Cuisine Spain

paella, traditional valencian dish

spanish cuisine consists of great variety of dishes stem differences in geography, culture , climate. heavily influenced seafood available waters surround country, , reflects country s deep mediterranean roots. spain s extensive history many cultural influences has led unique cuisine. in particular, 3 main divisions identified:

mediterranean spain – such coastal regions, catalonia andalusia – heavy use of seafood, such pescaíto frito (fried fish); several cold soups gazpacho; , many rice-based dishes paella valencia , arròs negre (black rice) catalonia.

inner spain – castile – hot, thick soups such bread , garlic-based castilian soup, along substantious stews such cocido madrileño. food traditionally conserved salting, spanish ham, or immersed in olive oil, manchego cheese.

atlantic spain – whole northern coast, including asturian, basque, cantabrian , galician cuisine – vegetable , fish-based stews caldo gallego , marmitako. also, lightly cured lacón ham. best known cuisine of northern countries rely on ocean seafood, basque-style cod, albacore or anchovy or galician octopus-based polbo á feira , shellfish dishes.