Many of us dream of the vibrant flavors of Spain—from sizzling tapas to rich paellas. Whether you’re craving quick weeknight dinners or planning a festive feast, these 28 delicious recipes bring the essence of Spanish cuisine right to your kitchen. Get ready to explore, cook, and savor every bite as we guide you through these mouthwatering dishes that promise to delight your taste buds and impress your guests!
Paella Valenciana with Saffron and Fresh Seafood
Unbelievably satisfying and perfect for gatherings, this classic Spanish dish combines aromatic saffron with the freshest seafood in a one-pan wonder that’s easier than you think. Using my grandmother’s technique, we’ll build layers of flavor step by step.
Ingredients
– 2 cups Bomba rice (it absorbs broth beautifully without getting mushy)
– 4 cups chicken broth, heated to a simmer (I always use homemade for depth)
– 1 pinch saffron threads (crush them between your fingers to release maximum aroma)
– 1 lb mixed fresh seafood like shrimp and mussels (get them the same day for best results)
– 1 onion, finely diced
– 2 cloves garlic, minced (fresh is non-negotiable here)
– 1 red bell pepper, sliced
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp smoked paprika
– Salt to taste
Instructions
1. Heat olive oil in a wide paella pan over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced red bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle smoked paprika and stir for 30 seconds to toast the spices.
6. Pour in Bomba rice and stir to coat with oil for 2 minutes until lightly toasted.
7. Dissolve crushed saffron threads in the hot chicken broth.
8. Pour saffron-infused broth into the pan and bring to a boil.
9. Reduce heat to low and simmer uncovered for 15 minutes without stirring.
10. Arrange mixed seafood on top of the rice, pressing gently into the surface.
11. Continue cooking for 10 minutes until seafood is cooked through and rice has absorbed most liquid.
12. Remove from heat and let rest for 5 minutes to allow residual steam to finish cooking.
13. Season with salt to taste before serving.
What makes this paella special is the socarrat—the crispy bottom layer of rice that forms during cooking. The saffron infuses every grain with golden color and floral notes, while the seafood remains tender and briny. Serve it family-style right from the pan with lemon wedges for squeezing over the top.
Traditional Gazpacho with Garden Tomatoes
Gazpacho is the ultimate summer refresher, transforming garden-fresh tomatoes into a chilled soup that celebrates peak-season produce. Gather your ripest tomatoes and let’s build layers of flavor together, step by step.
Ingredients
– 2 pounds ripe garden tomatoes (heirlooms add wonderful color), cored and roughly chopped
– 1 small cucumber, peeled and chopped (I prefer English cucumbers for fewer seeds)
– 1/2 red bell pepper, seeded and chopped (for a subtle sweetness)
– 1/4 cup red onion, roughly chopped (soak in ice water for 5 minutes to mellow the bite)
– 1 garlic clove, minced (fresh is essential here)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons sherry vinegar (adds authentic Spanish flair)
– 1 teaspoon kosher salt (adjust later if needed)
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup cold water (chilled for best results)
– Ice cubes for serving (optional but refreshing)
Instructions
1. Combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic in a blender.
2. Blend on high speed for 45 seconds until the mixture is completely smooth.
3. Add the extra virgin olive oil, sherry vinegar, kosher salt, and black pepper to the blender.
4. Blend for another 30 seconds to emulsify the ingredients.
5. Pour in the cold water and blend for 10 seconds to incorporate.
6. Taste the gazpacho and adjust seasoning if necessary, remembering flavors will intensify when chilled.
7. Transfer the mixture to an airtight container and refrigerate for at least 4 hours or up to overnight.
8. Serve chilled in bowls, garnished with a drizzle of olive oil and ice cubes if desired.
Expect a silky-smooth texture with a bright, tangy kick from the vinegar balancing the sweetness of the tomatoes. For a creative twist, serve it in chilled glasses as a sophisticated appetizer or top with crunchy croutons and fresh herbs for added texture.
Hearty Spanish Tortilla with Potatoes and Onions
Unbelievably simple yet deeply satisfying, this Spanish tortilla transforms humble potatoes and onions into a comforting meal that works for breakfast, lunch, or dinner. Using just a few pantry staples, you’ll create a dish that’s both rustic and elegant.
Ingredients
– 1 pound Yukon Gold potatoes, peeled and sliced ¼-inch thick (their creamy texture is perfect here)
– 1 large yellow onion, thinly sliced (sweet varieties like Vidalia work beautifully)
– 6 large eggs, preferably at room temperature for better incorporation
– ½ cup extra virgin olive oil (my go-to for its fruity notes)
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat ¼ cup of olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes and onions, spreading them evenly in the skillet.
3. Reduce heat to medium-low and cook for 20 minutes, stirring occasionally, until potatoes are tender but not browned.
4. Tip: Use a spatula to gently lift and turn the vegetables to prevent sticking.
5. Drain the potato-onion mixture in a colander, reserving 1 tablespoon of the oil.
6. In a large bowl, whisk the eggs with salt and pepper until frothy.
7. Fold the drained potato-onion mixture into the eggs until fully coated.
8. Heat the reserved oil in the same skillet over medium heat.
9. Pour the egg mixture into the skillet, spreading it evenly.
10. Cook for 4 minutes until the edges set and bottom is golden.
11. Tip: Shake the skillet gently to ensure even cooking and prevent sticking.
12. Place a large plate over the skillet and carefully invert the tortilla onto it.
13. Slide the tortilla back into the skillet, uncooked side down.
14. Cook for another 4 minutes until golden brown and set in the center.
15. Tip: Insert a knife into the center; it should come out clean when done.
16. Transfer to a cutting board and let rest for 5 minutes before slicing.
The tortilla emerges with a crisp exterior giving way to a soft, velvety interior where the sweet onions meld with the creamy potatoes. Serve it warm or at room temperature, perhaps with a dollop of garlic aioli or a simple side salad for a complete meal.
Classic Romesco Sauce with Grilled Vegetables
Every home cook needs a versatile sauce in their repertoire, and this classic romesco with grilled vegetables is one you’ll return to again and again. It’s perfect for summer gatherings or as a flavorful meal prep component.
Ingredients
– 2 large red bell peppers, cored and seeded (I look for firm, glossy ones with deep color)
– 1 medium zucchini, sliced lengthwise into ½-inch planks (summer squash works beautifully too)
– 1 medium yellow onion, peeled and cut into ½-inch thick rounds (keep the root end intact to hold slices together)
– 3 large garlic cloves, unpeeled (they’ll roast alongside the vegetables)
– ½ cup extra virgin olive oil, divided (my go-to for its fruity notes)
– ¼ cup blanched almonds, toasted (toasting brings out their nutty sweetness)
– 2 tablespoons sherry vinegar (aged vinegar adds wonderful complexity)
– 1 teaspoon smoked paprika (the smoked variety gives authentic depth)
– ½ teaspoon fine sea salt (I prefer this over table salt for even distribution)
– ¼ teaspoon freshly ground black pepper (freshly cracked makes a noticeable difference)
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Brush the red bell peppers, zucchini planks, onion rounds, and unpeeled garlic cloves with 2 tablespoons of olive oil.
3. Place the oiled vegetables directly on the grill grates.
4. Grill the vegetables for 4-5 minutes per side until they develop visible char marks and become tender.
5. Remove the vegetables from the grill and transfer them to a cutting board.
6. Peel the skins from the red bell peppers once they’re cool enough to handle.
7. Squeeze the roasted garlic cloves from their skins into a food processor bowl.
8. Add the peeled bell peppers, grilled zucchini, grilled onions, toasted almonds, remaining 6 tablespoons olive oil, sherry vinegar, smoked paprika, sea salt, and black pepper to the processor.
9. Pulse the mixture 10-12 times until it reaches a coarse, pesto-like consistency.
10. Taste the sauce and adjust seasoning if necessary.
11. Transfer the romesco sauce to an airtight container.
This sauce develops a wonderfully chunky texture with smoky-sweet notes from the charred vegetables. The almonds provide satisfying crunch while the sherry vinegar adds bright acidity that cuts through the richness. Try it as a dip for crusty bread, tossed with pasta, or as a bold topping for grilled chicken or fish.
Succulent Gambas al Ajillo (Garlic Shrimp)
Cooking up a batch of Gambas al Ajillo is one of those simple pleasures that never fails to impress. This Spanish classic comes together in minutes but delivers restaurant-quality flavor with minimal effort, making it perfect for both weeknight dinners and entertaining guests.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I leave the tails on for better presentation)
– 6 cloves garlic, thinly sliced (fresh garlic makes all the difference here)
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup dry white wine (I prefer Sauvignon Blanc for its acidity)
– 1 tsp smoked paprika (this adds a wonderful depth)
– 1/2 tsp red pepper flakes (adjust to your heat preference)
– 2 tbsp fresh parsley, finely chopped (always use fresh for the brightest flavor)
– 1 lemon, cut into wedges for serving
– Salt to taste (I use fine sea salt for even distribution)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Season the shrimp lightly with salt on both sides and set aside at room temperature for 10 minutes.
3. Heat the olive oil in a large skillet over medium-low heat until it shimmers, about 2-3 minutes.
4. Add the garlic slices and cook for exactly 1 minute until fragrant but not browned.
5. Stir in the smoked paprika and red pepper flakes, cooking for 30 seconds to bloom the spices.
6. Increase the heat to medium-high and add the shrimp in a single layer without crowding the pan.
7. Cook the shrimp for 2 minutes until the bottoms turn pink and slightly curled.
8. Flip each shrimp using tongs and cook for another 1-2 minutes until opaque throughout.
9. Pour in the white wine and let it bubble for 1 minute to cook off the alcohol.
10. Remove from heat and stir in the fresh parsley.
11. Squeeze two lemon wedges over the shrimp before serving.
Buttery and garlicky with a subtle kick of heat, these shrimp have a firm yet tender texture that pairs beautifully with crusty bread for soaking up the flavorful oil. Serve them straight from the skillet with extra lemon wedges for a dramatic tableside presentation that always wows dinner guests.
Flavorful Chorizo and Potato Stew
You’ll find this chorizo and potato stew becomes a comforting staple once you try it—hearty, warming, and perfect for chilly evenings. Let’s walk through it step by step.
Ingredients
– 1 lb Mexican chorizo (I like the fresh, uncased kind for better browning)
– 1 large yellow onion, diced (sweet varieties work well here)
– 3 cloves garlic, minced (fresh is best for that pungent kick)
– 1.5 lbs Yukon Gold potatoes, cubed (their creamy texture holds up beautifully)
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 tsp smoked paprika (my secret for depth)
– 2 tbsp olive oil (extra virgin adds fruity notes)
– Salt and black pepper to taste (I start with 1/2 tsp salt and adjust later)
– Fresh cilantro for garnish (a must for brightness)
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 lb chorizo, breaking it into small chunks with a wooden spoon, and cook until browned, 5-7 minutes.
3. Tip: Render the fat fully for richer flavor—you should see clear oil separating.
4. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add cubed potatoes, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, tossing to coat evenly.
7. Pour in 4 cups chicken broth, scraping the bottom to lift any browned bits for extra flavor.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until potatoes are fork-tender.
9. Tip: Avoid overcooking—potatoes should hold their shape but be soft inside.
10. Taste and adjust seasoning with more salt or pepper if needed.
11. Tip: Let it rest off heat for 5 minutes to allow flavors to meld together.
12. Ladle into bowls and garnish with fresh cilantro.
Keep in mind this stew thickens as it sits, with the potatoes releasing starch for a velvety base. The smoky chorizo and earthy potatoes create a robust, satisfying blend—try serving it with crusty bread to soak up every last bit, or top with a dollop of sour cream for a cool contrast.
Authentic Patatas Bravas with Spicy Tomato Sauce
Knowing how to make authentic patatas bravas will transform your tapas game—this Spanish classic combines crispy potatoes with a bold, spicy tomato sauce that’s surprisingly simple to master. Keep your ingredients prepped and follow each step carefully for restaurant-quality results at home.
Ingredients
– 2 large russet potatoes, peeled and cut into 1-inch cubes (they hold their shape beautifully when fried)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 garlic cloves, minced (fresh is best for that pungent kick)
– 1 (14.5 oz) can crushed tomatoes (I prefer San Marzano for their sweetness)
– 1 tsp smoked paprika (adds depth to the sauce)
– 1/2 tsp cayenne pepper (adjust if you like less heat)
– 1 tsp granulated sugar (balances the tomatoes’ acidity)
– 1 tsp salt, plus more for seasoning
– Fresh parsley, chopped (for garnish—it brightens up the dish)
Instructions
1. Place the potato cubes in a large bowl and cover with cold water; soak for 20 minutes to remove excess starch (this ensures crispier fries).
2. Drain the potatoes and pat them completely dry with paper towels to prevent oil splatter.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Add the potatoes in a single layer and fry for 8-10 minutes, turning occasionally, until golden brown and crispy.
5. Transfer the potatoes to a paper towel-lined plate and sprinkle with salt immediately.
6. In the same skillet, reduce heat to medium and add the diced onion; sauté for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant (tip: don’t let it brown or it’ll turn bitter).
8. Stir in the crushed tomatoes, smoked paprika, cayenne pepper, sugar, and 1 tsp salt.
9. Simmer the sauce for 10 minutes over low heat, stirring occasionally, until thickened (tip: a splatter screen helps avoid mess).
10. Arrange the fried potatoes on a serving plate and drizzle generously with the spicy tomato sauce.
11. Garnish with chopped parsley for a fresh finish.
A perfect patatas bravas boasts a contrast of textures—crispy potatoes against a smooth, zesty sauce. Serve them warm as a standout appetizer or pair with a fried egg for a hearty brunch twist; the smoky heat will keep everyone coming back for more.
Andalusian Salmorejo with Jamón and Hard-Boiled Egg
Welcome to making this refreshing Spanish classic that’s perfect for warm days or as a stunning starter. With just a handful of ingredients, you’ll create a velvety cold soup that’s both simple and sophisticated. Let’s walk through each step together to ensure your salmorejo turns out perfectly smooth and flavorful.
Ingredients
– 4 large ripe tomatoes, cored and quartered (I find heirlooms add wonderful sweetness)
– 2 cloves garlic, peeled (fresh is key for that sharp kick)
– 1 cup day-old rustic bread, crusts removed and torn into chunks (stale bread absorbs better)
– 1/2 cup extra virgin olive oil, plus more for drizzling (my go-to for its fruity notes)
– 1 tbsp sherry vinegar (authentic Spanish vinegar makes a difference)
– 1 tsp fine sea salt (adjust later if needed)
– 2 hard-boiled eggs, peeled and chopped (I prefer room temp for easier slicing)
– 2 oz thinly sliced jamón serrano or prosciutto, torn into pieces (quality matters here)
Instructions
1. Place the quartered tomatoes, peeled garlic cloves, and torn bread chunks into a blender.
2. Blend on high speed for 2 minutes until completely smooth, scraping down the sides once.
3. With the blender running on low, slowly drizzle in the 1/2 cup olive oil over 30 seconds to emulsify.
4. Add the sherry vinegar and sea salt, then blend for another 30 seconds until fully incorporated.
5. Pour the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds and skins.
6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or until chilled to 40°F.
7. Chop the hard-boiled eggs into 1/4-inch pieces and tear the jamón into bite-sized strips.
8. Ladle the chilled salmorejo into shallow bowls, swirling to create a slight well in the center.
9. Top each serving with equal portions of chopped egg and torn jamón.
10. Drizzle lightly with additional olive oil just before serving.
Ladle this creamy masterpiece into bowls and watch it disappear. The silky texture contrasts beautifully with the crunchy jamón and firm eggs, while the garlic and vinegar provide a bright, tangy backbone. For a creative twist, serve it in shot glasses as a tapas-style appetizer with a mini skewer of egg and ham on top.
Rich and Creamy Flan de Leche
You’ll love how this classic dessert comes together with just a few simple ingredients. Let me walk you through creating this silky-smooth custard that’s perfect for any occasion.
Ingredients
– 1 cup granulated sugar (I like using regular white sugar for the caramel)
– 4 large eggs (room temperature eggs blend more smoothly into the custard)
– 1 can (14 oz) sweetened condensed milk (this creates that signature creamy texture)
– 1 can (12 oz) evaporated milk
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– Pinch of salt (just a tiny bit to balance the sweetness)
Instructions
1. Preheat your oven to 350°F and place a 9-inch round baking dish or flan mold on the counter.
2. Pour 1 cup granulated sugar into a heavy-bottomed saucepan over medium heat.
3. Cook the sugar without stirring for 5-7 minutes until it melts into a deep amber liquid, swirling the pan occasionally for even melting.
4. Immediately pour the hot caramel into your baking dish, tilting to coat the bottom evenly—work quickly as it sets fast.
5. In a large bowl, whisk 4 large eggs until just combined—don’t overmix to avoid incorporating too much air.
6. Add 1 can sweetened condensed milk, 1 can evaporated milk, 1 tsp vanilla extract, and a pinch of salt to the eggs.
7. Gently whisk everything together until smooth, being careful not to create bubbles.
8. Strain the custard mixture through a fine-mesh sieve into the caramel-coated dish to ensure a silky texture.
9. Place the dish in a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish.
10. Carefully transfer to the oven and bake for 50-60 minutes until the center jiggles slightly but is set around the edges.
11. Remove from the oven and water bath, then let cool completely at room temperature for 2 hours.
12. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
13. To serve, run a knife around the edges, place a serving plate upside down over the dish, and invert quickly.
For the perfect slice, this flan boasts a velvety texture that melts in your mouth with rich caramel notes. Fresh berries or a sprinkle of sea salt make wonderful accompaniments to contrast the sweetness.
Spanish Albondigas (Meatballs) in Tomato Sauce
Keeping your kitchen adventures exciting doesn’t require complicated techniques—sometimes, it’s the classic comfort dishes like Spanish albondigas that truly shine. Known for their tender texture and rich tomato sauce, these meatballs are surprisingly simple to master with a methodical approach. Let’s walk through each step together to create a dish that’s both satisfying and authentic.
Ingredients
– 1 lb ground beef (I like an 80/20 blend for juiciness)
– 1/2 cup breadcrumbs (panko works great for a lighter texture)
– 1 large egg, at room temperature for better binding
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced (fresh is always my preference)
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 1 tbsp chopped fresh parsley
– Salt and black pepper
Instructions
1. In a large bowl, combine the ground beef, breadcrumbs, egg, yellow onion, minced garlic, smoked paprika, cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs, placing them on a plate; you should have about 20.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add the meatballs in a single layer, working in batches if needed to avoid crowding.
6. Cook for 3-4 minutes per side, turning gently with tongs, until browned on all sides.
7. Remove the meatballs from the skillet and set aside on a clean plate.
8. Pour off any excess fat from the skillet, leaving about 1 tbsp.
9. Add the crushed tomatoes and beef broth to the skillet, stirring to scrape up any browned bits.
10. Bring the sauce to a simmer over medium heat, then reduce heat to low.
11. Return the meatballs to the skillet, nestling them into the sauce.
12. Cover and simmer for 20 minutes, stirring occasionally, until the meatballs are cooked through.
13. Stir in the chopped parsley and adjust seasoning with salt and pepper if needed.
Creamy and tender, these albondigas soak up the robust tomato sauce beautifully, offering a melt-in-your-mouth experience. Serve them over fluffy rice or with crusty bread to mop up every last bit of sauce, or try them as a tapas-style appetizer for a cozy gathering.
Goat Cheese Stuffed Piquillo Peppers
Welcome to a simple yet elegant appetizer that’s perfect for impressing guests or treating yourself. With just a few ingredients, these goat cheese stuffed piquillo peppers come together quickly and deliver big on flavor. Let’s walk through each step methodically to ensure your success.
Ingredients
– 1 (12-ounce) jar piquillo peppers, drained (I find the jarred ones are consistently tender and save time)
– 4 ounces soft goat cheese, at room temperature for easier mixing
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1/4 teaspoon smoked paprika, which adds a subtle depth I love
– 1/4 teaspoon kosher salt, for balanced seasoning
Instructions
1. Preheat your oven to 375°F to ensure it’s ready when the peppers are stuffed.
2. In a small bowl, combine the goat cheese, olive oil, smoked paprika, and salt, mixing until smooth. Tip: Letting the goat cheese sit out for 30 minutes beforehand makes it easier to blend.
3. Gently pat the drained piquillo peppers dry with a paper towel to remove excess moisture.
4. Using a small spoon, carefully fill each pepper with the goat cheese mixture, avoiding overstuffing to prevent leaks.
5. Arrange the stuffed peppers in a single layer on a baking sheet lined with parchment paper. Tip: Space them about 1 inch apart for even heating.
6. Bake in the preheated oven for 12-15 minutes, or until the cheese is lightly bubbly and the peppers are warmed through. Tip: Check at the 12-minute mark to avoid overcooking, as peppers can become too soft.
7. Remove from the oven and let cool for 2-3 minutes before serving.
A delightful blend of creamy and smoky flavors awaits in every bite, with the tender pepper offering a slight sweetness that complements the tangy cheese. Serve these warm as a standout appetizer, or pair them with a crisp salad for a light meal—either way, they’re sure to disappear quickly!
Refreshing Sangria with Seasonal Fruits
Perfect for those warm September afternoons, this sangria combines seasonal fruits with a crisp wine base that’s both easy to make and incredibly refreshing. Let’s walk through each step together to create a crowd-pleasing drink that highlights the best of autumn’s bounty.
Ingredients
– 1 bottle (750 ml) of dry white wine, like Sauvignon Blanc—I find it balances the fruit sweetness beautifully
– 1/2 cup brandy, which adds a lovely depth; use a good quality one if you have it
– 1/4 cup simple syrup, homemade or store-bought, but adjust to your sweetness preference
– 1 orange, sliced into thin rounds—I love using navel oranges for their juiciness
– 1 apple, cored and diced; Fuji apples hold their texture well here
– 1 cup seedless red grapes, halved for easier infusing
– 2 cups club soda, chilled right before serving for maximum fizz
Instructions
1. Pour the entire bottle of dry white wine into a large pitcher.
2. Add the 1/2 cup of brandy to the pitcher.
3. Stir in the 1/4 cup of simple syrup until fully combined. Tip: Taste and add more syrup if you prefer it sweeter, but start with this amount to avoid over-sweetening.
4. Slice the orange into thin rounds, about 1/4-inch thick, and add them to the pitcher.
5. Core and dice the apple into 1/2-inch pieces, then add them to the pitcher.
6. Halve the cup of seedless red grapes and add them to the pitcher.
7. Gently stir all ingredients together to mix the fruits with the liquid. Tip: Avoid over-stirring to prevent the fruits from breaking down too much.
8. Cover the pitcher with plastic wrap or a lid and refrigerate for at least 4 hours, or up to 8 hours for deeper flavor infusion. Tip: Chilling longer allows the fruits to release their juices and meld with the wine.
9. Just before serving, pour in the 2 cups of chilled club soda and stir lightly to incorporate.
10. Serve immediately over ice in glasses.
Vibrant and effervescent, this sangria boasts a crisp texture from the chilled club soda and a medley of sweet-tart flavors from the macerated fruits. For a creative twist, garnish each glass with an extra orange slice or a sprig of mint to enhance the visual appeal and aroma.
Esqueixada: Codfish and Tomato Salad
A refreshing Catalan classic, esqueixada brings together the simplicity of fresh ingredients with bold Mediterranean flavors. This salt cod and tomato salad is perfect for warm days when you want something light yet satisfying, and it comes together with minimal cooking required. Let me guide you through each step to ensure your salad turns out perfectly balanced and delicious.
Ingredients
– 1 pound salt cod, soaked overnight (I find this removes just the right amount of saltiness)
– 4 large ripe tomatoes, about 2 cups diced (choose ones that feel heavy for their size—they’re juicier!)
– 1/2 red onion, thinly sliced (soaking in ice water for 10 minutes tames the sharpness)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons red wine vinegar
– 1/4 cup chopped fresh parsley
– Black pepper to taste (freshly ground makes a difference)
Instructions
1. Drain the pre-soaked salt cod and pat it dry thoroughly with paper towels.
2. Using your hands, shred the cod into bite-sized pieces, discarding any skin or bones.
3. Dice the tomatoes into 1/2-inch cubes and place them in a large mixing bowl.
4. Tip: For easier handling, score an “X” on the bottom of each tomato before dicing—it helps the skin come off neatly if desired.
5. Add the thinly sliced red onion to the bowl with the tomatoes.
6. In a small bowl, whisk together the extra virgin olive oil and red wine vinegar until emulsified.
7. Pour the dressing over the tomato and onion mixture, tossing gently to coat.
8. Fold in the shredded salt cod and chopped parsley, mixing until evenly distributed.
9. Season with black pepper to taste—avoid adding salt since the cod provides enough.
10. Tip: Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld.
11. Tip: For the best texture, serve immediately to keep the tomatoes crisp and the cod tender.
You’ll love the contrast between the firm, salty cod and the juicy, sweet tomatoes, all brought together by the tangy dressing. Try serving it atop toasted bread for a hearty open-faced sandwich, or as a side to grilled fish for a double dose of seafood goodness.
Moorish Chicken Skewers with Paprika
Unquestionably one of my favorite weeknight dinners, these Moorish Chicken Skewers with Paprika come together quickly yet deliver complex, smoky-sweet flavors that feel far more sophisticated than their simple preparation suggests. Using skewers makes them perfect for grilling season or even broiling indoors when weather doesn’t cooperate.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (thighs stay juicier than breasts, trust me!)
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 tbsp smoked paprika, the star here—don’t skimp!
– 1 tbsp honey, for a touch of sweetness to balance the spice
– 2 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch)
– 1 tsp ground cumin, toasty and earthy
– 1/2 tsp salt, I prefer fine sea salt for even distribution
– 1/4 tsp black pepper, freshly ground if you can
– Wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 8 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.
2. In a medium bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp smoked paprika, 1 tbsp honey, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Add 1.5 lbs cubed chicken thighs to the bowl and toss thoroughly to coat every piece with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor—marinating longer tenderizes the chicken beautifully.
5. Preheat your grill to medium-high heat, about 400°F, or set your oven broiler to high with a rack 6 inches from the heat source.
6. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between pieces for even cooking.
7. Grill the skewers for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has nice char marks.
8. If broiling, place skewers on a baking sheet and broil for 5-6 minutes per side, watching closely to avoid burning.
9. Remove skewers from heat and let them rest for 3 minutes before serving to allow juices to redistribute.
Hearty and aromatic, these skewers boast a tender, juicy interior with a slightly crispy, smoky exterior from the paprika. Serve them over a bed of couscous with a squeeze of lemon, or tuck into warm pita bread with tzatziki for a handheld feast that’s bursting with Mediterranean flair.
Empanadas Gallegas with Tuna Filling
Empanadas Gallegas are a Spanish delight that transforms simple ingredients into flaky, savory hand pies perfect for any occasion. These tuna-filled pockets offer a satisfying balance of textures and flavors that will transport your taste buds straight to Galicia. Let me guide you through creating these authentic empanadas step by step.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for better texture)
– 1/2 cup warm water (about 110°F – test it on your wrist like a baby’s bottle)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1 teaspoon salt
– 1 can (5 oz) tuna in olive oil, drained (quality matters here!)
– 1 small onion, finely diced
– 1 hard-boiled egg, chopped (room temperature eggs peel easier)
– 1 tablespoon smoked paprika (the secret flavor booster)
– 1 egg yolk mixed with 1 tablespoon water (for that golden shine)
Instructions
1. Combine 2 cups flour and 1 teaspoon salt in a large mixing bowl.
2. Make a well in the center and pour in 1/4 cup olive oil and 1/2 cup warm water.
3. Mix with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
4. Wrap the dough in plastic and rest at room temperature for 30 minutes (this relaxes the gluten for easier rolling).
5. While dough rests, sauté 1 diced onion in 1 tablespoon olive oil over medium heat for 5 minutes until translucent.
6. Add 1 tablespoon smoked paprika and cook for 30 seconds to bloom the flavors.
7. Remove from heat and stir in drained tuna and chopped hard-boiled egg.
8. Divide dough into 8 equal pieces and roll each into a 6-inch circle on a floured surface.
9. Place 2 tablespoons filling on one half of each circle, leaving a 1/2-inch border.
10. Brush edges with water, fold dough over filling, and press edges with a fork to seal.
11. Place empanadas on a parchment-lined baking sheet and brush tops with egg wash.
12. Bake at 375°F for 20-25 minutes until golden brown and flaky.
Verdict: These empanadas emerge from the oven with a crisp, buttery crust that shatters beautifully against the moist, savory filling. The smoky paprika and tender tuna create a deeply satisfying flavor profile that improves after resting for 10 minutes. Serve them warm with a simple green salad or as the star of your next tapas spread—they reheat wonderfully in a 350°F oven for 5 minutes.
Galician-Style Pulpo a la Gallega (Octopus)
Just imagine tender octopus, smoky paprika, and golden potatoes coming together in this classic Spanish dish that’s surprisingly approachable for home cooks. Join me as we recreate the authentic flavors of Galicia right in your kitchen, using simple techniques that guarantee perfect results every time. You’ll be amazed at how this impressive dish comes together with patience and care.
Ingredients
– 2 pounds fresh octopus (I find frozen works great too, just thaw completely)
– 1 pound Yukon Gold potatoes (their creamy texture is perfect here)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons sweet Spanish paprika (the authentic stuff makes all the difference)
– 1 tablespoon coarse sea salt (I prefer Maldon for its crunchy texture)
Instructions
1. Place the octopus in a large pot and cover with cold water by 2 inches.
2. Bring the water to a boil over high heat, then reduce to a gentle simmer.
3. Simmer the octopus for 45-60 minutes until tender when pierced with a fork (tip: test at 45 minutes to avoid overcooking).
4. While octopus cooks, peel and cut potatoes into 1/2-inch thick rounds.
5. Boil potatoes in salted water for 15-20 minutes until fork-tender but not falling apart.
6. Drain octopus and let cool until comfortable to handle, about 10 minutes.
7. Using kitchen shears, cut octopus tentacles into 1-inch pieces, discarding the head and beak.
8. Arrange potato slices on a serving platter and top with octopus pieces.
9. Drizzle olive oil evenly over the octopus and potatoes.
10. Sprinkle paprika and sea salt over the entire dish (tip: use your fingers to crush the salt for better distribution).
11. Let the dish rest for 5 minutes to allow flavors to meld before serving.
When you take that first bite, you’ll experience the magical contrast between the tender, slightly chewy octopus and the creamy potatoes beneath. The smoky paprika and quality olive oil create a symphony of flavors that transport you straight to a Spanish seaside taverna. Try serving it with crusty bread to soak up every last drop of that delicious oil—it’s too good to waste!
Churros with Rich Chocolate Dipping Sauce
Holiday gatherings or cozy nights in just got sweeter with this classic treat that’s surprisingly simple to master. Let’s walk through creating golden, crispy churros paired with a decadent chocolate sauce that’ll have everyone asking for seconds.
Ingredients
– 1 cup water (I find filtered water makes the dough smoother)
– 2 tbsp granulated sugar, plus extra for coating
– 1/2 tsp salt
– 1/3 cup unsalted butter (room temp blends easier)
– 1 cup all-purpose flour
– 2 large eggs (room temp helps incorporate better)
– 1 tsp vanilla extract
– 4 cups vegetable oil for frying (peanut oil works great for high heat)
– 1/2 cup heavy cream
– 4 oz semisweet chocolate, chopped (I prefer bars over chips for melting)
– 1 tbsp light corn syrup (for that glossy finish)
Instructions
1. In a medium saucepan, combine 1 cup water, 2 tbsp sugar, 1/2 tsp salt, and 1/3 cup butter over medium heat.
2. Bring the mixture to a rolling boil, stirring occasionally until the butter fully melts.
3. Tip: Reduce heat to low and quickly add 1 cup flour all at once, stirring vigorously with a wooden spoon until a smooth ball forms, about 1 minute.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes to avoid cooking the eggs.
5. Beat in 2 eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in 1 tsp vanilla.
6. Heat 4 cups oil in a deep pot to 375°F, using a candy thermometer for accuracy.
7. Spoon the dough into a piping bag fitted with a large star tip.
8. Carefully pipe 4-inch strips directly into the hot oil, cutting with scissors, and fry in batches of 3-4 for 2-3 minutes until golden brown.
9. Tip: Don’t overcrowd the pot to maintain oil temperature and ensure even cooking.
10. Remove churros with a slotted spoon and drain on paper towels for 1 minute.
11. While warm, roll churros in extra sugar to coat evenly.
12. For the sauce, heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer, about 2-3 minutes over medium heat.
13. Remove from heat and add 4 oz chocolate and 1 tbsp corn syrup, stirring until smooth and glossy.
14. Tip: Let the sauce cool slightly to thicken for better dipping consistency.
15. Serve churros immediately with the warm chocolate sauce.
Zesty cinnamon could be sprinkled on for extra flavor, but these churros shine with their crisp exterior and soft, airy interior. The rich chocolate sauce, slightly bitter from semisweet chocolate, balances the sweetness perfectly—try serving with a dusting of powdered sugar for a festive touch.
Conclusion
Perfectly curated for your culinary adventures, these 28 Spanish recipes bring authentic flavors right to your kitchen. We hope you’ve found inspiration to cook, share, and savor each dish. Don’t forget to leave a comment with your favorite recipe and pin this article on Pinterest to keep these delicious ideas handy!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
