A Foodie's Fantasy
In Spain food is enjoyed, not just eaten. Moreover, the dining experience also combines admiring the scene and appreciating the company. A majority of Spain’s residents eat out. Restaurants are found on virtually every corner. Tough competition drives down prices to affordable.
Spain's Recipe
The foundation of Spanish cuisine comes from its assorted settlers. Coastlines to spare make fresh seafood major, especially in northern regions. Various types of fish, shellfish and squids are cooked in stews and casseroles, broiled or fried. Preparation styles are endless. Interior regions, like Castile y Leon, pride themselves in roasted meats, like lamb and pork, as well as hearty stews. In Valencia and other eastern regions paella is noteworthy. The dish of rice, fried with saffron and olive oil and garnished with meats and/or vegetables, has brought the province fame. In the south, Andalucía is greatly influenced by the Arabs. Gazpacho, a cold vegetable soup, is a popular dish. Olive oil is used in nearly all dishes.
Crowd Pleasers
Many popular dishes may be found throughout Spain:
Let the Dinner Bell Ring
Breakfast, el desayuno, is often later in the morning. Finding a bite before 8 a.m. may prove problematic. A light meal, a typical Spanish breakfast may consist of coffee or hot chocolate and a pastry. Churros are long, fried and sugared like a doughnut, and are very popular. Lunch, el almuerzo, is the largest meal of the day and is eaten in the early afternoon. It usually consists of a meat and vegetable, ending with a dessert cheese or fruit. Le cena, dinner, may begin anywhere between 9 p.m. and midnight. Diners may choose to eat a full meal or tapas.
Nibble More Than a Little
Tapas are a tradition of smaller portions of cheese, meats, pastries and vegetables served hot and cold. They are a great way to share a number of flavors among friends. These places may sometimes compensate for free treats with overpriced drinks. However, tapas usually upgrade with every drink.