Spanish Cuisine

Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrilenian stew") is a traditional chickpea-based stew associated with the Madrid region.

Fabada asturiana, often simply known as fabada, is a rich Asturian bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.

Gachas is an ancestral basic dish of central and southern Spain.

Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencia.

Huevos rotos or huevos estrellados is any of a number of Spanish dishes involving eggs fried in a large amount of olive oil or any other oil.

Pescado frito (lit. 'fried fish' in Spanish), also called pescaíto frito (lit. 'fried little fish' in Andalusian dialect), is a traditional dish from the Southern coast of Spain, typically found in Andalusia, but also in Catalonia, Valencia, the Canary Islands and the Balearic Islands.

A croquette (; French: [kʁɔkɛt]; Spanish: croqueta) is a deep-fried roll originating in French cuisine and most extended in Spanish cuisine consisting of a thick binder combined with a filling, which is then breaded.

In Spanish cuisine, sopa de ajo ('soup of garlic') is a traditional garlic soup made with bread and egg poached in chicken broth, and laced with garlic and sherry.

Mantecadas are spongy sweet bread originating in Spain.

Esqueixada (Catalan pronunciation: [əskəˈʃaðə]) is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.

Fideuà (dialectal pronunciation of the Valencian word fideuada "large amount of noodles" from Andalusian Arabic fidáwš) is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with pasta noodles instead of rice.

Patatas a lo pobre (lit. 'poor man's potatoes') is a simple potato dish from Andalusian cuisine.

Xuixo (Catalan pronunciation: [ˈʃuʃu]; also known as xuxo; Spanish: suso) is a viennoiserie from the city of Girona in Catalonia, Spain.

Quesada pasiega is a dessert typical of the region of Cantabria, Spain.

They originated in La Roda, in Castilla-La Mancha, Spain: Manuel Blanco, the creator of these flaky desserts, was born in La Roda in 1925.

Bienmesabe (Spanish: "it tastes good to me") is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients.

Hornazo (Spanish: [oɾˈnaθo]) is a Spanish meat pie eaten in the provinces of Salamanca and Ávila.

Arroz caldoso is a dish which originated in Spain.

Galician bread (pan galego in Galician, pan gallego in Spanish) is the bread that is traditionally produced in the autonomous community of Galicia, in northern Spain, recognized as a Protected Geographical Indication (PGI) since December 20, 2019.

Caragols a la llauna (or cargols a la llauna in certain dialects, or cargolada in Northern Catalonia) is a delicacy of Catalan cuisine.

is a traditional stew eaten as a main dish in Spain, Portugal, Brazil

Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine.

The dish is a specialty of the Canary Islands (the Spanish territory off the West African coast), but it is very similar to the salt potatoes made in New York State.