If you’re visiting Spain, you probably already know that tapas is pretty much everything. What you might not know is that there is so much more to this country's cuisine than just those variations of tiny (and utterly delicious) appetizers. Your Spain travel adventure will be totally enriched by trying these 6 quintessential Spanish dishes - trust us...
If you think a tortilla is a flat, thin, bread-like thing that you stuff with beans and cheese and rice, you might be confused when you see it alone all over menus across Spain. Spanish tortillas (tortillas espaniolas) are starters for every meal. They are potato omelets and you will crave them when you return home. Lucky for you, they’re easy to make- all you need is olive oil, eggs, and potatoes.
Traditional paella is a mixture of chicken or rabbit (or both), beans, rice and other vegetables. If you’re heading to a coastal town though, mixed seafood is where it’s at- calamari, mussels, clams, prawns, scampi or fish will fill your stomach and make you one happy traveler.
Also known as deliciousness in a bowl. This isn’t your traditional soup- it’s served cold. If fresh tomatoes, bell peppers, cucumbers, onions, garlic, and plenty of herbs sound good, to you, let me assure you that they are. It’s usually an appetizer, so don’t go overboard and miss your main course because you couldn’t stop drinking (yes, sometimes they serve it in a glass) this soup.
Walking into any market around the world is shocking, and Spain is no exception to that. Jamon iberico is the top dog when it comes to cured meats in Spain and can be found in every household, usually sitting on a chopping block on the counter. It’s served up in paper thin slices that are meant to be savoured.
This one counts as a food because it’s filled with fruit! What happens when you combine red wine, orange juice, sugar, fruit, and club soda? The most refreshing drink you can possibly order in Spain. Drink it for any and all occasions.
Fried choux pastry, sprinkled in cinnamon sugar and dipped in hot, rich chocolate – need we say any more?