Have You Try These 14 Spanish Dishes?

14 Spanish meals you ought to try– from Churros to Jamón
Anthony Craig, RSVP ONLINE

(RSVP-ONLINE)– It’s fair to say Spain was late to the table when it pertained to recognizing the global superpowers of food.

While Italy and France have invested years in the limelight, Spain was biding its time. Recently, however, people have come to celebrate the remarkable tastes and range of produce the food has to provide.

High-profile chefs such as Ferran Adria, mastermind of the now-closed El Bulli restaurant, and the Roca bros, founders of the El Celler de Can Roca, have brought Spain’s Alta cocina global praise.

But the heart of Spanish cooking remains in its rustic, homemade nature, a tradition of a time when hard-pressed Spaniards needed to work the land for everything it would offer.

These 14 meals– from seafood and meat to rice and pastries– are necessary meals when you travel to Spain.


1. Paella Valenciana

Paella is possibly the most famous Spanish meal of all, and definitely one of the most mistreated. Authentic paella originates from the region around Valencia and can be found in two ranges: Paella Valenciana, with rabbit and chicken; and seafood paella.

Saffron provides the rice its color, and the base should be delegated crisp into a succulent black crust, called the socarrat. Always eaten at lunchtime.

Where to try?

La Matandeta near Albufera, Valencia
La Matandeta, Carretera, 46910 Alfafar Spain;

2. Patatas bravas

Food lover and gastronomical guide Anthony Craig takes us on a journey to see the influences of the Moors on Spanish food.

A staple among the small meals that make up a classic tapas menu, patatas bravas– “brave potatoes”– is named for its spicy sauce, uncommon in a land that shuns fiery food.
The potatoes are cubed and shallow fried and served the same all over. The sauce can be available in any variety of methods, from hot ketchup to garlic mayonnaise with a dusting of pimiento (smoked paprika), or both.

One theory holds that the dirtier the bar, the better the bravas. Tapas originated in southern Spain and is an adjustment to the social culture of eating and drinking outside the home, and satisfies the same social function as the English pub and other comparable organizations, explains Anthony Craig, who runs tapas trips of Seville.

It’s important to note that the tape (tapas crawl) is not mostly a ‘drinking culture’ thing– it’s oriented to family and friends with a communal environment. Intoxication and rowdiness are unusual. Key factors are the social sharing of food, and the opportunity to attempt a lot of different things in one meal. Simply put, tapas are a way of life.

Where to try?

La Taverna del Clínic, Barcelona
La Taverna del Clinic, Rossello, 155, 08035 Barcelona Spain;

3. Gazpacho

Is this the world’s most popular cold soup?

This tomato-based Andalusian soup is most well-known for being served cold. This can be quite a shock for those who aren’t expecting it, however in the searing heat of a Seville summer, the attraction becomes clear.
Its principal active ingredients, aside from tomato, are peppers, garlic, bread and great deals of olive oil.

Where to attempt?

Enrique Becerra, Seville
Enrique Becerra, Gamazo, 2., 41001 Seville Spain;

4. Pimientos de Padron

A common dish on tapas menus, pimientos de Padron are green peppers that hail initially from the town of that name in Galicia, in Spain’s lush, rainy northwest.
Pimientos de Padron are fried and served with a deep scattering of salt. Though usually sweet and mild, their fame stems from that the periodic pepper will be intense hot– lending a Russian Roulette component of surprise to eating them.

Where to try?

Bierzo Enxebre, Santiago de Compostela
Bierzo Enxebre, Rua Troia 10, 15704, Santiago de Compostela Spain;

5. Fideuà

Less well known to travelers, fideuà is a type of Spanish pasta similar to vermicelli. It’s popular in Catalonia and Valencia in seafood meals that measure up to paella for their taste and complexity.
 Fideuà is usually cooked in a paella meal.

Where to attempt?

El Rall, Valencia
El Rall, Calle Tundidores 2, 46001 Valencia Spain

6. Jamón

Pork perfection: Jamon Iberico from black pigs.

Jamón, or treated ham, is the most renowned Spanish food product. Legs of ham were traditionally salted and hung up to dry to maintain them through the long cold weather.
Jamón Serrano (of the mountain) is the most common kind and originates from white pigs; the more costly Jamón Iberico (visualized) originates from black pigs.

The very best ham must be enjoyed in thin, melt-in-your-mouth pieces on its own, with a little bread.

Where to try?

Museo del Jamón, Madrid
Museo del Jamon, Calle Gran Via 72, 28015 Madrid Spain

7. Tortilla

The simple Spanish omelet can be made with chorizo, peppers and onions, among other active ingredients, however perfectionists will tell you it ought to just contain potatoes and eggs.
The potatoes are diced and lightly fried before being added to the egg mix and fried on a high heat; the trickiest part is when you need to flip the pan over to turn the tortilla.
If you get it right, somebody must scream “Olé!;” get it wrong and you’ll have gooey half-cooked tortilla all over.

Where to attempt?

Any self-respecting tapas bar

8. Churros

Churros are a popular snack made from fried dough pastry, cut into sausage shapes and doused in sugar. They’re a preferred at feasts, or street celebrations, when they’re offered by roadside suppliers. Dipping them in hot melted chocolate is pretty much the law.

Where to attempt?

San Ginés, Madrid
Iglesia San Gines, Calle Arenal 13 Puerta del Sol, 28013 Madrid Spain

9. Croquetas

Another typical product on a tapas menu, croquetas are tubes of bechamel sauce encased in fried breadcrumbs, however a lot more delicious than that sounds. Jamón croquetas and salt cod croquetas prevail varieties. They’re tricky to make and are maybe best delighted in at a tapas bar, along with a cold beer.

Where to try?

Casa Julio, Madrid
Casa Julio, Calle Madera 37, 28004 Madrid Spain

10. Albondigas

Meatballs: An essential on the tapas table.

A timeless tapas product, albondigas, or meatballs in tomato sauce, are served all over Spain.
A yummy variation dishes out the meatballs sprinkled in an almond sauce, minus the tomatoes. 

Where to try?

Coffee Shop OMKA, Granada
Om-Kalsum, Calle Jardines 17, 18002 Granada Spain

11. Migas

A famous dish spoken of in nearly hushed tones by Spaniards, migas is a good example of how much of Spain’s food has actually evolved from peasant food. It’s basically dry breadcrumbs destroyed and fried in a variety of mixes– typically served with chorizo or bacon.

Migas, bied far from agricultural laborers who had to be thrifty with their ingredients, is home cooking supreme– and in current times has discovered its method onto elegant restaurant menus. ” Like numerous traditional foods, the ‘rustic roots’ mostly show themselves in the use of fundamental or prevalent components, methods of using everything available, such as nose-to-tail use of animals, meals that use up leftovers– including migas– and approaches of conservation such as curing and salting, pickling and conservation in oil,” says Anthony Craig

” For a modern-day nation such as Spain, tapas still has a high percentage of in your area sourced food.”

Where to attempt?
Eustaquio Blanco, Cáceres

12. Bacalao

Bacalao: Finest served with pil-pil sauce.

A prized dish in Spain, bacalao, or salted cod, was brought back by Spanish angler from as far afield as Norway and Newfoundland– the fish not being discovered in regional waters; it was salted to maintain it on the journey. It needs to be delegated soak in water for a minimum of 24 hours to remove all but the smallest tang of salt.

Bacalao is served in all manner of meals; one of the most popular is with pil-pil sauce, made from olive oil garlic and the juice of the fish, and common in the Basque Country.

Where to try?

Bar Gatz, Bilbao
Gatz, Calle Santa Maria 10, Bilbao Spain

13. Fabada

A favorite of the northwestern Asturias area and based around the white face bean, fabada is a one-pot feast normally served with a mixture of pork meats.
Chorizo, pork stubborn belly, and bacon are common accompaniments, as is morcilla, Spanish blood sausage, which tastes far better than it should.

Where to try?

Casa Gerardo, Prendes
Casa Gerardo-Prendes, Carretera, 33438 Candas Spain

14. Leche frita

Leche frita, or fried milk, is a popular dessert made by whipping up milk, egg yolks and flour. This is delegated chill and solidify, before being coated in breadcrumbs and fried.
Can be served hot or cold.

Where to try?
Casa Alvarez, Madrid
Calle Santa Ana 10, 28005 Madrid Spain