Still Discovering Spain...

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)

In 2025, the prestigious association Los Pueblos más Bonitos de España (The Most Beautiful Villages of Spain) expanded its ranks, adding seven new hidden gems to its official list. For expats and regular visitors, these additions offer the perfect excuse to head off the beaten path and discover the "real" Spain.

Here is a look at the seven newcomers you should add to your Spanish bucket list this year.

1. Poza de la Sal (Burgos)
Perched on the edge of the Bureba plains, this medieval village is famous for its salt-mining history. The village is a maze of cobblestone streets and traditional half-timbered houses.

Don't miss: The Salt Museum to learn about its Roman origins, and the Rojas Castle, which offers breathtaking views of the "Balcony of Bureba."

2. Jerez de los Caballeros (Badajoz)
Deep in the heart of Extremadura, this town is a monument to the Knights Templar. Its skyline is dominated by four spectacular Baroque towers that rival the best in Spain.

Don't miss: The Templar fortress and the Church of San Bartolomé, famous for its incredibly intricate and colourful ceramic facade.

3. Llerena (Badajoz)
Often called the "Little Athens of Extremadura," Llerena was once the seat of the Inquisition and a hub for master Mudéjar architects. The result is a town filled with grand squares and noble mansions.

Don't miss: The Plaza de España, arguably one of the most beautiful squares in the region, featuring the stunning Church of Nuestra Señora de la Granada.

4. La Fresneda (Teruel)
Located in the Matarraña region (often called "the Spanish Tuscany"), La Fresneda feels like a film set. It is a place of golden stone, arched porticoes, and Renaissance elegance.

Don't miss: The 16th-century Town Hall and a hike up to the Santa Bárbara hermitage for views over the "Valley of Silence."

5. Berlanga de Duero (Soria)
History runs deep in this Castilian fortress town. From its Jewish quarter to its Renaissance collegiate church, Berlanga de Duero is a masterclass in Spanish architectural evolution.

Don't miss: The massive medieval castle and the unique San Baudelio de Berlanga hermitage nearby, known for its "palm tree" pillar and Mozarabic frescos.

6. Linares de Mora (Teruel)
Tucked away in the Sierra de Gúdar at over 1,300 meters above sea level, this is a destination for nature lovers. It is a quintessential mountain village of white walls and red-tiled roofs.

Don't miss: The Baroque Church of the Immaculate Conception and the surrounding hiking trails that lead to the "Pino del Escobón," a 100-year-old monumental pine tree.

7. Letur (Albacete)
Known as the "Pearl of the Sierra del Segura," Letur is perhaps the best-preserved example of Islamic urban design in the region. Water is everywhere here, with natural pools and streams running through the town.

Don't miss: A walk through the old quarter to see the traditional courtyards and the "Charco de Pataco," a crystal-clear natural swimming hole.

The Most Beautiful Villages brand isn't just a title; it’s a commitment to preservation and quality. Villages must pass a strict 40-point audit covering everything from cleanliness and traffic control to the conservation of their facades. Visiting these spots ensures you are seeing Spain at its most authentic and well-preserved.

In the quiet village of Jiménez de Jamuz, tucked away in the province of León, Spain, stands a restaurant that has reached near-mythical status among carnivores. It isn’t located on a bustling metropolitan avenue, nor does it boast the sleek, minimalist decor of a Michelin-starred urban eatery. Instead, Bodega El Capricho is built into a cave, a rustic sanctuary where time slows down, and the cow is king.

Widely regarded by critics—including those at The Guardian and Time Magazine—as serving the best steak in the world, El Capricho is the life’s work of one man: José Gordón.

The Philosopher of Beef

To understand El Capricho, you must understand José Gordón. He is not just a chef; he is a master of animal husbandry and a pioneer of dry-ageing. Gordón spends his days travelling the remote corners of the Iberian Peninsula, searching for retired working oxen.

Unlike the industrial food complex that prizes young cattle, Gordón looks for "old souls"—animals that are often over 10, 12, or even 15 years old. He believes that a life lived with dignity, grazing on wild grasses and clover, translates into a depth of flavour that young beef simply cannot replicate.

The Art of the Age

Once the animal has lived its full life, the real magic happens in the cellar. Gordón is a master of extreme dry-ageing.

• The Process: Selected cuts are aged in temperature-controlled chambers for anywhere from 60 to over 120 days.

• The Transformation: During this time, enzymes break down connective tissue, and moisture evaporates, concentrating the flavours into something reminiscent of blue cheese, hazelnuts, and cured ham.

• The Result: A texture that is buttery yet substantial, with a "funky" complexity that lingers on the palate long after the meal is over.

The Dining Experience

The restaurant itself is housed in a traditional bodega—a series of underground tunnels hand-carved into the clay soil. The atmosphere is cool, dim, and heavy with the scent of oak charcoal.

The Chuletón is carved tableside with surgical precision. The fat is not something to be trimmed away and discarded; at El Capricho, the golden, aged fat is considered the most delicious part of the meal, carrying the essence of the pastures where the animal once grazed.

Why the Hype is Real

In an era of "fast food" and mass production, El Capricho stands as a defiant monument to patience. There are no shortcuts here. From the years spent raising the oxen to the months spent ageing the meat, every bite is a tribute to the animal’s life.

It is a primal experience, stripped of pretension. You aren't just eating dinner; you are participating in a culinary tradition that honours the earth, the animal, and the fire.

"We don't want to follow trends. We want to find the truth in the product." — José Gordón

The history of humanity has thousands of ins and outs that have changed our way of living. The year we find ourselves in, for example, is a number that we accept and celebrate every January 1 to welcome another 365 days or 366 every four periods.

Thus, since last January 1, the Western world entered the year 2022. This was taken naturally by the majority of the population, although not all places on the planet entered the same way when they circled the sun that day.

The Chinese calendar, for example, is currently in the year 4719 where, according to the most extensive studies, its origin would be 2679 before ours, the Gregorian calendar. Its establishment meant such an important change in the life of a large part of the planet that it regulates today the year in which we live.

About 500 years ago the months were not structured as they are today. The world was regulated by the Roman calendar, which was the first system to divide time in Ancient Rome, whose legend states that it was created by one of the two founders of the city, Romulus. This was based on months of 29 days, 12 hours and 44 minutes that, according to the moon, could amount to 30 days.

But this almanac underwent various changes such as the one introduced by Julius Caesar, influenced by Sosigenes of Alexandria who decided to establish modifications to this system. Thus, a new calendar, called Julian in honour of the president, was implemented in the year 46 BC and established years of 365 days where every 4 years the leap figure would appear.

But the most important change to the way of structuring the days and months until today would occur in the sixteenth century. Pope Gregory XIII decided to establish what is today our almanac and January 1 was considered the beginning of the year, something ingrained in society.

Although the initiative was approved by the pontiff, the origin of this calendar has its home here in Spain. Spain was in charge of creating the day manager used by most of the planet thanks to research carried out by the University of Salamanca that would revolutionise calendars forever.

The study was carried out by a commission of professors from the institution appointed by the Pope and directed by Pedro Chacón, one of the most important mathematicians in Spain during that century. He, unfortunately, died in 1581 without being able to see the adoption of the calendar.

The page specialising in historical issues on the Twitter social network "theespanishlegacy" exposes how Pope Gregory XIII turned to the teachers of the Spanish university because this was "one of the main centres of knowledge in the world." In this sense, it should be noted that it only took three years to prepare the investigation, a milestone for the time.

After the publication, it was Philip II himself who pressured the highest pontiff to establish the new calendar, leaving behind the Julian calendar, which had been lagging behind ten days since its creation. Thus, after various deliberations, the pope accepted the Spanish proposal and research and it was adopted by pioneering countries Spain, Italy and France.

Spain’s allure is inevitably linked to its sun-drenched coastal towns, vibrant cultural festivities, and the delight of balmy summer months. Yet, once the season recedes, there's plenty to relish. Many Spanish towns continue to shimmer with remarkable charm and offer a peaceful experience. From November to March, these towns open a path to all-year-round exploration of Spain, dotted with milder climates, lesser crowds, and more affordable airline and hotel deals.

Jávea: A Coastal Joy on Costa Blanca

Located on the Costa Blanca, Jávea, a tranquil seaside town, is notable for its stunning coves and magnificent coastline. Even during packed August vacation periods, the town manages to retain an unhurried ambience. Its enchanting beaches such as El Arenal, La Granadella, and Cala del Portixol, although they teem with visitors in summer, continue to allure in the winter. Coupling this with temperatures remaining a comfortable 16-22C through much of the winter, Jávea secures itself as a warm winter getaway.

Water sports lovers can indulge in kayaking, sailing, or windsurfing, while land explorers can hike or bike the scenic trails of Cape San Antonio and Montgó Natural Park. Savour the unique blend of Peruvian and Japanese cuisine at La Mar de Chola, then finish your day with a relaxed drink at La Siesta Beach Bar.

San Sebastián: The Foodie's Paradise

San Sebastián, famous for its prestigious film festival and stellar food scene, entices visitors with its temperate weather. Despite being one of the culinary capitals of the world and home to the beautiful La Concha beach, San Sebastián keeps its doors wide open during off-peak periods. Venture into its cultural pulse during the Tamborrada of Donostia festival in January.

Make sure to visit Bar Txepetxa for delicious ‘pintxos', a Basque rendition of tapas, and La Cuchara de San Telmo, famed for dishes like foie gras, beef cheeks, and razor clams. For surf enthusiasts, the Zurriola beach continues to allure with its winter waves.

Seville: An Andalusian Delight

For those who struggle with the resounding summer heat of Seville, autumn and winter offer an ideal retreat. The Andalusian capital continues to captivate, with its Royal Alcázar, the cathedral, and energizing flamenco shows in Triana available to explore sans the oppressive summer heat.

Mallorca: The Island Oasis

Mallorca, which rules with one of Spain's most efficiently connected airports, serves as a peaceful retreat. The sedate winter weather complements the grandeur of the Island’s cathedral, modern art displays at Es Baluard Museu d'Art Contemporani de Palma, and charming towns like Valldemossa.

For those aiming to escape bone-chilling winters, the sun-kissed Spanish towns present unrivalled delights. The off-season brings out their quieter charm, and relaxation meets rich cultural tapestry, delectable food, and invigorating outdoor expeditions. Whether you're planning a weekend getaway or an extensive vacation, these towns invite you to leave winter coats behind and soak into the warm Spanish winter sun.