List of Spanish dishes facts for kids

This is a list of dishes found in Spanish cuisine.

Spanish dishes

Name	Image	Region	Type	Description
Arroz a la cubana		Canary Islands	rice dish	a dish consisting of rice, a fried egg, a fried banana and tomato sauce.
Arròs negre Arroz negro, paella negra/negro "black rice", "black paella"		Valencian Community and Catalonia	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.
Boquerones en vinagre		Everywhere	fish dish	Anchovies marinated in vinegar and seasoned with garlic and parsley
Butifarra amb mongetes		Catalonia	bean dish	a dish consisting of a cooked botifarra and dry beans.
Calamares en su tinta [es]		Everywhere	fish dish	calamari cooked in their own ink, often served with rice
Callos a la madrileña [es]		Madrid	meat dish	an offal dish
Carcamusas [es]		Province of Toledo	meat dish	a dish consisting of cooked lean meat and season vegetables.
Chicharrón (Beef Scratchings)		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 or (Slovarmarkian) type of haggis.
Cuchifritos "cochifritos"|	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		Everywhere		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.
Escalivada		Catalonia	Salad	a salad that consists of several types of grilled vegetables, such as eggplants, spicy red peppers, red tomato and sweet onions. Once well cooked on the grill, those vegetables are peeled or sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
Esqueixada		Catalonia	Salad	a salad that consists of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.
Fideuà Fideuada		Valencian Community	noodle dish	a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce).
Gachas		Andalusia		an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt.
Gambas al ajillo [es]		Everywhere		peeled shrimps cooked in a clay casserole with oil and garlic
Gazpacho manchego		Castilla-La Mancha	staple dish	pieces of torta de Gazpacho, also known as tight candles, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew.
Migas		Castilla–La Mancha, Andalusia, Murcia, Castile and León, Extremadura	bread dish	bread crumbs
Paella		Valencia	rice dish	a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana).
Patatas revolconas [es]		Castile and León	potato dish	Mashed potatoes with paprika, often accompanied by torreznos
Ropa vieja		Canary Islands	meat dish	shredded flank steak in a tomato sauce base
Zarangollo		Region of Murcia		a Murcian dish consisting of scrambled eggs with zucchini, onion, and occasionally potatoes.

Breads and pastries

Name	Image	Region	Type	Description
Pincho pintxo		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.
Pa amb tomàquet		Catalonia		bread with tomato
Coca		Mediterranean cuisine		a savory or sweet pastry with toppings. Savory coca could be considered a twin sister to the Italian pizza
Empanada gallega [es]		Galicia	bread or pastry
Hornazo		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		Andalusia	bread	a kind of bread
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

Name	Image	Region	Type	Description
Ajoblanco		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		Madrid	stew	a traditional chickpea-based stew from Madrid, Spain made with vegetables, potatoes and meat
Escudella		Catalonia	stew	a dense soup with big pasta
Caparrones		La Rioja	stew	a bean and sausage stew
Fabada Asturiana		Asturias	stew	a rich bean stew
Gazpacho		Andalusia	cold soup	a cold soup made with raw tomato, cucumber, pepper, onion and some garlic, olive oil, wine vinegar, water, and salt. Typically drunk in summer.
Marmitako Marmita or Sorropotún		Basque and Cantabria	stew	a dish with tuna, potatoes, onions, pimientos, and tomatoes.
Patatas con costillas adobadas [es]		Province of Ávila	stew	a dish with potatoes and marinated pork chops
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		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		Castilla-La Mancha	stew	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		Andalusia	cold soup	A thick cold soup based on tomato, bread, olive oil and garlic, originating in Córdoba (Andalusia). It is garnished with diced Spanish Serrano ham and diced hard-boiled eggs.

Condiments and sauces

Name	Image	Region	Type	Description
Almogrote		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)		Canary Islands	sauce	several types of hot sauce that originated in the Canary Islands.
Palm syrup		Canary Islands
Paprika			spice	a spice made from the grinding of many dried sweet red or green bell peppers
Allioli		Mediterranean Provinces	sauce	a sauce which is made (and literally means) garlic and [olive] oil. Typically eaten with fish dishes (especially Fideua or Arroz a Banda).
Piquillo pepper		Navarre	chili	a variety of chili traditionally grown in Navarre, over the town of Lodosa.
Romesco		Catalonia	sauce	a sauce made from almonds or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers.
Sherry vinegar		Andalusia	vinegar	a gourmet wine vinegar made from Sherry.
Sofrito			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. Pictured is seitan with tomate frito
Xató		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

Name	Image	Region	Type	Description
Alfajores		Andalusia	dessert	a Christmas pastry (very different from Latin American alfajores)
Catànies		Catalonia	confectionery	Catalan marcona almonds covered with white chocolate and powdered black chocolate to be eaten with the coffee.
Churros			snack	fried-dough pastry-based snacks, sometimes made from potato dough
Flan Crème caramel, or caramel custard		Puerto Rico	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		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			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		Toledo and Soto de Cameros (La Rioja)	confection	a confection consisting primarily of sugar and almond meal.
Panellets		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.
Polvorón		Andalusia, Valladolid (Castilla y León)	bread	a type of Andalusian shortbread of Levantine origin that is made of flour, sugar, pig fat, almonds and cinnamon.
Quince Paste membrillo			jelly	a sweet, thick, quince jelly or quince candy.
Tarta de Santiago		Galicia, Mondoñedo	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			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			biscuit	a light, crispy and flaky Sevillian biscuit.
Tortell		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		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.

Dairy products

Spanish cheeses

Name	Image	Region	Type	Description
Afuega'l pitu		Asturias	cheese	An unpasteurised cow's milk cheese
Quesu Cabrales		Asturias	cheese	A very strong blue cheese made by rural dairy farmers in Asturias from pure, unpasteurised cow's milk or blended with goat or sheep milk, which gives the cheese a stronger, more spicy flavor. The milk must come from herds raised in the region of Picos de Europa.
Cuajada		Northern Spain		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		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		Castilla la Mancha	cheese	Cheese made from milk of sheep of the Manchega breed, which is aged 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		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			custard	A custard dish made with milk and eggs typically made with milk, sugar, vanilla, eggs, and cinnamon
Picón Bejes-Tresviso		Cantabria	cheese	A blue cheese from Cantabria
Torta del Casar		Extremadura	cheese	An artisan cheese made from milk of Merino and Entrefina sheep in the Extremadura region. It is yellowish, spreadable, creamy and intense.
Zamorano cheese		Castilla y León	cheese	A sheep's milk cheese made in the province of Zamora typically aged for at least six months. It is a hard, pale-yellow cheese with an intense buttery and nutty taste and crumbly texture.

Processed meat and fish

Spanish sausages

Name	Image	Region	Type	Description
Morcilla Black pudding, blood pudding			sausage	a wide variety blood pudding. The best known and most widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt.
Botifarra		Catalonia	sausage	a type of sausage and one of the most important dishes of the Catalan cuisine.
Cecina		Castile and León	meat	meat that has been salted and dried by means of air, sun or smoke
Chistorra		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			sausage	several types of pork sausage originating from the Iberian Peninsula.
Cochinillo		Valladolid León (Castilla y León)	meat	a Spanish meat made from roast suckling pig. Very typical of Segovia.
Fuet		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			ham	a cured ham from Spain. There are two primary types of jamón: Jamón Serrano and Jamón Ibérico
Jamón ibérico pata negra			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			ham	a type of jamón generally served raw in thin slices, similar to the Italian prosciutto crudo.
Lacón Gallego		Galicia		a dried ham
Lechazo		Valladolid (Castilla y León)	meat	a Spanish meat made from unweaned lambs (roast lechazo -lambs-). Very typical of Valladolid. Lechazo de Castilla y León.
Lomo embuchado			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			sausage	a pork sausage (embutido) similar to a chorizo.
Mojama		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.
Torreznos		Everywhere	bacon	fried bacon snack

Others

Name	Image	Region	Type	Description
Common ling			fish	a large member of the cod family
Calçot		Catalonia	vegetable	a variety of scallion from Valls (Tarragona)
Gofio		Canary Islands		a stoneground flour made from roasted cereals (e.g. wheat, barley or bot fern, maize) and a little added salt.
Squid (food)			seafood	Squid

Beverages

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