The best meals I’ve ever had in Spain, in no particular order, are:
1 fried fresh sardines with a local cloudy white ribeiro wine (no label on bottle) in Orense, Galicia
2. Pimiento de padron peppers (in the springtime, Not the fall, or you're asking for trouble.).
3. Fried fresh fish (local sorts, just caught) on the beach around Cadiz area, with a cold Spanish lager.
4. A real empanada de bonito, with smoked piquillo red peppers, cooked in an old wood burning oven, in Galicia
5. Fried salt cod (the belly and rib meat) with a glass of valdepenas in Madrid
6. Fried fish (local varieties) in the Canary Islands, with one of the local fizzy white wines
7. A simple salad of fresh local lettuce with a green, cloudy olive oil from Cordoba, a little coarse salt.
8. An olla gitana (a stew of chickpeas, pumpkin, and other things) in a little menu del dia place in Madrid.
9. Salt cured anchovies, on toast, with a glass of oloroso in Madrid. (This pincho is also good when you mix marinated anchovies, boquerones, with the salt cured)
10. Dozens of different types of olives, served all over the country.
11. A big fried hog skin (chicharon) years ago in Galicia
12. Fried eggplant in Cordoba
13. Grilled cuttlefish
14. Grilled goat cheese smeared with carmelized onion marmalade.
15. Grilled baby artichokes, in the spring
16. A caldo gallego: first a cup of super rich broth, then a various things cooked in the broth (grelos--greens--Galician potatoes with white beans--chorizo, hog jowl), all served with the local rye bread, and a glass of red ribeiro
17. Chestnuts, roasted over flames on a streetcorner, served up in a newspaper cone, on a cold autumn night.
18. A good hard sheeps milk cheese with Membrillo (quince paste)
19. A real pulpo gallega: a fresh octopus, beaten, boiled just right, cut up on a wooden plate, drizzled with lots of green cloudy olive oil and smashed garlic, sea salt and smokey Spanish paprika, served with bread and--a red wine (a red ribeiro goes well).
I could go on and on. It's worth pointing out that most of these meals could not have been experienced outside the region where I had them, much less outside of Spain.