Spanish Cuisine

It´s not possible to talk about the existence of Spanish cuisine as one. Spanish cuisine should be seen as a set of several regional and independent cuisines because they represent the history and culture from the people of each region. 

Although spanish cuisine has a wide variety of dishes, there are common points that connects all of them. For example, roasted meat are plentiful and characteristic of the region of Meseta (central area of Spain that includes the communities of Castile and Leon, Madrid,Castilla-La Mancha and Extremadura), rice dishes are typical of Levante and those fried in oil dishes are typically Andalusian. However, in most Spanish homes, in addition to dishes originating in the region, recipes from other parts of the country are also prepared. Despite the variety, there is a series of common traits that can summarize and characterize the cuisine of the entire territory: 

- The use of olive oil as a base, both raw for seasoning and fried; 

- The use of onion and garlic as basic condiments; 

- The sofrito or stir-fry as the beginning of the preparation of many of the dishes ( concassé tomatoes are also often added; 

- The consumption of bread with meals; 

- The preponderance of soups as a first course; 

- Plenty of salads, especially in summer; 

- The habit of drinking wine or beer with meals; 

- Fruit for dessert or some dairy product (usually yogurt). 

- Sweets are usually reserved for festive days. 

Among the large number of dishes that make up the wide and diverse Spanish cuisine, there are some recipes that can be considered common to the entire territory. Many of them have a known origin and are still associated with certain regions, although they are made all over the country, such as tortilla de patatas, paella, pistos (a kind of omelet of chopped vegetables, tomato, peppers, courgettes), gazpacho, migas or sausages (ham, chorizo, black pudding), as well as cheese (each region has different varieties).

Leguminous dishes are very common (lentils, grains or garbanzos, beans, etc.) such as potajes and stews, although each region has its own characteristics in these dishes. Let´s not forget the bread, presenting different varieties in each region. Sweets and desserts are where most regions coincide in terms of similarities: the flan, the natillas, the arroz con leche (rice pudding ), the torrijas, the madeleines or the churros, are some of the more representative. 

Wine has a millenary tradition in Spain since the introduction of the vine culture and  transformation into wine by the Phoenicians. The variety of wines that can be found  throughout the Spanish territory is great. Each Autonomous Community has wine-growing  areas of interest (with Denominations of Origin) that produce wines of quality such as Rioja, Ribera del Duero, Jerez, Penedés. Even those who are not used to drink wine can  enjoy it in the form of the well-known tinto de verano, mixed with lemonade, or in sangría,  one of the best-known typical Spanish drinks in the world. 

Regional cuisine and its specialties

Andalusian cuisine 

The Andalusia region of southern Spain can be proud of one dish in particular - gazpacho. Cold vegetable soup is an integral part of the cuisine and is associated with tradition. During the time of the occupation by the Moors, many eastern influences flowed into the Spanish area. These are particularly evident in the delicious desserts with honey and almonds. In the coastal area, fish dishes dominate.

Basque cuisine 

Spanish and French influences go hand in hand here. Seafood and fish dishes present you to the world of the coastal region. A well-known main dish is marmitako, a fish soup made with tuna. Potatoes, peppers and tomatoes refine the dish.

Canarian cuisine 

Canarian cuisine is a mixture of different traditions and cultural influences. The versatile cold sauces, also known as mojos, are an important part of almost every dish. They are used as a sauce and also as an accompaniment to meat, fish and bread. A Canarian specialty is flan (Spanish for "leche asada"), which is like milk boiled with eggs. The thick sauce "miel de palma" gives it special sweetness.

Catalan cuisine 

Connoisseurs immediately associate the Spanish sausage specialty Butifarra with Catalonia. Cooked pork sausage is often served in combination with beans. Allioli is an important accompaniment. This sauce consists of garlic, oil and salt. It is particularly suitable as an accompaniment to olives or bread, but can also be used to refine meat and fish.

Valencian cuisine

The most famous dish of this cuisine is paella. Valencian cuisine is rural and differs a little  from the Mediterranean influences of other Spanish cuisines. Many stew dishes are  prepared here, especially in winter, using pumpkins, chickpeas and beans. 

Madrid, the gastronomic capital 

Historically, Madrid exerts a unifying effect on the rest of the spanish regions. The  fascination that the presence of the Court exerted on the rest of the country has brought to  this community a wide variety of people, cultures and also gastronomy. Despite having its  own kitchen, Madrid accepts all types of influences, all kinds of cuisines. 

The Madrid breakfast consists of coffee with some milk and toast with butter or olive oil,  but also the larger churros or porras. In the middle of the morning it is also typical to have  a tortilla tapa with a caña or imperial.

Despite being located inland, Madrid consumes a lot of seafood.  

- Prawns: consumed boiled, grilled, breaded or al ajillo; 

- Steamed or marinated mussels; 

- Anchovies in vinegar tapas; 

- But others are more appreciated, such as croquettes and cazuelitas (stews served in  small portions) of almost everything, are also found throughout the region. 

Madrid stew 

When talking about Madrid, it is mandatory to mention the stew, and the callos (veal  stomach), as the gastronomy of this region would be incomprehensible without them. And  although none of the dishes originated in Madrid, it was in this region that they gained  character. The Madrid stew can be defined as a synthesis of different products stews that  are produced in Spain, depending on the availability of ingredients and the climate, making  garbanzos (chickpeas) the most appreciated in the region. In fact, it is used in the  preparation of many other dishes, especially homemade, like the chickpea soup with cod  and spinach, a classic cooking in Lent. In addition to grains, lentils are also appreciated,  usually prepared with chorizo like feijoada. 

Regardless of the spanish region you´re in, you can be certain that you´ll eat amazing comforting food.