Spanish Cuisine

Mediterranean Spain is known for the Catalan language and its fertile farmland that is perfect for cultivating fresh fruit and vegetables. The azure coastline stretching from Barcelona to Cartagena is ideal for fishing.

Andalusia, in southern Spain, is most famous for its gazpacho (cold tomato-based vegetable soup) that was created to cool off the workers in the hot, dry sun. Inland, Rioja wines are produced which are amongst the world's finest. However today, with the great influx of foreign visitors to the area, availability has greatly increased for all types of European and international food.

The Spanish, like many Latin cultures, make the mid-day meal their biggest, often stretching it out for hours. Work places shut down at 2pm and after a long, leisurely lunch and often a siesta (nap), they return to work at around 4.30pm and work until late evening.

Saffron - Spain is the world´s leading producer of saffron. It is made mainly in La Mancha, a region just south of Madrid. Saffron is a unique spice made from flower stigmas. Each flower yields three stigmas and one ounce of saffron needs an overwhelming 14,000 hand-picked stigmas! This accounts for the high price of saffron, although it is widely available throughout Spain and cheaper than elsewhere. Saffron adds a golden glow and a subtle flavour to foods so remember to appreciate the hard work involved when you next savour saffron.
Sherry - Sherry is derived from the town of Jerez in Andalusia, where it originates. This fortified wine is drunk as an aperitif, with tapas, or after dinner. There are various different types of sherry produced: Fino sherries are light, dry and best when drunk chilled, while Amontillados are sweeter and drunk at room temperature. The most famous fino sherry is “Tio Pepe” from the Gonzalez Byass vineyards - their traditional enormous placards are often seen on the side of the road. Interestingly, these have been declared national monuments.
Cava - Cava is Spain's term for sparkling wine and it is widely drunk in place of champagne. In the UK and USA many people know the Freixenet label. Another cava worth trying is Paul Cheneau Blanc de Blancs, with its clean crisp and complex flavours.
Cured Hams - Spanish jamón Serrano is a Spanish institution and most Spaniards consider it to be the best of Spanish food. In Andalucia, the native breed of pig is a small black pig known as the “Iberico”. Thriving on acorns, it is famous for its superb flavour.
Olive Oil - Andalucia is the world´s number one producer of olive oil and it is natural that it should form the main part of Spanish cooking. The Spanish people eat it drizzled onto toast with their morning coffee.
Black and green olives - These are grown on the same tree. Green olives are simply unripe black olives and are picked in October. Remaining olives ripen and turn black, ready for picking in January or February. In Spain black olives are hardly ever eaten, being used mostly for making oil. Green olives are harvested for eating as tapas or for use as cooking ingredients.