Spain

Alioli is a thick Mediterranean emulsion of raw garlic and olive oil, traditionally pounded together (sometimes with egg yolk) into a glossy, pungent sauce.

Egg-free ridged dough sticks extruded through a star tip and deep-fried until hollow-crisp inside, served hot alongside a cup of cornstarch-thickened dark chocolate for dipping.

A Balearic and broader Catalan-region flatbread baked from a thin dough and topped with vegetables, fish, or sweet fillings, spanning both savory and sweet versions.

A whole milk-fed suckling pig of no more than three weeks old, roasted in a wood-fired or earthenware-dish oven until the skin blisters into a translucent, glass-thin crackle and the meat beneath remains juicy and almost custardy.

A Madrid chickpea-and-pork stew cooked together in a single pot but served ceremonially in three successive courses — first the broth over thin pasta, then the chickpeas and vegetables, then the assembled meats.

A Spanish tapa of thick béchamel-and-jamón masa shaped into small cylinders, encased in a three-stage flour-egg-breadcrumb shell, and deep-fried to a crisp golden crust with a creamy, molten interior.

Fabada Asturiana is a hearty stew of large white beans simmered with chorizo, morcilla, lacón, and saffron, traditionally served as a main dish.

Fideuà is a Valencian one‑pan dish of short noodles cooked in a flavorful seafood broth with a sofrito base, finished with a crispy socarrat, traditionally served with garlic sauce and lemon.

A Spanish tapa of whole or shell-on prawns rapidly cooked in a generous bath of smoking-hot extra-virgin olive oil heavily infused with sliced garlic and dried red chilli, served sizzling in the earthenware cazuela they were cooked in.

A cold, raw-blended Andalusian soup built on ripe tomatoes, cucumber, green pepper, garlic, stale bread, olive oil, and sherry vinegar, served well chilled.

A whole dry-cured hind leg from purebred or crossbred Ibérico pigs — ideally acorn-fattened on open dehesa pasture — salted once and aged 24–48+ months until the fat liquefies into a silk-sheened, intensely nutty jamón.

A Basque fishermen's stew of fresh tuna and chunked potatoes simmered in a sauce built on sweet dried choricero pepper, onion, and green pepper.

A wide-pan, saffron-scented short-grain rice dish from Valencia cooked uncovered over open flame with chicken, rabbit, flat green beans, and butter beans until the rice is dry, loose, and crisped at the bottom into a socarrat.

Thick country bread, toasted or grilled, onto which a cut ripe raw tomato is rubbed directly so that its juice and pulp soak the crumb, finished with extra-virgin olive oil and coarse salt.

A Spanish tapa of crisp fried potato cubes topped with a spicy, paprika-based 'brava' sauce, often alongside or under garlic alioli.

An Andalusian dish of small fish and seafood lightly coated in flour and deep-fried in very hot olive oil until crisp.

A Castilian–La Mancha stew of summer vegetables — tomato, zucchini, peppers and onion — cooked slowly in olive oil until soft and jammy, often topped with a fried egg.

A Galician dish of boiled octopus sliced into coins and dressed simply with olive oil, coarse sea salt, and paprika, traditionally served on a wooden plate.

A thick, cold blended purée of ripe tomatoes, stale bread, extra‑virgin olive oil, garlic and salt, traditionally finished with diced Spanish ham and hard‑boiled egg.

An intensely rich Andalusian set custard made almost entirely from egg yolks and sugar syrup, baked over a caramel base like a dense, golden flan.

A thick, round Spanish omelette of eggs and potatoes — and traditionally onion — slow-confited in abundant olive oil, cooked as a set cake and served at room temperature.

A Spanish confection of honey, sugar and whipped egg white bound with toasted almonds, set into firm or soft nougat bars.