with a mixture of ingredients, such as hotchpotch, olla podrida has been used metaphorically for any heterogeneous jumble (10).


When the Romans arrived (early 200 BC), they introduced wine and olives, along with pressing


techniques. After Columbus visited the Caribbean, avocados, papaya, corn, tomatoes, squash, potatoes, beans, chilies, vanilla, and chocolate were introduced to the Spanish cuisine. Specifically, beans, potatoes, and corn became important crops, as did chilies and chili powders, particularly paprika. There are three types of paprika (pimentóns): sweet chili powder (pimentón dulce), the mildest; medium (agridulce); and hot (picante). The Moors also brought influences and ingredients from the Middle East, such as orange, lemon zest, almonds (and almond flours), honey, cloves, cinnamon, nutmeg (all of which strongly influenced the taste of sweets in Spanish cuisine), cumin, and saffron. Saffron is used in paella, a rice dish flavored and colored with saffron, and containing meat, seafood, and vegetables.


The early Celtic residents of Spain introduced the practice of preparing one-pot meals. Paella, Spanish


stewed rice and chicken (arroz con pollo), and cocido madrileño–a stew with beef, chicken, ham, pork, chickpeas, and cabbage with sausages—are popular examples (1,3).


Eggs are considered a staple in the Spanish cuisine and diet, providing a good source of protein. It is


common to consume eggs fried in olive oil in morning meals. Eggs are also used in mayonnaise, a widely used sauce in Spanish cuisine (1). Onions are always added to omelets, and potatoes are added to the famous tortilla Española, a potato omelet, and to tapas.


Many key Spanish dishes contain rice. The rice produced in Valencia, Calasparra, and Catalonia is a


short-grain type. Arroz bomba is another type of rice produced in Spain that resists overcooking, although it has to be grown more carefully. Tomatoes are also a key ingredient in soups, sauces, paellas, and sofrito, a sauce prepared in olive oil that is used as a base in Spain, as well as in other countries in Europe and in Latin America. Gazpacho is a very famous Spanish soup, served cold in the summer months especially in Andalusia. Gazpacho has vegetables and tomatoes as its base. In Madrid, gazpacho is served during the summer, and chickpea stew is served in the winter (1).


Spain is the largest producer of olive oil and is responsible for most of the olive oil sold in the United


States. Olives are crushed into a thick paste and then centrifuged or pressed, and the olive oil is extracted. Then the oil ages from three to six months, a process that allows the oil to become less bitter. It must be stored in dark glass bottles in a cool, dark place to preserve flavor and prevent fat oxidation. Olive oil is used to sauté, marinate, and fry, and it is even used in desserts. Lard is another type of fat, used to produce flaky pastries (1).


Until recent decades, the Spanish diet was based mostly on the foods described above and on the


healthy Mediterranean Diet. The move to a more sedentary lifestyle brought about by more desk jobs, a service economy, and a decrease in manual labor (agricultural work is more and more often performed by machines) along with a diet that has become higher in saturated fat, processed sugars, and salt has led Spain to share the problems of hypertension, obesity, and diabetes, which are common in other nations. Despite the prevalence of a diet that is less healthy and an increase in sedentarism, the Spanish have been more health conscious, and products and foods designed for weight control are found more and more in grocery stores (11). However, the appearance of American-style burger bars and pizzerias has led to an increase in the consumption of fast foods since the late 1970s and early 1980s. Many restaurants will also deliver bocadillos (baguette sandwiches) and tapas. Spaniards like to have their food delivered fast, and many will eat their food at home, but they do not usually eat in a hurry or while multitasking. Some restaurants also deliver traditional meals (such as paella or lamb) (12).


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