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Spanish cuisine consists of a huge variety of dishes which stem from differences in geography, culture and climate.

It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots.

Spain's extensive history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors.

The essential ingredient for real Spanish cooking is olive oil, as Spain produces 44% of the world's olives. However, butter or lard are also important,  specially in the north.

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions, even though some of them have an origin known and associated with specific places.

Examples include the potato omelette ("tortilla de patata", "tortilla espa๑ola" or just "tortilla"), gazpacho, paella, stews, migas, sausages (such as embutidos, chorizo, and morcilla), jam๓n serrano, and cheeses. There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region.

Where to sample Spanish food