Skip the Paella: 5 Spanish Dishes That Locals Love (But Tourists Rarely Try)

When most people think of Spanish cuisine, paella instantly comes to mind — and while it’s a beloved national icon, it’s not the everyday dish Spaniards crave most. In fact, if you’re traveling through Spain and only ordering paella, you’re missing out on a whole universe of rich, regional dishes that fly under the tourist radar but are deeply loved by locals.

Spain’s culinary culture is highly regional and incredibly diverse. From the lush green north to the sun-drenched south, every area has its own take on comfort food, seasonal specialties, and small bites that are just as worthy of celebration as the saffron-scented rice dish made famous in Valencia. The best meals in Spain often come from small taverns and family kitchens, not flashy menus with photos of paella plastered on every page.

In this post, you’ll discover five under-the-radar Spanish dishes that aren’t just delicious — they reveal the deeper, quieter soul of Spanish cooking. Whether you’re planning your trip or just bringing Spain to your kitchen, these meals will offer you a more authentic (and far less touristy) taste of the country.

The best Spanish food to try, Breakfast in Spain,  and vegetarian food in Spain

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Best Time to Eat & How to Partner These Hidden Gems

These lesser-known Spanish dishes shine during midday meals or tapas hour. In Spain, lunch is the main meal and often eaten between 2:00 and 4:00 PM, which is the perfect time to try a hearty plate like migas or fabada asturiana. Tapas-style dinners, which usually begin after 8:00 PM, are also ideal for sampling smaller dishes like salmorejo or zarangollo.

To make your experience complete, pair regional dishes with local wines — a Tempranillo with meat-heavy meals, or a crisp Albariño for anything featuring seafood or fresh veggies. Add a side of rustic bread, a handful of olives, and you’ve got a meal that’s both simple and full of depth. Dessert? Try something unexpected like queso con membrillo (cheese with quince paste) instead of churros.

If you’re cooking at home, these dishes are perfect for weekend meals, when you have the time to slow down and appreciate the process. Make a few different ones and invite friends — Spanish food is best enjoyed in good company.

Here’s something many travelers don’t realize: Spaniards don’t eat paella nearly as often as tourists assume. In many parts of Spain, paella is a Sunday family meal or a holiday dish, not an everyday lunch. Locals are far more likely to reach for stews, legumes, and seasonal vegetables during the week.

Also, while paella is celebrated internationally, many Spaniards consider it overrated when ordered outside of Valencia — especially from tourist-heavy restaurants that serve it at night (a local faux pas) or pre-made. Real paella takes time, skill, and fresh ingredients. Sadly, most of what’s served to tourists doesn’t come close to the real thing.

Lastly, there’s a bit of culinary tunnel vision happening. By focusing solely on Spain’s “greatest hits,” visitors often miss the deeper story of Spanish food, which is told through simple dishes passed down through generations. If you’re truly looking for authenticity, skip the souvenir paella and discover what the locals are actually eating.

Delicious Food In Spain That Aren’t So Popular As Paella

1. Pisto (Spanish Ratatouille)

Ingredients:

2 medium zucchinis, diced
1 large eggplant, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, finely chopped
3 cloves garlic, minced
4 ripe tomatoes, diced
1/4 cup olive oil
Salt and pepper to taste
Fresh parsley or basil (for garnish)

Instructions:

Prepare the Vegetables

Dice all the vegetables into similar-sized pieces.

Cook the Vegetables

Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft. Add the bell peppers and cook for another 5 minutes.

Add the zucchini and eggplant, and cook until they start to soften. Finally, add the tomatoes, salt, and pepper. Simmer for about 20-30 minutes, stirring occasionally, until all the vegetables are tender.

Serve

Garnish with fresh parsley or basil. Serve hot or at room temperature.

Tips:

Serve with crusty bread or as a side dish to grilled meats. Pisto can also be topped with a fried egg for a complete meal.

Calories: Approximately 180-220 calories per serving (assuming 4 servings).

Read here how to make Pisto

2. Salmorejo (Cold Tomato Soup)

Ingredients:

2 lbs ripe tomatoes, cored and chopped
1 clove garlic
1 cup stale bread, crust removed and torn into pieces
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt to taste
Hard-boiled eggs, chopped (for garnish)
Jamón serrano, chopped (for garnish)

Instructions:

Blend the Ingredients

In a blender, combine the tomatoes, garlic, bread, olive oil, and sherry vinegar. Blend until smooth.

Season and Chill

Add salt to taste and blend again. Chill the soup in the refrigerator for at least 2 hours.

Serve

Serve cold, garnished with chopped hard-boiled eggs and jamón serrano.

Tips:

Use the ripest tomatoes you can find for the best flavor. Salmorejo is thicker than gazpacho and typically served as a starter or appetizer.

Calories: Approximately 250-300 calories per serving (assuming 4 servings).

Read here how to make Salmorejo

3. Bacalao a la Vizcaína (Basque-Style Cod)

Ingredients:

4 cod fillets
2 large onions, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup tomato sauce
1/2 cup olive oil
1 cup fish or vegetable broth
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions:

Prepare the Sauce

Heat the olive oil in a large pan over medium heat. Add the onions and garlic, and sauté until soft. Add the red bell pepper and cook for another 5 minutes. Stir in the tomato sauce, broth, smoked paprika, salt, and pepper. Simmer for 20 minutes.

Cook the Cod

Preheat the oven to 375°F (190°C). Place the cod fillets in a baking dish and pour the sauce over them. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve

Serve hot, with crusty bread or boiled potatoes.

Tips:

If using salted cod, ensure to soak it in water for 24-48 hours, changing the water several times to remove the excess salt. This dish pairs well with a green salad or steamed vegetables.

Calories: Approximately 350-400 calories per serving (assuming 4 servings).

Read here how to make Bacalao

4. Tortilla de Patatas (Spanish Potato Omelette)

Ingredients:

4 large potatoes, peeled and thinly sliced
1 large onion, thinly sliced
6 large eggs
1/2 cup olive oil
Salt to taste

Instructions:

Cook the Potatoes and Onions

Heat the olive oil in a large frying pan over medium heat. Add the potatoes and onions, and cook, stirring occasionally, until soft but not browned. Drain excess oil and set aside.

Prepare the Egg Mixture

In a large bowl, beat the eggs and season with salt. Add the cooked potatoes and onions to the eggs and mix well.

Cook the Tortilla

Heat a little olive oil in the frying pan over medium heat. Add the egg mixture and cook until the bottom is set and golden brown. Flip the tortilla using a plate and cook the other side until golden brown and cooked through.

Serve

Let the tortilla cool slightly before slicing. Serve warm or at room temperature.

Tips:

Use a non-stick pan to prevent the tortilla from sticking. Serve as a tapa, or with a side salad for a light meal.

Calories: Approximately 250-300 calories per serving (assuming 6 servings).

Read here how to make a Spanish Omelette

5. Pulpo a la Gallega (Galician-Style Octopus)

Ingredients:

2 lbs octopus, cleaned
4 large potatoes, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt to taste

Instructions:

Cook the Octopus

Bring a large pot of water to a boil. Submerge the octopus in the boiling water three times, then let it cook for 45-60 minutes, or until tender.

Cook the Potatoes

In a separate pot, boil the sliced potatoes until tender. Drain and arrange on a serving platter.

Prepare the Dish

Slice the cooked octopus and arrange over the potatoes. Drizzle with olive oil and sprinkle with smoked paprika and salt.

Serve

Serve warm, as a main dish or tapa.

Tips:

To tenderize the octopus, you can freeze it for a few days before cooking. Serve with a sprinkle of sea salt for added flavor.

Calories: Approximately 250-300 calories per serving (assuming 4 servings).

Read here how to make Pulpo a la Gallega

Origin and History

Spanish cuisine is celebrated worldwide, but most tourists only scratch the surface of what the country has to offer. While dishes like paella and tapas dominate travel guides and restaurant menus, locals have their own favorites that reflect centuries of regional traditions and cultural heritage. These lesser-known foods often carry more authentic stories than the typical “tourist plates.”

The roots of many of these dishes can be traced back to humble origins. Spain’s culinary history is built on resourcefulness—creating deeply flavorful meals from local ingredients, seasonal produce, and traditional cooking methods passed down through generations. From slow-cooked stews in the north to seafood delicacies along the Mediterranean coast, these dishes were shaped by geography, climate, and history.

Over time, these meals became woven into daily life. Unlike paella, which is often reserved for special occasions, many of these lesser-known Spanish favorites are part of home cooking. They represent the real flavor of Spain—unpretentious, comforting, and bursting with local character.

There’s a growing debate in Spain over how tourism shapes the way the country’s cuisine is perceived internationally. Many locals feel that certain dishes, like paella, are over-commercialized and overshadow more authentic regional specialties. This leads to a culinary gap where tourists think they’re experiencing “real Spanish food,” but in reality, they’re just tasting the most marketable version.

Another point of contention is how these traditional dishes are adapted for visitors. Tourist-heavy areas often tone down spices, change ingredients, or simplify recipes to suit broader palates. Locals argue this dilutes the cultural identity of the dish, turning it into a generic imitation rather than the real thing.

Finally, some chefs and food historians worry that focusing too heavily on a few famous dishes can erase or marginalize regional culinary traditions. Spain’s gastronomic diversity is one of its greatest strengths, and many believe travelers should be encouraged to explore beyond the familiar.

How Long You Take to Prepare

One of the beautiful things about these lesser-known Spanish dishes is their variety—not just in flavor but also in preparation time. Some, like salmorejo, a chilled tomato soup from Andalusia, can be prepared in under 30 minutes with fresh, simple ingredients. Others, like fabada asturiana, a hearty bean stew from Asturias, require hours of slow simmering to build deep, layered flavors.

These dishes reflect the rhythm of everyday Spanish cooking. Quick meals are enjoyed on warm afternoons, while slow-cooked stews bring families together on weekends and cooler evenings. There’s a deliberate pace to traditional cooking, one that values quality over speed.

While some recipes may require more time, none demand overly complicated techniques. They’re approachable for home cooks and rely on honest ingredients, making them an excellent way to bring authentic Spanish flavors to your kitchen.

Serving Suggestions

Each of these dishes comes with its own traditional way of serving that enhances the flavor and experience. Salmorejo is typically served chilled with toppings like jamón and hard-boiled eggs, offering a refreshing and savory bite on hot days. Meanwhile, fabada is best enjoyed piping hot in clay bowls, with crusty bread to soak up the rich broth.

Other local favorites like carrillada (braised pork cheeks) are served with creamy mashed potatoes or rustic bread, allowing the tender meat to shine. Tapas-style dishes can be paired with crisp white wines or light reds, highlighting Spain’s wine culture alongside its cuisine.

What ties all these dishes together is their communal nature. They’re meant to be shared, lingered over, and enjoyed slowly, reflecting the social heart of Spanish dining traditions.

Final Thoughts

Spanish cuisine is far richer and more diverse than the narrow snapshot most tourists see. While paella will always have its place, it’s only one chapter in a much bigger culinary story. Exploring the dishes locals truly love offers a deeper connection to the culture and a more memorable travel or dining experience.

These lesser-known recipes are not just meals—they’re pieces of history, shaped by the land, the people, and their daily lives. Trying them is a way to experience Spain in a way that goes beyond postcard stereotypes.

In the end, skipping the obvious and embracing the unfamiliar can be the most delicious decision a traveler—or home cook—can make. Spain’s real culinary treasures are waiting off the beaten path, one bite at a time.