The leg of the jamón ibérico mounted on the stand in the corner of the bar in the Seville, the hoof, the black, the acorn-fed, the 4-year curation, the slices that are the shaved from the leg by the cortador with the long flexible knife, the €20 for the 100 grams, and the taste that is the sweet, the nutty, the salty, and the best cured meat in the world, is the essential Spain. The Spain is the most delicious country in Europe: the food that is the simple and the perfect, the 3-ingredient dishes that are the greater than the sum of the parts, and the food culture that is the social: the tapas, the bar, the standing, the conversation, and the meal that is the 2 hours of the grazing. Here is the guide to the edible Spain.

Edible Spain, A Food Traveller’s Guide

• The essential Spanish food, the regional tapas: The Spain is the 17 autonomous communities, and the food is the regional: the Basque Country (the pintxos, the tapas the northern style, the San Sebastián, the Donostia, the Parte Vieja, the Old Town, the Calle 31 de Agosto, the highest concentration of the Michelin stars per the capita in the world, and the essential pintxos crawl: the Bar Txepetxa, the anchovy, the €3.50, the best pintxo in the Donostia, the La Cuchara de San Telmo, the suckling pig, the pork cheek, the €5–7, the Borda Berri, the “risotto,” the €4.50, the best-value pintxo in the Parte Vieja, and the essential strategy: the 1 pintxo and the 1 small drink per the bar, the 5 bars, the 3 hours, and the best evening in the Spain. ~€30 for the dinner), the Catalonia (the pan con tomate, the bread, the tomato, the garlic, the olive oil, the most simple and the most perfect dish in the Spain. The essential: the bread must be the toasted and the rubbed with the garlic and the tomato, the “pa amb tomàquet”, the breakfast, the €3, and the best start to the day in the Barcelona), the Andalusia (the gazpacho, the tomato, the cucumber, the pepper, the bread, the olive oil, the vinegar, the cold soup, the most refreshing dish in the Spain, the summer essential. ~€6. The essential place: the El Rinconcillo in the Seville, the 1670, the oldest bar in the city, the tile, the wooden shelves, the jamón, and the best tapas in the Andalusia. ~€3–5 per the plate). More Spain →
• The essential Spanish food experiences: The churros con chocolate: the Chocolatería San Ginés in the Madrid, the 1894, the 24/7, the green-and-white, the churros (the fried dough, the €4 for the 6), the chocolate (the thick, the dark, the essential for the dipping), and the best midnight snack in the world. The essential Madrid morning: the churros at the 3am, the dawn, the walk. The tortilla española: the Spanish omelette, the egg, the potato, the onion (the debate: the con cebolla or the sin cebolla, the true Spanish divide), the €3 for the slice at the any bar in the Spain. The essential: the Bar Néstor in the San Sebastián, the tortilla is the sold out by the 1pm, the queue at the 12pm, and the best tortilla in the Spain. The pulpo a la gallega: the Galician octopus, the boiled, the olive oil, the paprika, the sea salt, the wood plate, and the best seafood dish in Europe. The essential: the Pulpería A Garnacha in the Santiago de Compostela, the €15, and the best octopus in the Galicia. The paella: the essential Valencian paella is the rabbit, the chicken, the garrofó beans, the saffron, the never the chorizo, the never the seafood (the “paella de marisco” is the separate dish), and the essential paella experience: the lunch on the Sunday, the rice that is the served from the same pan, the €12 per the person, and the best paella in the Valencia at the Restaurante Levante