Spanish Cuisine

50 dishes · Community built

Spanish Dishes

#1

Jamon Iberico

The finest cured ham in the world — from black-footed Iberian pigs raised on acorns in the dehesa woodland of Extremadur...

#2

Paella

Spain's most iconic dish — short grain rice cooked in a wide flat pan with saffron, stock and various combinations of se...

#3

Tortilla Espanola

The Spanish omelette — a thick, set cake of eggs and slowly cooked potatoes, eaten at room temperature. The debate over ...

#4

Churros

Fried dough fingers dusted with sugar and served with a thick, dark hot chocolate for dipping. Eaten for breakfast or as...

#5

Gazpacho

Andalusia's cold tomato soup — blended raw tomatoes, cucumber, peppers, garlic, olive oil and sherry vinegar served ice ...

#6

Marmitako

A hearty Basque fisherman's stew of tuna, potatoes, and peppers.

#7

Fideua

A Valencian noodle dish similar to paella, using short pasta instead of rice, cooked with seafood.

#8

Bocadillo de Calamares

A crusty baguette stuffed with crisp battered squid rings, sometimes with a smear of alioli.

#9

Spanish Croquetas

Creamy béchamel and ham rolled, breaded, and fried into golden bites.

#10

Fabada Asturiana

A rich bean stew from Asturias made with large white beans, chorizo, morcilla, and pork.

#11

Crema Catalana

A custard dessert with a caramelized sugar crust, flavored with citrus zest and cinnamon.

#12

Zarzuela de Mariscos

A festive Catalan seafood stew combining fish and shellfish in a rich saffron and almond sauce.

#13

Bacalao al Pil Pil

Salt cod gently poached in olive oil, emulsified into a creamy garlic sauce.

#14

Patatas Bravas

Crispy fried potato chunks topped with spicy tomato sauce and garlic aioli.

#15

Pan con Tomate

Toasted rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil and sprinkled with salt.

#16

Pimientos de Padrón

Small green peppers blistered in hot olive oil and sprinkled with sea salt; most are mild, but the odd one is fiery.

#17

Natillas

A soft, pourable vanilla and lemon custard dusted with cinnamon and topped with a biscuit.

#18

Leche Frita

Squares of thick, cinnamon-scented milk custard coated in flour and egg, fried until golden and rolled in sugar.

#19

Pollo al Ajillo

Chicken pieces fried in olive oil with lots of garlic, then finished with white wine or sherry and parsley.

#20

Huevos Rotos

Crisp chips topped with soft fried eggs, broken over the top and mixed with jamón or chorizo.

#21

Sangria

Red wine mixed with chopped fruit, a little brandy, sugar and sparkling water, served chilled in a jug.

#22

Pisto

A Spanish vegetable stew similar to ratatouille, made with tomatoes, peppers, onion, and zucchini.

#23

Arroz Negro

A striking Spanish rice dish colored black with squid ink, cooked with seafood.

#24

Escalivada

Smoky roasted eggplant and pepper, dressed simply with olive oil.

#25

Rabo de Toro

Oxtail slow-braised in red wine until falling off the bone, a specialty of Córdoba.

#26

Pulpo a la Gallega

Boiled octopus sliced and dressed with olive oil, paprika, and coarse salt, served over potato.

#27

Flan de Huevo

A silky baked egg custard under a layer of dark caramel, turned out onto a plate to serve.

#28

Cocido Madrileño

A hearty chickpea stew with various meats and vegetables, traditionally served as multiple courses from one pot.

#29

Cocas de Recapte

A Catalan flatbread topped with roasted vegetables, similar to a rustic pizza.

#30

Empanada Gallega

A large savory pie filled with tuna or meat and a sofrito of onion and pepper, a Galician classic.

#31

Torrijas

Bread slices soaked in milk and egg, fried until golden, and finished with cinnamon sugar.

#32

Salmorejo

A thick, chilled tomato and bread puree, richer and smoother than gazpacho.

#33

Paella de Marisco

Seafood paella of prawns, mussels, clams and squid cooked with saffron rice in a rich fish stock.

#34

Turron de Jijona

A soft, oily nougat of finely ground toasted almonds and honey that melts in the mouth.

#35

Ensaimada

A light, spiral-shaped sweet bread from Mallorca made with lard, coiled like a snail and dusted with icing sugar.

#36

Gambas al Ajillo

Sizzling shrimp cooked in garlic-infused olive oil with a touch of chili, a classic Spanish tapa.

#37

Espetos de Sardinas

Fresh sardines skewered and grilled over an open wood fire, a beachside specialty of Málaga.

#38

Boquerones en Vinagre

Fresh anchovy fillets marinated in vinegar until white and tender, dressed with olive oil, garlic and parsley.

#39

Pestinos

Crisp, honey-glazed fried pastries flavored with anise and orange, a traditional Spanish sweet.

#40

Horchata de Chufa

A cold, creamy, naturally sweet drink made from soaked and ground tiger nuts, often served with long sweet buns for dipp...

#41

Pintxos

Small bites of bread topped with anything from cured ham and anchovies to tortilla and peppers, held together with a coc...

#42

Polvorones

Crumbly shortbread of toasted flour, almonds, lard and sugar that dissolves into powder in the mouth.

#43

Tinto de Verano

A refreshing summer drink of red wine topped up with lemon soda or sparkling water, served over ice with a slice of lemo...

#44

Tarta de Santiago

A moist almond cake from Galicia, dusted with icing sugar around the cross of Saint James.

#45

Callos a la Madrileña

A rich, slow-cooked tripe stew with chorizo, morcilla, and a paprika-spiced tomato sauce.

#46

Cochinillo Asado

A whole roast suckling pig with impossibly crisp skin, a specialty of Segovia.

#47

Migas

Fried breadcrumbs cooked with garlic, chorizo, and peppers, a rustic Spanish shepherd's dish.

#48

Calamares a la Romana

Rings of squid in a light, crisp batter, fried golden and served with lemon or aioli.

#49

Paella Valenciana

The original Valencian paella of rabbit and chicken with flat green beans, butter beans and saffron, cooked in a wide pa...

#50

Albondigas

Spanish-style meatballs simmered in a garlicky almond and tomato sauce.

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