Spanish gastronomy is quite varied, since in each autonomous community we find different typical dishes. Therefore, in this article, we will talk about the most outstanding recipes of each region. In addition, we show you images and videos about them.
Below you have an index with all the points that we are going to deal with in this article.
Navarra is an autonomous community located in the north of Spain whose capital is Pamplona. These are some of its most outstanding dishes:
Bacalao Al Ajoarriero
To make the cod al ajarriero, the day before preparation you have to soak the cod and change the water several times. After this, it is crumbled, washed with cold water and completely dried.
The next day, piquillo peppers, oil and garlic are cooked in a casserole. On the other hand, chopped onion and green pepper are fried, and tomato, salt and sugar are added.
In a pan, fry the cod with four cloves of garlic and then add it to the pepper casserole. Finally, chorizo peppers are soaked and cooked for 15 minutes with parsley and chilli.
Artichoke with clams
First, the artichokes are cleaned and cooked with water and salt over a strong fire. Once it boils, leave for at least 15 minutes. After this, they are dried and cut in two.
On the other hand, minced garlic is fried and flour and clams are added. Afterwards, add some of the cooking water for the artichokes and cook until the clams open.
Finally, the artichokes are added along with the rest of the ingredients and it is boiled a little. In this video you can see how the dish is made:
The gastronomy of Extremadura is linked to the pastoral tradition of the area. Among its most important populations we find Mérida, Zamora and Badajoz.
The Torta del Casar is a characteristic cheese of Extremadura that has been consumed since the XNUMXth century. Currently, only six cheese factories are in charge of making it.
This cheese is made from raw mid-fine sheep's milk and is curdled. To eat it, the top crust is cut and the cream inside is used to spread on the bread.
The main ingredients to make the typical crumbs of Extremadura are the following:
- 500 grams of bread
- 1 head of garlic
- Pork belly
- Red pepper
- Olive oil
- Sal Island
The day before its consumption, you have to cut the bread into thin slices, add salt to the water and spread the bread with it. Afterwards, it is covered with a damp cloth until the next day.
The next day, the garlic is fried in a pot. The bacon is extracted and fried, which is also removed. Later, the red pepper is cut into strips, fried and removed.
Put the bread in the oil used and chop it so that there are loose crumbs. Finally, add the garlic, the bacon and the red pepper, and stir.
Castilla y Leon
In each province of Castilla y León we can find some particular dishes from this area:
The roasted lamb is produced mainly in the province of Valladolid. By lamb in this area it is understood to be a lamb that is still suckled.
To cook it, take a quarter of seasoned lamb greased in butter, and it is baked for one hour at 180º accompanied by water at the bottom. It should be worn skin-side down. When the hour has passed, it is turned over and baked for 50 more minutes.
Yolks Santa Teresa
Yemas de Santa Teresa are popular in Ávila. This sweet is prepared by cooking sugar and lemon peel to create a kind of syrup. Afterwards, egg yolks are beaten and mixed with the sugar.
Lemon juice is added to this and it is cooked over low heat. The dough must be left to rest for a day. After this, sugar is sprinkled, cut into pieces and round shapes are made with the hands, which are put into paper molds and caramelized with sugar.
Castilla la Mancha
In Castilla-La Mancha, dishes made with the vegetables of each season and meat predominate.
Manchego pisto is made with fresh and seasonal vegetables, among which we find the following:
- Red pepper
- Green pepper
All these ingredients except the tomato are cut into small pieces and fried. Then add the grated tomato and sugar, and fry for 20 more minutes. It can be consumed both hot and cold.
Manchego gazpacho is a dish that shepherds and hunters used to consume. Its main ingredients are these:
- Torta de gazpachos (unleavened bread cakes)
First, the rabbit, partridge, tomatoes and peppers have to be chopped. The garlic is peeled and the cake is cut into pieces. Sauté the meat, add the bay leaf, garlic, tomato and pepper, and fry a little more.
Then, put hot water and salt, and cook for half an hour. Thyme and gazpacho cake are added, and then the chopped mushrooms. Finally, everything is cooked for 15 more minutes.
Aragon, with capital in Zaragoza, has approximately 1,3 million inhabitants. Among its typical dishes we find the following:
Chiretas are typical of Huesca and were traditionally consumed in the Pyrenees. Its main ingredient is lamb tripe, which is stuffed with rice, cinnamon, parsley, salt and white pepper.
To do this, all these ingredients are introduced into the lamb tripe, it is sewn and cooked until it is fully cooked. It can also carry a neck, lung and heart.
The Calanda peach is a fruit with a designation of origin from Calanda, a town in Bajo Aragón, Teruel. It has been popular since the Middle Ages and is considered the best peach in the country.
Among the characteristics that make it special, we can see that it is a large peach and that it also has a delicious sweet flavor. Therefore, it is consumed throughout Spain.
Galicia's gastronomy is marked by products from the sea, such as octopus or shellfish.
Octopus with Feira
El octopus to feira is known in the rest of Spain as Galician octopus. Traditionally, this is cooked in a copper cauldron, although it can also be done in a pot.
The octopus has to be frozen for a day and then allowed to defrost at room temperature. Water is boiled in the cauldron and the octopus is added. It is held there for a minute, it is extracted another minute and it is put back in. This action is repeated several times to, finally, let it cook for 45 minutes.
Later, it is removed, drained and the legs are cut off. On top of the pieces, add olive oil, coarse salt and paprika. It can also be found with cooked potatoes cut into slices.
Scallops are a clam-like mollusk that is abundant in Galicia. Traditionally, to consume them, onion is cut and fried with a little salt and serrano ham cut into strips. Tomato sauce is then added and mixed.
This is poured over the scallops with more ham and sprinkled breadcrumbs. Finally, it is baked for ten minutes at 200º and it is ready to serve.
The Santiago cake is a typical sweet that has been made known since the 45th century. It is cooked with powdered almonds, egg, sugar and lemon zest. This is baked in butter for 180 minutes at XNUMX ° C. Fine sugar is sprinkled on this, leaving the drawing of the Cross of Santiago without sugar.
The Region of Murcia is located in the southeast of Spain and has a very attractive gastronomy.
Caldero del Mar Menor
The main ingredient in the cauldron of the Mar Menor is fish. Among the most common species, we find the following:
In addition, it also has ñoras, prawns and rice. First, the fish is fried in a cauldron or pot while the whitebait is cooked in another with salt and its broth is strained (the whitebait is discarded).
Likewise, the ñoras and then the tomatoes are fried. To these are added the crushed ñoras, garlic, parsley and salt. Then the broth is added, it is brought to a boil and the fish is incorporated. In another pot with broth, boil the rice.
Murcian zarangollo is a scrambled eggs with zucchini and onion. Zucchini, potatoes and onion are chopped and put in a clay pot with oil. Cook for 45 minutes over low heat, until the water evaporates. On top of this two eggs are cracked and heated until they are set.
You can try the following Andalusian dishes in most restaurants in Málaga, Córdoba, Granada or the rest of the cities in the area.
The Andalusian gazpacho has nothing to do with the Manchego. The traditional one from Andalusia is a kind of cold soup ideal for the high temperatures of the Andalusian summer. The ingredients it contains are these:
- Olive oil
Cuttlefish with beans
This dish is quite widespread in the province of Huelva. Cuttlefish are a kind of squid. For this preparation garlic and chopped onion are sautéed with bay leaf and salt. Add the cuttlefish cut into cubes and put on a high heat.
Wine is added to this and then covered with water, and left to cook. Finally, beans, food coloring and chopped parsley are added.
Among the different dishes that you can try if you travel to Catalonia, we find these:
El shorts It is a kind of elongated white onion that is eaten in winter. To eat them, they are roasted and peeled by pulling from the center leaves. They are usually spread in a salvichada or romesco sauce.
The popularity of this product is such that a party is celebrated in which the Catalans consume it: calçotada.
This dessert is a kind of pastry cream that is served in clay pots and is usually covered with caramelized sugar. Its ingredients are the following:
- Whole milk
- Egg yolks
- Orange Peel
Although its origin is Catalan, it is made and consumed in practically the whole country, and it is one of the most popular desserts.
In Asturias the climate is quite harsh in winter. Therefore, its gastronomy is consistent, especially its main dishes.
To prepare this dessert you have to let the rice soak for a while before. On the other hand, the skin of a lemon is peeled and poured into a saucepan. To this, some cinnamon sticks and milk are added, and it is heated without boiling.
Then put the drained rice and cook over low heat for about two hours. It has to be stirred and, when there is little left, add sugar, butter, and a little anise.
Let it rest and then put it in containers and cool to room temperature. Finally, ground cinnamon is sprinkled on it and cooled in the fridge.
This regional dish is usually only eaten in winter due to its high caloric content. Its ingredients are these:
- Sal Island
Fabes are legumes, specifically white beans that are grown in the fields of Asturias.
Rice and seafood are two of the most outstanding ingredients of Valencian gastronomy.
Paella is the most famous dish in the gastronomy of this region. To make it, it takes several hours and it is quite complicated. Although there are different types, such as seafood, the traditional Valencian paella has the following ingredients:
- Green bean
- White bean
In the Valencian Community it is typical to cook it on Sundays. Also, during some festivities, it is common for giant paellas to be made for a large number of diners.
Clóchinas are a type of mussel found in this area. To consume them, they have to be cleaned. On the other hand, garlic is peeled and minced, and a lemon is chopped.
In a pot with water, add the lemon, garlic, pepper, chilli, olive oil and the clóchinas. The fire is strong and covered. It has to be cooked until the clóchinas open.
Within the Community of Madrid We can find different typical dishes, which are usually made both on a daily basis and at their festivals.
Madrid stew is a fairly complete stew that is also eaten in winter. As we can see, it has numerous ingredients:
- Veal shank
- Veal skirt
- Calf knee bone
- Salty spine bone
- White cane bone
- Sal Island
Although before three different dishes were served, today it is common to eat first a broth with the noodles and then another with chickpeas, vegetables and meat.
The potato omelette or Spanish omelette is not only typical in Madrid, but in all of Spain, as it is one of the most famous dishes of the gastronomy of this country. It can be cooked with or without onion.
Also, some people prefer that the egg is more set and others more liquid. To prepare it, first the potatoes are fried and then the beaten egg is added.
the Basque Country
Basque gastronomy is considered one of the best in Europe. Among its most prominent centers we find Bilbao and San Sebastián.
Cod al pil pil
Cod is a fairly simple recipe, because for its preparation you only need cod, garlic, chillies and olive oil. PIL pil is how the sauce resulting from the cod juice is known. The steps to prepare it are the following:
- Let the cod soak and then dry it.
- Brown garlic and chilli in oil, and remove.
- In the same oil, confit cod (cook at a low temperature).
- Stir the oil so that it mixes with the cod juice and thus forms the sauce.
In Basque, porru means leek, and firm, hot, so that the porrusalda it is a kind of leek broth. To cook it, the leek, potatoes and carrots are chopped and cooked (don't forget to add oil and salt).
In each area of the Basque Country there are different versions. For example, in Guipúzcoa more potatoes are added and it is less soupy. In addition, other vegetables such as pumpkin or onion can be used.
The pintxos They are the typical Basque tapas, that is, a kind of appetizers or starters. These are made up of a slice of bread on which different ingredients are mounted, which can be hot or cold.
In this community we can find bars specialized in pintxos. If you want to know what the rest of the typical Spanish tapas are, we recommend that you visit this article: List of the best Spanish tapas.
The Balearic Islands are a Spanish archipelago located in the Mediterranean Sea and made up of four main islands: Mallorca, Menorca, Ibiza and Formentera.
Ensaimada is a typical Majorcan sweet that has been made since about the XNUMXth century. It is part of the tradition and culture of the island, and is one of its best known products.
The dough is made with flour, water, sugar, eggs, sourdough, and lard. Likewise, it can be purchased either alone or filled with angel hair, cream, pastry cream, etc.
Sobrasada is a sausage that is eaten raw. It can be consumed spread on bread or as an ingredient in various recipes, and even accompanied with honey. It is made up of lean and pork bacon, paprika, salt and pepper. All of this is stuffed into the gut.
Cantabria is an autonomous community located in the north of Spain. Its gastronomy reflects the harsh climate of the area and its most characteristic ingredients.
The mountain stew is different from the Madrid stew that we have talked about previously, since it does not contain chickpeas and all the ingredients are usually served together, in a single plate.
The mountain stew, also called mountain pout, has its origin in the seventeenth century and is considered the regional dish of Cantabria. Its ingredients are the following:
- White beans
The quesada pasieda is a kind of sweet made up of curdled cow's milk, butter, wheat flour, eggs and sugar. In addition, to give it flavor, grated lemon and cinnamon powder are usually added.
First, mix the sugar and butter, and add the curdled milk, lemon, cinnamon, and flour. Everything is kneaded and placed in molds.
These are put in the oven at 180ºC for one hour. The height of the quesada should not exceed three centimeters.
Although La Rioja is known above all for its quality wines, it also has a rich and special gastronomy.
The Riojan stew is a dish made up almost mostly of vegetables. These are the ingredients:
- Green beans
- Green peas
- Serrano ham
- Olive oil
- Sal Island
The stew is prepared by following these basic steps:
- Cook all the vegetables separately.
- Sauté the garlic in oil.
- Add the ham and cut vegetables to the sauce.
- Sauté and simmer for several minutes.
Potatoes Riojana's style
To prepare the traditional Riojan potatoes we will need:
All the ingredients are fried except the potatoes. Then the potatoes are added and everything is stirred. Add chicken broth, cover the pan and cook over low heat. After that, remove the lid and cook for 20 more minutes.
The Canary Islands are an archipelago located in the Atlantic Ocean. Among its typical dishes we find the following:
Crumbled potatoes with mojo
The wrinkled potatoes are potatoes cooked without peeling and with a lot of sea salt, or even cooked directly with sea water. These are usually served as an aperitif accompanied by mojo, a typical sauce from the islands.
There are different types of mojo, some are green and some are red. Among the red ones, the most famous is the mojo picón. Some are spicy and others are milder, so there are mojos for all tastes. The basic ingredients are the following:
- Sal Island
The Canarian ranch is a stew that is made with these products:
- White onion
- Red pepper
- Pork ribs
- Fat noodles
On the one hand, you have to put the chickpeas, previously soaked overnight, and the meat in a pot with water. On the other, it is fried with tomato, onion, garlic and paprika. Next, the sauce, the chopped potatoes and the noodles are added to the stew, and boiled for five minutes.
Ceuta and Melilla
Ceuta and Melilla are two autonomous cities of Spain that are located in North Africa. For this reason, its gastronomy is influenced by the cultures of the area.
Bonito by almadraba
The tuna from almadraba is typical of Ceuta. To prepare it, a bonito is cleaned, seasoned with lemon and salt, and cut into several pieces. Also, in a frying pan, previously chopped pepper and onion are fried.
Then, put the pepper, onion, tomato sauce and spices in a saucepan, and add the pieces of bonito. All this should be allowed to simmer.
The monkfish casserole is made especially in Melilla. To cook it, this is what we need:
- Monkfish head broth
- Monkfish tail
- Mature tomatoes
- Green pepper
- Green peas
- Ground black pepper
- Olive oil
The ñoras are browned in a clay pot. These are removed and chopped garlic and parsley are added. Later, peppers cut into strips and chopped tomatoes are added, and it is left over low heat to make a rehash.
The ñoras are passed through the blender with salt, coloring, two cloves of garlic, cumin, ground pepper and broth. On the other hand, several strips of pepper are removed while the rehash continues.
Once this is finished, it is passed through the mill. The monkfish are boned and chopped, placed in a casserole and stock is added. Finally, add the fried, peppers and peas.
This article has been shared 55 times. We have spent many hours collecting this information. If you liked it, share it, please: