Spanish Food Quiz

Saffron rice simmered with chicken, rabbit, and green beans.

The original Valencian recipe traditionally excludes seafood entirely.

A thick omelette of egg and slow-cooked potato, served warm or cold.

Spaniards passionately debate whether onion belongs in a 'true' tortilla española.

A chilled, raw tomato and vegetable soup, perfect in summer heat.

Early versions of gazpacho predated tomatoes in Spain and were based on bread and vinegar.

Acorn-fed pork leg, dry-cured for years into deeply flavorful ham.

The highest grade comes from pigs that forage freely on acorns in oak pastures called dehesas.

Fried potato chunks topped with a smoky, spicy tomato sauce.

Some regions serve bravas with a garlic aioli instead of, or alongside, the spicy sauce.

Shrimp sizzled quickly in olive oil with garlic and chili.

The dish is traditionally served still sizzling in the same small clay dish it's cooked in.

Creamy béchamel fritters, breaded and fried until crisp.

Jamón croquetas are considered a benchmark dish for judging a Spanish tapas bar.

Tender boiled octopus slices dusted with paprika and olive oil.

Octopus is traditionally boiled in a copper pot, said to help tenderize the meat.

Battered, fried squid rings, a beloved tapas bar staple.

Despite the name referencing Rome, the dish is firmly associated with Spanish tapas culture.

Toasted bread rubbed with ripe tomato and good olive oil.

Catalans often rub a halved tomato directly onto the bread rather than spreading a sauce.

A hearty chickpea stew with meats, traditionally served in separate courses.

The broth, vegetables, and meats are often served as three distinct courses from one pot.

Salt cod gently emulsified into a garlicky, golden olive oil sauce.

The sauce forms purely from emulsifying the cod's natural gelatin with oil, no flour or cream needed.

A whole suckling pig roasted until the skin shatters like glass.

Segovia is famous for restaurants that specialize almost exclusively in this dish.

Oxtail braised for hours until rich, sticky, and falling off the bone.

The dish has historic ties to Spain's bullfighting culture in Córdoba.

Ridged fried dough sticks dunked into thick hot chocolate.

Spanish hot chocolate for dipping is intentionally made much thicker than typical drinking chocolate.

A citrus-and-cinnamon custard topped with a torched sugar crust.

Unlike crème brûlée, crema catalana is set on the stovetop rather than baked in a water bath.

A dense nougat of honey, sugar, and toasted almonds.

Turrón is closely associated with Spanish Christmas celebrations.

Red wine mixed with chopped fruit, a touch of sugar, and soda.

Sangria has roots stretching back centuries, though its exact origin is widely debated.

Strong coffee mixed with hot, frothed milk.

It's typically served in equal parts coffee and milk, distinguishing it from a standard latte.

A thick, chilled Andalusian purée of ripe tomatoes and bread blended with olive oil, topped with hard-boiled egg and jamón.

Unlike gazpacho, salmorejo contains no cucumber or pepper — its distinctive creaminess comes entirely from emulsifying tomatoes with bread and generous olive oil.

A hearty Asturian stew of large white fabes beans slow-cooked with chorizo, morcilla, and smoked pork belly.

Fabada is made with fabes de la granja — large, butter-soft white beans native to Asturias that carry protected geographical status and can take up to 4 hours to cook properly.

A hearty fisherman's stew of tuna and potatoes.

It was traditionally cooked by Basque fishermen at sea using whatever tuna they'd just caught.