22 Spanish Dishes You Need To Try Before You Die

Please, forget paella and sangría.

1. Torrijas

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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

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Squid cooked in its own ink

3. Polbo á feira

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Boiled octopus sprinkled with coarse salt and paprika and drizzled with olive oil.

4. Salmorejo

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

5. Jamón

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Spanish cured ham.

6. Ensaïmada

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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

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

8. Migas

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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

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

10. Patatas bravas

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White potatoes that have been cut into irregular shapes of about 2 centimeters, then fried in oil and served warm with a sauce such as a spicy tomato sauce or an aioli.

11. Tortillitas de camarones

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Shrimp fritters from Cádiz

12. Almadraba tuna

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

13. Pa amb tomàquet

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

14. Kokotxak

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

15. Empanada galega

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

16. Morcilla de Burgos

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

17. Papas con mojo

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Canarian wrinkly potatoes with mojo.

18. Cocido madrileño

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Chickpea-based stew from Madrid

19. Bacalao al pil pil

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

20. Fideuà

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

21. Calçots

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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

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A type of fast-cure sausage.