What Would You Eat At This Celebration?

This dish originated in Andalusia but this simple yet delicious cold tomato soup is synonymous with summertime all throughout Spain. If you don't like tomato, don't worry, as modern cooks have adapted the recipe with the inclusion of cherries, strawberries, or beet, turning it into an avant-garde dish.

This historic dish from Spanish gastronomy has multiple regional varieties, although the most famous is the version from Madrid. It is eaten in three rounds: first, the broth is eaten with noodles, then the chickpeas accompanied by potatoes and vegetables, and finally the meat.

Its characteristic black color comes from the animals' ink. To maintain the black color of the sauce, and to prevent it fading, additional bags of ink can usually be found in fish markets.

The ingredients are diced potatoes cut into large chunks and fried, and a special sauce, the recipe for which is a secret closely guarded by many restaurants. Some of them have even registered their versions, but it invariably includes a touch of spicy paprika and has a creamy texture.

These potatoes, grown on the islands, are small but full of flavor. They are usually accompanied by two sauces known as mojos. The red sauce is made from a mixture of oil, vinegar, and red pepper; this last ingredient adds a touch of spice, hence it is known as hot sauce. The green sauce is made with green pepper, cilantro or parsley, and garlic, emulsified with oil and vinegar.

As well as impressing your guest with your skills making pil-pil (a traditional but complicated Basque sauce), you could explain one of the theories behind the origin of this dish.

Although not well documented, it is said that Basque fishermen reached North American shores—specifically modern-day Newfoundland in Canada—some time before Christopher Columbus. The sailors had set out to hunt whales, but instead found a more profitable product in cod, which was plentiful and easy to catch.

Paella has always been associated with festive occasions such as family gatherings and parties with friends. In Valencia, it is traditionally eaten right from the paella itself—the pan in which it is made, and which gives its name to the dish—placed in the center of the table.

Churros are a kind of long, thin donut shaped like a flute, sometimes with grooves all along the sides. There are two things that make them irresistible: the fact that they are fried, and how crispy they are when freshly made. It's almost impossible to just have one.

The toast with tomato, virgin olive oil, and a little cured ham it is probably the most popular breakfast dish in Spanish homes and bars.