• Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia: heavy use of seafood, such as pescaíto frito; several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arroz negro from Catalonia.
• Inner Spain – Castile: hot, thick soups such as the bread and garlic-based Castilian soup, along with substantious stews such as cocido madrileño. Food is traditionally conserved by salting, like Spanish ham, or immersed in olive oil, like Manchego cheese.
• Atlantic Spain – the whole Northern coast, including Asturian, Basque, Cantabrian andGalician cuisine: vegetable and fish-based stews like pote gallego and marmitako. Also, the lightly cured lacón ham. The most known North countries cuisine often rely on the captures from close or distant seas, like the Basque-style cod, albacore or anchovy or the Galician octopus-based polbo á feira and shellfish dishes.

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