When most travelers think of Spanish food, they picture massive pans of paella and colorful glasses of sangria. While delicious, these dishes are often more for tourists than locals — and represent only a tiny sliver of Spain’s incredible culinary landscape. To truly eat like a Spaniard, you need to go beyond the clichés.
Across Spain’s diverse regions, you’ll find food that is intensely local, deeply seasonal, and incredibly varied. From the hearty mountain stews of Asturias to the bold seafood of Galicia and the Moorish influences in Andalusia, Spain is a country where every town seems to have its own signature dish. And most of these dishes? You won’t find them on a standard tourist menu.
In this guide, we’ll introduce you to a handful of traditional Spanish recipes that locals actually cook and crave — meals filled with depth, history, and regional flavor. Whether you’re a home cook looking to try something new or planning a culinary trip to Spain, these dishes will open your eyes (and taste buds) to a whole new side of Spanish food.
Move beyond paella and sangria to explore the heart of Spain’s culinary heritage—each dish is a gateway to the country’s rich and varied culture. Buen provecho!
The best Spanish food to try, Breakfast in Spain, and vegetarian food in Spain
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Tips for Exploring Spanish Cuisine
Experiment Regionally: Spain’s culinary diversity is unmatched, so try dishes unique to each area.
Pair with Local Wines: Every region has its own wine culture—pairing local wines with these dishes enhances the experience.
Tapas Culture: Embrace tapas-style dining to sample a variety of dishes in one sitting.
Best Time to Eat & How to Partner These Dishes
Spain’s mealtime rhythm is different from many other countries. Lunch (between 2–4 p.m.) is the main meal of the day, when heavier or more complex dishes like cocido madrileño or fabada asturiana are served. Dinner happens late — often after 9 p.m. — and tends to be lighter, which is the perfect time to enjoy small plates like salmorejo, tortilla española, or grilled seasonal veggies.
To serve these dishes authentically, pair with regional drinks, not default sangria. A glass of txakoli from the Basque Country pairs beautifully with seafood, while a crisp Albariño is ideal for Galician-style octopus. And don’t underestimate a simple caña (small draft beer) — it’s often preferred by locals over elaborate cocktails.
Round out your Spanish meal with sides like crusty bread for dipping, a small plate of olives, or a slice of queso manchego. These recipes shine best when shared with others, preferably at a slow pace, with plenty of conversation between bites — just as Spaniards do.
It may surprise visitors to learn that paella is rarely eaten by locals outside of special occasions, and when it is, it’s usually enjoyed at home with family — not from a mass-produced pan in a tourist plaza. In fact, many Spaniards avoid ordering paella in restaurants entirely, as they see it as overpriced and poorly made for visitors.
And when it comes to sangria? Most locals skip it altogether. Sangria, in the form that tourists know (sweet, fruity, and heavily alcoholic), is considered too sugary and artificial by many Spaniards. Locals are more likely to drink tinto de verano — a refreshing red wine mixed with lemon soda — or simply enjoy a good glass of Spanish wine without the fruit salad floating in it.
Ultimately, the tourist versions of Spanish food often oversimplify a deeply complex cuisine. By looking beyond the stereotypes, you not only eat better — you connect with Spain’s culture in a way that’s honest, grounded, and far more satisfying.
Alternatives To Paella And Sangria
1. Fabada Asturiana (Asturian Bean Stew)
Region: Asturias
A hearty and comforting bean stew featuring fabes (white beans), chorizo, morcilla (blood sausage), and pork.
Ingredients:
White beans, chorizo, morcilla, pancetta, garlic, onion, smoked paprika.
How to Make It:
Soak the beans overnight. Cook the beans with garlic, onion, and pork in water until tender. Add chorizo, morcilla, and smoked paprika, simmering until the flavors meld.
Tip: Serve with crusty bread for dipping into the flavorful broth.
2. Pulpo a la Gallega (Galician-Style Octopus)
Region: Galicia
A simple yet flavorful dish featuring tender boiled octopus sprinkled with paprika, olive oil, and coarse salt.
Ingredients:
Octopus, olive oil, smoked paprika, sea salt, boiled potatoes.
How to Make It:
Boil the octopus until tender, then slice into pieces.
Arrange on a plate with boiled potato slices.
Drizzle with olive oil and sprinkle with paprika and salt.
Tip: Use pimentón de la Vera (smoked paprika) for an authentic smoky flavor.
3. Salmorejo (Chilled Tomato Soup)
Region: Andalusia
A creamier cousin of gazpacho, this chilled tomato soup is made with bread, olive oil, garlic, and vinegar.
Ingredients:
Ripe tomatoes, stale bread, garlic, olive oil, sherry vinegar, hard-boiled eggs, serrano ham.
How to Make It:
Blend ripe tomatoes, soaked bread, garlic, olive oil, and vinegar until smooth.
Chill and garnish with chopped hard-boiled eggs and serrano ham.
Tip: Use high-quality olive oil and vine-ripened tomatoes for the best flavor.
4. Bacalao al Pil-Pil (Salted Cod in Garlic Sauce)
Region: Basque Country
Why Try It:
A delicate dish where salted cod is cooked with olive oil, garlic, and chilies to create an emulsified sauce.
Ingredients:
Salted cod, garlic, olive oil, dried chilies.
How to Make It:
Soak the cod overnight to remove excess salt. Cook garlic and chilies in olive oil, then remove. Add the cod and gently move the pan to emulsify the oil with the fish juices.
Tip: Master the art of swirling the pan to create a creamy sauce without breaking it.
5. Migas (Fried Breadcrumbs)
Region: Castilla-La Mancha, Extremadura
Why Try It:
A rustic dish made from fried breadcrumbs, often served with chorizo, garlic, and fried eggs.
Ingredients:
Stale bread, garlic, olive oil, chorizo, smoked paprika, eggs.
How to Make It:
Moisten breadcrumbs slightly with water. Fry garlic and chorizo in olive oil, then add breadcrumbs and cook until golden and crispy. Top with a fried egg.
Tip: Use leftover bread to make this dish economical and delicious.
6. Escalivada (Grilled Vegetables)
Region: Catalonia
Why Try It:
A smoky vegetable dish featuring grilled eggplant, bell peppers, and onions, drizzled with olive oil.
Ingredients:
Eggplant, bell peppers, onions, olive oil, salt, garlic.
How to Make It:
Roast or grill the vegetables until charred and tender. Peel and slice them, then drizzle with olive oil and season with salt. Add minced garlic for extra flavor.
Tip: Serve as a side dish or with crusty bread for a light meal.
7. Tarta de Santiago (Santiago Almond Cake)
Region: Galicia
Why Try It:
A simple and moist almond cake traditionally made for pilgrims on the Camino de Santiago.
Ingredients:
Almond flour, eggs, sugar, lemon zest, powdered sugar.
How to Make It:
Mix almond flour, sugar, and eggs with lemon zest. Bake until golden, then dust with powdered sugar using a St. James cross stencil.
Tip: Serve with a glass of dessert wine or coffee.
8. Calçots with Romesco Sauce
Region: Catalonia
Why Try It:
A seasonal specialty featuring charred spring onions dipped in a rich, nutty romesco sauce.
Ingredients:
Calçots (spring onions), almonds, hazelnuts, roasted red peppers, garlic, olive oil, vinegar.
How to Make It:
Grill calçots until charred. Blend roasted peppers, nuts, garlic, olive oil, and vinegar into a smooth sauce. Dip the calçots and enjoy!
Tip: Use regular green onions if calçots are unavailable.
9. Cochinillo Asado (Roast Suckling Pig)
Region: Castilla y León
Why Try It:
A succulent and crispy roast suckling pig, often served during celebrations.
Ingredients:
Suckling pig, garlic, olive oil, salt.
How to Make It:
Rub the pig with garlic, olive oil, and salt. Roast in a hot oven until the skin is golden and crispy. Serve with roasted potatoes and vegetables.
Tip: Ensure the pig is roasted evenly by basting it frequently.
Read here how to make Spanish Cochinillo
10. Churros con Chocolate
Region: Madrid
Why Try It:
A sweet treat of crispy fried dough served with thick, velvety hot chocolate.
Ingredients:
Flour, water, sugar, oil, chocolate, milk.
How to Make It:
Prepare a dough with flour and water, then pipe it into hot oil to fry. Melt chocolate with milk to create a dipping sauce.
Tip: Sprinkle churros with sugar and cinnamon for extra sweetness.
Read here how to make Churros
Origin and History
Spanish cuisine did not evolve from a single national menu, but from hundreds of regional food traditions shaped by geography and necessity. Long before paella and sangria became international symbols, families cooked what their land and climate allowed. Coastal regions leaned on seafood, inland areas depended on legumes and cured meats, and mountain communities favored slow-cooked stews designed to stretch ingredients.
Many everyday Spanish dishes grew out of hardship rather than celebration. Recipes like lentil stews, tortilla española, and simple rice dishes were born from frugality and repetition. These meals weren’t meant to impress outsiders; they were designed to nourish households day after day with minimal waste.
As tourism expanded, a simplified version of Spanish food emerged for visitors. Dishes that photographed well or sounded exotic were promoted heavily, while the foods Spaniards ate most often remained largely invisible. What locals actually eat reflects tradition, practicality, and routine rather than spectacle.
Suggesting that paella and sangria aren’t everyday staples can upset expectations. Many visitors arrive believing these dishes define Spanish food culture. In reality, paella is highly regional and rarely eaten outside specific contexts, while sangria is more associated with festivals or tourists than daily life.
Another controversial point is that many “authentic” dishes served to tourists are heavily adapted. Recipes are simplified, portions exaggerated, and flavors adjusted to appeal to a broader audience. This doesn’t make them wrong, but it does separate them from how locals experience these foods.
The hardest truth for travelers is that real Spanish food can seem unremarkable at first glance. It’s often quiet, repetitive, and built on routine. What makes it special isn’t novelty, but balance, timing, and consistency over time.
How Long It Takes to Prepare
Most dishes locals eat regularly are designed to fit into busy lives. Tortillas, grilled meats, simple seafood, and vegetable-based plates can be prepared quickly with minimal equipment. Speed and efficiency are essential for daily cooking.
At the same time, Spain values slow food when time allows. Stews, broths, and legume dishes are often cooked in large batches and eaten over several days. This approach saves time in the long run while deepening flavor.
Understanding preparation time explains why certain foods dominate home kitchens. Meals that require constant attention or elaborate setup are reserved for special occasions. Everyday Spanish food prioritizes rhythm and practicality over complexity.
Serving Suggestions
Locals rarely serve meals as elaborate, multi-course affairs. Food is often placed in the center of the table and shared casually. This style encourages moderation and variety rather than overindulgence.
Timing matters as much as the dish itself. Lunch is the most substantial meal of the day, while dinner is lighter and eaten later. Eating heavy dishes at the wrong time can feel overwhelming and out of place.
Side dishes are kept simple. Bread, olives, or a small salad often accompany meals, allowing the main dish to remain the focus. The goal is balance, not abundance.
Final Thoughts
Real Spanish food isn’t about chasing famous dishes. It’s about understanding how people eat every day, not how food is marketed to visitors. When you shift your expectations, the cuisine reveals itself in quieter, more satisfying ways.
Letting go of paella and sangria opens the door to meals that feel rooted in place and habit. These are dishes designed to be eaten often, not just admired once.
If you want to eat like a local in Spain, follow the rhythm of daily life rather than the tourist menu. The reward is food that feels authentic because it’s lived, not performed.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.