The food in Spain is an exotic mix of Roman, Celtic, Moorish and North and South American influences. Spain borders Portugal and France and several bodies of water, including the Mediterranean Sea. It also borders the Strait of Gibraltar, eight miles of water nestled between its southern border and Morocco in north Africa. Geographical and historical characteristics shaped the country's relationship to its cuisine, famous worldwide for particular foods that provide a nutritious and spiritually appealing culinary experience.
Grains
A survey administered by the Spanish Ministry of Agriculture, Fisheries and Food tallied food consumption in more than 600 Spanish localities from 2000 to 2006. The results showed that Spaniards ate 214 g each day of grains, fewer than the national nutritional recommendation. Perhaps the best-known Spanish dish is the grain-based paella that originated in Valencia on the eastern Mediterranean coast where rice fields and nearby seafood inspired the combination of a short-grained rice called bomba, saffron, meat and seafood, garlic, onions, artichoke hearts, peas and tomatoes. Spaniards serve the meal traditionally: Everyone eats out of the paella pan, also called paella, situated in the middle of the table. Other grains in Spain include a white, thin-crusted bread baked daily and couscous from neighboring Morocco.
Fruits and Vegetables
The government survey also found that the Spanish daily intake was 48 g of oil and fat, 302 g of vegetables and 310 g of fruit. The Spanish researchers that reviewed the survey from the Fundacion Espanola de la Nutricion compared the level of olive oil Spaniards consumed during the survey period with the 1960s, when the eating patterns of the area locals established the Mediterranean diet. Olive oil consumption was down. Popular produce items in Spain include Seville oranges native to southern Spain, potatoes and tomatoes imported from North and South America and almonds from Morocco. Also popular are gazpacho from Andalusia and local wine, sherry and sangria, a combination of wine, fruit juice and water.
Meat and Dairy
The survey also found that Spaniards eat an average of 179 g of meat each day, more than the nationally recommended requirement. Popular meats in Spain include a cured ham called jamon serrano and turkey. Tapas is a category of Spanish food founded in the 19th century and comprosed of a variety of appetizers. The mini meals often include, among other ingredients, meats such as partridge and pheasant and a Spanish sausage called chorizo.
Seafood
It's no surprise that a country surrounded by water on three sides relies heavily on fish as a dietary protein source. The average daily seafood consumption in Spain is 100 g daily. The four bodies of water that line Spanish coasts -- the Bay of Biscay, the Balearic Sea, the Atlantic Ocean and the Mediterranean Sea -- provide Spaniards with trout, cod, eel, squid, breaded and fried anchovies, cod, calamari and tuna.
References
- Gourmet.com; Conjuring Spain; Barbara Grazutti Harrison; June 2000
- "European Journal of Clinical Nutrition"; Evaluation of Food Consumption and Dietary Patterns in Spain by the Food Consumption Survey: Updated Information; G. Varela-Moreiras, et al; November 2010
- "Travel and Leisure"; A Tapas Tour of Spain; Anya von Bremzen; November 2007
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