Typical Spanish food

Just as Spain itself, Spanish cuisine is very rich and diverse. Particularly noteworthy is the outstanding quality and freshness of the variety of products and ingredients. Both the long-standing tradition as well as the excellent ingredients variation have led to Spain being known worldwide in the culinary field. Those who come to the sunny south should definitely sample the local gastronomy!

Spanish cuisine consists of a wide variety of regional dishes and specialties. Fish and seafood play an important role and so do vegetables, such as the potato and pulses. Through the turbulent history of Spain, the cuisine was influenced by different cultures and includes a wealth of ingredients and typical dishes.

It is difficult to speak of a typical Spanish food, although there are some common dishes. Rather, there are present many regional cuisines, which can be attributed to the landscape and climatic diversity.

Whatsoever the region, all over Spain can be found these foods and dishes:

The Paella, a rice dish with seafood, fish or chicken and vegetables, originally from Valencia, is probably Spain’s most well-known dish.

The Tortilla de patatas is a simple yet satisfying omelet made of eggs, potatoes, onions and optionally garlic.

Gazpacho is a refreshing drink made of fresh vegetables originally from Andalucia, served during the hot summer months.

Jamon Serrano is the famous Spanish ham, produced in high mountain areas; the slow drying process in the mountain air gives it a special flavor.

The Chorizo is a typical pork sausage served cold or hot, fried, baked or stewed across Spain.

Generally, there are many rich, hearty stews and pulses; a lot of meat, fish and seafood and vegetables just as a side dish. There is used almost exclusively olive oil and lots of garlic.

Tapas are snacks that fit perfectly into the Spanish culture. Many Tapas are served as an appetizer or main meal or lunch. There are many variants, for example stuffed olives, pies or fried pieces of fish. Traditionally, tapas were free dishes that are served with a drink. Nowadays, the majority of Spanish bars charges a little surplus; yet there are places where the Tapas is deeply rooted into the local culture and where they remain for free, as in Granada: we can recommend the city for  its outstanding Tapas culture! Each town has its own tapas specialties, although some tapas are eaten all over Spain, like olives, ham and chorizo.

Spanish cuisine has developed enormously in recent years. Ferran Adrià's molecular gastronomy has even caused a global culinary revolution. In his slipstream, the top Spanish restaurants range among the world’s best.

The gastronomy of Malaga can be described as the typical Mediterranean cuisine. Due to the mild climate all year there is available a rich selection of the best vegetables, fruit and even tropical fruits. The sea provides the residents with fresh fish, which is the main ingredient of many dishes. Most typical is the so-called pescaito frito, fried fish, which is very popular. Also wine, olives and almonds are grown here, a true paradise on earth, not only for the gourmet!

The day usually starts with a light breakfast consisting of bread with jam or "Churros" (fried pastries) with hot chocolate or coffee. There is a small snack about 11 am, and the lunch between 2 and 3 pm. Afterwards, is siesta time! The afternoon goes on with a snack (merienda). Dinner is eaten much later than in other European countries, mostly between 9 and 10 pm. Nevertheless, the dinner usually is warm and abundant and is not only dining, but celebrated as a small social event. In the circle of relatives and friends, there is a lot of talk and laughter. Eating is for Spaniards some quality of life and this applies even more to the people in Malaga, where a mild climate invites you to enjoy the lively streets and squares, terraces and restaurants.