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Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as Sofrito). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas and are snacks and appetizers commonly served in bars and cafes.
Rice was possibly introduced for the first time by Byzantine Empire in the Iberian Peninsula by the 6th century. After the Muslim conquest of the Iberian peninsula in the 8th century, Arabs expanded rice cultivation, (2025). 9788474292572, Editorial Glosa. ISBN 9788474292572 bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such as sugar cane, watermelon, lemon and oranges. Other ingredients possibly introduced in the Iberian Peninsula during the Hispano-Muslim period include sorghum, spinach, eggplant, peach, apricot and saffron. The most famous Spanish dish, paella, uses two ingredients that were probably popularized during the Al-Andalus period: rice and saffron.
Moors also developed the basis for the art of pastry-making and introduced escabeche, a food preservation technique relying on vinegar. Dishes like Ajoblanco, alboronía, alajú, hallulla, albóndigas, mojama, arrope, were some of the many legacies of Moorish cuisine. Although Muslim religion did not allow alcoholic drinks, the consumption of wine was widespread as the Qur'anic precepts never got to overrule the preexisting traditions. There are many accounts of the "drinking chats" of Abd al-Rahman II, Abd al-Rahman III and Almanzor.
Observing the kashrut regulations, Jews and Converso opted for blood-drained meat without fat, outright rejecting bacon. were an important part of the Jewish cuisine in the Middle Ages, most notably adafina (a local name for a Cholent dish) along with other Jewish culinary legacies in Spain. Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin.
The history of cookbooks in Spain can be traced back to works such as the (1324) and Ruperto de Nola's (1520), both written in the Catalan language. Other of the earliest cooking books in pre-modern Iberia are the by Murcia-born Ibn Razīn al-Tujībī and the anonymous Kitāb al-Ṭabikh fī al-Maghrib wa al-Andalus fī ʽAṣr al-Muwaḥḥidīn, li-muʽallif majhūl, written in Arabic.
Influenced by Arabic harisa, grain-based soups such as farinetes (along the Mediterranean coast) and, similarly, gachas (in the Meseta Central) were customary in Early Modern Spain.
Foreign visitors noted with disdain the Spaniards' use of olive oil and lard for cooking rather than their preferred butter. The latter was barely available and, according to the 17th-century account of Madame d'Aulnoy, on the rare occasions that it was, would come "from afar, preserved in pig's tripes and full of worms". Butter was only produced locally in places such as Galicia, Asturias and Soria, or was imported, preserved in potassium nitrate, (the so-called "Flanders' butter").
By the 18th century, many American ingredients, such as peppers and tomatoes, had been fully incorporated into Spanish cuisine. Contemporary foreign visitors, such as French ambassador Jean-François de Bourgoing, judged negatively this change happening in Spain by the late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes."
Spain was the bridge for the Columbian exchange between the rest of Europe and the New World. Many traditional Spanish dishes such as Spanish omelette (an omelette made with potatoes), would not be possible without the Columbian exchange. Gazpacho, salmorejo, and pan con tomate are made with tomatoes, which traveled from the New World to the Old World.
For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional cuisines. One positive foreign take on the Spanish dishes—opposing the largely negative views of other foreign commentators—was that of Richard Ford, who was fond of Spanish specialties such as sherry and ham.
Modern Spanish cuisine was gestated in the late-19th to early-20th century, with gastronomes and writers such as Mariano Pardo de Figueroa (Dr. Thebussem), José Castro y Serrano, Ángel Muro, Emilia Pardo Bazán, and Dionisio Pérez, some of whom put effort into developing the idea of a "national cuisine" recognisable by Spaniards as their own.
Keen on participating in the Spanish nation-building process, Dr. Thebussem, in an autochthonous example of culinary nationalism, proposed to the King's Chef that the olla podrida (a rustic stew typically made of meat, legumes and other vegetables) should be served at official banquets as a national dish. This could be considered an important step in the process of straying away from the French cooking paradigm, which was dominant in the 19th century in Europe. Olla podrida had been previously ridiculed in foreign (most notably French) satires.
Although the new foodscape built in opposition to the French centralist culinary model accounted for the awareness of the distinctive regional singularities, subsequent food writers in the country would continue to cope with the tension between the Spanish peripheral and centralist foodscapes.
The influential cooking book 1080 recetas de cocina by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible. This was not a book exclusively of Spanish traditional recipes, but also included French recipes, bringing an exotic penchant to Spanish homes.
Televised cooking shows started in the country in 1984 with Con las manos en la masa. (2025). 9788492462155, Biblioteca Nacional de España. ISBN 9788492462155
Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a Elevenses.
Lunch ( el almuerzo or la comida, literally meaning "the meal"), the large midday meal in Spain, contains several courses, especially in restaurants. In some regions of Spain, the word almuerzo refers to the mid-morning snack, instead of lunch. Lunch usually starts around 2:00–2:30 p.m. and finishes around 3:00–3:30 p.m., and is usually followed by sobremesa, which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one or two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish, and a dessert such as fruit, yoghurt or something sweet. Tapas may also be typically served before or during lunch.
According to a 2017 report, the Spanish government has taken steps to shorten the traditional long lunch break in an effort to end the workday earlier. Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening.Jones, Sam (2016). "Working 9 to 8: Spain seeks to shorten 11-hour working day". The Guardian. Retrieved 2016-12-20. "Spain, Land of 10 P.M. Dinners, Asks if It's Time to Reset Clock". The New York Times. Retrieved 2016-12-20.
La cena, meaning both dinner or supper, is taken between 8:30 p.m. and 11:00 p.m. It typically consists of one course and dessert. Due to the large time span between lunch and dinner, an afternoon snack, merienda, equivalent to afternoon tea, may take place at about 6:00 p.m. At merienda, people typically drink coffee, eat something sweet, or eat a sandwich or a piece of fruit.
Some country-wide staple dishes common throughout Spain include croquetas (croquettes), paella (a rice dish from the Valencian community), ensaladilla rusa (Olivier salad), gazpacho (a cold vegetable soup), and tortilla de patatas (Spanish omelette). There is a disagreement in Spanish society regarding onion as an ingredient in the Spanish omelette, often accompanied by highly opinionated views on either side.
Tapas (), served before lunch or dinner, or during them, are common. It is also common for tapas to be provided as a complimentary appetizer in bars and cafes when ordering a drink. Other common tapas include mejillones en escabeche (marinated mussels), gildas, albóndigas (meatballs), callos, torreznos, or raxo de cerdo.
Eating olives as a snack is common. Meat dishes include flamenquín, pringá, oxtail stew, and Menudo Gitano (also called Andalusian tripe). Hot soups include sopa de gato (made with bread), caldillo de perro (fish soup with orange juice) and migas canas. Fish dishes include pescaíto frito, soldaditos de Pavía, and parpandúa.
Cured meats include serrano ham and ibérico ham. Typical drinks in the area include Anisette, wine (such as Malaga, Jerez, and Pedro Ximénez), and Brandy.
are very important to Aragonese dishes, but the most popular vegetables are borage and thistle, as well as the famed . and ham from Huesca are frequently used cured meats. Among the cheeses, is notable. Fruit-based cuisine includes (English: 'fruits of Aragon', covered in chocolate) and maraschino cherries. Melocotón con vino consists of , a regional peach variant, infused in red wine with sugar and cinnamon.
Other sweet Aragonese specialities are trenza de Almudevar, Pastisset, (a type of nougat), , and Españoletas (a kind of local cookie). Cocina Aragonesa | El fogón ilustrado
The prevalence of peaches in Aragonese cuisine extends to drinks. Sopeta is a traditional beverage emerging from sliced peach, white wine and sugar. The best-known of Aragon are those from Cariñena, Somontano (Huesca), Calatayud, and Campo de Borja.
Pork-based foods such as , , and (chorizo-stuffed bread rolls) are popular. Common meat dishes include (roasted veal), cachopo (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and . Fish and seafood play an important role in Asturian cuisine. The Cantabrian Sea provides a rich variety of species, including tuna, hake and sardines. Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese, a pungent, blue cheese developed in the regions near the Picos de Europa. Other popular cheese types are gamonéu afuega'l pitu, and . These are usually enjoyed with the local cider, a low-alcohol drink made of Asturian apples with a distinctive sourness.
Asturian cider, , made of a special type of apple, is traditionally poured escanciada from a certain height, usually over the head of the waiter/server. When the cider falls into the glass from above, the drink "breaks", becoming aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.
Notable desserts are (similar to crêpes, usually filled with cream or apple jam), rice pudding (white rice cooked with milk, lemon zest and sugar), and (puff pastry cakes filled with almond mash and covered with sugar glaze).
Txakoli or chacolí (a white wine characterised by its high acidity and a lesser-than-average alcohol content) is a staple drink from the Basque Country, produced in Álava, Guipúzcoa and Biscay. Basque cider is popular following the apple harvest and is served in cider houses and bars.
The aboriginal people, Guanches, based their diet on gofio (a type of flour made of different toasted grains), shellfish, and goat and pork products. Gofio is still consumed in the islands and has become part of the traditional cuisine.
A sauce called mojo is very common throughout the islands. It has been adapted and developed in many ways, so that it may complement various main dishes. Fish dishes usually require a "green mojo" made from coriander or parsley, while roasted meats require a red variety made from chilli peppers that are commonly known as mojo picón.
Some classic dishes in the Canary Islands include papas arrugadas, almogrote, frangollo, rabbit in salmorejo sauce, and stewed goat.
Some popular desserts are truchas (pastries filled with sweet potato or pumpkin), roasted gofio (a gofio-based dough with nuts and honey), príncipe Alberto (a mousse-like preparation with almonds, coffee, and chocolate), and quesillo (a variety of flan made with condensed milk).
Wineries are common in the islands. However, only Malvasia wine from Lanzarote has gained international recognition.
Cantabrian pastries include and Quesada pasiega. Dairy products include Cantabrian cream cheese, , picón Bejes-Tresviso, and .
As for alcohol, orujo is the Cantabrian pomace brandy. Cider ( sidra) and chacoli wine are also favorites.Barreda, F. The chacoli Santander in the 13th to 19th centuries. Maxtor Editorial Library. 1943. 2001 edition, first reprint. . "'Vignobles et vins du Nord-Ouest de l'Espagne, Alain Lemps." "The txakoli of Burgos Valle de Mena wants OJ" 2005. Accessed 19 January 2008. Cantabria has two wines labelled denominación de origen calificada ('denomination of qualified origin'): Costa de Cantabria and Liébana.
Some traditional recipes are gazpacho manchego, pisto manchego, and . Also popular in this region is , a kind of foie gras. Manchego cheese is also renowned.
Because its lands are dry, and thus unable to sustain large amounts of cattle living on grass, an abundance of small animals, such as rabbit and especially birds (pheasant, quail, partridge, Domestic pigeon), can be found. This has led to game meat being incorporated into traditional dishes, such as conejo al Ajillo (rabbit in garlic sauce), (marinated partridge) or huevos de codorniz (quail eggs).
Major wines in Castilian–Leonese cuisine include the robust wine of Toro, reds from Ribera del Duero, whites from Rueda, and from Cigales.
Cured pork cuisine includes botifarra (white and black) and the fuet of Vic. Fish dishes include (fish stew), cod stew, and arròs negre. Among the vegetable dishes, the most famous are calçots and escalivada (roasted vegetables). Desserts include Catalan cream, Biscotti, panellets, tortell, and neula.
Other meat dishes include lamb stew or goat stew ( caldereta de cordero and caldereta de cabrito). Additionally, meat dishes can include game meats, such as wild boar, partridge, pheasant, or venison.
Distinctive cheeses from the region include the so-called quesos de torta (sheep milk cheeses typically curdled with the infusion of thistle). Both the torta of La Serena and the torta of El Casar enjoy a protected designation of origin. Among the desserts are leche frita, , and pestiños (fritters), as well as many sweets that have their origins in .
Cod preparations are well-known, and tench is among the most traditional freshwater fish, with fish and vegetable dishes such as moje de peces or escarapuche.
Soups are often bread-based and are served in both hot and cold forms. Mentha pulegium is sometimes used to season or soups such as sopa de poleo. Extremaduran ajoblanco ( ajoblanco extremeño) is a cold soup, which is different from Andalusian ajoblanco since it contains egg yolk in the emulsion and vegetables but no almonds.
The northeastern comarca of La Vera produces , a smoked paprika highly valued all over Spain and extensively used in Extremaduran cuisine.
The region is also known for its vino de pitarra tradition (homemade wine made in small earthenware vessels).
The simplicity and authenticity of Galician cooking methods were praised in the early 20th century by the prominent gastronome Manuel Puga e Parga (also known as Picadillo), who praised dishes such as or (fish stew), in opposition to the perceived sophistication of the French cuisine.
Galician seafood dishes are well-known and rich in variety. Among these are , octopus, scallops, crab, and barnacles. In the city of Santiago de Compostela, located along an ancient pilgrim trail from the Pyrenees, it was customary for travelers to eat scallops upon first arriving in the city.
Among the many dairy products is Tetilla cheese.
The queimadas (a folkloric preparation of orujo) consists of mixing alcoholic beverages with peels of orange or lemon, sugar or , prepared in a nearly ritual ceremony involving the flambé of the beverage. Sweets that are famous throughout the Iberian Peninsula are the tarta de Santiago and (crêpes).
La Rioja is famously known in Spain for its red wine, so most of these dishes are served with wine. Rioja wine has designated origin status.
Regional dishes include michirones (beans cooked with bay leaves, hot peppers and garlic), olla gitana, cocido murciano con pelotas, and sopa de mondongo.
Some meat products from Murcia are morcilla (black pudding), which is flavored with oregano, and pastel murciano, made with ground beef. Among fish and seafood preparations are the dorada a la sal, prawns from the Mar Menor, and baked octopus. Rice dishes are common and include caldero, arroz empedrado, paella Valenciana (rice with rabbit and snails), arroz de escribano, and arroz viudo.
Confectionery products include exploradores and pastel de Cierva, typical in Murcia gastronomy and found in almost every pastry shop in Murcia. They are both sweet and savoury at the same time. Paparajotes is another dessert, made from lemon leaves.
This region also has wine appellations of origin, such as the wines from Jumilla, Bullas and Yecla.
Salted products are common and include chorizo de Pamplona, bacalao al ajoarriero, stuffing and sausage. The lamb and beef have, at present, designations of origin. Some dairy products are Roncal cheese, curd, and Idiazabal cheese. Typical alcoholic drinks include claret and pacharán.
Coastal towns supply the region with fish, leading to popular dishes like all i pebre (fish stew), typical of the Albufera.
The desserts in this region include coffee liqueur, chocolate Alicante, arnadí, and horchata, the last two being of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona. Another well-known dessert is peladillas (almonds wrapped in a thick layer of caramel).
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