera

Distinctive cheeses from the region include the so-called ''quesos de torta'' (sheep milk cheeses typically curdled with the infusion of

). Both the La Serena cheese, torta of La Serena and the Torta del Casar, torta of El Casar enjoy a protected designation of origin. Among the desserts are ''leche frita'', ', and ''pestiños'' (fritters), as well as many sweets that have their origins in convents. Cod preparations are well-known, and tench is among the most traditional freshwater fish, with fish and vegetable dishes such as ''moje de peces'' or ''escarapuche''. Soups are often bread-based and are served in both hot and cold forms. Mentha pulegium, Pennyroyal mint is sometimes used to season ''

s'' or soups such as ''sopa de poleo''. Extremaduran ''ajoblanco'' (''ajoblanco extremeño'') is a cold soup, which is different from Andalusian ''ajoblanco'' since it contains egg yolk in the emulsion and vegetables but no almonds. The northeastern ''comarca'' of La Vera produces ', a smoked

highly valued all over Spain and extensively used in Extremaduran cuisine. The region is also known for its ''vino de pitarra'' tradition (homemade wine made in small earthenware vessels).

Galicia

Galician cuisine is well known throughout Spain because of emigration to other regions. Similar to neighbouring Asturias, Galicia shares some culinary traditions in stews and soups with the Celtic nations of Atlantic Europe. One of the most noted Galician dishes is soup. Also notable in this region is pork with turnip tops, a popular component of the Galician carnival meal ''laconadas''. Another recipe is ' (a chestnut broth), which is commonly consumed during winter. Pork products are also popular. Cattle raising is very common in Galicia, consequently red meat is consumed often, typically with potatoes. The simplicity and authenticity of Galician cooking methods were praised in the early 20th century by the prominent gastronome Manuel Maria Puga y Parga, Manuel Puga e Parga (also known as ''Picadillo''), who praised dishes such as ' or ''caldeiradas'' (fish stew), in opposition to the perceived sophistication of the French cuisine. Galician seafood dishes are well-known and rich in variety. Among these are ''empanadas'', octopus, scallops, crab, and barnacles. In the city of Santiago de Compostela, located along an ancient pilgrim trail from the Pyrenees, it was customary for travelers to eat scallops upon first arriving in the city. Among the many dairy products is ''Tetilla cheese, queso de tetilla''. The ''Queimada (drink), queimadas'' (a folkloric preparation of '' orujo'') consists of mixing alcoholic beverages with peels of orange or lemon, sugar or coffee beans, prepared in a nearly ritual ceremony involving the ''flambé'' of the beverage. Sweets that are famous throughout the Iberian Peninsula are the ''tarta de Santiago'' and ' ( crêpes).

La Rioja

La Rioja (Spain), La Rioja is recognized for its use of meats such as pork and Lunch meat, cold cuts, which are produced after the traditional slaughter. Lamb is perhaps the second most popular meat product in this region ('). Veal is common in mountainous areas. The most famous dishes are Rioja style potatoes and ''fritada''. Another well-known dish is ''caparrones'' (Rioja stew). Lesser-known dishes are ''almuerzo del Santo'' and ''ajo huevo'' (garlic eggs). ''Pimientos asados'' (roasted peppers) is a notable vegetable dish. La Rioja is famously known in Spain for its Rioja (wine), red wine, so most of these dishes are served with wine. Rioja wine has designated origin status.

Madrid

Madrid did not have a special regional identity before 1561, when king Philip II of Spain, Philip II made it the capital of Spain. Since then, due to immigration, many of Madrid's culinary dishes have been made from modifications to dishes from other Spanish regions. Madrid, due to the influx of visitors from the nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples.

Murcia

The cuisine of the region of Murcia can be said to have two versions, one linked to the ''huerta'' (irrigated areas) and another one closer to Manchego cuisine. The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are '':es:Tortilla murciana, tortilla murciana'', ''zarangollo'', '':es:moje, mojete'', ''aubergine a la crème'', and '':es:pipirrana, pipirrana''. A typical sauce of this area is '':es:ajo cabañil, ajo cabañil'', used to accompany meat dishes. Regional dishes include '':es:michirones, michirones'' (beans cooked with bay leaves, hot peppers and garlic), '':es:olla gitana, olla gitana'', '':es:cocido de pelotas, cocido murciano con pelotas'', and ''sopa de mondongo''. Some meat products from Murcia are '':es:morcilla#Murcia, morcilla'' (black pudding), which is flavored with oregano, and '':es:pastel de carne murciano, pastel murciano'', made with ground beef. Among fish and seafood preparations are the ''dorada a la sal'', prawns from the Mar Menor, and baked octopus. Rice dishes are common and include '':es:Caldero (plato típico), caldero'', '':es: Arroz empedrado, arroz empedrado'', ''Paella#Paella valenciana, paella Valenciana (rice with rabbit and snails)'', '':es:Arroz de escribano, arroz de escribano'', and '':es:arroz viudo, arroz viudo''. Confectionery products include ''exploradores'' and '':es:pastel de Cierva, pastel de Cierva'', typical in Murcia gastronomy and found in almost every pastry shop in Murcia. They are both sweet and savoury at the same time. ''Paparajotes'' is another dessert, made from lemon leaves. This region also has wine appellations of origin, such as the wines from Jumilla, Bullas and Yecla.

Navarra

The gastronomy of Navarra has many similarities with Basque cuisine. Some of its best-known dishes are '':es:trucha a la navarra, trucha a la navarra'' (Navarra-style trout), '':es:ajoarriero, ajoarriero'', :es:Cordero en chilindrón, cordero en chilindrón, and ''relleno''. There are also recipes such as Carlists eggs (omelet). Salted products are common and include ''chorizo de Pamplona'', ''bacalao al ajoarriero'', stuffing and sausage. The lamb and beef have, at present, designations of origin. Some dairy products are Roncal cheese, curd, and Idiazabal cheese. Typical alcoholic drinks include

and ''pacharán''.

Valencia

The cuisine of Valencia has two aspects: rural and coastal. A popular and famous Valencia creation is ''

'', a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as '':es:arroz con costra, arroz con costra'', '' arròs negre'', ''fideuá'', '':es:arroz al horno, arròz al horn (arròs al forn'' in the Valencian language'')'', and rice with beans and turnips are also common in the city. Coastal towns supply the region with fish, leading to popular dishes like '':es:all i pebre, all i pebre'' (fish stew), typical of the Albufera. The desserts in this region include coffee liqueur, chocolate Alicante, '':es:arnadí, arnadí'', and ''horchata'', the last two being of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona. Another well-known dessert is '':es:peladilla, peladillas'' (almonds wrapped in a thick layer of caramel).

Notable Spanish chefs

* Ferran Adrià * Juan Mari Arzak * Santi Santamaría * Martín Berasategui * Carme Ruscalleda * José Andrés – (restaurants: Minibar by José Andrés, Washington D.C.) – Andrés hosts ''Made in Spain'' on Public Broadcasting Service, PBS. * Karlos Arguiñano – celebrity television chef * Sergi Arola – (restaurants: La Broché, Arola, and Sergi Arola Gastro) * Penelope Casas – New York-born cookbook author * Carlos D. Cidon, Carlos Dominguez Cidon – recipient of the "Premio Alimentos" award in 1999 and Michelin Guiding Star award in 2004; author of eight books * María Mestayer de Echagüe – also known as "Marquesa de Parabere", the author of a two-volume cooking encyclopaedia entitled ''La Cocina Completa'' * Ángel Muro – a 19th-century food expert and author of the book ''Practicón'' * Simone Ortega, Simone and Ines Ortega – authors of ''1080 recetas'' (''1080 Recipes'') * Manuel María Puga y Parga – an early-20th century food expert and author of ''La cocina práctica'' * Ilan Hall – (restaurants: Casa Mono, Manhattan, NY) – winner of ''Top Chef'' Season 2 * Joan Roca, Jordi Roca i Fontané, and Josep Roca i Fontané – (restaurants: "El Celler de Can Roca", "Rocambolesc", "Can Roca", "Mas Marroch", and "Cap Roig" in the province of Girona; "Roca Barcelona" in the province of Barcelona) – Three Michelin stars in 2009. In 2013, El Celler de Can Roca was selected as the best restaurant in the world by ''Restaurant'' magazine.

References

External links

{{Authority control Spanish cuisine, Mediterranean cuisine

History

Antiquity

Middle Ages

Modern era

Meal routines

Regional cuisines

Andalusia

Aragon

Asturias

Balearic Islands

Basque Country

Canary Islands

Cantabria

Castile-La Mancha

Castile and León

Catalonia

Extremadura

Galicia

La Rioja

Madrid

Murcia

Navarra

Valencia

Notable Spanish chefs

See also

References

External links