Spain has much more to offer than just its famous beaches, and this is evident from the thousands of tourists who flock to Spain every year to indulge in its gastronomic delights. However, when it comes to Spanish food, there are a few dishes that certainly aren't for the fainthearted. So, what are some weird tapas dishes?
Today we're off to find out about some of the most unusual Spanish dishes, including weird Spanish food and some rather unusual Spanish tapas. We have curated a list of some of 5 of the most unusual Spanish foods you have to try, along with their locations, so that you can start planning your next trip.
Crestas de gallo (cockerel crests)
First on our list of bizarre Spanish foods are "crestas de gallo" which are basically cockerel crests that are usually served stewed. Yes, that flexible red part on the head of a cockerel can be eaten, and in some parts of Spain, this is a real delicacy! This is generally not a widely known dish across Spain that only the brave may dare to try. This unusual Spanish tapas is gelatinous and at the same time meaty, visually similar to a mushroom.
In Spain, cockerel crests are typically found in the region of Castile and León, especially in Salamanca and Zamora. In recent years many chefs have used them for their creations and their use has spread, so there are several butchers where you can order them and even create your own recipe.
Calçots (Catalan spring onions)
You might be thinking that eating spring onions or scallions isn't really strange at all. However, in Catalonia it's the way that this food is eaten that makes it rather unusual. This is because instead of being used to garnish or enhance a dish, "calçots" are cooked until the outer layers turn completely black and are then eaten whole, including the bulb and stalk.
Different varieties are enjoyed throughout the Spanish region of Catalonia, especially in the Lleida and Tarragona areas and near the Ebro Delta. And a "calçot" is meaningless if it is not dipped in "romesco" sauce, a mixture of nuts, garlic, tomato, vinegar and red pepper.
Eating this Spanish delicacy can also get messy, so if you aren't prepared to get your hands dirty, this isn't the dish for you. Between the process of peeling off the blackened outer layers with your hands and eating the spring onion (without plates or cutlery) while the romesco sauce gets just about everywhere... it's not a dish for the fussy.
Percebes (goose barnacles)
"Percebes" in English are basically barnacles. Upon initial inspection, barnacles could be easily mistaken for tiny rocks or an organic substance sprouting from a cliff's foundation. And because of their colour and the gelatinous nature of the stalk, many people refuse to eat barnacles and miss out on a real Spanish delicacy.
As well as being one of the most unusual foods in Spain, goose barnacles also come with a high price tag due to the danger faced by those who take to the sea to catch these molluscs. For this reason, the lucky few who can afford to eat them, prefer to save them for important festivals and celebrations such as Christmas.
Goose barnacles are mostly eaten in the region of Galicia in Northern Spain and Galician tradition states that they should be boiled, although they also taste good grilled or fried.
Manteca colorá (red lard)
"Manteca colorá" is typically found in Andalusia, but also in parts of Extremadura. It is an orange-coloured lard, cooked with pieces of meat (sometimes minced), and usually paired with pork, paprika and other spices such as oregano and a bay leaf. The reddish colour comes from the Pimentón de La Vera paprika that is added during the preparation process.
Surprisingly, some Spanis people will happily enjoy a hearty piece of toast spread with this flavoured lard for breakfast. Lovers of this delicacy recommend spreading the lard on "mollete" bread which resembles an English muffin to make the perfect combo.
This is just more proof that in Spain people like to use pork for absolutely everything, even lard for breakfast.
Morteruelo manchego (pork liver pâté)
Our final unusual Spanish dish takes us to the Castile la Mancha region, more specifically from the Cuenca area. "Morteruelo manchego" is a stew that is made up mainly of pork liver, breadcrumbs and spices and is most similar to a pork liver pâté.
After pounding the ingredients with a pestle and mortar, the result is a kind of paste, much more like a pâté than a stew, and it is this pasty aspect and yellowish colour that put many off when they are invited to try it. Those who are finally brave enough to try this unique Spanish dish discover that it is hearty but with an unbeatable flavour.