Cuisines

            Spanish food cannot be described in just a few words, it is as complex as Asian food, varied as all European fare put together, and reflects the diversity of Spain itself. Perhaps the most recognizable and most Spanish thing to eat has to be Tapas. These little plates of food reflect the most creative Spanish cooking available. Anything from shrimps cooked in garlic, to croquettes with a béchamel sauce, to clams marinara, to “boquerones” (fried sardines) can be enjoyed as a snack. more

                In Central Spain, people prefer roast meats to other types of preparations,   The north along the Atlantic Ocean stands out with its specialties that require sauces and fish dishes. The main ingredients of Spanish cuisine are:
Saffron, mild and sweet or hot and spicy pimenton, olive oil, Sherry vinegar, rice, pulses, bay, thyme, rosemary, fresh fruits and vegetables, piquillo peppers, garlic, capers, pickles, hams, cured meats, canned tuna, salted anchovies, cheeses, meats, fish and poultry. Galicia along the Atlantic coast is never without the maritime influence of the ocean. Specialties include octopus with potatoes and onion, or stewed in olive oil and paprika. Shellfish is boiled a la plancha. Pork, veal, lamb, partridge, quail and wild boar are also used in stews, roasts more