Paella – a Valencian rice dish that typically includes seafood, chicken, and vegetables.
Tortilla española – a thick omelette made with potatoes and onions.
Gazpacho – a cold soup made with tomatoes, cucumbers, peppers, and bread.
Croquetas – small, breaded and fried balls filled with a variety of ingredients, such as ham, chicken, or cheese.
Patatas bravas – fried potatoes served with a spicy tomato sauce.
Empanadas – pastries filled with a variety of ingredients, such as seafood, meat, or vegetables.
Churros – fried dough pastries often served with a chocolate dipping sauce.
Flan – a creamy, caramel-topped dessert.
Tostadas – toasted bread topped with a variety of ingredients, such as tomato, cheese, and ham.
Pulpo a la gallega – octopus cooked in a traditional Galician style.
Caldero – a seafood stew made with fish, shellfish, and vegetables.
Morcilla – a type of blood sausage.
Fabada asturiana – a hearty bean stew typically made with white beans, sausage, and pork.
Arroz negro – a rice dish made with squid ink and seafood.
Callos a la madrileña – a tripe stew with vegetables and spices.
Bocadillo de calamares – a sandwich filled with battered and fried calamari.
Tortilla de patatas – a Spanish omelette made with potatoes, onions, and sometimes other ingredients like peppers or chorizo.
Gazpacho andaluz – a cold soup made with tomatoes, cucumbers, peppers, onions, and bread, and seasoned with vinegar and garlic.
Croquetas de jamon – small, breaded and fried balls filled with ham.
Patatas fritas – fried potatoes.
Empanadillas – small pastries filled with a variety of ingredients, such as seafood, meat, or vegetables.
Churros con chocolate – fried dough pastries served with a chocolate dipping sauce.
Flan de caramelo – a creamy caramel-topped dessert.
Tostadas con tomate – toasted bread topped with tomato.
Pulpo a la gallega – octopus cooked in a traditional Galician style.
Caldero de pescado – a seafood stew made with fish, shellfish, and vegetables.
Morcilla de Burgos – a type of blood sausage from the region of Burgos.
Fabada asturiana – a hearty bean stew typically made with white beans, sausage, and pork.
Arroz caldoso – a broth-based rice dish often made with seafood.
Callos a la madrileña – a tripe stew with vegetables and spices.
Bocadillo de tortilla – a sandwich filled with a Spanish omelette (tortilla).
Tortilla de verduras – a Spanish omelette made with vegetables like peppers, onions, and zucchini.
Gazpacho manchego – a cold soup made with tomatoes, cucumbers, peppers, and bread, and seasoned with vinegar and garlic, typical of the La Mancha region.
Croquetas de pollo – small, breaded and fried balls
Patatas alioli – fried potatoes served with a garlic aioli sauce.
Empanadas de atún – pastries filled with tuna.
Buñuelos – deep-fried dough balls often served as a dessert and sprinkled with sugar.
Natillas – a creamy dessert similar to flan.
Tostadas de aguacate – toasted bread topped with mashed avocado.
Pulpo a la brasa – octopus grilled over an open fire.
Fideuà – a Valencian dish similar to paella, but made with thin noodles instead of rice.
Chorizo a la sidra – chorizo sausage cooked in cider.
Lentejas – a lentil stew often made with vegetables and sometimes meat.
Arroz con leche – a rice pudding dessert.
Cocido madrileño – a hearty stew made with a variety of meats, such as beef, chicken, and pork, as well as vegetables and chickpeas.
