Murcia, Spain
Rabbit with Rice
Conejo con arroz
Conejo con arroz is a Murcian dish of rabbit and rice cooked with garlic, tomato, saffron, and seasonal vegetables.
southern-europe
Spain
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Spain Essentials
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Traditional foods from Spain.
326 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Spain
Razor Clams
Navajas
Long, slender razor clams grilled or cooked al ajillo with garlic and parsley, prized for their sweet, briny flavor.
Canary Islands, Spain
Red Mojo Sauce
Mojo rojo
A flavorful Canary Islands sauce of olive oil, vinegar, garlic, chili, cumin, and pimenton, traditionally served with papas arrugadas and meat.
Spain
Ribera del Duero Wine
Ribera Del Duero
Tempranillo red from one of Spain's most prestigious DOs.
Argentina
Rice Pudding
Arroz con leche
Argentine rice pudding of rice, milk, sugar, cinnamon, and sometimes lemon zest or vanilla. A classic home dessert, served warm or chilled with a dusting of cinnamon.
Valencian Community, Spain
Rice with Lobster
Arroz con bogavante
A saffron rice dish cooked with whole lobster in a rich shellfish stock, one of Spain's most celebrated coastal rice dishes.
La Rioja, Spain
Rioja Wine
Vino de Rioja
Spain's most famous wine, primarily Tempranillo-based reds from La Rioja, with aging categories from joven to gran reserva (5+ years).
Andalusia, Spain
Riñones al Jerez
Riñones al Jerez are kidneys cooked in sherry with onion and a glossy savoury sauce.
Castile and León, Spain
Roast Suckling Lamb
Lechazo asado
Milk-fed suckling lamb (20-30 days old) roasted in a traditional wood-fired oven (horno de lena), a prized dish of Castile and Leon.
Castile and León, Spain
Roast Suckling Pig
Cochinillo asado
A suckling pig under three weeks old, roasted in a wood-fired brick oven until the skin is glass-crisp and the meat melts, a Castile specialty.
Catalonia, Spain
Romesco Sauce
Romesco
A traditional Catalan sauce from Tarragona of nuts (almonds, hazelnuts), roasted tomatoes, nyora peppers, olive oil, garlic, and vinegar, served with calcots.
Serbia
Russian Salad
Ensaladilla rusa
A creamy potato salad with carrots, peas, tuna, olives, and mayonnaire, topped with anchovy or piquillo pepper, a ubiquitous Spanish tapa.
Galicia, Spain
Sailor's Clams
Almejas a la marinera
Fresh clams cooked with onion, garlic, tomato, pimenton, parsley, and sherry or white wine until the shells open, a Galician classic.
Andalusia, Spain
Salmorejo
Salmorejo cordobes
A thicker, creamier cousin of gazpacho from Cordoba, made with pureed tomatoes, bread, garlic, olive oil, and vinegar, garnished with jamon and egg.
Spain
Salt Cod Brick Pastry
Brick de bacalao
Brick de bacalao is a thin crisp pastry parcel enclosing seasoned cod, served hot from a fryer or oven.
Basque Country, Spain
Salt Cod in Vizcaína Sauce
Bacalao a la vizcaína
Bacalao a la vizcaína is Basque salt cod served with red pepper, onion, garlic, and olive-oil sauce.
Aragon, Spain
Salt Cod Meatballs
Albóndigas de bacalao
Albóndigas de bacalao are Aragonese salt-cod meatballs bound with egg, garlic, parsley, and breadcrumbs.
Catalonia, Andorra
Salt Cod Salad
Esqueixada
A Catalan salad of desalted, flaked cod (esqueixar means to tear by hand) with tomatoes, onions, red peppers, olives, and olive oil.
Valencian Community, Spain
Salt Cod with Potatoes and Onions
Boyitori
Boyitori is a Valencian salt-cod dish cooked with potatoes, onions, garlic, and olive oil until tender.
Catalonia, Spain
Samfaina
A Catalan vegetable stew of eggplant, tomatoes, onions, peppers, and olive oil, similar to ratatouille, served as a side or base for meats.
Galicia, Spain
San Simón Cheese
Queso San Simón
Smoked teardrop-shaped cheese from Lugo, Galicia.
Canary Islands, Spain
Sancocho canario
In the Canary Islands, Sancocho canario is salted fish with potatoes, sweet potato, and mojo.
Spain
Sangria
Sangría
Spain's famous wine punch made with red wine, chopped fruit, a sweetener, and sometimes brandy or sparkling water, served over ice.
Galicia, Spain
Scallops in the Shell
Vieiras en su concha
Galician scallops served in their shells with breadcrumbs, olive oil, garlic, pimenton, and white wine, broiled until golden.
Asturias, Spain
Scorpionfish Cake
Pastel de cabracho
Pastel de cabracho is an Asturian scorpionfish terrine baked with egg, tomato, and cream.
Spain
Seafood Paella
Paella de mariscos
A saffron rice paella loaded with shrimp, mussels, clams, squid, and sometimes langoustine, cooked over wood fire along the Mediterranean coast.
Seville, Spain
Serranito Sandwich
Serranito
A classic Seville sandwich with fried pork tenderloin, Serrano ham, fried green pepper strips, and tomato on a soft roll, invented in the 1970s.
Andalusia, Spain
Seville Gordal Olives
Aceituna Gordal de Sevilla
Seville Gordal Olives are exceptionally large, fleshy green table olives prized for their firm, fibrous bite after fermentation.
Andalusia, Spain
Seville Manzanilla Olives
Aceituna Manzanilla de Sevilla
Seville Manzanilla Olives are medium-sized green table olives with a rounded oval shape, firm flesh, and a balanced briny cure.
Seville, Spain
Seville Water Cocktail
Agua de Sevilla
Agua de Sevilla is a Seville mixed drink served cold, combining fruit, sparkling wine, and spirits in a festive glass.
Andalusia, Spain
Sherry Vinegar
Vinagre de Jerez
A gourmet vinegar made from sherry, aged in a solera system for 6 months to 10+ years, with a complex, nutty flavor, protected by DOP.
Andalusia, Spain
Shrimp Fritters
Tortillitas De Camarones
Crispy shrimp fritters from Cádiz.
Catalonia, Spain
Sitges-Style Squid
Calamars a la sitgetana
Calamars a la sitgetana are small squid lightly fried, then stewed with softened onion, bay, and Malvasia de Sitges wine.
Andalusia, Spain
Sky Bacon
Tocino de cielo
A dense, rich dessert from Andalusia made only of egg yolks and sugar syrup, with an intense yellow color and a smooth, fudgy texture.
Spain
Small Pies
Empanadillas
Small turnover pastries filled with tuna, meat, or vegetables, fried or baked, a popular tapa and snack across Spain.
Extremadura, Spain
Smoked Paprika from La Vera
Pimenton de la Vera
Smoked paprika produced in the La Vera valley, Caceres, since the 16th century, with three types: dulce, agridulce, and picante, an essential Spanish ingredient.