WORTH the Journey: TEN classic regional Spanish dishes

Visitors to Spain can explore the country’s diversity with their taste buds. It is worth the journey:

Paella Valenciana (Comunidad Valenciana / Valencia) A dry rice dish traditionally cooked in a wide, shallow pan over an open fire (ideally with orange-wood). The authentic version features rabbit, chicken, green beans (ferraura), lima beans (garrofó), tomato, saffron, rosemary, and sometimes snails—no seafood.
Gazpacho (Andalucía / Andalusia) A chilled raw vegetable soup blended from tomatoes, cucumber, green pepper, garlic, olive oil, vinegar, and bread. It is light, refreshing, and a staple of hot summers in southern Spain.
Fabada Asturiana (Asturias) A rich, hearty winter stew of large white beans (fabes de la Granja) slow-cooked with chorizo, morcilla (blood sausage), bacon or pork shoulder, onion, and garlic.
Cocido Madrileño (Madrid) A substantial chickpea stew with various meats (chicken, beef, chorizo, morcilla, bacon), cabbage, and other vegetables. It is traditionally served in stages: first the broth as soup, then the chickpeas and vegetables, then the meats.
Pulpo a la Gallega / Pulpo á Feira (Galicia) Tender boiled octopus sliced and seasoned simply with coarse salt, sweet or spicy paprika (pimentón), and plenty of olive oil, usually served on a wooden board with boiled potatoes.
Cochinillo Asado (Castilla y León, especially Segovia) Whole suckling pig roasted in a wood-fired oven (often in a clay dish) until the skin is crackling-crisp and the meat is extremely tender.
Bacalao al Pil-Pil (País Vasco / Basque Country) Salted cod gently cooked in olive oil with garlic and chili peppers. Continuous swirling creates a silky emulsified sauce called pil-pil.
Calçots (Cataluña / Catalonia) A variety of mild green onions (similar to spring onions or large scallions) char-grilled until blackened outside and soft inside, then peeled and dipped in romesco (a nutty, peppery sauce). Often eaten communally at a calçotada.
Patatas a la Riojana (La Rioja) Potatoes stewed with chorizo, paprika, onion, and sometimes green peppers or garlic, resulting in a flavorful, slightly spicy one-pot dish.
Ternasco Asado (Aragón) Young suckling or milk-fed lamb roasted simply with potatoes, garlic, salt, and herbs (often thyme or bay), yielding tender, flavorful meat.