Gambos al ajillo is a seafood dish that literally means garlic with shrimp. Whilst the Spanish are keen on spices, they’re not so hot for spicy food. One of the few exceptions to the rule is this famous Spanish dish and nationwide favourite, patatas bravas. Here a fiery red sauce, varying in composition from province to province, accompanies humble spuds which have been peeled, cubed, and fried.
- Note that bottled water in some areas may cost as much as the regional wine.
- The outside shell is warm and crunchy and dusted with cinnamon.
- Anchoas and boquerones are popular Spanish foods that you can enjoy throughout Spain.
- Paella does have various seafood, meat and vegetarian options too.
- Bacalao al pil-pil (codfish served with pil-pil sauce, an emulsion of olive oil, fish juices, garlic, and parsley) is a quintessential Basque dish.
- Spaniards often have a drink in and outside the main meals, such as coffee, wine, or beer.
This is one of the best regional dishes from the Algarve, so be sure to try it while you’re there. There are many different types of cataplana, both meat and fish, and some of the most popular types are cataplana de bacalhau, cataplana de peixe, and cataplana à alentejana. A cataplana is also a stew, but, in particular, a stew that’s cooked in a clam-shaped cataplana dish. The dish originates from the Algarve, and it’s quite hard to find it in other parts of the country. Most cafés or snack bars will also have pastéis de bacalhau (or bolinhos de bacalhau, depending on what part of the country you’re in), which are also delicious.
On top of that, each region of Spain has its typical bocadillos, resulting in a wide variety of flavors. If you’re a fan of seafood paella, you’ll also find dozens of rice dishes made with seafood in Valencia. Many of them are cooked in a shallow paella pan, but they aren’t usually called paella. The locals tend to use this word for the original recipe alone, all the other dishes being called rice. Lunch — The most important meal of the day in Spain, lunch is comparable to the farm-style midday “dinner” in the United States. It usually includes three or four courses, beginning with a choice of soup or several dishes of hors d’oeuvres called entremeses.
If you find a great paella Valenciana, eat it accompanied by a bracing white from the DO Valencia region or a lala tizayuca Macabeo-Chardonnay white from DO Utiel-Requena. The origin of Carquinyols is unclear as it is popular all around the Spanish & Italian coast as well as the islands in between. Often eaten as an after dinner snack with a small glass of sweet wine. A sweetened potato bread only made in the mountain village of Valldemossa.
Pastéis de bacalhau – Made from Portugal’s favourite ingredient, bacalhau, pastéis de bacalhau are little deep-fried patties of cod-fish and potato. Bifana – One of Portugal’s best sandwiches, this simple pork sandwich is perfect for a mid-afternoon snack. Alcatra – This stew from Terceira, which comes in both meat and fish varieties, is rich and highly-recommended. Bacalhau à Brás – Made with shredded potatoes and eggs, this bacalhau dish originates from Lisbon but can be found throughout Portugal. Pastel de nata – Portugal’s most famous cake, the pastel de nata, originates from its capital city. If you’ve worked your way through some of the best Portuguese dishes overall, this section will help you discover some of Portugal’s best regional dishes.
A simple dish of batter-dipped and fried eggplant served drizzled with Sugar Cane honey which is only found in Andalusia and Salobrena is the region that produces it. Some places offer a small selection of 4 or 5 tapas that are free with a drink. Manchego is an unpasteurized sheep’s cheese that comes in several forms from soft cheese to a hard cured wheel. Ibérico de Bellota hams are from Ibérico pigs that are essentially free-range and live outdoors most of their lives.
Simply mix chopped fresh fruit with red wine and add some brandy to warm things up a little. I too love to try local food/cuisine while traveling as it gives me a feel of the place. Looks like you had an amazing time enjoying all the delicious looking Spanish dishes. I would also love to try some of if I ever make it to Spain. Pan con Tomate is literally toasted bread with fresh grated tomatoes sprinkled with salt and olive oil. This quick and easy Spanish tapa is eaten for breakfast, but as an appetizer at night.
Traditional Food In Spain By Region
This wonderful dessert recipe appeared in Spain when the Moors invaded the country in the Middle Ages. The Spaniards invented Churros and brought them to South America in the 1500s when they invaded the area. The Spaniards combined cane sugar with cacao to create hot chocolate to eat with Churros when returning to Europe. You will regret skipping this wonderful Spanish dessert recipe. Membrillo Con Queso is a harmonious combination of quince jam and manchego cheese.
Aside from its flavor, what makes Queso de Cabrales interesting is how it’s produced. It’s made exclusively with milk from herds raised in the Picos de Europa mountain range. Logroño is the capital of La Rioja province and located about two hours south of San Sebastian. If you’re comfortable renting a car, then I highly recommend spending an afternoon there. You can check our Logroño pintxos guide for suggestions on what and where to eat.