Spanish territory also includes the Balearic Islands in the Mediterranean, the Canary Islands in the Atlantic Ocean off the African coast, three exclaves in North Africa, Ceuta, Melilla, and Peñón de Vélez de la Gomera that border Morocco, and the islands and peñones (rocks) of Alborán, Chafarinas, Alhucemas, and Perejil.Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. Spain's extensive history with many cultural influences has led to a unique cuisine. In particular, three main divisions are easily identified:
Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia: heavy use of seafood, such as pescaíto frito; several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arròs negre (arroz negro) from Catalonia.
Inner Spain – Castile – hot, thick soups such as the bread and garlic-based Castilian soup, along with substantious stews such as cocido madrileño. Food is traditionally conserved by salting, like Spanish ham, or immersed in olive oil, like Manchego cheese.
Atlantic Spain – the whole Northern coast, including Asturian, Basque, Cantabrian and Galician cuisine: vegetable and fish-based stews like pote gallego and marmitako. Also, the lightly cured lacón ham. The best known cuisine of the northern countries often rely on ocean seafood, like the Basque-style cod, albacore or anchovy or the Galician octopus-based polbo á feira and shellfish dishes.