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22 Spanish Dishes You Need To Try Before You Die

Please, forget paella and sangría.

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1. Torrijas / Via

A slice of bread that is soaked in milk or wine with honey and spices, and, after being dipped in egg, fried in a pan with olive oil.

2. Txipirones

arantzagalarza / Via

Squid cooked in its own ink

4. Salmorejo

petitesgourmandises_ / Via

A purée consisting of tomato and bread, thicker and cremier than gazpacho.

5. Jamón

spanishtaste_jamon_online / Via

Spanish cured ham.

6. Ensaïmada

danobrado / Via

The ensaïmada of Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm.

7. Croquetas

laramblacocinaespanola / Via

Small breadcrumbed fried food rolls containing usually as main ingredients ham, cod fish, meat, cheese...

8. Migas

aliciaentrefogones / Via

Day-old bread soaked in water, garlic, paprika, and olive oil, that may contain spinach or alfalfa, often served with pan-fried pork ribs.

9. Spanish omelette

txirimirimadrid / Via

Egg omelette made with added potatoes and fried in vegetable oil.

11. Tortillitas de camarones

elgiroscopioviajero / Via

Shrimp fritters from Cádiz

12. Almadraba tuna

marta_olass / Via

Wild red tuna captured according to an age-old technique.

13. Pa amb tomàquet

ramblaquarantau / Via

Bread with tomato rubbed over and seasoned with olive oil and salt.

14. Kokotxak

fizeta / Via

The flesh under a hake's jaw. Cooked with olive oil, garlic, and parsley.

15. Empanada galega

alfredobottari / Via

Similar to a pie, filled with a variety of fillings like cod, pork loin, cockles, mussels, or octopus.

16. Morcilla de Burgos

lala_justino / Via

Pork blood and fat, rice, onions, and salt.

17. Papas con mojo

dukismiles / Via

Canarian wrinkly potatoes with mojo.

19. Bacalao al pil pil

cesarpoorevuelta / Via

Cod fish, cooked with olive oil, garlic and chili peppers.

20. Fideuà

angelocantore / Via

Similar to the paella, but with vermicelli instead of rice.

21. Calçots

fpmweb / Via

A type of scallion grilled on high fire, wrapped up in newspaper, served on terra cotta tiles and eaten after peeling with bare hands by dipping one by one in romesco sauce

22. Txistorra

arrian13 / Via

A type of fast-cure sausage.

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