Best Spanish Food
The beauty of Spanish cuisine lies in its simple recipes, which highlight the quality of premium meats, the abundance of fresh seafood, and the abundance of plant-based products. Any dish on the list of the best Spanish dishes is incomplete without seasoning it with one of the five essential ingredients: olive oil, garlic, paprika, chili pepper, or a squeeze of lemon.
The Spanish dining experience revolves largely around small plates: tapas or Basque pintxos. These are recommended for sharing, accompanied by wine, and enjoyed leisurely. Spanish tapas can satiate your hunger until dinner, or can be eaten as a substitute for a full meal. It’s a wise way to enjoy as much Spanish food as possible and connect with the culinary culture.
Top Dishes To Try in Spain
1. Tortilla Española
Of all the delicious foods to eat in Spain, tortilla Española always tops the list. The dish gets its name from the way sliced potatoes are layered in the center of scrambled eggs.
While the Spanish omelet was traditionally made with just eggs and potatoes, onions are now a third main ingredient. Some chefs garnish the tortilla Española with additional ingredients—such as chorizo, jamón, flaked tuna, bell peppers, and mushrooms.
The Spanish potato omelet, also known as tortilla de patatas, is served for breakfast, lunch, or dinner. It is also a staple in tapas and pintxos culture.
2. Gazpacho
Andalusian diners turn to a refreshing bowl of gazpacho. This cold soup, a favorite among vegetarians, is made with ripe tomatoes, onions, garlic, and olive oil. Green peppers, cucumbers, or celery are regularly added to deepen the flavor and enhance the texture. Gazpacho is consumed as an appetizer or as a main course, and is sometimes served hot.
Gazpacho is popular in the Andalusia region, but is available throughout the country in the summer.
3. Caldo Gallego
Galician broth is the exact opposite of gazpacho. This hearty soup originates from the Galician region of northwestern Spain and is served piping hot.
White beans, onions, garlic, and leafy or root vegetables such as cabbage, kale, and kohlrabi are used as the base for caldo gallego. Potatoes thicken the dish, and chorizo is the perfect choice.
Like many traditional Spanish dishes, caldo gallego originated as a means of feeding farmers. It was an economical dish that provided agricultural workers with basic food and warmth in this harsh climate. Caldo gallego pots are simmered year-round in Galician cities, but it is undoubtedly the best Spanish food to try in the winter. It’s also a great recipe to recreate at home.
4. Paella Valenciana
Spanish golden rice has achieved global success in street food markets around the world. It is found in kitchens across the country, although Valencia is the best place to enjoy the iconic dish in its most authentic form.
Paella Valenciana was born of agricultural workers. Farmers would gather leafy greens from their fields to prepare a satisfying meal in a flat-bottomed rice pan, the paella. The protein came from rabbit, snail, or perhaps chicken, and the spices came from saffron or turmeric.
5. Gambas al Ajillo
Garlic prawns are a classic Spanish dish. The plumpest, juiciest king prawns are grilled in extra virgin olive oil, garlic, chili peppers, and paprika to create an aromatic sauce.
Gambas al ajillo is traditionally served in clay pots with a piece of crusty bread on the side. It has a strong flavor without being too spicy, and you can counteract any heat with a glass of chilled white wine made from Albariño or Verdejo grapes.
6. Escalivada
Escalivada is a robust vegetarian appetizer or side dish from the Catalonia region of northeastern Spain. Sliced eggplant and bell peppers are marinated in crushed garlic and extra virgin olive oil before being slowly roasted over hot coals.
The addition of calçots, a spring onion native to Catalonia, gives Escalivada its edge. Calçots are grown in the summer and are ready to be harvested in the winter and early spring. These days, you can usually find them year-round. Authentic Catalan Escalivada with calçots can be found in Barcelona, the Costa Brava, and the Catalan countryside. It is served hot or cold.
7. Churros
Spaniards tend to munch on Churros for breakfast or as a merienda pick-me-up but they’re a choice dessert, too. Churro stalls pop up all over the country, while the dough and hot chocolate dipping combination is most typical in Madrid.
Fried dough dusted in sugar, then dipped into thick melted chocolate, what’s not to love about Churros? These beloved choux-pastry snacks have a complex origin story with Spain, Portugal, and China all staking a claim and versions appearing throughout Latin America and the Philippines.
8. Espetos de Málaga
Sardine season in Spain runs from April to September. Wherever there’s a sardine stand, you’re bound to find a cold glass of tinto de verano. Grilled fish is one of the most popular merienda dishes on the Costa del Sol,Vacationers enjoy grilled espetos sold at chiringuitos and beach kiosks.
9. Lechazo
Lechazo is a traditional Spanish dish of lamb roasted over wood-fired grills. The meat should be crispy and smoky on the outside and tender on the inside. To be classified as lechazo, the lamb must be aged no more than 30 days.
Roasted baby lamb is a popular dish in central and northern Spain, and lechazo is particularly popular in the Castile and León region.
10. Bacalao al Pil-Pil
Bacalao al pil-pil is a fatty fish dish served on the Atlantic coast of Spain. Originating in the Basque Country, it contains only three ingredients: salted cod, garlic, and olive oil. The name pil-pil refers to the sound the sauce makes as it thickens and emulsifies.
There is a technique for preparing pil-pil that requires practice. Stirring too little or too much will affect the emulsification process, resulting in a less creamy sauce. It’s a combination of art and science, best left to the professionals.
11. Espinacas con Garbanzos
Spinach with chickpeas is a healthy, flavorful stew. It’s typical of Andalusian cuisine and popular as a side dish or appetizer in Seville.
Onions, garlic, and tomatoes are sautéed with cumin and paprika in olive oil for an aromatic sauce. Once the chickpeas and fresh spinach are added, the stew is delicious enough to finish off.
Variations on the traditional recipe may include additional vegetables, a sprinkle of soft cheese, or a handful of nuts and raisins. The former, in particular, reflects the North African influences on southern cooking. It’s also a practical way to use up wilted vegetables.
12. Esqueixada
Esquixada is a traditional Catalan fish dish similar to the ceviche found in Peru, Latin America, and the Pacific. It consists of salted and seasoned cod cooked in chopped tomatoes, red onions, olive oil, and lemon juice. Hard-boiled eggs are added for added flavor, and the dish is garnished with black olives.
Esquixada is a delicious light lunch or dinner during the hot summer months of Barcelona and the Costa Brava. Enjoy a portion of esquixada with a glass of Spanish cava and a stunning view of the Mediterranean Sea.
13. Basque Burnt Cheesecake
The best dessert to eat in Spain is cheesecake. The classic Basque burnt cheesecake contains only five ingredients: cream cheese, eggs, cream, sugar, and a pinch of flour. The burnt layer is literally achieved by heating the mixture at a high temperature for a short time. Locals will insist on a glass of sherry on the side.
