Main

Bocadillo de calamares

Squid sandwich or bocadillo de calamares in spanish, is a culinary specialty very common in spain consisting of squid battered in flour and fried in oil that is usually olive, or the more sophisticated version that is all of the above plus a spicy tomato sauce and mayonnaise with garlic similar to that of patatas bravas. it is usually served hot and freshly made. this type of sandwich (specifically the original version without sauce) is very popular in madrid and can be found in most of the bars of the spanish capital, particularly in the plaza mayor as well as the calle de botoneras at the southeast corner of plaza mayor. in zaragoza, the sophisticated version of the calamari sandwich is traditional, with the spicy sauce (tomato, mayonnaise and garlic), and it is called bocadillo de calamares bravos or spicy squid sandwich, which is served in the bars on calle cinco de marzo.

Dessert, Sweet

Buñuelos rellenos

Small doughnut filled with pastry cream, chocolate, fruit preserves, nutella

Main

Callos a la madrileña

Callos a la madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of spanish cuisine associated with the city of madrid. traditionally pig or cow tripe was used but modern recipes use lamb or even cod. it includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. when prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. the tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. it is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of castile and león.a version of the stew with chickpeas is made in the philippines.

Main

Cangrejos de rio en salsa

Crayfish in a spicy tomato sauce

Side, Snack, Appetizer

Caracoles a la madrileña

Snails in a spicy tomato sauce with ham, chorizo, onion, garlic

Main

Carne al desarreglo

Meat and vegetable stew

Side, Snack, Appetizer

Carne de la Sierra de Guadarrama

Avileña-negra ibérica, charolais and limousin beef or veal from madrid, spain

Side, Snack, Appetizer

Chorizo a la sidra

Chorizo cooked with apple cider

Main

Chuleta de cordero

Lamb chops

Main

Cocido madrileño

Stew with pork, vegetables, chorizo, chickpeas

Side, Snack, Appetizer

Coliflor al ajoarriero

Cauliflower with a warm garlic sauce

Side, Snack, Appetizer

Coliflor rehogada

Braised or fried cauliflower

Main

Conejo a la cazadora

Rabbit stewed with wine, tomatoes, onions, garlic, chorizo

Side, Snack, Appetizer

Ensalada de repollo

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Main

Gallinejas

Fried lamb intestines and offal, serve with potatoes, on bread as a sandwich

Dessert, Sweet

Nicanores

Flower-shaped puff pastries covered in powdered sugar

Side, Snack, Appetizer

Oreja a la plancha

Pan seared/grilled pig ear pieces, for example, sprinkled with salt and paprika

Side, Snack, Appetizer

Pan con tomate

Pa amb tomàquet (catalan pronunciation: [ˈpam tuˈmakət]) ("bread with tomato"), is a traditional food of catalan, valencian, aragonese, balearic and murcian cuisines in spain. pa amb tomàquet is considered a staple of catalan cuisine and identity. while considered a signature toast dish in the catalan countries, it is common in bars throughout the rest of spain, where it is also known as pan con tomate.it consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. it is considered one of the typical examples that define the mediterranean diet, extended as a traditional recipe throughout the catalan countries. it is popularly consumed on its own as a snack or a tapa with any meal, from breakfast to dinner.

Main

Pastel de papa

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

Side, Snack, Appetizer

Patatas revolconas

Mashed potatoes, meat and paprika

Main

Patatas viudas

Stewed potatoes, a dish that is meant to be eaten all by itself, that is, it is widowed

Side, Snack, Appetizer

Pescaito frito

Pescado frito (literally, "fried fish" in spanish and judeo-spanish), also called pescaíto frito (literally "fried little fish" in andalusian dialect), is a traditional dish from the southern coast of spain, typically found in andalusia, but also in catalonia, valencia, the canary islands and the balearic islands. pescado frito is also consumed as a delicacy in inland spain, being very common in the inland andalusian provinces of seville and cordoba. it is also very common throughout the mediterranean basin and is found in provence and roussillon, france and in the coastal regions of italy (where the most common variant using salt cod fillets is known as filetto di baccalà) and greece (where various fish like mediterranean sand smelt, european anchovy, cod, common sole, greater amberjack and picarel are used). it was also eaten by the romans in ancient rome. it is made by coating the fish (usually a white fish) in flour and deep-frying it in olive oil, then sprinkling it with salt as the only seasoning. it is usually served hot, freshly fried, and can be eaten as an appetizer (for example with a beer or wine), or as the main course. usually, it is served with fresh lemon, which is squeezed over the fish or occasionally in escabeche.

Side, Snack, Appetizer

Pincho de tortilla

A slice of spanish omelette, a type of tapas/appetizer

Side, Snack, Appetizer

Setas al ajillo

Mushrooms and garlic sautéed in olive oil with white wine

Main

Sopa de castañas

Chestnut soup

Drink

Té de coca

Coca tea, also called mate de coca, is an herbal tea (infusion) made using the raw or dried leaves of the coca plant, which is native to south america. it is made either by submerging the coca leaf or dipping a tea bag in hot water. the tea is most commonly consumed in the andes mountain range, particularly argentina, bolivia, colombia, ecuador and especially in peru, where it is consumed all around the country. it is greenish yellow in color and has a mild bitter flavor similar to green tea with a more organic sweetness. though also known as mate, mate de coca has very little in common with the yerba mate drink in southeastern south america.

Main

Trucha a la navarra

Trout, stuffed with ham/bacon and bread crumbs, then pan fried, can also be wrapped in ham/bacon