Tortilla de patatas
3 SPANISH TRADITIONAL DISHES: The humble tortilla de patatas is one of the staples of the Spanish diet and this seems to be true regardless of region – quite an achievement in a country with such strong regional culinary divides. However, the dish isn’t entirely uncontroversial, as there is widespread debate over whether it should be made with or without onion. Regardless of whether it contains the allium or not, the best kind of tortilla is thick and moist – verging on the slightly uncooked at its very heart.
Bordered by two seas, the Atlantic and the Mediterranean, Spain is rich in fish and seafood. However, just like fruit and vegetables, fish have their seasons, and fishermen have long searched for ways to preserve their catch after a particularly bountiful trip. Tinning is one of the most common ways to preserve fish and seafood in Spain and, far from the bad reputation it has in some places in the world, tinned produce in Spain is regarded as a delicacy. Mussels, clams, cockles… nearly every type of seafood can be found in tinned form, either in oil, brine or an escabeche sauce.
Calamares a la Andaluza
While calamares a la Andaluza are found in nearly every tourist trap across Spain, this doesn’t detract from their status as an Andalusian staple. They are rings of squid which, like much of the fish and seafood in Andalusia, is battered and deep-fried. They’re traditionally served with a squeeze of fresh lemon juice, although it has become common, probably as a result of the influence of tourists, to serve them with mayonnaise or tartar sauce.