Top Dishes of Spain

A colorful variety and a wealth of flavors

Spanish cuisine is an attraction in its own right. You won't find this kind of culinary variety anywhere else. Every region has its own signature dishes, and visitors to Spain for the first time are struck by the sheer range of aromas and flavors.

Even though Spain is a Mediterranean country, rice, vegetables, grains, and seafood are not actually the top favorites of local cooks. Of course, fish, mussels, and other gifts of the sea do appear on restaurant menus. In the Basque Country, for example, you can try glass eel fried with chili pepper and garlic, and sea snails. But the foundation of Spanish cuisine is really meat, sweet peppers, herbs, garlic, and olive oil. Legendary jamón can be ordered anywhere in the world, but stewed pork trotters with rutabaga leaves - only in Spanish Galicia.

We put together our own culinary ranking, featuring the best dishes of Spain.

Top traditional Spanish dishes

Gazpacho

This is the most popular Spanish dish. This soup, offered at any restaurant in the country, is made from fresh tomatoes, cucumbers, peppers, and spices. White bread is also added to the soup, giving it a creamy texture. According to one legend, the recipe was passed down from Andalusian mule drivers, who always had these ingredients on hand.

Today it's a classic dish that offers relief from exhausting heat. Unlike traditional Russian soups, gazpacho is served cold. Sometimes ice is even added to it. Lightly seasoned with Tabasco sauce, lemon juice, and olive oil, tangy gazpacho pairs well with pasta salad, kebabs, grilled chicken, and crab cakes.

Paella

In Valencia you'll find plenty of rice-based dishes, and most of them are variations on the legendary paella. It was once cooked in the countryside using whatever ingredients were on hand - vegetables, beans, spices, chicken, and rice.

Today more than 300 paella recipes are known. Each of them has the same base: rice tinted with saffron. The most popular version remains seafood paella - with shrimp or cuttlefish. We also recommend trying the rabbit version, the chicken version, or a vegetable paella with lima beans or butter beans.

Chorizo

This spicy pork sausage, generously seasoned with paprika and hot pepper, is sometimes mistakenly classified as a Latin American dish. In fact, the chorizo recipe was invented in Spain, and only later became incredibly popular in Latin American countries. Thanks to its rich red color, this sausage is impossible to confuse with any other. Chorizo is traditionally served with wine, beer, or cider. It's an ideal snack for the cold season, though tourists happily order it in summer too.

Tortilla Española

The Spanish tortilla resembles a regular omelet in appearance. Its base is eggs, potatoes, and onion. The recipe dates back to the 17th century. According to legend, a poor woman from Navarre made a potato omelet for an important general using everything she had in the house. The selection wasn't particularly rich, but, surprisingly, the guest loved the tortilla. That's how the recipe spread across the country, and it remains popular to this day.

Patatas Bravas

"Angry potatoes" - that's the literal translation of this dish's name, and it's a favorite treat for anyone who loves fiery peppers. It's made from ordinary potatoes, cut into cubes and fried in oil. The dish becomes "angry" thanks to a sauce generously spiced up. Each province uses its own sauce recipe, but regardless of the ingredients, it must have a kick.

Tapas

Visiting Spain and not trying the famous tapas is a real culinary crime! It's like going to Paris and not seeing the Eiffel Tower. Actually, tapas is not a single dish but small bites served alongside alcoholic drinks. In Spanish, "tapas" literally means "lid" or "cover." According to one version, King Philip III banned serving alcohol without food in taverns, in an attempt to keep patrons from getting too drunk and to encourage decent behavior. According to another version, vessels of drinks were covered with bread or ham to protect the contents from flies swarming in the heat. Today, tapas are still served alongside alcoholic drinks, in the form of sandwiches, snacks, and stuffed olives.

Fabada

This fragrant, moderately rich, and very filling dish is made from white beans, bacon, ham, or pork shoulder. Several types of sausage are often added to the hearty stew, giving it a distinctive kick. Traditionally, a special Asturian bean is used - the queen of legumes. Fabada itself is one of the staple dishes at various festivals and celebrations.

Jamón

Long bar counters with legs of jamón hanging where lamps would normally be are a familiar sight for locals and an unforgettable culinary experience for any tourist. Every region of Spain cures jamón according to its own unique recipe. The cured ham leg is sliced into thin slices and usually served with wine.

Grilled fish

Fresh fish grilled over coals is a fixture of the beaches of Marbella. It's prepared right there, on the beach. Delicious sardines are grilled directly over hot coals and served as a snack. This healthy, inexpensive fish can quickly satisfy your hunger. You don't need to go to a restaurant to enjoy it.

Crema Catalana

This dessert, similar to crème brûlée, is made from milk, eggs, lemon zest, and cinnamon. All the ingredients are mixed together and heated. The top layer is caramelized to form a crunchy crust, with a delicate, citrus-tinged cream underneath. It's the perfect cold dessert for a hot summer day!

These are far from all of Spain's famous dishes. If you're in Catalonia, be sure to try monkfish stew and fried pork sausages with white beans cooked in sizzling pork fat. In Andalusia, order the Murcian meat pie; in Burgos and Soria, roast lamb; in Segovia, roast suckling pig; and in Salamanca, braised veal tail. Every region of Spain has its own culinary specialties, shaped by different cultural influences.