Hetalia characters with dishes typical for their country - part 2 (part 1 here)

Spain: Paella de marisco (seafood paella) -> A surprisingly easy to make dish consisting of saffron infused rice with seafood. Other versions can also be made with meat from livestock (like the paella valenciana with chicken and rabbit) or be made vegetarian. The word "paella" is Valencian/Catalan and translates to "frying pan", the name of the dish originating from how it is traditionally cooked in a wide, shallow pan.

Prussia: Königsberger Klopse (königsberger dumplings) -> Named after the capital of East Prussia, these dumplings are made from minced vail, pork, or beef mixed with onions, eggs, and soaked white bread and cooked in saltwater. Some of the brewing water is then thickened into a sauce using roux, egg yolk and cream. It is traditionally served with boiled or mashed potatoes. Back then in Königsberg itself, the dish was known as Saure Klopse (sour dumplings).

South Italy: Pizza Margherita -> This flatbread made from leavened yeast dough topped with crushed tomatoes, mozzarella cheese and basil leaves. It is said to have earned it's name from appealing greatly to the Italian Queen Margherita when she tried the Neapolitan speciality, though newer reseach suggests that the name Margherita wasn't used until 40-50 years after the alleged incident.

Finland: Mustikkapiirakka (blueberry cake) -> Berries play a very important part in Finnish food culture, especially hand picked forest blueberries which are often turned into pastries and pies. A particularly popular pie is made with the pie crust eased into the tart tin with floured hands (not rolled out), then the blueberries and a custard filling are added and the cake baked until the top becomes golden-brown.

Sweden: Kannelbulle (cinnamon roll) -> Despite other Nordic countries claiming the invention of the sweet roll, very year on 4 October Sweden celebrates "Cinnamon Roll Day". A sheet of dough is covered in butter, sugar, and cinnamon, then rolled up and cut into the characteristic pieces. The are traditionlly baked in muffin wrappers and only dusted with sugar, they are lighter and less sweet than American cinnamon buns with icing.

Denmark: Flødeboller (cream puff) -> The fluffy, foamy inside of this treat is made from beaten egg whites mixed with sugar, dressed on a wafer and covered in chocolate. Often they are topped with coconut flakes, shredded almonds, or colourful sprinkles, making them a popular little "cake" for danish children to have for someone's birthday at school. They were first invented around 1800 in Denmark, but quickly became popular in France and Germany as well.

Norway: Kvæfjordkake (Kvæfjord cake) -> This sponge cake baked with meringue with almonds on top and then layered with vanilla or rum custard (sometimes mixed with whipped cream), is also dubbed the best cake in the world - Verdens beste. The name is based on the region it's inventer originates from. Starting in the 1930s as a variation of the kongekake ("king cake") with less almonds, as they were quite expensive, it is now a popular dessert for special celebrations.

Iceland: Rjómabollur (profiterole) -> A little sweet treat made from choux pastry filled with jam and whipped cream, the top dipped in chocolate and decorated with sprinkles. Traditionally, they are eaten on "Bun Day", the Monday before Ash Wednesday. Kids wake their parent up by smacking them with paper wands and every smack on the parent's bottom before their feet touch the ground translates into one bun which the parent owes to the child.