18 Spanish Meals Everyone Must Try At Least Once
Hungry for something unforgettable? Spanish cuisine is bold, soulful, and made for sharing, with flavors that pull you right to the table.
From seaside paellas to humble stews, each bite tells a story of regions, seasons, and family traditions. Dive in, and you might discover your next favorite comfort meal.
1. Paella Valenciana
Paella Valenciana is the original paella, a rustic rice dish born around Valencia’s orchards and lagoons. You get rabbit, chicken, green beans, and buttery garrofó simmered in saffron broth until the rice drinks up every drop.
Aim for socarrat, that prized caramelized crust at the bottom.
It is not seafood paella, and that surprises many travelers. The flavor leans earthy and aromatic, balanced by rosemary and smoke from a wood fire when cooked traditionally.
Share it family style. Resist stirring once the rice goes in, so the grains stay distinct and the crust can form.
2. Tortilla Española (Spanish Omelet)
Tortilla Española is comfort on a plate, a thick omelet of silky potatoes and onion slowly confited in olive oil. The texture should be custardy, not dry, with a gentle wobble in the middle.
A pinch of salt and good oil do most of the heavy lifting here.
Eat it warm, room temperature, or cold the next day tucked into crusty bread. You will find it at every bar, a reliable anchor among tapas.
Some skip onion, others add peppers, but the classic sings with simplicity. Pair it with a crisp cider or a small beer.
3. Gazpacho Andaluz
Gazpacho is summer in a bowl, a cold Andalusian blend of ripe tomatoes, cucumber, green pepper, garlic, sherry vinegar, and olive oil. It is silky, refreshing, and surprisingly satisfying.
The emulsified oil gives body without heaviness, and the vinegar wakes up every sip.
Serve it very cold in a glass or bowl with crunchy toppings like diced veggies and croutons. You will crave it during heat waves.
Use peak season tomatoes for sweetness and balance, and do not skimp on the oil. A short rest in the fridge helps the flavors marry beautifully.
4. Pulpo a la Gallega (Polbo á Feira)
Pulpo a la Gallega is tender octopus served on warm potatoes, showered with paprika, coarse salt, and olive oil. The wood plate and soft steam make it feel celebratory and humble at once.
Octopus turns buttery when cooked right, with a gentle chew that keeps you nibbling.
Ask for it at fairs or cozy tabernas in Galicia. The smoky paprika and fruity oil mingle with the briny sweetness of the octopus.
Pair it with young Albariño and fresh bread to mop the juices. Simple technique and top ingredients create real magic here.
5. Fabada Asturiana
Fabada Asturiana is a slow simmered bean stew that hugs you from the inside. The star is creamy fabes, large white beans that keep their shape and turn velvety.
Chorizo, morcilla, and pork belly lend smoky depth and a brick red broth that stains the spoon.
It is winter food, but irresistible anytime you need comfort. Serve it with crusty bread and a glass of Asturian cider poured high for bubbles.
Patience is the secret, plus a gentle simmer so the beans do not break. Expect leftovers to taste even better tomorrow.
6. Cochinillo Asado (Roast Suckling Pig)
Cochinillo Asado is a Castilian showstopper, a tiny pig roasted until the skin shatters like glass and the meat turns milk tender. The seasoning is minimal, letting the pork and wood fired oven speak.
Servers sometimes cut it with a plate to prove crispness.
It is rich, celebratory, and best shared by a group with roasted potatoes and simple salad. Expect juices that glisten and perfumed aromas wafting from the platter.
Pair with a bold red from Ribera del Duero. Booking ahead in Segovia or Ávila is smart, as the best houses fill up fast.
7. Pa amb Tomàquet (Pan con Tomate)
Pa amb Tomàquet is minimalist perfection. Toasted country bread rubbed with cut tomato, drizzled with fruity olive oil, and sprinkled with flaky salt becomes more than the sum of its parts.
The juice sinks into the crumb, while the crust stays crisp and crackly.
Eat it as breakfast, a snack, or a base for jamón ibérico. You will wonder why you ever needed fancier toppings.
Use ripe vine tomatoes and good bread for the magic to happen. A raw garlic rub is optional but thrilling if you like a punch.
Keep it simple.
8. Patatas Bravas
Patatas Bravas are the tapas you order without thinking, then fight over until the plate is clean. The potatoes are fried or roasted until crisp, then doused with a tangy, lightly spicy bravas sauce.
A swirl of aioli cools the bite and keeps you reaching for more.
Every bar has a version, from smoky to tomato forward. You will taste paprika, vinegar, and garlic in different balances.
The key is contrast, crunchy edges against creamy sauce. Pair with beer, sidra, or vermouth on ice.
They are simple, addictive, and a perfect gateway into Spanish snacking.
9. Jamón Ibérico de Bellota
Jamón Ibérico de Bellota is Spain’s crown jewel, cured ham from acorn fed Iberian pigs that roam oak forests. The fat melts at body temperature, releasing nutty sweetness and a long, savory finish.
Thin slices glisten like rubies and seem to disappear on your tongue.
Eat it on its own with bread or alongside a dry fino or manzanilla. You will appreciate the aroma shift as it warms.
Savor the ham slowly, letting each slice bloom. A small portion satisfies because the flavor is so deep.
This is luxury you can taste and feel.
10. Cocido Madrileño
Cocido Madrileño is a hearty chickpea stew served in courses. First comes the golden broth as soup, then the chickpeas and vegetables, and finally the meats.
It is weekend food meant for gathering, with generous platters and slow conversation.
Expect chorizo, morcilla, beef shank, and sometimes jamón bones lending depth. You will feel warmed to your toes after a bowl.
A drizzle of olive oil and a bit of cabbage brighten the richness. Save room, because each course builds on the last.
Traditional casas de comidas make it a comforting ritual.
11. Pisto Manchego
Pisto Manchego is La Mancha’s answer to ratatouille, a gentle stew of tomato, zucchini, peppers, and onion. Slow cooking turns everything jammy and sweet.
Often crowned with a fried egg, it becomes a complete, satisfying meal with bread to scoop.
You will taste the sun in those vegetables when they are at peak ripeness. It works warm or room temperature, a flexible dish for any table.
Add a few slices of chorizo if you want a meaty twist, though it is lovely vegetarian. The simplicity lets Spanish olive oil shine brightly.
12. Calçots with Romesco
Calçots are sweet, oversized spring onions grilled until blackened outside and silky within. Peel the char, dunk the tender core into romesco, and try not to grin.
The sauce, thick with roasted peppers, tomatoes, almonds, and hazelnuts, is smoky, nutty, and bright.
Calçotadas turn this into a party with bibs, wine, and laughter. You will get messy in the best way.
Seasonality is key, usually late winter to early spring in Catalonia. If you cannot find calçots, fat scallions work.
The ritual and flavor make it unforgettable outdoor eating.
13. Bacalao al Pil Pil
Bacalao al Pil Pil is a Basque classic that feels like culinary magic. Salt cod gently confits in olive oil with garlic and chili, then the pan is swirled until the gelatin emulsifies into a silky sauce.
The result is glossy, delicate, and deeply savory.
It is simple but technique driven, rewarding patience and gentle heat. You will taste the ocean without heaviness.
Serve with bread to capture every drop of sauce. Quality salt cod and good oil matter here.
Once you master the swirl, you will crave that luscious texture again and again.
14. Rabo de Toro (Oxtail Stew)
Rabo de Toro is a slow braise that turns tough oxtail into spoon tender treasure. Red wine, onions, and carrots melt into a glossy sauce clinging to every shred.
The collagen gives body and a lip smacking finish that feels luxurious.
Serve it with fries, mashed potatoes, or a simple rice to catch the sauce. You will want bread for chasing the last bits.
It is traditional around bullfighting festivals, but loved far beyond that context. A long simmer and patient skimming are the secrets to clarity and depth.
15. Arroz Negro
Arroz Negro is dramatic and delicious, a squid ink rice that turns jet black and briny. Tender squid or cuttlefish lends sweetness, while the ink brings deep ocean flavor and color.
A dollop of garlicky aioli on top adds contrast and creaminess with each bite.
You will find it along the Mediterranean coast, often cooked like a paella. The goal is flavorful rice with a light crust underneath.
Squeeze lemon over for brightness. It looks intense but tastes balanced and comforting.
Share it in good company with chilled white wine.
16. Salmorejo Cordobés
Salmorejo is gazpacho’s richer cousin from Córdoba, a thick emulsion of tomato, bread, garlic, vinegar, and olive oil. It is velvet smooth and satisfying.
Topped with chopped jamón and grated egg, it becomes a small meal you can eat with a spoon.
Serve it very cold and let the olive oil perfume the surface. You will taste intense tomato and a gentle tang.
Use ripe tomatoes and stale bread for proper texture. It is perfect for hot afternoons when you still want something indulgent.
A drizzle of extra oil at the end feels right.
17. Marmitako
Marmitako is a Basque fisherman’s stew built around tuna, potatoes, and peppers. The broth is fragrant with paprika and onions, wrapping the flaky fish in warmth.
It started as a humble pot on boats, now a hearty home favorite.
Cook the potatoes until they release starch and thicken the liquid slightly. Add tuna at the end so it stays tender.
You will want a spoon and a hunk of bread. It tastes like sea and hearth together.
A young Txakoli wine brings zing to balance the cozy richness.
18. Croquetas de Jamón
Croquetas de Jamón hide a creamy béchamel dotted with minced ham inside a crisp breadcrumb shell. One bite and you get contrast, crunch giving way to silky, savory filling.
They are hot, addictive, and disappear fast from any table.
Fry them gently so they do not burst, and chill the mixture well beforehand. You will taste nutmeg and jamón in a cozy balance.
They pair nicely with a cold beer or sparkling cava. A squeeze of lemon is optional but bright.
Small, perfect, and comforting, these are essential tapas.
