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This is the first of a series of blog posts in which we will travel through the rich and varied culinary landscape of Spain. From north to south, from east to west, we will explore the most renowned dishes, but also the lesser-known eats Spaniards go crazy about. 

Without further ado, get your bib ready and let’s dig in!  

Calçots (VG) 

No one loves onions as much as the Catalans! But they don’t lose their minds over regular white onions, but calçots, which are said to be a cross between a spring onion and a leek. Every year, between December and April is calçots season and locals get together with friends and family in calçotada feasts to pig out on this larger, milder and less bulbous type of onion. This food is cultivated around the city of Valls, in Tarragona, and holds a protected geographical indication from the European Union.  

Calçots are grilled over a hot fire until nicely charred. Then, they are wrapped in newsprint and served on terracotta tiles. And that’s where the fun starts! To eat a calçot properly, peel off the blackened outer layer from top to bottom, dip the meaty inner part in Romesco sauce, lift the calçot above your head and, finally, lower it into your mouth. Usually, bibs and gloves are provided, but be prepared to get dirty. If you are doing your mobility programme in Catalonia or Valencia region, gather your friends, hop on a train and enjoy a beautiful winter day eating calçots in Valls! 

Source: Pixabay

Huevos rotos (VE*) 

There’s nothing as simple and satisfying as huevos rotos, also named huevos estrellados, which is a staple of Madrid’s food scene. But let me warn you up to Spain’s most basic culinary rules: huevos rotos are not meant to be enjoyed at breakfast, but at lunch or dinner. This dish consists of a few fried eggs, which are placed on top of a mound of fried potatoes. It often comes accompanied by bits of chorizo or slices of Spanish jamón, though it accepts variations. For instance, if you are vegetarian, you can get it with grilled green peppers. 

When consuming huevos rotos, you are advised to cut up the eggs with the tip of the knife, so the yolk spills out onto the potatoes. It is important that the fries are not too crispy in order for them to absorb part of the yellow. This was a traditional meal amongst the humblest social classes, but due to its deliciousness, it quickly spread to all levels. As with many Spanish food items, experts do not agree on the origin of huevos rotos. However, what is widely accepted is that Madrid’s Casa Lucio restaurant elevated this dish to international acclaim, keeping it in its menu since 1975.  

Fabada asturiana 

In rainy northern Spain, there are few foods more iconic than fabada asturiana, the signature dish of Asturias. It is a rich highly caloric stew made with fabes (white beans in the Asturian language) and a battery of types of pork, such as chorizo sausage, black pudding (morcilla) and bacon. Other pork-derived meats can be added to the taste of each chef. Due to its heaviness, fabada asturiana is very popular during the cold winter months, and it is usually savoured at lunch to avoid the menace of a disrupted night. 

Despite originating in Asturias, this dish has grown to become one of Spain’s most famous, if not the number one, casseroles. It probably started being consumed sometime around the 16th century amongst native poorer families, although the earliest recorded historical evidence of the stew only dates back to 1884, when it was first portrayed in the local newspaper El Comercio. Which is the best fabada asturiana you can get your hands on?, you might wonder. Every year, restaurants from all over the region and beyond compete in the ‘Best Fabada in the World’ contest. In 2022, Cocina Cabal de Oviedo emerged triumphant.  

Source: Wikimedia Commons

Salmorejo (VE*) (VG*) 

Salmorejo is a very simple and affordable tomato-based soup that comes from Córdoba, which is one of the most magnificent cities of Spain’s Andalusia region. It is an essential starter in summer, as it is served and eaten cold, helping withstand the hot climate of the area. Salmorejo is made of fresh tomatoes, garlic, bread and olive oil. It is usually garnished with hard-boiled eggs and diced serrano ham to provide protein to the dish. Salmorejo sounds a lot like gazpacho, right? Well, we can say that they are cousin soups, with the main difference being that salmorejo is thicker and has a more vibrant pink-orange appearance due to the amount of bread used in its preparation.  

The first version of the dish was named salmorejo blanco (white salmorejo in English) since it didn’t include tomatoes, which were imported to Europe in the 16th century. You can find salmorejo sold in cartons as a ready-made soup in most supermarkets, but these mass-produced items are nowhere near as good as the real deal. A few places you can go to try this refreshing food in Córdoba are Mesón San Basilio, Taberna la Montillana and Puerta Sevilla. Enjoy! 

Source: Pixabay

Tortilla de patatas (VE) 

People in all corners of Spain love tortilla de patatas, also known as tortilla española, which is considered to be a national culinary treasure. Each household has their go-to recipe, with some preferring the tortilla runny and others consuming it properly cooked. To prepare this traditional dish all you need is potatoes, eggs, olive oil and salt. There is an ongoing old debate about whether to add onion or not, a controversy that can keep Spaniards entertained for hours. Purists insist that a true tortilla is pure egg and potatoes, while onion advocates claim that it enhances the flavour of the dish. Personally? I am a hard pro onion-er. Some people like adding peppers or morcilla to it, further infuriating the traditionalists. 

Tortilla de patatas is typically served at room temperature as a tapa or warm as the main meal for lunch or dinner. It is hard to pinpoint the exact origin of this food item, but we can surely state that it cannot be before the fifteenth century. Potatoes were not known in Europe until the first Spanish conquistadores brought them from South America. According to some legends, tortilla española was invented in the Basque speaking areas of Spain during the first decades of the 1800s, while some researchers situate its origins in the Extremadura region, concretely in the small village of Villanueva de la Serena. Either way, you will find good tortilla de patatas all over Spain. ¡Buen provecho and long live the onions! 

Source: Pixabay

That’s all for today. Stay tuned for more articles on Spanish cuisine. Hope you have enjoyed it :-) 

Which foods have you tried in Spain? Which one is your favourite? Let us know in this Discussion Topic. 

(VE) Vegetarian 

(VE*) It can be made vegetarian 

(VG) Vegan 

(VG*) It can be made vegan