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Spanish Recipes
58 recipes — each showing allergens, prep time, and servings. Page 2 of 3.
Spanish Sopa de Ajo
Humble Castilian garlic soup — stale bread, pimentón, and poached eggs simmered in a deeply savoury broth that warms you from the inside out.
Spanish Escalivada
Charred aubergine, red peppers, and onion slow-roasted until silky, then dressed with olive oil — a smoky Catalan side that transforms any meal.
Spanish Merluza a la Vasca
Delicate hake fillets gently cooked in a vibrant green parsley and garlic sauce with clams and asparagus — refined, light Basque coastal cuisine.
Spanish Cochinillo Asado
Castile's celebrated whole roast suckling pig — skin crackles like glass, meat beneath impossibly tender, slow-roasted in a wood-fired oven for hours.
Spanish Marmitako
Basque fisherman's stew of chunky tuna and potato simmered with peppers and paprika — hearty, rustic, and deeply satisfying after a long day.
Spanish Huevos Rotos
Crispy fried potatoes blanketed with runny-yolked eggs, broken tableside to coat everything in golden richness — Spain's ultimate comfort plate.
Spanish Pimientos de Padrón
Blistered in hot olive oil and showered with coarse sea salt, these little green peppers are mostly mild with the occasional fiery surprise.
Spanish Callos a la Madrileña
Madrid's bold tripe stew — slow-cooked with chorizo, morcilla, and chickpeas in a paprika-rich tomato broth until every ingredient melds together.
Spanish Ensaimada
Mallorca's iconic coiled pastry — feather-light, enriched with lard and dusted with icing sugar, eaten fresh from the oven with a café con leche.
Spanish Tarta de Santiago
A moist, fragrant almond cake with Galician roots, scented with lemon and topped with the iconic cross of Saint James in powdered sugar.
Spanish Torrijas
Thick slices of bread soaked in warm spiced milk, fried golden, and dusted with cinnamon and sugar — Spain's indulgent Easter sweet treat.
Spanish Salpicón de Marisco
Chilled prawns, crab, and clams tossed with diced pepper, onion, and a bright sherry vinegar dressing — a vibrant Galician seafood salad.
Spanish Ensaladilla Rusa
Creamy potato and vegetable salad bound in good homemade mayonnaise with tuna, olives, and capers — a beloved Spanish tapas bar staple.
Spanish Cazón en Adobo
Cubes of dogfish marinated in vinegar, cumin, and pimentón, then fried crisp — Cádiz's addictive street-food tapa, tangy and golden.
Spanish Arroz Negro
Dramatic jet-black rice cooked in squid ink with seafood and sofrito, finished with a dollop of garlicky aioli — bold, briny Valencian cooking.
Spanish Zarzuela de Mariscos
A Catalan bouillabaisse of mixed shellfish and fish simmered in a saffron and tomato broth, rich with the flavours of the Mediterranean coast.
Spanish Pollo Chilindrón
Chicken braised with roasted red peppers, tomato, and Ibérico ham in an Aragonese sauce that's deeply savoury, smoky, and rustic.
Spanish Ajoblanco
Andalusia's ancient chilled almond soup — silky, garlicky, and refreshing, served cold and scattered with sweet Muscat grapes and a drizzle of olive oil.
Spanish Cocido Madrileño
Madrid's grand three-course boiled dinner: first the golden broth, then chickpeas and vegetables, then the slow-cooked meats — a Sunday tradition.
Spanish Leche Frita
Thick pastry cream set firm, cut into squares, coated in egg and breadcrumbs, and fried until golden — a warm, custardy northern Spanish dessert.
Spanish Truchas a la Navarra
Fresh river trout filled with a slice of jamón serrano, pan-fried until the skin is crisp and the ham has perfumed every flake of the flesh.
Spanish Queso Frito
Golden-crusted fried manchego or fresh cheese, warm and yielding inside with a salty crust — a quick, crowd-pleasing tapa ready in minutes.
Spanish Fritura Malagueña
Málaga's legendary mixed fry of tiny anchovies, squid, and red mullet in the lightest batter — eaten hot with lemon at the water's edge.
Spanish Navajas a la Plancha
Razor clams cooked on a hot griddle in seconds, drizzled with olive oil, garlic, and parsley — briny, sweet, and unmistakably of the sea.