Food Allergies in Spain
Spanish cuisine features seafood, olive oil, and shared cooking methods. This guide helps you understand the risks and prepare before ordering food in Spain.
Informational guide only. Always confirm with restaurant staff.
Why Spanish food can be risky for allergies
- •Seafood is very common, especially shellfish
- •Shared paella pans and fryers increase cross-contact
- •Olive oil is used universally (generally safe)
- •Eggs in tortillas and many tapas
- •Gluten in bread served with most meals
Common hidden allergens in Spanish cuisine
Spanish phrases for communicating allergies
I have a food allergy:
- •Tengo alergia alimentaria
I cannot eat:
- •• Shellfish: mariscos
- •• Fish: pescado
- •• Eggs: huevos
- •• Dairy: lácteos
- •• Gluten: gluten
- •• Nuts: frutos secos
Without:
- •Sin... + [ingredient name]
Important question:
- •¿Se comparte la paella pan? (Is the paella pan shared?)
How to reduce allergy risk in Spain
- 1
Scan menus before ordering to identify high-risk dishes
- 2
Use a translated allergy card in Spanish
- 3
Ask about shared paella pans and fryers
- 4
Avoid mixed tapas platters if possible
Lower-risk Spanish dish options
Generally simpler dishes (always confirm):
- •Grilled meat (carne a la plancha)
- •Roasted vegetables (verduras asadas)
- •Plain rice
- •Fresh fruit
- •Simple salad (confirm no anchovies)
What this guide helps with — and what it doesn't
Helps with:
- ✓Understanding common allergen sources in Spanish food
- ✓Knowing what questions to ask
- ✓Preparing translated allergy cards
Does not replace:
- ⚠Direct confirmation from restaurant staff
- ⚠Knowledge of specific restaurant practices
- ⚠Medical advice or emergency planning
Always carry your medication and confirm ingredients with staff.
Prepare before you travel to Spain.