Vegetables are not overly favored, except for potatoes, which often come fried with an entree. Salads are served as first courses and are invariably offered undressed, accompanied by cruets of oil and vinegar. Fish and bean soups can make a meal. Paellas provide colorful and festive dishes for a crowd. A beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans.
Game birds have wide appeal in Spain.
Baby lamb and pig have reached cult status and are often prepared in a woodburning oven with thyme, rosemary or oak for fragrance. The Arabs and Moors left their influence in dessert making, introducing almonds, egg yolks, and honey. Orange and lemon zest also play a role in flavoring sweets. Ground almonds often replace flour in cake baking and beaten egg whites are invariably the leavening agent in cakes. A panaderia sells bread, while a pasteleria provides sweet breads, pastries, cookies, and candies.