Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country’s deep Mediterranean roots. Spain’s extensive history with many cultural influences has led to a unique cuisine. In particular, three main divisions are easily identified:

Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia – heavy use of seafood, such as pescaíto frito (fried fish); several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arròs negre (black rice) from Catalonia.

Inner Spain – Castile – hot, thick soups such as the bread and garlic-based Castilian soup, along with substantial stews such as cocido madrileño. Food is traditionally conserved by salting, such as Spanish ham, or immersed in olive oil, such as Manchego cheese.

Atlantic Spain – the whole Northern coast, including Asturian, Basque, Cantabrian and Galician cuisine – vegetable and fish-based stews like caldo gallego and marmitako. Also, the lightly cured lacón ham. The best known cuisine of the northern countries often rely on ocean seafood, as in the Basque-style cod, albacore or anchovy or the Galician octopus-based polbo á feira and shellfish dishes.