10 most delicious food in Spain
10 typical dishes of Spain that you should try once in your life
Travel Spain from north to south tasting 10 of its most traditional and delicious dishes.
Spain has an extensive gastronomy, varied and above all: very tasty! That is why in Skyscanner we suggest you make a tour through the recipes that you will only find in our land. These are dishes that have been passed down from generation to generation, creating an unparalleled legacy. Because, after all, we have a country to eat it.
1. The queen of traditional food: the omelet
It is said that the first known document that refers exactly to the potato omelet comes from 1817, and is of Navarre origin. However, much earlier, the Indian chronicles document that around 1519 the omelet was already known in America and in Europe. Be that as it may, the truth is that it is currently one of the dishes that all Spaniards carry in their genes and can be tasted in any of the cities of the country, from Seville to Barcelona or La Coruña. It is known, for example, the "defragmented" version of this recipe launched by the internationally renowned chef: Ferrán Adrià. We recommend two classic places to enjoy it: La Casa de las Tortillas (Calle Zaragoza, 23, Guadalajara) or La Panela (Plaza María Pita, 12, A Coruña)
Click on the photo and take note of the 10 most amazing restaurants in the world
2. Andalusia and its secret to reviving the faintest: the Gazpacho
It is unimaginable to spend a summer and its high temperatures in southern Spain without the help of a good cold gazpacho. This recipe whose main ingredients are tomato, cucumber, onion, olive oil, garlic and a little bread, is essential on days of intense heat and can be described as a cold soup. Usually presented with small pieces of fried bread, cucumber or red pepper. In Andalusia, there is also a similar recipe known as Salmorejo, more consistent than gazpacho, but just as tasty. Traditionally the origin of gazpacho has always been assimilated to Andalusia, although it is not known exactly where it comes from, it is one of the most traditional dishes and you will be able to find it throughout Spain. Our proposals: Doña Elvira restaurant (Plaza Doña Elvira, 6, Sevilla) or Bodeguita Casablanca (Adolfo Rodríguez Jurado street, number 12, Seville).
Click on the image and see the 10 best restaurants on the planet
3. Valencian Community: acclaimed for its paellas
The word paella in its origin designated to the pan, and, in spite of its many variations, there is an ingredient that is always present: the rice. It is said that the traditional Valencian paella was a mixture of rice with those foods that the farmers had at hand: chicken, rabbit, and vegetables typical of Valencia such as the carob or the tabla. But over the years, the recipe evolved and it is usual to find mixed with rice, as well as mountain elements, typical complements of the sea (such as cuttlefish or prawns). Where to enjoy it? The classic option is to taste it in the middle of the beach: for example in the restaurant La Pepica (Paseo Neptuno, 2,6 and 8, Valencia).
Click on the photograph and let yourself be seduced by the 15 most beautiful places in the Valencian Community Valencian Paella
4. Navarra and the uniqueness of the "Squid in its ink"
The black ink of the squid invading the plate may impress at first, but once it is tested, all apprehension disappears. And the taste is exquisite! If you want to prepare it yourself, we warn that it will take you about an hour and a half, and, they say: the trick is to use the ink of the squid itself, which brings that unmistakable flavor, but then artificial ink is added so that the dish acquires a more intense color. Other ingredients that are used apart from squid are onions, garlic, parsley, cayenne and a glass of wine. On this website, you will find one of the best homemade recipes, but if you prefer to find them prepared, a good place to taste them is the Koistha bar (Calle Olite, 35, under Pamplona).
Click on the photo and take note of everything you cannot miss in Pamplona squid in ink
5. Tasting chicharron al chacolí: País Vasco
One of the claims of the Basque cuisine is the chacolí, a type of white wine whose highest production is made in the Basque Country. That is why many of the recipes in this region mention the chacolí. We are going to propose you a dish that mixes two typical elements of the area: the chicharron, a type of bluefish, and the chacolí. This dish is usually prepared in a casserole dish along with tomato, onion, carrot, leek, garlic, oil and of course a small cup of chacolí. The result is surprising, as you can see if you go to the restaurant RK (José María Sert 2, Donostia), specialized in traditional cuisine since 1998.
Click on the image and tour the Basque Country discovering where "Eight Basque Surnames" was shot
6. The Migas of Teruel
You can not go through Teruel without having tasted a good plate of crumbs. This dish, which according to some theories could derive from the Amigos (wheat stews that are mentioned in the sixteenth century), is based on bread. The recipe for the famous crumbs of Teruel consists of chopping bread and letting it soak in water and salt for a day and then frying it with oil and garlic, turning it continuously to prevent it from sticking to the pan. Usually accompanied with pieces of pork, chorizo, or even bunches of grapes. They have known crumbs prepared by La Fonda. Of the station s / n- La Puebla de Valverde, Teruel) Ojo !, being a forceful dish, it is likely that you should take a nap before continuing your route.
Click on the photograph to discover the 10 most interesting gastronomic festivals in Spain
7. Both in winter and summer, enjoy Roasted Peppers Saladin Catalonia
The amazing result of this dish, of apparent simplicity, will conquer you. Its main ingredients are red pepper and eggplant. They are placed directly on the flames or baked with the grill on until the skin is black. At that time they are covered with a dish until it cools. Then we proceed to peel the vegetables and cut them into strips for presentation. A trick: do not put them in cold water because they would lose the juice that gives them all the flavor. In many places, the Escalade is accompanied by a toast of bread spread on tomato, oil, and salt, with anchovies and onions, there is even someone who accompanies it with tuna. One of the restaurants of the traditional cuisine of more boom in the actuality and where you will be able to try this plate is "Origins", in street Ramón y Cajal, 12, Barcelona.
Click on the photo and explore the 20 most beautiful places in Catalonia escalade
8. The best for a winter day: the Cooked madrileño
One of the most complete dishes of Mediterranean cuisine is the Cooked
madrileño, which mixes a host of ingredients to cope with winter: chickpeas, gelatinous meat, half chicken, chorizo, blood sausage, a salted pork foot, a ball (or minced meat, bread crumbs, 1 egg and spices), a cabbage, onion, cabbage, green beans, rice, bacon, ham, oil and garlic. With almost 3 hours of preparation, the result is a potent and very tasty pot, which you can boast of when your guests arrive. And if you do not dare with this recipe, one of the mythical places where you can try it in the most traditional way is at the Casa Carola restaurant (Calle Padilla, 54 local right, Madrid).
Click on the image to open your appetite with the 10 best hamburgers in Madrid Madrid stew
10. How to sweeten in Castilla: Las flakes
We finish the ranking of dishes with another of the most acclaimed sweets, especially in the Castilian cuisine. We are talking about the "flakes", typical in the celebrations of All Saints' Day, Lent and Holy Week. To describe the exquisite flavor, popular wisdom has used the expression: "Honey on flakes", which indicates that something is simply unbeatable. Are you going to leave Spain without trying them? To make it easy we recommend a pastry shop where you will find leafy piles, the Fries Pastry (Calle de Marcos Salgueiro, 2, Valladolid).
Travel Spain from north to south tasting 10 of its most traditional and delicious dishes.
Spain has an extensive gastronomy, varied and above all: very tasty! That is why in Skyscanner we suggest you make a tour through the recipes that you will only find in our land. These are dishes that have been passed down from generation to generation, creating an unparalleled legacy. Because, after all, we have a country to eat it.
1. The queen of traditional food: the omelet
It is said that the first known document that refers exactly to the potato omelet comes from 1817, and is of Navarre origin. However, much earlier, the Indian chronicles document that around 1519 the omelet was already known in America and in Europe. Be that as it may, the truth is that it is currently one of the dishes that all Spaniards carry in their genes and can be tasted in any of the cities of the country, from Seville to Barcelona or La Coruña. It is known, for example, the "defragmented" version of this recipe launched by the internationally renowned chef: Ferrán Adrià. We recommend two classic places to enjoy it: La Casa de las Tortillas (Calle Zaragoza, 23, Guadalajara) or La Panela (Plaza María Pita, 12, A Coruña)
Click on the photo and take note of the 10 most amazing restaurants in the world
It is unimaginable to spend a summer and its high temperatures in southern Spain without the help of a good cold gazpacho. This recipe whose main ingredients are tomato, cucumber, onion, olive oil, garlic and a little bread, is essential on days of intense heat and can be described as a cold soup. Usually presented with small pieces of fried bread, cucumber or red pepper. In Andalusia, there is also a similar recipe known as Salmorejo, more consistent than gazpacho, but just as tasty. Traditionally the origin of gazpacho has always been assimilated to Andalusia, although it is not known exactly where it comes from, it is one of the most traditional dishes and you will be able to find it throughout Spain. Our proposals: Doña Elvira restaurant (Plaza Doña Elvira, 6, Sevilla) or Bodeguita Casablanca (Adolfo Rodríguez Jurado street, number 12, Seville).
Click on the image and see the 10 best restaurants on the planet
3. Valencian Community: acclaimed for its paellas
The word paella in its origin designated to the pan, and, in spite of its many variations, there is an ingredient that is always present: the rice. It is said that the traditional Valencian paella was a mixture of rice with those foods that the farmers had at hand: chicken, rabbit, and vegetables typical of Valencia such as the carob or the tabla. But over the years, the recipe evolved and it is usual to find mixed with rice, as well as mountain elements, typical complements of the sea (such as cuttlefish or prawns). Where to enjoy it? The classic option is to taste it in the middle of the beach: for example in the restaurant La Pepica (Paseo Neptuno, 2,6 and 8, Valencia).
Click on the photograph and let yourself be seduced by the 15 most beautiful places in the Valencian Community Valencian Paella
4. Navarra and the uniqueness of the "Squid in its ink"
The black ink of the squid invading the plate may impress at first, but once it is tested, all apprehension disappears. And the taste is exquisite! If you want to prepare it yourself, we warn that it will take you about an hour and a half, and, they say: the trick is to use the ink of the squid itself, which brings that unmistakable flavor, but then artificial ink is added so that the dish acquires a more intense color. Other ingredients that are used apart from squid are onions, garlic, parsley, cayenne and a glass of wine. On this website, you will find one of the best homemade recipes, but if you prefer to find them prepared, a good place to taste them is the Koistha bar (Calle Olite, 35, under Pamplona).
Click on the photo and take note of everything you cannot miss in Pamplona squid in ink
5. Tasting chicharron al chacolí: País Vasco
One of the claims of the Basque cuisine is the chacolí, a type of white wine whose highest production is made in the Basque Country. That is why many of the recipes in this region mention the chacolí. We are going to propose you a dish that mixes two typical elements of the area: the chicharron, a type of bluefish, and the chacolí. This dish is usually prepared in a casserole dish along with tomato, onion, carrot, leek, garlic, oil and of course a small cup of chacolí. The result is surprising, as you can see if you go to the restaurant RK (José María Sert 2, Donostia), specialized in traditional cuisine since 1998.
Click on the image and tour the Basque Country discovering where "Eight Basque Surnames" was shot
6. The Migas of Teruel
You can not go through Teruel without having tasted a good plate of crumbs. This dish, which according to some theories could derive from the Amigos (wheat stews that are mentioned in the sixteenth century), is based on bread. The recipe for the famous crumbs of Teruel consists of chopping bread and letting it soak in water and salt for a day and then frying it with oil and garlic, turning it continuously to prevent it from sticking to the pan. Usually accompanied with pieces of pork, chorizo, or even bunches of grapes. They have known crumbs prepared by La Fonda. Of the station s / n- La Puebla de Valverde, Teruel) Ojo !, being a forceful dish, it is likely that you should take a nap before continuing your route.
Click on the photograph to discover the 10 most interesting gastronomic festivals in Spain
7. Both in winter and summer, enjoy Roasted Peppers Saladin Catalonia
The amazing result of this dish, of apparent simplicity, will conquer you. Its main ingredients are red pepper and eggplant. They are placed directly on the flames or baked with the grill on until the skin is black. At that time they are covered with a dish until it cools. Then we proceed to peel the vegetables and cut them into strips for presentation. A trick: do not put them in cold water because they would lose the juice that gives them all the flavor. In many places, the Escalade is accompanied by a toast of bread spread on tomato, oil, and salt, with anchovies and onions, there is even someone who accompanies it with tuna. One of the restaurants of the traditional cuisine of more boom in the actuality and where you will be able to try this plate is "Origins", in street Ramón y Cajal, 12, Barcelona.
Click on the photo and explore the 20 most beautiful places in Catalonia escalade
8. The best for a winter day: the Cooked madrileño
One of the most complete dishes of Mediterranean cuisine is the Cooked
madrileño, which mixes a host of ingredients to cope with winter: chickpeas, gelatinous meat, half chicken, chorizo, blood sausage, a salted pork foot, a ball (or minced meat, bread crumbs, 1 egg and spices), a cabbage, onion, cabbage, green beans, rice, bacon, ham, oil and garlic. With almost 3 hours of preparation, the result is a potent and very tasty pot, which you can boast of when your guests arrive. And if you do not dare with this recipe, one of the mythical places where you can try it in the most traditional way is at the Casa Carola restaurant (Calle Padilla, 54 local right, Madrid).
Click on the image to open your appetite with the 10 best hamburgers in Madrid Madrid stew
9. A snack in Galicia: the Tart of Santiago
Although Galicia is well known for its seafood specialties, this time we will highlight one of its most famous desserts: the Tarta de Santiago. This traditional dessert is made with flour, butter, almonds, sugar, eggs, and lemon resulting in a kind of biscuit with a characteristic almond flavor, whose origin dates back to the sixteenth century and lasts until today. The classic icon of this cake is its coverage in icing sugar except for the typical cross of Santiago. It is usually accompanied by Licor Regueiro wine, typical of Galicia. If you want to return with a good gift of your trip, this is a good option, since this sweet is preserved very well. One of the bakeries where you will find it is in Acesta Tenda, (rúa do Franco, 52, Bajo, Santiago de Compostela).
10. How to sweeten in Castilla: Las flakes
We finish the ranking of dishes with another of the most acclaimed sweets, especially in the Castilian cuisine. We are talking about the "flakes", typical in the celebrations of All Saints' Day, Lent and Holy Week. To describe the exquisite flavor, popular wisdom has used the expression: "Honey on flakes", which indicates that something is simply unbeatable. Are you going to leave Spain without trying them? To make it easy we recommend a pastry shop where you will find leafy piles, the Fries Pastry (Calle de Marcos Salgueiro, 2, Valladolid).
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