Then eat and Spain drink again

Let's eat and drink first, then sleep for two hours, then eat and drink again. Viva Espana, the hedonistic gastronomic culture that we all secretly wish was ours. All of the bar-hopping and tapas-eating, the light work, and the 9 p.m. The countless porron challenges, the banquets —

 

this is a culture built on, around, and even inside food.

Spaniards gourmandize in the same way that they flamenco dance with uncontrolled zeal. They eat snacks throughout the day, with large meals in between. From the fruits of the Mediterranean Sea to the riches of the Pyrenees, from the Moorish saffron and cumin notes to Ferran Adria's mad molecular experiments, Spanish cuisine is both timeless and forward-thinking.

 

Jamon Iberico is a complete cured ham hock carved in a medieval process by clamping it down in a wooden platform.

Churros are the best sweet fried dough in the world.

Gazpacho is refreshing, but it's essentially a liquid salad.

 

One of the most enjoyable aspects of vacationing in Spain is eating. Spain has a more diversified topography and climate than many people realize, despite its reputation for sun-drenched beaches and scorching temperatures. The country's landscapes are diverse, with the icy Pyrenees Mountains in the north, the lush and wet coastal northwest that borders Portugal, and the undulating hills of the center plains. This means that Spain has a fantastic cuisine offering.

 

Regional culinary specialties abound, so there's always something tasty to try no matter where you go. Valencia is the birthplace of paella, a popular rice meal prepared with rabbit and seafood and dyed yellow with saffron. Galicia is recognized for its delectable fresh seafood and crisp wines, both of which reflect the rough coastline and damp climate of Spain's less-traveled but magnificent northwest portion.

 

Basque sheep's milk cheeses, Espelette red peppers, and a great assortment of fresh food, not to mention Ibérico pigs, which create jamón serrano and jamón ibérico, are well-known. Both compare favorably to Italy's Prosciutto di Parma and are among the best examples of cured ham in the world.

 

Spain is also one of the world's leading producers of high-quality olive oil and wine, so you're almost certain to find a fantastic variety of flavors and gastronomic delights here!

 

There's no denying that Spaniards know how to have a good time, and this is mirrored in their dining habits. When compared to other Western European countries, the pace is wonderfully slower, and the hours are later. Spaniards are known for sitting down to a leisurely dinner at midnight, especially on weekends.

 

Restaurants don't open for dinner until 8:30 or 9:00 p.m., in fact. Many communities still observe the culture of a midday nap or siesta, in which businesses close for a few hours in the early afternoon before reopening in the evening, especially during the summer. Don't be surprised if you come across this cultural tradition, even though it isn't as common as it previously was.

 

Another distinction is that Spaniards prefer to snack and eat small plates (tapas) rather than having each person eat his or her own main entrée. Tapas are quite popular for a reason! This method of eating allows people to sample a wide range of dishes. It also promotes sharing, sampling, and a more pleasant dining experience.

 

Furthermore, drinking and eating are frequently combined. When you order a beer, wine, or cocktail in numerous bars across the country, you'll usually get a free plate or two of olives, crackers, cheese, or another snack. In fact, some pubs are as well-known for their nibbles and tapas as restaurants!

 

Meals are generally leisurely since people eat and drink slowly in this country. Embracing Spanish eating culture may keep you awake later at night, but it will also introduce you to delicious flavors and inspire you to slow down, take it all in, and relax!

 

While the dishes vary from state to state, basic elements are found in all of them. Pork reigns supreme in this country, appearing in a variety of meals and preparations such as cured ham, smoky sausage (chorizo), and blood sausage (morcilla). Eggs, potatoes, olive oil, shellfish, bread, and nuts are also common ingredients. Furthermore, the Spanish palate is not one for spice or strong flavors, so don't anticipate your tongue to burn from chili peppers or to taste overly seasoned foods.

 

The flavors are light and straightforward, allowing the diner to focus on the quality of the ingredients. While there are regional specialties, there are a few meals that are popular all over the country:

 

Paella

Despite its origins in the seaside city of Valencia, this dish has become a staple of Spanish cuisine and is undoubtedly one of the most well-known among tourists. There are numerous types, and one could sample as many as there are cooks. A base of sofrito (a slowly simmered mixture of onions, carrots, garlic, bell peppers, or all of the above), rice, saffron (which gives it the yellow color), and some combination of shellfish and meats are, however, required. There are also vegetarian options.

 

Gazpacho

For much of the year, Spain's sunny, hot atmosphere makes gazpacho extremely pleasant and refreshing. This chilled soup is created with tomatoes that are ripe and luscious, cucumbers, olive oil, bread, and bell peppers. Blend the ingredients until silky smooth, then refrigerate before serving in bowls or glasses. People in Andalusia, in southern Spain, drink it every summer day, and tapas bars always have jugs on the counters.

 

Tortilla

No, this isn't a maize or flour tortilla like the ones served in Mexican restaurants. Tortilla is a Spanish word that means "omelet." Eggs, potatoes, and sometimes onions are the traditional ingredients, but chorizo (smoky sausage), ham, or veggies are also popular additions. Tortillas are available at all hours of the day and in a variety of restaurants. A Spanish tortilla is typically served at room temperature and resembles a frittata (thick and nicely cooked).

 

Bravas Patatas

Patatas bravas, perhaps the most popular tapas, come in a variety of forms across Spain, but all contain fried potato chunks topped with a creamy sauce. Bravas sauce is created with pimentón (Spanish paprika), olive oil, flour, and stock in Madrid (never tomatoes). Garlic is used by some people. Some want a smidgeon of sherry. Others continue to preserve their secret ingredients with zeal.

 

Ajillo's Gambas

This popular cuisine will undoubtedly be seen, if not smelled, as soon as you reach Spain. This smoky tray of fresh prawns is produced by sautéing garlic in olive oil, then adding the prawns (the bigger and fresher the better), and concluding with parsley. The dish is simple but tasty, and it can be found all throughout the country.

 

The regional foods of Spain reflect the country's geography, climate, and geographic diversity, as well as the semiautonomous ethnic and linguistic communities that have lived in various areas for years, if not centuries. The concept of a single Spanish identity is problematic, resulting in a population made up of people from several regions, each with their own linguistic, cultural and gastronomic traditions.

 

In terms of cuisine, the Basque region in central north Spain (near the French border) is probably the most well-known. Fresh vegetables, a variety of local cheeses and wines, closeness to Atlantic Ocean seafood, and cultural pride in its food have resulted in some of the country's most delicious foods and dishes. San Sebastian (Basque Country's cultural hub) has more Michelin-starred restaurants per capita than Paris! To sample some of the best of what the country has to offer, visitors simply need to stroll through the picturesque streets and stop by any pub or restaurant.

 

Catalonia, another semiautonomous province in the northeast, is centered around Barcelona, which has its own distinct flavor. While the language (Catalán) sounds like a blend of Spanish and French, the cuisine is distinctively Catalan and frequently differs from what diners would find elsewhere in the country.

 

Galicia is located in northwest Spain, bordering Portugal to the south. Bagpipes and kilts are common among the locals, who have roots in the Gaelic and Celtic traditions of Ireland and Britain. Galicia produces some of the most clean, refreshing white wines in the world. Also, due to its rough coastline, much of the native cuisine includes a lot of fish.

 

Andalusia, in southern Spain, is another region. Sevilla, Cordoba, Ronda, Granada, and Malaga are among the most attractive and historic cities in Spain. Much of Spain's culture, including its cuisine, was influenced by the Moors (North African Arabs who lived in Spain for centuries). The region's sunny, hot environment produces wines that are significantly different from those produced in the north, and it's also a prime olive-growing zone. After all, Spain is one of the world's top producers of olive oil.