# List of Spanish dishes

This is a list of dishes found in Spanish cuisine.

## Spanish dishes

| Name | Region | Type | Description |
| Arroz a la cubana ("Cuban-style rice") | Canary Islands | rice dish | a dish consisting of rice, a fried egg, a fried banana and tomato sauce. |
| Arròs negre/arroz negro or paella negra ("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 (tripe) dish |
| Carcamusas | 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 | Aragonese and Catalan Pyrenees | pudding | a type of haggis with rice made in some Pyrenean regions. |
| Cuchifritos or 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 | fish dish | 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 or 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 ("porridge") | Andalusia | staple dish | 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 | seafood | 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. |
| Huevos rotos ("broken eggs") | everywhere | egg dish | fried eggs accompanied by French fries and some kind of meat (ham, bacon or a sausage like chorizo, longaniza or chistorra). |
| Migas ("crumbs") | Castilla–La Mancha, Andalusia, Aragon, Murcia, Castile and León, Extremadura | bread dish | small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly. |
| Paella | Valencia | rice dish | a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana). |
| Patatas bravas ("fierce potatoes") | Everywhere | potato dish | cube-shaped fries with salsa brava, a spicy sauce. |
| Patatas revolconas [es] | Castile and León | potato dish | mashed potatoes with paprika, often accompanied by torreznos |
| Ropa vieja ("old clothes") | Canary Islands | meat dish | shredded flank steak in a tomato sauce base |
| Tortilla de patata (Spanish tortilla, "potatoe omelette") | everywhere | egg dish | an omelette with potatoes and onion (optionally without it), often served as a tapa. |
| Zarangollo | Region of Murcia | egg dish | a Murcian dish consisting of scrambled eggs with zucchini, onion, and occasionally potatoes. |

## Breads and pastries

| Name | Region | Type | Description |
| Pincho or pintxo ("thorn", "spike") | Everywhere. Quite famous in Basque Country | 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 | bread with tomato |
| Coca | Catalonia, Aragon, Valencian Community and Balearic Islands | pie or pastry | a savory or sweet pastry with toppings. Savory coca could be considered a twin sister to the Italian pizza |
| Empanada gallega [es] | Galicia | pie or pastry | a savoury pie (similar to pasties) stuffed with sofrito and minced meat or fish like tuna. |
| 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 |
| Talo | 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 | 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 | Castilla y León and 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 | Castilla y León and Extremadura | stew | a Spanish stew made from pork and beans and other meats and vegetables |
| Ollada or perolada | Catalonia and Valencian Community | 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 | Region | Type | Description |
| 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). |
| 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 | everywhere | spice | a spice made from the grinding of many dried sweet red or green bell peppers |
| 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. |
| Salsa brava | everywhere | sauce | spicy sauce used with "patatas bravas" |
| Sherry vinegar | Andalusia | vinegar | a gourmet wine vinegar made from Sherry. |
| Sofrito | everywhere | 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 | everywhere | 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 | 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 | everywhere | breakfast and snack | fried-dough pastry-based sticks served as snacks or breakfast with hot chocolate. |
| Flan (crème caramel or caramel custard) | everywhere | 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. |
| Crema catalana (Catalan crème brûlée) | 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 |
| Galleta María(Marie biscuit) | everywhere | biscuit | a type of sweet biscuit similar to a Rich Tea biscuit. It is made with wheat flour, sugar, vegetable oil and vanilla flavoring |
| Mazapán (Marzipan) | Toledo and Soto en Cameros | confection | a confection consisting primarily of sugar and almond meal. |
| Natillas | everywhere | custard | A custard dish made with milk and eggs typically made with milk, sugar, vanilla, eggs, and cinnamon |
| 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 | everywhere | bread | a type of Andalusian shortbread of Levantine origin that is made of flour, sugar, pig fat, almonds and cinnamon. |
| Dulce de membrillo (quince paste) | everywhere | jelly | a sweet, thick, quince jelly or quince candy. |
| Tarta de Santiago (cake of St. James) | 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 ("oil flatbread") | everywhere | bread | a light, crispy and flaky sweet flatbread. |
| 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 | 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 | curd | 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. |
| 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 | Region | Type | Description |
| Morcilla Black pudding, blood pudding | everywhere | 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. |
| Botillo | Province of León | meat | is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. |
| Cecina | Castilian-Leonese cuisine Province of 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 | everywhere | 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 | everywhere | ham | a cured ham from Spain. There are two primary types of jamón: Jamón Serrano and Jamón Ibérico |
| Jamón ibérico pata negra | everywhere | 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 | everywhere | ham | a type of jamón generally served raw in thin slices, similar to the Italian prosciutto crudo. |
| Lacón Gallego | Galicia | ham | 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 | everywhere | 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 | everywhere | 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 | 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
### Alcoholic beverages

    Spanish wine
| Name | Region | Type | Description |
| Aguardiente Aguardente, augardente/caña or oruxu | Galicia | drink | alcoholic drinks between 29 and 60 percent alcohol made from a number of different sources. Fruit, grain, tuber, sugarcane or other sweet canes can be the main ingredients. |
| Brandy | Andalusia | drink | a brandy that is produced in Andalusia, Spain |
| Brandy de Jerez | Andalusia | brandy | a brandy that is produced only in the Jerez area of Andalusia, Spain |
| Herbero | Valencia | liquor | a liquor made in the Sierra de Mariola region. The plants used in the production of herbero include at least four of the following: sage, chamomile, pennyroyal, lemon verbena, the root of the blessed thistle, peppermint, cattail, fennel, anise, melissa, agrimony, savory, felty germander, thyme, and French lavender. |
| Irouléguy AOC wines | Basque | wine | |
| Izarra (liqueur) | Basque | liqueur | |
| Kalimotxo | Basque | drink | a drink consisting of approximately 50% red wine and 50% cola-based soft drink |
| Orujo | Galicia | liquor | a liquor obtained from the distillation of the pomace (solid remains left after pressing) of the grape. It is a transparent spirit with an alcohol content over 50% (100° proof). |
| Patxaran | Navarre | liqueur | a sloe-flavoured liqueur commonly drunk in Navarre and in the rest of Spain. |
| Ratafia | Catalonia | liqueur | liqueur flavored with lemon peel and spices in various amounts (nutmeg, cinnamon, clove, mint, rosemary, anise, etc.), typically combined with sugar. |
| Queimada | Galicia | drink | an alcoholic punch made from Galician aguardiente (Orujo Gallego) - a spirit distilled from wine and flavoured with special herbs or coffee, plus sugar, lemon peel, coffee beans and cinnamon. |
| Txakoli | Basque | wine | a fruity and dry white wine, usually served with "pintxos" |
| Zurracapote | everywhere | punch | a popular alcoholic mixed drink, similar to sangría. It consists of red wine mixed with fruit such as peaches and lemons, sugar, and cinnamon. |
| Sangria | everywhere | punch | Wine and fruit punch |
| Sidra | Asturias and Basque | drink | an alcoholic beverage made from apples |

### Non-alcoholic beverages

| Name | Region | Type | Description |
| Agua de cebada ("barley water") | Valencian Community, Region of Murcia | drink | refreshing drink made with malted barley, sugar and lemon. |
| Café bombón ("bonbon coffee") | everywhere | coffee | an espresso with condensed milk, served in a transparent glass to show its two layers. |
| Café con leche ("coffee with milk") | everywhere | coffee | a coffee beverage similar to the French café au lait and the Italian caffè e latte, In summer it is common to drink it cold in a glass with ice. |
| Horchata orxata | Valencian Community | drink | typical mediterranean beverage made of tigernuts (chufas), mixed with water and sugar. |