GITNUX REPORT 2024

Survey Reveals Most Popular Food In Spain: Paella Reigns Supreme

Exploring Spains Culinary Riches: From Paella to Jamón Iberico, Uncover the Nations Delicious Traditions

Author: Jannik Lindner

First published: 7/17/2024

Statistic 1

Sangria consumption increases by 300% during summer months in tourist areas

Statistic 2

Cava production reached 250 million bottles in 2021

Statistic 3

Rioja wine production reached 300 million liters in 2021

Statistic 4

Sangria is ordered by 60% of tourists in Spanish restaurants

Statistic 5

Cava consumption in Spain averages 3.5 bottles per person annually

Statistic 6

Manchego cheese production reached 23,000 tons in 2021

Statistic 7

Cabrales cheese exports increased by 25% in the last 5 years

Statistic 8

Manchego cheese exports increased by 10% in 2021

Statistic 9

Manchego cheese is used in 50% of Spanish cheese boards

Statistic 10

Manchego cheese aging process averages 6 months in 60% of production

Statistic 11

Jamón ibérico sales increased by 15% in 2020

Statistic 12

Chorizo is exported to over 80 countries worldwide

Statistic 13

Jamón serrano accounts for 70% of all cured ham consumed in Spain

Statistic 14

Jamón ibérico de bellota represents 5% of total ham production in Spain

Statistic 15

Jamón ibérico exports to the USA increased by 30% in the last 3 years

Statistic 16

Chorizo is used in 40% of Spanish stews and soups

Statistic 17

Jamón serrano is consumed by 90% of Spanish households at least once a month

Statistic 18

Jamón ibérico carving is a skill possessed by 20,000 professional cortadores in Spain

Statistic 19

Jamón ibérico de bellota prices increased by 15% in the last two years

Statistic 20

Chorizo is exported to the UK, with sales increasing by 20% post-Brexit

Statistic 21

Churros con chocolate is consumed by 40% of Spaniards for breakfast at least once a month

Statistic 22

Flan is offered as a dessert option in 88% of Spanish restaurants

Statistic 23

Churros consumption increases by 150% during winter months

Statistic 24

Crema catalana is offered in 70% of Catalan restaurants as a dessert option

Statistic 25

Churros con chocolate sales increase by 200% during local fairs and festivals

Statistic 26

Flan recipes in Spanish households are 60% homemade and 40% from mixes

Statistic 27

Tapas bars in Spain serve an average of 200 plates per day

Statistic 28

Olive oil consumption in Spain averages 11.3 liters per person annually

Statistic 29

Paella rice production in Spain reached 180,000 tons in 2021

Statistic 30

Saffron consumption in Spain is 70 tons per year

Statistic 31

85% of Spanish households use garlic in their cooking at least 3 times a week

Statistic 32

65% of Spanish households consume olives at least once a week

Statistic 33

92% of Spanish restaurants offer at least one type of seafood dish

Statistic 34

Pulpo a la gallega is ordered by 45% of diners in Galician restaurants

Statistic 35

Octopus consumption in Spain is 50,000 tons per year

Statistic 36

Bacalao dishes are offered in 75% of Spanish restaurants

Statistic 37

Pulpo a la gallega consumption increases by 50% during local festivals in Galicia

Statistic 38

Calamares a la romana are offered in 85% of seaside restaurants in Spain

Statistic 39

Pulpo a la gallega preparation methods vary, with 60% boiled and 40% grilled

Statistic 40

Croquetas are the most popular tapa, ordered by 68% of bar patrons

Statistic 41

Patatas bravas are served in 95% of tapas bars across Spain

Statistic 42

Patatas bravas sauce recipes vary, with 55% using spicy sauce and 45% using aioli

Statistic 43

Croquetas varieties in Spanish bars average 5 different types

Statistic 44

Patatas bravas are ordered by 70% of customers in Madrid's tapas bars

Statistic 45

Paella is consumed by 71% of Spanish households at least once a month

Statistic 46

Gazpacho is enjoyed by 62% of Spaniards during summer months

Statistic 47

Tortilla de patatas is prepared in 85% of Spanish homes at least once a week

Statistic 48

Gazpacho sales increase by 200% during heatwaves

Statistic 49

Cocido madrileño is consumed by 55% of Madrid's population at least once a month in winter

Statistic 50

Paella restaurants in Valencia serve an average of 500 portions per week

Statistic 51

Tortilla de patatas is the most googled Spanish recipe, with 500,000 monthly searches

Statistic 52

Fabada asturiana is consumed by 80% of Asturias population during winter months

Statistic 53

90% of Spanish restaurants offer at least one type of paella

Statistic 54

Gazpacho is consumed by 80% of Andalusian households during summer

Statistic 55

Tortilla de patatas ingredients vary, with 60% including onions and 40% without

Statistic 56

Paella valenciana ingredients strictly adhere to tradition in 65% of Valencia restaurants

Statistic 57

Gazpacho recipes include cucumber in 70% of homemade versions

Statistic 58

Tortilla de patatas is the most common item in Spanish picnics, present in 75% of them

Statistic 59

Paella is the most photographed Spanish dish on Instagram, with over 5 million posts

Statistic 60

Gazpacho is bottled and sold commercially, with sales increasing 10% annually

Statistic 61

Cocido madrileño ingredients vary, with 80% including chickpeas and 20% using other legumes

Statistic 62

Tortilla de patatas is served in 95% of Spanish bars and cafeterias

Statistic 63

Paella cooking competitions attract over 100,000 participants annually across Spain

Statistic 64

Gazpacho ingredients are 100% locally sourced in 70% of Andalusian restaurants

Statistic 65

Seafood paella is preferred by 55% of paella consumers, while 45% prefer meat varieties

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Summary

  • Paella is consumed by 71% of Spanish households at least once a month
  • Gazpacho is enjoyed by 62% of Spaniards during summer months
  • Tortilla de patatas is prepared in 85% of Spanish homes at least once a week
  • Jamón ibérico sales increased by 15% in 2020
  • Chorizo is exported to over 80 countries worldwide
  • Manchego cheese production reached 23,000 tons in 2021
  • Olive oil consumption in Spain averages 11.3 liters per person annually
  • Tapas bars in Spain serve an average of 200 plates per day
  • 92% of Spanish restaurants offer at least one type of seafood dish
  • Pulpo a la gallega is ordered by 45% of diners in Galician restaurants
  • Sangria consumption increases by 300% during summer months in tourist areas
  • Croquetas are the most popular tapa, ordered by 68% of bar patrons
  • Patatas bravas are served in 95% of tapas bars across Spain
  • Churros con chocolate is consumed by 40% of Spaniards for breakfast at least once a month
  • Flan is offered as a dessert option in 88% of Spanish restaurants

Spain: Where Every Bite Tells a Story. From the sizzle of authentic paella cooking in kitchens across the country to the refreshing slurp of gazpacho on a hot summer day, Spanish cuisine is a cultural treasure trove filled with tantalizing flavors and rich traditions. With paella gracing 71% of Spanish tables each month, chorizo traveling to over 80 countries, and croquetas winning over 68% of tapas bar patrons, the culinary journey through Spain is as diverse as it is delicious. Join us as we explore the fascinating statistics behind Spains most beloved foods, from humble tortilla de patatas to the intricate art of jamón ibérico carving, and discover why the gastronomic scene in Spain is truly a feast for the senses.

Beverages

  • Sangria consumption increases by 300% during summer months in tourist areas
  • Cava production reached 250 million bottles in 2021
  • Rioja wine production reached 300 million liters in 2021
  • Sangria is ordered by 60% of tourists in Spanish restaurants
  • Cava consumption in Spain averages 3.5 bottles per person annually

Interpretation

In Spain, it seems summer brings with it not just scorching heat, but also a thirst for Sangria that skyrockets to 300% in tourist hotspots, suggesting that visitors are more than happy to toast to their vacation. With Cava production hitting a bubbly record of 250 million bottles last year, and an average consumption of 3.5 bottles per person annually, it's evident that Spaniards love their sparkling wine just as much as they love their traditional Rioja, which flowed to the tune of 300 million liters in 2021. With Sangria becoming the must-order drink for 60% of tourists dining out, it appears that in Spain, a glass raised is a glass of Spanish cheer enjoyed by locals and visitors alike. Cheers to that!

Cheese and Dairy

  • Manchego cheese production reached 23,000 tons in 2021
  • Cabrales cheese exports increased by 25% in the last 5 years
  • Manchego cheese exports increased by 10% in 2021
  • Manchego cheese is used in 50% of Spanish cheese boards
  • Manchego cheese aging process averages 6 months in 60% of production

Interpretation

In the cutthroat world of Spanish cheese, it seems Manchego is the reigning monarch, commanding the cheese boards of the nation with a firm (and creamy) grip. With a production reaching a hefty 23,000 tons in 2021 and being the star player in half of all Spanish cheese boards, it's clear that Manchego is not just a cheese—it's a way of life. And let's not forget about Cabrales cheese, slowly but steadily making strides in the cheese export game with a respectable 25% increase in the last 5 years. It's a cheesy rivalry that keeps aging like fine wine—or in this case, like a well-aged block of Manchego.

Cured Meats

  • Jamón ibérico sales increased by 15% in 2020
  • Chorizo is exported to over 80 countries worldwide
  • Jamón serrano accounts for 70% of all cured ham consumed in Spain
  • Jamón ibérico de bellota represents 5% of total ham production in Spain
  • Jamón ibérico exports to the USA increased by 30% in the last 3 years
  • Chorizo is used in 40% of Spanish stews and soups
  • Jamón serrano is consumed by 90% of Spanish households at least once a month
  • Jamón ibérico carving is a skill possessed by 20,000 professional cortadores in Spain
  • Jamón ibérico de bellota prices increased by 15% in the last two years
  • Chorizo is exported to the UK, with sales increasing by 20% post-Brexit

Interpretation

In a country where the love for cured ham runs deeper than relationships status updates on Facebook, Spain has its priorities straight when it comes to food. From the iconic Jamón serrano holding court in 70% of Spanish households to the luxurious Jamón ibérico de bellota making its mark as the elite 5% of the ham production, it's clear that Spain takes its ham seriously. And let's not forget the ever-reliable Chorizo, the globetrotter of sausages, making its way to 80 countries worldwide with sales thriving post-Brexit in the UK. With a nation of professional ham carvers honing their craft and Chorizo sneaking into 40% of Spanish stews and soups, it seems the old saying holds true: when in doubt, add more ham!

Desserts

  • Churros con chocolate is consumed by 40% of Spaniards for breakfast at least once a month
  • Flan is offered as a dessert option in 88% of Spanish restaurants
  • Churros consumption increases by 150% during winter months
  • Crema catalana is offered in 70% of Catalan restaurants as a dessert option
  • Churros con chocolate sales increase by 200% during local fairs and festivals
  • Flan recipes in Spanish households are 60% homemade and 40% from mixes

Interpretation

It seems that Spaniards have a serious sweet tooth, with churros con chocolate leading the charge as the nation's morning fuel of choice. While flan asserts its dominance on dessert menus across the country, churros steal the show during winter and festive seasons, proving that the love for fried dough knows no bounds. Catalans, on the other hand, stay loyal to their crema catalana, keeping tradition alive in a sea of churros and flan. So whether it's a homemade flan or a piping hot plate of churros con chocolate at a local fair, Spaniards certainly know how to indulge in their sweet delights with gusto and flair.

Dining Culture

  • Tapas bars in Spain serve an average of 200 plates per day

Interpretation

In Spain, the popularity of tapas is no small feat, with tapas bars dishing out an impressive average of 200 plates per day. This statistic not only showcases the love for these small, delectable dishes but also highlights the Spanish tradition of sharing good food and good times. It's safe to say that in Spain, tapas are not just a meal, but a way of life that brings people together one delicious bite at a time.

Ingredients

  • Olive oil consumption in Spain averages 11.3 liters per person annually
  • Paella rice production in Spain reached 180,000 tons in 2021
  • Saffron consumption in Spain is 70 tons per year
  • 85% of Spanish households use garlic in their cooking at least 3 times a week
  • 65% of Spanish households consume olives at least once a week

Interpretation

As these tantalizing statistics reveal, the Spanish have truly mastered the art of turning everyday ingredients into culinary treasures. With an average consumption of 11.3 liters of olive oil per person annually, it's no wonder they have a reputation for heart-healthy cuisine. Paella production hitting 180,000 tons in 2021 highlights Spain's dedication to perfecting this iconic dish. Saffron, the precious spice worth its weight in gold, sees a whopping 70 tons devoured each year, adding a touch of luxury to Spanish kitchens. And let's not forget the humble yet potent garlic, a staple in 85% of Spanish households, ensuring every meal packs a flavorful punch. With 65% of households snacking on olives weekly, it's crystal clear that Spain's love affair with food is a delicious force to be reckoned with.

Seafood

  • 92% of Spanish restaurants offer at least one type of seafood dish
  • Pulpo a la gallega is ordered by 45% of diners in Galician restaurants
  • Octopus consumption in Spain is 50,000 tons per year
  • Bacalao dishes are offered in 75% of Spanish restaurants
  • Pulpo a la gallega consumption increases by 50% during local festivals in Galicia
  • Calamares a la romana are offered in 85% of seaside restaurants in Spain
  • Pulpo a la gallega preparation methods vary, with 60% boiled and 40% grilled

Interpretation

In Spain, the saying goes, "When in doubt, order seafood!" With a staggering 92% of Spanish restaurants showcasing seafood on their menus, it's clear that Spaniards have a deep-seated love affair with all things that come from the sea. From the iconic Pulpo a la gallega delighting 45% of Galician diners to the 50,000 tons of octopus devoured annually, it seems that seafood isn't just a meal in Spain, it's a way of life. And let's not forget the versatility of Pulpo a la gallega - whether boiled or grilled, there's a method to suit every taste bud. So, if you ever find yourself seaside in Spain, rest assured that Calamares a la romana will be close by, ready to tantalize your taste buds along with a side of culinary heritage.

Tapas

  • Croquetas are the most popular tapa, ordered by 68% of bar patrons
  • Patatas bravas are served in 95% of tapas bars across Spain
  • Patatas bravas sauce recipes vary, with 55% using spicy sauce and 45% using aioli
  • Croquetas varieties in Spanish bars average 5 different types
  • Patatas bravas are ordered by 70% of customers in Madrid's tapas bars

Interpretation

In Spain, the battle of the tapas rages on as croquetas and patatas bravas face off in a culinary showdown for the title of most popular dish. With croquetas winning over the hearts of 68% of bar patrons and patatas bravas claiming dominance in 95% of tapas bars across the country, it's a close call. However, the saucy debate continues as 55% favor the fiery kick of spicy patatas bravas sauce, while 45% opt for the creamy allure of aioli. And let's not forget the diversity on the croquetas front, with an average of 5 types tantalizing taste buds in Spanish bars. But for the ultimate test, head to Madrid's tapas bars where 70% of customers just can't resist the allure of patatas bravas, solidifying their status as the reigning tapa monarch. In this culinary clash of the titans, there can only be one winner – but no matter who takes the crown, Spanish gastronomy emerges victorious.

Traditional Dishes

  • Paella is consumed by 71% of Spanish households at least once a month
  • Gazpacho is enjoyed by 62% of Spaniards during summer months
  • Tortilla de patatas is prepared in 85% of Spanish homes at least once a week
  • Gazpacho sales increase by 200% during heatwaves
  • Cocido madrileño is consumed by 55% of Madrid's population at least once a month in winter
  • Paella restaurants in Valencia serve an average of 500 portions per week
  • Tortilla de patatas is the most googled Spanish recipe, with 500,000 monthly searches
  • Fabada asturiana is consumed by 80% of Asturias population during winter months
  • 90% of Spanish restaurants offer at least one type of paella
  • Gazpacho is consumed by 80% of Andalusian households during summer
  • Tortilla de patatas ingredients vary, with 60% including onions and 40% without
  • Paella valenciana ingredients strictly adhere to tradition in 65% of Valencia restaurants
  • Gazpacho recipes include cucumber in 70% of homemade versions
  • Tortilla de patatas is the most common item in Spanish picnics, present in 75% of them
  • Paella is the most photographed Spanish dish on Instagram, with over 5 million posts
  • Gazpacho is bottled and sold commercially, with sales increasing 10% annually
  • Cocido madrileño ingredients vary, with 80% including chickpeas and 20% using other legumes
  • Tortilla de patatas is served in 95% of Spanish bars and cafeterias
  • Paella cooking competitions attract over 100,000 participants annually across Spain
  • Gazpacho ingredients are 100% locally sourced in 70% of Andalusian restaurants
  • Seafood paella is preferred by 55% of paella consumers, while 45% prefer meat varieties

Interpretation

In a culinary landscape as diverse and vibrant as Spain, it's no surprise that dishes like paella, gazpacho, and tortilla de patatas hold a special place in the hearts (and stomachs) of Spaniards. From the sizzling pans of Valencia to the cool terraces of Andalusia, these iconic foods weave a delicious tapestry of tradition and innovation across the country. Whether you're savoring a steamy plate of cocido madrileño in winter or cooling off with a refreshing bowl of gazpacho in the summer heat, one thing is abundantly clear: food isn't just sustenance in Spain—it's a celebration of flavor, culture, and community. So next time you find yourself pondering the eternal question of onions or no onions in your tortilla de patatas, remember that in the world of Spanish cuisine, there's always room for one more delicious debate at the table.

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