Food of Spain

Spain’s most internationally famous rice dish, traditionally cooked in a wide shallow pan with saffron, vegetables and a combination of meats or seafood. It is prized for its aromatic rice and the crisp toasted bottom layer known as socarrat.

A thick Spanish omelette made with eggs and potatoes, sometimes with onion, served hot or at room temperature. Its texture ranges from fully set to softly creamy in the centre depending on regional and personal preference.

A luxurious dry-cured ham with deep nutty flavour and silky fat, sliced paper-thin and eaten on its own or as part of a tapas spread. It is one of Spain’s most prized traditional foods.

A refreshing cold soup from Andalusia made mainly from ripe tomatoes and raw vegetables blended with olive oil and vinegar. It tastes bright, smooth and cooling, especially in summer heat.

A Galician octopus dish of tender slices dressed simply with olive oil, coarse salt and paprika, often served over potato rounds. Its appearance and clean bold seasoning make it instantly recognisable.

These crisp fried croquettes usually have a creamy béchamel filling mixed with ham, chicken, cod or mushrooms. They are a staple of tapas bars and home cooking across Spain.

A hearty chickpea stew from Madrid built from meats, sausages and vegetables, often served in several courses. It is deeply savoury, comforting and especially associated with colder months.

A Basque cod dish in which salt cod is gently cooked with olive oil, garlic and chilli until the fish’s gelatin emulsifies into a silky sauce. The flavour is rich yet clean, with a distinctive glossy finish.

A custard dessert scented with citrus peel and cinnamon, topped with a thin layer of caramelised sugar that cracks under the spoon. It is lighter and more delicately perfumed than many similar European custards.