Spanish Regional Cuisine

Spain is not one cuisine. It is a country of distinct culinary regions, each shaped by its geography, history, and the ingredients that grow within sight of the kitchen door. From the cold-water seafood of Galicia to the saffron rice of Valencia, from the smoked pimentón of Extremadura to the salt-cured ham of Jamón de Teruel, the food of Spain rewards the cook who slows down and pays attention. T...