In reality, tapas do not have a true relevance within Spanish cuisine, although it is what attracts the attention of tourists, but simply the stews (perhaps shared with some areas of Italian Tuscany). The stews are made with olive oil instead of butter (as in France), which not only prevents spoilage, but also enhances the juices and true flavors of the meats, shoulders, thighs, legs, ribs, vegetables, and even mushrooms and legumes. Many of them vary according to the regions and others, however, are common to all Spaniards. These types of dishes are known as "spoon dishes" and are the basis of traditional Spanish cuisine. Some of the most classic and important stews are meat stew, Basque marmitako, oxtail in red wine, meat with bull, Madrid-style tripe, fricandó with chanterelles, stewed venison, stewed wild boar, rabbit with almond, partridge stew with potatoes, Toledo-style partridge, Biscayan-style cod, squid in its ink, Galician broth, mountain stew, Madrid stew, Maragato stew, lamb stew, Manchego ratatouille, garlic soups, cod with garlic arriero, potatoes with cuttlefish, ribs with potatoes, frog legs Bañeza-style, thistle a the Aragonese, the Aragonese ranch, the Bilbilitana conger eel, the chilindrón chicken, Málaga gazpachuelo, cheeks in red wine sauce, Canarian ranch, Canarian sancocho, Navarrese trout, rice with rabbit, brothy rice with ribs, Zamoran rice, Valencian baked rice with sausages, stewed potato omelette in tomate sauce.
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