"The spirit of Spain is about the primitive pleasures of life - good food and good wine," declared Antonio Banderas recently. And the Latin hunk isn't the only big name with a soft spot for his home country's cuisine. Soccer ace David Beckham has been getting his teeth into some Madrileño fare of late, while long-time Marbella resident Sean Connery was a long-time aficionado of Spain's gastronomic delights.
The country's rich culinary culture stems from its diverse history, and the many civilizations that have left their mark on its cooking and eating habits. Spain also benefits from having both Mediterranean and Atlantic coasts, making it a fish-lover's paradise. Its northern littoral is recognised as the spiritual home of fish cookery, and the sheer variety of techniques means you could eat seafood every day of the year and never sample the same dish twice.
Of course, the Iberian pig is another of Spain's national treasures and its jamón is renowned the world over. But probably the country's most famous dish is paella. There are many different takes on the rice-based delicacy, but aficionados advise that you choose either meat or seafood and avoid mixed recipes.
Simplicity is also a hallmark of many of Spain's gastronomic delights, with tortilla and gazpacho recognised as gems of world cuisine. The latter, a cold vegetable soup, is extremely healthy and comes in a variety of flavours. Salmorejo is thick and garlicky while ajoblanco is smoother and flavoured with almonds.
The legacy of Arab and Jewish cultures can be clearly seen (or tasted) in the country's rich medley of pastries and confectionery. Locally grown almonds and aromatic seeds are used in the bakeries, which fill the air with tantalising scents all year round. Mantecado, a crumbly shortbread, is enormously popular, while a slice or three of mona is a must at Easter time.
Spanish society also prides itself on making every meal a banquet, and no banquet would be complete without a plentiful supply of wine. Spain boasts some 60 designations of origin, so there's certainly no lack of variety. And should you wish to complement your tipple with a slice or two of cheese, you're also in for a treat. There are more than 100 varieties produced in the country, varying from the unripened Burgos, to blue Cabrales and the historic Manchego.
