Main Dishes
| Name | Image | Region | Type | Description |
|---|---|---|---|---|
| Arroz a la cubana | rice dish | a dish consisting of rice, a fried egg and tomato sauce. | ||
| Arròs negre Arroz negro, paella negra |
Valencian Community | rice dish | a cuttlefish (or squid) and rice dish very similar to seafood paella. It is made with cephalopod ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. | |
| Chicharrón (Pork Scratchings) | Andalusia | Pork dish | a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef. | |
| Chireta gireta, or girella |
Aragon | Pudding | an Aragonese type of haggis. | |
| Cuchifritos "cochifritos"* |
Castilla-La Mancha, Castilla y León and Extremadura | meat dish | a fried lamb or goat meat along with olive oil, garlic, vinegar, basil, rosemary, bay leaves, and spearmint. | |
| Escabeche | referring to both a dish of poached or fried fish, and not only fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. | |||
| Fideuà Fideuada |
Valencian Community | noodle dish | a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with allioli sauce (garlic and olive oil sauce). | |
| Gachas | Andalusia | an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. | ||
| Gazpacho manchego | Manchego cuisine | staple dish | pieces of torta de Gazpacho, also known as torta cenceña, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew. | |
| Merienda | a midday meal had in Spain around 6:00 p.m. to fill in the meal gap between lunch and dinner. It is a simple meal that often consists of a piece of bread and cheese, cold meat, chocolate, etc. | |||
| Paella |
rice dish | a saffron rice dish combined with white fish, shrimps, squids and clams. Rice can be mixed with fish and meat (Mixed paella) or vegetables (Vegetarian paella). The name "paella" comes from the name of the special pan used for the cooking. | ||
| Pescaito frito |
Andalusia | seafood | fried fish | |
| Pinchitos | Andalusia | meat dish | a Moroccan influenced dish consisted of small cubes of meat threaded onto a skewer (pincho) which are traditionally cooked over charcoal braziers. | |
| Pringá | Andalusia | meat dish | It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat that is slow cooked for many hours until the meat falls apart easily. | |
| Ropa vieja | Canary Islands | meat dish | shredded flank steak in a tomato sauce base |
Read more about this topic: List Of Spanish Dishes, Dishes
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—Paula Wolfert, U.S. cookbook writer. Paula Wolfert’s World of Food, Introduction, Harper and Row (1988)