One of the most unique characteristics of Spanish cuisine is the diversity of flavor experienced regionally which developed due to geography and cultural differences. There remains a national cuisine, of course. The flavors tend to be subtle: spices mixed in give hints of flavor and work to enhance the meat or main ingredient of the dish, rather than overpower it. However, available resources, geography, and even history have significantly impacted the cuisine of each region, causing the cuisine of the nation to be truly diverse in flavor.
The Basque region, for example, was never invaded by the Moors due to the large mountain range dividing it from the rest of the country. Subsequently, it developed almost entirely independently of the rest of the nation and now focuses on using many more herbs in its recipes rather than relying on the cooking methods used, like frying, to add flavor. Basque country cultivates its abundant resource of fish and incorporates many of its dishes to reflect the light and savory taste of the meat.
The Southern regions of the country reflect a drier climate and use heartier meats and grains. The region of Andalusia is known for dishes prepared in olive oil, and soups like gazpacho which are light, but satisfying. Valencia cultivates its tastes through dishes like Paella, a dish consisting of rice, vegetables, and meat which create a homey, simple meal.
The tastes of each region show the strengths of the geography, but the finesse of an art which has been adapted and refined over hundreds of years and throughout generations. Meals are an adventure in Spain, meant to be enjoyed. Preparation for some meals can take hours, but in the end, the food ties together all who have the delight of sharing in it.
