Spanish Cuisine

Spanish cuisine varies markedly by region, tied to local geography from Galician seafood to Andalusian gazpacho, but shares an abundant use of olive oil, garlic and saffron across the whole country. Centuries of Moorish rule under Al Andalus, from 711 to 1492, diffused rice cultivation and citrus fruit into the Iberian peninsula, and tomatoes and potatoes arrived from the Americas after 1492 and became central to dishes such as gazpacho and salmorejo. Tapas, small dishes traditionally served with a drink, are widely regarded as identifying Spanish gastronomic culture internationally.