What are Spanish main dishes?

The Spanish table is famously diverse, often celebrated globally for its small plates—the tapas—but the heart of Spanish cuisine truly shines in its main courses, the platos principales. These dishes showcase a deep connection to local agriculture, geography, and history, ranging from saffron-infused rice dishes cooked over open fires to intensely flavored, slow-simmered stews built around legumes and smoked meats. ^[1][4] Moving past the ubiquitous tortilla and croquetas, understanding Spanish main fare reveals a culinary landscape shaped by the Mediterranean Sea, the Atlantic coast, and the agricultural interior. ^[2][4]

# Rice Focus

Rice holds a revered status in Spanish cooking, most famously associated with the region of Valencia. While the concept of a single national dish is debatable, Paella often claims that title, though locals insist on strict definitions. ^[1][4] Authentic Paella Valenciana traditionally features ingredients like rabbit, chicken, and specific beans (like ferraura and garrofó), cooked in a wide, shallow pan until the liquid is absorbed and a coveted crust, the socarrat, forms at the bottom. ^[1][3]

However, variations abound across Spain. Along the coast, you will encounter Paella de Marisco (seafood paella), featuring prawns, mussels, and clams, often flavored more prominently with seafood broth and saffron. ^[4][9] The concept of Arroz a Banda, where the rice is cooked in fish stock and served separately from the fish itself, showcases the Spanish dedication to maximizing flavor from primary ingredients. ^[3] It is important to note that many Spaniards consider any rice dish cooked in a pan with lots of liquid and served soupy (arroz caldoso) or slightly drier (arroz meloso) distinct from true paella, though all are excellent main meals. ^[1]

# Legume Power

Inland regions, particularly those with cooler climates, rely heavily on hearty, slow-cooked dishes based on legumes, providing sustenance that carried workers through the day. These stews are less about presentation and more about depth of flavor built over hours of simmering. ^[2]

The signature example from the north is Fabada Asturiana. This robust stew, originating in Asturias, centers around large white beans called fabes. ^[9] What sets it apart is the inclusion of cured pork products like morcilla (blood sausage), chorizo, and lacón (cured pork shoulder), which impart a smoky, intense color and flavor to the broth. ^[4]

Further south and toward the center, Cocido Madrileño stands as the quintessential Madrid main dish. This complex preparation is a multi-course affair, often starting with the rich broth (sopa) made from the cooking liquids, followed by the chickpeas (garbanzos) served with vegetables, and finally the meats—beef, chicken, ham bone, and various pork cuts—served separately. ^[9][4] In many households, the entire process, from soaking the chickpeas to serving the final meat plate, defines a family gathering. ^[2]

What are some Spanish main dishes?

# Potato Centerpiece

While not always the star of a plato principal like rice or beans, the humble potato, when combined with egg, forms an undeniable pillar of Spanish home cooking: the Tortilla Española. ^[9] While most often served cold or at room temperature as a tapa or sandwich filling (bocadillo), a freshly made, thick tortilla can absolutely anchor a light main meal, especially when accompanied by a fresh salad or some roasted peppers. ^[2] The great culinary debate surrounding the tortilla—whether it should include onions (con cebolla) or be purely potato and egg (sin cebolla)—is a persistent, lighthearted argument found throughout Spain. ^[2][9]

# Coastal Offerings

Given Spain’s extensive coastline, seafood naturally features prominently in main dishes, often prepared with simple, direct methods that highlight the freshness of the catch. ^[4] While lighter preparations exist, substantial seafood mains are common, particularly in Galicia and along the Mediterranean coast. ^[7]

Dishes featuring cod, or bacalao, are surprisingly prevalent despite cod not being native to Spanish waters; its preservation through salting made it a historic staple in the interior. ^[9][4] Dishes like Bacalao al Pil Pil, particularly famous in the Basque Country, involve gently cooking the cod in olive oil and garlic until the natural gelatin emulsifies into a creamy sauce, requiring careful technique to achieve the proper texture. ^[9] On the Mediterranean side, you might find main courses featuring squid or octopus cooked in its own ink (chipirones en su tinta) or simpler grilled fish (pescado a la plancha). ^[3]

What are good main dishes?

# Roast Meats

For celebrations or colder weather, roasted meats take center stage, often showcasing meticulous preparation techniques passed down through generations. ^[4] Perhaps the most famous example is Cochinillo Asado (Roast Suckling Pig), strongly associated with the city of Segovia. ^[9] The goal here is absolute perfection: incredibly crispy, thin skin that shatters easily, contrasted with meat so tender it can be cut with the edge of a plate, a testament to low and slow roasting. ^[4]

Other significant meat mains include various preparations of lamb or beef, often slow-braised with wine or stock until falling apart. While many beef dishes might be overshadowed by the seafood and stews, the carrillada de cerdo (pork cheeks braised in red wine) offers a similar melt-in-your-mouth experience to the larger roasts but in a smaller, stew-like format. ^[5]

# Regional Context and Dining Habits

It is helpful for newcomers to recognize that what constitutes a "main dish" can shift depending on the region and the time of day. ^[2] In many modern Spanish cities, lunch (la comida), served between 2:00 PM and 4:00 PM, remains the largest meal, centered around a plato principal like those listed above, often preceded by a soup or salad. ^[2] Dinner (la cena) is significantly later and lighter, sometimes consisting only of tapas or a ración (a larger serving of an appetizer). ^[6]

A frequent observation for visitors is the fluid boundary between appetizers and main courses. For instance, a ración of Gambas al Ajillo (sizzling garlic shrimp) or Patatas Bravas (fried potatoes with spicy sauce) ordered alongside bread is a completely satisfying and common light main meal, especially for a solo diner or a quick midweek supper. ^[6] This flexible ordering style means that focusing only on the formal "main courses" misses a significant part of the daily Spanish eating experience. ^[1] The true character of Spanish cooking often lies in how these smaller, intensely flavored components are combined spontaneously by the diner. ^[2]

When preparing or ordering Spanish mains, remember that the intensity of flavor rarely comes from complex layering of spices, as seen in some Asian or Middle Eastern cuisines. Instead, the richness is derived from foundational elements like a carefully prepared sofrito (a base of slow-cooked onions, garlic, and tomatoes or peppers) or the use of high-quality, cured meats and seafood stocks. ^[1][3] Mastering the slow-cooking technique for stews or achieving the right texture in rice is often more important than adding numerous ingredients. ^[5] This dedication to technique and quality over sheer ingredient volume is what lends Spanish main dishes their characteristic depth and authenticity. ^[2]