Food of Spain
54 traditional dishes · Europe
Cities & regions of Spain
Barcelona guide 
Paella Valenciana
Spain's famous saffron rice, cooked wide and shallow over fire and prized for the crisp socarrat crust beneath.
Mona de Pasqua
A ring-shaped Catalan and Spanish Easter cake of enriched sweet dough baked with hard-boiled eggs in the centre, traditionally given to children by their godparents on Easter Monday and eaten at picnics in the country.
Gambas al Ajillo
Prawns sizzled in garlic, chilli and olive oil.
Cabrales
DOP blue cheese from the Picos de Europa caves of Asturias, made from raw cow's milk with sharp, peppery veining.
Croquetas
Creamy béchamel croquettes with a crisp golden shell.
Idiazabal
Idiazábal is the DOP smoked sheep's-milk cheese of the Basque Country and Navarre, traditionally smoked over beech wood.
Cordero de Extremadura
IGP suckling lamb from the Extremaduran dehesa, raised on acorns and roasted whole in wood-fired ovens.
Gazpacho
Andalusia's chilled raw-vegetable soup of tomato, cucumber, pepper and olive oil - Spain's classic summer refresher.
Bocadillo de Jamón
Spanish crusty-roll sandwich of thinly shaved jamón serrano or ibérico, often rubbed with tomato and olive oil.
Hornazo
Hornazo is the lard-enclosed meat pie of Salamanca and Extremadura, filled with chorizo, longaniza and pork loin and baked for the Lunes de Aguas romería.
Bocadillo de Lomo
Spanish crusty-roll sandwich of paprika- and garlic-marinated pork loin, often with tomato, olive oil and manchego.