Most Popular Spanish Dishes

Spain is known for its rich culinary traditions, with dishes that vary from region to region. Below are some of the most popular Spanish dishes, with detailed preparation steps and estimated prices.

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1. Paella (Price: €15–€25 per serving)

Ingredients:

• 300g Bomba or Calasparra rice

• 750ml chicken or seafood stock

• 2 tbsp olive oil

• 1/2 tsp saffron threads

• 2 cloves garlic, minced

• 1 onion, diced

• 1 red bell pepper, sliced

• 1 tsp smoked paprika

• 200g chicken (or rabbit) and/or 200g seafood (shrimp, mussels, squid)

• 100g green beans, 50g lima beans

• Salt and pepper to taste

Preparation:

1. Heat olive oil in a wide paellera (paella pan).

2. Sauté garlic, onion, and bell peppers.

3. Add chicken or seafood and brown lightly.

4. Stir in tomatoes, paprika, and saffron.

5. Pour in rice and broth, letting it simmer without stirring.

6. Cook for 20-25 minutes until rice absorbs the liquid.

7. Let the bottom form a crispy socarrat before serving.

Serving & How to Eat:

• Served straight from the pan.
• Traditionally eaten directly from the paella pan with a spoon, avoiding stirring to preserve the socarrat.

Where to Find It:

• Valencia (origin city of paella)
• Coastal towns
• Traditional Spanish restaurants

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2. Tortilla Española (Price: €5–€10 per serving)

Ingredients:

• 4 large potatoes, thinly sliced

• 6 eggs

• 1 onion, chopped (optional)

• 100ml olive oil

• Salt to taste

Preparation:

1. Fry potatoes in olive oil over medium heat until soft.

2. Beat eggs in a bowl, add the cooked potatoes and salt.

3. Pour the mixture into a pan and cook on low heat.

4. Flip carefully using a plate and cook the other side until golden brown.

Serving:

• Served warm or cold, in slices.

• Available in tapas bars and home kitchens across Spain.

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3. Gazpacho (Price: €3–€7 per serving)

Ingredients:

• 4 ripe tomatoes

• 1 cucumber, peeled

• 1 red bell pepper

• 1 garlic clove

• 1 slice of soaked bread

• 3 tbsp olive oil

• 1 tbsp sherry vinegar

• Salt to taste

Preparation:

1. Blend all ingredients until smooth.

2. Chill for 2–3 hours before serving.

Serving:

• Served cold, often garnished with chopped cucumbers or croutons.

• Common in Andalusia, especially in summer.

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4. Patatas Bravas (Price: €4–€8 per serving)

Ingredients:

• 4 large potatoes

• 2 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp vinegar

• 1/2 cup tomato sauce

• Aioli (optional)

Preparation:

1. Deep-fry or roast potato cubes until crispy.

2. Toss with spicy bravas sauce and drizzle with aioli.

Serving:

• Served as a tapa, eaten with toothpicks.

• Found in Madrid and Barcelona.

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5. Churros con Chocolate (Price: €3–€6 per serving)

Ingredients:

• 200g flour

• 250ml water

• 1/2 tsp salt

• Olive oil for frying

• 100g sugar

• 200g dark chocolate

• 250ml milk

• 1 tbsp cornstarch

Preparation:

1. Mix flour, water, salt, and oil into dough.

2. Pipe into hot oil and fry until golden brown.

3. Melt chocolate with milk and cornstarch for thick dipping chocolate.

Serving:

• Served hot, dipped in thick chocolate.

• Famous in Madrid’s Chocolatería San Ginés.

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6. Pulpo a la Gallega (Price: €10–€20 per serving)

Ingredients:

• 1 whole octopus

• 2 large potatoes

• 1 tbsp paprika

• 2 tbsp olive oil

• Coarse salt

Preparation:

1. Boil octopus for 40-50 minutes until tender.

2. Slice octopus and lay over boiled potato slices.

3. Drizzle with olive oil and sprinkle with paprika and salt.

Serving:

• Served on a wooden plate, eaten with toothpicks.

• Found in Galicia, especially in Santiago de Compostela.

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7. Fabada Asturiana (Price: €8–€15 per serving)

Ingredients:

• 300g white beans

• 100g chorizo

• 100g morcilla (blood sausage)

• 100g beef belly

• 1 tsp paprika

• 1 tbsp olive oil

• 2 garlic cloves

Preparation:

1. Soak beans overnight.

2. Simmer beans with meats and paprika for 2-3 hours.

Serving:

• Served hot in a bowl, eaten with bread.

• Specialty of Asturias.

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8. Pimientos de Padrón 🌶️🥢

Ingredients(Serves 4):

• 200g Pimientos de Padrón (small green Spanish peppers)

• 3–4 tbsp extra virgin olive oil

• Flaky sea salt (like Maldon or coarse salt)

Preparation & Cooking

1. Wash & Dry the peppers thoroughly with a kitchen towel. They should be completely dry before frying.

2. Heat the Oil in a large frying pan (preferably cast iron or non-stick) over medium-high heat. The oil should be hot but not smoking.

3. Fry the Peppers

   • Add the peppers in a single layer, ensuring they aren’t overcrowded.

   • Cook for about 4–5 minutes, flipping occasionally, until the skin blisters and turns slightly brown.

4. Drain & Season

   • Remove the peppers from the pan and place them on a paper towel to absorb excess oil.

   • Sprinkle generously with flaky sea salt while still hot.

Serving

• Serve immediately while warm, as a tapas dish with other Spanish favorites like patatas bravas or croquetas.

• Traditionally eaten by hand, holding the stem and biting off the pepper.
• Pair with a glass of Spanish wine (or non-alcoholic alternatives like sparkling water with lemon).

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Conclusion

Spain’s culinary landscape offers a mix of hearty, flavorful dishes, each with regional variations. Whether you're dining in a seaside paella restaurant in Valencia or a bustling tapas bar in Madrid, these dishes provide an authentic taste of Spain’s gastronomy.