Forget About Paella In Spain And Try These 5 Delicious Food In Spain That Aren’t So Popular As Paella

Our full guide on the most Delicious foods in Spain that aren’t so popular as paella for you to try on your next trip or cook at home.

Spain is renowned for its rich culinary heritage. While paella is a famous dish, there are numerous other delicious Spanish foods worth exploring. Here are some lesser-known but equally delectable Spanish dishes, along with recipe guides, tips, and calorie information.

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

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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