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7 Typical Spanish DISHES

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The Typical foods of Spain they are famous all over the world. In addition, we will tell you that the gastronomy of our country has an international consideration. Indeed, as you know, many Spanish chefs enjoy a prestige that has nothing to envy to that of the French. And that France was the cradle of haute cuisine.

However, typical Spanish cuisine has its roots in the tradition and this is largely due to nutritional needs. Our ancestors needed to eat hearty meals to regain strength after hard days of work in the fields. As a result, a gastronomy as caloric as tasty has emerged, whose dishes have become authentic symbols that make up the typical foods of Spain. We will show you some of them.

The potato omelet, emblem of typical Spanish dishes

Potato omelet

The potato omelet

Probably, this dish, as simple as it is delicious, is the most internationally known of our gastronomy. But its origins are unclear. Thanks to Chronicles of the Indies we know that the conquerors and the natives already consumed the egg omelet.

For its part, the potato is a tuber from South America that the Hispanics knew thanks to the Incas. But the first explicit mention of this dish dates from 1817. It is a document addressed to the Cortes of Navarra in which it is said that the peasants consume it. On the other hand, a legend says that the potato omelet was invented by the Carlist general Zumalacarregui to satisfy the hunger of his troops besieging Bilbao.

Anyway, this type of tortilla is prepared all over Spain and is delicious for locals and foreigners. As the name suggests, it contains eggs, potatoes and, in addition, onion. Similarly, other variants derive from it, such as the Tortilla Paisana which includes chorizo, red pepper and peas.

The paella

The paella

a plate of paella

This dish is surely the most popular, as a typical Spanish dish, abroad. In fact, it is considered the most international of our gastronomy. He is from the Levant region, a land where rice is widely grown. The origins of this recipe are even older than those of the potato omelette, as it is believed to be linked to the arrival, precisely, of rice in the Iberian Peninsula in the eighth century with the Arabs.


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In any case, the knowledge of paella is already widely documented in the 16th century, although it was then called Valencian rice. It was even already popular, because also at that time it was reproduced in other regions with variations. It is precisely one of the dishes that has the most changes. We don’t need to mention you seafood, chicken or meat paellato give just three examples.

However, you should know that the Valencian paella, which is the original, does not contain any of these products. Its recipe is simpler and with a greater number of vegetable ingredients. In total, it is made up of nine bases: rice, rabbit, chicken, green beans, tomato, olive oil, saffron, salt and water. However, others like garlic, paprika, artichoke, rosemary and even snails are also allowed.

Asturian bean stew

Asturian bean stew

Asturian bean stew, one of the typical dishes of Spain

This Nordic dish is also known all over the world. As we have already told you, its recipe is due precisely to the caloric needs ancient Asturians, accustomed to low temperatures and hard agricultural work.

Although the consumption of broad beans (“fabas”) in Asturias dates back to the 16th century, the fabada originated, according to some scholars, in the 18th century, although there is no documentary evidence. The first written mention is in the newspaper of Gijón Trade in 1884. For this reason, other foodies believe that the dish originated at the end of the 19th century.

Either way, this is the strongest recipe we’ve seen so far. Because it not only contains broad beans, paprika, garlic, onion and water, but also the popular companion. This one, cooked with the beans themselves, is composed of chorizo, black pudding, pork shoulder and plenty of bacon bits.

Out of curiosity, we will mention that popular wisdom says that bean stew better taste the next day. This means that if left to stand for twenty-four hours, the dish will be even tastier. And this recipe also gained international fame and was replicated in much of the world. For example, in Mexico there are idiots and in Brazil the feijoada.

Gazpacho, another symbol of typical Spanish cuisine

a gazpacho

Gazpacho, another symbol among the typical foods of Spain

It is another of the international dishes of Spanish cuisine. In your case, it comes from Andalusia, where he probably arrived with the Muslims. In fact, we know that it was already consumed in Al-Andalus in the eighth century. However, the recipe was not the same as now. Keep in mind that one of the main ingredients today is tomato. And it came from America after the conquest.

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With it, pepper, garlic, bread, olive oil, vinegar, salt and water make up this delicious cold soup. But cucumbers and onions are also added to it. On the other hand, this dish is also linked to the particular idiosyncrasy of the region. This has nothing to do with the work of its inhabitants, but with the intense heat which occurs in Andalusia in the summer. To combat it, this recipe was created cold and refreshing soup.

Like the previous dishes, gazpacho has also spread all over the world. Not only are variants made in many other regions of Spain such as Castilla La Mancha, Extremadura and even Aragon, but also in other countries. For example, in Mexico, the gazpacho with morels which is prepared with typical fruits of the region of Morelia city ​​in the state of Michoacán.

Cod in pil-pil sauce

A cod in pil pil sauce

Cod in pil-pil sauce

For centuries, cod was the only fish eaten in the interior areas of Spain. The reason for this was that in times without refrigerators, it was very well preserved in salting and could be transported to areas far from the coast.

However, this recipe is typical of the Basque cuisine, from where it spread throughout Spain and half the world. In fact, among the typical Spanish dishes prepared with fish is the most popular recipe and also the best known of the exquisite gastronomy of Euskadi.

In his case, the origin is well known. In 1835, a Bilbao merchant named Simon Gurtubay he placed an order for a hundred or a hundred and twenty cod of the first quality. However, they sent him no less than a million coins. He couldn’t return them, so either he went bankrupt or he honed his wits. To liberate the product, he imagined a simple and tasty recipe which would be the COD Al pil pil. It was so successful that Gurtubay became rich.

Also out of curiosity, we will tell you that the name of this dish is onomatopoeic. Pil pil mimics the bubbling sound when olive oil binds to fish gelatin. In addition to these two ingredients, the recipe includes garlic, peppers and chilies.

Likewise, this traditional cod recipe was cooked in a slow cooker which was also used to serve it, precisely, with the bubbling sauce.

Madrid stew

Madrid stew

A Madrid stew

It may not be as popular abroad as the previous ones, but no tourist leaves Madrid without having tasted it and, without a doubt, it is one of the typical dishes of Spain. Its main ingredient is Chickpeas which were probably already introduced to the Iberian Peninsula by the Carthaginians.

However, its use for stews is later. He is mentioned as the first of them the Sephardic Adafina, which accompanied the chickpeas with lamb meat. But the historical antecedent of the Madrid stew, according to experts, could be the Potpourri of La Mancha. This dish, which was already cooked in the Middle Ages, included legumes (in this case, red beans) and different meats.

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On the other hand, the Madrid stew is made with chickpeas, separately prepared vegetables and an addition of meat. Among these, chorizo, black pudding and bacon, chicken pieces and veal shank. However, in its origins, the Madrid stew was a popular dish and, therefore, more humble.

It would be in the 19th century that the dish began to appear on the menus of Madrid restaurants. Concretely, at that time it was offered by the luxurious restaurant lhardy From the capital. Thus, the upper classes became familiar with this delicious dish which today is the culinary symbol of Madrid.

In addition, we must tell you that, curiously, the Madrid stew is one of the dishes that has split into two, or even three, if the meats are eaten separately. Already in the 20th century, cooking broth began to be extracted in the so-called “primer reversal” and a Soup with it which is consumed before the cooking itself.

Santiago’s Cake

Santiago's Cake

Santiago’s Cake

couldn’t miss the gentle in this presentation of typical Spanish dishes that we make for you. We could tell you about casadielles Asturian, from pestinos of Andalusia and Extremadura, of the nougat Levantine or sobaos Cantabrians. But we chose to do it Santiago’s Cake from Galicia.

Although already in the 16th century there is talk of a royal cake with similar ingredients, the first written recipes for this candy date back to the 19th century. Also, the recording of Santiago Cross on its surface it is even more recent. This was the idea for the Compostela Casa Mora in 1924.

The main ingredient of Santiago cake is the almonds. And, with them, sugar, eggs, cinnamon and lemon or orange zest. With this simple recipe, one of the tastiest sweets in the world is made.

In conclusion, we have presented to you some of the most representative dishes of the Typical foods of Spain. But, of course, we have left others in the inkwell, such as the crumbs in its different regional varieties, the Roasted Pepper Salad of Catalonia, the Castilian and Aragonese suckling lamb (called ternasco), the Salmorejo vague hake in green sauce. A special mention deserves the ham, but it is not a recipe but a product. Didn’t you want to taste them?

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