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 with literally thousands of recipes and flavours.

Main components of Spanish cuisine

The essential ingredient for real Spanish cooking is olive oil, as Spain produces 44% of the world's olives. However, butter or lard are also important, especially in the north.

One popular custom when going out is to be served tapas with a drink (sherry, wine, beer, etc.). In some places, tapas are given for free with a drink and have become very famous for that reason. It should be noted that almost every bar serves something edible when a drink is ordered, without charge. However many bars exist primarily to serve a purchased "tapa".

As is true in many countries, the cuisines of Spain differ widely from one region to another, even though they all share certain common characteristics, which include:

- The use of olive oil as a cooking fat in items such as fritters. It is also used raw.

- The use of sofrito to start the preparation of many dishes.

- The use of garlic and onions as major seasonings.

- The custom of drinking wine during meals.

- Serving bread with the vast majority of meals.

- Consumption of salads, especially in the summer.

- The consumption of a piece of fruit or a dairy product as dessert. Desserts such as tarts and cakes are typically reserved for special occasions.

Typical dishes

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions, even though some of them have an origin known and associated with specific places. Examples include the potato omelette ("tortilla de patata", "tortilla española" or just "tortilla"), gazpacho, paella, stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamón serrano, and cheeses.

There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region.

The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples.