What is the best way to discover Spain?
By grabbing a pair of castanets and breaking out into some passionate flamenco? Stepping into a bullring? Or just going full Hemingway with a bottle of Rioja and revealing the true meaning of the word fiesta.
All as good a way as any. But for those genuinely hungry for a true taste of Spain, all roads lead to its cuisine. And today, Spain by Travelive reveals where to go and what to order for a truly fulfilling (emphasis on filling) journey through Spain.
So, bring your apetito and follow us as we reveal nine quintessential Spanish dishes and how they can become a delicious highlight of your next itinerary!
1. Paella Valenciana — Valencia & the Albufera
Even if you’ve yet to sample a single tapa or glass of sangria, chances are you’ve heard of paella. And few places serve a more faithful rendition of it than Valencia, a rising star among Spain travel regions and its rightful birthplace.
This is where rice fields stretch across the Albufera and traditional paella valenciana comes loaded with chicken, rabbit, green beans, garrofó beans, tomato, saffron, and olive oil, all cooked in a wide pan and often over a wood fire. And if it doesn’t have a layer of crispy socarrat at the bottom, then you’re simply in the wrong place.
Pair a guided look at the Albufera’s rice fields with a chef-hosted cooking session, or opt for a leisurely wood-fired paella lunch near El Palmar for a truly local taste of Valencia.
A Little Local Insight
According to Spain by Travelive’s Country Manager (and Spanish native) Armando Maestre, in many parts of Spain, locals simply call paella arroz, meaning “rice.” A small distinction, perhaps, but one that shows just how deeply this dish is woven into the country’s culinary identity.
2. Pintxos — San Sebastián
No culinary journey through northern Spain is complete without a proper pintxos crawl.
In San Sebastián, gastronomy is as much a social ritual as it is a meal, with bite-sized creations ranging from timeless combinations of anchovy, olive, and pickled pepper to miniature works of modern culinary art.
The real fun lies in moving from bar to bar through the Parte Vieja or Gros, ordering one specialty at each and discovering just how much flavor can fit on one small plate. But remember, it’s not a race, it’s a marathon. So, savor every stop.
Go beyond the typical pintxos crawl with a private, guided route through San Sebastián’s most characterful bars. A local culinary expert will lead the way, introducing standout specialties and how to pair them with carefully selected txakoli, cider, or Rioja Alavesa wines.
3. Cocido Madrileño — Madrid
Now, we may cause a storm of flying toothpicks for saying this, but there’s more to Madrid than just its tapas.
For proof, look no further than cocido madrileño, a hearty stew of chickpeas, vegetables, and meats that has been warming Madrid for generations. Served in stages, with broth first, followed by chickpeas and vegetables, and finally the meats, it turns lunch into a leisurely local ritual.
Especially satisfying in cooler months, it’s Madrid comfort food at its most traditional.
Reserve a table at a specialist Madrid dining room and let a local host introduce the traditions behind cocido madrileño. From the ingredients and three-stage serving ritual to the role it plays in Madrid’s food culture, this is a chance to experience the dish just as it was intended to be.
4. Pulpo á Feira — Galicia
What’s a Mediterranean culinary landscape without some coastal flavors?
In Galicia, those flavors most famously come in the form of pulpo á feira, a beloved octopus dish traditionally enjoyed at fairs, festivals, and communal tables. Cooked until tender, sliced by hand, and finished with olive oil, coarse salt, and paprika, it is wonderfully simple and full of character.
Usually served on a wooden plate, it truly captures the generosity and straightforward spirit of Galician cooking in every bite, not to mention that it pairs perfectly with the sea views along the coast.
Follow the dish from local markets to the table with a private, locally guided culinary experience that reveals the traditions behind Galicia’s iconic pulpo á feira. Meet the people who keep these traditions alive, and enjoy it alongside regional cheeses and a carefully chosen Galician wine.
5. Salmorejo — Córdoba
Some recipes can take a while to master. Salmorejo, meanwhile, took all of 2,000 years to perfect.
A silky Andalusian classic made with ripe tomatoes, bread, extra-virgin olive oil, garlic, and salt, salmorejo’s flavors are as rich as its history.
Topped with jamón and hard-boiled egg, this legendary chilled soup is even creamier than its cousin, gazpacho, while its centuries of tradition give yet another convincing reason to order one more bowl. And don’t worry, it doesn’t take 2,000 years to make.
Discover salmorejo beyond the bowl with a private, chef-led experience that explores Córdoba’s culinary traditions from market to table. Learn how the city’s signature ingredients come together, sample exceptional local olive oils, and uncover the subtle differences between salmorejo and gazpacho before enjoying your own freshly prepared serving.
A Taste of Córdoba — The History of Salmorejo
Salmorejo may be one of Córdoba’s most beloved dishes, but its story stretches far beyond the city. Its roots can be traced to the Roman moretum, a humble preparation of bread, garlic, olive oil, and vinegar, before Moorish cooks refined the tradition into mazamorra cordobesa. Tomatoes arrived from the Americas centuries later, eventually transforming the recipe into the silky, chilled classic we know today.
That evolution is part of its charm: generations of cooks turned a handful of humble ingredients into a dish so closely tied to Córdoba that the city even has a gastronomic brotherhood dedicated to celebrating it.
6. Calçots — Valls & the Catalan Countryside
If ever there was an onion worth shedding a tear for, it’s this one.
Native to Catalonia, calçots are tender, elongated onions grilled over open flames until charred on the outside and deliciously soft within. From January through March, when the season generally peaks, they become the centerpiece of the lively calçotada, a festive gathering where they’re peeled by hand, dipped into a rich romesco-style sauce, and followed by grilled meats and plenty of local wine.
Part meal, part tradition, and guaranteed to get a little messy, it’s one of the tastiest ways to experience Catalonia.
By becoming a part of the tradition with a private or small-scale calçotada at a countryside masia near Tarragona. Get hands-on with the charred onions, dip them into their rich sauce, and enjoy them alongside local wine in the kind of relaxed, convivial setting that makes this much more than a meal.
7. Cochinillo Asado — Segovia
Sometimes you have to go pig or go home. And no, that’s not a typo.
That’s because you most definitely can’t leave Spain, or more precisely Segovia, without trying cochinillo asado, a 6–10-pound roast suckling pig with crisp skin and exceptionally tender meat.
Slow-cooked in a wood-fired oven for up to 3.5 hours, this is a true Castilian classic and always makes for a good reason to loosen the belt a little toward the end of the meal.
Pair a private visit to Segovia’s historic sights with lunch at a celebrated local mesón, where cochinillo asado takes center stage. From the wood-fired oven to the traditional carving ritual, every part of the meal becomes part of the experience, offering travelers a deliciously authentic taste of Castilian culinary heritage.
8. Fabada Asturiana — Oviedo & Rural Asturias
It’s time to spill the beans (we couldn’t resist) on a true Spanish comfort food classic: Asturias’ fabada.
A generous stew of large white beans slowly simmered with chorizo, morcilla, and pork, it is one of those dishes that makes even the coldest days something to look forward to.
Born from the region’s cool Atlantic climate and lush landscapes, it is best enjoyed slowly, preferably with a glass of naturally poured Asturian cider nearby.
Hearty, soothing, and deeply local, fabada is Asturias’ warmest welcome.
Head into the heart of Asturias for a private food experience that pairs a traditional serving of fabada with the region’s celebrated cider culture. Meet local producers, discover the traditions behind both, and learn the proper way to pour Asturian cider before settling in for a hearty regional feast.
A Second Serving of Asturias
According to Armando Maestre, Spain by Travelive’s Country Manager, no visit to Asturias (or Spain) is complete without a taste of cachopo: two thin cutlets of veal or beef layered with cured ham and cheese, breaded and fried until golden. Best shared around the table with a glass of naturally poured Asturian cider, it’s a hearty taste of the region that makes lingering over lunch very easy.
9. Jamón Ibérico de Bellota — Spain’s Dehesa Country
Last but certainly not least, we have one of Iberia’s most prized exports: jamón ibérico.
And not all jamón is created equal. The celebrated jamón ibérico de bellota comes from acorn-fed pigs raised in Spain’s oak-dotted dehesa, where breed, diet, climate, and years of careful curing all contribute to its famously rich flavor.
Silky, savory, and unmistakably Spanish, it’s a delicacy guaranteed to eat up a good chunk of anyone’s souvenir budget; only to be promptly eaten in return.
At its source, with a private visit to a traditional dehesa estate and curing cellar. Meet the producers, discover how acorn-fed pigs and patient craftsmanship shape the character of jamón ibérico de bellota, then enjoy a guided carving and tasting session that makes every slice worth savoring.
A Delicious Reason to Travel
Makes you want to pack your bags (cutlery and all), doesn’t it?
From the socarrat of Valencia to the pintxos of San Sebastián and the prized jamón ibérico, each of Spain’s iconic dishes offers yet another delicious way to uncover the country.
And with Spain by Travelive’s local knowledge and meticulous planning, every bite has the potential to turn into an unforgettable experience.
So, when your travelers are ready to reveal Spain through its most delicious culinary adventures, contact Spain by Travelive at spain@travelive.com and we’ll help them follow its flavors!