This document lists traditional dishes from different regions of Spain. It provides the names and key ingredients for each dish in both Spanish and English. Some of the dishes highlighted include pulpo a la gallega from Galicia, fabada from Asturias, sobaos pasiegos from Cantabria, and paella from the Comunidad Valenciana. The document serves as a guide to the culinary heritage and variety of foods across Spanish territories.

2. SPAIN

3. 1. GALICIA: PULPO A LA GALLEGA (SPANISH), OCTOPUS
GALLEGA ( LITERAL TRANSLATION TO ENLISH), POLBO Á FEIRA (
GALICIAN).
 Ingredients:
 -1 Octopus 2 kilos
 - ½ kilo of potatoes
 - 1 onion
 - Paprika
 - Cayenne pepper
 - Olive oil
 - Coarse salt

4. 2. ASTURIAS: FABADA (SPANISH)
 Ingredients:
 -Beans 500g
 -250 g of bacon cured
 -2 Asturian chorizo
 -2 Asturian blood sausages
 -water
 -200 g of ham bone
 -Salt (to taste)
 -3 strands of saffron

5. 3.CANTABRIA: SOBAOS PASIEGOS( SPANISH)
 Ingredients:
 -Butter 250 g
 -250 g flour
 -Sugar 250 g
 -1 sachet of baking powder
 -1 tablespoon rum
 -3 eggs Salt

6. 4. PAIS VASCO: PORRUSALDA ( BASQUE)
 Ingredients:
 -4 leeks
 -3 medium potatoes
 -1 medium onion
 -2 carrots
 -1 liter of water
 -Extra virgin olive oil
 -fine salt

7. 5. LA RIOJA: PATATAS A LA RIOJANA ( SPANISH)
 Ingredients:
 -2 kg of potatoes to cook
 -500 g of Rioja cured sausage
 -2 big onions
 -3 bay leaves
 -50 ml extra virgin olive oil
 -1 tip cayenne.
 -4 red peppers soaked in water or a tablespoon of
pulp.
 -6 cloves of garlic.
 -2 liters of meat broth.
 -salt

8. 6. NAVARRA: PIMIENTOS DEL PIQUILLO RELLENOS DE BACALAO
(SPANISH), PIQUILLO’S PEPPERS STUFFED WITH COD (LITERAL
TRANSLATION TO ENLISH)
 Ingredients:
 -12 units piquillo pepper
 -2 slice fresh cod or hake
 -200 gr Gamba
 -1 pc large onion
 -150 gr Serrano ham into small cubes
 -2 clove garlic
 -flour
 -milk
 -parsley
 -salt
 -pepper
 -nutmeg
 -Olive oil
 -butter
 -Orange peel
 -200 ml liquid cream
 -cream Cheese

9. 7. ARAGON: CORDERO A LA PASTORA (SPANISH)
 Ingredients:
 1kg . beef and lamb of Aragon
 500 grs. small potatoes
 1 dl . oil
 1 atadillo herbs : fennel , bay leaf and parsley
 1/2 l . milk
 1/2 l . water
 Black peppercorns
 1 small glass of white wine
 2 cloves garlic
 salt

10. 8. CATALUÑA: CREMA CATALANA
 Ingredients:
 -1 liter of milk
 - 4 egg yolks
 - 2 tablespoons cornstarch
 - Cinnamon stick
 - Bark lemon
 - 200g sugar

11. 9. COMUNIDAD VALENCIANA: PAELLA
 Ingredients:
 Chicken (700 grs. About 8 to 10 medium pieces)
 Rabbit (300g. A 4 or 6 medium pieces.)
 A (not filled) crushed red pepper sweet. Tablespoon
 Saffron to taste or place a teaspoon of food coloring
 12 tablespoons grated fresh tomato
 Green beans or broad (400 g.).
 Lima Bean (100 gr.)
 3 or 4 artichokes
 White bean (100 gr.).
 water

12. 10. CASTILLA LA MANCHA: MIGUELITOS
 Ingredients:
 - 1 package of puff pastry- Icing sugar for dusting
 PASTRY CREAM:
 - 500 gr
 -100 gr entirely milk
 -50g sugar
 -Cornflour- 3 eggs

13. 11.MADRID: CALLOS A LA MADRILEÑA
 Ingredients:
 1.5 Kilogram of Callos
 ½ kilogram of Morros
 1 Units Veal (leg)
 4 Spoon tablespoon oil tureen
 150 grams of Chorizo
 150 grams of black pudding
 Chili Pepper ½ Units
 1 Bay Leaf
 4 Units of Clavo
 10 Units Grain Pepper
 1 pinch of nutmeg
 2 clove garlic (minced)
 1.5 Units of onion (medium, chopped and the rest in pieces)
 Spoon 1 tablespoon flour
 2 Units Tomato
 1 teaspoon paprika
 1 small cup of vinegar

14. 12. CATILLA Y LEÓN: COCHINILLO DE SEGOVIA
(SUCKING PIG)
 Ingredients:
 1 piglet four to four and a half kilos (clean),
 100 g of lard
 Water
 salt

15. 13. EXTREMADURA: PERRUNILLAS
 Ingredients:
 400 g of lard at room temperature
 4 egg yolks
 Lemon zest
 Sugar 250 g
 Flour which supports
approximately 700 g
 2 egg whites
 Sugar for garnish
 Ground cinnamon (optional)

16. 14. ANDALUCIA:GAZPACHO ANDALUZ.
 Ingredients:
 1 kilo of ripe tomatoes (with a bold
red color)
 1 green pepper type Italiano (about
60 grams)
 1 piece of cucumber (about four
fingers wide)
 1 piece of onion (about 100 grams)
 1 slice of bread (about 50 grams)
 1 clove garlic
 3 tablespoons olive oil
 3 tablespoons white wine vinegar
 1 teaspoon salt

17. 15.-MURCIA: ENSALADA MURCIANA (MURCIA SALAD)
 Ingredients:
 4 or 5 ripe tomatoes natural or big boat
 1 onion or chive
 2 o 3 cans of canned tuna (as guests)
 Olives
 3 o 4 eggs hard
 Olive oil
 Salt
 Vinegar

18. 16. ISLAS BALEARES: SOBRASADA MALLORQUINA
 Ingredients:
 30 to 60% of lean pork,
 40-70% of pork bacon,
 4-7% of paprika, from
1.8 to 2.8
 Salt
 a few natural spices like
pepper,
 paprika spicy, rosemary,
thyme and oregano, and
what will never find
coloring

19. 17. ISLAS CANARIAS: MOJO PICON
 Ingredients:
 . Garlic, 7 or 8 teeth
 . Cumin, a teaspoon
 . A couple of hibiscus
 . A red pepper
 . vinegar
 . Sweet paprika, a teaspoon
 . Olive oil
 . salt