Craving some delicious Spanish cuisine that starts with the letter C? From the hearty and comforting Cocido stew to the crispy and sweet Churros dipped in hot chocolate, Spanish cuisine has something for everyone.
Here is a list of popular Spanish foods that start with the letter C:
“Carne” is the Spanish word for “meat.” It is a common ingredient in Spanish cuisine and is often used in a variety of dishes such as stews, grilled meats, and meatballs. Some of the most popular meats used in Spanish cuisine include beef, pork, and lamb.
2. Carne de cerdo
Carne de cerdo is pork meat. It is a common ingredient in many dishes in Spanish cuisine, including chicharrones (deep-fried pork rinds), lechon (roasted suckling pig), and chorizo (spicy sausage). Pork can be cooked in a variety of ways, including grilling, roasting, frying, and braising. It is a popular protein choice due to its versatility and flavor.
3. Carne mechada
Carne Mechada is a traditional Spanish dish that consists of slow-cooked beef that has been stuffed and rolled with a variety of ingredients, including bacon, vegetables, and spices. The dish is then sliced and served with a rich, flavorful sauce. Carne Mechada is a popular dish throughout Spain and is often served at special occasions and family gatherings. It is a hearty and satisfying dish that highlights the rich culinary traditions of Spain.
4. Carne seca
Carne seca is dried meat, usually made from beef or venison. It is a popular ingredient in many Latin American dishes, such as tacos and tamales. To make carne seca, the meat is first salted and left to air dry in a cool, well-ventilated place until it is fully dehydrated. It can then be reconstituted by soaking it in water before using it in a recipe.
5. Carne de pollo
Carne de pollo is chicken meat. It is a common protein in many dishes in Spanish cuisine, including pollo al horno (roasted chicken), pollo a la parrilla (grilled chicken), and pollo asado (baked chicken). Chicken can be cooked in a variety of ways, including grilling, roasting, frying, and braising. It is a popular protein choice due to its versatility and relatively low cost.
Cangrejo is crab. It is a popular seafood ingredient in many Spanish and Latin American dishes, including caldos (soups), arroces (rice dishes), and ceviches (raw seafood marinated in citrus juice). Crab can be cooked in a variety of ways, including boiling, steaming, grilling, and frying. It is often served with a variety of accompaniments, such as rice, vegetables, and sauces.
7. Callos a la Madrileña
Callos a la Madrileña is a traditional tripe stew from Madrid, Spain. It is made with beef tripe, chorizo, and morcilla (blood sausage) in a rich and flavorful broth made with paprika, garlic, onions, and tomatoes. The dish is typically served with a side of crusty bread or rice. Callos a la Madrileña is a hearty and warming dish that is especially popular during the colder months of the year.
Cocido is a popular Spanish stew made with meat and vegetables. The dish varies depending on the region, but it typically includes beef or pork, chickpeas, potatoes, carrots, cabbage, and sometimes other vegetables. The stew is typically served in two courses: first the broth, followed by the meat and vegetables. In some regions, the broth is served with vermicelli noodles or rice. Cocido is a comforting and filling dish that is enjoyed throughout Spain.
Churros are a classic Spanish pastry made from fried dough. The dough is piped through a star-shaped nozzle into hot oil, resulting in a long, thin, and crispy pastry. Churros are typically served dusted with sugar and cinnamon, and are often enjoyed with a cup of thick hot chocolate for dipping. In Spain, churros are often eaten for breakfast or as a snack.
10. Chipirones en su tinta
Chipirones en su tinta is a popular Spanish dish made from small squid cooked in their own ink. The squid is typically sautéed with onions, garlic, and tomatoes before being simmered in its own ink, resulting in a rich and flavorful sauce. The dish is typically served with a side of crusty bread or rice. Chipirones en su tinta is a beloved dish throughout Spain, and is often served in coastal regions where fresh seafood is plentiful.
11. Cazón en adobo
Cazón en adobo is a traditional Andalusian dish consisting of marinated and fried dogfish. The dogfish is marinated in a mixture of vinegar, garlic, cumin, oregano, and paprika for several hours, which gives it a tangy and slightly spicy flavor. The marinated fish is then coated in flour and fried until crispy. It is typically served as a tapa or appetizer in bars and restaurants throughout Andalusia.
12. Conejo al ajillo
Conejo al ajillo is a Spanish rabbit dish that is stewed in garlic and white wine. The rabbit is marinated in a mixture of garlic, white wine, and olive oil before being cooked in a clay pot with more garlic, white wine, and a touch of smoked paprika. The dish is typically served with crusty bread to soak up the flavorful sauce.
13. Cordero lechal
Cordero lechal is a traditional Spanish dish made with roasted suckling lamb. The lamb is typically no more than four weeks old and is fed solely on its mother’s milk. The meat is extremely tender and flavorful, with a delicate texture that is highly prized. The lamb is seasoned with salt and roasted in the oven until it is crispy on the outside and tender on the inside. It is often served with roasted potatoes and a simple green salad.
14. Cordero asado
Cordero asado is another roasted lamb dish, but unlike cordero lechal, it is made with older lambs that have been weaned off their mother’s milk. The lamb is seasoned with garlic, salt, and olive oil before being roasted in the oven until it is crispy on the outside and tender on the inside. It is typically served with potatoes, vegetables, and a simple salad.
15. Cochinillo asado
Cochinillo asado is a Spanish dish that consists of roasted suckling pig, typically served whole and with crispy skin. The piglet used for this dish is usually between two and six weeks old and is fed only on its mother’s milk. The pig is typically roasted in a wood-fired oven, and the result is tender, juicy meat with a crispy skin.
The dish is a specialty of the region of Castile and León, particularly the city of Segovia, where it is traditionally served with roasted potatoes and a side of green salad or vegetables. Cochinillo asado is often served at special occasions, such as weddings or christenings.
Croquetas are a popular Spanish snack or tapa that consist of deep-fried croquettes filled with a variety of ingredients, such as ham, cheese, chicken, or seafood. The filling is typically mixed with a thick béchamel sauce and rolled into small balls or cylindrical shapes before being coated in breadcrumbs and deep-fried until golden brown and crispy.
Croquetas are a staple of Spanish cuisine, often served as a snack or appetizer in bars and restaurants. They can also be found in many Spanish households, where they are often made from leftover meat or fish. Croquetas can be served hot or cold and are typically eaten with a variety of sauces, such as aioli or a tomato-based dip.
17. Calamares a la romana
Calamares a la romana is a classic Spanish dish that consists of battered and fried squid rings. The squid is typically coated in a mixture of flour, eggs, and milk before being deep-fried until crispy and golden brown. The dish is typically served as a snack or tapa in bars and restaurants throughout Spain.
The name of the dish comes from the fact that it is said to have originated in Rome, although it is now considered a staple of Spanish cuisine. Calamares a la romana is often served with a squeeze of lemon juice and a sprinkle of salt.
Cigalas are large langoustines that are a popular delicacy in Spanish cuisine. They are typically found in the waters around the Mediterranean and are known for their sweet, delicate flavor and firm, succulent texture. Cigalas can be boiled, grilled, or sautéed, and are often served with garlic and olive oil.
The dish is a specialty of the coastal regions of Spain, particularly Catalonia, where it is often served as a main course or as part of a seafood platter. Cigalas are also popular in other parts of Spain, where they are typically served as a snack or tapa in bars and restaurants.
19. Cabrito asado
Cabrito asado is a Spanish dish that consists of roasted goat meat. The dish is particularly popular in the Castilla y León region of Spain. The goat is typically cooked slowly in a wood-fired oven, resulting in tender and juicy meat with a crispy skin. The dish is often served with potatoes, bread, and a salad.
20. Costillas de cerdo
Costillas de cerdo is a popular Spanish dish made with grilled or roasted pork ribs. The ribs are often marinated in a mixture of garlic, paprika, and olive oil before being cooked, giving them a rich, smoky flavor. The dish is typically served with potatoes or a salad.
Criadillas is a Spanish dish made from bull testicles, which are often fried or grilled. The dish is particularly popular in the Andalusia region of Spain, where it is considered a delicacy. The testicles are usually peeled and sliced before being cooked, and are often served with a dipping sauce or a side of potatoes.
22. Cangrejos de río
Cangrejos de río, or freshwater crayfish, are a popular seafood in Spain. The crayfish are typically boiled or grilled and served with a variety of dipping sauces. They are particularly popular in the Basque Country, where they are often served in a spicy tomato-based sauce known as a la donostiarra. In other regions, cangrejos de río are often served with garlic butter or a lemon and herb sauce.
23. Cazuela de mariscos
Cazuela de mariscos is a seafood casserole that is a popular dish in Spain, particularly in coastal regions. The casserole is typically made with a variety of seafood, such as mussels, clams, shrimp, squid, and octopus, that are cooked in a tomato-based broth flavored with onions, garlic, and spices such as paprika and saffron. The broth is thickened with bread crumbs or flour, and the dish is often served with crusty bread.
24. Caldereta de langosta
Caldereta de langosta is a lobster stew that is commonly found in coastal regions of Spain, particularly in the Balearic Islands. The stew is made with whole lobsters that are simmered in a tomato-based broth with onions, garlic, and a variety of other vegetables such as potatoes and bell peppers. The dish is often flavored with white wine and saffron, and it is typically served with crusty bread.
25. Cigarrillos de Tolosa
Cigarrillos de Tolosa are a type of fried pastry that originated in the Basque Country of Spain. The pastry tubes are filled with a sweet, creamy custard and dusted with powdered sugar. They are often served as a dessert or a sweet snack.
26. Cazuela de fideos
Cazuela de fideos is a noodle casserole that is a popular comfort food in Spain. The casserole is typically made with short, thin noodles that are cooked in a tomato-based broth with meat, such as chicken or beef, or seafood, such as clams or shrimp. The dish is often flavored with garlic, onion, and paprika, and it is typically served with crusty bread.
27. Calamares en su tinta
Calamares en su tinta is a classic Spanish dish that consists of small squid cooked in their own ink. The dish is typically made with olive oil, onion, garlic, and tomato, and then finished with a touch of sherry vinegar. The squid are first cleaned and then cooked in their ink, which gives the dish its distinctive black color. Calamares en su tinta is often served as a tapa, or appetizer, and is typically accompanied by bread or potatoes.
Chocos, or cuttlefish, is a popular seafood in Spain that is often grilled or fried. The dish is typically seasoned with garlic, parsley, and lemon juice, and may also be served with a side of aioli. Cuttlefish is a versatile ingredient that can be used in a variety of dishes, including paella, stews, and salads.
29. Cebollas rellenas
Cebollas rellenas, or stuffed onions, is a traditional Spanish dish that typically consists of onions stuffed with a mixture of ground meat, bread crumbs, and seasonings, and then baked in the oven. The dish can be made with a variety of meats, including beef, pork, and chicken, and may also include vegetables such as tomatoes and peppers.
30. Coliflor al ajoarriero
Coliflor al ajoarriero is a hearty Spanish stew that combines cauliflower, garlic, red pepper, and salt cod. The dish is typically made by first sautéing garlic and red pepper in olive oil, and then adding the cauliflower and salt cod. The stew is then simmered until the vegetables are tender and the flavors have melded together. Coliflor al ajoarriero is a popular dish in the Basque Country and is often served as a main course.