Croquetas

Where Gambas al Ajillo (#1) champions speed and immediate gratification, croquetas are a testament to patience – specifically, the cook's. A truly great croqueta is a two-day project: a rich, thick béchamel, often enriched with jamón, bacalao (salt cod), or wild mushrooms, is prepared and then chilled until perfectly firm. Only then is it shaped into small oblongs, breaded, and fried to order. The crust should audibly shatter with the first bite, revealing an interior that is barely set and wonderfully molten at its core. While Jamón Ibérico is the classic filling, Basque Country versions featuring bacalao offer a serious contender for depth of flavor. Madrid's Casa Labra, a venerable institution open since 1860, has built its entire reputation on its bacalao croquetas, setting the definitive standard for this dish. Expect to pay €2–4 per piece at a mid-range bar, with specialist spots charging slightly more. We recommend ordering at least three; they’re smaller than you anticipate and even better than you remember.