Food is very important in Spanish culture. Dining takes on its own rhythm, with the evening meal often stretching into the early hours of the morning. Lunch is the main meal of the day, after which the country shuts down for the siesta, an afternoon rest period, when many people return home to sleep during the heat of the day.
Much of the Spanish cuisine comes from the sea, although Spanish dishes reflect each region’s culture, geography, history, and climate. In Madrid, for example, produce, including berries and melons, is used liberally in the cooking. North Africa cuisine has also influenced Spanish cooking. Rice and beans are important components of many dishes throughout Spain, but particularly around Barcelona. Stews and soups are popular, based on beans, vegetables, meat or fish, and often served as the main part of the meal. Spain produces rich wines, which are incorporated into meals, both as an ingredient as well as in a glass alongside the meal. Many wines are drunk young as well as aged.
Special Spanish dishes include Paella, a rice dish served with meat or shellfish that is often flavoured with saffron. In some regions, such as in Valencia, paella is served once a week when the family gets together for a large Sunday meal. Ratatouille is a rich vegetable stew, served hot or cold, made with aubergine, courgettes, garlic, tomatoes and peppers. Other well-known Spanish dishes include Chorizo, spicy sausages made from pork and beef; gazpacho, a cold tomato-based soup rich with chopped peppers, onions, and cucumbers; potato omelettes called tortilla de patata; empanada, filled pastries stuffed with meat or fish; garlic soup, which is a speciality in Castille, and rice pudding and custards.
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