Let’s start with the obvious!

Paella didn’t originate as a seafood dish; the traditional version from Valencia is made from chicken, rabbit, green beans and saffron, cooked slowly over an open flame.

Where to try it: Head just outside the city to the Albufera region, where the rice fields stretch on for miles. Local restaurants here still cook paella the traditional way; over wood fires, with crispy caramelised rice at the bottom (called socarrat).

Tip: Avoid ordering paella for dinner. Locals eat it at lunch, and the best places often won’t serve it in the evening.

In northern Spain, eating is almost a social sport!

In San Sebastián, bars line the street, each one displaying rows of small artfully prepared bites called pintxos; think anchovies on toast, miniature cheesecakes, or slow-cooked beef on crusty bread.

Where to try it: San Sebastián’s old town (Parte Vieja) is the heart of it all. Don’t just stay in one place, hop from bar to bar, grab a drink, try one or two pintxos, and move on to the next.

Tip: Follow the locals. If a bar is busy and loud then you’re in the right place!

Spain takes ham very seriously, and once you’ve tried the real thing you’ll understand why.

Jamón Ibérico comes from black Iberian pigs and is cured for years. The result is rich, nutty, and melt-in-your-mouth delicate.

Where to try it: Andalucia, especially around towns like Jabugo, is famous for producing some of the best ham in the country. In cities like Seville or Granada, you’ll find it sliced paper thin in traditional taverns.

Tip: Look for ‘100% Ibérico’ or ‘bellota’ for the highest quality ham.

Seville is one of the best places to eat tapas in Spain!

Evenings here are spent drifting between bars, ordering small plates, and sharing everything. Expect dishes like garlic prawns, fried aubergine with honey, and slow cooked pork cheeks.

Where to try it: Neighbourhood spots slightly away from the main tourist areas often offer the most authentic experience at better prices.

Tip: Order a mix of hot and cold dishes and take your time!

If you love seafood, then Galicia is a great place in Spain to try it.

On Spain’s rugged northwest coast, the Atlantic provides some of the freshest shellfish in Europe; octopus, scallops, mussels, and more.

What to try: Pulpo a la gallega (octopus with paprika and olive oil), grilled razor clams, and steamed mussels with white wine.

Where to try it: Coastal towns like O Grove or the city of Santiago de Compostela are known for simple, no-frills seafood restaurants where the quality speaks for itself.

Not every great Spanish dish is savoury!

Churros (crispy fried dough) are served with rich thick hot chocolate for dipping. It’s indulgent, comforting, and very addictive.

Where to try it: Madrid is famous for its historic cafés that specialise in this simple but perfect pairing.

Tip: This is as much of a late-night ritual as it is a breakfast treat.

Burnt on the outside, creamy on the inside; Basque cheesecake has taken the world by storm.

But nothing compares to trying it where it first originated!

Where to try it: San Sebastián once again takes the spotlight, with bakeries and restaurants all serving their own, slightly different versions. Some are richer, some are lighter, but they are all delicious.