TYPICAL SPANISH DISHES IN EACH AUTONOMOUS COMMUNITY
Spanish gastronomy can boast of being one of the most envied in the world, as there are all kinds of delicious combinations spread throughout the country. You can go north, south, east or west... but it won't matter: there's always a dish to try in Spain. However, to make it easier for you, we'll tell you which are the must-try recipes from each Autonomous Community.
GAZPACHO AND SALMOREJO - ANDALUSIA
The former is made with peppers, cucumber, garlic, olive oil... (The original recipe does not include onion) and is seasoned with vinegar, salt and garlic. The second is a mixture of tomato, breadcrumbs, olive oil, garlic and salt (usually accompanied by shavings of Iberian ham and hard-boiled egg). Both are an emblem of Spanish cold soups, very popular in summer.
ZARANGOLLO - MURCIA
It is usually served as an appetizer and its main ingredients are two classic products of the Murcian vegetable garden: courgette and onion (as well as eggs). As with all traditional recipes, there are as many versions as there are citizens in the world... and that is why some people add potatoes.
MIGAS - EXTREMADURA
Who can resist a hearty plate of migas? This typical Extremaduran recipe, which has gone from being a survival food to one of the most sought-after delicacies by foodies, is made with pieces of toasted bread with minced meat and vegetables. And on many occasions a fried egg (or two) is added to accompany it.
PISTO - CASTILLA LA MANCHA
It can be served cold or with broth, but its base (almost) always consists of tomatoes, green and red peppers and courgette. And we say almost because, as with everything else, there are many variations: some people add fried egg, ham, black olives, onion...
PAELLA - VALENCIAN COMMUNITY
That paella is an international dish that crosses borders is a fact. And that it has managed to slip away from the casticists of yesteryear, too. It is said that its original ingredients are the following: rice, oil, paprika, chicken, rabbit, beans, tomato, water, salt, saffron... but some also contain everything from green and white beans to sausage! In any case, Valencian paella has conquered the whole world.
COCIDO - MADRID
This humble dish of uncertain origin (whether it comes from Arab couscous, Sephardic adafina, Castilian olla podrida...) is one of the most revered delicacies in the capital. Few dishes are as comforting when the cold weather arrives. Soup, chickpeas, vegetables and meat... in clay pots over a low flame.
ROAST SUCKLING PIG - CASTILLA Y LEÓN
A popular recipe from Spanish cuisine, especially Castilian, in which the pork is cooked in the oven in an earthenware dish. It is served with crispy skin (just thinking about it makes our mouths water...) and is the most famous recipe in the province of Segovia.
TERNASCO - ARAGON
No gastronomic getaway in Aragon would be complete without trying ternasco, that young lamb with Denomination of Origin which is, of course, a source of pride among the locals. It can be cooked roasted (with potatoes "a lo pobre"), as a sirloin or stuffed.
CALÇOTS - CATALONIA
The 20-centimetre spring onions typical of Catalonia are cooked over a fire, accompanied by romesco sauce and, although delicate, are eaten with the hands. The outer layer, which is usually charred, has to be removed first, so it's not unusual to get stains on them.
MENESTRA - LA RIOJA
This well-known assortment of vegetables, which can be simply cooked and seasoned with oil, does not have a limited number of ingredients: it is adapted according to the vegetables available each season. However, one of the most traditional menestra is the artichoke one.
STUFFED PEPPERS - NAVARRE
This is, without a doubt, one of the most traditional Navarrese dishes. Its star ingredient is, of course, the piquillo pepper, a variety native to the region of Navarre, which is usually stuffed with a mixture of béchamel sauce and cod.
PIL PIL COD - BASQUE COUNTRY
All you need to prepare this dish is a good piece of cod. Oh, and you also need to have chilli, garlic and olive oil on hand. It is the most famous Basque culinary speciality... and there are those who boast certain tricks: flavouring the oil with shallots and leeks and desalting the fish at very low temperatures for two and a half days.
COCIDO MONTAÑÉS - CANTABRIA
We are faithful defenders of the idea that there is nothing better than a good spoon dish to replenish your strength, right? This one, made with white beans, cabbage and compango (marinated ribs, bacon, chorizo, black pudding), is full of flavour... and high in calories.
FABADA - ASTURIAS
This is the quintessential Asturian dish. The fabes (white beans) are cooked until a buttery texture is achieved. And the compango (chorizo, black pudding, pork shoulder, bacon, etc.) can be served together or on the side.
EMPANADA - GALICIA
It competes with recipes such as octopus (Galician style, of course) and delicacies such as goose barnacles... but it seems to win by a landslide. Its dough is traditionally made with flour, warm water, yeast, salt and a little oil. And it is filled with tuna, cod with sultanas, scallops, cockles, xoubas...
PAPAS ARRUGADAS CON MOJO PICÓN (WRINKLED POTATOES WITH MOJO PICÓN) - CANARY ISLANDS
It is technically impossible to talk about the Canary Islands and not also talk about their traditional papas (not potatoes) wrinkled with mojo picón, those wrinkled-skinned tubers that are accompanied by a sauce made from pepper, garlic, oil, cumin, piconas, vinegar and salt.
CALDERETA DE LANGOSTA - BALEARIC ISLANDS
The lobster is, without a doubt, the queen of Menorca. An exclusive crustacean (it can only be caught for five months of the year) that is rarely eaten outside the island. There it is subjected to various recipes... but the truth is that the most typical way of preparing it is in a stew.