Spanish cooking celebrates regional diversity and the convivial spirit of shared plates. In Andalucía you’ll find chilled soups like gazpacho; in the Basque Country, pintxos top bread with seafood, peppers, or jamón; and in Valencia, paella showcases saffron rice cooked until the prized socarrat forms a toasty crust. Olive oil anchors the pantry, while sherry vinegar, smoked paprika (pimentón), garlic, and parsley provide signature accents. The rhythm of meals favors long lunches and late dinners, often beginning with a round of tapas that highlight preserved fish, olives, cheeses, and quick sautés.
Core dishes illustrate technique: Tortilla Española is a silky potato-and-onion omelet set gently in a pan; Paella Valenciana layers sofrito, short-grain rice, stock, and seasonal proteins without stirring; Gambas al Ajillo sizzles shrimp in olive oil with chili and garlic; and Churros con Chocolate balances crisp fried dough with a thick, bittersweet dip. Good rice selection (Bomba or Calasparra), saffron bloomed in warm stock, and appropriate pans make a difference. Season assertively yet cleanly, and finish with fresh herbs or a squeeze of lemon to brighten rich flavors.