Spain

Regional tapas culture spanning saffron rice, cured ham, olive oil, garlic and convivial late-night dining. That is the short version of what Spain cooks. Look for Paella (valencian saffron rice cooked flat with rabbit, chicken or seafood), Spanish omelette (thick potato-onion omelette served in wedges or bocadillos) and Gazpacho (chilled raw tomato, pepper and cucumber soup from Andalusia). Cooked over orange-wood fires beside the Albufera lagoon near Valencia; the traditional version uses rabbit, chicken and beans rather than seafood. This atlas has 53 Spain dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.