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Spanish cuisine · Olive oil, sofrito and a tapas clock: paella, jamón and the regional map from Basque to Andalusia.

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.

Relative meters

38
Spice
66
Umami / ferment
60
Street density
76
Technique ceiling
82
Accessibility abroad
62
Price spread
Spice
Relative chili/pepper heat across the 32-cuisine atlas.
Umami / ferment
jamón / sherry / olives as the savoury bass.
Street density
How much of Spanish cuisine is eaten standing or on stools.
Technique ceiling
Craft depth from home pot to restaurant.
Accessibility abroad
How easily English-speaking cities already cook or buy it.
Price spread
Gap from street Paella to tasting-menu rooms.

Hotspots

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.

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