The culinary tradition
Spanish cooking is a set of strong regional cuisines: Valencian rice, Andalusian frying, Basque seafood, Galician shellfish and Castilian roasts. Cured jamón, olive oil and pimentón are the shared pantry, and tapas is a way of eating rather than a menu.
Regional kitchens
Valencia
Rice and paella.
Andalusia
Fried fish and cold soups.
Basque Country
Pintxos and seafood.
