What to eat in Spain: 10 must-try Spanish dishes | Intrepid Travel (2024)

Paella is probably Spain's most well-known food. This delectable, saffron-flavored rice dish originated in Valencia hundreds of years ago when hungry servants would combine rice with leftovers from Moorish kings' lavish banquets. There are different takes on the dish throughout Spain, but the mixed version with chorizo, mussels and prawns is the most popular internationally. But, if we hadto recommend just one type, it’s got to be the original Valencian versionwith rabbit, chicken and butter beans.

Tortilla, or Spanish omelet, is one of the simplest and most authentic Spanish foods. It's similar to a regular omelet made with eggs, except it also has potato and extra virgin olive oil. A plain tortillais delicious, but you may also like to add chorizo, cherry tomatoes, peppers or other vegetables. Tortilla is often served as part of a tapas spread and is a great option for vegetarians wanting something hearty.

Every country seems to have a signature potato dish of some kind, and Spain's is patatas bravas. This crowd-pleasing tapas dish consists of crispy, shallow friedpotatoes topped with a spicy sauce made from olive oil, garlic, tomato and smoked paprika. You may also like to top it with chorizo, fried fish or aioli, because why not?

Spain'sjamón, or cured ham, is pretty legendary. Much like how prosciutto is ubiquitous when youtravel to Italy, you’ll see legs of salty jamón hanging at market stalls and on restaurant and bar menus all across Spain. There are two types of jamón –serranofrom white mountain pigs andIbérico(the finest and most expensive ham) from black Iberian pigs. You can eat slices of plain jamónon fresh bread as a snack or as part of a cheese board washed down with aglass of sherry.

Croquettes are another tapas favorite, and this time vegetarians can easily get involved. These delightful fried balls of bechamel sauce enclosed in breadcrumbs come with several fillings from beef, salted cod and ham to broccoli and goat’s cheese. They’re best enjoyed as finger food with a cold cerveza (beer).

This comforting dish of meatballs swimming in a spicy tomato sauce always goes down a treat. Typically made from veal and pork mince, albondigas is simple to make and even easier to eat, particularly when accompanied by a glass of Rioja.

There's nothing better than picking at a bowl of calamari at a beach-side bar. Made by frying tender squid rings in a batter which is then seasoned withsalt, pepper and a splash of lemon juice, it's a great dish to eat on its own or in a tapas mix.

If you can't get on board with the idea of chilled soup, just wait until you've tried gazpacho. A bowl of gazpacho is a cool solution to Spain’s intense summer heat, made by blending raw tomatoes, cucumber, peppers, onions, garlic, and olive oil. Mop it up with some crusty bread drizzled in more olive oil.

Churros are Spain’s answer to doughnuts. If you need a sugar hit, you can’t go wrong with these deep-fried dough sticks dipped in chocolate for good measure! They're usually eaten for breakfast or as a sweet afternoon snack. Find them at open-air food stalls, bars and cafes – don’t worry about using Google Maps, the sweet aroma of fried dough will guide you in the right direction.

This delightful treat is famous throughout Spain, especially during the festive season. Each region has its spin, but the basic turrón recipe includes toasted nuts (usually almonds, but pistachios are also common), sugar (lots of it!), honey and eggs. It can either be squishy and chewy, or firm and brittle.