La comida española

La comida en España

Find out about some typical dishes from Spain.

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¡Hola! Click on the food to learn what they are!

el arroz carne: el pollo o el conejo los mariscos las verduras

It is one of the most famous dishes of Spain. It originates from the area of Valencia. It is prepared in a very big pan called la paellera.

La Paella

El pulpo a la gallega

Octopus prepared according to the tradition of Galicia, an area in north-west Spain. The boiled octopus is sliced and served on a bed of sliced, boiled potatoes (patatas). It is the custom to serve this recipe on a wooden dish - un plato de madera. Finally, it is sprinkled with paprika - el pimentón and olive oil - el aceite de oliva.

El jamón ibérico

A world-famous Spanish ham is el jamón ibérico. It is cured by being hung up and left to dry.These hams are produced from pigs' hind legs and can be purchased in ready-sliced portions or as a full leg! It is sliced very thinly and eaten as an appetiser (una tapa) with bread (el pan).

El gazpacho

A soup prepared with skinned tomatoes (tomates), olive oil (el aceite de oliva), raw vegetables such as cucumber (el pepino), green pepper (el pimiento verde) and garlic (el ajo). The raw ingredients are all blended together into a purée then chilled. It is served cold.

El bocadillo de calamares

El calamar means 'the squid'. It can be prepared by slicing the squid's body and frying the slices. As the squid's body is hollow, the slices appear like rings, called los calamares fritos.In Madrid, it is popular to eat them in a sandwich (el bocadillo de calamares).

La fabada asturiana

Or call it simply fabada. Fabada Asturiana is a delicious bean stew prepared using fabes, large white beans, simmered with a variety pork (like chorizo, lacón which is similar to ham hock). What makes it truly a fabada are the unique fabes beans native to the Asturias.

El cocido montañés

It is a stew from Cantabria which include white beans (fabes) and collard greens (berza), chorizo (pork sausage) and morcilla (blood sausage), pork ribs (las costillas de cerdo), and bacon (el beicon).

Los calçots

Calçots are a relatively mild-flavored member of the onion family that are traditionally eaten grilled. Just peel off the outer layer of skin, dip the calçot into plenty of sauce! Though considered native to the area surrounding Tarragona, calçots come into season around November and are available until April or so.

A traditional dish from the Basque Country (El Pais Vasco), a region of northern Spain. It is made with salt cod, garlic, and olive oil.

El bacalao al pil pil

Potatoes are simmered in a pimentón (paprika) stew with slices of Spanish chorizo.

Las patatas a la riojana

Cochinillo asado, or roast suckling pig, is a traditional dish of Castille, Spain.

El cochinillo asado

El Ternasco asado

It is roasted lamb, the clear specialty of the Aaragon region. The young lamb of this region is called “ternasco” .

El ajoarriero

It is a dish originating from the Basque Country and Navarre. It consists of shredded salt cod (el bacalao) with chopped vegetables (las verduras) and potatoes. In the past, the dish was cooked in a clay pot over a fire, nowadays, it is traditionally served in an earthenware dish, and it's often garnished with parsley (el perejil) on top.

El queso manchego

Manchego cheese is a Spanish cheese made from pasteurized sheep's milk. It originates from the La Mancha region of Spain and is known for its distinctively creamy, firm, and slightly crumbly texture.

El zarangollo murciano

Zarangollo is a common Murcian dish made with a combination of eggs (Los huevos), eggplants (las berenjenas) and onions (Las cebollas). It is often used as a tapa in bars throughout the region.

Sobrasada

Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other spices.

Las papas arrugadas

'wrinkly potatoes is a traditional boiled potato dish eaten in the Canary Islands. It is usually served with a chili pepper garlic sauce, called mojo rojo, or as an accompaniment to meat dishes.