The spanish cusine consists alot of fish, like the popular Paella and Tapas are one of the favourites for a snack together with a refreshing beer after a day at the beach.

Tapas

The origins of the marvellous Spanish tradition of "tapas"are a subject of some debate. It is known, however that King Felipe II went so far as to enforce all tavern owners to accompany each glass of wine with a tapa in an effort to reduce drunkenness. It is said that this is why it is rare to see a drunk Spaniard - even though they drink virtually around the clock!

In later times a landlady would have a selection of covered pots lining the counter. The word "tapa" means lid or covering. These were filled with local delicacies and customers were invited to try these tasty bites. What they did not know was that each dish had extra salt added, to encourage the thirst and the desire for another drink... and another...

Nowadays, less salt is added and sometimes the landlady will charge for her tapas, but they are still a remarkably tasty and reasonably priced way to sample the local delicacies.

Jamon Serrano

The Spanish are very passionate about their Serrano Ham that is aged for about 18 months and eaten almost raw when it is still pink and soft and sweet. The ham is served is very thin slivers and usually served alone or with crusty bread. The best ham is Jabugo, this will melt on your tongue.

Paella

This is the national dish of Spain and each region has its own way of cooking it using the very best in local produce. Traditionally, this complete meal is usually cooked on a large scale in an iron or stainless steel dish over an open fire with pine wod, with perhaps rosemary or thyme added at intervals to produce fragrant smoke. A typical paella can be enjoyed at one of the many restaurants on the beach fronts along the coast. It is normally associated with a fiesta or family gathering on the beach.