Cuisines
Spanish Cuisine
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Spanish cuisine varies markedly by region, tied to local geography from Galician seafood to Andalusian gazpacho, but shares an abundant use of olive oil, garlic and saffron across the whole country. Centuries of Moorish rule under Al Andalus, from 711 to 1492, diffused rice cultivation and citrus fruit into the Iberian peninsula, and tomatoes and potatoes arrived from the Americas after 1492 and became central to dishes such as gazpacho and salmorejo. Tapas, small dishes traditionally served with a drink, are widely regarded as identifying Spanish gastronomic culture internationally.
Facts
Signature TechniqueCooking rice slowly in a wide shallow pan over an open or low heat, the technique behind paella and its many regional variants. 1 Origin RegionThe Iberian Peninsula, southwestern Europe. 2 Cross-Tradition Connections
Associated With
More than three hundred years of Spanish colonization introduced fiesta foods, wheat pastries and a name that came to be attached to the pre existing native vinegar cooking technique, adobo.
Expresses Tradition
Features Dish
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: Spain, originated there.
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