Spanish Cuisine, si!

If you ask me what my favorite cuisine is, I would say Turkish, quickly followed by Vietnamese and Japanese. But in all honesty, I love every cuisine I have ever tasted. Spanish cuisine was never in my top 5, and I was wrong for that. Here is my love letter to La comida española:

Origins

Spanish cuisine has deep roots shaped by centuries of cultural influence. The Romans brought olive oil and wine, the Moors introduced rice, spices, and citrus, and the Americas added tomatoes, potatoes, and peppers. From coastal seafood to mountain stews, Spain’s food is as diverse as its landscapes—always rooted in bold flavors, fresh ingredients, and a love for gathering around the table..

Regions

Spain isn’t defined by one cuisine—it’s a mosaic of regional flavors. From the seafood-rich dishes of Galicia, to the hearty stews of Castilla, the spice-laced cuisine of Andalucía, and the Basque Country’s world-renowned pintxos, every region brings something unique to the table. Costa Blanca is in the Region of Valencia which is the original epicenter of the famous Paella!

A way of life

Food in Spain isn’t just about eating—it’s about ritual, rhythm, and community. Long lunches, late dinners, and the art of tapeo (tapas hopping) reflect a lifestyle that prioritizes connection and pleasure. Meals are slow, shared, and meant to be savored, often stretching over hours. Whether it’s a family meal or a spontaneous snack with friends, eating in Spain is always a celebration.

We ate so much!

We never had tapas for dinner. But wherever we stopped for a drink or a coffee, any little cafe, had an amazing selection of homemade dishes. We tried to be good, but definetely ate in between meals!
Jamón Serrano is THE spanish staple. My dad bought a full leg back in the days, which we would eat a bit each day. My dream was to get one of my own, and eat as much as I want.

Paella is a dish from the Valencia region. Traditionally prepared with rabbit and chicken. But when you travel down the region, you have a wonderful array of variations, from Marisco sea food overload, to the enigmatic black ink of the squid based Negra Paella (my favorite).

Spain is not on the coast of the Mediterranea for nothing, olives, roasted peppers, pickled garlic, cheeses, and other treasures of the local terroir are present in every markets of every town. Handmade, and always fresh, I could feed myself on that for the rest of my life.
We do not always think about seafood, when we think of Spain, but most of dishes are actually ocean inspired.

Gellato is the obvious dessert from Italy, but Spain, just like most of countries in Europe have amazing ice-cream since milk and dairy is just very fresh and of quality. Particular flavors that are unique and popular in Spain are turrón (nougat) and calabaza (pumpkin) both delicious!

La tomate is used in everything. A fresh ripe tomato crushed into purée, sometimes with a little of olive oil and lemon juice, this on a tostada as breakfast, with aioli on bread as a snack, or with canned sardines or ham.
We couldn’t bring much back home, but we loaded the suitcase with some of those canned seafood goodness which make our lunches and snacks a real trip back to Spain.

In conclusion, Spanish cuisine rose up in my world’s food top 5, maybe even top 3. We are planning on going back, and in the meantime, I am going to get a cookbook, and get on some cooking on my own. I might write about that so stay tuned.

Thank you

Anais Vandenbosch

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