Paella is one of the most classic Spanish dishes. It originates from the Valencia region and can be made in either seafood, meat or vegetable varieties. The traditional rice dish is flavoured with saffron, garlic and paprika. The most typical Valencian type of paella is made with rabbit, snails and broad beans.
Bacalao pil pil
Hailing from the Basque Country, Bacalao pil pil is a popular cod dish. The cod is fried with garlic and olive oil and a bit of chilli, until the fish oil and the olive oil forms an emulsion. It is called ‘pil pil’ because of the popping sound it makes when it cooks.
Migas is a dish typically from Andalusia, Spain’s southern region. It is made from either fried flour or fried bread crumbs mixed with garlic, green peppers and pieces of chorizo (spicy sausage).
Similar to gazpacho, salmorejo is a cold tomato soup. It’s made from tomatoes, olive oil, garlic, and bread to thicken it up. It comes from the city of Cordoba and is traditionally topped with pieces of Spanish ham and boiled egg.
There are not many vegetarian dishes in Spain, but pisto is a rare exception. It’s similar to a ratatouille and features aubergines, courgettes, onions and peppers, cooked in a thick tomato sauce. It is sometimes served with a fried egg on the top. Pisto comes from the La Mancha region, south of Madrid, but can also be found across Andalusia, too.
The Catalan version of paella, fideuá (which is also found in Valencia) is made with short noodles instead of rice. There are different versions of fideuá, just like with paella, but one of the most typical is made with squid and squid ink and is served with aioli (a garlic mayonnaise).
Pulpo a la Gallega
Pulpo a la Gallega is Galician-style octopus. The octopus is usually boiled, placed on top of slices of potato and sprinkled with paprika. It is typically served on a thick wooden plate.
Garbanzos con espinacas
Literally chickpeas with spinach, this dish has influences from the Moors and can be found in Andalusia. It is a kind of stew made from chickpeas, spinach and onions, and is flavoured with garlic. Sometimes pine nuts and raisins are also added.
Suquet de peix
Catalan fish stew is made with various types of fish including dorada and monkfish, as well as prawns, tomatoes, onions and potatoes. This is complemented by picada – a topping made from crushed almonds, garlic, bread crumbs, saffron and parsley.