Fideuà is a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy. (Image credit: Brindisa.com)
courtesy Brindisa.com
Gazpacho —
Cold tomato-based gazpacho soup is ideal for a hot Seville summer. In addition to tomato, it's usually flavored with peppers, garlic, bread and lots of olive oil. (Image credit: Brindisa.com)
courtesy Brindisa.com
Jamon —
"Jamon is the staple of the Spanish table," says chef José Pizarro, who helms Jose tapas bar and Pizarro restaurant in London. Jamon Serrano (from white pigs) is the most common kind. Jamon Iberico (from black pigs) is the more expensive kind. (Image credit: Brindisa.com)
courtesy Brindisa.com
Fabada —
An Asturian favorite based around the white fabe bean, fabada is a one-pot feast usually served with a mixture of pork meats -- including chorizo, pork belly, bacon and Spanish blood sausage.
Juan J Martinez, flickr, creative commons
Pimientos de Padron —
A perfect complement to a glass of rioja, these salted Padron peppers are addictively sweet, salty and sometimes fiery hot.
Wines from Rioja
Churros —
Few places make deep-fried dough pastry as finger-licking good as Spain. Often doused in sugar and dipped in hot melted chocolate, churros are a favorite during street festivals. (Image credit: "Quick & Easy Spanish Recipes" by Simone and Inés Ortega, Phaidon, phaidon.com)
courtesy Phaidon.com
Albondigas —
Served all over Spain, albondigas (or meatballs) is a classic tapas item. Here's a version of squid meatballs created by Pizarro. (Image credit: Seasonal Spanish Food by José Pizarro, Kyle Books)
Seasonal Spanish Food by José Pizarro, Kyle Books
Tortilla —
The humble Spanish omelet is usually filled with chorizo, peppers, onions and diced potatoes. A perfect tortilla should still be soft and moist in the center. (Image credit: "Quick & Easy Spanish Recipes" by Simone and Inés Ortega, Phaidon, phaidon.com)
courtesy Phaidon.com
Croquetas —
Croquetas are tubes of bechamel sauce encased in fried breadcrumbs. Jamon and salt cod are popular fillings. (Image credit: "BASQUE: Spanish Recipes from San Sebastián" and beyond by José Pizarro (Hardie Grant)/Photography: Laura Edwards)
Photo by Laura Edwards/ Publisher: Hardie Grant
Paella Valenciana —
Originating in the region around Valencia, paella traditionally comes in two varieties: paella Valenciana (with rabbit and chicken) and seafood paella. (Image credit: "Quick & Easy Spanish Recipes" by Simone and Inés Ortega, Phaidon, phaidon.com)
courtesy Phaidon.com
Leche frita —
Milk, egg yolks and flour are whipped up, chilled and solidified before being coated in breadcrumbs and fried to create leche frita, one of the most popular desserts in Spain.
courtesy Ni mata ni engorda
Migas —
Migas, essentially dry breadcrumbs torn up and fried with ingredients like chorizo and bacon, has evolved from a peasant food to a dish served in fancy restaurants. It's the ultimate Spanish comfort food. (Image credit: "Quick & Easy Spanish Recipes" by Simone and Inés Ortega, Phaidon, phaidon.com)
courtesy Phaidon.com
Patatas Bravas —
Patatas bravas are made of shallow-fried potato cubes coated in a spicy sauce. (Image credit: "Quick & Easy Spanish Recipes" by Simone and Inés Ortega, Phaidon, phaidon.com)
courtesy Phaidon.com
Bacalao —
Bacalao (salted cod) is served in many ways but is popular with pil-pil sauce, made of olive oil, garlic and the juice of the fish -- especially in the Basque Country.
