EAT LIKE A SPANIARD

If you’re from California or the south west, you may be surprised to find that most Spanish food is not heavily spiced or spicy really at all. Key recurring flavors definitely depend on the region and season, but you always find a strong presence of smokey and sweet paprika, garlic, tomato and olive oil. 

The simple composition is deceptively flavorful despite the lack of heat because of the quality of ingredients.