A List of Spanish Foods

The foods of Spain are worthy of serious exploration. Spains various regions bring distinct flavors and traditions to the Spanish table. Try a variety of simple tapas--small plates for sharing--or more elaborate, family-style meals. Spanish foods illustrate the passion and flavors of a country obsessed with eating. Add this to my Recipe Box.

Paella

Paella is perhaps the most famous--and most debated--dishes of Spain. A huge pan of saffron-laced rice slowly cooks with seafood, shrimp and mussels, meats (usually chicken, sausage, rabbit or all three), and vegetables such as peas and tomatoes. Though originating in Valencia, chefs all over Spain argue about whose recipe is the right one. The pan is the key to paella; it needs to be shallow enough so that the rice cooks evenly. Youll find paella on almost every menu in Valencia, but it takes awhile to prepare. Order ahead of time.

Jamon

Peek in any market window or walk into a bar in Spain and you will find the pride of the country dangling in all of its glory--jamon. Jamon, or ham, is more than just deli ham. Centuries of tradition have shaped the flavors of Spanish jamon. Duroc and Iberico pigs are raised on grains to yield the Serrano and Jamon Iberico varieties, respectively. Try a Jamon Iberico de belota-a richly flavored ham resulting from Iberico pigs raised on oily acorns. Enjoy the cured meat shaved right from the leg with crusty bread and a slice of tangy Manchego cheese.

Tortilla Espanola

The tortillas you may be used to are usually corn or flour and hold south of the border favorites such as tacos. The Spanish version of tortilla means omelet. And these omelets arent just breakfast foods. Traditionally, tortilla Espanola is eggs layered with thinly sliced potatoes, onion and spices and is served open-faced like a frittata either hot or cold. This omelet is served in slices as tapas, or snacks, sliced in sandwiches, or simply served with a salad.

Gazpacho Andaluz

This classic Spanish vegetable soup originated in the warm southern region of Andalucia. Served chilled to cool down on a hot day, Gazpacho has become a summer favorite all over the world. Lightly stewed tomatoes, cucumbers, red and green pepper blend with garlic, bread and almonds to a make a thick puree. Traditionally, a garnish of chopped onion, peppers and croutons accompanies Gazpacho for texture.