Spanish cuisine

Spanish cuisine has common elements, a number of regional specialties, and was greatly influenced by ingredients brought back from the Western Hemisphere in the 15th and 16th centuries. Some of its core elements are olives, olive oil, nuts, and grains. The latter feature rice, but also bread as an ingredient as well as something eaten separately. Bread is eaten with olive oil or cheese.

Spain, with a long coast, makes very substantial use of seafood; meat is less common. Sausage and smoked ham are often used.

Legumes such as lentils are important.

During the long period of Moorish rule, North African cooking had an influence; saffron is a common if expensive spice, as well as cinnamon and cumin.

Valencia
Many consider paella the national dish of Spain. It comes from Valencia, based on rice with many ingredients, cooked in a wide, fairly flat pan, traditionally over an open fire.

From the New World
Some of the major influences are tomatoes, potatoes, zucchini and various forms of peppers. Chocolate was a beloved import.

Derivatives
Latin American cuisines are heavily influenced by Spanish styles. Cuban cuisine is closer to the European style than Mexican cuisine, in the heavy use of rice rather than corn.