The 8 unusual flavours of Spanish cuisine
Spain is renowned the world over for its gastronomic delights: Valencian paella, Iberian ham, tortilla de patatas… But beyond these classics, Spanish cuisine is full of little-known culinary treasures that will surprise even the biggest food lovers. From breadcrumbs transformed into a feast to the rarest shellfish in Galicia, not forgetting an ancestral sweet drink from Valencia, Spain’s unusual gastronomy has plenty of surprises in store. Embark on a daring culinary journey through the most surprising flavours of the Iberian Peninsula, and let yourself be tempted by these specialities that tell the story of the history and traditions of a country passionate about good food.
See also the Spain guide:
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- Top 10 culinary specialities in Valencia
- Top 10 culinary specialities in Toledo
- Top 10 culinary specialities in Salamanca
- Top 14 culinary specialities in Madrid
- 8 walks to discover Barcelona
- Top 10 most beautiful places to visit in Spain
- Discover the Spanish Basque Country in 10 must-sees
- Top 6 of the best Spanish campsites by the sea
- Visiting Spain
1. Migas: the anti-waste dish par excellence
Let’s begin our exploration of Spain’s unusual gastronomy with migas, the name of which literally means “crumbs”. This traditional dish has its origins in peasant cooking, where absolutely nothing was thrown away. The concept is simple but ingenious: transform stale bread into a tasty, comforting dish.
Migas are prepared by crumbling dry bread and frying it in a generous amount of olive oil, with garlic to enhance the flavour. Once the bread is golden brown and crisp, depending on the region, chorizo, bacon, peppers, onions or even sultanas are added. Each Spanish province has its own version of this emblematic dish, making migas a veritable culinary mosaic reflecting the country’s gastronomic diversity.
Migas are best eaten in winter, accompanied by fried eggs or fresh grapes for a surprisingly sweet and savoury touch. This dish, once the preserve of shepherds and peasants who took their hard bread to the fields, is now celebrated in many restaurants throughout Spain. Whether you visit Madrid, Seville or Barcelona, you’ll find different interpretations of this rustic classic that perfectly embodies the spirit of recovery and Spanish culinary creativity.
2. Calçots: the Catalan tradition of calçotada
Head to Catalonia to discover calçots, tender, sweet-tasting onions that are much more than just a vegetable: they are a veritable Catalan cultural institution. Calçots resemble elongated spring onions or large leeks, and their consumption is associated with a popular convivial festival called the calçotada.
The traditional way of preparing calçots is spectacular: they are grilled directly over open flames until their outer layer is completely blackened. Once cooked, the charred skin is removed to reveal the tender, sweet flesh inside. Calçots are eaten dipped in romesco sauce, a typically Catalan preparation made from roasted tomatoes, almonds, garlic, olive oil and red peppers.
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The calçot season runs from January to April, when the Catalans organise calçotades, festivities where families and friends gather to enjoy these delicious vegetables. The art of eating calçots is just as special: you hold them by the green stem, dip them in the sauce and eat them while raising your head to the sky to avoid staining yourself! Don’t forget to wear a bib, as the romesco sauce tends to spill over. This convivial tradition often continues with grilled meat and bread rubbed with tomato, all washed down with Catalan wine.
3. The rabo de toro: the Andalusian bull’s tail
Rabo de toro, literally ‘bull’s tail’, is an emblematic Andalusian dish with its roots in the Spanish bullfighting tradition. Once prepared exclusively with the meat of fighting bulls after bullfights, this stew is now cooked with more readily available oxtail.
Preparing rabo de toro requires patience and skill. The pieces of tail are first seared and then simmered for several hours in a creamy sauce made from red wine, vegetables (onions, carrots, tomatoes) and aromatic Mediterranean herbs such as thyme, rosemary and bay leaf. This slow cooking allows the meat to become extremely tender and gelatinous, coming away easily from the bone.
This dish is typical of Spain’s unusual gastronomy and is particularly popular in Seville and Cordoba, two cities with strong ties to the world of bullfighting. If you decide to visit Seville, be sure to order a rabo de toro in one of the many traditional restaurants in the historic centre. The city is full of authentic tapas bars and bodegas where this dish is prepared according to ancestral recipes. Rabo de toro is usually served with potatoes or rice, which absorb the rich, fragrant sauce deliciously.
4. Paparajotes: the Murcian lemon leaf dessert
Let’s move on from savoury dishes and discover a dessert that’s as original as it is surprising: paparajotes. This sweet speciality from the Murcia region is a doughnut like no other, because it’s made with… lemon leaves!
The recipe for paparajotes involves preparing a batter made from flour, eggs, milk and sugar. Fresh lemon leaves are then coated in the batter and dipped in boiling oil. Once golden and crisp, the fritters are sprinkled with sugar and cinnamon. But be careful: you can’t eat the lemon leaf! It is only used to flavour the fritters with a delicate and refreshing lemony aroma.
Paparajotes are particularly popular during Semana Santa (Holy Week), Spain’s most important religious festival. At this time of year, street stalls known as “barracas” set up in the streets and hand out these delicious doughnuts to passers-by. It’s a unique opportunity to taste this speciality in a festive and authentic atmosphere. If you’re visiting the Murcia region in spring, don’t miss this original tasting experience, which is an integral part of the local gastronomic heritage.
5. Percebes: the most expensive shellfish in Spain
Percebes, or barnacles in French, are undoubtedly one of the most unusual and expensive seafood items in Spanish cuisine. These unflattering-looking crustaceans – which resemble tiny prehistoric claws – are considered a luxury delicacy, and are particularly popular in Galicia, where they are harvested.
Harvesting percebes is an extremely dangerous job. The percebeiros, brave fishermen, have to abseil down the wave-beaten cliffs to pluck these crustaceans from the rocks. The difficulty of access and the risks involved explain their high price, which can reach more than 100 euros a kilo for the finest specimens.
Despite their unappetising appearance, percebes have an intense, delicate iodine flavour that instantly evokes the Atlantic Ocean. They require very little preparation: simply cook for a few minutes in boiling salted seawater. To eat them, gently pull the fleshy part off the stalk, then bring the piece to your mouth to extract the tender, flavoursome flesh. If you visit Valencia, you can also find percebes in the best seafood restaurants, although Galicia remains the region par excellence for discovering this speciality. Percebes are considered by gourmets the world over to be one of the jewels in Spain’s crown of unusual gastronomy.
6. Manitas de cerdo: crispy little legs
Manitas de cerdo, literally ‘little pig’s hands’, is a traditional Spanish dish that leaves no one indifferent. These simmered pig’s trotters are an integral part of popular Spanish cuisine and a perfect example of the complete use of the animal, a culinary philosophy deeply rooted in Iberian culture.
There are several ways to prepare manitas de cerdo. The most common is to simmer them for a long time in a stock flavoured with vegetables, garlic and spices, until the meat becomes extremely tender and gelatinous. Other recipes suggest breading and frying to obtain a crispy texture on the outside while retaining the tenderness on the inside. They are usually served topped with a tasty sauce, often based on tomato, garlic and paprika.
There are many regional variations: some serve them with potatoes, others with rice or chickpeas. In Madrid, Barcelona or Seville, you’ll find manitas de cerdo in traditional tapas bars and restaurants serving authentic Spanish cuisine. It’s a comforting dish, particularly popular in winter, and offers a trip back to the depths of Spain and its ancestral culinary traditions. For the more adventurous, it’s a chance to discover a lesser-known but just as tasty facet of Spanish gastronomy.
7. Horchata de chufa: Valencia’s signature drink
Horchata is a refreshing sweet drink that holds a special place in the hearts of Valencians. Contrary to what its milky texture might suggest, horchata is not a milk drink: it is made from chufa, a small tuber also known as Tiger Nut.
Making traditional horchata takes time and patience. The chufas are first soaked in water for several hours, then ground to release their natural oils. The mixture is then filtered and sweetened before being served chilled, or even iced. The result is a smooth drink with a slightly sweet, nutty flavour that is extremely thirst-quenching on hot Spanish summer days.
Valencia is the undisputed capital of horchata, and Spain is the only European country to produce chufa, making this drink truly unique. If you decide to visit Valencia, be sure to stop off at one of the city’s many horchaterias to sample an authentic horchata, ideally accompanied by fartons, slightly sweet elongated buns that are dipped in the drink. It’s a Valencian ritual not to be missed! The best-known horchaterias can be found in the city’s historic quarter, where this tradition has been carried on for generations. Horchata can be enjoyed all year round, but it is in summer that it reveals all its refreshing potential.
8. Criadillas: the most daring dish
Let’s end our tour of Spain’s unusual gastronomy with criadillas, undoubtedly the most surprising and daring dish on this list. Criadillas are bull or sheep testicles, a culinary speciality deeply rooted in the Andalusian bullfighting tradition.
This dish can be prepared in a variety of ways, depending on the region and local traditions. Criadillas can be grilled, stewed, breaded and fried, or even served as a soup. The texture is generally tender and creamy, with a delicate flavour vaguely reminiscent of offal such as sweetbreads or kidneys, but milder.
In Andalusia, particularly in Seville and Cordoba where the bullfighting culture is very strong, criadillas are one of the traditional tapas you can order in authentic bars and restaurants. They are often served in small portions, breaded and accompanied by a spicy sauce. They can also be found at local markets and specialist butchers.
For the more adventurous who wish to explore all aspects of Spanish gastronomy, trying criadillas represents a culinary challenge and an immersion in a centuries-old tradition. It’s a divisive dish, but one that deserves to be tried at least once to fully understand the richness and diversity of Spanish cuisine, where nothing is wasted and every part of the animal is valued and transformed into delicious dishes.
In conclusion, there’s a lot more to Spain’s unusual gastronomy than meets the eye. Beyond tapas and paella, these eight surprising flavours reveal an authentic Spain, where age-old culinary traditions have been passed down from generation to generation. From anti-gaspi migas to precious Galician percebes, each dish tells a story, reflects a terroir and bears witness to the ingenuity of Spanish cooks. Whether you’re keen to discover new tastes or just curious, these specialities are well worth a visit on your next trip to Spain. To extend your immersion in Spanish culture, don’t hesitate to discover Barcelona, Madrid or Seville thanks to the Navaway itineraries, which will guide you through the historic streets and gastronomic districts of these fascinating cities.
FAQ: everything you need to know about unusual Spanish cuisine
Where can you try these unusual specialities in Spain?
These dishes are found in different regions: migas are widespread throughout Spain, calçots are typical of Catalonia (particularly near Barcelona), rabo de toro is Andalusian (Seville, Cordoba), percebes come from Galicia, horchata is Valencian, and criadillas are eaten mainly in Andalusia. Traditional restaurants, authentic tapas bars and local markets are the best places to discover them.
When is the best time to try these specialities?
Some dishes are seasonal: calçots are eaten from January to April during calçotades, percebes are best in spring and summer, and paparajotes are traditionally eaten during Semana Santa. Horchata is drunk all year round, but is particularly popular in summer. Other specialities such as migas, rabo de toro and criadillas are available all year round.
Are these dishes suitable for special diets?
Most of these specialities contain meat or animal products. However, migas can be prepared vegetarian-style by omitting the chorizo and bacon, calçots with their romesco sauce are suitable for vegetarians, and horchata is naturally vegan and gluten-free. Percebes are suitable for seafood lovers but not for vegetarians. If you have allergies, always check the composition with the restaurant.
Why are drills so expensive?
The high price of percebes is explained by the difficulty and danger of harvesting them. Percebeiros have to abseil down cliffs battered by Atlantic waves to pluck them from the rocks. This fishing is extremely risky and can only be done in favourable weather conditions. What’s more, periwinkles are not cultivated and remain a wild product, which limits their availability. Their rarity and exceptional flavour justify their status as a luxury delicacy.
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