Darker cells mean a higher score for this topic on that metric.
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Quick answers
What is Spanish cuisine?
Spanish cuisine sits on Roman olive oil, an Andalusi spice-and-rice memory, New World tomato and pepper, and a tapas service that is urban and late. Cocina española is regional long before it is "paella night".
Is it always spicy?
Spanish cuisine sits at spice 38 in this atlas. Paella and Tortilla española show the range better than a single heat number.
What should a first meal include?
Paella plus one regional plate — not only the export icon.
What is Sofrito?
Onion-garlic-tomato base.
How do people eat at home?
Tapas are a clock more than a dish — standing, late, shared. Jamón and anchovy are the umami, not a chili paste.
What travels poorly?
The home pantry around Sofrito and the labour behind Tortilla española rarely fit a takeaway box.
Spanish cuisine changes by valley, coast and capital. San Sebastián Old Town is one node, not the whole map.
The meters treat heat, ferment, street density and sharing as the axes that actually organise meals.
Systems
Valencia / east
Rice pans and orchard produce.
Andalusia
Fry, gazpacho, sherry.
Basque
Grill, sauce, pintxos, fine dining.
Galicia / Atlantic
Octopus, shellfish, empanada.
Interior
Legumes, roast suckling, wine.
Madrid bar belt
The national tapas blender.
Flavour meters
Cities & regions
San Sebastián Old Town
Pintxos density.
Valencia albufera
Paella country.
Seville bars
Tapas clock.
La Boqueria, Barcelona
Market theatre.
Jerez
Sherry as food system.
Materials
Olive oil
The default fat.
Pimentón
Colour and smoke.
Rice / bread
East vs everywhere.
Cured pork
The umami wall.
Regional pride in this cuisine is argued through Paella and Tortilla española more than through a single official recipe.
Keep exploring
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Overall 53