Spain’s culinary heritage resonates with centuries of cultural interplay, drawing on Arab, Jewish, and Roman influences to form a richly layered food culture. From the vibrant fields of Andalucía to the rugged coastline of Galicia, each region stamps its own identity on the plate.
Whether you’re seeking the fresh brine of seafood or the comforting warmth of slow cooked stews, Spanish cuisine offers a universe of flavours. Below, you’ll find a selection of time-honoured dishes that capture the essence of Spanish cooking, inviting you to savour the country’s legendary approach to meals, gatherings, and the joy of sharing good food.
1
Zarzuela de Mariscos (Seafood Stew)
This Catalan seafood stew is a celebration of the Mediterranean. A mix of prawns, mussels, squid, and clams simmers in a rich broth laced with white wine, garlic, saffron, and almonds. Named after a Spanish opera, it’s layered and dramatic, both in flavour and appearance. Traditionally served on special occasions, it brings the coast to the table with every bite; briny, slightly sweet, and deeply aromatic.
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Tortilla Española (Spanish Omelette)
More than just eggs and potatoes, the Spanish omelette is a national staple. Sliced potatoes and onions are slowly poached in olive oil before being folded into beaten eggs, then gently cooked until golden. Some prefer it runny in the middle; others, firm. Either way, it’s humble, hearty, and beloved. Found in tapas bars across the country, it’s often eaten cold or tucked into bread as a sandwich.
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Torrijas (Spanish Style French Toast)
Often made around Easter, torrijas are slices of stale bread soaked in milk or wine, dipped in egg, and fried until golden. Finished with cinnamon and sugar or drizzled with honey, they’re sweet, soft, and slightly crisp on the outside. This centuries-old dish was once a way to avoid waste during Lent, turning yesterday’s bread into something utterly indulgent.
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Tarta de Santiago (St. James’ Cake)
This almond cake from Galicia is a nod to the famous pilgrimage of Santiago de Compostela. Made with ground almonds, eggs, and sugar, no flour, it’s naturally moist with a subtle citrus aroma. The top is dusted with icing sugar and marked with the Cross of Saint James, making it as much a symbol as a dessert. It’s delicate, nutty, and deeply rooted in regional tradition.
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Sopa de Ajo (Garlic Soup)
Born out of frugality, this Castilian garlic soup is proof that comfort doesn’t require complexity. Stale bread, garlic, paprika, and olive oil are simmered into a warming broth, often finished with a poached egg. It’s rustic, smoky, and deeply nourishing, a dish that once fed peasants and is now celebrated for its honest, bold flavour.
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Salmorejo (Creamy Tomato Soup)
Salmorejo is Córdoba’s answer to gazpacho, only thicker and creamier. Made from ripe tomatoes, bread, olive oil, garlic, and a splash of vinegar, it’s served chilled and topped with hard-boiled egg and jamón. Refreshing and satisfying, this summer dish is all about balance; acidic, silky, and rich without being heavy. Its simplicity hides its elegance.
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Rabo de Toro (Oxtail Stew)
This slow cooked oxtail stew has its roots in Andalusia, often associated with post-bullfight feasting. The meat is simmered for hours in red wine, vegetables, and spices until it’s meltingly tender. It’s deeply savoury, with a richness that clings to the spoon. Traditionally served with potatoes or rice, Rabo de Toro is a dish of patience, reward, and unmistakable depth.
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Pulpo a la Gallega (Galician Octopus)
Sliced boiled octopus is laid over a bed of potatoes, drizzled with olive oil, and dusted with smoked paprika and sea salt. That’s it, yet the result is surprisingly tender and flavourful. Originating in Galicia, where seafood is king, this dish is typically served on wooden plates at local fairs. Pulpo a la Gallega is unfussy and precise, with each ingredient earning its place.
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Polvorones (Spanish Shortbread Cookies)
These crumbly shortbreads are a Christmas favourite across Spain. Made with flour, sugar, almonds, and lard or butter, they literally melt in the mouth. Their name comes from polvo, Spanish for dust, which fits their delicate, powdery texture. Each region has its twist, but they all share a nostalgic flavour, tying family gatherings to tradition one soft bite at a time.
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Pisto Manchego (Spanish Ratatouille)
A vegetable stew from La Mancha, pisto is made from courgettes, peppers, tomatoes, onions, and olive oil, slowly cooked until tender and aromatic. It’s Spain’s answer to ratatouille, often served with fried eggs or crusty bread. Once peasant fare, it’s now a beloved side or main dish that captures the essence of home-cooked Spanish food; seasonal, rustic, and full of flavour.
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Piquillos Rellenos (Stuffed Piquillo Peppers)
These vibrant red peppers, native to northern Spain, are typically filled with salted cod or minced meat in béchamel. Roasted until tender, they’re smoky, sweet, and creamy all in one bite. Often served warm with a light tomato or pepper sauce, piquillos rellenos trace back to Navarra, where preserving peppers in jars was once a necessity. Today, they’re a beloved tapa or starter, delicate yet full of depth.
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Pimientos de Padrón (Fried Green Peppers)
Hailing from Galicia, these small green peppers are fried in olive oil and sprinkled with sea salt, served as they are, blistered and slightly charred. Most are mild, but every now and then, one packs a surprising kick. That’s part of the fun. They’re often eaten as a snack with a cold drink, embodying the unfussy joy of Spanish bar culture.
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Percebes (Goose Barnacles)
Percebes might look peculiar, but they’re a delicacy along Spain’s Galician coast. Harvested by hand from wave battered rocks, these barnacles are boiled briefly in seawater and served simply, allowing their briny, almost sweet flavour to shine. Eating them feels primal, twist, pull, and slurp. Expensive and difficult to collect, percebes are often reserved for special occasions, treasured for their taste and rarity.
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Patatas Bravas (Spicy Potatoes)
This dish is a cornerstone of tapas bars across Spain. Chunks of potato are fried until golden and tossed with a bold tomato based sauce, sometimes paired with aioli. It’s a humble plate with big character. The name ‘bravas’ refers to the heat of the sauce, traditionally made with paprika and chilli. First emerging in Madrid, patatas bravas have become a national favourite with countless local twists.
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Paella Valenciana (Valencian Rice Dish)
The original paella from Valencia is a far cry from tourist versions. Cooked in a wide, shallow pan, it’s a dry rice dish traditionally made with rabbit, chicken, green beans, and saffron. No seafood, no chorizo, just earthy, aromatic balance. The prized crust at the bottom, known as socarrat, is essential. Rooted in farm life and communal gatherings, paella is meant to be shared straight from the pan.
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Pa amb Tomàquet (Tomato Bread)
Simple yet deeply satisfying, pa amb tomàquet is a Catalan staple. Rustic bread is toasted, rubbed with ripe tomato, and finished with olive oil and salt. It’s often served with cheese or jamón, but it can stand alone. This dish speaks to the heart of Spanish cooking, letting quality ingredients shine without fuss. It’s a breakfast, a snack, or part of a full spread.
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Migas (Fried Bread Crumbs)
Migas, meaning ‘crumbs’, was born from thrift. Day old bread is crumbled and fried with garlic, paprika, and often chorizo or bacon, creating a warm, savoury dish with plenty of texture. Traditionally eaten by shepherds and farmers, migas is a dish of many variations, some add grapes or fried eggs for contrast. Hearty and deeply Spanish, it transforms leftovers into something rich and memorable.
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Lechazo Asado (Roast Lamb)
Lechazo is milk-fed lamb, slow roasted in a wood-fired oven until the meat is meltingly tender and the skin crackles. Originating in Castile and León, this dish is about restraint; just salt, water, and time. No marinades or rubs. The purity of the lamb and the slow roast bring an almost buttery flavour. Often served during festivities, lechazo reflects the elegance of simplicity done well.
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Judías Verdes con Jamón (Green Beans with Ham)
This homestyle dish features green beans sautéed with garlic and jamón serrano, offering a lovely contrast between the crisp freshness of the beans and the cured savouriness of the ham. It’s a popular side dish across Spain, often found in weekday lunches. The flavours are familiar and comforting, tied to the rhythm of seasonal home cooking.
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Huevos a la Flamenca (Flamenco Eggs)
A colourful baked dish from Andalusia, huevos a la flamenca combines eggs with a base of sautéed tomatoes, peas, peppers, and sometimes chorizo or jamón. It’s served straight from the oven, the eggs just set and nestled in a bubbling sauce. The name nods to the lively flamenco spirit of southern Spain; bold, vibrant, and full of character. It’s often enjoyed as a hearty brunch or light dinner.
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Gazpacho (Chilled Tomato Soup)
Originally a peasant dish from Andalucía, gazpacho is a refreshing blend of ripe tomatoes, cucumber, green pepper, garlic, olive oil, vinegar, and stale bread. It’s served cold, making it ideal for the scorching southern summers. The taste is bright, tangy, and full of depth from the olive oil and raw vegetables. Though simple in ingredients, a good gazpacho relies on perfectly ripe produce and balance of acidity. It’s both nourishing and hydrating, a true taste of the Spanish south.
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Gambas al Ajillo (Garlic Shrimp)
This classic tapa is as much about the sizzling garlic as it is about the shrimp. Prawns are quickly sautéed in hot olive oil with thinly sliced garlic and a hint of chilli, often served in the same pan they were cooked in. The result is bold, aromatic, and deeply savoury. Originating from central and southern Spain, gambas al ajillo pairs beautifully with crusty bread, which soaks up the garlicky oil left behind.
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Fresas con Nata (Strawberries with Cream)
There’s elegance in simplicity, and fresas con nata proves it. Fresh, sweet strawberries are lightly sugared and topped with softly whipped cream, no tricks, just balance. It’s a beloved spring and summer dessert, popular in both homes and cafes. While it doesn’t have the long history of stews or tapas, its charm lies in the way it showcases seasonal fruit without distraction. Ideal after a rich meal, this dessert is light, creamy, and familiar.
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Fideuà (Seafood Pasta)
Fideuà is often compared to paella, but instead of rice, it’s made with short, thin noodles. A Valencian invention, typically cooked in a wide pan, it includes a mix of seafood; mussels, prawns, squid, cooked in a seafood broth and often finished under the grill for a crisp top. The noodles absorb the stock, giving every bite a deep, briny richness. It’s less known outside Spain, but locals treat it as a festive, family-style meal.
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Fabada Asturiana (Asturian Bean Stew)
From the northern region of Asturias, fabada is a slow-cooked stew built on buttery white fabes beans, spiced chorizo, morcilla (blood sausage), and pork belly. It’s warming, robust, and full of smoky depth. Traditionally served during colder months, fabada is a dish of comfort and sustenance. Its richness comes not just from the meats but also from time, hours of gentle simmering that coax out a creamy texture and layered flavour.
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Espinacas con Garbanzos (Spinach with Chickpeas)
This earthy dish comes from Seville, blending Islamic and Christian culinary traditions. It’s a mix of cooked chickpeas and wilted spinach, seasoned with garlic, cumin, and paprika. Sometimes stale bread is fried and mashed in to thicken the mixture. What you get is a hearty, warming vegetarian dish that feels both rustic and satisfying. Served as a tapa or main, it reflects the Moorish influence in southern Spain’s kitchen staples.
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Escalivada (Grilled Vegetable Salad)
Common in Catalonia, escalivada features charred aubergines, red peppers, onions, and tomatoes, usually grilled over open flame then peeled and torn by hand. Dressed simply with olive oil and salt, it's smoky, soft, and naturally sweet. Often eaten with anchovies or on toasted bread, escalivada shows how Spanish cooking can turn a handful of vegetables into something soulful and bold. It’s a celebration of flame and simplicity.
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Escabeche
Escabeche isn’t a specific dish but a method, meat or fish is lightly fried, then marinated in a vinegar-based sauce with bay leaves, peppercorns, and garlic. It preserves food while infusing it with tangy, aromatic flavour. Originally introduced during Muslim rule, the technique spread across Spain and Latin America. You’ll find versions with mackerel, rabbit, or even vegetables, each offering a balance of acidity and spice that improves with time.
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Empanadas (Stuffed Pastries)
Spanish empanadas are hearty pastries filled with tuna, vegetables, chorizo, or minced meat. Particularly popular in Galicia, where large pies called empanadas gallegas are sliced and shared, they have a flaky crust and savoury, spiced fillings. Introduced by Moorish influence and adapted regionally, empanadas are both portable and comforting. They’re eaten hot or cold, making them ideal for festivals, picnics, or a quick bite on the go.
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Croquetas (Croquettes)
Croquetas are a staple of Spanish bars and home kitchens, bite sized, crispy on the outside and creamy within. They’re made from a thick béchamel base, mixed with ham, cod, mushrooms or cheese, then breaded and fried. Originating from French culinary influence, Spain made croquetas its own by embracing local flavours. The contrast between crisp shell and smooth interior is what makes them so addictive. No tapas spread feels complete without them.
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Cocido Madrileño (Madrid Stew)
This hearty stew is Madrid’s answer to winter. Built around chickpeas, meats (usually pork, chorizo, and beef), and root vegetables, cocido is served in stages, first the broth, then the chickpeas and veg, and finally the meat. It evolved from medieval one-pot meals and remains a symbol of slow, home style cooking. The flavours are rich and comforting, with smoky depth from the cured sausage and a satisfying balance from the chickpeas soaking in every drop of the broth.
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Cochinillo Asado (Roast Suckling Pig)
A culinary tradition rooted in Castile, particularly Segovia, cochinillo is prized for its crispy skin and unbelievably tender meat. The piglet, around three weeks old, is slow roasted in a wood-fired oven with little more than salt and water. The simplicity of the method allows the natural flavour of the meat to shine. It’s usually served during festive occasions and carved with a plate, yes, a plate, to show how soft the meat is.
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Churros Rellenos (Filled Churros)
A sweeter twist on the traditional churro, these are piped full of dulce de leche, chocolate, or custard before being dusted in sugar. Though not as ancient as other Spanish staples, filled churros have become a modern day street food favourite, especially at festivals. The crispy dough gives way to a molten centre, making each bite rich and indulgent. It’s not traditional in every region, but it’s a guilty pleasure worth trying.
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Churros con Chocolate (Fried Dough with Chocolate)
This is less of a dessert and more of a ritual. In Spain, especially in Madrid, churros are breakfast fare, often enjoyed in cafés before work or after a long night out. The churros themselves are crispy and light, while the hot chocolate is thick, almost pudding-like, and just slightly bitter to balance the sugar. Dipping, not pouring, is key. It’s a comforting way to start (or end) the day.
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Chistorra (Spicy Sausage)
Chistorra is a fast-cured, paprika heavy sausage from the Basque Country and Navarre. Shorter and thinner than chorizo, it's often fried or grilled until its red oils bubble out, then served with bread or tucked into a sandwich called a bocadillo de chistorra. The taste is intense; smoky, garlicky, and fiery with spice. It was originally a humble food for shepherds and farmers, now a bar top favourite during festivals and casual gatherings.
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Chanfaina (Lamb Stew)
This rustic dish has Moorish roots and is especially popular in regions like Salamanca and Extremadura. It’s a spiced lamb stew, often including offal, rice, paprika, and sometimes hard-boiled eggs. The bold flavours reflect a time when every part of the animal was used, creating deeply seasoned meals with minimal waste. Chanfaina is rich, earthy, and unapologetically intense, an acquired taste, but one that speaks volumes about Spanish rural cooking.
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Cazón en Adobo (Marinated Dogfish)
A staple of Andalusian coastal cuisine, cazón is a type of small shark that’s cubed, marinated in vinegar, garlic, oregano, and pimentón, then fried until golden. The texture is meaty and firm, without a strong “fishy” taste, making it accessible even for cautious eaters. Traditionally sold in freidurías (fried fish shops), cazón en adobo is a brilliant example of how Moorish and Spanish influences blend in southern Spain’s food scene.
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Caldo Gallego (Galician Soup)
Hailing from the green, rainy region of Galicia, this soup is built for nourishment. Its core ingredients; turnip greens, potatoes, chorizo, and white beans, create a dish that’s simple but deeply satisfying. Historically made with whatever was available in rural kitchens, caldo gallego reflects the Galician ethos of hearty, no-nonsense cooking. The broth is thick and warming, perfect for chilly evenings and often served as the first course of a traditional laconada feast.
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Calamari a la Romana (Fried Calamari)
Crisp on the outside, tender within, Calamari a la Romana is simply squid, sliced into rings, lightly floured, and deep fried in olive oil. It’s commonly served with lemon and a dollop of alioli, letting the freshness of the sea speak for itself. Popular across coastal Spain, this dish has roots in Roman times, when the technique of frying in oil became widespread. Today, it's a go-to tapa, especially in Andalusian beach towns.
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Bacalao al Pil Pil (Salt Cod in Olive Oil Sauce)
A dish from the Basque Country, Bacalao al Pil Pil showcases the alchemy of simple ingredients; salt cod, olive oil, garlic, and chillies. The name “pil pil” refers to the bubbling sound the sauce makes as it emulsifies, forming a rich, velvety coating around the fish. The technique demands patience and a steady hand, but the result is deeply flavourful, with a silky texture that contrasts beautifully with the meaty cod.
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Arroz Negro (Black Paella)
This striking dish gets its dark colour from squid ink, stirred into rice simmered with seafood stock, garlic, and tomato. Often made with cuttlefish or prawns, Arroz Negro has a briny depth and subtle sweetness that makes it stand out from its brighter cousin, paella. It hails from the coastal regions of Valencia and Catalonia, where fishermen made use of every part of the catch. A spoonful of alioli on top adds creamy sharpness to the mix.
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Arroz con Pollo (Rice with Chicken)
Found across Spain in many local variations, Arroz con Pollo is comfort food at its finest. Chicken is simmered with rice, vegetables, saffron, and sometimes white wine or peppers, creating a rich, golden dish full of layered flavour. It's a close relative to paella, but more homely, often cooked in a single pot and eaten as a family meal. Each region adds its own twist, but the soul of the dish lies in the blend of humble ingredients.
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Almejas a la Marinera (Clams in Marinera Sauce)
This Galician classic brings together clams, garlic, onion, white wine, and paprika in a sauce that’s as fragrant as it is satisfying. The marinera style has nothing to do with marinara, the Spanish version is lighter, with a slight smokiness and the freshness of the sea. Best enjoyed with crusty bread to soak up the juices, it’s a dish that celebrates the country’s seafaring past and its deep relationship with coastal ingredients.
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