Wedged between the Atlantic Ocean and the Mediterranean Sea, Spain is beloved for cultural attractions such as flamenco, the works of native artists like Picasso and Dali, and the traditional sport of bullfighting. Producing over 40% of the world’s supply, olive oil is an extremely common ingredient in kitchens throughout the country, but otherwise, Spain’s food varies greatly by region. With over 5,000 miles of coastline, an abundance of seafood is prominent in most regional Spanish cuisines. If it lives in the ocean, Spaniards will eat it, evident in popular delicacies like baby eels and octopus. In the Basque region along the Bay of Biscay, fish stew, baby squid, and barnacles are commonly eaten. And, paella, the saffron-spiked seafood and rice dish, originated in Valencia. Spain’s most famous foods are tapas, the small dishes often served alongside a drink at bars. The word “tapa” means “lid,” and it is believed that plated tapas originated as a way to shield a drink from flies. Common tapas include meats like sausage or ham, fried seafood, and stuffed peppers.

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Featured Cook

xocolat

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Santiago De Compostela, Galicia, Spain

About me:
I am an American living abroad as an English teacher in Spain. Going out to restaurants is not very common here, so I had to learn how to cook. I do everything by hand, since I don't have an electric mixer, a bread machine, a crock pot, or any other amenities - but I do have an oven! And I am expert at substitutions, since necessities like vanilla extract, powdered sugar, cranberries, and cheddar cheese don't exist here!

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