Spain 10 typical dishes you should try once in life

Spain runs from north to south 10 tasting traditional and delicious dishes.

Spain has an extensive, varied cuisine and above all: very tasty! Therefore we propose at Skyscanner you make a tour through the recipes that you find only in our land. These are dishes that have been passed from generation to generation creating a unique legacy. Because, after all, we have a country to eat.

1. The Queen of the traditional food: potato omelette

It is said that the first known document that relates exactly to the omelette comes from 1817, and from Navarre. However, long before the Indian chronicles documented that around 1519 and omelette in America and Europe knew. At any rate, the truth is that it is currently one of the dishes that all Spaniards have in their genes and can be enjoyed in any of the cities, from Seville to Barcelona and La Coruna. It is known, for example, "defragmented" version of this recipe that launched the internationally renowned chef Ferran Adrià. We recommend you to enjoy two classic places: La Casa de las Tortillas (Zaragoza Street, 23, Guadalajara) and La Panela (Square María Pita, 12, A Coruña)



2. Andalusia and its secret to reviving the most faint: Gazpacho

It is unimaginable one a summer and high temperatures in southern Spain without the assistance provided by a good chilled gazpacho. This recipe whose main ingredients are tomato, cucumber, onion, olive oil, garlic and a little bread, is essential in the days of intense heat and can be described as a cold soup. I usually presented accompanied by small pieces of fried bread, cucumber or red pepper. In Andalusia there is also a similar recipe known as Salmorejo, more consistent than gazpacho, but just as tasty. Traditionally always it has assimilated the origin of gazpacho in Andalusia, although it is not known exactly where it came from, but it is one of the most traditional dishes and you can find in Spain. Our suggestions: The Dona Elvira (Plaza Doña Elvira, 6, Sevilla) or Bodeguita Casablanca (Calle Adolfo Rodriguez Jurado, No. 12, Sevilla) restaurant.



3. Comunidad Valenciana: acclaimed for its paellas

The word paella originally designated to the pan, and, despite its many variations there is an ingredient that is always present: rice. It is said that the traditional paella was a mix of rice and foods that the farmers had at hand: chicken, rabbit and vegetables typical of Valencia as garrofón or tabella. But over the years, the recipe has evolved and it is usual to find mixed with rice, as well as the elements of mountain, sea typical accessories (such as sepia or shrimp). Where to enjoy it? The classic choice is to taste it in the middle of the beach for example at the La Pepica (Paseo Neptuno, 2,6 and 8, Valencia).



4. Navarra and uniqueness of "Squid in ink"

The black squid ink invading the plate can impress at first, but once tested, all apprehension disappeared. And the taste is exquisite! If you want to prepare yourself, we note that you take an hour and a half, and they say: the trick is to use squid ink itself, which provides that unmistakable flavor, although artificial ink is then added to the dish acquires a deeper color. Other ingredients that are used apart from the squid are: onions, garlic, parsley, cayenne and a glass of wine. On this website you will find one of the best homemade recipes, but if you prefer encontrártelos prepared, a good place to taste them is the Koistha (Olite Street, 35, under Pamplona) bar.




5. Tasting mackerel to chacolí: Basque Country

One of the claims of Basque cuisine is chacolí, a type of white wine whose main production is carried out in the Basque Country. It is for this reason that many of the recipes in this region mention the chacolí. We will propose a dish that combines two typical elements of the area: mackerel, a type of oily fish, and txakoli. This dish is usually prepared in a casserole with tomato, onion, carrot, leek, garlic, olive oil and of course a glass of chacolí. The result is surprising, as you can see if you go to the restaurant RK (Plaza Jose Maria Sert 2 Donostia), specializes in traditional cuisine since 1998.




6. crumbs Teruel

You can not go through Teruel without tasting a plate of crumbs. This dish, which according to some theories could be derived from the hormigos (stews wheats that are named in the XVI century), is based on the bread. The recipe for the famous crumbs Teruel is slicing bread and let it soak in salted water for a day and then fry it with oil and garlic, turning continuously to prevent sticking to the pan. Usually it accompanied with pieces of ham, chorizo, or even grapes. They are known crumbs Preparing Fondica (st. de la Estación s / n La Puebla de Valverde, Teruel) Ojo !, being a filling dish, you will probably have a nap before continuing your route.

7. In both winter and summer, enjoy a grilled vegetables in Catalonia

The amazing result of this dish, apparently simple, you will conquer. Its main ingredients are red pepper and eggplant. They are placed directly over the flames or baked on the grill until the skin is black. At that time they are covered with a plate to cool. Then we proceed to peel vegetables and cut into strips for presentation. One trick: Do not put them under cold water because they would lose the juice that gives the flavor. In many places, aubergine accompanied on toasted bread smeared in tomato, oil and salt, with anchovies and onions, there is even who accompanies her with tuna. One of the traditional restaurants of the biggest boom at present and where you can try this dish is "Origens" in Calle Ramon y Cajal, 12, Barcelona.

8. The best thing for a winter day: Madrid stew

One of the most complete dishes of Mediterranean cuisine is Madrid stew, in which a host of ingredients are mixed to cope with winter chickpeas, gelatinous meat, half chicken, chorizo, morcilla, a salty trotter, a ball (ground beef, bread crumbs, 1 egg and spices), cabbage, onion, cabbage, green beans, rice, bacon, ham, olive oil and garlic. With nearly 3 hours of preparation, the result is a powerful very tasty stew, which can boast when your guests arrive. And if you do not dare with this recipe, one of the mythical places where you can try the more traditional way is in the Casa Carola (Padilla Street, 54 Local Right., Madrid) restaurant.





9. A snack in Galicia: Santiago Tart

Although Galicia is well known for its seafood specialties, this time we will highlight one of his most famous desserts: Tarta de Santiago. This traditional dessert is made from  butter, sugar, almonds, flour, eggs and lemon which is a kind of cake characteristic nutty flavor, whose origin dates back to the sixteenth century and lasts until today. The classic image of this cake is its coverage in icing sugar except for the typical cross of Santiago. Usually it accompanied with wine Liquor Regueiro, typical of Galicia. If you want to come back with a good gift of your trip, this is a good option as this sweet keeps well. One of the bakeries where you'll find is acesta Tenda (Rua do Franco, 52, bass, Santiago de Compostela).




10. How sweeten Castilla: Leaflets

We finish the dish with another ranking of the most acclaimed, especially Castilian cuisine sweets. We are talking about the "flakes", typical in the celebrations of All Saints Day, Lent and Easter. To describe what exquisite taste, conventional wisdom has used the expression "fine and dandy", which indicates that something is simply unbeatable. Are you going to leave Spain without testing them? To manage easily we recommend a bakery where you can find leaflets galore, Pastry Frias (Calle de Marcos Salgueiro, 2, Valladolid).


Sure we have left a dish of Spanish cuisine ... What do you recommend?