A taste of the Spanish cuisine

Spain is a wonderful tourist destination: with sun and warmth and nice people, great architecture and accessible prices, it attracts thousands of international tourists every year. Yet, there is one particular aspect that drives many to the fascinating, but also serious activity of traveling: food! Today I suggest we sit down and get a taste of the Spanish cuisine.

Food is more than sustenance: it is a form of expression, and the Spanish dishes have the spice and the sun of the proud plains of their country. Basically, there are two main coordinates of Spanish cuisine: the rural and the coastal. We’ll see what all that is about in a minute.

Ever since the time of the Romans, the Spaniards cultivated grapes and developed viticulture. But the cuisine of the Spanish has been influenced by other invaders as well: the Moors, Arabs and Berbers brought new foods to Spain: sugar, rice, lemons, oranges, watermelon and peaches, as well as almonds. Later, as Europe discovered America, the foods we eat today became household ingredients for Spanish recipes: potatoes, tomatoes, cucumbers, corn, pepper, vanilla and chocolate.

Spanish cuisine today is very regionalized, but let’s look into what dishes are Spanish in everyone’s eyes:

Paella is widely regarded as Spain’s national dish. Originating in Valencia, it is made of rice and encompasses virtually the entire history of the country, from its Roman roots to modern days. There is also a seafood paella variety.

Jamon Iberico is the national cured ham. Made of pork. It is produced by salting and drying the ham for a couple of weeks, rinsed and let to dry another four to six weeks. Did you think it ends here? The curing process that follows can take up to a whole year!

Next time, we will talk more about Spanish dishes. Until then, get an airport transfer from Alicante airport and visit the beautiful Valencia to taste true paella!

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