Spanish Specialities: Best Iberian Bites and Where to Find Them
Forget those high street chains purporting to offer authentic Spanish cuisine. For the real thing, there’s only one place to go…
Any nation that eats six or seven times a day clearly takes their food seriously.
In Spain, they begin the day with Breakfast Number 1 (desayuno), and follow it up with something called Breakfast Number 2 (almuerzo/esmorzar). Next comes Lunch (comida), then Merienda (afternoon snack); Tapas (any time of the day) and Dinner (usually enjoyed late, between 9 and 11 pm).
They even have a name for the period after lunch when everyone sits around having a leisurely chat: sobremesa.
Undeniably, in Spanish culture, food is front and centre.
Don’t listen to Orwell: Brits love cuisine from Spain
Traditionally, us Brits have not taken to Spanish cuisine or otherwise Mediterranean foods; centuries ago, garlic, olive oil and things like cold tomato soup and fried octopus were alien to the British palate. Even George Orwell, who adored Spain, found the food difficult to stomach (although it should be noted, he was there during the Civil War when only beans were found in sufficient supply!).
However, over the decades, Spanish food has become increasingly popular in the UK. This is largely due to the passion many of us have for Spanish beach holidays, which have exposed us to famous Spanish dishes like tortilla de patatas, paella and gazpacho.
And let’s not forget the oft-lauded health-giving properties of the Mediterranean diet - including increased longevity and lower risk of cancer.
Once one has developed a taste for the garlic, olive oil, pungent meats and aromatic seafood of Spain - one realises that mealtimes can be both healthy and delicious.
Here are some fabulous dishes to try on your next jaunt to Spain (and where to try them).
Paella - Valencia
Among Britons, this is probably the most famous of all cuisine from Spain due to its ubiquity on the beachside eateries of Andalucia, the Costa del Sol et al.
Traditionally made with rabbit, chicken, and vegetables or seafood, it is best enjoyed in its birthplace, Valencia.
Head to the rice-growing areas around Albufera Lake or the beachside restaurants in Valencia city for an authentic experience. Here, only ‘bomba’ rice will do: because you can't use any old rice in Paella!
Oh yes, and it’s pronounced “Pie-yay-ah”.
Pulpo a la Gallega (Galician Octopus) - Galicia
As BritishSeaFishing explains, “British consumers do not have a great demand for octopus.” However, increasingly, tentacles are tickling our taste buds.
Head to the beautiful coastal region of Galicia for some Pulpo a la Gallega, and begin your octopus odyssey.
This delicacy is boiled, sliced, and sprinkled with paprika, olive oil and coarse salt.
Try it at the O Carballiño Octopus Festival in Galicia (every August) or in small bars in Santiago de Compostela (where the famous Camino de Santiago pilgrimage route concludes).
Gazpacho - Andalusia:
To uninitiated Brits, gazpacho might be like drinking a cup of tea that’s gone cold. However, it doesn’t take long to develop an appreciation for this refreshing dish, which is essentially a chilled tomato and vegetable soup.
To Brits, it’s one of the most famous Spanish dishes, and is ideal for cooling down on long, hot summer days.
Head to the Andalusian capital, Seville, for some of the finest examples.
Cochinillo Asado (Roast Suckling Pig) - Segovia
Another dish that some Brits might find a little challenging the first time round, not least because the original food source was so unbelievably cute. However, once you’ve sampled the tender, crispy skin and juicy meat of Cochinillo Asado, there’s no going back.
This is a very traditional food in Spain and is a specialty in Segovia, where local asadores (roast houses) have mastered the art of preparation.
Bacalao a la Vizcaína (Basque-Style Cod) - Bilbao and San Sebastián
Here’s one that any die-hard fan of UK food will appreciate: cod. However, it should be noted that Basque cod is usually served in a red pepper sauce, rather than with chips.
Head to San Sebastián’s old town or Bilbao's seafood restaurants for some of the top-rated examples.
It’s a must-try when in the Basque Country.
Fabada Asturiana - Asturias
This is one dish that George Orwell would most certainly have turned his nose up at - if he’d had the choice. The British author fought in the Spanish Civil War and had to eat bean-based meals every day, supplemented by the occasional “bright red [chorizo] sausage”. However, it's seldom a good idea to try a country’s cuisine for the first time during a civil war.
As such, this rich bean stew, made with chorizo, morcilla (black sausage) and pork, is worth a look.
Best enjoyed in the cosy, rustic restaurants of Asturias - particularly those in Oviedo.
Pintxos - San Sebastián and Bilbao
Suffice to say that the Basques like to do things differently to the rest of Spain (of which it may or may not be a part, depending on who you ask!).
Pintxos are small, skewered tapas – quite literally tapas on a toothpick – and are the smaller sibling of the more famous tapas. And unlike tapas, which are often offered free in bars, pintxos must be paid for.
Having eaten, customers keep the bare toothpicks on their plate so they can be counted by the waiter to determine the price.
San Sebastián, often called the pintxo capital, is home to many bars serving creative versions of this dish.
Tortilla Española / Tortilla Patata (Spanish Omelette) - Madrid
Love potato? Love egg? Then the humble Spanish omelette was made for you.
Invariably served with crusty bread, this simple yet beloved dish has been elevated to an art form in Madrid, where many bars serve their own unique interpretations. For example, there’s a version where the tortilla has been sliced horizontally and filled with cheese and spinach: Es delicioso!
Calçots with Romesco Sauce - Catalonia
This one sounds simple - but some of the best dishes are: calçots, which are sweet versions of spring onions, are char-grilled and served with a nutty romesco sauce.
Try it at a calçotada festival in Valls or in the surrounding countryside of Tarragona, where many calçots are grown.
Pisto - La Mancha
Here’s one for the vegetarians in your entourage. Often compared to France's ratatouille, pisto is a hearty tomato-based vegetable stew.
In La Mancha, especially in Toledo, you’ll find traditional variations made with local ingredients - and lots of olive oil.
Order with a fried egg for a protein boost.
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