Spanish food

Spanish food or Spanish cuisine is the cuisine of Spain.

Common dishes

Cultivation of the Mediterranean triad, wheat, grapes, and olives, in the province of Huelva, representing the traditional staples of Mediterranean agriculture and cuisine.
Illustration of the "Supper of Tarragona" of James I of Aragon in an edition of the Llibre dels fets, published in 1343.
Still-life painting by Luis Egidio Meléndez (1774), showcasing fresh cucumbers and tomatoes.
Kitchen at the Asylum of San Bernardino in Madrid (c. 1908).
Traditional olla podrida from Covarrubias, Spain. A historic stew that blends Old World meats and legumes with New World ingredients like peppers, representing the culinary legacy of the Columbian Exchange and Spain’s evolving national cuisine.
Gazpacho malagueño, a cold soup from southern Spain, typically made with tomatoes, bread, olive oil, garlic, vinegar, and served with finely chopped vegetables (picaíto) as garnish.
Boquerones fritos, a popular Andalusian tapa of deep-fried anchovies, typically coated in flour and served hot with lemon.
A sliced black truffle (Tuber melanosporum), a highly prized edible fungus known for its intense aroma and use in gourmet cuisine.