An important specialty Spanish food is jamon Serrano which is a special
ham that is salt-cured. This type of Spanish ham is not smoked.
Sausages are also very popular in the Spanish diet. Chorizo and Salchichon are examples of hard sausages while sobrasada is a
soft and spreadable sausage. A Spanish menu is accompanied by a
Spanish red wine. The Rioja and Montilla are famous, though there
are many varieties of tintos, blancos and rosadas. Salads and
fried potatoes come as entrees in a typical Spanish food menu.
Desserts are made of eggs, ground almonds, flour and milk.
List of Spanish Tapas
Albondigas - Meatballs
Alitas de pollo - Chicken wings
Almejas - Clams
Berenjenas horneadas - Roasted aubergines
Butifarra - Sausage from Catalunya
Calamares - Battered squid
Callos - Tripe
Caracoles - Snails
Chistorra - Spicy sausage
Chopitos - Small cuttlefish fried in batter
Chorizo al vino - Spicy sausage pan-fried in red wine
Cogollos fritos - Lettuce fried in garlic and oil
Criadillas - Bull's testicles
Costillas - Ribs
Croquetas - Croquettes, normally with ham, chicken or cod
Diablitos picantes - Mini hamburgers
Escombros - Fry up of bits of small squid.
Figatell - Speciality of Valencia meatballs of pork and liver
similar to faggots
Gambas pil pil - Sizzling Prawns in Olive Oil and Garlic
Gambas rebozadas - Battered prawns
Huevos de codorniz - Quail's eggs
Jamon serrano - Spanish ham
Judias blancas - Butterbeans and whole cloves of garlic in a
white wine vinegar
Longaniza blanca - Normal sausage colour but not as spicy as longaniza roja
Longaniza roja - A speciality of Aragon, red spicy pork sausage
Magro - Pork in a paprika/tomato style sauce
Manitas de cerdo - Pig's trotters
Mejillones - Mussels
Merluza a la Romana - Hake with a very thin batter
Morcilla - Black pudding
Muslitos de mar - A croquette of crab-like meat skewered on a
Orejas de Cerdo - Pig's ear
Patatas a lo pobre - Potatoes with onions and peppers
Patatas alioli - Potatoes in a garlic mayonnaise
Patatas bravas - Potatoes in a spicy sauce
Pinchito - Kebab
Pollo al ajillo - Chicken in garlic
Queso Manchego - Manchego cheese in varying degrees of maturity
Rabo de Toro - Bull's tail or oxtail
Sepia - Cuttlefish
Sesos - Brains, usually lamb or calf
Tortilla Espanyola - Spanish potato omelette but can also have
peas, ham etc
The Spanish recipes below kindly submitted by visitors to TorreviejaInformation.com :
Kindly submitted by Jane, (from Middleton, Leeds, England), one of our regular website visitors.
Paella Valenciana (Paella is a traditional rice dish of Spain - made with
seafood, chicken, rabbit or vegetables. The rice you use in your paella depends
on your preference - whole grain rice or wild rice or the short grained Spanish
rice which is used for traditional Spanish rice dishes.)
4 cups of rice
8 cups of stock
8 - 10 each of prawns and mussels
200 gm of shrimps
2 tomatoes chopped
3 -4 cloves of garlic, finely chopped
Few strands of saffron
Sauté garlic in a pan with little olive oil. Add tomatoes, shrimps and saffron,
then cook till soft. Add rice and stock and salt and cook for about 20 minutes.
Add prawns and mussels and cook for a few minutes more with a lid.
Kindly submitted by Kath, (from Barrow-in-Furness, Cumbria, England), one of our regular website visitors.
If you like the taste of french fries, you'll love the Spanish
tortilla. When made correctly, the Spanish tortilla is a
delicious half-inch thick "cake" of fried potatoes mixed with
fried eggs and onions. After cooking, the tortilla can be cut
into pizza-like triangles to serve 4-6 people, or cut into
squares to give a whole group a bite-sized toothpick sample.
1 cup olive oil
four large potatoes (peel and cut into small pieces about 2mm
salt to taste
one large onion, thinly sliced
four large eggs.
Some people add thin slices of red pepper together with the
Heat the olive oil in a 9-inch skillet, add potato pieces, one
slice at a time so that they don't stick. Alternate layers of
potato and onion. Cook slowly, medium flame. Do not fry!!
Turn occasionally until potatoes are tender, but not
brown. They must be loose, not "in a cake".
Beat the eggs in a large bowl with a fork. Salt to taste. Drain
potatoes. Add potatoes to beaten eggs, pressing them so that the
eggs cover them completely. Leave for 15 minutes, then heat 2
tbsps of the olive oil in a large skillet. Add potato-egg
mixture, spreading quickly. Lower the heat to medium-high. Shake
pan to prevent sticking (very important!!) When potatoes start to
brown, put a plate on top skillet and flip to cook other side,
adding another tbsp of oil. Brown on the other side. Can flip
three or four times for better cooking.
Battered Aubergines in Tomate Triturado
Kindly submitted by Colin, (from Ilkeston, Derbyshire, England), one of our regular website visitors.
Red peppers (small quantity)
Herbs to taste
No precise quantities are required but the volume of the fried aubergines should be at least twice that of the ham, onions, and mushrooms.
Deep fry the thinly sliced battered aubergines. The batter should be on the thin side as well.
Cut the ham into small narrow strips and add to fried aubergines.
Cook a thinly sliced large onion and some sliced mushrooms (approx 75 grms.) in a little water and add to the aubergines.
Chop the red peppers finely and add them to the mixture.
Add herbs (sage, oregano, parsley etc.) to taste.
Mix all the contents together thoroughly and empty a tin of 'tomate triturado over the top. Sprinkle a grated cheese (parmesan is a good one) on the top. Put in the oven or micro and cook until the 'tomate' begins to cook and the cheese has melted.
Kindly submitted by Sue Jones, from Amble, Northumberland, (England), one of our regular website visitors.
This dish is also delicious served cold. It can be prepared in advance for a
picnic, stored in the refrigerator, and served with plain yogurt or a refreshing
1 onion, sliced
2 leeks, sliced
2 garlic cloves, crushed
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
1 yellow pepper, seeded and sliced
350g / 12 oz courgettes, sliced
225g / 8 oz mushrooms, sliced
400g / 14oz can chopped tomatoes
30ml / 2 tbsp ruby port
30ml / 2 tbsp tomato puree
15ml / 1tbsp tomato ketchup
400g / 1oz can chick peas
115g/ 4 oz / 1 cup pitted black olives
45 ml / 3 tbsp chopped fresh mixed herbs
salt and freshly ground pepper
chopped fresh mixed herbs, to garnish
Put the onion, leeks, garlic, peppers, courgettes and mushrooms into a large
Add the tomatoes, port, tomato puree and tomato ketchup and mix well.
Rinse and drain the chickpeas and add to the pan.
Cover, bring to the boil and simmer gently for 20-30 minutes, stirring
occasionally, until the vegetables are cooked and tender but not overcooked.
Remove the lid and increase the heat slightly for the last 10 minutes of the
cooking time, to thicken the sauce, if preferred.
Stir in the olives and herbs and season with salt and pepper.
Serve immediately, garnished with a scattering of chopped mixed herbs.
Tapas Bean Salad
Kindly submitted by Dave Timson, one of our regular website visitors.
Servings - 4-6 people
Preparation time - 15 minutes + overnight soaking + 1 hour marinating
Cooking Time - 55 minutes
1 cup dried lima beans 2 eggs 1/2 cup stuffed green olives, sliced
1 clove garlic, finely chopped 1 tablespoon chopped fresh flat-leaf parsley 2
tablespoons extra virgin olive oil
1 tablespoon red wine vinegar 1/4 teaspoon paprika
1. Soak the beans in plenty of water overnight. Drain. Add the beans to a
saucepan of boiling water, return to the boil and cook, partially covered, over
medium heat for 35 to 45 minutes, or until tender but not mushy (some beans may
take longer). Drain.
2. Place the eggs in a small saucepan, cover with water and bring to a boil. Boil
for 10 minutes, then drain and cool for 5 minutes in cold water. Peel and chop.
3. Combine the beans, eggs, olives, garlic and parsley in a bowl. Whisk together
the olive oil, vinegar, paprika and some salt and freshly ground black pepper
until well blended. Pour over the bean mixture and mix well to coat with the
4. Cover the salad and let stand for at least 1 hour at room temperature to
marinate before serving. The salad can also be refrigerated overnight; the
longer it is left, the stronger the garlic flavor will be.
If you come across any other typical Spanish food not mentioned
above, or any other Spanish recipes, just email details to
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