Dylan O'Neal A4

Native dishes

Papas arrugadasCanary Islands a representative Canarian dish of boiled and salted small potatoes usually served with a pepper sauce, mojo,[1] or as an accompaniment to meat dishes.

Patatas bravas
papas bravaswidely expanded throughout Spaina fried potato dish served warm with a spicy tomato sauce. It is traditionally accompanied by a glass of beer or any kind of wine.

FideuadaValencian Communitynoodle disha noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with aioli sauce (garlic and olive oil sauce).

GachasAndalusiaan ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt.

Gazpacho manchegoManchego cuisinestaple dishpieces of torta de Gazpacho, also known as torta cenceña, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew.

Common or exotic foods used in food preperation

Quince cheesemembrillo jelly a sweet, thick, quince jelly or quince candy.

Lechazoa Spanish meat made from unweaned lambs,

Calçot a variety of scallion known as Blanca Grande Tardana from Lleida.

Herbs & Spices


Often used alongside cinnamon and nutmeg, cloves are also an essential Spanish spice. They go into almost everything in Spanish cooking from soups and stews, to sauces and sweet dishes. They can be cooked whole or ground with other spices such as black peppercorns. They are highly aromatic and have a beautiful intense flavour so are used sparingly.


As with cloves, nutmeg is used widely in Spanish dishes such as the famous Creme Catalan and other custard dishes. It is also used in many chicken or potato dishes and is essential for cheese sauces and is often used to flavour Spanish style meatballs or "albondigas". It can be used ground but freshly grated whole nutmeg has the most flavour.