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Arros negre or arroz negro is a valencian and catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella.
Example of Arros negre recipe.
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Chicharron is a dish made of fried pork rinds.
Example of Chicharron recipe.
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Fideua is a dish typical of the valencian community, in spain.
Example of Fideua recipe.
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Pinchitos is a moroccan influenced dish typical of the spanish autonomous community of andalusia.
Example of Pinchitos recipe. |
Pringa is a spanish dish which is particularly popular in rural andalusia.
Example of Pringa recipe.
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Paella is a rice dish that originated in its modern form in the mid-19th century near lake albufera, a lagoon near the eastern coast of spain's valencian region.
Example of Paella recipe.
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An empanada is a stuffed bread or pastry.
Example of Empanada recipe.
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Hornazo is a sort of spanish meat pie eaten in the provinces of salamanca and avila made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs.
Example of Hornazo recipe.
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Fabada asturiana, typically served with crusty bread and asturian cider
Example of Fabada asturiana recipe.
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Cream caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to creme brulee, which is custard with a hard caramel top.
Example of Cream caramel receipe.
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Churros, sometimes referred to as a spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in madrid, capital of spain.
Example of Churro recipe.
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A palmier is a spanish or french puff pastry in palm shape or butterfly shape, sometimes called palm leaves or elephant ears or glasses.
Example of Palmier recipe.
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