Paella
While Spain boasts many different rice-based dishes, paella is by far one of the most popular and distinctive Spanish dishes. Hailing from Valencia, paella comes in several different versions, the most traditional ones being rabbit, chicken or seafood. The preparation of paella is time-consuming, but it is slow cooking in a special pan that allows you to fully bring out all the flavors and aromas. A special variety of rice, pieces of meat and seafood are cooked over low heat along with green beans, white beans, red pepper and spices such as saffron and rosemary. It is also worth trying the version where the rice is colored with squid ink a deep navy blue color.
Jamon Iberico
Classic Spanish delicacy from the gourmet category in the shape of a characteristic, large leg hanging from the ceilings of shops and bars. Spanish maturing ham is quite a delicacy for the inhabitants of this country. It is used not only as a tapas snack, but also as the main dish of an exquisite evening. Iberico ham is made from only one type of semi-wild pig (cerdo iberico). The product is aged at a low temperature for at least nine months to get its rich, deep flavor and aroma. The ham is then plentifully salted and left for about three months. The salt is then rinsed off and the product is matured (with drying at the same time) for 6-9 months. The very process of slicing the ham is also highly revered. The slices must be thin enough to give the meat a velvety texture. There is even a special profession – cortador de jamón, in which specially trained employees of shops or restaurants are engaged in cutting ham professionally.
Gazpacho
Some will say that gazpacho is nothing more than a cold tomato soup, but this laconic description does not reflect the full range of flavors that characterize this simple dish. The traditionally prepared gazpacho consists of fresh vegetables ripened in the Spanish sun: tomatoes, cucumbers and red pepper, which are rubbed into a smooth mass with the addition of the best quality olive oil, garlic and stale bread. Chilled gazpacho is served as a separate dish in a bowl or as an appetizer in a glass with a sprig of celery. In Andalusia, gazpacho is served every day throughout the summer, as it perfectly refreshes and cools you, providing you with the necessary vitamins, without feeling heavy. Gazpacho is available in any self-respecting tapas bar. You should also try a slightly richer version of the Cordoba cold soup called salmorejo, which is often served with chunks of Iberian ham.
Spanish tortilla
Many tourists are surprised to see a Spanish tortilla because it does not resemble its namesake known from Latin American cuisine. Spanish tortilla, also known as tortilla de patatas, is a thick omelette with the addition of potatoes. Some Spaniards say that adding onions spoils the whole effect, but there are also some who do. First, the diced potatoes are slowly fried in olive oil until tender, then the beaten eggs are added to the pan. Nowadays, you can also find various innovative flavor combinations in restaurants, including fried chorizo, grated cheese, chives or vegetables, but the most traditional version consists only of eggs and potatoes. Tortilla Española is often served cut into pieces, like pizza. It can be served hot or cold, as a side dish or as one of the many tapas. Larger tortillas can be eaten for breakfast or lunch as a standalone dish.
Churros
Churros is a sweet, popular snack made of deep-fried puff pastry, sprinkled with sugar crystals before serving. Churros are usually long, spiral shaped, making them perfect for crunching on the go, straight out of a paper tube. You can find slightly thicker or thinner versions in different parts of the country, but apart from the shape, they are not very different. They are often served with delicious hot chocolate, in which they are dipped to spice up the taste. These delicacies can be found literally everywhere, in cozy cafes and street stands.
Source: r.pl