JUST like its architectures and the way of its people, Spanish cuisine is a blend. Spanish cuisine is heavy in beef like the tapas obviously because there are lots of cattle ranches here. You see, cattle here in Spain abound so much that they even use some for bullfighting. Kidding! Anyway, another feature of Spanish cuisine is its seafood emanating from catch of the Mediterranean Sea which borders the country. Another feature is Moorish influence in its cuisine like the introduction of halal viands in their mainstream dishes like lamb kebab. And lastly, Spain is best known for its sherry which is cultivated and grown only in Jerez. So if you’re going to Spain, don’t ever forget to take a winery tour in Jerez. The tour is very affordable, I tell you.

Just like the Italians, Spain makes heavy use of olive oil in their sautéing. That’s why Spain has one of the highest life expectancy rates all over the world because they say olive oil has lots of nutritional benefits.

Speaking of Mediterranean seafood, restaurants here in Spain serve only the freshest dishes. Frozen fish is a no-no in Spanish restaurants – fish are delivered directly from the fisherfolk to the restaurants for cooking. One such dish derived from Mediterranean catch is the calamari which is basically fried squid dipped in flour or some other butter. The calamari is so popular all over the world that it has found its way in many Western restaurants like those in London, New York, LA, Vegas and Chicago. Calamari has even wound its way towards former Spanish colonies like the Philippines. In the Hollywood movie starring Mandy Moore and Goldie Hawn Because I Said So, calamari is featured. In cooking calamari, you need to have two pounds of squid. Remember again that this squid must not be frozen, it must be fresh catch. Cut them into circles of ¼ inch each. Mix flour, powdered pepper and salt in a separate bowl. Use olive oil in the actual sautéing. Dip the squid in the flour mixture and proceed frying. While the squid is being deep-fried, add in hot sauce. In serving the calamari, you may serve it any way you want.

One of the tapas or beef-based viands in Spain is the cocido. Cocido is such a unique dish peculiar only to Spain because it is simmered all day long without hardly detecting a bubble. There are three kinds of meat in the cocido – fresh meat, frozen meat and smoked sausage. Very hard portions of the meat are chosen so they would be soften through the all-day simmering.

In eating out at Spanish restaurants, don’t give that generous a tip. Lunch is usually served at 2 p.m. so if there’s a wedding that you have to catch at 12 noon, don’t be surprised that it will last almost two hours and you’re hungry already but the local guests are not. Also during lunchtime, even streetside shops are closed for two hours. Dinner is also served late at already 10 p.m. Parties are expected to begin immediately after dinner.