When I first tried Paella, I loved the savory smell of saffron and seafood. It reminded me of the ocean. Some dishes took time to get used to; mainly because the textures and seasonings are different.
My homestay mother’s cooking has helped me adjust; and now, every meal feels like a small lesson in Spanish life. I’ve learned that when you travel, your body also needs time to adapt to new ingredients and flavors. There were moments I had to rest a little more, but it’s all part of the adventure of trying food in another country.
Spanish food is often prepared simply, focusing on freshness and natural flavor. Paella is cooked slowly in a large, flat skillet and the key is to form the crispy, toasted rice layer on the bottom called socarrat. That’s the best part!
Tapas are also simple and celebrate the ingredients themselves. Pan con Tomate, for example, is just toasted bread rubbed with a ripe tomato slice and drizzled with local olive oil. No fancy sauces needed. The bakeries bake everything fresh each morning.
The food in Spain is deeply connected to its land and sea. Paella reflects this because it’s made with rice grown in the wetlands near the Mediterranean coast; and when seafood is added, it often comes straight from the local waters.
