14 Must-Try Spanish Dishes: From Irresistible Churros to Savory Jamón

Spain has finally taken its place on the global culinary stage. While Italy and France basked in the limelight for years, Spanish cuisine was quietly waiting to shine. Now, it’s hard to ignore the delicious flavors and extensive variety Spain has to offer.

Chefs like Ferran Adrià and the Roca brothers have put Spain’s fine dining on the map. In 2023, Spain topped the World’s 50 Best list with the highest number of restaurants included. This recognition shows how far Spanish food has come.

Yet, at its core, Spanish cooking celebrates simplicity. It has roots in a time when people relied on the land for sustenance. Here are 14 traditional dishes worth trying on your next trip to Spain.

**Paella** is possibly Spain’s most famous dish. Hailing from Valencia, it comes in two main varieties: Paella Valenciana and seafood paella. The dish is defined by saffron-infused rice, and locals savor it primarily at lunchtime. The bottom layer of rice, or socarrat, should have a crispy texture for an authentic experience.

**Patatas bravas**, or “brave potatoes,” are a staple in tapas bars. Cubed and fried, these potatoes are typically served with spicy sauce, a rarity in a nation that usually favors milder flavors. The intriguing theory is that the messier the bar, the tastier the bravas.

**Gazpacho**, a cold soup from Andalusia, is perfect for hot summer days. Its base includes tomatoes, peppers, garlic, bread, and olive oil, making it refreshing and flavorful. Many are surprised by its chilled nature, but it truly shines in the heat.

**Pimientos de Padrón** are small green peppers from the region of Galicia. Usually mild, some can pack a spicy punch, adding an element of surprise to every bite. They are simply fried in olive oil and generously sprinkled with salt.

Moving on to **fideuà**, this dish uses pasta similar to vermicelli. Popular in Catalonia, it often rivals paella in terms of flavor, frequently cooked with seafood in a paella pan.

**Jamón**, particularly Jamón Ibérico, represents one of Spain’s culinary treasures. Cured ham has been a staple, traditionally salted for preservation. Chef José Pizarro describes it as “the staple of the Spanish table” and encourages enjoying it on its own to appreciate its rich flavors.

**Tortilla Española**, a classic Spanish omelet, can include various ingredients, but the traditional version is made with just potatoes and eggs. The preparation can be tricky, especially the flipping part, which can lead to a gooey mess if not done right.

**Churros** are a beloved snack made by deep-frying dough into golden strips. Commonly sold during celebrations, they are best enjoyed dipped in rich hot chocolate.

**Croquetas**, another favorite, are crispy bites filled with creamy béchamel sauce. Jamón croquetas and salt cod variations are among the most popular. While they can be made at home, they are often best experienced in a tapas bar.

**Albondigas**, or meatballs, are a classic dish served in tomato sauce throughout Spain. Another delicious option is to serve them with an almond sauce instead.

**Migas** is a historical dish made with leftover bread, showcasing Spain’s resourceful culinary past. It includes fried breadcrumbs, often paired with meats like chorizo.

**Bacalao**, or salted cod, has a rich history. It was preserved by fishermen for long journeys. Today, it’s featured in many dishes, often enjoyed with a pil-pil sauce made from olive oil, garlic, and fish juice.

**Fabada**, a hearty stew from Asturias, combines white beans with various pork meats, including chorizo and morcilla, providing a comforting meal perfect for sharing.

Lastly, **leche frita**, or fried milk, is a unique dessert. Made from milk thickened with flour and egg yolks, it’s chilled, battered, and then fried. This creamy treat can be served warm or cold, adding to its versatility.

With so much variety and depth, Spanish cuisine continues to evolve, maintaining a balance between tradition and modernity.

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