Having spent a fair bit of time in both Spain and Portugal, I can say that both are great cuisines, but Spanish has way more to offer than Portugal. The regional variation in Spain is staggering - adjacent regions have thoroughly different traditions and specialities ; Spain produces the best pork on the planet ; the seafood variations around the coast are incredibly numerous, and incredibly delicious ; the South West particularly features an exciting North African herb and spice influence from the Moorish occupation ; the mountain regions have a rich history of producing some of the best beef I’ve ever eaten, and my favourite blood sausage (Morcilla); many of the best and tastiest dishes have a rich history as peasant food, but use the most amazing and fresh ingredients to produce incredible flavour.
In summary, shut up Rhouses.