Why Spanish cuisine is worth exploring
Spanish cuisine carries layers of Iberian, Roman, Jewish and Islamic history, followed by ingredients arriving from the Americas. Olive cultivation, rice, saffron, almonds and citrus sit alongside tomatoes, peppers and potatoes, while local food traditions remained fiercely regional.
Why it is famous
Spanish food is widely recognised for tapas, paella, jamón, tortilla española, gazpacho, churros, seafood, paprika, saffron and sherry. What gives the cuisine real depth, though, is the range beyond those classics: market food, home cooking, festive dishes and regional specialities that can change significantly from one place to another.
Regional food story
Galicia is famous for shellfish and octopus; the Basque Country for pintxos and exceptional seafood; Valencia for rice; Andalusia for gazpacho, fried fish and sherry country; Catalonia for combinations of sea and mountain; inland Castile for roasts, stews and pulses.
