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Paella Valenciana (Valencias mixed rice)
Perhaps the most famous dish in Spain is gravy. Originating from the areas around Valencia, it comes in two varieties: Valenciana gravy with chicken and rabbit, and seafood gravy. The difference lies in the saffron used to color the rice, and the bottom layer is seared to create an attractive crust called socarrat. This dish is typically eaten for lunch. A recommended place to try it is La Matandeta near Albufera, Valencia.
Gazpacho (Spanish cold soup)
Gazpacho soup, made with tomatoes from Andalusia, is famous for being served cold. This might be shocking to some, but in the hot, dry summer climate of Seville, its appeal is easily understandable. The main ingredients, besides tomatoes, include peppers, garlic, bread, and plenty of olive oil.
Pimientos de padrón (padrón peppers)
Pimientos de padron is a popular appetizer, a dish made with green peppers originating from a town in Galicia in the rainy northwestern region of Spain. It's simply sweet peppers fried and sprinkled with salt. Although mildly sweet, the dish is actually famous for its occasional bursts of spiciness – a surprising sensation for the diner.
Fideuà (Spanish noodles)
Fideuà is a little-known dish among tourists, a Spanish pasta dish similar to vermicelli, but very similar in appearance to paella. This dish is very popular in Catalonia and Valencia, cooked with seafood, and competes with paella in flavor and complexity. It is often served in a dish similar to that of fried rice. A place to try it: Enrique Becerra, Seville.
Jamón (Jămbông)
Ham, or smoked ham, is Spain's most celebrated food. It's a smoked ham leg that's traditionally cured and hung to dry, allowing it to be preserved through the long, cold winters. Serranio ham, made from white pigs, is the most common, while Iberico ham is made from black pigs. The best way to enjoy it is sliced thinly, so thin it practically melts in your mouth, and served with bread.
"Jamón is a classic on the Spanish dinner table," says chef José Pizarro. "We eat it before meals; the salty, oaky flavor is the perfect accompaniment to Sherry and Cava, and it makes you hungry even before the meal arrives. It's fantastic, and a leg can keep for a very long time if you store it properly. Look at the 'wax' of the fat; it melts into your skin like candle wax." Where to try this dish: Museo del Jamón, Madrid
Migas
Migas is a perfect example of how much Spanish cuisine relies on farmers' produce. Made from crumbled, fried dry bread, it's combined with various toppings – mostly smoked meats or spicy sausages. This dish originated when farmers were desperately trying to conserve their resources and has recently begun appearing on the menus of renowned restaurants. Like many traditional dishes, its 'rustic roots' are largely evident in the use of leftover scraps. For a modern country like Spain, appetizers represent a high proportion of locally sourced food. Places to try this dish: Eustaquio Blanco, Cáceres.
Bacalao (salted cod)
Bacalao, or salted cod, is a highly regarded dish in Spain. Cod is brought in by Spanish fishermen from distant lands such as Norway and Newfoundland, and due to the long journey, it is salted to preserve it throughout the trip. When prepared, the fish must be soaked in water for at least 24 hours to remove some of the salt. Bacalao is served in various ways, and one of the most popular is with a pil-pil sauce made from olive oil, garlic, and the fish's juices. A place to try this dish: Bar Gatz, Bilbao.
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