Among the many delights of traveling to Spain is indulging in the rich and varied local cuisine. A visit to any restaurant is sure to be a sensory experience, with so many delicious dishes on offer that you’ll be spoiled for choice. From humble beginnings as a simple side dish to its current status as a main event, potatoes are a staple ingredient in Spanish cooking, often served in a multitude of innovative ways such as the popular Patatas Bravas.
Whether it’s a hearty stew, a soothing soup, or a fresh salad, Spain has an endless array of options for foodies to explore, and with so many choices comes the need to stock up on some high-quality extra virgin olive oil – after all, you can never have too much of a good thing! In this comprehensive guide, we will take a closer look at 21 mouth-watering Spanish side dishes that are sure to tantalize your taste buds, plus an exclusive bonus section dedicated to the delicious world of dips.
Patatas Bravas
Yearning for a flavorful tapas dish that’s sure to impress your guests? Look no further than Patatas Bravas, one of the most beloved and well-known tapas dishes in Spanish cuisine. To start, peel and chop a few medium-sized potatoes – preferably Yukon Gold for their buttery texture – into one-inch cubes. Then, toss them with a drizzle of olive oil and a pinch of salt to ensure they’re evenly coated before arranging them on a lined baking sheet.
Next, bake the potatoes in the oven until they’re golden brown, which should take around 20-25 minutes depending on your oven’s temperature and the size of the potato cubes. Meanwhile, mix together mayonnaise, smoked paprika, hot sauce, salt, and garlic powder to create the spicy Bravas sauce. Add a splash of water to achieve the desired consistency – you want it to be thick enough to coat the potatoes evenly but still pourable.
Once the potatoes are done roasting, pour the Bravas sauce over them and serve immediately for maximum flavor and texture.
Smokey Spanish Potatoes
Just as traditional Spanish potatoes can be elevated with various flavors, this recipe takes the humble dish to new heights by combining smoky notes with a hint of citrus. In a bowl, combine tomato paste, oil, thyme, smoked paprika, salt, and pepper for a rich and aromatic seasoning blend. Next, dip potato chunks into the mixture until they are evenly coated, then transfer them to a baking sheet for a crispy finish.
Once cooked, squeeze some fresh lemon juice over the top of the potatoes to add an extra burst of citrus flavor.
Patatas A Lo Pobre
Flavoured by the richness of olive oil, Spanish Poor Man’s Potatoes offer a delicious twist on traditional potato dishes. The preparation process begins with peeling and slicing the potatoes into fine strips, while the onion is transformed into julienne slices. Red and green peppers are cut into thin strips to add an extra burst of colour and flavour to the dish.
As the vegetables cook slowly in olive oil with minced garlic, they become crispy and browned, after which excess oil is drained off and a seasoning blend is added to enhance their natural sweetness.
Roasted Spanish Potatoes With Paprika And Parsley
Noteworthy among Spanish cuisine’s versatility is its diverse approach to cooking potatoes. One such method involves cutting Yukon Gold potatoes into manageable wedges by quartering them and further dividing each quarter into six pieces. Toss the potato pieces in a mixture of extra virgin olive oil, sweet paprika, garlic powder, sea salt, and pepper, ensuring they are evenly coated. Subsequently, arrange the pieces in a single layer on a baking surface and bake until crispy.
Upon completion of the baking process, garnish with fresh parsley and gently toss the potatoes to distribute the herbs evenly throughout.
Papas Arrugadas
Hailing from the Canary Islands, Papas Arrugadas is a simple yet flavorful side dish that translates to ‘wrinkled potatoes’, which is quite literal given its preparation method. The process involves boiling small, firm potatoes in heavily salted water until they’re tender, then dry frying them in the same pot to create a crispy exterior and a fluffy interior.
This results in a salt-crusted potato that’s perfect for serving with one of two traditional Canarian sauces: Mojo Rojo or Mojo Verde, which add a tangy kick and depth of flavor to this humble dish.
Ensalada Rusa
You might be wondering why this popular Spanish side dish is known by a name that translates to ‘Russian Potato Salad’. Despite its origins being unclear, one thing is certain – it’s an extremely tasty and filling accompaniment to any meal. To make it, simply boil chopped potatoes, carrots, and beans until they’re tender, then drain them to cool down. Next, combine the cooked vegetables with some finely chopped onion and hard-boiled eggs in a mixing bowl.
Then, add in the canned tuna, white vinegar, salt, mayonnaise, sour cream, and olives. Just before serving, sprinkle over some chopped parsley as a garnish to give it that extra touch of freshness.
Spanish Potato Salad
Taking a cue from Spanish cuisine, their potato salad is a vibrant and flavorful dish that showcases a variety of ingredients. The addition of roasted red peppers and chorizo gives it a beautiful color palette, setting it apart from its more mundane counterparts. The dressing is equally impressive, with a blend of sherry vinegar, Dijon mustard, garlic, and olive oil providing a rich and tangy flavor profile.
Sweet and hot Spanish smoked paprika adds an extra layer of depth, while the seasoning brings everything together. To complete this dish, simply drizzle the dressing over the mixture and sprinkle with parsley for a fresh and herbaceous note.
Escalivada Catalana
Magically transporting your taste buds to Catalonia, Escalivada Catalana is a mouthwatering vegetarian delight that’s remarkably easy to prepare. The core ingredients include bell peppers, eggplants, and small onions, which are expertly seasoned with olive oil before being roasted to perfection in the oven. As the vegetables tenderize and their skin blisters, a tantalizing aroma fills the air, signaling that they’re ready for the next step.
To add an extra layer of convenience, consider rotating the vegetables halfway through the roasting process to ensure an even blackening effect. For effortless removal of skins, stems, and seeds, place them in a Ziploc bag after cooling slightly, allowing you to easily peel off the unwanted parts. Once prepared, chop the roasted flesh into strips and combine with a dressing made from extra virgin olive oil, minced garlic, and your choice of seasonings.
Refrigerate for at least an hour to allow the flavors to meld together, then serve chilled.
Pisto
Keeping in mind that traditional Pisto recipes can vary greatly depending on regional preferences, this version sticks closely to its Spanish origins. Key steps begin with removing excess moisture and bitterness from cubed eggplant by sprinkling it with salt – a technique often employed for vegetables like zucchini as well. As the eggplant sits, heat is applied to a pan where onions, diced peppers, and chili are sautéed until they reach a softened state.
Next, garlic, salt, sugar, and tomatoes are added, covered, and allowed to cook while the eggplant is rinsed, patted dry, and then separately fried until it achieves a slight browning. This step is crucial in balancing out the flavors within Pisto. After removing the browned eggplant from the pan, diced zucchini is fried before being combined with the eggplant and added back to the main dish.
Finishing touches include allowing everything to cook under cover once more, after which the finished Pisto can be garnished with a selection of fresh herbs that cater to individual tastes.
Mallorcan Tumbet
Knowing that simplicity can often lead to exceptional results, Tumbet is a prime example of an effortless yet delicious side dish. The preparation method bears some resemblance to a French ratatouille in that vegetables are first fried in olive oil and then baked in the oven, but with some key differences. For this recipe, you’ll want to focus on thinly sliced potatoes, onion, zucchini, red pepper, green pepper, and eggplant as your primary ingredients.
Begin by heating up a generous amount of extra virgin olive oil in a skillet over medium heat, adding minced garlic cloves and allowing them to sizzle for a brief moment before removing from the pan. Fry each vegetable slice individually, ensuring they have ample room to cook without overcrowding the pan. As you remove each batch, sprinkle with salt to draw out excess moisture and place on paper towels to dry.
The eggplant is given an extra step – dredging it in flour before frying will yield a beautifully browned crust. Now that all your vegetables are cooked and seasoned, layer them up in a baking dish starting with tomato sauce as the base, followed by the eggplant, zucchini, onion, peppers, and finishing with the potato slices. Top with additional sauce and those previously sautéed garlic cloves, then bake until hot and bubbly.
Padron Peppers
Taking a culinary journey through Spain, it’s hard to ignore the ubiquity of Pimientos de Padron on menus across the country. These delicious side dishes are relatively simple to prepare, consisting of nothing more than Padron peppers fried in hot oil until their skins blister and become tender, then sprinkled with coarse salt before being served steaming hot.
Champinones Al Ajillo
Just as you’d expect from Spanish cuisine, there are countless side dishes that can be found throughout the country, but one dish that stands out is Champinones al Ajillo, also affectionately known as Spanish Garlic Mushrooms. This delectable side dish is incredibly easy to make and requires just a few simple ingredients – simply clean and slice your mushrooms before frying them in olive oil with finely diced onion and chili pepper.
Next, sauté the mixture until the mushrooms have caramelized to perfection, then add a drizzle of lemon juice at the end for that extra burst of flavor. Of course, don’t forget to season to taste and garnish with some chopped parsley for added freshness.
Menestra De Verduras
Just like any other traditional Spanish dish, this vegetable soup is a masterclass in layering flavors and textures. Sauté onions in olive oil until they’re translucent, then add sliced mushrooms and minced garlic to create a rich aroma. Next, pour in the sherry and let it evaporate completely, allowing the depth of flavor to shine through. Once the liquid has reduced, add chicken broth and chopped tomatoes to give the soup its signature Spanish twist.
Bring the mixture to a simmer, then add your baby potatoes, green beans, and asparagus. Season with salt, pepper, chili flakes, and paprika to taste. Let the vegetables cook until they’re tender yet still firm, then stir in red bell pepper, artichoke hearts, Spanish olives, and cannellini beans. Finally, squeeze a dash of sherry vinegar over the top and serve warm.
Spanish Rice
Sprinkle saffron into the Spanish rice recipe if you have it on hand to infuse the dish with an exotic twist and rich color. Begin by heating extra virgin olive oil in a large pan over medium heat, then add diced onion and minced garlic and cook until softened and translucent. Meanwhile, in another saucepan, bring chicken broth, tomato paste, dried oregano, and salt to a gentle simmer. Once the liquid is warm and fragrant, combine it with the cooked rice and stir well to coat each grain evenly.
Cover the pan with a lid, then transfer it to a low heat setting and cook until the rice has absorbed the majority of the liquid. Finally, fluff the cooked rice with a fork and serve hot.
Spanish Gigante Bean Salad
A staple in Spanish cuisine, bean salad offers a nutritious accompaniment to any main course. The traditional recipe employs dried Gigante beans; however, you can also substitute with giant Lima beans or butter beans by soaking them overnight in salted water.
After draining the beans, place them in a pot filled with water and add a shallot, bay leaf, thyme, garlic cloves, and seasoning. Bring to a boil, then reduce heat to simmer until the beans are tender.
To prepare the topping, sauté minced garlic and shallot in olive oil until golden brown, then stir in smoked paprika and tomato paste.
Once ready, combine the cooked beans with celery, sherry or red wine vinegar, more olive oil, and the pan-fried garlic mixture. Stir thoroughly to ensure each component is coated, before seasoning and serving warm.
Spanish Chickpea Salad
Just like beans, cooked chickpeas can be used as a tasty base for a salad. Mix them with chopped green bell pepper, diced tomatoes, thinly sliced red onion, black olives, and fresh parsley. Don’t forget to add some extra seasoning to bring out the flavors. Next, combine a mixture of extra virgin olive oil, sherry vinegar, minced garlic, and additional seasoning in a bowl, then pour it over the salad ingredients.
Finally, refrigerate for a while to allow the flavors to meld together – it’s incredibly easy!
Pan Con Tomate
Essentially, this classic recipe is deceptively simple. On one hand, you can toast baguette slices, rub them with garlic, place a cut tomato on top, and finish with a sprinkle of salt and a drizzle of olive oil for a straightforward take. Alternatively, for a more central-Spanish inspired version, mix grated tomato and garlic together before spooning the mixture over toasted bread.
Fried Calamari
Keeping traditional Spanish cuisine at heart, not all side dishes need to be heavily vegetable or potato-based. A perfect example is fried calamari, showcasing the simplicity and elegance of Spanish cooking methods. To prepare this dish, start by coating sliced calamari tubes in a mixture of milk and salt, then refrigerate for half an hour to allow the flavors to penetrate evenly.
Next, combine cornstarch, flour, oregano, baking powder, black pepper, and Cayenne pepper in a bowl, whisking them together until they form a uniform and crumbly coating. Once the calamari is ready, deep fry it in hot oil until golden brown, then transfer it to the oven to keep warm with a light sprinkling of salt.
Spanish Broccoli And Prawn Salad
You’ll notice that the combination of broccoli and prawns may seem unusual at first glance, but the flavors work surprisingly well together. In fact, when paired with ingredients like Kalamata olives, dill pickle, red and yellow bell peppers, you get a truly dynamic mix.
The vinaigrette itself is a masterful blend of Dijon mustard, freshly squeezed lemon juice, garlic, and red pepper flakes, which all come together to create a stunning side dish that’s both vibrant in color and extravagant in flavor.
Gazpacho
When it comes to Spanish cuisine, Gazpacho is another delectable side dish that’s surprisingly easy to prepare. Blend together a medley of ingredients like canned tomatoes, celery, red pepper, red onion, zucchini, cucumber, garlic, jalapeño, and cilantro until you reach the desired consistency.
Zucchini Soup
Roaming around the Mediterranean region, you’ll discover a plethora of delicious vegan side dishes that showcase the unique flavors and ingredients of each area. One such dish from Andalusia is Crema de Calabacin, which translates to zucchini cream in English. To prepare this delightful side dish, start by heating olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, then introduce diced onion and cook until softened.
Next, add ground cumin and turmeric, followed by a pinch of salt to bring out the flavors. Now it’s time to add the chopped potatoes and zucchini, sprinkling more salt as you go. Bring the mixture to a boil under a lid, then reduce the heat and let it simmer until the vegetables are cooked through. Once done, remove from heat and allow the dish to cool down completely. Finally, blend the Crema de Calabacin to your desired consistency, making sure it’s smooth and creamy. Go To Recipe
Bonus Section: Dips
Bread is often served as part of a meal in Spain, but it can also be paired with a variety of dips to create a delicious side dish. Among the many options available, some popular choices include White Bean Dip, Black Olive Tapenade, and Mojo Verde, each offering a unique flavor profile that complements bread perfectly.
White Bean Dip
To prepare this authentic Spanish-inspired dip, you’ll need to incorporate some Hojiblanca olives, a key ingredient that will lend its distinct flavor to the dish. Place these unique olives in a food processor with white beans, tahini, lemon juice, garlic, salt, and water. Blend until the mixture reaches a smooth consistency. If desired, adjust the thickness of the dip by adding a small amount more of water before transferring it to a serving bowl.
Black Olive Tapenade
Versatility is the hallmark of any good dip recipe. A Black Olive Tapenade made with high-quality ingredients can elevate a simple snack like toast to new heights. You will need two types of olives for this recipe: Mezzetta Greek Kalamata olives, known for their robust flavor and meaty texture, paired with an equal amount of Mezzetta Spanish Queen olives that are pimento stuffed. This combination provides a perfect balance of salty, savory flavors that form the foundation of your tapenade.
To add depth and richness to this dip, you’ll also want to include sun-dried tomatoes for their concentrated tomato flavor, anchovy fillets for their umami taste, garlic for its aromatic properties, capers for their pickled flavor, fresh parsley and basil for a burst of freshness, freshly squeezed lemon juice for acidity, olive oil as the base ingredient, red pepper flakes for added heat, and finally, grated Parmesan cheese to tie everything together.
Once you’ve assembled all these ingredients, simply throw them into a food processor and blend until smooth, but not too smooth – you want it to still have some texture.
Mojo Verde
Often, certain sauces stand out for their incredible versatility, elevating not only main dishes but also various side options to new heights. One such sauce that exemplifies this characteristic is Mojo Verde, more simply referred to as Spanish green sauce. This delectable condiment owes its herby tanginess to the combination of a green chili, sherry vinegar, and an abundance of cilantro.
To prepare it, blend these ingredients with garlic, cumin, salt, avocado, and finish off with a drizzle of extra virgin olive oil. Carefully pour the mixture into a dish and indulge in its creamy goodness by dipping your favorite foods.
Final Thoughts
Aware that Spanish cuisine excels in main meals, dining out often presents an assortment of tapas options. This can be seen as a shared experience, making it ideal for groups to have at least two small plates per person and include a dip or bread for the table. The most popular dishes tend to be Patatas Bravas and Fried Calamari, although with so many potato recipes available, it’s not uncommon for diners to try multiple variations.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
