While dishes differ all over the nation, certain ingredients are common throughout the country. Pork is king here, and it’s found in all manner of dishes and preparations, including cured ham, smoky sausage (chorizo) and blood sausage (morcilla). Other common ingredients include eggs, potatoes, olive oil, seafood, bread and nuts. Additionally, the Spanish palate is not one for spice or strong flavors, so don't expect to have your mouth burning from chili peppers or to taste highly seasoned dishes. Flavors here are mild and simple, allowing the diner to appreciate the quality of the ingredients.
While there are regional specialties, here are a handful of dishes commonly found throughout the country:
Paella
Although this dish has its roots in the coastal city of Valencia, it has become a standard of Spanish fare, and it’s likely one of the most well-known foods to tourists. Countless varieties of it exist, and one could taste as many versions as there are cooks. There are, however, a few essential elements: a base of sofrito (a slowly stewed mixture of onions, carrots, garlic, bell peppers or all of the above), rice, saffron (which gives it the yellow color) and some combination of seafood and meats. There are vegetarian versions as well.
Gazpacho
Spain’s sunny, hot climate makes gazpacho particularly tasty and refreshing for much of the year. This cold soup is made from ripe and juicy tomatoes, cucumbers, olive oil, bread and bell peppers. The ingredients are blended until silky smooth, chilled and served in bowls or glasses. In Andalucía in southern Spain, people have it every summer day, and there are always jugs on the counters in tapas bars.
Tortilla
No, this isn’t the type of corn or flour tortilla used in Mexican cuisine. In Spain, tortilla means “omelet.” Traditionally it's just eggs, potatoes and maybe onions, but other common additions include chorizo (smoky sausage), ham or vegetables. Tortilla is served at all times of day and in all manner of dining establishments. Usually resembling a frittata (thick and well cooked), a Spanish tortilla is often served at room temperature.
Patatas Bravas
Perhaps the most ubiquitous of tapas, patatas bravas vary quite a bit around the country, but all versions involve chunks of fried potato served with a creamy sauce. In Madrid, bravas sauce is made with sweet, spicy pimentón (Spanish paprika); olive oil; flour and stock (never tomatoes). Some people add garlic. Some opt for a dash of sherry. Others still insist on jealously guarding their secret ingredients.
Gambas al Ajillo
You’ll no doubt see, if not smell, this popular dish soon after you enter Spain. This sizzling platter of fresh prawns is made by sautéing garlic in olive oil, adding the prawns (the bigger and fresher the better) and finishing it off with a sprinkle of parsley. The dish is simple but delicious and found throughout the country.
Backroads Pro Tip
Pairing a regional Spanish dish with the corresponding region's wine makes for a wonderful dining experience. For example, you can almost taste the salt and sea of northern Spain's famous Albariño wines, which pair well with fresh seafood or tasty cheeses, whereas the full-bodied reds of Rioja represent the sunny, hot climate of central and southern Spain and would complement roasted and cured meats and dishes with tomatoes. Wherever you are, eat and drink the local specialties, and you can't go wrong!
