Paella

• Paella is a dish that originated in Valencia, an eastern region of Spain near the Mediterranean Sea. The dish was originally made with rice from Valencia's flatlands, shellfish or sausage, vegetables such as tomatoes and asparagus, onion, garlic, wine, and pimento.
  
  

Gazpacho

• Commonly found in Andalusia, a region in southern Spain, Gazpacho is a type of tomato soup that is served cold. The dish looks like a chunky soup, with raw vegetables mixed with a broth of pureed tomatoes or tomato juice and chicken stock. Some versions contain lobster, shrimp, raisins, walnuts, mango and/or melon.
  
  

Fredurias

• Fredurias are fish, soles or anchovies that are fried in batter. It is also found in the Andalusia region.
  
  

Ttoro

• Ttoro is a stew made with mussels, crayfish, eels, codfish head and langoustine. This Basque County dish is the Spain version of the French's bouillabaisse, or fish stew.
  
  

Sopa de Ajo

• Sopa de Ajo is a type of garlic soup that is a popular dish in Castilla y Leon, a region in northwest Spain. The dish is made with garlic cloves, olive oil, eggs and red peppers.
  
  

Tojunto

• In Castilla La Mancha, the region in which Madrid is located, one type of common food is tojunto. This is made with mountain rabbit, garlic, onion, green peppers and olive oil, which are cooked together.