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

Think ratatouille is something you’d only ever get served in a French restaurant? Think again. Okay, so it’s not technically ratatouille, but pisto is often called the Spanish version of the classic French dish. The recipe sees tomatoes, peppers, zucchini, onions, and garlic...See more