We start our list with the ultimate tapas bar classic – croquetas. Many countries do their own version of croquettes, but the Spanish have them down to a fine art. The best ones combine some unforgettable Iberian flavors, whether jamón (cured ham), morcilla (blood sausage) or...See more

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For many, this colorful rice dish epitomizes Spanish food. However, many Spanish people actually see paella as a Valencian dish, not a national dish. But that shouldn’t stop you from making it at home. Traditional paellas often use chicken or rabbit (or both), but many chefs will...See more

You might not picture winter warmers when you think about Spanish food. However, it can get pretty cold on the Iberian peninsular and when it does, the locals love to tuck into a hearty fabada. This popular bean stew is perfect when the temperatures drop and definitely packs a punch when it comes to flavor. You can throw all sorts of spicy meats into your stew, including chorizo, morcilla (blood pudding), and more. Traditionally, fabada hails from the Asturias region. However, there are plenty of regional variations you can try throughout Spain.

Pulpo a la gallega

More from abejime

For many, this colorful rice dish epitomizes Spanish food. However, many Spanish people actually see paella as a Valencian dish, not a national dish. But that shouldn’t stop you from making it at home. Traditional paellas often use chicken or rabbit (or both), but many chefs will...See more

You might not picture winter warmers when you think about Spanish food. However, it can get pretty cold on the Iberian peninsular and when it does, the locals love to tuck into a hearty fabada. This popular bean stew is perfect when the temperatures drop and definitely packs a punch when it comes to flavor. You can throw all sorts of spicy meats into your stew, including chorizo, morcilla (blood pudding), and more. Traditionally, fabada hails from the Asturias region. However, there are plenty of regional variations you can try throughout Spain.

Pulpo a la gallega