Food of Spain
54 traditional dishes · Europe
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.
Jamón Ibérico
Acorn-fed cured ham, sliced wafer-thin and melt-on-the-tongue.
Cordero Asado
Hailing from Spain, Cordero Asado is a much-loved lamb dish.
Gambas al Ajillo
Prawns sizzled in garlic, chilli and olive oil.
Pintxos
Bite-sized bar snacks skewered onto bread, Basque style.
Zurracapote
From Spain, Zurracapote is a well-known cocktail.
Atún Mechado
Atún Mechado is a beloved fish dish, traditional to Spain.
Barraquito
Barraquito counts among the traditional food of Spain, a coffee drink locals hold dear.
Bocadillo de Salchichón
Spanish baguette sandwich of thinly sliced dry-cured salchichón sausage with pepper and nutmeg, often with manchego.
Cabrales
DOP blue cheese from the Picos de Europa caves of Asturias, made from raw cow's milk with sharp, peppery veining.
Churros con Chocolate
Ridged fried dough sticks for dunking in thick hot chocolate.
Crema Catalana
Citrus custard under a brittle caramelised sugar crust.
Croquetas
Creamy béchamel croquettes with a crisp golden shell.
Manchego
Firm sheep-milk cheese with a nutty, lingering bite.
Mojama de Isla Cristina
Mojama de Isla Cristina is a traditional cured fish from Spain.
Pulpo a la Gallega
Tender octopus with paprika, olive oil and sea salt.
Rabo de Toro
Oxtail braised slowly in red wine until falling apart.
Salmorejo
Thick chilled tomato cream topped with egg and ham.
Xuixo
Rooted in Spain, Xuixo is a sweet pastry enjoyed for generations.
Albóndigas
Spanish meatballs simmered in tomato or almond sauce.
Calamares a la Romana
Battered fried squid rings with lemon.
Calçots
Charred spring onions dunked in romesco sauce.
Cocido Madrileño
Chickpea, meat and vegetable stew served in courses.