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Mention Spanish paella food and all the images in their minds, and some will also be reminded of tapas, and it will evoke the smell of salt and pine along with photos of the shinning blue water deep under the sea , so common to the Mediterranean coast of Spain. Spanish cuisine is anything but travel across the country and dare to try some local specialties. You'll be hooked.

The recipes you find here are those who travel well. It is based either on the ingredients found in any grocery store or typical Spanish ingredients easy to find and maintain their Spanish charm. Unfortunately, all proceeds will be recreated in other countries. We will try to mention them so you can put them on a test if you are visiting.

Tapas are small bites to accompany a glass of wine or beer. The word has also become a verb meaning tapear Spanish-bar hopping routine engaging, especially in the early evening. Tapas is also a relaxed way to entertain at home.

Hot soups and will fill in the work of thinking about the Castilian garlic soup for cold gazpacho, or should I say, gazpacho, because there are almost as many versions as the people of Spain. Beans and potatoes are not even costs for smaller, they form the basis for the incredibly warm winter soups known as potaje.

Irresistible salads, usually dressed in the best extra virgin olive oil and more, so simple to do and fill.

Eggs are a separate chapter. Eggs do not usually come to the breakfast table in Spain, to be published in mid-morning snack, lunch, dinner, late dinner or dessert, as the omelette of the traditional custard base Spanish.

Pies and bread dishes are very popular. In Mallorca, the pies are covered with a mixture of sobrasada pork, bacon and pepper and sugar. In Alicante, the pies are open, the Coca-Cola and the memory of Italian pizza. In Galicia, is likely to fill sardines, tuna or clams.

Seafood is at the heart of the Spanish diet. Apart from water or grilling, you'll find in seaweed omelettes Spain, squid ink, about as many recipes for salt cod as gazpacho, or a whole fish baked in salt.

Pork means more than anything else, the lamb is very seasonal, and the meat is not every day either.

With regard to poultry, chicken is the most common. Spain has always been rich in small game meat and partridge, quail, pheasant, duck, hare or rabbit hanging from the side. Turkey is a relatively recent addition to the menu in Spanish. Not many years ago, he had to ask in advance as you might think up a bird egg at this time. Now is a common sight.

Rice and pasta are staples in the Spanish regime. After all, you can not write Spanish recipes and do not at least for a Paella. Be aware, has the same simple cooking technique caused so many recipes for rice, as there are gazpacho and salt cod together.

Vegetables look more like an appetizer or first course as a side dish. You can find some very sophisticated recipes. Menestras you know?

Desserts skew more toward the side of creams, lotions, mousses, ice, slush on the cake and party cake. Cakes & Pasties seen as something for the afternoon snack or breakfast.