It is impossible to talk about Spain without thinking about its gastronomy and of course some of its most famous dishes. Spanish cuisine is not just about taste: it is a way of life. Many traditional Spanish dishes have brought friends and families together for centuries.
From the mountains of the north to the coastal towns of the South, you can find amazing cuisine all over Spain.
Spanish gastronomy is renowned throughout the world. If you are travelling around Spain, here are some of the best and most traditional specialities.
- Pulpo a la Gallega
When people think of Spanish cuisine, the first thing that comes to mind is paella, and that makes perfect sense.
Paella is a very simple dish whose only common feature is that it is always made with rice and saffron, which has to be added to the rice, not only to give it flavour but also that special and tempting golden colour.
There is a wide variety of paella recipes all over Spain. The original paella is from Valencia, it has nothing to do with the famous seafood paella, this version is made with rice, chicken, rabbit, tomato, garlic, paprika, oil and salt.
You can't say you like paella without having tried the authentic Valencia paella.
Pulpo a la Gallega
Galician style octopus is one of the flagship recipes of the rich Galician gastronomy that has spread throughout Spain. A simple and delicious dish that they know how to cook like no one else in the region of Galicia. No popular festival is celebrated without serving this exquisite delicacy.
Galician-style octopus is traditionally made by cooking the octopus in a copper pot. There are many ways of cooking it. The traditional recipe is presented on a wooden plate, adding a handful of coarse salt and a sprinkling of hot paprika before.
The cooked octopus is usually served cut into pieces, with scissors and on a base of boiled potatoes.
The tortilla is probably the most emblematic and popular Spanish dish around the world.
The Spanish tortilla is one of the most popular tapas in Spain. It is eaten in every home and is the most popular tapa in bars and restaurants throughout Spain.
And the best part is, it is really easy to make! In order to make a tortilla at home, all you will need are 6 eggs, 4 large potatoes, an onion, olive oil and a little salt.
Start by peeling the potatoes, cutting them into strips and frying them in some heated olive oil in a pan.
Meanwhile, cut a pink onion into thin strips and add them to the potatoes when they are almost cooked.
Break six eggs into a bowl, stir them and add three pinches of salt. Then, add the potatoes and onions in the bowl, put the pan back on the heat and pour everything in to it.
Leave to cook gently, making sure that the tortilla does not stick to the edges.
Once the tortilla is cooked underneath, place a plate on top of the pan, this is the most delicate part of the recipe. With a quick and precise movement, turn the plan over so that the tortilla, lies flat of the plate.
Once this is done, slide the tortilla back into the pan so that the other side is cooked.
Be careful, a good tortilla de patatas should be sloppy, not too dry, so it should be cooked enough, but not too much!
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The Spanish croquetas, as the tortilla, are protagonists of Spanish cuisine, offered in thousands of restaurants and bars in infinite varieties and forms. There are so many possibilities that there are several establishments that only serve croquettes. However, the most popular ones are the serrano ham croquettes.
The serrano ham croquettes are one of the tastiest and most traditional croquettes in Spain. There is no home that has not seen these delicious bites on the table.
If you wish to know more about Spanish dishes and where they are best made, click here!
The popular churros and porras are a key part in the Spanish gastronomy around the world and it is typical in various parts of Spain. And in Madrid, you can enjoy them almost any time of day or night.
Perfect for breakfast or a snack, these sweet pastries fried in plenty of oil are a delight, especially if accompanied by a cup of hot chocolate.
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