Spain’s passion for food is a sacred way of life. Shaped by history, geography and cultural influences, you can eat your way from coast to coast from Galicia’s seafood to Andalusia’s Moorish spices. This country is definitely more than just paella! Here’s how food differs throughout Spain.
The North
The north of Spain is where the sea meets innovation. As you would expect from a coastal region, seafood is caught, cooked and savoured in abundance. Octopus, cod, tuna and squid are just some of the many types of seafood you can try; often cooked simply but bursting with flavour. Special mention must be made of San Sebastian, located in the Basque Country region. It has everything from fine dining due to the highest concentration of Michelin-starred restaurants in Spain, to cosy and casual pintxos bars whose menus feature a variety of protein skewered onto toasted bread pieces.
The Centre
The words ‘hearty and historic’ come to mind when thinking of the food comes the centre of Spain. Cities like Castile and León, Madrid and Castile-La Mancha sit on a high plateau where winters are cold and summers are dry. With a greater reliance on local farms (than the coast), food is naturally heartier in this landlocked region. Think slow roasted stews like cocido madrileno – a chickpea, pork, chorizo and vegetable stew – served with thick slices of bread to soak up those savoury juices. For the best of both worlds, head to Madrid. Not only are there traditional taverns, but there are also tapas bars and vibrant markets, just made for long lunches and late-night meals.
The East
For a taste of true paella, Valencia in eastern Spain is the birthplace of this iconic dish. Historically a humble farmers’ meal made with rabbit, chicken and beans, paella has been transformed into a globally recognised meal. There is even a noodle version, called fideua (also a must-try!). The Eastern regions are privy to both the coast and the land, so you’ll find plenty of lighter dishes with a Catalonian twist. Expect the savoury joys of grilled seafood, plenty of fresh vegetables, and moreish olive oils; as well as sweet treats like crema catalana (their version of crème brûlée), and farton pastries created specifically to be dipped into horchata (a refreshing drink made from rice or tiger nuts).
The South
For a bit of spice, head south. With almost 800 years of Moorish rule under their belts, the south of Spain has a heady mix of cultures from North Africa and Arab influences. Ingredients like almonds, citrus and a variety of spices are combined with the Mediterranean style of cooking, as well as keeping meals refreshing to combat the hot weather. Indulge in gazpacho, fried fish, jamon iberico and tapas galore.
No matter where you are, take your taste buds on an adventure through Spain. Experience this country’s beautiful cuisine on a Globus or Cosmos tour.
