Spain
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.
Fideuà
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.