Spanish cuisine

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 that surround 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 literally thousands of recipes and flavors. It is also renowned for its
health benefits and fresh ingredients, as Mediterranean diet.

History
The first introduction of a product to ancient Iberia was that of wheat. Wheat was thought to be brought
by Iberians from the south of the peninsula.[citation needed] It was perhaps brought from Aquitaine, due
to the difficulty of transporting from the south[clarification needed]. In time, the wheat of Iberia came to
be considered to be the best in the Roman Empire, and became one of the main commodities of foreign
trade. The Romans' early approval of wheat led to its spread from Spain to Greece and Egypt and easterly
parts of Russia.

There were two major kinds of diet in the peninsula. One was found in the northwest part of the
peninsula, with more animal fats, that correspond to the husbandry of the north. The other could be
considered the precursor of the Mediterranean diet and was found in the southerly parts of the peninsula.

Roman cuisine
As early as Roman times, with the exception of products later imported from the Americas, many modern
foods were consumed, although mostly by the aristocracy, not the middle class. Cooking references from
that era discuss the eating habits in Rome, where foods from all of the Empire's provinces were brought.
Thousands of amphorae of olive oil were sent to Rome from Spain. Nonetheless, and especially in the
Celtic areas, consumption of animal products (from lamb, beef, etc.) was more common than
consumption of vegetables.

Already in that era, cabbage was well known and appreciated, and considered a panacea for various
ailments. Other popular vegetables of that time were thistles (such as artichokes) and onions.

In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige. The export of pork products
became the basis of a strong local economy.

It is almost certain that lentils were consumed in Roman Spain, because they formed a staple food for the
army and because they are easy to preserve and transport. Fava beans were known from antiquity and
were considered sacred by the Romans. In the Saturnalia, the later December festival in honor of Saturn,
fava beans were used to choose the king of the festival. This custom is believed to be the source of the
present day custom of hiding an object in the roscón de reyes (similar to the sixpence traditional in a
Christmas pudding); until quite recently, that object was a fava bean. Chick peas were also popular,
primarily among the poorer classes.

Mushrooms were common and popular in the northern part of the country.

They mastered the science of grafting. According to Pliny, Tibur saw a tree that produced a distinct fruit
on each of its limbs: nuts, apples, pomegranates, cherries, pears, but he added that they dried out quickly.
Viticulture already was known and practiced by the Romans, but it seemed as well the fact that it was the
Greeks who extended the vine across the Mediterranean region. This includes those wines that were most
popular in the Empire.

In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using
their hands, because forks were not used for eating. Tablecloths were introduced in the 1st century. They
came to use two plates, one flat (platina or patella) and the other deep (catinus), which they held with the
left hand. That hand could not be used for many other things while eating, given that they ate with their
left arms while reclining in bed, so that only the right hand was free. They used spoons, which, like today,
had different sizes, depending on what they were used for. The first spoons were made from clam shells
(hence, the name cuchara), with silver handles.

The mode of flavoring and cooking was quite distinct from what is found in modern times.

Ingredients & Typical Foods

The two basic ingredients of all Spanish food are olive oil and garlic. However, because Spain has very
distinct geographical regions, settled by different ethnic and cultural groups, and because the weather
varies from province to province, the regional cuisines are very different. Many times the only common
ingredients are olive oil and garlic!

Here is a list of typical ingredients and foods:

Olive oil - Spanish recipes either call for olive oil or lard, mainly olive oil. Extra virgin olive oil is worth
the added expense. Spain is a leading producer of olive oil and olives are grown all over the south of
Spain. Learn Tips for Frying with Spanish Olive Oil.

Ham - or as the Spanish say, jamón is a very prized food. Spaniards take their ham very seriously and
will pay a high price for top-quality ham. There is even a denomination of origin for certain types of ham!
So proud are Spaniards of their ham, that there are several museums of ham, or museo de jamon. You will
see different types on menus or in supermarkets, but typically it will be jamón serrano or ham from the
sierra or mountains. Learn all about jamón español in our introduction!

Fish and Seafood - Because Spain is located on the Iberian Peninsula and is surrounded on three sides by
water, fresh seafood is always plentiful in the markets and is eaten daily. Everything from halibut to
shrimp, and even octopus and baby eels are common to see in the markets and on menus.

Cheeses - Wonderful cheeses of every type can be eaten in Spain. Spanish cheeses are made from sheep,
cow, goat milk and mixed. Types range from aged cheeses, such as the manchego variety from La
Mancha, to the soft creamy cheeses such as tetilla from Galicia and everything in between. There are even
blue cheeses that mature in limestone caves, such as Cabrales. Cheese can be eaten as a tapa as well as
during meals and for dessert.

Sausages - Spanish love sausage, in particular their chorizo, a pork sausage made with paprika. Again,
there are many types of chorizo, from fresh and soft to smoked and aged. Every local market offers a
variety and Spanish families often make their own in the winter and hang them in the cellar or the attic to
dry.
Beef, Lamb and Pork - All three meats are common and can be roasted, grilled over the coals or sautéed
in a sauce. Generally, Spanish prefer veal and suckling lamb and pig. Roasted meats are a popular dish for
holidays and festive occasions.

Eggs - Eggs are eaten daily either fried, deviled, or in a Spanish omelet, called a tortilla espanola in
Spain. They are an essential part of many recipes, including desserts and salads.

Chicken - Chicken is very popular and is eaten regularly. It is prepared in every way, but mostly
commonly is fried, roasted or stewed.

Fruits and Vegetables - Spanish eat lots of fresh fruit as snacks or as the last course to their meals. A
fresh fruit bowl sits in every kitchen. Simple salads and sautéed vegetables are eaten every day. Popular
dishes often include eggplant and zucchini.

Legumes - Beans of all types are eaten regularly. Beans and chickpeas (garbanzo beans) have been a
staple of the Peninsula for centuries and rivaled bread as the most commonly eaten food!

Nuts - Spain is one of the top producers of almonds, hazelnuts and walnuts. Almond-based and milk-
based desserts are very common. Turron, the almond nougat candy eaten at Christmas is probably the
best-known of these sweets. Many recipes of Arabic origin contain crushed almonds. Hazelnuts, not
almonds are the most popular nut to be mixed with chocolate.

Herbs and Spices - Garlic, onions and herbs such as oregano, rosemary and thyme are used, but garlic
more than the others.

Cooking Methods

Cocido, olla, pote, guiso, estofado or escudella are the Spanish terms for stew. This is one dish that could
be called characteristic of Spain, although each region has its own version. Spanish do not only stew, they
roast,fry and saute many foods. It is not as common to bake or broil, although they do grill meats on a
metal plate or on a charcoal grill.

As the Spanish say to wish everyone a good meal, "Buen provecho!"