Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. Spain's extensive history with many cultural influences has led to a unique cuisine. In particular, three main divisions are easily identified:

Mediterranean Spain - all such coastal regions, from Catalonia to Andalusia: heavy use of seafood, such as pescaíto frito. Several cold soups like gazpacho and also many rice-based dishes like paella and arroz negro.

Inner Spain - Castile and Madrid: hot, thick soups such as the bread and chorizo-based Castilian soup, along with substantious stews such as cocido madrileño. Food is traditionally conserved by salting, like Spanish ham, or immersed in olive oil, like Manchego cheese.

Atlantic Spain - the whole Northern coast, from Galicia to Navarre: vegetable and fish-based stews like pote gallego and marmitako. Also, the lightly-cured lacón ham.

Source: Wikipedia Encyclopedia

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