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. Spain's extensive history with many cultural influences has led to a unique cuisine. In particular, 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[138] and 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.
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