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Spain’s kitchen is bigger than paella: regional flavours, Mediterranean roots
Spain’s kitchen is bigger than paella: regional flavours, Mediterranean roots
Spain’s cuisine is famously diverse — a patchwork shaped by geography (Atlantic coasts, Mediterranean shores, high plateaus and islands), climate, migrations and centuries of exchange. Olive oil, wheat, grapes and legumes (beans, chickpeas, lentils) meet Atlantic fish and mountain meats; the Mediterranean diet’s lean, plant-forward logic sits alongside hearty winter stews. That variety owes a lot to history: Roman, Jewish, Muslim (Andalusí) and New World influences all left culinary footprints — from rice cultivation and saffron to the arrival of tomatoes, peppers and potatoes after 1492. Spain’s food map is regional by design: each community keeps its own “house special” while sharing techniques across the peninsula and islands.
Below: a tour of 40 dishes and tapas that help explain why Spain is far more than paella.
40 classic dishes & tapas
Paella — Born in Valencia, paella is much more than just rice: the original version even included rabbit, chicken, garrofó beans, and — locals like to say — the water of Valencia itself. Valencians guard their recipe fiercely, and while rice is eaten all over Spain, they insist that only their dish deserves the name “paella.” Everything else, they say with a smile, is just “arroz con cosas” (“rice with stuff”). Travelers are better off avoiding tourist paellas in far-flung cities and instead eating what locals truly prepare in each region.
Image: https://en.wikipedia.org/wiki/PaellaTortilla de patatas (Spanish omelette) — A simple mix of eggs, potatoes and sometimes onion has divided Spain into almost rival camps: tortilla with onion, or without. And that’s not the only debate — some prefer it slightly runny (poco cuajada), others firmly set (cuajada). These four “schools of thought” can spark endless discussion at family tables.
Image: https://en.wikipedia.org/wiki/Spanish_omeletteGazpacho — This chilled Andalusian soup blends tomatoes, cucumber, peppers and olive oil. Perfect for scorching summers, it is the modern descendant of a medieval bread-and-garlic soup that only turned red after the tomato’s arrival from the Americas.
Image: https://en.wikipedia.org/wiki/GazpachoAtún rojo de almadraba — In Cádiz, a centuries-old system called almadraba traps Atlantic bluefin tuna during their migration through the Strait of Gibraltar. The method, used since Phoenician times, is sustainable and community-based. Much of the prized tuna is shipped to Japan for sushi, but in Andalusia you’ll find it grilled, raw, or stewed in dishes like tarantelo or marmitako gaditano.
Image: https://en.wikipedia.org/wiki/AlmadrabaSalmorejo — Córdoba’s signature dish, denser and creamier than gazpacho thanks to bread blended into the tomato base. It’s typically topped with hard-boiled egg and jamón, making it both refreshing and filling.
Image: https://en.wikipedia.org/wiki/SalmorejoJamón ibérico — Spain’s iconic cured ham, aged for years until it melts in your mouth. The finest hams come from acorn-fed black Iberian pigs, and carving thin slices is considered an art in itself.
Image: https://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9ricoPulpo a la gallega / Polbo á feira — Tender octopus sprinkled with paprika, coarse salt and olive oil, often served on wooden plates over boiled potatoes in Galicia. Traditionally cooked in copper pots, it’s a festival favorite.
Image: https://en.wikipedia.org/wiki/Polbo_%C3%A1_feiraFabada asturiana — A rich bean stew from Asturias with fabes (large white beans), chorizo and morcilla. It’s the taste of winter in northern Spain, so beloved that even canned versions are popular nationwide.
Image: https://en.wikipedia.org/wiki/Fabada_asturianaCocido madrileño — A slow-simmered chickpea stew with meats and vegetables, served in “tres vuelcos”: first the broth, then the vegetables, then the meat. This Madrid classic traces its roots to medieval Sephardic cooking.
Image: https://en.wikipedia.org/wiki/Cocido_madrile%C3%B1oPimientos de Padrón — Small green peppers fried until blistered, sprinkled with coarse salt. Most are mild, but every so often one is fiery hot — hence the saying: “unos pican y otros no”.
Image: https://en.wikipedia.org/wiki/Pimiento_de_Padr%C3%B3nEmpanada gallega — A large baked pie filled with tuna, beef or vegetables. Born as a practical food for workers and travellers, it remains a star of Galician fiestas.
Image: https://en.wikipedia.org/wiki/EmpanadaCaldo gallego — A hearty soup of greens, potatoes, beans and pork, warming Galicia’s winters for centuries. It’s a true peasant comfort dish.
Image: https://en.wikipedia.org/wiki/Caldo_gallegoRabo de toro — Oxtail stewed until rich and gelatinous, linked to Andalusian taverns near bullrings. Today, it’s more about flavor than tradition, and remains a slow-cooked delicacy.
Image: https://en.wikipedia.org/wiki/OxtailBacalao al pil-pil — A Basque dish where cod and olive oil emulsify into a silky sauce using only the fish’s natural gelatin. Mastering the “pil-pil” movement of the pan is a point of pride for Basque cooks.
Image: https://en.wikipedia.org/wiki/Bacalao_al_pil-pilPintxos / Pinchos — Basque tapas skewered on bread. In San Sebastián, hopping from bar to bar for pintxos is a ritual, and chefs often turn these small bites into miniature works of art.
Image: https://en.wikipedia.org/wiki/PintxoMigas — Fried breadcrumbs with garlic, chorizo, or even grapes, once shepherds’ food. Different regions have their own twist: in Extremadura they may come with sardines, while in La Mancha with chorizo.
Image: https://en.wikipedia.org/wiki/MigasCochinillo asado — Segovia’s roast suckling pig, cooked until the skin is crisp enough to be cut with a plate. It’s one of Castile’s most famous feasts.
Image: https://en.wikipedia.org/wiki/Cochinillo_asadoSopa de ajo — Garlic soup made with stale bread, paprika and egg, once humble kitchen fare, now appreciated as rustic comfort food.
Image: https://en.wikipedia.org/wiki/Sopa_de_ajoArroz negro — Rice simmered with squid ink, giving it a striking black color and deep sea flavor. Best enjoyed with a dollop of garlic mayonnaise.
Image: https://en.wikipedia.org/wiki/Arroz_negroEsqueixada — A Catalan salad of shredded salt cod, tomatoes, and onions. Its name means “torn apart,” reflecting the way the fish is shredded by hand.
Image: https://en.wikipedia.org/wiki/EsqueixadaFideuà — A Valencian cousin of paella, but made with short noodles. Legend says fishermen invented it when they ran out of rice at sea.
Image: https://en.wikipedia.org/wiki/Fideu%C3%A0Pa amb tomàquet — Catalan bread rubbed with ripe tomato, drizzled with olive oil and sprinkled with salt. In Mallorca it’s known as pa amb oli, and it’s an everyday essential.
Image: https://en.wikipedia.org/wiki/Pa_amb_tom%C3%A0quetEnsaimada — A light, spiral-shaped pastry from Mallorca, dusted with sugar. Its name comes from saim (lard), once used in its preparation.
Image: https://en.wikipedia.org/wiki/EnsaimadaPapas arrugadas con mojo — Canarian “wrinkly potatoes,” boiled in salty water until their skins wrinkle, then dipped in mojo verde (cilantro) or rojo (paprika). A true emblem of the islands.
Image: https://en.wikipedia.org/wiki/Papas_arrugadasGofio — A toasted grain flour traditional in the Canary Islands, eaten since pre-Hispanic times. Still used in porridges, breads, or even ice cream.
Image: https://en.wikipedia.org/wiki/GofioTarta de Santiago — An almond cake from Galicia decorated with the cross of Saint James, popular among pilgrims on the Camino.
Image: https://en.wikipedia.org/wiki/Tarta_de_SantiagoChurros con chocolate — Fried dough sticks dipped into thick hot chocolate, a staple of Spanish fairs and Sunday mornings.
Image: https://en.wikipedia.org/wiki/ChurrosCallos a la madrileña — Tripe stew from Madrid, enriched with blood sausage and paprika. It’s not for everyone, but locals swear by its hearty taste.
Image: https://en.wikipedia.org/wiki/Callos_a_la_madrile%C3%B1aMojama — Salt-cured tuna slices from Andalusia, often paired with almonds and olive oil. Once a fisher’s preservation method, today it’s a tapas delicacy.
Image: https://en.wikipedia.org/wiki/MojamaHuevos rotos — Fried eggs served over fries and often jamón or chorizo, then “broken” with a fork so the yolk runs. It’s bar food at its most comforting.
Image: https://en.wikipedia.org/wiki/Huevos_rotosCouscous (Ceuta & Melilla) — Reflecting North African influence, couscous is common in Spain’s enclaves in Africa, showing the country’s cultural crossroads.
Image: https://en.wikipedia.org/wiki/CouscousPescaíto frito — A hallmark of Andalusian coasts: small fish like anchovies, sardines or cuttlefish lightly floured and fried until golden. Best eaten straight from a paper cone.
Image: https://en.wikipedia.org/wiki/Pescaito_fritoCroquetas — Creamy béchamel croquettes, with fillings ranging from ham, chicken, or cod to mushrooms, cheese, spinach, or even squid ink. Every household and bar has its own version, and Spaniards argue passionately about whose abuela makes them best.
Image: https://en.wikipedia.org/wiki/CroquetteEscudella i carn d’olla — A Catalan winter stew with meatballs, vegetables and chickpeas, often served in stages, similar to Madrid’s cocido but with a local twist.
Image: https://en.wikipedia.org/wiki/Escudella_i_carn_d%27ollaPisto manchego — Castilla-La Mancha’s ratatouille of tomatoes, peppers, zucchini and onion, often topped with a fried egg.
Image: https://en.wikipedia.org/wiki/PistoCaldereta de langosta — Menorca’s lobster stew, rich and celebratory, associated with fishing families and festivals.
Image: https://en.wikipedia.org/wiki/Caldereta_de_langostaPatatas bravas — Fried potatoes with spicy tomato sauce or aioli. The brava sauce differs between Madrid, Barcelona and Valencia, making it a dish with regional personality.
Image: https://en.wikipedia.org/wiki/Patatas_bravasTxangurro — A Basque dish of spider crab baked with onion, tomato and brandy, usually served in the crab shell itself.
Image: https://en.wikipedia.org/wiki/TXangurroLeche frita — “Fried milk” from northern Spain, a dessert made from milk thickened with flour and sugar, cooled into squares, coated and fried.
Image: https://en.wikipedia.org/wiki/Leche_fritaFlan — Caramel custard, loved across Spain, often the simplest dessert at family meals but deeply nostalgic.
Image: https://en.wikipedia.org/wiki/Flan
Spain’s dishes tell a layered story: regional climates and crops (mountain legumes, coastal seafood, island produce), historical exchanges (Roman, Jewish, Andalusí, Atlantic and New World ingredients) and modern creativity. To taste Spain is to taste its diversity: paella is Valencia’s pride, but Galicia has empanadas and octopus, the Canary Islands have gofio and papas arrugadas, Ceuta and Melilla bring couscous, and Andalusia offers both gazpacho and bluefin tuna straight from almadraba nets.
For learners, travelers or simply food lovers, exploring Spain’s kitchen is more than eating — it’s connecting with history, geography and identity. Every region has its specialty, every family its own recipe. And every debate — paella vs. arroz con cosas, tortilla with or without onion, croquetas of ham or mushroom — is part of the pleasure of a cuisine that is as diverse as Spain itself.
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