Spain is an enormous country, diverse in its landscapes, culture and character. The cuisine of Spain reflects that diversity.

The far north of Spain, by contrast, is a verdant region of gentle rains and good pastureland. Its cuisine features sturdy dishes of beans, sausages and vegetables as well as some of Spain’s best seafood.

The east coast of Spain, facing Italy, encompasses the regions of Catalonia, Valencia and Murcia. Spain probably got is pasta from Italy (pasta dishes are naturalized in Catalonia), but Italy certainly got its risottos from Valencia, the home of Paella, Spain’s best-known dish. This region has been growing rice since the Moors introduced its cultivation many centuries ago.

The interior of Spain, the immense regions of Castile, Extremadura, La Mancha and Aragón, is famous for its roasts, baby lamb and suckling pig done to turn
in wood-fired brick ovens. With nearly 2,000 kilometres of coastline, Spain is renowned for its fresh seafood. And it’ssaid that the best fisherman’s wharf in the country is in Madrid, in the dead center of the Iberian Peninsula: pristine fish and shellfish arriving at Mediterranean and Atlantic ports are whisked overnight to satisfy the Spanish capital’s boundless hunger for seafood.