Yeah, I haven't had the chance to visit Spain yet, but that didn't stopped me from being a big fan of Spanish cuisine and wine 😀
It's totally possible to enjoy good Spanish food around the world, especially in Singapore, as Spanish gastronomy is well recognised as a world cuisine, and Singapore is a global city.
That's why, I am excited every year during the annual Eat Spain Drink Spain campaign featuring the best of Spain in Singapore curated by Spanish experts and Spain's Economic & Commercial Office in Singapore.
This year's Eat Spain Drink Spain is on now from 1 Sep to 15 Oct 2025.
I haven't been to Spain yet (I must soon) but feels assured thanks to the Restaurants from Spain Award - it's an official stamp of authenticity and quality, that makes sure awarded restaurants are up to the stringent standards of good Spanish cuisine.
The Spanish agencies in Singapore have done all the hard leg work, so we don't have to waste calories and money.
Spanish cuisine tastes special, in my opinion, because it is rich in history, culture, and the natural blessings from the bountiful land and seas of Iberia.
The foundation of Spanish cuisine was laid about 1500BC (3500+ years aso) during the Bronze Age by Iberians and Celts with cereal, legumes, buffalo, fowl, fish and seafood native to the land and seas of Iberia.
A Roman aqueduct in Segovia, near Madrid.
The Iberian peninsula was part of the Roman empire from 218BC to 476AD. Nearly 700 years, the Romans left a lasting imprint.
The Romans added olives and olive oil to Spanish cuisine. They also brought grapes. Today, Spain is the world's largest producer of olives and has the largest land area in the world devoted to growing grapes.
Pavillon Cour des Lions Alhambra Granada Spain.
The Moors from Arabia and north Africa ruled Spain for 781 years from 711 to 1492. They brought spices like saffron, citrus fruits such as lemons, pomegranate and oranges, vegetables like eggplant, nuts such as almonds, and also rice to the Iberian table.
Europe entered the Age of Discovery. It was literally Spain's Golden Age "Siglo de Pro" (1492 - 1659) bringing gold from America as well as tomatoes, potatoes, chili (bell) pepper, corn, chocolate, etc.
Spain brought chili pepper from America to Asia, and revolutionised food culture everywhere it went - now we cannot imagine Asian cuisine without the fleshy hot spice, thanks to Spain.
Paella from Valencia (southeast region along the Mediterranean coast). Paella first because for many non-Spanish people, the first Spanish dish that come to mind is paella. It's seafood, fowl, or meat (originally rabbit), vegetables and spice like saffron cooked in stock on a large flat pan (known in Valencian as paella). Then, rice is added and simmered in the rich stock till the grains are al dente and a firm chewy crunchy crust or socarrat forms at the bottom. Rice and spice allude to the iconic paella's Moorish era roots.
Cochinillo Asador. Spainish roast suckling pig from Segovia near Madrid. Not always in every list of Spanish must-eat dishes but in Singapore, we love our roast piglets, so it would be incomplete without cochinillo asador. Somewhat similar to the Cantonese Chinese open roast version, but the cochinillo asador suckling piglet can be open roasted or closed roasted in ovens (traditionally in wood fired stone ovens). No salt or spice is used in some recipes but others call for both salt and / or spices (varies from region to region). The roasted pig skin is crackly crisp, with a thin layer of juicy sweet fat underneath, and then the soft fall-off-the-bone tender sweet meat below.
The traditional theatrics of chopping the crisp roast pig with the edge of a plate and then smashing it on the floor excites the party and palates.
The Philippines' lechon is similar to the Spanish cochinillo asador. The Philippines was a Spanish colony (1565 to 1898) until the Americans took over (1898 to 1946 with a period of Japanese occupation 1942 - 1945).
Cocido Madrileno or the Madrid stew. As its name states, it's a hearty staple from Spain's capital city and surrounding region. It's made mainly of chickpeas / lentils, with vegetables such as potatoes and carrots, plus pork sausage and chunks of pork in a heavy stew.
Jamon Iberico. Black hoofed native Iberian hogs fatten with acorns, their well marbled ham cured and air dried for 12-24 months to years. Thinly sliced, melt-in-the-mouth texture, flavour and aroma which are unique and delicious.
Pulpo a la Gallega from Galicia. Tender spongy octopus tentacles thick like rope, blanched and served with olive oil, potatoes and dressed with a hot spice like paprika or chili pepper.
I love octopus and the Spanish way is my favourite preparation.
Tortilla de Patatas found throughout Spain and probably in every Spanish restaurant throughout the world. It's a potato omelette - the potatoes are cubed or sliced, then sautéed in oil. Eggs are beaten and an omelette is made with the fried cubed potatoes inside. The ideal tortilla omelette has a slight crisp outside while the potatoes inside are juicy and just 99% done, retaining their soft firmness and sweet juice. Many variations including adding onions and chorizo (Spanish pork sausage).
Gazpacho is a thick vegetable juice from the rich fields of Andalusia. Tomatoes, cucumber, onion, chili pepper, garlic blended raw together with olive oil, vinegar and salt. Very healthful food drink, not to mention delicious, especially if your palate enjoy a bit of zest and tang with spicy zing. Served chilled, enjoyed with bread or on its own.
Cucumbers originate in India and brought to Spain by Greeks and Romans. Add tomatoes and chili pepper from America during the Age of Discovery, and the Spanish created gazpacho 😁
Tapas. Back in the 18th century, innkeepers in Spain started the practice of dishing out small tasting portions of dishes for customers to sample before ordering. This practice led to today's tapas, a whole spread of assorted dishes in bite size portions. There are other origin theories but suffice that these finger dishes are perfect with beer, wines, etc., leading to the emergence of popular tapas bars.
Crema Catalana from Catalonia. Beaten eggs with milk thicken with flour, flavoured with spice like cinnamon and citrus like lemon. Cooked and chilled. Sprinkled with sugar and torched to create a caramelised glaze on top before serving. (Crema Catalana is identical to the French crème brûlée.)
Churro. A must have whenever I have a Spanish meal. I like the light, slight crisp outside and spongy inside of the piped deep fried buttery eggy dough pastry. I love it with hot dark chocolate - the balance of sweet fried churro and slightly bitter taste of dark chocolate is simply irresistible to me. The churro was probably brought to Spain during the Moor era.
Chocolate is another gift from America brought to the world by Spain.
Sangria, Spain's unofficial national beverage is an icy refreshing concoction of red wine, sugar, fresh fruit and spices like cinnamon.
Spain has the largest area cultivating grapes and is the third largest wine producer in the world. Spanish wines are known for their full body, deep tannins, fruity and floral notes. Long history, stellar quality, diverse terrior and climate, so there's plenty to occupy the novice (like me) and even connoisseurs.
Spanish cuisine is constantly innovating, creating but always carrying with it its heritage from Iberian foundations, to the legacies of Greeks, Romans and Moors, to the fruits of discovery of the Americas. Together, Spanish cuisine is rich and unique.
And thus, I launched myself into my annual adventure with Spanish cuisine.
This is my bucket list for ESDS 2025 (1st Sep - 15 Oct), Eat Spain, Drink Spain celebrations. What dishes did I missed and must add to this list?
Buen provecho!
Read more about Spanish cuisine in Singapore 👉
Discover Galicia Food & Wine @ At-Sunrice GlobalChef Academy • ESDS 2025
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Written by Tony Boey on 1 Sep 2025
Who is Tony Johor Kaki?
I love Spanish food, tapas and all. Flavours are amazing, feels healthy, less guilt if overeat for some reasons. Maybe it's paired with red wine lollll
ReplyDeleteHi Tony, SG resident spaniard reader here! So happy to see cocido listed above. Truth is that despite paella’s popularity overseas, its origin is circumscribed to the region of Valencia. Whereas cocido is present across the peninsula, with each region having its own adaptation using local ingredients. Most Spanish people have a connection to this hearty stew being cooked at home.
ReplyDeleteI am glad to read your appreciation of our cuisine. Hopefully it inspires a trip there soon. Cheers!
the photo of the "Great Mosque of Cordoba" shows not the great mosque but the Alhambra in Granada.
ReplyDeleteThank you for pointing out. My sincere apologies for the mistake. I have made the necessary changes
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