Spanish Recipes
156 recipes found
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Sorry, You Can't Just Throw Any Fruit in Sangria—Here's What Actually Works
This classic red wine-based version of sangria is citrusy and sweet.
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The Easy One-Pot Mediterranean Chicken Dinner I Cook on Repeat
This Spanish-inspired braise combines golden-browned chicken thighs, smoky chorizo, tender fennel, and creamy chickpeas in a savory sherry-infused sauce—all in one skillet.
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Croquetas de Jamón
Infused with the flavor of ham, these crispy, creamy croquetas are a classic of Spain's tapas bars. The key is to use the ideal ratio of flour to milk and to add ham flavor at every opportunity.
Gambas al Ajillo (Spanish Garlic Shrimp)
All over Spain, gambas al ajillo and its various versions (made with camarones, or shrimp, or mushrooms for a vegetarian twist) are beloved. And what’s not to love? Sweet, briny prawns (or larger shrimp in the United States) are sautéed with lots of garlic and olive oil, finished with a touch of hot pepper, and ready in less than half an hour. Don’t leave behind the flavorful extra-virgin olive oil, which is perfect for sopping up. Quick! Someone get a crusty loaf for just that purpose.
Escalivada (Catalan Roasted Vegetables)
In Catalonia, escalivada is traditionally prepared in the fireplace, with raw vegetables nestled in the coals and ashes, cooked slowly until soft — typically eggplant, sweet bell peppers and onions, sometimes tomato. When cool, the charred skins are removed, and the vegetables are sliced or torn into strips, then dressed with olive oil, garlic and sherry vinegar. These days, the method has changed slightly, with modern cooks roasting the vegetables on a sheet pan in the oven or over indirect heat in a covered grill. The ingredients mingle, resulting in something much like a vegetable stew. Once assembled, it will keep a week and can be served cold or at room temperature. It tastes best when aged at least a day, so make it ahead for a party or picnic.
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Charred Broccoli With Manchego, Hazelnuts, and Honey
Cook your broccoli hot and fast under a broiler to develop some char, then cloak it in a blizzard of finely shaved Manchego. A final touch of toasted hazelnuts and honey tops off the florets.
Spanish Gin Tonic (Gin Tonic Español)
Like a maximalist G&T, the Spanish gin tonic is served in a large balloon glass filled with ice, herbs, and citrus that amplify the botanicals of the gin.
Basque Cheesecake Bars
This recipe transforms Basque cheesecake into portable, handheld treats. Unlike typical cheesecake bars that bake at a low temperature, these are baked at 500 degrees to achieve a burnished top while maintaining a creamy interior. This layer makes for a striking presentation and imparts the flavor of burnt caramel, which offsets the sweetness of the filling. A sturdy graham cracker crust imitates classic cheesecake bars and adds a pop of texture to this creamy dessert. While Basque cheesecake is often served at room temperature, you can refrigerate the bars if you prefer a firmer texture.
Tinto de Verano
A drink built and named for summer, Spain’s effervescent tinto de verano (summer red wine) matches the season’s easy-going nature. At its most traditional, the recipe sticks to just three ingredients: ice, red wine and citrus soda. (La Casera, from Spain, is most classic, but 7Up and Sprite also work.) This version includes an option for a bright lemon-lime syrup mixed with soda water to stand in for the classic’s soft drink, plus a pour of vermouth for rounder, herbal notes. But, should you prefer your tinto de verano adhere to tradition, feel free to add more red wine in place of the vermouth. While the below recipe will yield a balanced, light and fizzy tinto de verano, there’s no need to get overly caught up on perfect measurements, the drink readily adapts to personal preference — and eyeballing ounces.
Shrimp a la Plancha
This simple but intensely flavorful dish combines two classic Spanish tapas. The first is shrimp, head and shells intact, roasted on a bed of hot salt on a plancha. The second is camarones al ajillo, garlic shrimp sizzled in olive oil in a cazuela (shallow clay dish). While not strictly traditional, this dish combines the best of both recipes — and fairly bursts with Spanish flavors thanks to the flavor-boosting powers of searing hot metal.
Torrijas (Spanish-Style French Toast)
Though variations on French toast abound, this torrijas recipe hails primarily from Spain, where the bread slices are first soaked in wine or milk and beaten eggs, then pan-fried until golden and finally dusted with cinnamon sugar or drizzled with honey. You’ll find many approaches to pain perdu (French for “lost bread”), all of which speak to an ancestral desire to turn a stale staple into edible comfort food. The use of Malaga or cream sherry (sweet wines from southern Spain) plants this recipe firmly in the Spanish camp. With its large surface area, the hot griddle permits you to cook it off in just one batch.
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Arroz al Horno Valenciano (Spanish Baked Rice With Chickpeas and Pork)
A sibling of paella, this one-pot oven-baked Spanish rice is loaded with beans, meat, tomato, garlic, and potatoes, and flavored with saffron and smoked paprika. It's also significantly easier than paella, making it a much better everyday choice for the home cook.
Red Sangria
This classic red wine-based version of sangria is citrusy, sweet, and boozy.
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Potato Croquettes
Combining mashed potatoes and a thickened béchamel sauce produce crisp, creamy croquettes once fried.
Vegan Double Caramel Flan
This vegan, dairy free, and gluten free vegan double caramel flan recipe makes an easy but elegant dessert that’s well suited to a wide range of dietary needs.
18-minute Paella Valenciana recipe (the authentic)
This is the fastest way to make the most delicious Paella Valenciana recipe ever, made from store-bought ingredients.
Best Gazpacho
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Spanish Yaki Onigiri
When I was a small child living in Nakamichi, Japan my favorite thing to eat was yaki onigiri. (which translates to grilled triangular shaped rice) However as much as I love all Japanese food, there are exceptions which include Umeboshi (pickled plums), which resulted in my (spanish) mother replacing the filling of my yaki onigiris with olives. This only resulted in it becoming more delicious, which proves that growing up ethnically confused results in some delicious cross cultural food combinations. Sadly because I no longer live in Japan, I do not have a very tiny but powerful broiler right underneath the stove, although I didn't have an oven back then making cake baking pretty impossible.
A Slice of Spain: The Spanish Tortilla
This basque tortilla recipe boasts a complex flavor introduced by five humble ingredients, much like the Spanish culture rooted in the simple things.
Garlicky Gilda Pintxo
The Gilda is traditionally the pintxo recipe that you eat first when you go out for an afternoon of vermouth and small bites in Basque. You eat it in one bite!
Paella Master Recipe
The technique for paella is pretty straightforward: Unlike with risotto, paella is hardly stirred or not at all. And equally unlike with risotto (but very much as with Persian tahdig), you want a brown bottom, which is called socarrat, the sign of a good paella. This can be a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won’t ruin the dish as long as you catch it in time.) Perhaps the best thing about this recipe is that it is delightfully adaptable: Add whatever meat, seafood, vegetable or seasoning that sounds good to you.
Cooked Egg With Ibérico Ham
Watermelon-Cucumber Gazpacho
Soup is something you can have any time of year, but the same can’t be said for good watermelon, asparagus or tomatoes, so make the most of them. Gazpacho-type soups can be made at the last moment; they should feel hearty and thick. If you’d like, you can purée, chill and serve this soup as a beverage. Bear in mind that everything tends to taste less salty when it’s cold, so you may actually want to oversalt savory soups. Or just wait until the last minute and salt to taste.
Gin Sangria
Perfect for a hot summer day!