Spanish cuisine

Spanish cuisine has been shaped by foreign influences. Wherever they went on their search for military conquest, the early Romans introduced winemaking and olive cultivation, both of which remain central to Spanish and Mediterranean cuisine today.

WINE OF THE WEEK

• Finca La Pared Chardonnay 2021

• Most of the Chardonnays on sale are blends from a variety of sources, usually unspecified except for the region However, this is a 'vino de finca', well established and on a south-facing slope in the Navarrese Sonsierra. Very smooth and worth paying a little over the odds for. Around 22 euros.

The Phoenicians brought sauces and seafood preparation techniques, but arguably the most significant influence came from the Moors, who introduced spices (eg saffron and cumin), rice, citrus fruits, almonds, and sugarcane, which are still essential ingredients in dishes like paella and turrón (traditional Spanish nougat).

The discovery of the Americas brought tomatoes, potatoes, peppers, and chocolate to Spain, as well as gazpacho and pisto (ratatouille). These products form the base of many dishes.

French and Italian cooking techniques have been adopted in top restaurants, although the contribution made by Basque and Catalan chefs must never be underestimated. This influence has also refined cooking methods and presentation styles in dessert dishes like crema catalana (similar to French crème brûlée).

While Spanish cuisine has been shaped by these foreign influences, its influence on global cuisine is much greater.