The Mediterranean influence on Spanish cuisine is undeniable. The warmth and zest of Pueblo Mediterranean cooking are evident in the bold, flavorful, and generously portioned Spanish meal.
From warm, comforting garlic shrimp and bean stews to the more traditional comfort food in Spanish homes, these thirteen recipes will keep your family’s dinner table filled with all things Spanish.
1. Classic Paella Valenciana
This dish is the very definition of Spanish cuisine. The paella is exceptional, and each minute spent cooking it is rewarded as the saffron fragrance engulfs the room.
The real test of skill, however, is in the crispy bottom of the casserole dish, called the socarrat.
Ingredients
- 2 cups bomba or short-grain rice
- 4 cups chicken stock, warmed
- 1 pinch saffron threads (about 20 threads)
- 1 pound chicken thighs, cut into pieces
- ½ pound rabbit, cut into pieces (or use more chicken)
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup butter beans (lima beans), canned or frozen
- 2 ripe tomatoes, grated
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ cup olive oil
- 1 fresh rosemary sprig
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
Step 1
Warm the chicken stock in a pot and add the saffron threads.
Let them steep for 10 minutes while you prepare other ingredients. The liquid will turn golden yellow.
Use a piece of paper towel to dry the chicken and rabbit pieces. Then, sprinkle salt and pepper to season.
Grab the largest paella pan you have, or the biggest skillet, and place it over medium-high heat.
Add the cooking oil and heat it for 1 minute.
To the oil, add the meat pieces and cook for4-5 minutes without moving them until they brown, then flip them over for 4-5 minutes on the other side. Transfer the meat to a plate.
With the leftover oil, add the green beans. For 3-4 minutes, stir to and cook to soften and brown.
Add the minced garlic to the pan, and stir for 1 minute until it smells, and be cautious not to burn it.
Add the grated tomatoes and smoked paprika, then stir to mix for 5 minutes.
The mixture should darken, reduce in volume so it is thick and paste-like.
Add the rice to the pan and cook, stirring, for about 2 minutes so that each rice grain is well coated with the tomato mixture and lightly toasted.
Step 2
Start pouring the warm saffron stock over the rice.
Add a rosemary sprig, nest the browned meats and butter beans on top of the rice, and arrange evenly.
No more stirring the rice from now.
Cook for 10 minutes on medium heat. The liquid should be bubbling and rising through the rice.
Lower the heat to the lowest setting for 10-12 minutes. Most of the liquid should be absorbed in the rice.
Finish on high heat for 2-3 minutes. The crackling sound indicates the socarrat is forming.
Remove from the heat if you smell burning.
Take the pan from the heat, cover with a clean towel, and let it rest for 5 minutes. This is to allow the rice to settle and finish cooking with residual heat.
Serve from the pan, with lemon wedges on the side. Squeeze juice over your rice before eating.
2. Patatas Bravas with Spicy Tomato Sauce
Crispy fried potatoes with bravas sauce and aioli are the perfect Spanish tapa. This dish can be served as a side or a light dinner.
Ingredients
- 2 lbs russet potatoes, peeled
- Vegetable oil for frying
- Salt to taste
For the Bravas Sauce:
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 (14 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp hot paprika
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp sugar
- Salt to taste
For the Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic (minced)
- 1 tbsp lemon juice
Instructions
Step 1
Make the brava sauce first. In a medium saucepan over medium heat, warm 2 tablespoons of olive oil.
Then add garlic and cook for about a minute, stirring a couple of times, until fragrant.
Pour in the crushed tomatoes, add the tomato paste, hot paprika, cayenne pepper, smoked paprika, and sugar. Stir to combine.
Allow the sauce to simmer for 15 to 20 minutes while stirring occasionally.
The sauce should become thicker and reduce to about a third of its original volume.
Taste the sauce and add salt to your liking.
If you desire a smoother sauce, puree the sauce using an immersion blender or a traditional blender. Put it aside.
To make the aioli, combine the mayonnaise, garlic, and lemon juice in a small bowl. Mix well and set it aside in the refrigerator.
Cut the peeled potatoes into 1-inch cubes. Try to keep the cubes about the same size for even cooking.
Put the potato cubes into a colander and rinse them under cold water for a minute or two to wash away the excess starch.
This helps the potatoes become crispier.
Spread the potatoes on paper towels or a clean kitchen towel, and let them dry completely.
Step 2
This step is vital for achieving crisp potatoes.
Pour vegetable oil into a large, heavy pot, and heat it to 325°F.
To do this, add about 2 inches of oil and use a thermometer to check the heat.
When the oil is hot, add about a third of the potatoes. This helps to avoid overcrowding the pot.
Keep stirring them every 5 to 6 minutes.
The potatoes should be cooked through but pale in color, not golden yet.
Once they’re ready, use a slotted spoon to move the potatoes and let them drain on paper towels. Work in batches to finish the rest.
After 5 minutes, let the potatoes rest. This is the time to make the oil hotter.
This is where the potatoes get ultra crispy because they will be fried twice.
Bring the temperature to 375° and add the partially fried potatoes to the hot oil.
For 3 to 4 minutes, fry the potatoes and remove them once they have turned a deep golden brown.
Immediately after removing the fried potatoes, season them with salt.
Arrange the potatoes on a serving plate and drizzle with the bravas sauce. Top with spoonfuls of aioli.
3. Gambas al Ajillo (Garlic Shrimp)
The shrimp is packed with garlic and oil and is hot and spicy.
This dish is super easy and incredibly delicious. Serve with crusty bread to soak the garlicky oil.
Ingredients
- 1 pound large shrimp, peeled and deveined (tails can stay on)
- 6 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 2 dried red chilies or 1 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon dry sherry or white wine
- Juice of 1/2 lemon
- Salt to taste
- Crusty bread for serving
Instructions
Step 1
Take the shrimp out of the fridge 15 minutes prior to cooking so they can reach room temperature.
Pat shrimp dry with paper towels, and season with salt.
Peel and thinly slice the garlic cloves, making about 1/8-inch uniform slices for even cooking.
Pour the olive oil into a large skillet or a traditional Spanish clay Cazuela and place over medium-low heat.
Add the sliced garlic and dried chilies to the cool oil. Allows the garlic to slowly infuse the oil without burning.
Gently cook the garlic for 2-3 minutes. It should sizzle and begin to lightly brown around the edges. Stay vigilant, as it can burn and introduce bitterness to the dish.
Add garlic, season with salt and lemon juice, and remove from heat.
Serve with lemons, sherry/wine, and bread.
Try to put all the shrimp in the pan in a single layer. They should make a loud sizzling sound when they hit the oil.
Step 1
Leave the shrimp to cook for 1-2 minutes without moving them. They’ll start to turn pink and curl up.
Flip the shrimp over. They will need another 1-2 minutes on this side.
They’re done when there’s no gray left and all the shrimp are pink. Avoid overcooking them as they will become rubbery.
Put the sherry or white wine and lemon juice into the pan. The liquid will make a sizzling and steaming sound. Swirl the pan to combine.
Take the pan off the heat and sprinkle the chopped fresh parsley over the pan.
Shrimp are best served as soon as they are made, while they are still in the pan.
Place the pan on a trivet or wooden board.
Make sure to serve some crusty bread for everyone to use to dip into the garlicky oil. This will be the best part.
4. Cocido Madrileño (Madrid-Style Chickpea Stew)
Cocido Madrileño is a satisfying and comforting dish featuring chickpeas, vegetables, and assorted meats, and can be served as a three-course meal.
In the winter, all the ingredients come together in a delightful one-pot simmer. Traditionally, you would serve the broth as soup first, and then the meat and vegetables.
Ingredients
- 1 pound dried chickpeas
- 1 pound beef shank or short ribs
- ½ pound pork belly, cut into chunks
- 4 ounces Spanish chorizo sausage
- 4 ounces blood sausage (morcilla), optional
- 1 chicken leg quarter
- 1 ham bone or 2 ounces serrano ham
- 3 carrots, peeled and cut into 2-inch chunks
- 2 leeks, white and light green parts only, cleaned and cut into 2-inch sections
- 2 large potatoes, peeled and quartered
- ½ small cabbage, cut into wedges
- 1 onion, peeled and left whole
- 3 cloves garlic, peeled and left whole
- 2 bay leaves
- Salt to taste
- ½ cup small pasta (fideos or broken angel hair) for the soup
Instructions
Step 1
The night before cooking, place the dried chickpeas in a large bowl and cover them with plenty of cold water.
They will expand, so the water-to-chickpeas ratio should be at least 3 to 1. Let them soak overnight at room temperature.
The next day, place the chickpeas in a colander and rinse them with fresh water.
Put the chickpeas in a very large stockpot (at least 8 quarts).
Put the beef, pork belly, ham bone, whole onion, garlic cloves, and bay leaves in the pot too.
Fill the pot with cold water, making sure everything is covered with 3 inches of water.
Put the pot on high heat and bring it to a boil. This will take about 15 to 20 minutes.
When it boils, you will see foam and scum rising to the top. Use a large spoon or ladle to remove it. Keep skimming for a few minutes.
Turn the heat down low. The liquid will simmer gently. You’ll see small bubbles breaking the surface periodically.
Partially cover the pot (leaving it slightly ajar) and let it simmer for 1 hour.
After 1 hour, add the chicken leg and chorizo sausage to the pot and continue to simmer for another 30 minutes.
Add the blood sausage (if using), carrot, leek, and potato. Cook for 20 more minutes.
The vegetables should be tender and easy to pierce with a fork.
Step 2
In the last 10 minutes of cooking, it’s time to add the cabbage wedges. Ensure they are submerged in the liquid.
Once everything becomes tender, take a ladle and, avoiding any chickpeas and meat, help yourself to 4 cups of the clear broth, which you will transfer to another pot.
Brought to taste, the broth will need some salt and return to a boil.
You will then add the small pasta and cook according to package directions, typically 3-5 minutes, until the pasta is tender. This is your first course.
As the pasta cooks, go back to the main pot and, with a slotted spoon, remove all the meats, sausages, chickpeas, and vegetables. Arrange them in a large serving platter.
In the traditional way to serve: first, you ladle the broth with pasta into bowls, which serves as a soup course, and then bring out the platter of chickpeas and vegetables along with the sliced meats and sausages.
Each person takes what they wish from the communal platter.
5. Pescado a la Sal (Salt-Crusted Whole Fish)
Baking a whole fish in a salt crust is awe-inspiring and simple.
Pescado a la Sal is great for celebrations because the dramatic presentation is impressive, and it leaves the fish moist and subtly seasoned.
Ingredients
- 1 whole sea bass or sea bream (2-3 pounds), cleaned and gutted (ask your fishmonger to do this)
- 4 pounds coarse sea salt (not table salt)
- 3 egg whites
- Fresh herbs like thyme, rosemary, or parsley for stuffing
- 1 lemon, sliced
- ¼ cup water
- Extra virgin olive oil and lemon wedges for serving
Instructions
Step 1
Preheat your oven to 400°F.
Remove the fish from the refrigerator and rinse it under cold running water.
Pat it completely dry with paper towels, including inside the cavity.
Fresh herbs and lemon in the cavity add subtle internal flavors.
Combine the four pounds of coarse sea salt with three egg whites and one-quarter cup of water in a big bowl.
Use your hands or a big spoon and mix until the combination resembles wet sand that clumps together when squeezed.
It should have the consistency of damp beach sand.
Line a large baking sheet with parchment paper.
It should be large enough to hold your fish with a few extra inches of space around it.
Spread about half of the salt mixture on the baking sheet in an even layer, forming a bed that is slightly larger than your fish and about ½-inch thick.
Place the whole fish on top of this salt bed.
Now, take the remaining salt mixture and pack it on top of and around the sides of the fish.
Make sure you cover the fish completely with the salt, ensuring there are no gaps.
The salt layer should be about half an inch thick all around the fish.
Press it down firmly with your hands, so it sticks together and forms a solid crust.
Step 2
Baking the fish will be completed in steps. First, place the fish respectfully inside the oven.
You will let the fish be for about 30 minutes for the 2-pound fish.
For the 3 pounds, add 10 minutes to that. Note how the layer of salt will gradually harden and slightly crack.
After that, you may retire the fish into the resting state.
Take a large spoon and produce a whacking motion to the salt layer.
You will want to produce a large spoon, and the layers will break. Take note, the upper layers of salt will need to be removed.
After the fish is de-salted, use a fish brush to go over the fish. You will see the walls of the fish.
Using a carving knife will allow the fish to be sliced along the salt.
The coating will be able to be removed, and the walls of the fish will be seen.
Once the meal is completed, you will serve the fish to the proper table.
The fish will be perfectly seasoned and incredibly moist. You may garnish the fish along with a side of lemon.
You may also sprinkle lemon zest for a lemony aroma.
The fish will be beautifully decorated.
6. Albondigas en Salsa (Spanish Meatballs in Tomato Sauce)
For me, Spanish comfort food doesn’t get better than these delicious meatballs bathed in a rich tomato sauce.
The secret to their rich flavor and extraordinary juiciness is the milk-soaked bread.
Ingredients
For the Meatballs:
- 1 pound ground beef
- ½ pound ground pork
- 1 cup plain breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour for dusting
For the Sauce:
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon sugar
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons fresh parsley for garnish
Instructions
Step 1
To begin, prepare the meatballs.
For the soaking mixture, pour the milk over the breadcrumbs in a small bowl.
Mix with a fork, then let the milk and breadcrumbs sit for five minutes for the breadcrumbs to soak it all up.
In a large bowl, mix the ground beef and pork with the seasoning and the rest of the ingredients: soaked breadcrumbs (no more than a spoonful of excess liquid should be left), the eggs, garlic, parsley, cumin, salt, and pepper.
Combine all the ingredients using your hands to properly unite the mixture.
Avoid overworking the mixture as it could toughen the result.
It may be helpful to wet your hands to make the handling of the mixture more comfortable and to help form the meatballs.
Each should be rolled to about 1 ½ inches in size.
You should be able to make around 20 to 24 meatballs.
It helps to wet your hands regularly for easier handling of the mixture. to be rolled in the flour, which should be put in a shallow bowl.
Each meatball should be rolled to be covered in a thin layer of flour. Any excess should be removed.
Heat two tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat until the oil shimmers, then add half the meatballs without crowding the pan.
Let the meatballs brown, turning them gently with a spoon to ensure all the sides get an even golden color, for about 6-8 minutes.
The meatballs don’t need to be cooked all the way through.
Transfer the browned meatballs to a plate and repeat with the remaining meatballs. Set all the meatballs aside.
Still in the same skillet, add the last tablespoon of olive oil.
Add the chopped onion and, without stirring constantly,
Allow to cook over medium heat for about 5 minutes so that the onion softens and turns translucent.
Step 2
Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
Add in the white wine and allow it to bubble for about 3 minutes, allowing it to reduce by half.
Use a wooden spoon to scrape browned bits from the bottom of the pan.
Add in the crushed tomatoes, bay leaf, sugar, nutmeg, salt, and pepper. Mix everything and bring the sauce to a simmer.
Reintroduce all the meatballs into the sauce.
Gently scoop the sauce and place it on top of the meatballs.
Next, lower the heat. Let it cover and then simmer for the next 25 to 30 mins.
The meatballs will be done, and the sauce will be tender.
The meatballs are done simmering, and the sauce is tender.
You may want to do this every so often to make sure they do not stick.
You will want to take the bay leaf out before serving. You can taste the sauce and see if the seasonings are to your liking.
Add fresh parsley before serving. These are fantastic served with bread, rice, or mashed potatoes.
7. Bacalao al Pil Pil (Salt Cod in Garlic Emulsion)
This is a Basque specialty of salt cod served in a smooth, emulsified garlic sauce.
Incredibly luxurious dish to consume and a delightful technique to master.
Ingredients
- 1 ½ pounds salt cod (bacalao)
- 1 cup olive oil (better make it the good stuff)
- 6 cloves garlic, sliced
- 2 dried guindilla or 1 tsp red pepper flakes
- Fresh parsley for garnish
- Crusty bread for serving
Instructions
Step 1
Salt cod requires preparation 24-48 hours in advance.
Place the salt cod in a large container and cover it completely with cold water. Refrigerate.
Change the water every 8 to 12 hours up to 2 days total.
To see if the cod is finished soaking, taste a small piece.
It should taste like well-seasoned chicken, pleasantly salty, but not overly. More time is required for soaking thicker pieces.
When the soaking time is up, drain and use paper towels to dry the cod very thoroughly.
Large pieces should be cut into 4 to 6 smaller portions.
Pour olive oil into a large skillet or traditional earthenware cazuela. Add sliced garlic and dried peppers.
Place the pan on very low heat. It should take several minutes for the oil to warm.
You want the garlic to slowly cook and release its flavor without browning.
Let the garlic cook for 3 to 4 minutes, stirring occasionally, until it’s fragrant and just barely beginning to turn golden.
Remove the garlic and peppers and set aside.
Keep the oil on very low heat. Place the cod pieces, skin-side down, into the oil. It should be warm, but not sizzling.
For 8-10 minutes, prepare the cod very gently.
Do not let the fish fry; it must poach slowly in the warm oil. You will notice the edges turning opaque.
Flip the cod very carefully and cook the other side for 3-4 minutes.
The fish should be just cooked through and should flake easily.
Transfer the cod to a warm plate and cover it to keep the heat in.
Step 2
Now comes the magical part. Reduce the heat to the absolute lowest setting.
If you have a thermometer, the oil should be warm, around 140-160°F, but not hot.
Referring to the above part, continue with this section.
As you swirl, the natural gelatin from the cod that’s dissolved in the oil will begin to emulsify, creating a creamy white sauce.
This requires patience; you will have to do it for about 5-10 minutes continuously.
If the oil is too hot, the emulsion won’t form. If this happens, add a tablespoon of cold water and keep swirling.
Once it has thickened to a creamy, mayonnaise-like consistency, return the cod, garlic, and peppers to the pan.
Take the time to enjoy the tender pieces of cod with the pil pil sauce poured over it and the cod garnished with fresh parsley.
Serve it with crusty bread to soak in the sauce.
8. Rabo de Toro (Oxtail Stew)
This oxtail stew braised in red wine originates from Córdoba.
The long and slow cooking method creates a sauce rich in flavor as it transforms tough oxtail into a fork-tender meat.
Ingredients
- 3 pounds oxtail, cut into 2-inch pieces
- ¼ cup olive oil
- 2 chopped onions
- 3 chopped and peeled carrots
- 3 chopped celery
- 6 minced garlic cloves
- 2 cups Spanish red wine (Rioja or Tempranillo)
- 2 cups beef stock
- 14 oz crushed tomatoes
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 cinnamon stick
- 3 sprigs fresh thyme
- ½ cup all-purpose flour for dusting
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Step 1
Before you start cooking, take the oxtail pieces out of the refrigerator and let them sit for around 30 minutes to reach room temperature.
Make sure to dry them thoroughly with a paper towel.
Next, season the oxtail pieces with salt and pepper.
In a shallow dish, pour some flour and lightly coat each piece of oxtail in the flour, shaking off the excess.
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
Wait until the oil is hot and shimmering, and then add half of the oxtail pieces, being careful not to crowd them.
Brown the oxtail for 8-10 minutes by turning them every few minutes, making sure that every side is browned and achieving a deep golden-brown color.
Transfer the pieces to a plate and cover.
If necessary, add another tablespoon of oil and repeat with the remaining pieces, then cover them as well.
Now, lower the heat to medium, add the remaining olive oil, and the chopped onions, carrots, and celery to the pot.
Stirring occasionally, cook the vegetables for 8 minutes until they soften, and the onions turn translucent.
Then add the minced garlic and smoked paprika, stirring for 1 minute to help develop the flavors.
Add red wine and bring it to a boil.
Use a wooden spoon to scrape the saucepan bottom. Whatever is stuck is flavor for the sauce.
Let it boil down for 5 minutes. It’ll be reduced by half, and the thickness will change.
Put in the beef stock, canned tomatoes, bay leaves, cinnamon, and thyme. Stir it.
Put all the seared oxtail back in, along with the liquid, too.
The liquid should be just around the oxtail, and if it is not, put in more beef stock or water.
Step 2
Everything should boil first, and then the heat should be kept low so that the liquid barely bubbles.
The lid should be on tight and should be kept this way for 3-4 hours.
The liquid should be checked for, and should be watered if the oxtail sticks fall off.
If the oxtail is not easily separated from the bones, then it is not done.
Alternatively, after boiling, put in the 325°F oven for the same 3-4 hours.
Once the meat becomes tender, use a slotted spoon to gently take out all the pieces of oxtail and put them into a bowl, covering them to keep warm.
Fit a fine-mesh strainer over a large bowl and pour the liquid you used to cook the oxtail.
With a spoon, press the spent vegetables and herbs to extract as much liquid as possible before discarding them.
Put the strained liquid back into the pot and heat it over medium-high heat.
Allow it to boil and reduce for about 10 to 15 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Add the oxtail back to the thickened sauce and warm for a few minutes.
To serve, spoon the thick sauce over the oxtail. Finish with a sprinkle of chopped parsley.
This looks lovely with a side of creamy mashed potatoes or white rice.
9. Pollo al Ajillo (Garlic Chicken)
Tender pieces of chicken are rustic-simmered in a white wine and garlic sauce for this weeknight or impressive garlic chicken dish.
Ingredients
- 2 pounds chicken thighs and drumsticks (bone-in, skin-on)
- 12 cloves of garlic, peeled and left whole
- ½ cup olive oil
- 1 cup dry white wine
- 1 cup chicken stock
- 2 bay leaves
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Crusty bread for serving
Instructions
Step 1
Pat chicken pieces dry with towels, so they will brown properly.
In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, and smoked paprika. Rub the mixture all over and under the chicken pieces.
Peel the garlic cloves, leaving them whole. If any are very large, halve them.
Heat olive oil in a large, deep skillet over medium-high heat. This should take about 2 minutes for the oil to get very hot.
Add the garlic cloves to the hot oil. Cook, stirring occasionally, for 3-4 minutes, until golden brown and fragrant. Remove with a slotted spoon and set aside.
Begin by placing the chicken pieces in the hot garlic oil, skin-side down.
If your pan can’t accommodate all the pieces in a single layer, you might have to do this in batches to avoid crowding.
Let the chicken cook undisturbed for 5-6 minutes, until the skin is a deep golden brown and crispy. Then, flip and brown the other side for 5-6 minutes.
Step 2
If you cooked in batches, you can now return all the chicken, including the browned garlic cloves, to the pan.
Add the white wine to the pan, and once it starts to steam and sizzle, use a wooden spoon to scrape the bottom of the pan to get the browned bits.
Now add the chicken stock, bay leaves, thyme leaves, and red pepper flakes. Gently stir to incorporate.
Now wait for the liquid to come to a boil, then lower the heat to medium-low.
Cover the pan and let it simmer for 25-30 minutes.
The chicken will be cooked through, very tender, and should register 165°F internally.
Finally, remove the lid and raise the heat to medium-high.
Allow the sauce to boil for 5-7 minutes, stirring periodically to prevent burning.
The sauce should be glossy and thick enough to coat the back of a spoon.
Taste the sauce, and if necessary, add salt. Take out the bay leaves.
Garnish the chicken with parsley and serve right away. Set out some crusty bread, too, to soak up that delicious garlic sauce.
10. Pimientos Rellenos (Stuffed Peppers)
Hearty and wholesome, these baked stuffed bell peppers are both a Spanish home-cooking classic and a personal favorite.
They are stuffed with seasoned ground meat, rice, and a baked tomato sauce.
Ingredients
- 6 large red bell peppers
- 1 lb ground beef or ground pork
- 1 cup cooked white rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- 1 bay leaf
- Salt and pepper to taste
Instructions
Step 1
Preheat your oven to 375°F.
For the peppers, cut the tops (stems) off each pepper about ½ inch down, and save these tops.
With a spoon, scoop the seeds and white membranes out of each pepper. Rinse the peppers under cold water and set aside to drain.
To prepare the filling, start by heating two tablespoons of olive oil in a skillet over medium heat.
When the oil is heated, add the chopped onion and cook for about five minutes.
Make sure to stir periodically to ensure that the onion softens and becomes translucent.
Then add the minced garlic, stir, and cook for one more minute until fragrant.
Once the garlic and onion mixture is prepared, remove from the heat and let cool for five minutes.
When the garlic and onion mixture is cool, mix ground meat, cooked rice, sautéed onion and garlic, beaten egg, chopped parsley, cumin, salt, and pepper in a large bowl.
Make sure to mix well, either by hand or with a large spoon, to ensure that all the ingredients are evenly distributed, but do not overmix.
To prepare the sauce, heat one tablespoon of olive oil in a saucepan over medium heat.
When the oil is heated, add the chopped onion and cook for five minutes until softened.
Then add the garlic to the sauce and cook for one more minute.
After that, add in the crushed tomatoes, sugar, bay leaf, salt, and pepper.
Finally, stir the mixture to combine, bring it to a simmer, and let it cook for about ten minutes.
After this, remove the bay leaf. The sauce is now ready to be poured.
To start, pour about half of the tomato sauce into the bottom of a 9-by-13-inch baking dish.
Make sure to spread it evenly. This will help create a nicely layered dish.
To make sure the filling cooks evenly, pack the mixture into each hollowed pepper.
Step 2
Remember, the filling expands, so leave some space.
Aim to leave each pepper about ¾ inches from the top.
To ensure stability, stand the stuffed peppers upright in the baking dish and arrange them so they support each other.
This stops them from toppling over. Pour the remaining tomato sauce around and between the peppers.
It should come about halfway up the sides of the peppers.
Cover the baking dish tightly with aluminum foil.
After 45 minutes, the peppers should be softened, and the filling should be nice and cooked through.
To allow the tops to brown slightly and to concentrate the sauce as much as possible, remove the foil and bake for 15 minutes uncovered.
The stuffed peppers should rest for about 5 minutes to set the filling and for easier handling.
To serve, spoon over the tomato sauce and add one or two stuffed peppers per person.
11. Cordero al Chilindrón
This lamb preparation is from the Aragon region, is part of Spain’s historical cuisine.
It pairs with a vibrant sauce made with red peppers, tomatoes, and jamón. The sauce tastes sweet and rich because of the braised peppers.
Ingredients
- 2½ pounds lamb shoulder, cut into 2-inch chunks
- 3 large red bell peppers
- 4 ounces jamón serrano or prosciutto, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 ripe tomatoes, peeled and chopped (or 1 can crushed tomatoes)
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Step 1
The first thing to do is roast the red peppers. Set the broiler to high.
Place the whole peppers on a rack and put them 4 inches from the heat.
The whole peppers can go on a baking sheet.
Chop the peppers for 15-20 minutes until the skin turns black and blistered.
Turn the peppers every five minutes.
The blackened skin can go into a bowl with a lid. Cover with plastic wrap.
Let the skin steam for ten minutes. This makes it easier to remove.
Once they’ve cooled enough to handle, remove the charred skin with your fingers.
It should slip off with ease. Cut the peppers open, remove the seeds and stems, and slice the flesh into strips. Set aside.
Dry the lamb chunks with paper towels and season them on all sides with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
When the oil is very hot, add half the lamb pieces. Be cautious of crowding, as this will cause the lamb to steam.
Once the oil is hot, add the remaining lamb pieces. Set aside.
Step 2
Lower the heat to medium. Add the diced jamón to the pot and cook for 2 minutes, stirring, until it releases some of its fat and becomes fragrant.
Then add the chopped onion to the pot and cook for 6 minutes, stirring occasionally, until it softens and turns translucent.
Add the minced garlic and paprika and stir constantly for 1 minute until very fragrant.
Add the strips of roasted red peppers and the diced tomatoes into the pot.
Combine and let cook for 5 minutes.
The mixture should start breaking down and come together, providing a thick sauce base.
Add a splash of white wine and let the pot come to a boil.
Then, with a wooden spoon, scrape the bottom and remove all the stuck bits.
With the bay leaf, add all the lamb pieces and the remaining juice back to the pot.
The liquid should almost cover the meat; if it doesn’t, add water.
Bring to a boil and then reduce to the lowest possible temperature.
Step 3
Over 1½ to 2 hours, keeping the pot covered, you should check periodically.
The liquid should maintain a certain level during this time; if not, add a splash of water.
The liquid is finished once it is fork-tender and shredded.
If you prefer, you can braise this in a 325°F oven instead of on the stovetop for the same amount of time.
Once the lamb is tender, uncover the pot and allow the sauce to reduce for 10 minutes if it’s too thin. It needs to be thick enough to cling to the lamb pieces.
Remove the bay leaf, taste, and season with more salt if necessary.
Top with chopped fresh parsley and pair it with crusty bread or boiled potatoes to soak in the sauce.
12. Merluza a la Vasca (Basque-Style Hake)
This elegant fish dish from the Basque region showcases delicate hake covered in a light garlic and parsley sauce and served with clams, peas, and asparagus.
It is sophisticated, yet surprisingly easy to make.
Ingredients
- 4 hake fillets (6 oz each), or use cod, halibut, or other white fish
- 12 littleneck clams, scrubbed clean
- 1/2 cup olive oil
- 6 cloves garlic, thinly sliced
- 1/2 cup fresh parsley, finely chopped
- 1 cup frozen peas, thawed
- 8 asparagus spears, chopped and trimmed into 2-inch pieces
- 1/2 cup fish stock or clam juice
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour for dusting
- 2 hard-boiled eggs, peeled and chopped (optional but traditional)
- Salt to taste
Instruction
Step 1
Remove the fish fillets 15 minutes before cooking to allow them to warm up.
Pat dry and season lightly with salt on both sides.
Pour the flour into a shallow dish. Dredge, or coat, each fish fillet in the flour on both sides.
Heat 1/4 cup of the olive oil in a large, wide skillet or traditional Spanish cazuela.
It should be over medium heat. When the oil is hot, carefully add the fish fillets.
Cook the fish for 2-3 minutes on each side until lightly golden.
And the fish doesn’t need to be fully cooked at this point. Transfer the fillets to a plate and set aside.
Add the remaining ¼ cup of olive oil to the same skillet and lower the heat to low. Add the thinly sliced garlic.
Gently cook the garlic for 2-3 minutes until golden and fragrant. Take care to frequently stir to prevent burning.
Add the asparagus and thawed peas to the skillet. Raise the heat to medium and cook for 2 minutes, stirring a few times.
Add the white wine and fish stock, ½ of the chopped parsley, and combine. Allow to rest and reach a gentle simmer.
Add the scrubbed clams, nestling them into the liquid. Ensure the pan is covered.
Step 2
Cook for 5-7 minutes until the clams open, shaking the pan to stir, and ignoring the urge to stir, as this will damage the clams.
Remove any that remain closed.
Once the clams open, gently return the fish fillets to the pan, nestling them among the vegetables and clams.
Spoon some of the liquid and vegetables over the top of the fish fillets and serve.
After covering the pan, allow it to steam on medium-low heat for about 3-4 minutes or until the fish has finished cooking.
It should be easy to pull apart with a fork, but be careful not to overcook it, or it will become dry.
Remove from the heat, and add the rest of the fresh parsley. If you have hard-boiled eggs, sprinkle them on top.
Serve at once in shallow bowls.
Each person should get a fish fillet with a side of clams, and of course, the vegetables and sauce. It is a must to have crusty bread for soaking up the broth!
13. Fabada Asturiana (Asturian Bean Stew)
This is a hearty, cold-weather comfort food stew from Asturias.
It contains large white beans, chorizo, blood sausage, pork, and all the goods are stewed together to create a rich, smoky deliciousness!
Ingredient
- 1 pound dried large white beans (fabes de la granja, butter beans, or gigante beans)
- 8 ounces of Spanish chorizo sausage, in one piece
- 8 ounces of blood sausage (morcilla), in one piece
- 4 ounces slab bacon or salt pork
- 1 ham hock or 4 ounces serrano ham
- 1 onion, peeled and halved
- 4 cloves garlic, peeled and left whole
- 2 bay leaves
- Pinch of saffron threads (about 15 threads)
- 1 teaspoon smoked paprika
- Salt to taste
- Extra virgin olive oil for serving
Instruction
Step 1
The night before cooking, place the dried beans in a large bowl and cover them with plenty of cold water, at least 3 inches above the beans.
Let them soak overnight at room temperature. This softens them and reduces cooking time.
The next day, drain the soaked beans in a colander and rinse them with fresh cold water.
Place the beans in a large, heavy pot (at least 6 quarts).
Add the ham hock, bacon or salt pork, onion halves, garlic cloves, bay leaves, and saffron threads.
Cover everything with cold water by about 3 inches.
Starting with cold water helps the beans cook more evenly.
Keep the pot over high heat and allow it to boil, which can take anywhere between 15 and 20 minutes can depending on your stove’s settings.
When the water begins to boil, use a spoon to remove the foam and scum that surfaces.
Repeat this process for a few minutes, until most of the foam is removed.
The moment you do that, lower the heat to the lowest setting.
The liquid should barely simmer, a few seconds having a couple bubbles.
A hard boil will break the beans apart.
Gently simmer the liquid, uncovered, for 1 hour. Don’t add salt. Salt makes the beans tough
When the water level drops and exposes the beans, add cold water to re-submerge them.
Adding cold water during cooking is a traditional way to help the beans stay intact.
After one hour of simmering, add the chorizo sausage.
For the next 45 minutes, continue to gently simmer and add cold water to keep everything submerged.
Step 2
The blood sausage can break, so add it carefully now. It should be placed directly into the beans to cook for a few minutes.
To check tenderness, taste a bean. It should be soft, creamy, and chalky.
If they are firm, continue cooking and checking every ten minutes.
Once all the beans are tender, carefully remove the chorizo, blood sausage, bacon, and ham hock using a slotted spoon and place them on a cutting board.
For the next step, cut the sausages and bacon into thick rounds, roughly half an inch thick.
You may now add the salt for seasoning.
Start with 1 teaspoon, then add smoked paprika and leave the salt.
The beans should have thickened the stew with starch.
If it is too watery, simply mash a couple of beans against the side of the pot with a wooden spoon.
For the final step, return the sliced meats to the pot, warm them for a few minutes.
Ladle the fabada into deep bowls, distributing the beans, broth, and a variety of meats evenly.
Drizzle with perfumed olive oil and serve with crusty bread for a complete and satisfying meal.
Ingredient Substitutions
- Rice: Should bomba rice not be available for your recipe, try paella with other short-grain rices like Arborio or sushi. Long-grain rice should be avoided, as it will not achieve the right consistency.
- Salt cod: Salt cod can be replaced with salted cod. However, it lacks the flavor. 24-48 hours with water changes should be for seasoning.
- Chorizo: Spanish chorizo. It is different from mx. Chorizo is soft, while the former is layered.
- Rabbit: The recipe can also be made with just extra chicken thighs if you don’t have rabbit.
How to Store and Reheat
Almost all Spanish stews and braised dishes are no exception to the rule of “one day the dish will be even better.”
They should also be left to rest for a day to let their flavors utterly bloom.
Just be sure to put them in tightly sealed containers and in the fridge, where they will be able to rest for about 4 days.
While it’s true that paella must be eaten fresh, you can put it in the fridge for 2 days if you have to.
Just be sure to reheat it in a covered skillet with a bit of water or stock, and while the crispy socarrat is gone, the flavor should be just as superb.
Stews like cocido, rabo de toro, and fabada also freeze beautifully, up to 3 months.
Just be sure to thaw in the fridge overnight and reheat it completely on the stovetop, and if you find it’s too thick, simply add water or stock to loosen it down.
Fried dishes like patatas bravas always lose some of their crispiness.
Just make the sauces in advance and keep them in the fridge, separate, for up to 5 days.
Then, you can fry the potatoes right before serving.
Fish dishes are most often better eaten when they’re fresh. In 1-2 days, you can store the leftovers and then reheat them very gently, then serve.
Meatballs can be stored for 4-5 days in the fridge and can be frozen for three months as well.
Just reheat in the sauce over low heat until heated through.
Garlic shrimp needs to be served right after cooking.
They do become tough and rubbery after being reheated, so only prepare as much as what will be consumed.
Tips for Success
Simple preparations show the quality of the product, so for Spanish cooking,
It is best to use Spanish olive oil, chorizo, pimentón, and saffron, as well as other ingredients. They can all be found online.
- Do not hurry the sofrito: Spanish cooking usually starts with sofrito, which is a mix of slow-cooked onions, garlic, and tomatoes, and it is what creates the flavor base for the whole dish. It needs to be cooked until all the way down to a deep caramel color.
- Learn to cook low and slow: For Spanish stews, the secret to tender meat and good flavor is a gentle simmer.
- Do not increase the heat to coax faster cooking, as it will only toughen meat.
- Time your salt: For undiscussed tough-meat- cooking salt, wait until the beans are done. Salt during cooking toughens the beans.
- Let the salt cod soak adequately: Don’t try to do the soaking process in less than 24-48 hours with multiple water changes. Properly soaked salt cod should taste salty, pleasant to the taste, and not overwhelming.
- Ingredients should be at room temperature: For quickly made dishes like garlic shrimp and salt-crusted fish, using room temperature ingredients makes sure that the dish cooks evenly.
- Fresh herbs and extra virgin olive oil finish the dish: A bit of good olive oil poured with a bit of quality extra virgin olive oil, a sprinkle of fresh parsley, and a drizzle of extra virgin olive oil with fresh parsley brightens the flavor and adds visual appeal.
- Serve in family style: In Spanish meals, serving and eating are communal. For an authentic experience, serve the meals in large platters or bring the cooking vessel straight to the table.
Conclusion
These authentic Spanish recipes present, in an approachable way, the techniques and skills any home cook can master, which honor centuries of tradition and regional pride.