Top 27 Spanish Side Dishes

Chistorra is a fast-cured sausage made from pork, either from the belly or the jowl. Minced pork is sometimes combined with minced beef, and the sausage is traditionally flavored with garlic, salt, and paprika, which gives the sausage its characteristical red color. This versatile sausage can be fried, grilled, or baked, and it is often used for tapas or as an accompaniment to other dishes. It can be found in the Basque Country, Aragon, and Navarre.Expand

Papas arrugadas (wrinkly potatoes) is the signature dish of the Canary Islands. This incredibly simple specialty is made with whole, unpeeled potatoes that are thoroughly cleaned and then cooked in salted water. The dish was traditionally prepared with seawater, but nowadays, the water is usually just heavily salted. When cooked, the potatoes are put in the same pot without the water. The process allows any additional moisture to evaporate, leaving the potatoes somewhat dry while the skin attains its specific wrinkly appearance—hence the name—and a thin layer of salt. The dish is found in most traditional restaurants, and it is typically served as an accompaniment to hearty stews, though the potatoes can be served on their own as a simple and filling snack. Usually, the potatoes will come drizzled with mojo verde or mojo rojo—two typical Canarias sauces. The dish is best prepared with two potato varieties found on the Canary Islands, papas negra and papas bonita.Expand

This garlicky Spanish invention is commonly served as a sizzling tapa in a clay-dish. It consists of mushrooms that are sautéed in olive oil with garlic. This tapa is typically enriched with the addition of white wine, and it is garnished with chopped parsley before serving. It is recommended to use pieces of bread for soaking up all of the flavorful juices once the mushrooms have been consumed.Expand

Escalivada is one of the most famous dishes from the Catalonia region of Spain, but it is also one of the simplest. The main ingredients include eggplants, bell peppers, and sometimes onions and tomatoes, typically grilled whole over hot embers. The vegetables are then peeled, seeded, seasoned, and served as appetizers or side dishes, accompanying numerous roasted or grilled meat dishes and complementing each other. The name of the dish is derived from the word escalivar, meaning to roast over embers, to grill, or to roast in ashes. It is believed that the first escalivada was prepared by farmers from the Pyrenees mountains, who would prepare the meal while the cattle was out on the pastures. Although escalivada is nowadays served mostly as a side dish, it can also be served as tapas, a warm salad, or as an accompaniment to fish dishes.Expand

Pisto is a traditional dish from La Mancha, consisting of a variety of cooked and fried vegetables such as tomatoes, onions, bell peppers, and courgettes. It is very similar to the famous ratatouille. The dish can be served cold as a starter, or warm as a side dish. It is believed that pisto was introduced to Spain by the Moors, who used to call it alboronia. There are also numerous variations of pisto, with added ingredients such as potatoes, pumpkin, or ham.Expand

Arroz amarillo or yellow rice is a dish made by combining cooked rice with chicken stock, onions, and spices such as saffron and turmeric, giving it its vibrant color. Although the dish has Spanish origins, it is internationally popular, especially throughout Latin America. Due to the fact that saffron was not available in the New World, people in Latin America used achiote as a substitute, giving the dish a similar golden hue. Arroz amarillo can be consumed on its own, but it is more often served on the side of various main dishes.Expand

Patatas a lo pobre is a simple Andalusian side dish made with peeled and sliced potatoes, onions, red and green peppers, garlic, wine vinegar, and olive oil. The ingredients are fried in olive oil, and the pan is then covered with a lid in order for the vegetables to steam in their own juices. The ingredients are stirred, then served immediately, ideally as an accompaniment to various meat dishes. The name of the dish means poor man’s potatoes, referring to the fact that patatas a lo pobre is a simple and inexpensive, yet extremely tasty meal.Expand

Ensalada rusa is a popular Spanish variation of the Olivier salad, that consists of a mixture of diced boiled potatoes, carrots, peas, and sometimes green beans, all combined with mayonnaise to create a creamy texture. In Spain, the salad usually includes additional ingredients such as hard-boiled eggs, pickles, and tuna or chicken. This dish is typically served cold and is a staple in many tapas bars. The preparation involves boiling the vegetables until tender, then dicing them into small, uniform pieces. These vegetables are mixed with mayonnaise and other ingredients like diced pickles, hard-boiled eggs, and tuna or chicken Salt and pepper are added to taste. After mixing, the salad is chilled to allow the flavors to meld together.

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Patatas panaderas al horno is a traditional side dish originating from Spain. The dish consists of oven-roasted potatoes, and the name comes from bakers who used the heat of their bread ovens to cook a tray filled with potatoes. Apart from the potatoes, there are also thinly sliced onions that are roasted in the same pan. The mixture is seasoned with salt and drizzled with olive oil before it goes into the oven. Once the potatoes become golden, they're served as an accompaniment to meat, fish, poultry, quail, or game.Expand

Arròs a banda is a Spanish rice dish originating from Alicante in Valencia. The dish was invented by fishermen who reserved the leftover fish from the markets and cooked it with potatoes and onions. The rice was cooked in the leftover fish broth, and it was used as a side dish that accompanies the fish, hence the name arròs a banda which means rice on the side. The broth is usually cooked with cheap and common fish such as rock fish, monkfish, and fish heads, with the occasional addition of saffron, paprika, bay leaves, garlic, or puréed tomatoes. The broth is always served apart from the rice. This humble rice dish is traditionally accompanied by allioli.Expand