Still Discovering Spain...

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.

Food in season is cheaper and tastes much better. No arguments there!

Throughout the year we can consume almost any type of food, even though it is not the optimal time for its harvest. This allows us to eat a very varied diet, but it hurts the environment ... and our pockets. 

Consuming fruits and vegetables in season is cheaper than buying foods that should not be on the market during a certain time of year. In addition, it is beneficial for our bodies and has great environmental benefits.

When food is in season, it indicates that it is the best time to consume it, since it maintains a large part of its nutrients. It is also noticeable in its flavour since the ripening process is not done artificially.

Fruits that are at their best are avocado, raspberry, kiwi, lemon, tangerine, apple, oranges, banana, and grapefruit. January is also a good month to take advantage of the harvest of the last persimmons and custard apples of the season. Also, in January, the first strawberries begin to appear on the market.

The list of seasonal vegetables in January is extensive too. At this time of year, we can enjoy the following foods in their fullness: chard, garlic, artichoke, celery, aubergine, broccoli, zucchini, thistle, red cabbage, cauliflower, endive, endive, spinach, pea, broad bean, green bean, lettuce, cucumber, pepper, leek, radish, beet, cabbage, tomato and carrot.

Maybe we should all start paying attention to the seasons, it will benefit us in many ways.

Twelfth Night is the festival marking the coming of the Epiphany and concluding the Twelve Days of Christmas. In medieval and Tudor England, the Twelfth Night marked the end of a winter festival that started on All Hallows Eve — now more commonly known as Halloween. The Lord of Misrule symbolises the world turning upside down. On this day the King and all those who were high would become the peasants and vice versa. At the beginning of the Twelfth Night festival, a cake that contained a bean was eaten, and the person who found the bean would rule the feast. Midnight signalled the end of his rule and the world would return to normal. The common theme was that the normal order of things was reversed.

 The origins of the Three Kings' Cake appear to date back to the 2nd century BC, when the Romans celebrated the Saturnalia – also known as the Slaves' Festival as they didn't have to work – with a round pastry that concealed a bean. The bean symbolised the imminent arrival of prosperity thanks to the Spring and to Saturn, the god of agriculture. Its symbolism has changed greatly since then, and the recipe even more-so. The Romans spread it across Europe, but its consumption died out with the arrival of Christianity. However the French preserved the tradition and it was common among bourgeois families to eat the cake, which they prepared with a coin inside it.

Food and drink are at the centre of the celebrations in modern times, and all of the most traditional ones go back many centuries. Around the world, special pastries and bread, such as Roscón de Reyes, La Galette des Rois and King cake are baked on the Twelfth Night and are eaten for the Feast of the Epiphany celebrations. In English and French customs, a Twelfth Night cake was baked to contain a bean and a pea, so that those who received the slices containing them should be designated king and queen of the night’s festivities. 

Over the centuries this tradition has changed. Gold coins began to be introduced as a reward to whoever found the Roscón treasure, it was later decided to hide a figurine of  King and a bean at the same time to find out who was the 'lucky one' and who was the fool with the bean ... until today. Nowadays most Roscón have the figurine of a King and dehydrated bean, only now the person who finds the bean is not only the fool but also has to pay the cake!

Traditionally, however, there was a time in Spain when whoever found the trinket (which would have been a figurine of baby Jesus) had to take it to the nearest church on February 2, Día de la Candelaria (Candlemas Day), which celebrates the presentation of Jesus in the Temple. According to the Jewish tradition, an infant was to be presented to God in the Temple forty days after his birth. The use of candles on Candlemas represents the light of Christ presented to the world. The Kings’ cake (Roscón) in Spain is traditionally eaten after lunch on the 6th of January and if you fancy making one this year, here is a simple recipe:

Ingredients:

Sourdough mix:

100 g of strong flour
60 ml of warm milk
2 g yeast

Decoration:

1 beaten egg
Glacé fruits
Almonds
Sugar

For the final dough:

162 g of sourdough 
330 g of strong flour
60 ml of milk cooked with cinnamon and the peel of 1 orange
2 eggs
80g sugar
30 ml of honey
110 g butter
15 g of pressed yeast (or 5 g of dry baker's yeast)
3 teaspoons of rum
2 teaspoons of random water
Zest of half a lemon
5g salt

Preparation:

The day before, prepare the sourdough. To do this, mix the flour, milk and yeast and knead it sufficiently so it is well mixed.

Let it ferment for 30 minutes at room temperature and then leave it in the fridge for at least 12 hours.

The night before you also have to make the milk infusion with, cinnamon and the peel of 1 orange without the white part. Heat the milk with the ingredients to just before boiling point and then remove from the heat and cover. Let it cool and then refrigerate.

The next day, mix all the ingredients for the final dough, except the sugar and butter.
You will have to knead it in 3 steps:
 1) 5 minutes as is. 
 2) 5 minutes in which the sugar is incorporated in 2 batches until you can see no lumps are left each time.
 3)Now the cold butter is added and kneaded for another 10 or 15 minutes until the dough has absorbed all the butter and is smooth.

Let it ferment for about 2 hours. Form into a ball. Wait 15 minutes and then form into an even ring

Ferment for another 2 and a half or 3 hours: it almost triples its volume (then hide the figurine and the dehydrated bean).

Brush, decorate and bake in an oven at 180 ° C. Baking time is about 20 minutes (if fan assisted;  if not, slightly longer).

Let cool on a rack. Once cold, the roscón can be cut in two halves and filled with sweetened whipped cream or truffle cream, as you prefer.

However, if this seems like too much effort they are available in all supermarkets across the country. According to one of Spain's leading consumer organisations, the OCU, after analysing Roscones in nine major supermarkets, the best value-for-money Roscón de Reyes comes from Día and retails at €11.71 for a kilo.

The OCU looked at Roscones sold in Eroski, Carrefour, Alcampo, El Corte Inglés, Ahorramás, Mercadona, Lidl, Aldi and Día, and said the best quality ones were the cream-filled versions from Eroski and Alcampo, followed by those sold at El Corte Inglés, although in terms of price and quality combined, Día's cream-filled one came out top.

They retail at between €6 a kilo in Carrefour, Aldi and Lidl, and €17 a kilo in El Corte Inglés, although the OCU warned that in most cases, the cheapest prices reflected the quality of what you're buying.

Those with the lowest price tags, in general, had a greater quantity of vegetable oils and fats – coconut and palm oil – compared with the higher-priced ones, which contained cream and butter.

This said those seeking to avoid animal-based produce would find the cheaper ones suited them better.

Whatever you decide to do - Happy New Year!

Made in the same method as Champagne, Cava is Spain's sparkling wine treasure. Originating from the Penedès region of northeast Catalonia (just west of Barcelona), cava is made with three local varieties: Macabeo, Xarel-lo, and Parellada. Cava's claim to fame lies in its remarkable quality-to-price ratio. Top-quality cava is widely available for under €10 with many regional producers presenting their best bubbly in sophisticated bottles and leaning heavily on family-owned, tradition-inspired values. Here some to consider for the coming festive season! Take your pick, you can't go wrong with any of them...

Freixenet Sparkling Cordon Negro Brut Cava - €6,49
Freixenet

One of the best-selling Cavas on the market, Freixenet Sparkling Cordon Negro Brut Cava offers up exceptional citrus and toasted almond notes on the nose. Built on the region's three dominant cava grapes (Macabeo, Xarel-lo, and Parellada), this medium-bodied sparkling wine carries a fresh factor, lively acidity, and unmistakable balance on the palate.

Anna de Codorniu Cava Brut - €6,88
Codorniu Winery

        
Crafted from a 70/30 split of chardonnay and Parellada grapes, the Anna de Codorniu Cava Brut shows a lovely bouquet of ripe apple, plush tropical fruit, and the yeasty appeal of fresh-baked bread. The palate reveals a continuation of fresh-fruit themes, centred around green apple, pear, quince, and lemon-lime citrus. Crisp and clean.

Segura Viudas Brut Reserva Cava - €9,99
Segura Viudas

Bringing some serious value—not to mention bubbles—to the table, Spain's Segura Viudas Brut Reserva Cava showcases an engaging blend of nutty nuances and a dash of citrus on the nose.

The palate profile is fresh, with zippy acidity, bright lemon-lime fruit, and apple undertones. A remarkable sparkling wine for the price, this cava is made with a blend of regional grapes: Macabeo, Parellada, and Xarel-lo.

Perfect for parties, keep the Segura Viudas Brut Cava in mind for appetizers, shellfish themes, tapas, and a variety of poultry picks.

Juve y Camps Brut Rose - €13,25
Juve y Camps Winery

 
Vivid salmon colour (thanks to Pinot Noir) and bright berry fruit with engaging floral notes on the nose make up this cava's first impressions. The palate doesn't disappoint, carrying almond essence and strawberries with cream, bright acidity, and an underlying elegance from attack to a spicy finish. This Juve y Camps Rose Brut Cava is perfect for cured meat and smoked salmon crostini.

Segura Viudas Brut Reserva Heredad Cava - €22,90
Segura Viudas

                       
From the heart of Penedès, Spain's sparkling wine centre, this Reserve Cava is crafted from all estate-grown fruit (Macabeo and Parellada). Thirty months ageing on lees explains the toasted brioche and smoky aromatic apple on the nose and gives this cava a creamy elegance and fuller-body on the palate. The fruit is well integrated with apple, quince, and some citrus weighing in alongside a mineral-driven finish. Rich, expressive, and focused, the Segura Viudas Brut Reserva Heredad Cava is made for caviar, roasted poultry, or pork. 

Elyssia Pinot Noir Brut Cava - €9,95
Freixenet

               
A fantastic Cava pick, this lovely sparkling Rosado is brimming with the ripe aromas of raspberry and cherry fruit. On the palate, red fruit steals the limelight buffered by bubbles and balanced with optimized acidity. There is plenty of class in this glass and at only €9,95 a bottle, this Elyssia Pinot Noir Brut Cava is perfect for celebrations, picnics, appetizers, and tapas.

Spain, a nation steeped in rich culinary traditions, boasts diverse gastronomy that varies from region to region. However, one universal aspect of Spanish cuisine during Christmas is the significant emphasis on seafood and fish dishes. This lean, flavourful fare of the Mediterranean is a choice of food over Christmas, celebrated through a variety of popular recipes. Let's take a look at some:

1. Langostinos a la Plancha

'Langostinos a la Plancha' or grilled prawns is a perennial Spanish Christmas favourite. This dish is exceptionally straightforward, consisting merely of fresh prawns, sea salt and olive oil. The key to perfection lies in grilling the prawns on high heat for just the right amount of time to attain a deliciously chargrilled flavour while ensuring the prawns remain tender.

2. Gambas al Ajillo

'Gambas al Ajillo' or garlic shrimp is another beloved Spanish classic. Sautéed in a simmering mixture of garlic, hot peppers, and olive oil, these succulent morsels are imbued with a rich, spicy flavour that will warm up any Christmas gathering. The dish is traditionally served in a 'cazuela' (terracotta dish), accompanied by crusty bread to mop up the savoury sauce.

3. Merluza a la Koskera

Merluza a la Koskera, also known as Hake in Green Sauce, is a traditional Christmas dish hailing from Spain's Basque country. This recipe features hake fillets cooked in a fragrant sauce made of garlic, parsley, and white wine. It is then garnished with clams and white asparagus, offering a warming, filling main course for Christmas dinner.

4. Bacalao a la Vizcaina

Bacalao a la Vizcaina, or Salt Cod in Biscayne Sauce, is a renowned Spanish dish traditionally eaten on Christmas Eve. The cod is first desalted by soaking it in water for a couple of days before being cooked in a rich and complex tomato and red pepper sauce. This flavourful dish is an integral part of the Spanish 'Nochebuena' (Good Night) celebration.

5. Calamares en su Tinta

'Calamares en su Tinta,' or Squid in its Ink, is another unique recipe commonly served during the festive season in Spain. This Basque Country speciality comprises tender squid pieces cooked in a rich, black sauce made from the ink of the squid. The result is a delightfully briny and robust dish that pairs well with white rice

6. Zarzuela de Mariscos

Zarzuela de Mariscos, or Seafood Medley, is a grand celebration of the bounty of Spanish seas. It comprises a harmonious blend of fish and shellfish, such as monkfish, prawns, mussels, and clams, cooked in a deeply flavoured tomato, onion, and white wine broth, aromatic with saffron and paprika. Decorated with crusty bread and rustic aioli, this Catalan classic is a quintessential centrepiece for a Spanish Christmas feast.

Spain's vast array of seafood delicacies pays testament to the country's rich maritime culture and tradition. The fusion of simple yet high-quality ingredients yield dishes that don't just grace the Christmas table but also represent the heart of Spanish celebrations – unity, warmth, and abundance. Enjoy these delectable seafood dishes for a distinctive and memorable Spanish Christmas!

In Spain’s northern region of Asturias, cider pouring is more performance art than simple table service. At local cider bars, known as "sidrerias", waiters remove the cork, then raise the open bottle high up into the air, at maximum arms length. One hand tips the bottle, while the other catches the cloudy cider in a wide glass held at waist height until it’s roughly a quarter full.

The servers aren’t just putting on a show, they’re actually enhancing the taste of the cider. Asturian cider has a few unique characteristics: It comes from five varieties of apple that are fermented into an interesting fusion of flavours, it contains around 5 per cent alcohol, and most importantly it is almost entirely flat. This cider has no sparkle! The long drop into the glass creates a splash that supplies much-needed effervescence and foam, which in turn help to release the cider’s aromas. Since bartenders might spill a few drops of precious cider in the process (perhaps due to all their cocky no-look pours), some restaurants litter the floor with sawdust to absorb the constant splashing or spills.

This can actually be quite fun, especially at family gatherings so why not have a go and see who can pour the best glass of Asturian cider. Here is a video to help you get started! Cheap bottles of "natural Asturian cider" can be found in all supermarkets across Spain at anything from €1,5 the bottle, so don't worry too much if the most of the first bottle ends up on the floor!