5 January, 2020
Estimated Reading Time : 1 minute, 42 seconds
Spanish cuisine is one of the major tourist attractions in Spain! Whether it's olive oil, Spanish ham (Iberico or Serrano), or fruits like oranges, for example, or the reputation of Spanish chefs, the country is full of reasons to enjoy a delightful gastronomic experience. Despite its cultural and historical ties to the Maghreb and Eastern countries, Spanish cuisine generally does not use many spices, and people appreciate the food for its own tastes. An exception is Pimentón, a spice highly cherished especially in Castile and the Basque Country.

The foundation of Spanish cooking is naturally olive oil, and Spain is the world's leading producer of this product. According to the International Olive Council, the country has 29 designated origin labels for olive oils spread throughout its territory. This is a testament to the excellent quality of the extra virgin olive oils produced.

Also used are Saffron. Saffron from La Mancha has a protected designation of origin, setting it apart from other production processes—unique and original. It involves drying by slow roasting over low heat rather than sun drying, which seems to be responsible for the superior quality of the product from this region. It also has a higher content of safranal and coloring capacity, and it is sold only in threads, never ground.

Vera pepper provides a strong reddish color to dishes. It is produced from grinding red peppers of various varieties such as: Ocales, Jaranda, Jariza, Jeromín, and Bola. Its flavor, aroma, and color are stable due to the slow drying process, which involves smoke drying. It is cultivated and processed in the La Vera region, in the province of Cáceres.

Spanish raw ham (“jamón”)—either Iberico or Serrano—remains a cornerstone of Spanish gastronomy. Iberico ham is made from Iberian pig breeds, with a designated origin based on specific production and curing methods.

The region offers a remarkable culinary diversity of seafood such as prawns, crabs, lobsters, as well as meat and fish, thanks to its geographical location bordering the Atlantic Ocean and the Mediterranean Sea.

And let’s not forget that a good Spanish wine is always a magical ingredient for a fine dish. Thanks to the excellent wine harvests from Catalonia, La Rioja, Galicia, and Castilla-La Mancha, they satisfy the palates of lovers of quality ingredients, often paired with a touch of wine or simply as a complementary element.

Spanish cuisine primarily derives from the Mediterranean diet, therefore olives of different varieties, garlic, tomatoes, and onions are frequently used, ingredients found at the base of most dishes prepared by its people and culinary experts.