Spain

Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients, as Mediterranean diet.

Recommended new dishes for SPAIN:

Typical dishes

Gastronoma manchega, Pedro Muoz, Spain

Potato omelette ("tortilla de patata", "tortilla espaola" or just "tortilla"), paella, various stews, migas, sausages (such as embutidos,chorizo, and morcilla), jamn serrano, and cheeses.

Iberian pork embutido

There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan,custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples. Other foods include:

Arroz con leche (rice pudding) Calamares a la romana (Fried squid) Sopa de marisco Cocido montas typical dish fromCantabria Chorizo (spicy sausage) Chuletillas grilled chops of milk-fed lamb Gazpacho a chilled tomato soup from Andalusia (light and refreshing) Salmorejo, a chilled tomato soup thickened with bread and served with croutons of ham, egg etc. (creamy and substantial)

Percebe typical from Galicia Merluza (white fish) Fabada Asturiana (bean stew) Fideu Jamn serrano (cured ham) Butifarra a kind of sausage from Catalonia Lechazo asado (roasted milk-fed lamb) Shellfish Marmita typical from Cantabria Pa amb tomaca, rustic bread and fresh, chopped tomato, herbs etc. (Catalonia) Paella (saffron rice) Peladillas, Sugared almonds, typical fromValencian Community (especially,Casinos). Pescaito frito, battered (sometimes inadobo) fried fish, typical from Mlaga and Western Andalusia Tortilla de patatas or tortilla espaola(potato omelette) Turrn, a type of nougat with almonds and honey, typical at Christmas Polvorn, a type of Spanish shortbread, typical at Christmas Tortas de aceite, from Seville, a sweet olive oil pastry Olla podrida Gofio, roasted flour used in a type ofporridge in the Canary islands. Meat is also very popular in Spanish cuisine; sheep, lamb, pork, and beef are staples. Madrid: the cocido madrileo (Madrid's chickpea stew) and the tripe dish callos a la madrilea, strawberries from Aranjuez or melons from Villaconejos, the wines from Navalcarneroand the Ans (anisette) liqueur of Chinchn.)

[edit]Main

dishes [edit]Breads and pastries

Empanada

Galicia

bread or pastry a savory or sweet stuffed bread or pastry.

Ensamada Majorcan ensamada

Majorca

pastry

a pastry

Hornazo

Castile and Len

pie or bread

a meat pie or bread made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs. In Salamanca, it is traditionally eaten in the field during the "Monday of the Waters" (Lunes de Aguas) festival.

Mollete

Andalusia

bread

a kind of bread

Polvorn

Andalusia

bread

a type of Andalusian shortbread of Levantine origin that is made of flour, sugar, pig fat, almonds and cinnamon.

Talau

Basque

bread

a Basque fried bread from the Pyrenees. It is made with regular wheat flour, water,oil or fat, salt and yeast. They are traditionally served with a fried egg.

[edit]Soups Name

and stews
Image Region Type Description

Ajoblanco

Granada and Mlaga (Andalusia) cold soup

a cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.

Cocido Cocidos

stew

a stew made with different meats and vegetables, numerous regional variations exist

Name

Image

Region

Type

Description

Cocido madrileo

Madrid

stew

a traditional chickpea-based stew from Madrid, Spain made with vegetables, potatoes and meat

Escudella

Catalonia

stew

a Catalan stew made with sausages called botifarra or a pieces of meat spiced with peppers, cinnamon

Caparrones

stew

a bean and sausage stew

Fabada Asturiana

Asturias

stew

a rich bean stew

Gazpacho

Andalusia

cold soup

a cold soup

Marmitako Marmita or Sorropotn

Basque and Cantabria

stew

a dish with potatoes, onions, pimientos, and tomatoes.

Olla podrida

stew

a Spanish stew made from pork and beans and other meats and vegetables

Ollada

Catalonia

stew

boiling vegetables and meat in a casserole

Piprade

Basque

a Basque dish typically prepared with onion, a main or a side dish green peppers, and tomatoes sautd in olive oil and flavoured with Espelette pepper.

Pisto Pisto manchego

Castilla-La Mancha

a dish made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the

Name

Image

Region

Type

Description filling for empanadillas and empanadas.

Salmorejo

Andalusia

cold soup a marinade

a) a thick cold soup based on tomato and bread, originating in Crdoba (Andalusia). It is garnished with diced Spanish Serrano ham and diced hard-boiled eggs.

[edit]Condiments Name

and sauces
Region Type Description

Image

Almogrote

Canary Islands

paste

a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast.

Mojo (sauce)

Canary Islands

sauce

several types of hot sauce that originated in the Canary Islands.

Nocilla

spread

a hazelnut and chocolate spread similar to Nutella.

Palm syrup

Canary Islands

Paprika

spice

a spice made from the grinding of many dried sweet red or green bell peppers

Piquillo pepper

Navarre

chili

a variety of chili traditionally grown in Navarre, over the town of Lodosa.

Name

Image

Region

Type

Description

Romesco

Catalonia

sauce

a sauce made from almonds and/or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers.

Sherry vinegar

Andalusia

vinegar

a gourmet wine vinegar made from Sherry.

Sofrito

sauce

a well cooked and fragrant sauce consisted of garlic, onions, and tomatoes cooked in olive oil and is used as the base for many dishes.

Tomate Frito

sauce

a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavour.

Xat

Catalonia

sauce

a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xat is often served with an endive salad prepared with anchovy, tuna and baccala.

[edit]Desserts Name Image Region Type Description

Alfajor

Andalusia

dessert

a Christmas pastry

Churro

snack

fried-dough pastry-based snacks, sometimes made from potato dough

Flan Crme caramel, or caramel custard

pudding

a rich custard dessert with a layer of soft caramel on top, as opposed to crme brle, which is custard with a hard caramel top.

Name

Image

Region

Type

Description

Crme brle burnt cream, crema catalana, or Trinity cream

Catalonia

dessert

a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a blowtorch or other intense heat source, or by pouring cooked caramel on top of the custard. It is usually served cold in individual ramekins.

Frangollo

Canary Islands

dessert

a dessert made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist: the milk may be replaced by water, aniseed may be added

Marie biscuit

biscuit

a type of sweet biscuit similar to a Rich Tea biscuit. It is made with wheat flour, sugar, vegetable oil and vanilla flavoring

Marzipan

Toledo and Soto de Cameros (La Rioja)

confection

a confection consisting primarily of sugar and almond meal.

Panellets

Catalonia

small cakes or cookies

traditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine. Panellets (Catalan for little breads) are small cakes or cookies in different shapes, mostly round, made mainly of marzipan.

Quince cheese membrillo

jelly

a sweet, thick, quince jelly or quince candy.

Tarta de Santiago

Galicia

pie

almond pie fillied with ground almonds, eggs and sugar. The top of the pie is usually decorated with powdered sugar, masked by an imprint of the Saint James cross.

Name

Image

Region

Type

Description

Teja

confectionery

a popular dumpling-shaped confection that contains manjar blanco filling (similar to dulce de leche) and either dry fruits or nuts.

Tortas de Aceite

biscuit

a light, crispy and flaky Sevillian biscuit.

Tortell

Catalonia

pastry

a Catalan typically O-shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit.

Turrn torr, or torrone

Valencian Community

confection

a nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake.

[edit]Foodstuffs [edit]Dairy

products

Spanish cheeses
Name Image Region Type Description

Afuega'l pitu

Asturias

cheese

an unpasteurised cow's milk cheese

Cabrales cheese

Asturias

cheese

cheese

Cuajada

Basque

custard

a cheese-like product (milk curd), made traditionally from ewe's milk, but industrially and more often today from cow's milk. served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey.

Idiazbal cheese

Basque

cheese

a pressed cheese made from unpasteurized sheep milk that usually comes from the Lacha and Carranzana breeds in the Basque Country and Navarre (Spain).

Name

Image

Region

Type

Description

Garrotxa cheese

Catalonia

cheese

a pressed cheese made from unpasteurized goat's milk. It has a firm but creamy white interior, with a natural mold rind.

Manchego cheese

Castilla la Mancha cheese

Cheese made from milk of sheep of the Manchega breed, which is aged for between 60 days and two years.Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets.

Mat cheese

Catalonia

cheese

a Catalan fresh cheese made from cows' or goats' milk, with no salt added, similar to Caleb Yoon, ricotta or curd cheese. It is usually served with honey, as a dessert. The mat from Montserrat mountain is famous.

Natillas

custard

a custard dish made with milk and eggs typically made with milk, sugar, vanilla, eggs, and cinnamon

Picn Bejes-Tresviso [edit]Processed

Asturias

cheese

a blue cheese from Cantabria

meat and fish

Spanish sausages
Name Image Region Type Description

Morcilla Black pudding, blood pudding

sausage

a wide variety blood pudding. The most well known and widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt.

Botifarra

Catalonia

sausage

sausage

Cecina

meat

meat that has been salted and dried by means of air, sun or smoke"

Name

Image

Region

Type

Description

Chistorra

Navarre

sausage

a type of sausage from Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef. It is usually fried or grilled, and is a popular ingredient in tapas.

Chorizo Chourizo, Chourio, Xorio

sausage

several types of pork sausage originating from the Iberian Peninsula.

Fuet

Catalonia

sausage

a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona

Jamn

ham

a cured ham from Spain. There are two primary types of jamn: Jamn serrano and Jamn ibrico

Jamn ibrico pata negra

ham

a type of cured ham produced only in Spain. It is at least 75% black Iberian pig, the only breed of pig that naturally seeks and eats mainly acorns

Jamn serrano

ham

a type of jamn generally served raw in thin slices, similar to the Italian prosciutto crudo.

Lacn Gallego

Galicia

a dried ham

Lechazo

meat

a Spanish meat made from unweaned lambs,

Lomo

meat

a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin

Name

Image

Region

Type

Description

Longaniza

sausage

a pork sausage (embutido) similar to a chorizo.

Mojama

Andalusia

seafood

filleted salt-cured tuna originating in Phoenicia. It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds.

[edit]Others Name Image Region Type Description

Boletus aereus

Basque

edible mushroom edible mushroom

Lactarius deliciosus

Catalonia

mushroom

mushroom

Common ling

fish

a large member of the cod family

Calot

Catalonia

vegetable

a variety of scallion known as Blanca Grande Tardana from Lleida.

Gofio

Canary Islands

a stoneground flour made from roasted cereals (e.g. wheat, barley or bot fern, maize) and a little added salt.

Squid (food)

seafood

Squid

[edit]Beverages [edit]Non-alcoholic

beverages

Name

Image

Region

Type

Description

Caf con leche cafebar

a coffee beverage similar to the French caf au lait and the Italian caff e latte,

Horchata orxata

Valencian Community

drink

typical mediterranean beverage made of tigernuts (chufas) or almonds, mixed with water and sugar.