Spain is famous for its sundrenched fields and white beaches. Explore Spain’s diverse nature, culture and cooking. The shifting climate means there is no such thing as conventional Spanish cooking.

The moist, chilly climate of the North-west means that completely different wares are produced here compared to the mild Mediterranean coast or the barren tableland in the central parts of Spain, with its hot summers and freezing winters.

Spanish cooking brings inspiration from dishes of old. In the mountains people want more rustic meals than the warmer areas where meals traditionally have been lighter.

The Spanish love fish. It is served daily, most commonly quite plain without unnecessary refinements. Apart from freshly caught it is also common to serve canned fish. This is not looked down upon but has rather become a natural part of the dining table. Galicia is the foremost producer of canned fish and seafood.

A good way to discover this fantastic country is by a map and a Spanish cook-book. Either make the trip for real, or simply go on a journey at your dining table. You will be experiencing the northern parts through hens and cattle,  by the Mediterranean and the Atlantic coast the predominant dish consist of fish, wine from Rioja and other wine districts, Cava from the Penedies municipality, south of Barcelona, the Murcia district – the garden of Spain and so on. The list can be made long.

Paella is the national dish of Valencia. The dish was formerly cooked for dinner by the farmers out on the fields over an open fire. This famous rice dish is commonly made to celebrate birthdays, name days, saints and Sunday trips. The Paella is made with fish and seafood but also liver, blood sausage, artichoke and other ingredients.

Here is a recipe for Paella. Good luck!

Paella Marinera

Paella with fish and seafood (8 servings)

  • 2 dl olive oil
  • 20 shrimps
  • 4 scampi
  • 250 g small squids or rings
  • 2 peeled diced tomatoes
  • 400 g rice
  • 1 l fish gravy
  • salt
  • 1 g saffron
  • 2 ½ dl broth
  • 250 g boiled blue mussels

Heat up the oil in a paella pan and fry the shrimps and scampi before putting them on a plate. Fry the squid in the oil and mix it with the diced tomatoes. Add the rice and slowly add the fish gravy. Add salt. Mix the saffron with the broth and pour it into the pan. Gently boil it for 10 minutes on a hot temperature and then 10 more minutes on a low temperature. Add the shrimps and scampi and heat them up with the rice. Let the dish rest for a moment before serving.

Enjoy your meal!