Like most countries, Spain has a number of speciality dishes that the country is famous for. Whilst some of these dishes may be known around the world, other dishes will be unheard of to pretty much anyone that hasn’t previously visited Spain on holiday.
Even those who have previously been to Spain may not have heard of some of these traditional dishes. Sadly, the growing trend of holiday makers visiting the country on an all inclusive basis means that fewer tourists are leaving their hotels to sample Spain’s signature dishes.
Whilst it makes financial sense to eat in the hotel if you have booked an all inclusive holiday, you will miss out on the true delights of Spanish cuisine.
If you are planning a trip to Spain, even if it’s for an all inclusive holiday, try to head out for at least one meal so that you can enjoy real Spanish food.
Below, we look at 10 Spanish dishes you should try when visiting the country:
Paella – a dish of saffron-flavoured rice cooked with a mixture of chicken or pork, seafood and vegetables, paella is by far the best-known example of Spanish cuisine in the world.
It takes its name from the paellera, the round, flat pan with two handles in which it is traditionally cooked, often over a wood fire in an outdoor setting. Regularly served at festivals, for a truly authentic experience, you should eat your paella directly from the pan.
Tortilla de patatas – commonly known as Spanish omelette, tortilla de patatas is a thick egg omelette made with potatoes and fried in olive oil. It can be eaten either hot or cold and is a mainstay of tapas restaurants around the world.
Unlike a French-style omelette, the Spanish variety takes at least twenty minutes to cook. Cut like a cake, Spanish omelette is served either in slices or in cubes on the end of cocktail sticks.
Gazpacho – sometimes referred to as a liquid salad, this is a hearty soup made from bread, tomatoes, peppers, onions and garlic, which is famously served cold. The dish is thought to have originated as a way for field hands to cool off during the summer while also using up any stale bread and leftover vegetables.
Turron – a desert treat made of honey, egg whites and sugar with toasted almonds. It was the favourite food of King Felipe II of Spain. Although turron is available all year round, it is traditionally eaten at Christmas. Hard and soft varieties are available.
Roast suckling pig – the centrepiece of any special occasion, this dish uses a baby pig, less than a month old and still taking its mother’s milk, places it on a spit and roasts it slowly over a charcoal fire.
If cooked properly, the meat of a roast suckling pig is incredibly tender, something chefs often demonstrate by slicing it not with a knife, but with the edge of a china plate.
Patatas Bravas – a popular tapas dish, patatas bravas is made from white potatoes which are first boiled in salt water to soften them, fried in olive oil and then tossed in a rich tomato sauce.
The strength and flavour of the sauce varies from one region of Spain to another but, in a country where spicy foods are generally rare, patatas bravas are always among the most piquant dishes available on any menu.
Chorizo – pork products are hugely popular in Spain and this vivid red cured sausage, seasoned with garlic and paprika, is one of the most common. A key ingredient in dozens of traditional dishes, chorizo can also be eaten on its own, often served fried with crusty French bread.
Preparation of chorizo, along with other cured pork products such as jamon serrano and jamon iberico, is a major part of the Analucian Matanza. This is a huge festival during which hundreds of pigs are slaughtered and their meat taken home by families who preserve it using traditional methods handed down from generation to generation.
Churros – supposedly invented by Spanish mountain shepherds who, unable to bake, needed a dough they could cook on an open fire, churros have long been a favourite for breakfast or desert. Dipped in chocolate and rolled in cinnamon sugar, they are so delicious it is almost impossible to just have one.
Empanadas – taking their name from the Spanish verb meaning to wrap, an empanada is made by placing a filling onto a circular patty of dough and then folding it over to create a semicircular treat, reminiscent of a small Cornish pastie. They can be deep fried in olive oil or baked in an oven.
Popular in many Spanish regions, empanadas can contain meat, cheese, vegetables or even fruits. Depending on their contents, they can be eaten at any time of the day.
Fabada – stews are hugely popular in Spain and often eaten as a hearty, warming meal during the winter. Fabada, containing white beans and pork and chorizo, is easy to make and satisfyingly filling.
