Spain spanish dishes · Spanish dishes in Spain
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Spanish dishes in Spain
Spanish dishes in Spain
Typical Spanish dishes include:
Aceitunas, Olivas: Olives, often served for nibbling.
Bocadillo de Calamares: Fried battered calamari served in a ciabatta sandwich with lemon juice.
Boquerones en vinagre: Anchovies marinated in vinegar with garlic and parsley.
Caracoles: Snails in a hot sauce.
Calamares en su tinta: Squid in its ink.
Chipirones a la plancha: Grilled little squids.
Churros: A fried horn-shaped snack, sometimes referred as a Spanish doughnut. Typical for a Spanish breakfast or for tea time. Served with hot chocolate drink.
Empanadas Gallegas: Meat or tuna pies are also very popular in Madrid. Originally from region of Galicia.
Ensaladilla Rusa (Russian Salad): This potato salad dish of Russian origin, widely consumed in parts of Eastern Europe and the Middle East, is strangely enough, extremely popular in Spain.
Fabada asturiana: Bean stew from Asturias.
Gambas al ajillo: Prawns with garlic and chili. Fantastic hot stuff.
Gazpacho Andaluz: Cold vegetable soup. Best during the hot weather. It's like drinking a salad.
Lentejas: A dish made from lentils with chorizo sausage and/or Serrano ham.
Mariscos: Shellfish from the province of Pontevedra.
Merluza a la Vizcaina: The Spanish are not very fond of sauces. One of the few exceptions is merluza a la Vasca. The dish contains hake (fish of the cod family) prepared with white asparagus and green peas.
Potajes or pucheros: Garbanzo beans stew at its best
Paella or Paella Valenciana: This is a rice dish originally from Valencia. Rice is grown locally in what look like wheat fields, and this is the variety used in paella. The original paella used chicken and rabbit, and saffron (el azafran). Nowadays varieties of paella can be found all over Spain, many containing seafood. Locals suggest to find true paella in large parties like a wedding in a village, but few restaurants still can compete with it.
Patatas Bravas: Fried potatoes which have been previously boiled, served with a patented spicy sauce. They are potatoes cut in form of dices or prism, of one to two centimeters of size approximately and that they are fried in oil and accompanied by a sharp sauce that spills on potatoes using hot spices. The name of this plate comes from its sharp flavor, indicating that it has fire or temperament, recalling the first operation of I goad in which a goad nails to him so that he is brave in the bullfight.
Pescaíto frito: Delicious fried fish that can be found mainly in southern Spain
Pimientos rellenos: Peppers stuffed with minced meat or seafood. The peppers in Spain taste different than all other peppers in Europe.
Potaje de espinacas y garbanzos: Chick pea stew with spinach. Typical of Seville.
Revuelto de ajetes con setas: Scrambled eggs with fresh garlic sprouts and wild mushrooms. Also commonly contains shrimps.
Setas al ajillo/Gambas al ajillo: Shrimps or wild mushrooms fried in garlic.
Sepia con alioli: Fried cuttlefish with garlic mayonnaise. Very popular among tourists.
Tortilla de patatas: Spanish egg omelet with fried potato. Probably the most popular dish in Spain. You can easily assess how good a restaurant is by having a small piece of its potato tortillas. Frequently it is made also with onion, depending on the zone or the pleasure. The potatoes must be fried in oil (preferably of olive), and they are left soaking with the scrambled egg for more than 10 minutes, although better if it is average hour so that they are soaked and they acquire the suitable consistency.
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Spain Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.