Still Discovering Spain...

Foreign visitors sitting down at a traditional Spanish tapas bar or family restaurant are often quick to spot a local favourite that looks reassuringly familiar. Golden, crunchy on the outside, and oozing with melted cheese and savoury ham on the inside, the San Jacobo is frequently dismissed as Spain's simple equivalent to the French cordon bleu or the Austrian schnitzel.

Yet reducing this beloved comfort classic to a mere copycat is to miss centuries of culinary history. Rooted in the legendary paths of northern Spain, the true San Jacobo carries a heritage as rich as its golden, crispy crust.

The Legend of the Camino de Santiago

While culinary historians debate its exact modern evolution, local folklore ties the name directly to the Camino de Santiago (the Way of St. James)—Jacobo being the traditional Spanish variant of James.

According to historical food lore, when weary pilgrims completed their gruelling trek across northern Spain to reach the Cathedral of Santiago de Compostela, rural hostelries along the route would reward them with a special, high-energy luxury dish. Packing protein, melting cheese, and savoury ham into a portable, satisfying parcel provided the ultimate caloric recovery for travellers who had endured weeks on the road.

The Shopping List & Prerequisites

You can easily recreate authentic Spanish San Jacobos at home using basic supermarket ingredients.

Ingredients (Makes 8 portions)

• 8 to 16 slices of regular cooked ham (jamón cocido): Depending on whether you use large round slices cut in half or square sandwich slices.

• 8 slices of melting cheese: Gouda, Emmental, or mild local cow's cheese work best.

• 2 large eggs: Beaten with a pinch of salt.

• Wheat flour: Spread across a flat plate for the first coating.

• Fine breadcrumbs (pan rallado): Spread across a second flat plate.

• Extra virgin olive oil or mild sunflower oil: For frying.

Step-by-Step Preparation Logic

1. Assemble the Layers: Take a slice of ham (or two square slices arranged side by side) and place a slice of melting cheese in the centre. Fold or cover the cheese with the remaining ham to create a sealed "book" or sandwich, ensuring the cheese doesn't peek out of the edges.

2. The Flour Barrier: Roll each ham-and-cheese parcel lightly in the wheat flour, shaking off any excess. Crucial Tip: Never skip the flour! It acts as a vital bonding agent that ensures the egg sticks evenly to the meat.

3. The Egg Bath: Dip each floured parcel into the beaten eggs, ensuring both sides are thoroughly soaked.

4. The Breadcrumb Seal: Transfer the parcel into the breadcrumbs, pressing down firmly and paying special attention to seal the edges completely so the cheese stays locked inside during cooking.

5. Fry to Golden Perfection: Heat a generous layer of oil in a frying pan over medium-high heat. Fry the San Jacobos for roughly 1 to 2 minutes per side, until the breadcrumbs turn a deep, crispy golden-brown.

6. Drain and Serve: Transfer them immediately to a plate lined with kitchen paper to absorb any excess oil, and serve piping hot alongside a fresh green salad or classic French fries.

If you have spent any time sitting on a sun-drenched terrace in Spain, you will know that the humble plate of cured ham is practically a cultural institution. Yet for many newly arrived expats and holidaymakers, navigating the local jamón menu can be deeply bewildering.

You can walk into a local neighbourhood bar (bar de barrio) and order a generous plate of cured ham for just £5.00, only to sit down at a high-end restaurant down the road and watch a waiter slice up a translucent, marbled masterpiece that costs upwards of £25.00 to £35.00 for a single plate.

So, what exactly justifies the astronomical price gap? The secret, as seasoned food lovers across Spain will tell you, lies entirely in the breed, the curing time, and—most importantly—what the pig was having for dinner.

Jamón Serrano vs. Jamón Ibérico: The Great Divide

To understand Spanish ham pricing, you first have to separate the two major families of cured ham on the market. They stem from entirely different worlds of farming, breeding, and agricultural tradition.

• Jamón Serrano (Mountain Ham): Accounting for the vast majority of ham consumed daily across Spain, Serrano comes from white-coated pigs (such as Duroc or Large White breeds) raised on standard grain diets in intensive farming setups. It is cured in mountain air for roughly 12 to 18 months, resulting in a lean, savoury, highly accessible ham that is a staple of everyday tapas and bocadillos.

• Jamón Ibérico (The Black-Footed King): This is Spain’s crown culinary jewel. Sourced exclusively from the native black Iberian pig (perdiz ibérica), these animals roam the ancient oak pastures (dehesas) of southwestern Spain. Their muscles develop rich marbling, and their diet dictates the final, legendary tier of quality.

It’s All in the Acorns: Decoding the Label System

If you want to know why a top-tier Jamón Ibérico can cost over £500 to £800 for an entire leg (or command staggering restaurant prices), you have to look at the colour-coded plastic tags mandated by Spanish law. Not all Iberian hams are created equal:

• The Black Label (100% Ibérico de Bellota): The undisputed monarch of hams. These pure-bred Iberian pigs spend their final months roaming freely through the oak forests during the montanera (acorn-season), gorging exclusively on fallen acorns (bellotas) and natural grasses. This acorn diet infuses the fat with oleic acid (the same healthy fat found in olive oil), causing the ham to literally melt at body temperature on your tongue.

• The Red Label (Ibérico de Bellota): Cross-bred Iberian pigs (usually 50% or 75% Iberian lineage) that also finished their lives feeding on acorns in the pastures.

• The Green Label (Ibérico de Cebo de Campo): Free-range Iberian pigs fed on a combination of natural field grasses and high-grade compound feed.

• The White Label (Ibérico de Cebo): Iberian pigs raised in indoor feedlots on standard grain diets.

The Art of the Slice: Why Technique Matters

Price isn't just about the pig; it is also about the person holding the knife. In Spain, professional ham carving (cortador de jamón) is treated almost like a martial art.

A master cortador knows how to navigate the complex fat-to-meat ratios of an Iberian leg, producing paper-thin, bite-sized ribbons that release the maximum amount of flavour. Cutting it too thick destroys the delicate melt-in-the-mouth texture; cutting it too thin robs the palate of its deep, nutty complexity.

Whether you are enjoying a casual plate of Serrano with your morning café con leche or indulging in a celebratory plate of 100% Bellota paired with a bold Rioja, Spain's cured ham remains one of the greatest culinary triumphs on the planet.

During the iron age, what is now the Tiermes Archaeological Site was a Celtiberian hill fort that was initially capable of resisting an assault by the Roman invaders.

The tribe occupying the site were allied to the Numantia tribe during the second century BC. In 98 BC, with the Numantia already overcome, Tiermes was captured by the Roman consul Titus Didius, beginning the slow but sure Romanisation of Tiermes.

The urbanisation of the area accelerated around 70 BC, and by the end of the first century, the city reached the height of its splendour. As you can see at the site today, it once boasted large public buildings, two fora, an aqueduct, and extensive urban development. Uniquely, these buildings were carved directly into the sandstone bluffs—an earlier Celtiberian practice but with Roman architecture covering the open frontages.

A city wall was later built, and Tiermes remained in use until the 4th century after the decline of the Western Roman Empire. Today a number of archaeological remains can be seen, including an amazing water supply system that would have been capable of carrying 71 litres per second. There is also a small number of archaeological artefacts from the Visigoth and Muslim periods of the site that followed the Roman occupation.

When summer temperatures in Spain climb into the high 30s and 40s, standard home cooking changes completely. The thought of heating up the kitchen with an oven or standing over a boiling pan becomes a non-starter.

While everyone knows about classic cooling staples like standard tomato gazpacho, Spain’s regional cuisine contains plenty of alternative, refreshing dishes that focus on high hydration, clever vegetable combinations, and minimal prep time. Here are three versions:

1. Chilled Carrot and Orange Soup

1. Chilled Carrot and Orange Soup

A vibrant, silky alternative to gazpacho that utilizes the natural sweetness of root vegetables balanced by bright citrus acidity.

The Shopping List

• 500g fresh carrots, peeled and sliced into rounds

• 2 large juice oranges, freshly squeezed

• 1 small white onion, finely chopped

• 1 clove of garlic, minced

• 1 small piece (approx. 1cm) of fresh ginger, peeled and grated

• 500ml light vegetable stock

• 3 tbsp extra virgin olive oil

• Coarse sea salt and cracked black pepper to taste

• Optional garnish: Fresh mint leaves or a swirl of coconut milk

Step-by-Step Instructions

1. Sauté the Aromatics:5 mins.

Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes until the onion is soft and translucent, ensuring the garlic doesn't burn.

2. Simmer the Carrots:15-20 mins.

Add the sliced carrots and pour in the 500ml of vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15 to 20 minutes, or until the carrots are completely fork-tender.

3. Blend and Emulsify:5 mins.

Remove the saucepan from the heat and let it cool slightly. Transfer everything into a high-powered blender. Pour in the freshly squeezed orange juice and the remaining 2 tablespoons of extra virgin olive oil. Blend on high until the soup is completely smooth, glossy, and velvet-like. Season with salt and pepper to taste.

4. Chill Thoroughly: Minimum 3 hours.

Pour the soup into a glass jug or bowl, cover, and place it in the refrigerator for at least 3 hours (ideally overnight) until ice-cold. Serve in chilled bowls, optionally garnished with a few fresh mint leaves.

2. Andalusian Papas Aliñás (Marinated Potatoes)

The Shopping List

• 1 kg whole potatoes (preferably a waxy variety like Monalisa)

• 1 large spring onion (cebolleta), very finely sliced

• 1 small green bell pepper, finely diced

• 2 tins (approx. 160g total) of high-quality white tuna in olive oil (bonito del norte)

• 2 large eggs

• 100ml high-quality extra virgin olive oil (mild and fruity)

• 3-4 tbsp Sherry vinegar (vinagre de Jerez)

• Generous pinch of coarse sea salt

• A handful of fresh flat-leaf parsley, finely chopped

Step-by-Step Instructions

1. Boil the Potatoes and Eggs:25-30 mins.

Place the whole, unpeeled potatoes in a large pot of salted cold water. Bring to a boil and cook for 20-25 minutes until tender all the way through. In a separate small pot, hard-boil the two eggs (about 9 minutes), then cool them in ice water, peel, and set aside.

2. The Warm-Dressing Secret:5 mins.

As soon as the potatoes are cool enough to handle but still notably hot, peel off the skins. Cut them into thick, rustic chunks directly into your serving bowl. Immediately sprinkle with coarse sea salt and pour over the Sherry vinegar and extra virgin olive oil. Toss gently—the hot starches will absorb the dressing deep into the core like a sponge.

3. Incorporate the Crunch:5 mins.

Add the finely sliced spring onion and diced green pepper directly to the warm potatoes. The residual heat will slightly soften the raw bite of the onion while preserving its fresh crunch.

4. Finish and Rest: Cooling time.

Flake the canned tuna over the top and gently fold it in so it stays in distinct pieces. Garnish with the hard-boiled eggs cut into quarters and a heavy scatter of fresh parsley. Let the dish sit at room temperature for an hour to let the flavours marry, or chill slightly before serving with crunchy breadsticks (picos).

3. Crisp Courgette Spaghetti with Salmon

The Shopping List

• 2 medium firm courgettes, unpeeled

• 150g high-quality smoked salmon, torn into delicate ribbons

• 1 tbsp capers, drained

• Juice and zest of half an organic lemon

• 2 tbsp extra virgin olive oil

• 1 clove of garlic, lightly crushed but left whole

• A small bunch of fresh dill, finely chopped

• Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Create the Vegetable Strands:5 mins.

Wash and dry the courgettes. Using a spiralizer or a standard julienne vegetable peeler, cut the courgettes lengthwise into long, thin spaghetti-like strands. Stop when you reach the spongy, seed-heavy core (save it for vegetable stock later). Place the strands on kitchen paper to absorb excess moisture on the surface.

2. Infuse the Frying Oil:2 mins.

In a wide frying pan or wok, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Drop in the crushed whole garlic clove. Let it sizzle gently for a minute or two until it turns golden brown, infusing the oil with aroma, then discard the garlic clove entirely.

3. Flash-Sauté the Strands:60 seconds max.

Toss the courgette strands into the hot garlic-infused oil. Sauté them vigorously using tongs for no more than 60 seconds. You want them to just catch the heat and warm through while remaining completely bright green and al dente. Remove from the heat immediately to prevent them from releasing water and turning soggy.

4. Assemble and Serve:2 mins.

Transfer the warm courgette strands to your serving plates. Scatter the torn smoked salmon ribbons and capers over the top. Drizzle with fresh lemon juice, dust with lemon zest, and scatter with chopped fresh dill. Finish with a final crack of black pepper and serve immediately while fresh.

Are you going to give the warm-dressed Papas Aliñás a spin this weekend, or does the ice-cold Carrot and Orange soup sound like the perfect antidote to the afternoon heat? Let us know how your kitchen prep goes below!

Sundays in Spain belong to a single, sacred ritual: family and friends gathering around a large, shallow pan to share a freshly simmered dish of rice.  

While international tourist traps have spent decades pushing the idea that a paella must be piled high with chicken, rabbit, or king prawns, locals know a different secret. One of the country's absolute finest variations contains no meat or seafood at all. The Paella de Verduras (Vegetable Paella) is a true masterclass in maximising the natural sugars and earthy depths of local garden produce.

Instead of relying on heavy animal fats for flavour, a great vegetable paella challenges the cook to build a rich, savoury foundation entirely out of aromatic roots, wild mushrooms, and a slow-simmered vegetable stock.

The Anatomy of the Perfect Veggie Base

The ultimate downfall of a subpar vegetable paella is a lack of depth. Without meat bones or shrimp shells to enrich the liquid, you have to extract flavour through a highly deliberate, layered cooking technique.

The process begins with the sofrito—the aromatic baseline of Spanish cooking. Finely diced onions and green bell peppers are gently fried in a generous ladle of high-quality extra-virgin olive oil for a full 20 minutes over medium heat. This long, patient sauté is non-negotiable; it coaxes out the vegetables' natural sugars until they melt into a sweet, rich paste.  

Only then do you stir in minced garlic, grated fresh ripe tomatoes, and a heavy dust of pimentón dulce (Spanish sweet paprika), flash-frying it just long enough to activate the spices without burning them.

Choosing Your Garden Inventory

The brilliance of a vegetable paella is its versatility, adapting easily to whatever is freshest in the local market. However, certain structural vegetables provide an essential contrast in textures and flavour profiles:

Earthy Umami: Quartered mushrooms (such as white button, cremini, or wild oyster varieties) are added directly into the hot sofrito, absorbing the aromatic oil and releasing a deep, savoury juice that mimics the richness of meat.

The Crunch & Colour: Flat green beans, tender broccoli florets, and fresh artichoke hearts split completely down the middle are added immediately after the boiling stock is poured. They simmer directly on top of the cooking rice, steaming to a perfect tender-crisp finish.  

The Starches: Traditional variations frequently incorporate large, buttery garrofó beans (lima beans) to add a creamy, substantial bite that balances the short-grain rice.  

3 Golden Rules for Cooking the Rice
Once your ingredients are assembled in the paellero (the traditional wide, flat pan), the execution requires strict restraint. To ensure your rice turns out perfectly dry and loose rather than a sticky, overcooked porridge, commit these three rules to memory:

Trust the Liquid Ratio: For a classic, dry Spanish rice dish, you want a strict 1-to-2 ratio of rice to high-quality vegetable stock (e.g., 400 grams of short-grain rice to roughly 1 litre of broth). If you prefer your rice with a slightly juicier, wetter bite, push the ratio closer to 1-to-3.

Step Away From the Spoon: The single biggest mistake home cooks make is stirring the pan like a risotto. Once the boiling vegetable stock is poured over the rice and the grains are spread into an even layer, do not touch it again. Stirring releases amylose starch from the grains, turning the dish uncomfortably gummy. Let it boil completely undisturbed over medium heat for 16 to 20 minutes.  

The Silent Rest: When the liquid has been fully absorbed, and the rice is just al dente, pull the pan off the heat entirely. Throw a clean kitchen towel over the top and let it rest for 10 minutes. This traps the residual steam, settling the starches and allowing the complex, smoky flavours of the saffron, paprika, and garden vegetables to completely meld together.  

Serve your finished masterpiece family-style right out of the pan, accompanied by plenty of fresh lemon wedges and a generous bowl of homemade, punchy alioli (garlic mayonnaise) to fold into the hot grains.

Food in Spain is never just about fuel; it is a map of geography, climate, and centuries of inherited human patience. When walking into a local indoor market or browsing a restaurant menu, certain geographical stamps stand out: D.O.P. (Denominación de Origen Protegida) or I.G.P. (Indicación Geográfica Protegida).

These are not marketing gimmicks. Backed by the European Union and national legal frameworks, these protected designations guarantee that a product was grown, harvested, and cured in a specific region using traditional, tightly regulated methods. Currently, more than 200 Spanish food and wine products hold this prestigious status, proving that true luxury lies in absolute transparency and geographic identity.

For anyone looking to understand the culinary diversity of the Iberian Peninsula, here is a breakdown of the essential designations of origin that define the true flavour of Spain.

The Foundations: Wine & Oil

The bedrock of the Spanish pantry rests on its olive trees and ancient vineyards. The regulatory boards ensure that weather, soil chemistry (terroir), and grape variants stay consistent.

• Rioja (D.O.Ca.): The undisputed classic. Spanning regions across La Rioja, the Basque Country, and Navarre, these velvety red wines are famed for their oak-aged complexity, relying heavily on the native Tempranillo grape.

• Ribera del Duero (D.O.): Cultivated on expansive high-altitude vineyards along the Duero River ( Burgos, Valladolid, Segovia, and Soria), these red wines are unmistakable for their robust structure and vibrant fruit-forward notes.

• Andalusia’s Liquid Gold: From Baena to Estepa, southern Spain features dozens of Extra Virgin Olive Oil D.O.P. zones. They regulate harvest methods to ensure acidity levels stay exceptionally low, locking in fresh, peppery, and grassy notes.

Cured Mastery: Jabugo Iberian Ham

Perhaps Spain’s most globally recognised foodstuff, Jabugo Iberian Ham (D.O.P.) springs from the microclimates of the Sierra de Aracena and Aroche Peaks in the province of Huelva, Andalusia.

The strict rules state the 100% purebred Iberian pigs must spend their final months roaming free in oak pastures (dehesas), gorging exclusively on sweet acorns (bellotas). The natural oleic acid in the acorns infiltrates the meat fat. When cured slowly in mountain air, it yields a light, delicate texture and a slightly nutty flavor that literally melts at room temperature.

The Artisanal Cheese Landscape

Spain’s distinct geographic contrasts—from the rainy, emerald-green northern coastlines to the arid central plains—give rise to distinct cheese traditions.

Essential Kitchen Staples

1. Valencian Rice (D.O.)

Any discussion of Spain’s national dishes inevitably leads to Valencia. While disputes rage over what ingredients belong in a true paella, chefs agree on one absolute rule: it must use Valencian Rice. Cultivated in the wetlands surrounding the Albufera natural park, the specific varieties—Bomba, Albufera, and Senia—are bred to absorb up to three times their volume in rich broth without breaking down or losing their structural bite.

2. Piquillo Peppers from Lodosa (D.O.P.)

Cultivated across eight specific regions in Navarre, the Piquillo pepper of Lodosa is affectionately dubbed the red gold of Navarre. These deep-red, sweet, and smoky peppers are meticulously hand-harvested, roasted over open flames, and peeled by hand without touching water, preserving their concentrated natural juices before being tinned.

3. Asturian Cider (D.O.P.)

In the far north, grapes give way to nearly one thousand hectares of protected apple orchards. Asturian cider is entirely natural, utilising native bittersweet apples with zero added sugar or gas. Its cultural importance is so rooted that the act of serving it—poured from arm's length above the head into a wide glass to naturally aerate the liquid—is protected as part of the nation's intangible cultural heritage.

The system of Designations of Origin is a promise to the consumer. It proves that despite the pressures of industrial, globalised farming, a community has chosen to preserve their history, their land, and their culinary integrity. Seeking out these logos on your next trip to the market isn't just about choosing high quality—it's about tasting the literal essence of a specific Spanish hillside, pasture, or valley.

Every corner of Tenerife hides a unique ingredient that makes its cuisine truly tempting. The sea and the warm climate allow Canary Islanders to cultivate a wide variety of fruits and vegetables. They are two of the main ingredients in Tenerife cuisine. Fish and bananas are the big stars, but the island's menu has much more to offer.

As on all islands, fish is an essential element in Tenerife's cuisine. The most popular is la vieja (scarus cretensis), a white coastal fish with a mild flavour and can be found all year round. It is prepared battered, grilled or stewed with potatoes and served with spicy and green mojo sauces. Cherne (grouper) is also very popular; it is sold salt-cured and then desalted, just like cod, although it is also eaten fresh or grilled, with papas arrugás potatoes and green mojo sauce. The sea also offers us the ingredients for an exquisite fish stew, prepared with raw or fried fish and then cooked with potatoes, onions, tomato and peppers. Another delicious option is tuna, served marinated, grilled, as a carpaccio or with onions. The selection of seafood is rounded out with salted fish: redbanded seabream, white seabream, grey mullet, white seabass and mottled grouper.

Tenerife has exceptional wine to pair with the taste of the sea, with its five designations of origin: Tacoronte-Acentejo, Ycoden-Daute-Isora, Valle de La Orotava, Valle de Güímar and Abona, which together bottle more than five million litres every year. A a true pleasure for the palate.

Throughout the Canary Islands archipelago, potatoes (or as locals call them, papas) are an essential ingredient. They are used for vegetable stews, casserole dishes and especially as sides for meats and fish. It is no wonder, given that up to 46 different varieties of this tuber have been counted on the islands. These include the papa negra, which is only grown in Tenerife, and those known as papas bonitas, which may be white, coloured or black and are famous for their flavour and quality. Also popular are papas arrugás, or wrinkled potatoes, which are cooked in their skin with lots of salt (some even prefer to use seawater) and taste amazing. Although papas arrugás are the most famous, there are up to 46 varieties of Canary Islands papas.

Another star Tenerife food product is, of course, mojo: a sauce that accompanies many recipes and is used as a complement to some main dishes. There are as many mojos as you can imagine (perhaps nearly a hundred) but there are four truly traditional recipes: colorado picón (with hot chilli or chilli pepper), colorado dulce (with mild palm peppers), verde (with cilantro), and almagrote (always made with a mature, hard cheese). Spread on toast it makes an excellent starter.

Gofio is a direct legacy of the indigenous people who inhabited the islands: the Guanches. It is a flour made from toasted grains - mostly barley, wheat and corn - along with pulses like chickpeas or broad beans. It can be served blanched or mixed with fish, meat or vegetable broth. It is the perfect pairing for dishes like fish stew or sancocho (a soup made of meat, tubers and vegetables). You can also eat it with raw onion slices. And powdered gofio is even added to milk for breakfast. Mixed with flour, it is ideal for biscuits, sponge cakes, ice-cream and even mousses.

It would be impossible to think about Tenerife cuisine without mentioning the banana, one if its most cherished products and a frequent ingredient in the island's cookbooks. You would be surprised at how many recipes this fruit can be added to. We find them in starters, such as the Canary Island banana salad with leaf shoots and dried fig vinaigrette; or in Cuban-style rice sushi with bananas. It also shows up in main courses like chicken dishes.

And, what about desserts? A flambé Canary Island banana with cinnamon and rum or a banana and pear cream custard with chocolate caramel is hard to resist. How about a banana split? The Canary Islands version of the famous banana split is the perfect way to round off any meal on the island. Aproveche!

The "freiduría", or fish fryer, is the street food of Seville. Food stalls have always existed, in small stores on the ground floors of buildings, where chanquetes (transparent goby), sardines, shrimp, squid etc., are all fried and wrapped in paper cones that absorb the extra oil. The arrival of international restaurant chains didn't signal their end. Indeed, the people of Seville make good use of these traditional outlets each day, especially on summer nights.

Crossing the Andalusian capital you will encounter some classics. The Inchausti family run La Moneda which is by the Arco del Postigo and offers not only fish but also "puntillitas" (molluscs no longer than 5 cm, effectively baby squid - seen below in the photo) and mantis shrimp soup (a fairly flat crustacean, with not a lot of meat, but very flavorful). Since 1904, the same family has run El Arenal, near the La Maestranza bullring. Here, the specialities are adobos (Spanish marinades) and fried cuttlefish.

Visiting La Isla freiduría next to the cathedral we can try fried hake caviar, very popular in this Andalusian region. We should also keep in mind the breaded shrimp and the prices, which are quite reasonable compared to the rest of the establishments in the city centre.

Near the entrance to the Jewish quarter, the Puerta de la Carne freiduría is a must, founded in 1928. Fried, breaded, and boiled shrimp and cod are some of their specialities. They are open until midnight, with longer hours in the summer months.

Finally in the neighbourhood of Triana, probably one of the most popular in the entire city and a meeting point for lovers of tradition and tourists alike. Crossing the Isabel II bridge (popularly known as Puente de Triana, or Triana bridge) you will reach the Freiduría Reina Victoria. The establishment's interior is reminiscent of a school cafeteria, or an association hall, but that shouldn't detract from its appeal because founded by Galician immigrants, it boasts hake, cod and calamari served by few, but very effective, waiters. Before heading back to the centre, you should also visit Alboreá, with a spacious terrace and a bar, to have some weighed cold cuts. You can't leave without trying their tortillitas de camarones (shrimp fritters), quite common in Seville but difficult to find with such good quality. Enjoy the tour!

One thing Asturians are proud of is their region's nature: its mysterious forests and coastline left unscathed by the whirlwind of property developments, its salmon rivers and steep mountains, ideal for rock climbers and hikers. Arising from this pride is a magnificent conservation that has led to more than a third of Asturias' territory being declared as national and international protected areas and the best-preserved coastline in Spain.

The exploration begins with the 6 UNESCO-listed Biosphere Reserves in the Principality.

The Picos de Europa's reserve was Spain's first National Park, protected since 1918. Rising up in the centre of this park is the Picu Urriellu, a real magnet for rock climbers, which then opens onto the Lakes of Covadonga. Fuentes del Narcea, Degaña and Ibias is a Nature Park with totemic fauna including the brown bear and capercaillie. Within this park you will also find the Muniellos Forest Nature Reserve and El Cueto de Arbás Partial Nature Reserve.

Only 20 people per day can enjoy the experience of travelling through the Muniellos Forest, the largest oak grove in Spain and one of the best-preserved in Europe. You need to book far enough in advance. The route is mapped out, is circular and is 20 kilometres long. It's free but you can pay for a guide. It takes about seven hours and covers an ascent of 600 m. 

The brown bear's habitat extends up to Somiedo which, as well as being a Biosphere Reserve, became the first Nature Park in Asturias (1988). Its lake, El Valle, is the biggest in the region and its brañas (high-mountain pasture areas) are dotted with teitos (thatched roof cottages). Las Ubiñas - La Mesa Nature Park contains the second largest mountain range in the region, the Peña Ubiña Massif and is full of natural monuments, such as the Huerta Cave, home to a large bat hibernation colony, or the Puertos de Marabio, with its peculiar karst complex. Redes is a refuge for all species native to northern regions, from the brown bear to the capercaillie or the wolf. Its complex terrain, also recognised as a Nature Park, is combined with spectacular mountains, valleys and limestone gorges that can be discovered on the River Alba Trail or in Los Arrudos.

Oscos-Eo  (GPS:+43.515568,-7.043293) is the biggest UNESCO-listed Biosphere Reserve. Running through this territory is the river corridor of the Eo River, a special area for bird watching.

Other networks of international protected areas are the European Union's Red Natura 2000 and Sites of Community Importance (SCIs). Following their trace, you can discover the Sueve Range, the Oneta Waterfalls, the Esva Basin, the Deboyo Cave, the Santiuste Blowhole, the Villaviciosa Estuary, the Caldoveiro Peak, the Pastur or Barayo Yew. Ponga Nature Park is made up of gorges such as the Ponga or Beyos gorges and lies within the Partial Nature Park of Peloño.

Hiking is possibly the best way to admire these lush spots In Asturias, there are trails suitable for all physical conditions and tastes and for those looking for only short excursions. And you don't even need to park the car. The intricate network of regional motorways allows you to combine visits and organise unforgettable excursions. Other options are cycling along the sign-posted and well-preserved greenways or taking a journey on one of the routes travelled by giant dinosaurs, using their ichnites carved on rocks as a guide. 

Wildlife watching tourism has opened up a new door of experiences: set off on an ornithological route, follow the footsteps of the brown bear, get a taste of nature on an excursion collecting plants that are used in cookery workshops or travel through folds used by shepherds keeping your eye on the sky to spot the bearded vulture, reintroduced into Picos de Europa, in flight. This way you will be able to experience the passion for  Asturian nature first hand.

In case you did not know, in Spain, any population centre that exceeds 10,000 inhabitants is considered a city, therefore, according to the National Institute of Statistics (INE), Spain has a total of 8131 municipalities distributed throughout the territory.

I thought it would be interesting to list which are the oldest cities in each province of Spain to give you an idea of the country's widespread heritage. Keep in mind that cities have not been founded on a specific day, but may have been built over several days, weeks or months. That is why the dates that appear are a year or a century since it is very difficult to specify the exact moment of its creation.

The oldest municipality in each province of Spain

1. Andalusia

- Almería: Adra (8th century BC).

- Cadiz: Cadiz (1104 BC)

- Córdoba: Córdoba (169 BC)

- Granada: Almuñecar (8th century BC)

- Huelva: Huelva (10th century BC)

- Jaén: Jaén (10th century BC)

- Malaga: Malaga (7th century BC)

- Seville: Seville (8th century BC)

2. Aragon

- Huesca: Huesca (179 BC)

- Teruel: Teruel (1,171)

- Zaragoza: Zaragoza (3rd century BC)

3. Asturias

- Asturias: Gijón (5th century BC)

4. Balearic Islands

- Balearic Islands: Ibiza (654 BC)

5. Canary

- Las Palmas de Gran Canaria: Las Palmas de Gran Canaria (1,478)

- Santa Cruz de Tenerife: Santa Cruz de Tenerife (1,493)

6. Cantabria

- Cantabria: Santander (26 BC)

7. Castile-La Mancha

- Albacete: Albacete (12th century)

- Royal City: Royal City (1,255)

- Basin: Basin (784)

- Guadalajara: Guadalajara (8th century)

- Toledo: Toledo (192 BC)

8. Castile and Leon

- Ávila: Ávila (1st century BC)

- Burgos: Burgos (884)

- Leon: Leon (29 BC)

- Salamanca: Salamanca (4th century BC)

- Segovia: Segovia (1st century)

- Soria: Soria (1,109)

- Valladolid: Valladolid (1,072)

- Zamora: Zamora (852)

9. Catalonia

- Barcelona: Barcelona (3rd century BC)

- Girona: Girona (79 BC)

- Lleida: Lleida (6th century BC)

- Tarragona: Tarragona (5th century BC)

10. Extremadura

- Badajoz: Medellin (79 BC)

- Cáceres: Coria (8th century BC)

11.Galicia

- A Coruña: Santiago de Compostela (820)

- Lugo: Lugo (1st century BC)

- Ourense: Ourense (1st century)

- Pontevedra: Vigo (2nd century BC)

12. Madrid

- Madrid: Alcalá de Henares (1st century)

13.Murcia

- Murcia: Cartagena (227 BC)

14. Navarre

- Navarre: Pamplona (74 BC)

15. Basque Country

- Álava: Victory (1181)

- Guipuzcoa: San Sebastian (1,180)

- Biscay: Bilbao (1,300)

16. La Rioja

- La Rioja: Calahorra (182 BC)

17. Valencia

- Alicante: Elche (5th century BC)

- Castellon: Castellon de la Plana (1,251)

- Valencia: Valencia (138 BC)