Spanish cookbooks classify gazpacho as a salad. The most frequently encountered gazpacho is an uncooked mixture of tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers, thickened with bread crumbs.
2. Paella :
paella, in Spanish cuisine, a dish of saffron-flavoured rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain's Mediterranean coast, the dish is especially associated with the region of Valencia. Traditional paellas are made out of doors over a wood fire.
3. Albondigas :
Albondigas is the Spanish word for meatballs, often translated as “small meatballs”. The type of meatballs traditionally found in albondigas soup are made with ground beef and use rice as a binding agent.
4. Bacalao :
Bacalao (pronounced [bah-kah-LAH-oh]) is the Spanish term for dried and salted codfish. After the fish has been cleaned and eviscerated, it is salted and dried. It's then sold whole or in fillets, with or without the bone. Good in fried fillets, it is also often used in stews, soups, and baked dishes.
5. Patatas bravas :
Traditionally, this Spanish side dish, patatas bravas, consists of fried potatoes sauteed in a spicy tomato sauce. Here, the sauce is served on the side to accompany flavorful roasted potatoes. Small new potatoes may also be used.
6. Jamon :
Jamón (Spanish pronunciation: [xaˈmon], pl. jamones) is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine (along with others such as gazpacho and paella). It is also regularly a component of tapas.
7. CHURROS :
Churros are traditional Spanish desserts. They are made from dough pastry-predominantly choux- which is fried and dusted in cinnamon sugar. They are popular in Spain, France, the Philippines, Portugal, South America and Southwestern United States. They can be long and thin or thick, straight or twisted and knotted.
8. CHORIZO :
The chorizo is made with chopped pork meat and pork fat, seasoned with paprika and garlic, all stuffed into natural gut. The red color so characteristic of chorizo is gived by a special paprika known as "pimenton". This feature is what makes different Spanish chorizo from other sausages elsewhere.
9. Tortilla Espaola :
Tortilla Española is nothing like a Mexican tortilla. It's more like a fritatta, but one hundred times better. In years past, it was a simple dish made with eggs, potatoes and onions, served cold, and was something a shepherd could wrap in brown paper, shove in his pocket, and save for his lunch.
10. Pisto :
pisto is best eaten after a long night of partying. According to the Volver director, it's the perfect dish for a resident of Madrid—where life is organized around dinners that linger well past midnight, followed by gallivanting around the city.