Paella is one of the most well-known dishes in Spanish cuisine, and a dish you may have already tried at your local restaurant. But authentic paella originates from the Valencian region. “Paella” in the Valencian regional language, means “frying pan”. Ingredients for Paella Valenciana include chicken or rabbit, rice, beans, and saffron for seasoning and colour. A seafood paella swaps the meat for seafood.
Gazpacho is a tomato-based soup and is Andalucian in origin. Made from ripe tomatoes, olive oil, garlic, bread, peppers, and cucumber blended together, this soup is served chilled, sometimes in glasses. This may strike some as strange at first, but it is a refreshing savoury treat in the heat of summer.
A tapa is an appetizer in Spanish cuisine, and one staple tapa is patatas bravas (“brave potatoes”), in which potatoes are cubed, fried, and often served with a spicy tomato sauce.
Jamón, or cured ham, is also a staple, made by salting a leg of ham and hanging it to dry. Jamón Serrano (“of the mountain”) comes from white pigs and is what you’ll commonly see in Spain. Another type, Jamón Iberico, is more expensive and comes from black pigs. Thin slices of melt-in-your-mouth jamón are a good salty accompaniment to wine before having your main dish.