[{"data":1,"prerenderedAt":327},["ShallowReactive",2],{"country:spain":3,"feed:country:spain":42,"links:country:spain":273,"country:musttry:spain":303},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":21,"mustTrySlugs":22,"regions":26,"heroImage":39},"spain","Spain","España","es","Europe","Iberian Peninsula","Spanish cooking is product worship. The national genius is not elaborate technique but restraint: the best olive oil, a perfect tomato, shrimp hours from the boat, treated with as little interference as possible. Olive oil is the foundation — Spain grows more olives than any country on earth — and it is used generously, as a cooking medium and a sauce in itself. Garlic, smoked paprika and saffron do most of the seasoning. What unifies the country is less a single cuisine than a way of eating: tapas turn dinner into a social crawl, lunch remains the serious meal of the day, and everything runs hours later than in the rest of Europe. Beneath that shared rhythm sit fiercely distinct regional kitchens — Basque seafood temples, Valencian rice orthodoxy, Andalusian fried fish and cold soups, Galician shellfish — each convinced, with some justice, that it is the real Spain.","Olive oil is where every Spanish recipe begins, and it behaves differently here than elsewhere in Europe: it is not a finishing drizzle but the bulk medium. Potatoes for a tortilla are poached in it, garlic for gambas al ajillo infuses it, vegetables for a sofrito melt in it. That sofrito — onion, garlic and grated tomato cooked slowly in oil until sweet and jammy — is the flavor base under countless stews and rice dishes, the Spanish equivalent of a French mirepoix, but cooked further and darker.\n\nThe spice cabinet is small and precise. Pimentón, paprika made from peppers dried over oak smoke in Extremadura or sun-dried in Murcia, gives chorizo its color and stews their backbone. Saffron, cultivated in La Mancha since the Moors introduced it, perfumes the great rice dishes. Sherry vinegar sharpens gazpacho and salads. Beyond these, seasoning mostly means salt, garlic and parsley — the confidence to stop there is the Spanish signature.\n\nPork is the historic protein of the interior. The pig is used completely: cured into jamón serrano and the acorn-fed jamón ibérico, seasoned into chorizo and morcilla, and its fat flavoring beans and greens. The coasts answer with an obsessive seafood culture — Galicia's octopus, mussels and goose barnacles, the Basque Country's hake and salt cod, Andalusia's fried fish, and the anchovies and prawns that anchor tapas bars everywhere. Rice belongs to the east: the paddies around Valencia's Albufera lagoon, planted under Moorish irrigation a thousand years ago, made the region the home of paella and a whole family of lesser-known rice dishes cooked in wide shallow pans.\n\nThe meal structure is its own institution. Lunch, eaten around two or three, is the anchor — often three courses even on a workday — while dinner arrives after nine and is frequently replaced altogether by tapas: small plates eaten standing, ordered round by round, ideally across several bars rather than one. A tortilla wedge, a plate of sizzling garlic shrimp, bread, olives and a glass of wine or cold beer constitute a complete and honorable dinner. Sweets are modest — flan, churros with thick hot chocolate, torrijas at Easter — because fruit and the meal itself were traditionally considered dessert enough.",[13,14,15,16,17,18,19,20],"olive oil","garlic","pimentón (smoked paprika)","saffron","jamón and cured pork","tomatoes","sherry vinegar","short-grain rice","Meal times are the first culture shock: lunch at two or three in the afternoon, dinner rarely before nine, and kitchens that look closed to a foreigner are simply between services. Tapas are eaten standing at the bar, shared from the middle of the table, and paid for at the end; in parts of Andalusia and in León a tapa still arrives free with each drink. Bread is on every table and used without shame to mop sauces — leaving good olive oil in the dish is the real faux pas. The sobremesa, the long unhurried talk after the plates are cleared, is treated as part of the meal itself, and rushing it marks you as a visitor faster than any accent.",[23,24,25],"tortilla-espanola","gambas-al-ajillo","paella",[27,30,33,36],{"name":28,"description":29},"Andalusia","The olive-oil heartland of the south: gazpacho and salmorejo, sherry from Jerez, jamón from mountain villages, and pescaíto frito — lightly floured fish fried in olive oil — eaten in seaside chiringuitos.",{"name":31,"description":32},"Basque Country","Spain's most decorated food region: pintxos crowding bar counters in San Sebastián, salt cod al pil pil, txuleta steaks, and private gastronomic societies where cooking is a serious male-and-female civic sport.",{"name":34,"description":35},"Valencia","Rice country. The paddies of the Albufera lagoon feed paella valenciana and a whole canon of rice dishes — arroz a banda, arroz negro, fideuà — cooked wide and shallow, with the socarrat crust as the prize.",{"name":37,"description":38},"Galicia","The green Atlantic northwest: pulpo á feira (octopus with paprika and olive oil), empanada gallega, mussels and goose barnacles from cold rías, and padrón peppers — some hot, most not, all fried in oil and salted.",{"src":40,"alt":41},"\u002Fimages\u002Fcountries\u002Fspain.jpg","Overhead photograph of Spain kitchen staples — olive oil, garlic, pimentón and saffron — with steel paella pan on a dark wooden table",{"items":43,"total":79,"page":270,"limit":271,"hasMore":272},[44,74,103,127,152,172,197,214,236,255],{"slug":25,"title":45,"nativeName":46,"countrySlug":4,"region":47,"baseServings":48,"prepMinutes":49,"cookMinutes":50,"restMinutes":51,"difficulty":52,"course":53,"diet":55,"mainIngredients":58,"images":62,"keywords":66,"publishedAt":72,"updatedAt":72,"authorSlug":73},"Chicken and Shrimp Paella","Paella","Valencia (adapted)",4,25,45,5,"medium",[54],"main",[56,57],"gluten-free","dairy-free",[59,60,61],"rice","chicken","shrimp",[63],{"src":64,"alt":65},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.svg","A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges",[25,67,16,68,69,70,61,71],"spanish rice","socarrat","valencia","bomba rice","one-pan","2026-08-18","dishroute-kitchen",{"slug":75,"title":76,"nativeName":77,"countrySlug":4,"baseServings":48,"prepMinutes":78,"cookMinutes":49,"restMinutes":79,"difficulty":52,"course":80,"diet":84,"mainIngredients":86,"images":91,"keywords":95,"publishedAt":102,"updatedAt":102,"authorSlug":73},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con chocolate",20,10,[81,82,83],"breakfast","snack","dessert",[85],"vegetarian",[87,88,89,90],"flour","milk","cornstarch","cinnamon",[92],{"src":93,"alt":94},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.svg","Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar",[96,97,98,99,100,101],"churros","chocolate a la taza","spanish breakfast","fried dough","madrid","churreria","2026-08-19",{"slug":104,"title":105,"nativeName":106,"countrySlug":4,"region":107,"baseServings":108,"prepMinutes":109,"cookMinutes":78,"restMinutes":110,"difficulty":52,"course":111,"diet":112,"mainIngredients":113,"images":116,"keywords":120,"publishedAt":102,"updatedAt":102,"authorSlug":73},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema catalana","Catalonia",6,15,240,[83],[85,56],[88,114,89,115],"eggs","lemon",[117],{"src":118,"alt":119},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.svg","Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through",[121,122,123,124,125,126],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":128,"title":129,"nativeName":130,"countrySlug":4,"region":131,"baseServings":48,"prepMinutes":78,"cookMinutes":132,"restMinutes":133,"difficulty":52,"course":134,"diet":135,"mainIngredients":136,"images":141,"keywords":145,"publishedAt":102,"updatedAt":102,"authorSlug":73},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada asturiana","Asturias",180,720,[54],[],[137,138,139,140],"chorizo","blood-sausage","smoked-pork","paprika",[142],{"src":143,"alt":144},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.svg","Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top",[146,147,148,137,149,150,151],"fabada","asturias","bean stew","morcilla","compango","spanish stew",{"slug":24,"title":153,"nativeName":154,"countrySlug":4,"baseServings":48,"prepMinutes":79,"cookMinutes":155,"difficulty":156,"course":157,"diet":159,"mainIngredients":161,"images":163,"keywords":167,"publishedAt":72,"updatedAt":72,"authorSlug":73},"Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al ajillo",8,"easy",[158],"appetizer",[160,57,56],"pescatarian",[61,14,162],"olive-oil",[164],{"src":165,"alt":166},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.svg","Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley",[168,169,170,4,171,13,158],"gambas","garlic shrimp","tapas","seafood",{"slug":173,"title":174,"nativeName":175,"countrySlug":4,"region":28,"baseServings":48,"prepMinutes":78,"cookMinutes":176,"restMinutes":132,"difficulty":156,"course":177,"diet":179,"mainIngredients":182,"images":186,"keywords":190,"publishedAt":102,"updatedAt":102,"authorSlug":73},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho andaluz",0,[178,158],"soup",[180,85,57,181],"vegan","nut-free",[183,184,185,162,14],"tomato","cucumber","bell-pepper",[187],{"src":188,"alt":189},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.svg","Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top",[173,191,192,193,194,195,196],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":198,"title":199,"nativeName":200,"countrySlug":4,"region":107,"baseServings":48,"prepMinutes":79,"cookMinutes":51,"difficulty":156,"course":201,"diet":203,"mainIngredients":204,"images":205,"keywords":209,"publishedAt":102,"updatedAt":102,"authorSlug":73},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pa amb tomàquet",[202,158,82],"bread",[180,85,57,181],[183,14,162],[206],{"src":207,"alt":208},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.svg","Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil",[210,211,212,213,170,13,98],"pan con tomate","pa amb tomaquet","catalan","tomato bread",{"slug":215,"title":216,"nativeName":217,"countrySlug":4,"region":218,"baseServings":48,"prepMinutes":78,"cookMinutes":219,"restMinutes":109,"difficulty":156,"course":220,"diet":222,"mainIngredients":223,"images":226,"keywords":230,"publishedAt":102,"updatedAt":102,"authorSlug":73},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas bravas","Madrid",35,[221,158,82],"side",[85,57,56,181],[224,225,14,162],"potato","smoked-paprika",[227],{"src":228,"alt":229},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero.svg","Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic allioli",[231,170,232,233,234,235,100],"patatas bravas","brava sauce","fried potatoes","pimenton","allioli",{"slug":237,"title":238,"nativeName":239,"countrySlug":4,"region":37,"baseServings":48,"prepMinutes":109,"cookMinutes":240,"restMinutes":78,"difficulty":52,"course":241,"diet":242,"mainIngredients":243,"images":245,"keywords":249,"publishedAt":102,"updatedAt":102,"authorSlug":73},"pulpo-a-la-gallega","Pulpo a la Gallega (Galician Octopus with Paprika)","Pulpo á feira",60,[54,158],[160,57,56],[244,224,225,162],"octopus",[246],{"src":247,"alt":248},"\u002Fimages\u002Frecipes\u002Fpulpo-a-la-gallega\u002Fhero.svg","Round wooden plate of sliced octopus over potato rounds, dusted with red paprika and glossy with olive oil",[250,251,252,234,253,254],"pulpo a la gallega","galician octopus","pulpo a feira","spanish tapas","octopus recipe",{"slug":23,"title":256,"nativeName":257,"countrySlug":4,"baseServings":48,"prepMinutes":109,"cookMinutes":219,"restMinutes":79,"difficulty":52,"course":258,"diet":259,"mainIngredients":260,"images":262,"keywords":266,"publishedAt":72,"updatedAt":72,"authorSlug":73},"Tortilla Española (Spanish Potato Omelette)","Tortilla española",[54,158],[85,56],[114,224,162,261],"onion",[263],{"src":264,"alt":265},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero.svg","Thick golden Spanish potato omelette with one wedge cut out showing a juicy layered interior",[267,268,269,114,170,4,85],"tortilla","spanish omelette","potatoes",1,12,false,{"links":274,"total":79},[275,278,281,284,287,290,293,295,298,301],{"slug":25,"title":45,"iso2":276,"minutes":277},"ES",75,{"slug":75,"title":279,"iso2":276,"minutes":280},"Churros con Chocolate",55,{"slug":104,"title":282,"iso2":276,"minutes":283},"Crema Catalana",275,{"slug":128,"title":285,"iso2":276,"minutes":286},"Fabada Asturiana",920,{"slug":24,"title":288,"iso2":276,"minutes":289},"Gambas al Ajillo",18,{"slug":173,"title":291,"iso2":276,"minutes":292},"Gazpacho Andaluz",200,{"slug":198,"title":294,"iso2":276,"minutes":109},"Pan con Tomate",{"slug":215,"title":296,"iso2":276,"minutes":297},"Patatas Bravas",70,{"slug":237,"title":299,"iso2":276,"minutes":300},"Pulpo a la Gallega",95,{"slug":23,"title":302,"iso2":276,"minutes":240},"Tortilla Española",{"items":304,"total":326,"page":270,"limit":326,"hasMore":272},[305,312,319],{"slug":23,"title":256,"nativeName":257,"countrySlug":4,"baseServings":48,"prepMinutes":109,"cookMinutes":219,"restMinutes":79,"difficulty":52,"course":306,"diet":307,"mainIngredients":308,"images":309,"keywords":311,"publishedAt":72,"updatedAt":72,"authorSlug":73},[54,158],[85,56],[114,224,162,261],[310],{"src":264,"alt":265},[267,268,269,114,170,4,85],{"slug":24,"title":153,"nativeName":154,"countrySlug":4,"baseServings":48,"prepMinutes":79,"cookMinutes":155,"difficulty":156,"course":313,"diet":314,"mainIngredients":315,"images":316,"keywords":318,"publishedAt":72,"updatedAt":72,"authorSlug":73},[158],[160,57,56],[61,14,162],[317],{"src":165,"alt":166},[168,169,170,4,171,13,158],{"slug":25,"title":45,"nativeName":46,"countrySlug":4,"region":47,"baseServings":48,"prepMinutes":49,"cookMinutes":50,"restMinutes":51,"difficulty":52,"course":320,"diet":321,"mainIngredients":322,"images":323,"keywords":325,"publishedAt":72,"updatedAt":72,"authorSlug":73},[54],[56,57],[59,60,61],[324],{"src":64,"alt":65},[25,67,16,68,69,70,61,71],3,1787360043695]