Spanish cuisine is strongly rooted in the most ancient traditions and has the merit of having promoted the entry of new products into Europe (potato, tomato, corn, cocoa, coffee, etc.) from the Americas since the beginning of the sixteenth century. Two of the most famous traditional dishes are paella (rice, saffron with seafood or meat) and gazpacho (cold soup). Other typical Spanish dishes and products are patatas bravas (spicy potatoes), pulpo alla gallega, tortilla, catalan cream, chorizo, fabada asturiana, calamari and jamón ibérico.
Tapas The Spanish word tapa indicates a wide variety of typical food preparations of Spanish cuisine, salty and even sweet, consumed as an aperitif or appetizer. Spanish tapas are prepared with ingredients linked to Mediterranean food production. Tapas can be cold when they are prepared, for example, with mixed olives and cheese, or hot, with octopus and fried squid. The origin of the word tapa derives from the ancient custom of covering (tapar) the glasses of wine in taverns and inns, with a piece of bread or ham, to prevent insects or dust from entering. Other names given to tapas are poteo in the Basque Country and in Navarra, alifara in Aragon and picadeta or picaeta in the Valencian Community.