This is a list of dishes found in Spanish cuisine.
Spanish dishes NameImageRegionTypeDescriptionArroz a la cubana ("Cuban-style rice")Canary Islandsrice disha dish consisting of rice, a fried egg, a fried banana and tomato sauce.Arròs negre/arroz negro or paella negra ("black rice", "black paella")Valencian Community and Cataloniarice disha cuttlefish (or squid) and rice dish very similar to seafood paella. It is made with cephalopod ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth.Boquerones en vinagreeverywherefish dishAnchovies marinated in vinegar and seasoned with garlic and parsleyButifarra amb mongetesCataloniabean disha dish consisting of a cooked botifarra and dry beans. everywhere fish dish calamari cooked in their own ink, often served with rice Madrid meat dish an offal (tripe) dish CarcamusasProvince of Toledomeat disha dish consisting of cooked lean meat and season vegetables.Chicharrón (Beef Scratchings)Andalusiapork disha dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.Chireta, gireta or girellaAragonese and Catalan Pyreneespuddinga type of haggis with rice made in some Pyrenean regions.Cuchifritos or cochifritosCastilla-La Mancha, Castilla y León and Extremadurameat disha fried lamb or goat meat along with olive oil, garlic, vinegar, basil, rosemary, bay leaves, and spearmint.Escabecheeverywherefish dishreferring to both a dish of poached or fried fish, and not only fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself.EscalivadaCataloniasalada salad that consists of several types of grilled vegetables, such as eggplants, spicy red peppers, red tomato and sweet onions. Once well cooked on the grill, those vegetables are peeled or sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.EsqueixadaCataloniasalada salad that consists of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.Fideuà or FideuadaValencian Communitynoodle disha noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce).Gachas ("porridge")Andalusiastaple dishan ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt.everywhereseafood peeled shrimps cooked in a clay casserole with oil and garlicGazpacho manchegoCastilla-La Manchastaple dishpieces of torta de Gazpacho, also known as tight candles, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew.Huevos rotos ("broken eggs")everywhereegg dishfried eggs accompanied by French fries and some kind of meat (ham, bacon or a sausage like chorizo, longaniza or chistorra).Migas ("crumbs") Castilla–La Mancha, Andalusia, Aragon, Murcia, Castile and León, Extremadura bread dish small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly.PaellaValenciarice disha saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana).Patatas bravas ("fierce potatoes")Everywhere potato dishcube-shaped fries with salsa brava, a spicy sauce.Castile and Leónpotato dishmashed potatoes with paprika, often accompanied by torreznosRopa vieja ("old clothes")Canary Islandsmeat dishshredded flank steak in a tomato sauce baseTortilla de patata (Spanish tortilla, "potatoe omelette")everywhereegg dishan omelette with potatoes and onion (optionally without it), often served as a tapa.ZarangolloRegion of Murciaegg disha Murcian dish consisting of scrambled eggs with zucchini, onion, and occasionally potatoes.
Breads and pastries
NameImageRegionTypeDescriptionPincho or pintxo ("thorn", "spike")Everywhere. Quite famous in Basque Country appetizera small slice of bread upon which an ingredient or mixture of ingredients is put and held there using a stick. The common ingredients are fish such as hake, cod, anchovy, and baby eels; tortilla de patatas; stuffed peppers; and croquettes.Pa amb tomàquetCataloniabreadbread with tomatoCocaCatalonia, Aragon, Valencian Community and Balearic Islandspie or pastrya savory or sweet pastry with toppings. Savory coca could be considered a twin sister to the Italian pizzaGaliciapie or pastrya savoury pie (similar to pasties) stuffed with sofrito and minced meat or fish like tuna.HornazoCastile and Leónpie or breada meat pie or bread made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs. In Salamanca, it is traditionally eaten in the field during the "Monday of the Waters" (Lunes de Aguas) festival.MolleteAndalusiabreada kind of breadTaloBasquebreada Basque fried bread from the Pyrenees. It is made with regular wheat flour, water, oil or fat, salt and yeast. They are traditionally served with a fried egg.
Soups and stews
NameImageRegionTypeDescriptionAjoblancoGranada and Málaga (Andalusia)cold soupa cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.CocidoCocidosCastilla y León and Madridstewa traditional chickpea-based stew from Madrid, Spain made with vegetables, potatoes and meatEscudellaCataloniastewa dense soup with big pastaCaparronesLa Riojastewa bean and sausage stewFabada AsturianaAsturiasstewa rich bean stewGazpachoAndalusiacold soupa cold soup made with raw tomato, cucumber, pepper, onion and some garlic, olive oil, wine vinegar, water, and salt. Typically drunk in summer.MarmitakoMarmita or SorropotúnBasque and Cantabriastewa dish with tuna, potatoes, onions, pimientos, and tomatoes.Province of Ávilastewa dish with potatoes and marinated pork chopsOlla podridaCastilla y León and Extremadurastewa Spanish stew made from pork and beans and other meats and vegetablesOllada or peroladaCatalonia and Valencian Communitystewboiling vegetables and meat in a casserolePipéradeBasquea main or a side disha Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavored with Espelette pepper.PistoPisto manchegoCastilla-La Manchastewa dish made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.SalmorejoAndalusiacold soupA thick cold soup based on tomato, bread, olive oil and garlic, originating in Córdoba (Andalusia). It is garnished with diced Spanish Serrano ham and diced hard-boiled eggs.
Condiments and sauces
NameImageRegionTypeDescriptionAllioliMediterranean Provincessaucea sauce which is made (and literally means) garlic and [olive] oil. Typically eaten with fish dishes (especially Fideua or Arroz a Banda).AlmogroteCanary Islandspastea soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast.Mojo (sauce)Canary Islandssauceseveral types of hot sauce that originated in the Canary Islands.Palm syrupCanary IslandsPaprikaeverywherespicea spice made from the grinding of many dried sweet red or green bell peppersPiquillo pepperNavarrechilia variety of chili traditionally grown in Navarre, over the town of Lodosa.RomescoCataloniasaucea sauce made from almonds or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers.Salsa bravaeverywheresaucespicy sauce used with "patatas bravas"Sherry vinegarAndalusiavinegara gourmet wine vinegar made from Sherry.Sofritoeverywheresaucea well cooked and fragrant sauce consisted of garlic, onions, and tomatoes cooked in olive oil and is used as the base for many dishes.Tomate frito everywheresaucea pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavor. Pictured is seitan with tomate fritoXatóCataloniasaucea sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and baccala.
Desserts
NameImageRegionType DescriptionAlfajoresAndalusiadesserta Christmas pastry (very different from Latin American alfajores)CatàniesCataloniaconfectioneryCatalan marcona almonds covered with white chocolate and powdered black chocolate to be eaten with the coffee.Churroseverywherebreakfast and snackfried-dough pastry-based sticks served as snacks or breakfast with hot chocolate.Flan (crème caramel or caramel custard)everywherepuddinga rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.Crema catalana (Catalan crème brûlée)Cataloniadesserta dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a blowtorch or other intense heat source, or by pouring cooked caramel on top of the custard. It is usually served cold in individual ramekins.FrangolloCanary Islandsdesserta dessert made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist: the milk may be replaced by water, aniseed may be addedGalleta María(Marie biscuit)everywherebiscuita type of sweet biscuit similar to a Rich Tea biscuit. It is made with wheat flour, sugar, vegetable oil and vanilla flavoringMazapán (Marzipan)Toledo and Soto en Camerosconfectiona confection consisting primarily of sugar and almond meal.NatillaseverywherecustardA custard dish made with milk and eggs typically made with milk, sugar, vanilla, eggs, and cinnamonPanelletsCataloniasmall cakes or cookiestraditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine. Panellets (Catalan for little breads) are small cakes or cookies in different shapes, mostly round, made mainly of marzipan.Polvoróneverywherebreada type of Andalusian shortbread of Levantine origin that is made of flour, sugar, pig fat, almonds and cinnamon.Dulce de membrillo (quince paste)everywherejellya sweet, thick, quince jelly or quince candy.Tarta de Santiago (cake of St. James)Galicia, Mondoñedopiealmond pie fillied with ground almonds, eggs and sugar. The top of the pie is usually decorated with powdered sugar, masked by an imprint of the Saint James cross.Tejaconfectionerya popular dumpling-shaped confection that contains manjar blanco filling (similar to dulce de leche) and either dry fruits or nuts.Tortas de aceite ("oil flatbread")everywherebreada light, crispy and flaky sweet flatbread.TortellCataloniapastrya Catalan typically O-shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit.Turróntorró, or torroneValencian Communityconfectiona nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake.
Dairy products Spanish cheeses