Food of Spain

Saffron rice cooked in a wide pan with chicken, rabbit and green beans, with a crisp bottom layer.

Thick potato and onion omelette served warm or at room temperature.

Madrid's chickpea stew with vegetables and meats, served in courses of broth then meat and chickpeas.

Asturian white bean stew with chorizo, morcilla and pork.

Spanish ratatouille of tomatoes, peppers and zucchini, often topped with a fried egg.

Tender meatballs simmered in a tomato or almond sauce.

Garlicky chicken browned in olive oil and finished with lemon or stock.

Basque hake in a green parsley and garlic sauce with clams.

Galician boiled octopus sliced over potatoes with olive oil, paprika and salt.

Black rice cooked with squid ink and seafood, served with garlic alioli.

Valencian noodle paella made with short thin noodles and seafood.

Slow-braised oxtail stew from Andalusia.

Slow-roasted lamb with herbs and potatoes, a Castilian specialty.

Toasted bread rubbed with ripe tomato, olive oil and salt.

Toasted bread with olive oil and thin slices of Iberian ham.

Fried dough sticks dipped in thick hot chocolate.

Fried potatoes with spicy tomato sauce and garlic mayonnaise.

Crisp fried squid rings tucked into a crusty roll, a Madrid classic.

Creamy bechamel croquettes with ham, chicken or cod, crumbed and fried.

Shrimp sizzling in olive oil with garlic and chili.

Small green peppers blistered in oil and sprinkled with salt; some are hot.

Thin slices of cured ham, nutty and rich.

Cold Andalusian soup of tomatoes, cucumber, pepper and olive oil.

Thicker cold tomato and bread soup from Cordoba, topped with egg and ham.

Castilian garlic soup with bread, paprika and a poached egg.

Galician broth with white beans, greens and potatoes.

Everyday salad of lettuce, tomato, onion, tuna, olives and egg.

Spanish potato salad with tuna, carrots, peas and mayonnaise.

Catalan salad of roasted eggplant, peppers and onions in olive oil.

Crisp, airy Catalan bread used for pan con tomate.

Galician double-crusted pie filled with tuna, peppers and onion.

Smooth baked caramel custard.

Catalan custard with a burnt sugar crust, flavored with lemon and cinnamon.

Galician almond cake dusted with powdered sugar.

Nougat made with almonds and honey, hard or soft.

Creamy rice pudding flavored with cinnamon and lemon.

Bread slices soaked in milk and egg, fried and sprinkled with cinnamon sugar.

Valencian cold drink made from tiger nuts, sweet and creamy.

Espresso with steamed milk, a staple breakfast drink.

Espresso cut with a splash of warm milk.

Chocolate milk drink loved by children.

Fresh-squeezed orange juice served in cafes everywhere.

Icy lemon slush for summer.

Sweet Valencian oranges are juiced, eaten fresh and used in desserts.

Spain is the world's top olive oil producer and loves table olives.

Marcona almonds are enjoyed salted as snacks and in sweets.

Fresh and dried figs enjoyed with cheese and ham.

The world-famous red threads of La Mancha that color and perfume paella.

Huelva grows much of Europe's strawberries.

Juicy red arils eaten fresh or in salads, from the south and east.