Spanish.

Spanish cooking is regional almost to the point of incoherence — Galicia eats octopus and turnip greens, Andalucía deep-fries everything in olive oil, Catalonia bridges France with bold sauces (romesco, picada), and the Basque country runs an entire culinary subculture on pintxos and Atlantic fish. The unifying themes are olive oil, jamón, the plancha, and the late dinner.

Tapas culture is Spain's most exportable invention: small plates eaten standing up between work and bedtime, sometimes shared, sometimes not. Paella is the most famous dish but also the most contested — every region argues about what belongs in it. The real lesson is the rice technique: short-grain, broth, no stirring, socarrat (the crust at the bottom).

Souschef's Spanish recipes focus on the pantry that punches: smoked paprika, sherry vinegar, saffron, jamón ibérico (when you can), Manchego, and good olive oil. Most Spanish home cooking is genuinely simple — three ingredients on a plancha, two ingredients in a clay cazuela. We'll teach the structure so you can riff.