Dish guides
Spanish dishes explained
Spanish menus mix tapas, half portions (media ración) and full raciones meant for sharing, and many dishes are named after a region or a cooking style: a la gallega, a la romana, al ajillo. These guides explain the dishes that appear most often on Spanish menus, from bar classics such as patatas bravas and croquetas to paella and jamón ibérico.
All guides
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AlbóndigasSpanish meatballs simmered in tomato, wine or almond sauce.
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Calamares a la romanaBattered and deep-fried squid rings, served with lemon.
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CroquetasCreamy béchamel croquettes, usually with ham, breaded and fried.
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Ensaladilla rusaCold potato salad with tuna, egg and mayonnaise, a classic Spanish tapa.
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Gambas al ajilloPrawns sizzled in olive oil with garlic and chilli, served bubbling in a clay dish.
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GazpachoA chilled, drinkable soup of raw tomato, cucumber, pepper, garlic, olive oil and vinegar.
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Jamón ibéricoDry-cured ham from Iberian pigs, graded by breed purity and diet.
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PaellaValencian rice cooked in a wide pan with saffron and either meat, seafood or both.
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Patatas bravasFried potato chunks with a spicy paprika sauce, a staple tapa across Spain.
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Pimientos de PadrónSmall green Galician peppers, blistered in olive oil and salted; some are hot.
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PintxosBasque bar snacks, often on bread with a cocktail stick, eaten one or two at a time.
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Pulpo a la gallegaBoiled octopus with olive oil, coarse salt and paprika, Galician fair style.
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SalmorejoA thick, cold Andalusian cream of tomato, bread, garlic and olive oil.
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Tortilla españolaA thick omelette of eggs and olive-oil-cooked potatoes, often with onion.
Allergens to keep in mind
Many tapas are fried in batter or breadcrumbs (gluten, often egg), alioli and mayonnaise are egg-based, and seafood is common: prawns are crustaceans, while squid, octopus and clams are molluscs. Cold soups such as gazpacho and salmorejo are often thickened with bread, and some sauces and soups, such as albóndigas en salsa de almendras and ajoblanco, are made with almonds. These notes are general and can be incomplete: recipes vary, so if you have a serious allergy, always check with the staff.
