Spanish Cusine

Gastronomy
Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters thatsurround the country, and reflects the country's deep maritime roots. Spain's extensive history with many cultural influences has led to an array of unique cuisines with thousands of recipes and flavours. Itis also renowned for its health benefits and fresh ingredients, as Mediterranean diet.
Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to allor almost all of Spain's regions, even though some of them have an origin known and associated with specific places.
Examples include most importantly Potato omelette ("tortilla de patata","tortilla española" or just "tortilla"), paella, various 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 dessertsand cakes: flan, custard, rice pudding, torrijas, churros, and madeleines are some of the most representative examples.
Mediterranean Spain: all such coastal regions, from Catalonia to Andalusia:heavy use of seafood, such as pescadito frito; several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arroz negro from Catalonia.
Inner Spain – Castile: hot, thicksoups such as the bread and garlic-based Castilian soup, along with substantious stews such as cocido madrileño. Food is traditionally conserved by salting, like Spanish ham, or immersed in olive oil,like Manchego cheese.
Atlantic Spain: the whole Northern coast, including Asturian, Basque, Cantabrian and Galician cuisine: vegetable and fish-based stews like pote gallego and marmitako. Also, the...