• Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia: heavy use of seafood, such as pesca�to 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 lac�n 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 � feira and shellfish dishes.

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