Spain is a land rich in history, culture and, above all, gastronomy. Each region has its own unique specialities that will take you on an unforgettable culinary journey. Let's delve into the diversity of Spanish cuisine, region by region.
Catalonia
In Catalonia, cuisine is a true celebration of life. The dishes are often rich in flavour, combining the best products from the sea and the mountains, known locally as "mar i muntanya".
Pa amb Tomàquet
This dish is the very essence of simplicity: bread rubbed with fresh tomato, drizzled with olive oil and often accompanied by Serrano ham or cheese.
Fideuà
Similar to paella but prepared with vermicelli instead of rice. The main ingredients are often seafood such as prawns, squid and sometimes fish.
Escudella i Carn d'Olla
This is a typical Catalan meat and vegetable dish. It is served in two parts: first the broth, then the meat and vegetables.
Calcots and Romesco
Calcots are grilled onions, often eaten at popular festivals. They are usually served with a romesco sauce made from hazelnuts, garlic, olive oil and peppers.
Suquet de Peix
This is a typical fish stew made with potatoes and various types of fish, topped with a sauce of almonds, hazelnuts, garlic and saffron.
Basque Country
The cuisine of the Spanish Basque Country is an explosion of flavours, a perfect blend of products from the sea and the land. Renowned for its diversity and quality, it offers a wide range of dishes, from simple tapas, known here as 'pintxos', to more elaborate stews and fresh seafood. Local herbs and spices add a unique touch to each dish. Whether it's hake a la Koskera or piquillos rellenos, every bite is a celebration of tradition and innovation. And let's not forget local cheeses like Idiazabal and delicious pastries like Basque cake. Each dish tells a story, making Spanish Basque cuisine a feast for the senses.
Piquillos Rellenos
These little red peppers stuffed with seafood or meat are a speciality. They are sweet, fleshy and extremely tasty.
Marmitako
A traditional fishermen's stew made with tuna, potatoes, onions, peppers and tomatoes. It's a dish that smells of both sea and land.
Hake a la Koskera
This hake dish is often prepared with asparagus and peas. The whole dish is cooked in a light sauce made with white wine, garlic and parsley.
Chipirones a la Plancha
Small grilled squid, usually served with a squeeze of lemon. Simple but delicious.
Gilda
One of the most famous pintxos (tapas), consisting of a guindilla pepper, an anchovy and an olive, all impaled on a small stick.
Alubias de Tolosa
These black beans are often cooked with chorizo and black pudding, making a rustic and comforting dish.
Talo
A typical corn cake that can be served with chistorra, a spicy smoked sausage.
Idiazabal
This sheep's milk cheese can be smoked or unsmoked and has a firm texture. It is often served as tapas or used in hot dishes.
Txipirones en su Tinta
Small squid cooked in their own ink, a dish of great finesse often accompanied by white rice.
Gateau Basque
In Spain too, this shortcrust pastry filled with crème pâtissière or cherry jam is a must.
Andalusia
Andalusia is the birthplace of gazpacho and salmorejo, cold soups perfect for summer. Flamencines", breaded ham and meat rolls, are also very popular.
Gazpacho Andaluz
This dish is a cold soup made with vegetables such as tomatoes, cucumbers and peppers.
Salmorejo
Similar to gazpacho but thicker and usually served with Iberian ham and boiled eggs.
Flamenquín
Thin slices of ham wrapped in pork or veal, then breaded and fried.
Pescaíto Frito
Fried fish, usually whiting or sea bream, which is a speciality of the coastal region.
Espetos de Sardinas
Sardines grilled on wooden skewers, especially popular on the Costa del Sol.
Rabo de Toro
A bull tail stew, often simmered with vegetables and red wine.
Tortillitas from Camarones
Small prawn cakes, typical of the province of Cadiz.
Ajoblanco
A cold soup made with almonds, garlic, bread and sometimes raisins.
Alcachofas a la Montillana
Fried artichokes with ham and garlic, a dish named after the town of Montilla.
Migas
A kind of Andalusian 'sautéed rice' made with pieces of bread, sausages and vegetables.
Galicia
Galicia is famous for its "pulpo a la gallega", Galician-style octopus, usually served on a wooden platter.
Pulpo a la Gallega
Octopus cooked and seasoned with paprika, usually served on a wooden plank.
Lacón con Grelos
A dish of knuckle of pork served with turnips.
Caldo Gallego
A thick soup made from cabbage, potatoes, white beans and often bacon or chorizo.
Empanada Gallega
A stuffed pie, usually with tuna, sardines or meat.
Tarta de Santiago
An almond cake typical of the Santiago de Compostela region.
Raxo
Small pieces of pork seasoned, usually with garlic and paprika.
Almejas a la Marinera
Clams cooked in a white wine, onion and tomato sauce.
Zorza
Pork marinated in paprika, garlic and salt, often served as tapas.
Merluza a la Koskera
Hake cooked with asparagus and peas.
Filloas
Thin pancakes often served at carnival time, filled with cream or compote.
Castilla y León
This region is a meat-lover's paradise, with dishes such as "cochinillo asado" (roast piglet) and "morcilla" (black pudding).
Cochinillo Asado
A young pig roasted until crispy, a speciality of Segovia.
Lechazo
Slow oven-roasted lamb, usually served with potatoes.
Morcilla de Burgos
A black pudding made with rice, pig's blood and other spices.
Judiones de La Granja
A stew made from large white beans, often with pork and chorizo.
Sopa Castellana
A garlic soup topped with ham and sometimes eggs.
Alubias a la Tierrasecana
A bean stew based on pinto beans, often accompanied by vegetables and meat.
Farinato
A white pudding made from lard, bread and other ingredients, typical of Salamanca.
Botillo del Bierzo
A smoked sausage filled with different parts of the pig, typical of the El Bierzo region.
Queso de Valdeón
A highly flavoursome blue cheese, made in the Picos de Europa.
Mantecadas de Astorga
Typical Astorga cakes made with flour, sugar, eggs and butter.
Valencia
Paella, probably the best-known Spanish dish, originated in Valencia. Different versions include chicken, rabbit and, of course, seafood.
Paella Valenciana
Valencia's most famous dish, made with rice, rabbit, chicken, green beans and saffron.
Arroz a Banda
Another rice dish, usually cooked with fish and often served with a garlic sauce called "allioli".
Fideuà
Similar to paella but with noodles instead of rice, often made with fish and seafood.
Esgarraet
A salad based on grilled red peppers and dried cod, often garnished with black olives.
Horchata y Fartons
A drink made from tiger nut milk, usually accompanied by fartons, a local pastry.
All i Pebre
A spicy fish soup typical of the region, particularly around the Albufera.
Turrón
A sweet nougat made from almonds, a particularly popular speciality at Christmas time.
Clochinas
Mussels from Valencia, usually steamed and served with lemon.
Sangria de Cava
A local variation on the traditional sangria, made with cava, the Spanish sparkling wine.
Agua de Valencia
A cocktail made from orange juice, cava, vodka and gin, invented in Valencia.
The Balearic Islands
On these islands, you'll find an abundance of fresh seafood. Don't miss the "sobrasada", a spicy sausage.
