Spanish cuisine guide
Where it comes from
Spanish cooking is regional to a degree that resists national summary. The Basque country and Galicia are built on Atlantic seafood; Andalusia on olive oil, frying and Moorish inheritance; Valencia on rice. Jamón ibérico, olive oil and seafood are the through-lines, along with a meal structure that runs later than most of Europe.
Paella is Valencian and specific — traditionally rabbit, chicken and beans rather than the seafood mix served internationally. Saying which paella you make is worth more than saying you make paella.
Allergens and dietary needs
Crustaceans, molluscs and fish appear constantly, often in a stock or sofrito rather than as a named component, which is exactly the case a per-item allergen tag catches and a description misses.
Tapas and raciones describe portion and social format rather than a food category, and English-speaking guests routinely mis-order because nothing tells them a ración is meant for the table.
Naming it on an English-language menu
Say which paella you make. The Valencian original is rabbit, chicken and beans; naming the version is more credible than the bare word and distinguishes you from the tourist default.
Explain the portion formats once, at the top: raciones are full plates meant to share. It prevents more mis-orders than any individual dish description.
Staple ingredients
- olive oil
- rice
- pork
- tomato