While eating habits and hours are more or less uniform throughout Spain, the cooking can be quite different. Spain is sharply divided by regions, each with its own culinary traditions and dialects. The northwestern area, Galicia, prominently displays its ancient Celtic heritage. Meat and fish pies are found here along with famed scallops and fine veal. Farther east along the coast, Asturias is known for its legendary bean dish, fabada , and a strong blue cheese, queso Cabrales.
Hard cider is preferred as a drink.
The Basque country features fish dishes principally, such as fish soup, garlicky baby eels, squid, and a variety of dried cod dishes. Cataluna is considered the most gastronomically distinctive and exciting region of Spain. Catalan cuisine is inventive with fish, such as mixed seafood zarzuela , meats or poultry, which are typically combined with local fruits. Valencia is a region of tidal flatlands and rice is prepared here in endless styles on a daily basis. Paella is the region's most famous dish.