What is local food like in Spain?

Spain is known to be one of the world's culinary capitals.

Its cuisine is eclectic and expansive, and the result of a smorgasbord of different cultures and regions. And while many Spanish restaurants are known for being on the culinary cutting edge, a recurring theme in Spanish dishes is simplicity: ingredients are mostly fresh and altered minimally in order to let natural flavors shine through.

It’s almost impossible to emulate the gastronomical variety of Spain. There are so many regions – each with their own traditional dishes and cooking techniques, that tourists will find themselves overwhelmed by the diversity of fragrances and tastes that emerge from this passionate and bountiful land.

Valencia is the home of paella, the famous rice dish traditionally made with rabbit and shellfish and colored yellow by saffron. Galicia is known for its stunningly fresh seafood and crisp wines, both of which are reflections of the rugged coastline and wet climate of this less-visited yet beautiful northwest corner of Spain. Basque Country is known for its sheep's milk cheeses, Espelette red peppers and incredible array of fresh produce, and don't forget about Ibérico pigs, which produce jamón serrano and jamón ibérico. Both are on par with Italy's Prosciutto di Parma and represent some of the world’s best examples of cured ham.

Spain is also one of the largest producers of high-quality olive oil and wine, and given all this, you’re nearly certain to have a tremendous combination of flavors and culinary delights at your disposal here!