Ancient Spanish cooking tradition is obviously linked to Mediterranean cultural trends. The basic ingredient of our food is always olive oil, an element of classical culture, as smooth and slick as Aristophane's wit.
The other ingredient that was suffered by all illustrious travelers who visited us throughout Spain' history is garlic, which has the same Mediterranean origin. These elements are part of the outlook, somewhat excited, in which we experience life. They are almost the bulls of our gastronomy.
Still other spices, red pepper or saffron, came to us, like the Peruvian gold, from our colonial enterprises. It is a pity that we did not do great things with that gold; with the saffron, however, we make "paella, " our best international ambassador.