The Mediterranean diet/地中海饮食 is a modern nutritional recommendation inspired by the traditional dietary patterns of Portugal, Spain, southern Italy, southern France and Greece.

Typical dishes典型的菜肴:

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions, even though some of them have an origin known and associated with specific places.

Examples include most importantly Potato omelette ("tortilla de patata", "tortilla española" or just "tortilla"), paella, various stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamón serrano, and cheeses.
There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples.
Other foods include:
-Calamares a la romana (Fried squid)
-Sopa de marisco
-Cocido montañés typical stew from Cantabria
-Chorizo (spicy sausage)
-Chuletillas de lechazo grilled chops of milk-fed lamb
-Chuletillas de cordero small grilled chops of lamb or mutton
-Gazpacho a chilled tomato soup from Andalusia (light and refreshing)
-Salmorejo, a chilled tomato soup thickened with bread and served with croutons of ham, egg etc. (creamy and substantial)
-Percebe typical from Galicia
-Merluza (white fish)
-Fabada Asturiana (bean stew)
-Fideuà
-Jamón serrano (cured ham)
-Butifarra a kind of sausage from Catalonia
-Lechazo asado (roasted milk-fed lamb)
-Shellfish

-Marmita typical from Cantabria
-Pa amb tomàquet, rustic bread and fresh, chopped tomato, oil, herbs etc. (Catalonia)
-Paella (saffron rice)
-Peladillas, Sugared almonds, typical from Valencian Community (especially, Casinos).
-Pescaito frito, battered (sometimes in adobo) fried fish, typical from Málaga and Western Andalusia
-Tortilla de patatas or tortilla española (potato omelette)
-Turrón, a type of nougat with almonds and honey, typical at Christmas
-Polvorón, a type of Spanish shortbread, typical at Christmas
-Tortas de aceite, from Seville, a sweet olive oil pastry
-Olla podrida
-Gofio, roasted flour used in a type of porridge in the Canary islands.
-Meat is also very popular in Spanish cuisine; sheep, lamb, pork, and beef are staples.



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Tapas/帽:

Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.

Common Spanish tapas (in pictures from left to right and from up to down):

-Aceitunas - olives, sometimes with a filling of anchovies or red bell pepper

-Albóndigas - meatballs with sauce
-Allioli - "garlic and oil" in Catalan,[citation needed] the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
-Bacalao - salted cod loin sliced very thinly, usually served with bread and tomatoes
-Banderillas, or pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.
-Boquerones - white anchovies served in vinegar (boquerones en vinagre) or deep fried
-Calamares or rabas - rings of battered squid
-Carne mechada - slow-cooked, tender beef
-Chopitos - battered and fried tiny squid, also known as puntillitas
-Cojonuda (superb female)- a kind of pincho, it consists of a slice of Spanish morcilla with a fried quail egg over a slice of bread. It is very common in Burgos, because the most well-known and widespread Spanish morcilla is from there. It can also be prepared with a little strip of red, spicy pepper.
-Cojonudo (superb male) - a kind of pincho, it consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread.
-Chorizo al vino - chorizo sausage slowly cooked in wine
-Chorizo a la sidra - chorizo sausage slowly cooked in cider
-Croquetas - a common sight in bar counters and homes across Spain, served as a tapa, a light lunch, or a dinner along with a salad
-Empanadillas - large or small turnovers filled with meats and vegetables
-Ensaladilla rusa - "(little) Russian salad", made with mixed boiled vegetables with tuna, olives and mayonnaise
-Gambas - prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers)
-Mejillones rellenos - stuffed mussels, called tigres ("tigers") in Navarre because of the spicy taste
-Papas arrugadas or papas con mojo (see Canarian wrinkly potatoes) (Canary Islands) - very small, new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with mojo sauce, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga (fresh bread crumbs without the crust) to thicken it
-Patatas bravas or papas bravas - fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, sometimes served also with mayo or aioli
-Pimientos de Padrón - small green peppers originally from Padrón (a municipality in the province of A Coruña, Galicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.
-Pulpo a la gallega (Galician-style octopus) or polbo á feira (octopus in the trade fair style) in Galicia, is cooked in boiling water (preferably in a copper cauldron or pan) and served hot in olive or vegetable oil. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognisable red color, and sea salt for texture and flavour.
-Pincho moruno (Moorish spike) - a stick with spicy meat, made of pork, lamb or chicken
-Puntillitas (Andalusia) or chopitos (central Spain) - battered and fried tiny squid
-Queso con anchoas - Castilla or Manchego cured cheese with anchovies on top
-Rajo - pork seasoned with garlic and parsley, with added paprika, called zorza
-Setas al Ajillo - fresh mushrooms sauteed with olive oil and garlic.
-Solomillo a la castellana - fried pork scallops, served with an onion and/or Cabrales cheese sauce
-Solomillo al whisky - fried pork scallops, marinated using whisky, brandy or white wine and olive oil
-Tortilla de patatas (Spanish omelette) or tortilla española - a type of omelet containing fried chunks of potatoes and sometimes onion
-Tortilla paisana - a tortilla containing vegetables and chorizo (similar to frittata)
-Tortillitas de camarones (Andalusia) - battered prawn fritters
-Zamburiñas - renowned Galician scallops (Chlamys varia), often served in a marinera, tomato-based sauce



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