Spanish cuisine

Menus with Spanish options on SeEat. Tap a card to open the visual menu.

Spanish cuisine is defined by olive oil, garlic, pimentón (smoked paprika), and the tapas way of eating — many small plates shared across the table. Regional icons span paella from Valencia, pintxos in the Basque country, Galician octopus, Andalusian gazpacho, and jamón ibérico everywhere, with sherry and Rioja as the table’s companions.

What to order

Jamón ibérico — acorn-fed cured ham, sliced paper thin
Paella valenciana — saffron rice cooked wide and shallow for the socarrat crust
Tortilla española — thick potato-and-egg omelet, served warm or room temperature
Gambas al ajillo — shrimp sizzling in garlic-chili olive oil
Pulpo a la gallega — tender octopus with pimentón, olive oil, and potatoes

15 menus

Frequently asked questions

What is the difference between tapas and pintxos?

Tapas are shared small plates ordered from a menu; pintxos, typical of the Basque country, are individual bites usually skewered on bread, picked from the bar and tallied by the toothpick.

Is paella supposed to have chorizo?

Not in Valencia — the traditional paella valenciana uses chicken, rabbit, and green beans. Seafood versions are coastal classics; chorizo is a foreign addition Spaniards famously dispute.

How should I order in a Spanish restaurant?

Order tapas in rounds — two or three plates per person across the meal — rather than one big main each. SeEat shows every tapa with a photo and description, so a crowded specials board becomes a visual menu.