A guide to food in Spain – R
A B C D-E F-G-H I-J-K L-M-N O-P-Q R S T U-V-W-X-Y-Z
R
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rábano: radish
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rabas: squid strips fried in batter
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rabo: tail, cut of meat as in rabo de toro – bull’s tail
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rana: frog
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rape: monkfish
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rata de agua: water vole. Traditionally eaten in parts of Aragon, Valencia and in the Ebro Delta. Said to be delicious.
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raviolis: ravioli
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raya: skate
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rebeco: chamois
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rebozuelo: chanterelle (Cantharellus cibarius) – rossinyol in Catalan
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refresco: soft drink
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regaliz: licorice
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remolacha: beetroot
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repollo: cabbage
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requesón: curd
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revuelto /revoltillo: scrambled eggs
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Ribeiro: wine-making region located in the northeast of the province of Ourense (Galicia)
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Ribera de Duero: wine-making region within Castile and León
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riñones: kidneys
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riñones al jerez: kidneys with sherry
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Rioja: the most famous wine-making region of Spain
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rodaballo: turbot
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rollito: roll
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romero: rosemary
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romescada: sometimes called simply romesco de peix. Romescada is a wonderful hearty dish in which a range of fish, normally including monkfish. The dish, which is enriched with baby clams, mussels, etc. is made by the addition of romesco sauce as a picada. There should be plentiful rich sauce as in effect it is a casserole with an enticing warm yellowish colour, although there’s no saffron in it. One can buy the special spice mix for romescada in Tarragona, where it is a native dish. (Simon Rice)
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romesco: a spicy relish made with crushed hazelnuts and/or almonds, roasted garlic, olive oil and ñoras – small, dried red peppers
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ron: rum
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Roncal: sheep’s milk cheese from the Roncal Valley (Navarra)
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rosbif: roastbeef
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roscas / roscos / rosquillas: ring-shaped pastries
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rossinyol (Catalan): chanterelle
A B C D-E F-G-H I-J-K L-M-N O-P-Q R S T U-V-W-X-Y-Z