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2 to 10
8:00 PM (3 hours)
The ultimate Galician traditional dish. It is referred to as ‘pulpo á feira’ (in Galician), ‘pulpo a la gallega’ (in Spanish) or simply ‘pulpo’. Boiled to a perfect point and served with paprika, salt, and olive oil, cooking octopus is an art in Galicia.
Beware, vegetarians! Caldo galego (Galician broth) might look like a harmless veggie-friendly dish with its cabbage, green leaves and beans but it tends to be ‘seasoned’ with pork lard and sometimes with other types of pork meat. Caldo is a hearty, homely Galician dish, cooked in every home.
The Spanish cure for just about anything (cold, flu, hangover…) is gazpacho. And with good reason. This veggie-packed cold soup (more like a thin smoothie or juice) packs in vitamins– and has existed long before the current health trends.
I prefer my gazpacho served ice cold and in a glass. I love the traditional version (pepper, tomato, garlic, onion, extra virgin olive oil, and sherry vinegar) but also like versions with cucumber and even fruit — my watermelon gazpacho is delicious!
Possibly one of the easiest dishes on the list, chorizo a la sidra is simply delicious Spanish chorizo (paprika-spiced pork sausage) cooked in dry Spanish cider. Ideally, you buy fresh or semi-cured sausage for this dish and use Asturian or Basque dry cider.
Whenever I’m in Andalusia, I order this local specialty. These are thick chunks of eggplant, dusted in seasoned flour and deep fried in olive oil. They’re then drizzled with sweet honey– either bee’s honey or sugar cane “honey” — local molasses.
My mother-in-law makes delicious espinacas con garbanzos (spiced chickpeas with spinach), which makes sense given it’s a recipe from Andalusia. But my version, which is a touch untraditional, is my all-time favorite (please don’t tell her!). My secret? Adding almonds and tomato.
A favorite tapa in the bars of both Barcelona and Madrid, this is a classic Spanish tapa that pleases everyone!
These little fried peppers are addictive — I call them Spanish popcorn! Luckily, they’re also super simple to make (and to grow, depending on where you live).
I love bean stews and soups and grew up eating many different Italian-American versions. Luckily, Spain reigns supreme when it comes to the best bean stews and fabada is the king. A hearty white bean stew from Asturias, fabada combines chorizo, pork fat (tocino) and morcilla for a stick to your ribs cold-weather meal.
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