The secret of Spain's culinary success

Spanish food wears its history on its sleeve. Look at a list of key ingredients, and you’ll see links to major episodes in Spain’s past. Almonds, saffron and dried fruit were brought to the Iberian Peninsula by the Moors, while conquistadores introduced tomatoes, peppers and potatoes from the New World. Wave after wave of invaders and settlers have left their marks on Spain’s culinary culture, from Greeks and Romans to Phoenicians and Jews. Even the rice used in arguably Spain’s most famous dish, paella, was introduced by the Moors. As with any of the world’s great food cultures, though, Spain’s culinary traditions are inextricably connected to its own land.

With both Mediterranean and Atlantic coastlines, and a diverse array of landscapes – from the dramatic peaks and valleys of the Pyrenees and the dry plains of Castile-La Mancha to the lush orange groves of Andalusia – Spain’s climate and topography yields produce as varied as its scenery, creating a rich tapestry of regional dishes. Hearty stews were created to warm the bones in winter, while refreshing gazpacho (chilled tomato-based soup) wards off the heat in summer. Jamón serrano is dry-cured in mountain regions, while fish- and seafood-based cuisine evolved in coastal areas. In short, each place makes the most of what’s available locally.