There’s something special about stepping away from your usual routines, especially when you get to do it for a whole month—and especially when that month is spent in Spain. We’ve just returned from four glorious weeks eating our way across the country, and while I’m still unpacking (literally and figuratively), I wanted to take a moment to jot down some of my favourite food memories.

This post is a bit of a love letter to Spanish food and a preview of what’s to come on the blog. From market bar clams in Barcelona to a cider festival in Oviedo, each region had something unforgettable. I’ll be recreating many of these dishes in the coming weeks—some staying true to the originals, others with my own spin—so stay tuned. This post shares what to eat in Spain, where to find it, and what I’ll be cooking next.

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Barcelona: Jamón Cones and Market Bar Clams

We kicked things off in Barcelona, where we made a beeline for Mercat de la Boqueria, the bustling market just off La Rambla and one of the best food markets in Spain. My son became instantly obsessed with the paper cones of jamón—thin slices of salty, nutty cured ham that are perfect for snacking while wandering the market. We learned that jamón ibérico, the most prized variety, comes from pigs that are fed exclusively on acorns, which gives the meat its distinctive richness.

But the real standout was the clams. We jostled for a seat at one of the market bars and ordered a simple plate of almejas, cooked very simply in olive oil, garlic, wine and parsley. They were hands down the best clams of my life. I couldn’t wait to get home and recreate them! You cant find my recipe here: Spanish Garlic Clams. If you’re wondering what to eat in Barcelona beyond tapas, add this dish to your list.

We also couldn’t resist a few jamón and queso croquettes and Pimientos de Padrón—that’s the name of the dish of fried peppers from Barcelona, Spain. These bite-sized green peppers are fried in olive oil and finished with sea salt. Most are mild, but every so often you’ll get one with a kick.

Valencia: Paella, Tomato Carpaccio and Agua de Valencia

In Valencia, we tasted Spain’s most iconic dish—paella. But not every rice dish in Spain is a formal paella — we also came across simpler, looser seafood rice dishes along the coast, the kind you’re more likely to see cooked at home, like this Spanish Seafood Rice (Arroz con Marisco).

We also had a beautiful tomato salad, almost like a tomato carpaccio, with thinly sliced ripe tomatoes topped with finely chopped anchovies, capers, parmesan, basil, and garlic. You can find the full recipe here: Valencian Tomato Salad with Anchovies, Capers and Basil. It’s the kind of dish that stays with you—so simple yet so perfectly balanced

To drink, I discovered Agua de Valencia, a dangerously refreshing mix of fresh orange juice, cava, gin, and vodka. Served ice-cold, it was ideal in the Valencian heat.

Alicante: Fried Baby Squid and Galician Octopus

In Alicante, we feasted on crisp fried baby squid and tender Galician-Style Octopus—thinly sliced and served warm with olive oil, sea salt, and smoky paprika. Both dishes highlighted Spain’s incredible seafood and minimal, confident approach to flavour.

Granada: A Hidden Soup Near the Alhambra

After wandering the gardens of the Alhambra in Granada, we sat under leafy trees and my husband ordered a traditional soup made with chicken broth, jamón, and a softly poached egg. I couldn’t remember the name at the time, but I later found it’s called Sopa de Picadillo—a simple Andalusian dish packed with comfort. I had a very simple plate of jamón and melon, which was perfect for a hot day.

Málaga: Tapas, Mojitos and a Royal Origin Story

In Málaga, we stretched out on sun loungers under straw umbrellas, sipping €5 mojitos and watching the waves roll in. One evening we wandered into a tapas bar and tried steamed mussels topped with diced tomato, green capsicum, and white onion, a dish of Chorizo Stewed with Chickpeas in Cider and the kind of gloriously garlicky chicken that later inspired my Spanish Garlic Chicken (Pollo al Ajillo).

Our walking tour guide told us a great little story about the origin of tapas—that it started as a slice of bread used to cover a glass of wine (to keep flies out), served to a king who loved the idea so much it became custom. Whether or not it’s true, it’s a story I’ll remember.

Seville: Cold Dishes for Hot Days

Seville was scorching hot, and the only things we wanted to eat were cold and refreshing. We gulped down glasses of chilled gazpacho—so smooth and light it felt almost drinkable rather than spoonable. We also tried Ensaladilla Rusa, a creamy Spanish potato salad made with potatoes, tuna, mayonnaise, and sometimes boiled egg or vegetables. It’s served all over Spain, but particularly welcome in the Andalusian heat. We also had Pan Con Tomate—crusty bread rubbed with ripe tomato, garlic, olive oil, and salt. And of course plates of jamón ibérico. Sometimes the simplest things are the most satisfying.

Madrid: Market Tapas and Scallops in Shells

In Madrid, we visited the lively San Miguel Market and stood shoulder-to-shoulder at a bar counter sampling modern tapas. Highlights included scallops served in their shell with a sauce reminiscent of a classic Mornay—creamy, cheesy, and deeply savoury. We also tried a tapa of baguette topped with a crab salad and fish roe, and another with a creamy tuna mixture crowned with crispy fried potato chips. None of it traditional, but all of it delicious.

Traditional Food of Asturias: Oviedo and the Cider Festival

Driving from Madrid to Oviedo felt like entering a different country. The landscape turned lush and green, and we arrived just in time for the Fiesta del Primer Sidra del Año, a cider festival celebrating the first cider of the year and the start of the Asturian spring. Locals filled the main square, pouring bottles of natural cider from great heights into glasses to activate its natural fizz. It was lively, communal, and a little bit magical.

We tried Fabes con Almejas, a traditional Asturian dish of creamy white beans and clams, and a rich, comforting dish of Patatas Rellenas—potatoes stuffed with seasoned minced meat and served in a savoury sauce. Both felt like the kind of food made for misty mountain evenings.

Where to Eat Pintxos in San Sebastián

We saved the best for last. San Sebastián was the ultimate food stop on our trip, and our pintxos and wine tour was unforgettable.

At Bar Antonio, we had crispy oxtail served with the original Arzak tortilla—soft, runny, and impossibly rich. At Sirimiri, we devoured Slow-Cooked Beef Cheeks (Carrilleras de Ternera) on a bed of creamy mash—fall-apart tender and full of flavour. Oh and don’t forgot the simplest Pintxos of all the classic Gilda, you can find them in nearly every bar sitting proudly at the counter.

At the iconic Bar Txepetxa, known for its anchovy specials, we tried two unforgettable bites: baguette topped with anchovies, caramelised onion, and pickled peppers, and another topped with an egg mayo mix, a prawn, and an olive on a toothpick. We washed it all down with glasses of Txakoli, the slightly fizzy Basque white wine. If you can find it in Australia, it’s worth the hunt.

And of course, we had dessert. Basque Cheesecake lived up to the hype—burnished, creamy, and just the right amount of sweet. We also tried Pantxineta, a traditional Basque pastry filled with custard and topped with toasted almonds.

Unexpected Delight: Gas Station Tortilla

One of the most surprising food moments of the trip happened at a petrol station between Barcelona and Valencia. Spanish service stations are often attached to proper restaurants, and I had one of the best tortillas of the trip there—thick, golden, and stuffed with ham and melted cheese. No Macca’s or KFC in sight—just real, regional food, even on the road. If you would like to try making your own Tortilla you can find my recipe here: Tortilla de Patatas (Spanish Potato Omelette)

Looking Ahead: Recipes and Inspiration

This trip wasn’t just a holiday—it was a month-long immersion into one of the most vibrant and diverse food cultures in the world. Every region had its own flavours, ingredients, and traditions, and I returned home with a suitcase full of ideas and a head full of recipes I can’t wait to share.

Over the coming weeks, I’ll be recreating many of the dishes mentioned here—some traditional, some with my own twist—and sharing them with you on the blog. If you’ve ever travelled through Spain or simply dream of it, I hope these recipes transport you there.

If there’s a particular dish you’re curious about first, leave a comment and let me know. ¡Hasta pronto!