14 Unusual Foods You Won’t Believe Are Eaten in Spain

Spain is renowned for its culinary delights, from the world-famous paella to the delectable tapas. However, beyond these well-known dishes lies a treasure trove of unusual foods that might surprise even the most adventurous eaters. Here are 14 unusual foods you won’t believe are eaten in Spain, each with its own unique story and flavor.

1. Percebes (Goose Barnacles)

Percebes, or goose barnacles, are one of the most expensive and sought-after seafood delicacies in Spain. Harvested from the rugged cliffs of Galicia, these crustaceans are prized for their briny, oceanic flavor. The process of collecting percebes is incredibly dangerous, as it involves scaling slippery rocks and battling crashing waves. Despite their unappealing appearance, percebes are a true delicacy, often enjoyed simply boiled and served with a squeeze of lemon.

2. Angulas (Baby Eels)

Angulas, or baby eels, are another expensive and unusual Spanish delicacy. Traditionally served in the Basque Country, these tiny, translucent eels are typically sautéed with garlic and chili peppers in olive oil. The dish, known as “angulas a la bilbaína,” is a luxurious treat often reserved for special occasions. The high price of angulas has led to the creation of a more affordable imitation made from surimi, known as “gulas.”

3. Morcilla (Blood Sausage)

Morcilla, or blood sausage, is a staple in many Spanish regions. Made from pig’s blood, rice, onions, and spices, morcilla has a rich, earthy flavor that varies depending on the region. In Burgos, for example, morcilla is made with rice, while in Asturias, it includes onions and spices. This sausage is often grilled or fried and served as a tapa or used as a filling in various dishes.

4. Criadillas (Bull Testicles)

Criadillas, or bull testicles, are a traditional Spanish dish that might make some diners squeamish. Often referred to as “Rocky Mountain oysters” in the United States, criadillas are typically breaded and fried or grilled. They are considered a delicacy in many parts of Spain and are often enjoyed during festivals and celebrations. The flavor is mild and slightly gamey, with a tender texture.

5. Caracoles (Snails)

Caracoles, or snails, are a popular dish in many Spanish regions, particularly in Andalusia and Catalonia. These land snails are usually cooked in a rich, flavorful broth made with tomatoes, garlic, and various herbs and spices. The dish is often served as a tapa or a main course, and the snails are typically eaten with toothpicks. The taste is earthy and slightly chewy, making it a unique culinary experience.

6. Ortiguillas (Fried Sea Anemones)

Ortiguillas, or fried sea anemones, are a delicacy from the Andalusian coast. These marine creatures are harvested from the rocky seabed and have a unique, briny flavor. Ortiguillas are typically battered and deep-fried, resulting in a crispy exterior and a soft, gelatinous interior. They are often served as a tapa and are best enjoyed with a squeeze of lemon and a cold glass of sherry.

7. Callos (Tripe Stew)

Callos, or tripe stew, is a hearty and flavorful dish made from the stomach lining of cows. This traditional Spanish stew is slow-cooked with chorizo, morcilla, and various spices, resulting in a rich and savory flavor. Callos is particularly popular in Madrid, where it is often enjoyed during the colder months. The texture of the tripe can be off-putting to some, but the dish’s robust flavor makes it a favorite among many Spaniards.

8. Lamprea (Lamprey)

Lamprea, or lamprey, is an ancient, jawless fish that has been consumed in Spain for centuries. This eel-like creature is particularly popular in Galicia, where it is often prepared in a dish called “lamprea a la bordelesa.” The lamprey is typically stewed in its own blood with red wine, onions, and spices, resulting in a rich and intense flavor. The dish is considered a delicacy and is often enjoyed during the spring months.

9. Cocochas (Fish Cheeks)

Cocochas, or fish cheeks, are a prized delicacy in the Basque Country. These tender morsels are typically taken from hake or cod and are known for their delicate texture and mild flavor. Cocochas are often prepared “a la plancha” (grilled) or “a la pil-pil” (cooked in garlic and olive oil). The dish is a testament to the Basque tradition of using every part of the fish and is a must-try for seafood lovers.

10. Tortilla de Sacromonte (Sacromonte Omelette)

The Tortilla de Sacromonte is a unique variation of the traditional Spanish omelette, hailing from the Sacromonte neighborhood of Granada. This omelette is made with a variety of unusual ingredients, including lamb brains, sweetbreads, and sometimes even testicles. The result is a rich and flavorful dish that is often enjoyed during local festivals. While the ingredients might seem unusual, the Tortilla de Sacromonte is a beloved part of Granada’s culinary heritage.

11. Calçots (Grilled Spring Onions)

Calçots are a type of spring onion that is particularly popular in Catalonia. These long, slender onions are typically grilled over an open flame until charred and tender. They are then served with a rich romesco sauce made from roasted red peppers, almonds, and garlic. The calçotada, a traditional feast centered around calçots, is a beloved Catalan tradition that brings people together to enjoy this simple yet delicious dish.

12. Chirlas (Tiny Clams)

Chirlas, or tiny clams, are a popular seafood delicacy in Spain, particularly in Andalusia. These small clams are often cooked in a simple broth made with white wine, garlic, and parsley. The result is a light and flavorful dish that highlights the natural sweetness of the clams. Chirlas are typically enjoyed as a tapa or a light main course and are best paired with a crisp white wine.

13. Gazpacho de Almendras (Almond Gazpacho)

Gazpacho de Almendras, or almond gazpacho, is a unique variation of the traditional cold Spanish soup. This version, also known as “ajo blanco,” is made with almonds, garlic, bread, and olive oil, resulting in a creamy and refreshing dish. The soup is typically garnished with grapes or melon, adding a touch of sweetness to the savory base. Gazpacho de Almendras is particularly popular in Andalusia and is a perfect dish for hot summer days.

14. Tigres (Stuffed Mussels)

Tigres, or stuffed mussels, are a popular tapa in many coastal regions of Spain. The mussels are typically steamed and then stuffed with a mixture of their own meat, béchamel sauce, and various seasonings. The stuffed mussels are then breaded and fried until golden and crispy. The result is a delicious and satisfying dish that combines the briny flavor of the mussels with the creamy richness of the béchamel.

Conclusion

Spain’s culinary landscape is as diverse as its culture, offering a wide range of unusual and surprising dishes that reflect the country’s rich history and regional traditions. From the daring flavors of percebes and angulas to the comforting warmth of callos and cocochas, these 14 unusual foods showcase the creativity and passion of Spanish cuisine. Whether you’re an adventurous eater or simply curious about the culinary traditions of Spain, these dishes are sure to provide a memorable and delicious experience. So next time you find yourself in Spain, don’t be afraid to step out of your comfort zone and try something new – you might just discover a new favorite dish!