Spanish food is flavorful, aromatic, and colorful. Geographic, cultural, and climatic diversity makes it Europe’s largest producer of fish and vegetables. The variety and freshness of ingredients, along with Spanish flair and innovation, resulted in a culinary culture that was constantly updated. Knowing Spanish recipes goes beyond tasting them. Immersion in a culture’s knowledge and traditions is a must for anyone planning to visit Spain. The essence of Spanish cuisine is transforming distinctive ingredients such as vibrant olive oil, fresh seafood, lush tomatoes, and world-class ham into simple, flavorful meals. Here is a list of the top 20 traditional dishes from Spain.
1. Puchero
It’s a traditional winter stew from Andalusia, Spain’s southernmost area. The name of this meal comes from the utensil used to make the stew: the puchero. This dish can be made with various meat cuts (beef, hog, and chicken), but one ingredient must be present: chickpeas.
2. Paella
Paella is a traditional Spanish meal that most people are familiar with. Paella Valenciana was initially made with duck, chicken, and rabbit. Still, modern versions include tomatoes, rice, and two types of beans cooked in a saffron-enriched broth over an open fire. The name derives from the Latin word “patella,” which refers to the pan in which it is cooked and frequently consumed. Paella is undoubtedly the world’s most famous rice dish, with a layer of toasted rice on the bottom of the pan when cooked precisely. Paella was initially made using chicken, rabbit, snails, and vegetables. Paella Valenciana is still made entirely of these ingredients. When it comes to traditional Spanish cuisine, is as authentic as it gets.
3.
Croquetas De Jamón
Spanish croquet is breaded and deep-fried morsels of rich béchamel sauce studded with protein. They can be flavored with various meats, such as salt cod, chicken, or the unconventional (but tasty) combination of bacon, apple, and onions, which we have a recipe for. The ideal Spanish croqueta, in our opinion, is laden with jamón Serrano. Spanish croquetas are fried dumplings stuffed with cheese, cured ham, chicken, codfish, tuna, and other ingredients. There are numerous variants, ranging from sweet to vegetarian. Croquetas are typically eaten as tapas and are served in quantities or separately.
4. Gazpacho E Salmorejo
These cold tomato soups can be found all over Spain, although they are trendy in Andalusia. In the summer, they are prevalent because they are relaxed and airy. Salmorejo adds stale bread to its recipe and finishes with pieces of hard-boiled eggs and Serrano ham, whereas Pico de Gallo doesn’t do this. While gazpacho lacks bread, it does contain more vegetables like cucumbers and peppers, giving it a more liquid texture than a traditional soup.
5. Tortilla
In every corner of Spain, tortillas are a classic dish. It can be consumed at home, in a bar, or in a restaurant. Tortillas are a type of omelet that is created with eggs and potatoes. Cheese, ham, pepperoni, and sausage are some of the most prevalent fillings on the pizzas served in different regions. Some purists believe that the basic Spanish omelets should only have potatoes and eggs, while others insist that they can contain chorizo, peppers, and onions.
6. Pulpo A La Gallega
Octopus prepared in the style of the Galician region is known as “pulpo a la Gallega.”The recipe calls for essential ingredients. Once the octopus is boiled and trimmed with scissors, it is dusted with salt, paprika, and olive oil. This classic Spanish cuisine is traditionally served on a wooden plate accompanied by a few slices of boiled potatoes.
7. Pan Con Tomato
The tomato and olive oil toast is a simple and delectable breakfast option! Toast that has been smeared with garlic and topped with Serrano ham is an option. This is a traditional Spanish breakfast dish, but restaurants also serve it as an appetizer. It is a prevalent breakfast option in Valencia. Only bread, a ripe tomato, garlic, olive oil, and salt are required. Rub the garlic on the bread in the Catalan way, then split the tomato in half and rub it again.
8. Bocadillo
A bocadillo is nothing more than a Spanish sandwich. According to Taste Atlas, they are often prepared on baguette-like bread called barra de pan. From a slice of tortilla to boquerones to fried calamari to thinly sliced jamón, everything delectable in Spanish cuisine might become bocadillo filler. While Taste Atlas adds that the bread can be converted into a pan with tomatoes and other toppings like cheese and olives can be added, bocadillos frequently include one filling placed in bread with no condiments or other accouterments.
9. Mojama
This traditional Spanish dish is made mainly of tuna and, more specifically, the meat from the middle of the fish. After being salted and rinsed multiple times, it is left in the sun for up to a month to lose its water content. Mojama is traditionally presented as paper-thin slices, accompanied by almonds and toast, and finished with a drizzle of olive oil.
10. Pinchos
Pinchos are the equivalent of tapas in the Basque Country (an area in northern Spain). They are little slices of bread covered with fish, shellfish, pork, cheese, and vegetables, among other items. Sometimes, a toothpick is used to hold them together. Pinchos are similar to tapas in that they are little nibbles that can be consumed as appetizers or as a main course. They are generally displayed on plates on bar counters, allowing customers to take as many as they desire. In some establishments, each pincho is equipped with a unique toothpick. After the meal, the toothpicks on your table are counted and used to calculate the cost.
11. Patatas Bravas
Cut potatoes cooked in olive oil and served with salsa brava. In some parts of Spain, aioli, garlic, and olive oil mayo are used instead of this sauce. Patatas Bravas are commonly served as tapas or Spanish appetizers. Spanish sausage is made with ground pork and pork grease. It’s seasoned with garlic, smoky paprika, salt, and peppers. The bright red color of Spanish chorizo is due to the peppers in it. The aged flavor of Spanish chorizo is due to a specific curing technique.
12. Boquerones En Vinagre
It is a traditional tapa from Spain that is prepared with fresh anchovies. Both the quality of the ingredients and the completeness of the fish cleaning are crucial to the success of this dish. Vinegar, olive oil, and garlic are combined to make a marinade for the anchovies. In addition to being wrapped in banderillas, they are typically served alongside bread and olives.
13. Turrón
Although it may be purchased at any time of the year, Christmas is the most popular time for Spaniards to consume turrón, also known as almond nougat. The majority of it is made in the village of Jijona, which is located in the province of Alicante. It is produced by blending honey and egg white with almonds gathered locally. There is a variety that is soft and silky called Jijona, and there is also a form hard and contains chunks of almond called Alicante turrón.
14. Cochinillo Asado
People may say they are heading to Segovia to view its impressive Roman aqueduct, fantasy castle, or elegant church. Still, in reality, they are merely doing so to work up an appetite for lunch. And in Segovia, that means you may choose between roast lamb and suckling pig. Because it is baked in enormous ovens powered by wood fire, the meat is rendered so soft that it can be sliced with the edge of an earthenware plate.
15. Carrillada
Carrillada is typically cooked with hog cheeks, but beef cheeks are also acceptable. Carrillada Ibérica or Carrillada de Cerdo means braised pork cheeks, whereas Carrillada de Ternera means braised beef cheeks. It is typical to serve them with a side of potatoes, chips, or even on their own. The Carrillada Iberica, made using the best hog cheeks, is a must-try.
16. Gambas Al Ajillo
The Gambas al Ajillo is unquestionably one of my all-time favorite Spanish dishes. Garlic and olive oil are used for cooking shrimp. Clay pots are commonly used to prepare and serve this dish; therefore, you can find them at most eateries. Traditionally, Spanish garlic shrimp is cooked in a clay pot called a cazuela, according to Serious Eats. You start by putting a lot of olive oil in the cazuela and adding garlic and shrimp at the very least. The simple alchemy of garlic, oil, and shrimp is excellent, but if you want to get a bit fancy, you can add Chile peppers or parsley, bay leaves, sherry vinegar, or cognac.
17. Calçots In Romesco
The romesco sauce is a creamy mixture of pureed dried peppers, almonds, hazelnuts, garlic, olive oil, and sherry vinegar thickened with bread. Although several peppers can be used to prepare romesco, only the ora, a deep red dried chili from Spain, is natural. Peppers and piquillos are sometimes added to the oras, but this is not always the case. Grilled scallions or spring onions can be added to your serving of romesco if you want. You can put this sauce on anything fresh off the grill, like fish or onions, but it goes best with meat.
18. Gazpacho Manchego
Garlic bread cubes are served with gazpacho manchego as an accompaniment to the robust stew of wild game meats. Originally from the central Spanish province of La Mancha, this dish bears almost no resemblance to the Andalusian version. Cervantes mentions gazpacho manchego, a dish invented by shepherds in La Mancha. Instead of serving as a platter for gazpacho manchego, unleveled breadcakes are now more frequently integrated into this soup.
19. Bacalao
Codfish that has been dried and salted from the Basque country. It’s traditionally served with a pil-pil sauce. It is also commonly cooked in stews), baked, or fried, which are popular preparation methods.
20. Tapas
In Spanish cuisine, tapas are a range of small nibbles and appetizers. But the tapas experience is where this cuisine truly ignites Spanish culture. The innkeeper intended to provide nourishment for the passing and staying guests. Tapas may now introduce you to a world of enticing flavors and exquisite textures. For most tapas bars, the menus offer a variety of options. It is up to you to determine how many dishes to order. The smoky crunch of chorizo from Spain. The velvety consistency of Iberian ham the crunchiness of the battered calamari Each of these delicacies is a delightful experience in its own right.
