List of Spanish dishes

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This is a list of dishes found in Spanish cuisine. Entries in beige color indicate types of generic foods.

Dishes[edit]

Starters[edit]

Papas Arrugadas Papasarrugadas.jpg Canary Islands a representative Canarian dish of boiled and salted small potatoes usually served with a pepper sauce, mojo,[1] or as an accompaniment to meat dishes.
Coca Coques.JPG Catalonia, eastern parts of Aragon, most of Valencia, the Balearic Islands, Andorra and in French Catalonia a savory or sweet pastry with toppings. Savory coca could be considered a twin sister to the Italian pizza
Escalivada Escalivada.jpg Catalonia Salad a Catalan salad that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
Migas Migas.PNG Andalusia, Castilla-La Mancha and Extremadura Entrée It includes day-old bread soaked in water slowly fried with olive oil; often served with pan-fried pork ribs, green peppers, grapes, fried garlic, spicy sausage or sardines.
Pa amb tomàquet Pan con Tumaca.jpg Catalonia bread with tomato
Patatas bravas
papas bravas
Patatas bravas.jpg widely expanded throughout Spain a fried potato dish served warm with a spicy tomato sauce. It is traditionally accompanied by a glass of beer or any kind of wine.
Pincho
pintxo
Pinchos laguardia.jpg Basque Country and Navarre appetizer a small slice of bread upon which an ingredient or mixture of ingredients is put and held there using a stick. The common ingredients are fish such as hake, cod, anchovy, and baby eels; tortilla de patatas; stuffed peppers; and croquettes.
Pulpo á feira
polbo estilo feira, pulpo á galega
Polbo a feira.jpg Galicia boiled octopus sprinkled with coarse salt and paprika (pemento picante) and drizzled with olive oil.It is served along with boiled potatoes and bread.
Tapas Calamares tapas.jpg Andalusia appetizer a wide variety of appetizers
Tortilla de patatas
Spanish omelette
Tortilla-de-patatas.jpg egg omelet with fried potatoes. Frequently it also includes onion and garlic, depending on region or taste.
Tumbet Tombet6116.JPG Mallorca vegetable dish a traditional vegetable dish from Mallorca. Tumbet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
Zarangollo
Zarangollo-2011.JPG Murcian countryside appetizer scrambled eggs with zucchini, onion, and occasionally potatoes. frequently served in tapas bars in the area.

Main dishes[edit]

Name Image Region Type Description
Arroz a la cubana Arroz a la cubana en LLanes.jpg rice dish a dish consisting of rice, a fried egg and tomato sauce.
Arròs negre
Arroz negro, paella negra
Arrosnegre.png Valencian Community rice dish a cuttlefish (or squid) and rice dish very similar to seafood paella. It is made with cephalopod ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth.
Chicharrón (Pork Scratchings) ChicharronMixto.JPG Andalusia Pork dish a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Chireta
gireta, or girella
Aragon Pudding an Aragonese type of haggis.
Cuchifritos
"cochifritos"*
Cochifrito-Madrid.jpg Castilla-La Mancha, Castilla y León and Extremadura meat dish a fried lamb or goat meat along with olive oil, garlic, vinegar, basil, rosemary, bay leaves, and spearmint.
Escabeche Escabeche.jpg referring to both a dish of poached or fried fish, and not only fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself.
Fideuà
Fideuada
Fideua.jpg Valencian Community noodle dish a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with aioli sauce (garlic and olive oil sauce).
Gachas Gachas1.JPG Andalusia an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt.
Gazpacho manchego Gazpachos Manchegos Requena's Style.JPG Manchego cuisine staple dish pieces of torta de Gazpacho, also known as torta cenceña, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew.
Merienda Merienda Naturaleza muerta.jpg a midday meal had in Spain around 6:00 p.m. to fill in the meal gap between lunch and dinner. It is a simple meal that often consists of a piece of bread and cheese, cold meat, chocolate, etc.
Paella
Paella de marisco 01.jpg Valencia rice dish a saffron rice dish combined with white fish, shrimps, squids and clams. Rice can be mixed with fish and meat (Mixed paella) or vegetables (Vegetarian paella). The name "paella" comes from the name of the special pan used for the cooking.
Pescaito frito
Andalusia seafood fried fish
Pinchitos Pinchos - fugzu.jpg Andalusia meat dish a Moroccan influenced dish consisted of small cubes of meat threaded onto a skewer (pincho) which are traditionally cooked over charcoal braziers.
Pringá Pringa pan.JPG Andalusia meat dish It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat that is slow cooked for many hours until the meat falls apart easily.
Ropa vieja Cubanfood.jpg Canary Islands meat dish shredded flank steak in a tomato sauce base

Breads and pastries[edit]

Name Image Region Type Description
Empanada Empanada - Stu Spivack.jpg Galicia bread or pastry
Hornazo Hornazo.jpg Castile and León pie or bread a meat pie or bread made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs. In Salamanca, it is traditionally eaten in the field during the "Monday of the Waters" (Lunes de Aguas) festival.
Mollete Mollete.jpg Andalusia bread a kind of bread
Polvorón Polvorón de Estepa.jpg Andalusia bread a type of Andalusian shortbread of Levantine origin that is made of flour, sugar, pig fat, almonds and cinnamon.
Talau Basque bread a Basque fried bread from the Pyrenees. It is made with regular wheat flour, water,oil or fat, salt and yeast. They are traditionally served with a fried egg.

Soups and stews[edit]

Name Image Region Type Description
Ajoblanco Ajoblanco.jpg Granada and Málaga (Andalusia) cold soup a cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.
Cocido
Cocidos
Cocido.png stew a stew made with different meats and vegetables, numerous regional variations exist
Cocido madrileño CocidoMadrileño.jpg Madrid stew a traditional chickpea-based stew from Madrid, Spain made with vegetables, potatoes and meat
Escudella Escudella.jpg Catalonia stew a dense soup with big pasta
Caparrones Caparrones89.JPG stew a bean and sausage stew
Fabada Asturiana Fabada2.jpg Asturias stew a rich bean stew
Gazpacho Tomato gazpacho.jpg Andalusia cold soup a cold soup
Marmitako
Marmita or Sorropotún
Marmitako.JPG Basque and Cantabria stew a dish with potatoes, onions, pimientos, and tomatoes.
Olla podrida stew a Spanish stew made from pork and beans and other meats and vegetables
Ollada Catalonia stew boiling vegetables and meat in a casserole
Pipérade Pipérade.jpg Basque a main or a side dish a Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavored with Espelette pepper.
Pisto
Pisto manchego
Pisto.jpg Castilla-La Mancha a dish made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.
Salmorejo Salmorejo cordobes.jpg Andalusia cold soup
a marinade
A thick cold soup based on tomato and bread, originating in Córdoba (Andalusia). It is garnished with diced Spanish Serrano ham and diced hard-boiled eggs.

Condiments and sauces[edit]

Name Image French Type Description
Almogrote Almogrote2.jpg Canary Islands paste a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast.
Mojo (sauce) Mojo canario.jpg Canary Islands sauce several types of hot sauce that originated in the Canary Islands.
Nocilla spread a hazelnut and chocolate spread similar to Nutella.
Palm syrup ZPalmhonig.jpg Canary Islands
Paprika Spanishsmokedpaprika.jpg spice a spice made from the grinding of many dried sweet red or green bell peppers
Piquillo pepper Piquillo Peppers.jpg Navarre chili a variety of chili traditionally grown in Navarre, over the town of Lodosa.
Romesco Calçots i romesco.jpg Catalonia sauce a sauce made from almonds and/or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers.
Sherry vinegar Sherryvinegar.jpg Andalusia vinegar a gourmet wine vinegar made from Sherry.
Sofrito Sofrito.jpg sauce a well cooked and fragrant sauce consisted of garlic, onions, and tomatoes cooked in olive oil and is used as the base for many dishes.
Tomate Frito sauce a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavor.
Xató Romesco.jpg Catalonia sauce a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and baccala.

Desserts[edit]

Name Image Region Type Description
Alfajor Alfajores-Horno San Onofre (MAdrid).jpg Andalusia dessert a Christmas pastry
Churro Multitud de churros.jpg snack fried-dough pastry-based snacks, sometimes made from potato dough
Flan
Crème caramel, or caramel custard
Flan en Potes.jpg pudding a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.
Crème brûlée
burnt cream, crema catalana, or Trinity cream
Creme brulee.jpg Catalonia dessert a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a blowtorch or other intense heat source, or by pouring cooked caramel on top of the custard. It is usually served cold in individual ramekins.
Frangollo Canary Islands dessert a dessert made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist: the milk may be replaced by water, aniseed may be added
Marie biscuit
Galleta María.jpg biscuit a type of sweet biscuit similar to a Rich Tea biscuit. It is made with wheat flour, sugar, vegetable oil and vanilla flavoring
Marzipan
Marzipanfrüchte.jpg Toledo and Soto de Cameros (La Rioja) confection a confection consisting primarily of sugar and almond meal.
Panellets Panellets (surtido).jpg Catalonia small cakes or cookies traditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine. Panellets (Catalan for little breads) are small cakes or cookies in different shapes, mostly round, made mainly of marzipan.
Quince cheese
membrillo
Dulce de membrillo.jpg jelly a sweet, thick, quince jelly or quince candy.
Tarta de Santiago Tarta de Santiago.jpg Galicia pie almond pie fillied with ground almonds, eggs and sugar. The top of the pie is usually decorated with powdered sugar, masked by an imprint of the Saint James cross.
Teja Peruvian Tejas.JPG confectionery a popular dumpling-shaped confection that contains manjar blanco filling (similar to dulce de leche) and either dry fruits or nuts.
Tortas de Aceite
Tortas de aceite.jpg biscuit a light, crispy and flaky Sevillian biscuit.
Tortell Tortell.jpg Catalonia pastry a Catalan typically O-shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit.
Turrón
torró, or torrone
Turrón de Jijona (Mallorquina).jpg Valencian Community confection a nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake.

Foodstuffs[edit]

Dairy products[edit]

Spanish cheeses
Name Image Region Type Description
Afuega'l pitu Asturias cheese an unpasteurised cow's milk cheese
Quesu Cabrales Cabrales blue Cheese.jpg Asturias cheese cheese
Cuajada Cuajada cropped - juantigues.jpg Basque custard a cheese-like product (milk curd), made traditionally from ewe's milk, but industrially and more often today from cow's milk. served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey.
Idiazábal cheese Queso Idiazábal.jpg Basque cheese a pressed cheese made from unpasteurized sheep milk that usually comes from the Lacha and Carranzana breeds in the Basque Country and Navarre (Spain).
Garrotxa cheese Catalonia cheese a pressed cheese made from unpasteurized goat's milk. It has a firm but creamy white interior, with a natural mold rind.
Manchego cheese Cheese 73 bg 082006.jpg Castilla la Mancha cheese Cheese made from milk of sheep of the Manchega breed, which is aged for between 60 days and two years.Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets.
Mató cheese Cheese.Mato.Catalonia.jpeg Catalonia cheese a Catalan fresh cheese made from cows' or goats' milk, with no salt added, similar to Caleb Yoon, ricotta or curd cheese. It is usually served with honey, as a dessert. The mató from Montserrat mountain is famous.
Natillas Bowl of natillas at Madrid.jpg custard a custard dish made with milk and eggs typically made with milk, sugar, vanilla, eggs, and cinnamon
Picón Bejes-Tresviso Asturias cheese a blue cheese from Cantabria

Processed meat and fish[edit]

Spanish sausages
Name Image Region Type Description
Morcilla
Black pudding, blood pudding
Morcilla cocida.jpg sausage a wide variety blood pudding. The most well known and widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt.
Botifarra Grilled sausages.jpg Catalonia sausage sausage
Cecina Cecina.jpg meat meat that has been salted and dried by means of air, sun or smoke"
Chistorra Chistorra.jpg Navarre sausage a type of sausage from Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef. It is usually fried or grilled, and is a popular ingredient in tapas.
Chorizo
Chourizo, Chouriço, Xoriço
Enchidos portugueses2.jpg sausage several types of pork sausage originating from the Iberian Peninsula.
Fuet Spanish sausage-Fuet-01.jpg Catalonia sausage a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona
Jamón Jamón de Huelva.jpg ham a cured ham from Spain. There are two primary types of jamón: Jamón serrano and Jamón ibérico
Jamón ibérico
pata negra
Jamon Iberico paleta.jpg ham a type of cured ham produced only in Spain. It is at least 75% black Iberian pig, the only breed of pig that naturally seeks and eats mainly acorns
Jamón serrano
Pata jamón serrano.jpg ham a type of jamón generally served raw in thin slices, similar to the Italian prosciutto crudo.
Lacón Gallego
Lacón con patatas y grelos.jpg Galicia a dried ham
Lechazo Gastronomia cerrateña.JPG meat a Spanish meat made from unweaned lambs,
Lomo LomoEsp2.jpg meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin
Longaniza Longaniza.jpg sausage a pork sausage (embutido) similar to a chorizo.
Mojama Mojama de atun.JPG Andalusia seafood filleted salt-cured tuna originating in Phoenicia. It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds.

Others[edit]

Name Image Region Type Description
Boletus aereus Bronze Roehrling.jpg Basque edible mushroom edible mushroom
Lactarius deliciosus
Lactarius deliciosus.jpg Catalonia mushroom mushroom
Common ling Molva molva.jpg fish a large member of the cod family
Calçot Paret de calçots.jpg Catalonia vegetable a variety of scallion known as Blanca Grande Tardana from Lleida.
Gofio Gofioescaldado.jpg Canary Islands a stoneground flour made from roasted cereals (e.g. wheat, barley or bot fern, maize) and a little added salt.
Squid (food) Rabas calamares a la romana.jpg seafood Squid

Beverages[edit]

Alcoholic beverages[edit]

Beer and breweries, and Spanish wine
Name Image Region Type Description
Aguardiente
Aguardente, augardente/caña or oruxu
Aguardiente.jpg Galicia drink alcoholic drinks between 29 and 60 percent alcohol made from a number of different sources. Fruit, grain, tuber, sugarcane or other sweet canes can be the main ingredients.
Brandy BotaConsejo.jpg Andalusia drink
Brandy de Jerez BotaConsejo.jpg Andalusia brandy a brandy that is produced only in the Jerez area of Andalusia, Spain
Herbero Catalonia liquor a liquor made in the Sierra de Mariola region. The plants used in the production of herbero include at least four of the following: sage, chamomile, pennyroyal, lemon verbena, the root of the blessed thistle, peppermint, cattail, fennel, anise, melissa, agrimony, savory, felty germander, thyme, and French lavender.
Irouléguy AOC wines Basque
Izarra (liqueur) Izarra-1924.jpg Basque
Kalimotxo Porrón 1.jpg Basque drink a drink consisting of approximately 50% red wine and 50% cola-based soft drink
Orujo Orujo de hierbas-2.jpg Galicia liquor a liquor obtained from the distillation of the pomace (solid remains left after pressing) of the grape. It is a transparent spirit with an alcohol content over 50% (100° proof).
Patxaran Patxaran casero.jpg Navarre liqueur a sloe-flavoured liqueur commonly drunk in Navarre and in the rest of Spain.
Queimada Queimada fuego.jpg Galicia drink an alcoholic punch made from Galician aguardiente (Orujo Gallego) - a spirit distilled from wine and flavoured with special herbs or coffee, plus sugar, lemon peel, coffee beans and cinnamon.
Txakoli Txakolin botila.jpg Basque wine a fruity and dry white wine, usually served with "pintxos"
Zurracapote Preparando Zurracapote.jpg punch a popular alcoholic mixed drink, similar to sangría. It consists of red wine mixed with fruit such as peaches and lemons, sugar, and cinnamon.
Sangria Dos Jarras de Sangría-2009.jpg punch Wine and fruit punch
Sidra Cidre Basque.jpg Asturias and |Basque drink an alcoholic beverage made from apples

Non-alcoholic beverages[edit]

Name Image Region Type Description
Café con leche
cafebar
Cafeconleche.jpg a coffee beverage similar to the French café au lait and the Italian caffè e latte,
Horchata
orxata
Orxata de xufa.jpg Valencian Community drink typical mediterranean beverage made of tigernuts (chufas) or almonds, mixed with water and sugar.

See also[edit]

References[edit]

  1. ^ Canary Islands Page 48

External links[edit]