Andalusian gazpacho is a famous refreshing, cold-served soup made of raw tomatoes and other vegetables. The ingredients are blended together with a mix of vinegar and herbs, and the result is a perfect dish for the warm months of the year.
Tortilla is the Spanish version of omlettle. Except for the eggs, it contains potatoes and bread in different forms. There are numerous versions of tortilla with various additions - onions, mushrooms, different vegetables, sausages, etc. Spanish gourmet lovers say only the tortilla that took over an hour to make. is worth eating.
Morcilla de Burgos
Morcilla de Burgos is a blood sausage from the Region of Burgos. The pig's meat and blood are mixed with rice, onions, and spices. It can be consumed along with a glass of red wine as a part of any tapas or stew.
Chipirones are tiny baby squids. They are traditionally served in Spain - grilled, or deep-fried, battered, with a piece of lemon.
Cordero asado is also a specialty for the Madrid region. It's roasted lamb usually brought from the beautiful Segovia, where the animals are bred. The best roasted lambs are made of slowly cooked animals who had been fed almost exclusively with milk.