Food and wine are national mania in Spain and with good rationales. Yes, there’s paella, tapas, jamón and olive oil in profusion, but these are simply the best-known ingredients of a national gastronomy that continues to take the world by tornado. The touchstones of Spanish cuisine are deceivingly simple: untold variety, strong mores of recipes handed down through the generations, and an instinctive keenness to experiment and see what comes out of the kitchen-laboratory. You may experience the best mealtime ever over tapas in an unsophisticated bar where everyone’s shouting, or over a meal prepared by a celebrity chef in the polished ambiance of a Michelin-starred restaurant. Either way, the girth of cookery experience that awaits you is magnificent.