Spanish cuisine

Spanish cuisine (Spanish: cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences in different parts of the country. The different culinary traditions in the Iberian Peninsula can be roughly categorized within the or the Atlantic diet.

Olive oil (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, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.