You can’t say you’ve tasted Spain until you’ve tried these dishes
Spain might be best known for its rich culture, historic cities, and vibrant festivals, but its cuisine also deserves recognition. While countries like France and Italy have long dominated the culinary spotlight, Spain has steadily gained global acclaim, thanks to visionary chefs such as Ferran Adrià and the Roca brothers.
Spanish cuisine isn’t just a collection of dishes; it’s a sensory journey that reflects the country’s vibrant spirit and rich history. From the saffron-hued paella of Valencia to the slow-simmered stews of Castile, each dish tells its own story.
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#1. Tortilla
Simple and straightforward, the Spanish omelette, known as tortilla, offers an exceptional culinary experience with a no-fuss, no-frills approach. Made with just eggs, potatoes, olive oil, and sometimes onions, this Spanish classic proves you don’t need fancy ingredients to create something delicious, just good quality ones.
This tasty dish can be enjoyed at any time of day: as an appetiser, a snack, or a main meal. What’s more, it’s just as flavourful cold as it is hot, that’s true versatility. Satisfyingly simple, it’s a popular Spanish dish that everyone should try.
#2. Jamón
Jamón is one of Spain’s most beloved and iconic foods, a cured ham that’s as deeply rooted in the culture as it is in everyday meals. Whether it’s Jamón Serrano, made from white pigs, or the prized Jamón Ibérico, from black Iberian pigs fed on acorns, the process is the same: salt, time, and air work together to create a rich, nutty, and deeply savoury flavour.
Served in thin slices, often on its own or over crusty bread with tomato, jamón is simple yet luxurious. It’s a staple at Spanish tables, eaten before meals, shared with drinks, or offered as a casual snack. Its presence is so widespread that some even consider it more of a seasoning than a dish.
#3. Gazpacho
This chilled, tomato-based soup hails from the southern region of Andalucía. Made with fresh tomatoes, peppers, garlic, olive oil, stale bread, and a pinch of salt, gazpacho transforms everyday ingredients into something bold and refreshing.
Despite its humble origins as a simple, nourishing meal for farmers and labourers working under the punishing sun, it truly packs a punch—offering a taste of Spain’s heritage one spoonful at a time.
#4. Croquetas
Another simple dish, but when done well, there’s nothing quite like it. Croquetas are small, crispy bites made from a smooth béchamel sauce mixed with finely chopped fillings, then coated in breadcrumbs and fried until golden. The result is a crunchy exterior with a creamy, savoury centre that’s hard to resist.
Although croquettes originally come from France, Spain has truly made them its own. You’ll find croquetas on nearly every tapas menu, with plenty of variations, from chicken or squid fillings to vegetarian options like mushroom or spinach with pine nuts. Some regions even offer a sweet version.
#5. Patatas Bravas
Hearty, bold, and endlessly satisfying, Patatas Bravas are a staple at any tapas bar. The dish features crispy, fried potato chunks topped with a spicy, smoky sauce, often tomato-based with a kick of paprika or chilli, and sometimes finished with a spoonful of creamy aioli, which many consider the best part.
Though now a classic, Patatas Bravas is a relatively recent addition to Spain’s culinary scene, originating in mid-20th century Madrid. Since then, it has become a go-to tapa, not only in Spain but on menus worldwide.
#6. Fabada
Originating from the Asturias region in the northwestern part of the country, Fabada Asturiana is one of Spain’s most cherished traditional dishes. What was once created to nourish peasants has evolved into a culinary classic, celebrated for its rich flavours and comforting qualities.
At the heart of fabada are fabes de la Granja, creamy white beans prized for their texture and ability to absorb flavour. These beans are slow-cooked with an assortment of cured pork products, including chorizo, morcilla (Spanish blood sausage), pork belly, and cured ham (lacón).
#7. Migas
They say when life gives you lemons, you make lemonade, in Spain, when life gives you stale bread, you make Migas. This traditional dish begins with stale bread, typically moistened with water to soften it, then fried with garlic, olive oil, and paprika. Originally a practical and hearty meal for shepherds and farmers, it made the most of simple ingredients while working in the fields.
The beauty of migas lies in its regional variety. In some parts of Spain, the dish is elevated with delicious additions like chorizo, bacon, or sautéed greens such as spinach, transforming it into a rich and satisfying meal. Often served as an appetiser or shared plate, migas is the perfect dish to bring people together around the table.
#8. Pimientos de Padrón
Pimientos de Padrón are small green peppers from the town of Padrón in Galicia, Spain. They’re a popular tapas known for their smoky, savoury flavour, achieved by quickly frying them in olive oil until their skins blister and then sprinkling them with coarse sea salt. Most of these peppers are mild and slightly sweet, but about one in ten surprises with a sharp, spicy kick, giving them the fun nickname “pepper roulette.”
Typically harvested young and tender, these wrinkled peppers are a simple yet beloved snack across Spain and tapas bars worldwide, offering a perfect mix of flavour and excitement in every bite.
#9. Paella
Paella is by far one of the most internationally recognised Spanish dishes, though, outside of Spain, it’s often misunderstood or badly prepared. Authentic paella originates from Valencia and traditionally comes in two main varieties: Paella Valenciana, made with rabbit and chicken, and seafood paella, featuring fresh fish and shellfish.
The heart of any good paella is saffron-infused rice, cooked in a wide, shallow pan known as a paella. This distinctive pan allows the rice to cook evenly and develop a crispy, golden bottom layer called the socarrat, a highly prized feature that’s considered the mark of a well-made paella.
#10. Churros
Sometimes you crave something savoury, and other times, you need something so irresistibly sweet that one bite just isn’t enough. Enter churros. These crispy, fried dough sticks are coated in sugar and traditionally dipped in warm, melted chocolate, making them an unsurprising crowd favourite.
What sets churros apart is their distinctive shape. The dough is piped through a star-shaped nozzle, creating ridges that become extra crispy when fried. The result is a perfect contrast: crunchy on the outside and soft on the inside. Easy to enjoy on the go, churros have become a beloved staple of Spanish street food culture.
#11. Fideuà
Popular in Catalonia and Valencia, fideuà is similar to paella but made with thin pasta noodles called fideuà or fideos instead of rice. Originating in the early 1900s on a fishing boat in Gandia, Valencia, this seafood dish is packed with bold flavours from squid, prawns, tomatoes, and smoky pimentón, and it's often served with a side of garlicky alioli. Like paella, fideuà is traditionally cooked in a wide, shallow pan over an open flame, but it can also be easily prepared in smaller portions at home.
#12. Bacalao
Bacalao, the Spanish term for salted and dried cod, is a cherished ingredient in Spanish cuisine, known for both its rich history and distinctive flavour. This preserved fish was essential for Spanish sailors, especially Basque whalers and explorers, who relied on it as a nutritious and long-lasting food source during their lengthy voyages to distant fishing grounds like Newfoundland. Since fresh cod wasn't locally available, salting and drying became the most practical method of preservation.
Before cooking, bacalao is typically soaked in water for at least 24 hours to remove excess salt and rehydrate the fish. Once prepared, it can be used in a wide range of traditional Spanish dishes, from crispy fried portions to hearty stews featuring tomatoes, roasted peppers, potatoes, and olives. One iconic recipe from the Basque region is Bacalao al Pil-Pil, in which the cod is gently cooked with olive oil, garlic, and its own natural gelatine, forming a silky, flavourful sauce.
#13. Leche Frita
Another dessert on our list is leche frita, which means “fried milk, one of Spain’s most beloved and traditional sweets. It’s cherished for its delightful contrast: a soft, creamy interior encased in a crisp, golden shell. The dessert begins with a thick, sweetened milk mixture made from basic ingredients like milk, flour, and sugar. Once chilled and set, the mixture is cut into squares, coated in flour and egg, then fried until perfectly crispy. A dusting of cinnamon and sugar on top adds a warm, comforting finish.
Leche frita is especially popular in northern Spain, with regions such as Castile and León, Palencia, and the Basque Country each claiming it as their own. It’s widely believed that the dessert originated in convents, where nuns prepared sweets from simple pantry staples to support their communities. Over time, these humble but delicious creations became known as Dulces de Convento, or convent sweets.
#14. Albondigas
Last but not least, we have albondigas, Spanish meatballs that are among the most cherished dishes in Spain, celebrated for their rich flavour and comforting nature. These tender meatballs, typically made with a blend of ground beef and pork, are gently simmered in a savoury tomato-based sauce infused with garlic, herbs, and spices.
Their origins date back centuries, introduced to Spain by the Moors during the Middle Ages. The word albondigas comes from the Arabic al-bunduq, meaning “little round thing,” a nod to their shape. Over time, albondigas have become an integral part of Spanish cuisine, with each region offering its own unique variation.
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