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This is the second of a series of blog posts in which we travel through the rich and varied culinary landscape of Spain. From north to south, east to west, we 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!   

Pimientos del Padrón (VG) 

Pimientos del Padrón are small, bright green peppers that come from the municipality of Padrón, in Galicia. They are a fantastic vegan dish enjoyed pretty much all over Spain, usually as a tapa or accompaniment. Pimientos are served warm, after being fried in olive oil and generously sprinkled with flecks of coarse sea salt. The fun fact is that eating them is like gambling with the integrity of your tongue. While for the most part they are mild in flavour, approximately one out of ten are rather spicy. Unfortunately, you can’t distinguish which one is which, creating tension and lots of laughter when sharing this traditional food with a group of friends. It is said that the heat shows up in those green peppers that absorb less water and more sun than average.  

Legend has it that these unpredictable pimientos were brought from Mexico to Galicia in the 16th century by some Franciscan monks. They began cultivating them in the convent of San Antonio, in the parish of Herbón, which is located in the concello (“municipality” in the Galician language) of Padrón. Over time, and due to the region’s cooler Oceanic climate, the peppers obtained their special taste and evolved into a strain that’s different from their American ancestors. Ready to play the Spanish tongue roulette? Go get a tapa of Pimientos del Padrón and let us know if you were the unlucky one among your mates!  

Source: Wikimedia Commons

Fideuà (VE*) (VG*) 

It is believed that this Valencian classic (also popular in Catalonia) was born at the beginning of the 20th century in the port town of Gandia, or rather, in the waters of the area. The tales about its origins vary slightly, but they all involve fishermen and an ingenious swap. Gabriel Rodriguez Pastor used to work as a cook in a boat called Santa Isabel, and he often served a type of seafood Paella to its sailors using the fish that had not been sold. One day, it appeared that there was no rice available aboard and panic took over. Rodriguez grabbed a pack of spaghetti, broke them into small pieces and cooked his never-disappointing meal utilising pasta instead. Unwittingly, he had invented Fideuà. 

Fideuà is a close relative of the world-famous dish Paella, but it substitutes rice with vermicelli type noodles named fideos. It employs a variety of seafood ingredients like rockfish, monkfish, cuttlefish, prawns and/or langoustines, among others. The pasta is first browned in olive oil and then simmered in a rich fish broth, which is added at intervals without much stirring. It is traditionally served with aioli and a squeeze of lemon in the very same pan wherein it’s cooked. Is your mobility programme in Valencia? Go to the Goya Gallery restaurant, where you will be able to order the best Fideuà in the world! ¡Ñam-ñam! (Nom, nom!)  

Cocido madrileño 

No trip to Madrid is complete without trying the city’s flagship dish: cocido madrileño. It is a hearty and filling stew cooked in a large cauldron with chickpeas, vegetables and various types of meat as the main ingredients. The curious thing about cocido madrileño is that, despite being regarded as a single dish, it’s eaten in three steps, or as Madrid people call them “vuelcos.” Once all the ingredients are ready, they are separated and served on different plates. The first course is the broth where all the items have been prepared, which is enjoyed as a soup sometimes with fideos added in. The second one contains chickpeas and a good portion of vegetables such as carrots, cabbage, potatoes and onions. Finally, there's the meat, which includes several cuts of pork as well as beef and chicken.  

The origins of cocido madrileño aren't fully known, but it is thought to be the natural evolution of other stews from the region. At first, it was a popular food amongst the less affluent segments of society, but it eventually managed to sneak into the tables of wealthy households. As it is a hot dish, cocido madrileño is normally served in winter as a warm comfort food. It is usually consumed at lunch during family gatherings, but also at restaurants and taverns. One of these places is Casa Lardhy, which has been offering cocido madrileño to its customers since 1890. Fancy trying some?  

Ensaïmada (VE*)

Ensaïmada is the undisputed queen of pastries of the Balearic Islands, more specifically from the largest of them all: Mallorca. This sweet snailed-shaped bread is made with water, flour, sourdough, eggs, yeast, sugar and pork lard. Its characteristic form is achieved by rolling a flattened piece of dough, which is then moulded into a circle before baking it and adding a generous amount of powdered sugar. Generally, ensaïmades are relished as a breakfast treat, enjoyed by dunking them into hot coffee, but also as an afternoon merienda after school or work. Don’t worry, if you really want it to be a dessert, nobody will give you strange looks. 

Broadly speaking, there are two types of this islander pastry: plain and stuffed. The most famous and a must-try filled ensaïmada is “cabell d’àngel” (“angel hair)” made with pumpkin pulp and sugar. Ensaïmades can be ordered either as a single item for one person or in a larger size, which is then cut up for sharing. Wondering about its origins? As could not be otherwise, the genesis of this sweet bread is shrouded in mystery. Some believe it has Arab origins, while others point towards a Jewish ancestry. In any case, the first written reference was found in a book of regional recipes, dating back to the 17th century. If you are in Mallorca, visit Inca and stop by the Forn Sant Francesc, which is one of the best bakeries to get an authentic ensaïmada. 

Source: Wikimedia Commons

Bacalao al pil pil 

Bacalao al pil pil is one of the most celebrated dishes of the Basque Country, a region that has one of the highest per capita concentrations of MICHELIN-starred restaurants in the world. It is a tender cod-based meal with a smooth flavour, which is typically served at Easter time. To prepare it, you need cod, garlic, dried chilies and a generous quantity of olive oil. The process goes as follows: the garlic and the chilies are sautéed in olive oil until golden and removed. The fillets of the skin-on cod are briefly cooked in the same pan and then put aside. At this point, the garlic and the spices are added back, and the oil is whisked vigorously until emulsified into a fantastic pil pil sauce.  

There is no concrete evidence on the exact date of the creation of this Basque delicacy. However, according to a popular legend, Bacalao al pil pil finds its origins in the 19th century when a merchant from Bilbao mistakenly bought large quantities of cod. Simón Gurtubay placed an order where he had requested 20 o 22 cod, but he received 20,022 portions instead. This is because someone had mistaken the "o" ("or," in English) for a zero. At that time, due to the Spanish Carlist War, the availability of ingredients was very limited, so with only olive oil, garlic and chillies, Gurtubay invented this cod recipe and sold it to the population. Some historians argue that this legend is just a tale and assert that Bacalao al pil pil is an evolution of other cod-based dishes. 

Source: Wikimedia Commons

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

(VE) Vegetarian  

(VE*) It can be made vegetarian  

(VG) Vegan  

(VG*) It can be made vegan