Spanish Recipes
21 recipes from Spanish cuisine, including Paella Valenciana, Tortilla Espanola and Crema Catalana. 11 are vegetarian and 7 take less than 30 minutes.
Espinacas con Garbanzos
Seville's spinach and chickpea stew, Moorish in its roots and eaten through Lent in every tapas bar — the sauce is thickened with bread fried in olive oil and pounded with garlic, cumin, smoked paprika and sherry vinegar.
Pan con Tomate
Catalonia's pa amb tomàquet — toasted bread rubbed with garlic and the cut half of a ripe tomato until the pulp soaks in, finished with olive oil and salt; breakfast and tapa all over Spain.
Pulpo a la Gallega
Galicia's fair-day octopus — boiled until tender, snipped into coins over boiled potatoes and finished with olive oil, coarse salt and smoked paprika, served on a wooden board.
Pollo al Ajillo
Spanish garlic chicken — small pieces of chicken on the bone browned slowly in olive oil with a whole head of garlic, then finished with fino sherry, bay and parsley.
Croquetas de Jamón
Spain's best-loved bar snack — a béchamel so soft it barely holds its shape, studded with serrano ham, chilled, crumbed and fried until crisp outside and molten within.
Pimientos de Padrón
The Galician tapa of small green peppers blistered in hot olive oil and showered with flaky salt — most are mild and sweet, but every so often one is fiercely hot.
Albóndigas
Spanish meatballs in tomato sauce, served as a tapa or a main — pork and beef with garlic and parsley, dusted in flour, browned and simmered in a sauce of onion, tomato, white wine and paprika.
Fabada Asturiana
The winter bean stew of Asturias — creamy fabes beans simmered slowly with chorizo, morcilla, pork belly and a pinch of saffron, never stirred, so the beans stay whole and the broth thickens on its own.
Sopa de Ajo
The Castilian garlic soup of shepherds and cold winter nights — sliced garlic and stale bread fried in olive oil with smoked pimentón, simmered in stock and finished with eggs poached right in the pot.
Salmorejo
Córdoba's cold tomato cream — ripe tomatoes, bread, garlic and olive oil blended so thick it holds a topping of chopped egg and jamón; denser and simpler than gazpacho, and served properly chilled.
Basque Burnt Cheesecake
The crustless cheesecake of La Viña bar in San Sebastián — baked fast in a very hot oven so the outside caramelises to near-black while the inside stays soft and creamy. The crumpled paper lining is part of the look.
Mojo Verde
The green sauce of the Canary Islands — coriander, parsley, garlic and green pepper pounded with cumin, vinegar and olive oil, spooned over salt-crusted wrinkled potatoes and grilled fish.
Churros con Chocolate
Spain's breakfast and late-night snack — ridged sticks of piped flour-and-water dough fried until crisp, rolled in cinnamon sugar and dunked in thick hot chocolate. The star nozzle matters: the ridges stop the dough bursting in the oil.
Crema Catalana
Catalonia's custard for St Joseph's Day, 19 March — milk infused with lemon peel and cinnamon, thickened with yolks and cornflour, then topped with burnt sugar. Unlike crème brûlée it is cooked on the hob, not baked.
Gazpacho
The cold Andalusian soup of raw ripe tomatoes, pepper, cucumber and garlic blended with bread and olive oil — emulsifying the oil in slowly gives it body, and it must be served properly chilled.
Sangria
Spain's summer jug — red wine macerated with orange, lemon, apple, brandy and a little sugar, then lengthened with soda; a couple of hours in the fridge lets fruit and wine settle into one drink.
Patatas Bravas
Crisp fried potato cubes under a smoky, faintly spicy tomato sauce — the tapa every Spanish bar is judged on.
Gambas al Ajillo
Prawns sizzled in garlic oil with chilli — five minutes of cooking and a plate of bread to catch the oil.
Tortilla Espanola
Spanish potato omelette — potatoes poached soft in olive oil, then set in egg and served at room temperature.
Romesco Sauce
Catalan sauce of roasted peppers, tomatoes, almonds and fried bread — served with grilled spring onions or anything from the fire.
Paella Valenciana
The original paella from Valencia — rabbit, chicken and beans over saffron rice, cooked flat and undisturbed until a crust forms beneath.
Frequently asked questions
How many recipes from Spanish cuisine are on svcs.bg?
21: 18 cooking recipes, 2 sauces and 1 cocktail.
What are the classic dishes from Spanish cuisine?
Among the recipes here: Paella Valenciana, Tortilla Espanola and Crema Catalana.
What is the quickest recipe from Spanish cuisine?
Pan con Tomate, in about 15 minutes. Pimientos de Padrón (15 min) and Sangria (15 min) are quick too.
Are there vegetarian recipes from Spanish cuisine?
Yes, 11 of the 21 are vegetarian, for example Espinacas con Garbanzos, Pan con Tomate and Pimientos de Padrón.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "spanish". A recipe can belong to more than one cuisine.