Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. Three main divisions are easily identified:
Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia: heavy use of seafood, such as pescaíto frito; several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arròs negre (arroz negro) from Catalonia.
Inner Spain – Castile – hot, thick soups such as the bread and garlic-based Castilian soup, along with substantious stews such as cocido madrileño. Food is traditionally conserved by salting, like Spanish ham, or immersed in olive oil, like Manchego cheese.
Atlantic Spain – the whole Northern coast, including Asturian, Basque, Cantabrian and Galician cuisine: vegetable and fish-based stews like pote gallego and marmitako. Also, the lightly cured lacón ham. The best known cuisine of the northern countries often rely on ocean seafood, like the Basque-style cod, albacore or anchovy or the Galician octopus-based polbo á feira and shellfish dishes.
Breakfast for most Spaniards is light and consists of just coffee and perhaps a gellera or magdalena. "el aperitivo" is a light snack eaten around 12:00. Lunch starts at 13:30-14:30, and dinner starts at 20:30 or 21. Most restaurants and cafes are closed between lunch and dinner times, so try to not missed it. Despite this, you can look for a bar and ask for a bocadillo, or a baguette sandwich.