page_title: Spain
section_title: Cuisine
hierarchical_section_title: Spain / Culture / Cuisine
caption_attribution_description: English: Paella - original Paella from Valencia Deutsch: Paella - original valencianische Paella Español: Paella - Paella valenciana autentica
context_page_description: Spain, officially the Kingdom of Spain, is a country in Southwestern Europe with some pockets of territory across the Strait of Gibraltar and the Atlantic Ocean. Its continental European territory is situated on the Iberian Peninsula. Its territory also includes two archipelagos: the Canary Islands off the coast of North Africa, and the Balearic Islands in the Mediterranean Sea. The African enclaves of Ceuta, Melilla, and Peñón de Vélez de la Gomera, makes Spain the only European country to have a physical border with an African country. Several small islands in the Alboran Sea are also part of Spanish territory. The country's mainland is bordered to the south and east by the Mediterranean Sea except for a small land boundary with Gibraltar; to the north and northeast by France, Andorra, and the Bay of Biscay; and to the west and northwest by Portugal and the Atlantic Ocean respectively.
  With an area of 505,990 km², Spain is the largest country in Southern Europe, the second-largest country in Western Europe and the European Union, and the fourth-largest country by area on the European continent.
context_section_description: Spanish cuisine consists of a great 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. In particular, three main divisions are easily identified:
  Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia – heavy use of seafood, such as pescaíto frito (fried fish); several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arròs negre (black rice) from Catalonia.
  Inner Spain – Castile – hot, thick soups such as the bread and garlic-based Castilian soup, along with substantial stews such as cocido madrileño. Food is traditionally conserved by salting, such as Spanish ham, or immersed in olive oil, such as Manchego cheese.
  Atlantic Spain – the whole Northern coast, including Asturian, Basque, Cantabrian and Galician cuisine – vegetable and fish-based stews like caldo gallego and marmitako. Also, the lightly cured lacón ham. The best known cuisine of the northern countries often rely on ocean seafood, as in the Basque-style cod, albacore or anchovy or the Galician octopus-based polbo á feira and shellfish dishes.
caption: Paella, a traditional Valencian dish[267]
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