Ah, Sundays—aren’t they just the best? The perfect time to relax, spend time with loved ones, and whip up a special meal. How about adding a dash of Spain to this sunny day? If you love cooking and want to learn more about the language, keep reading.
We've got some must-try Spanish recipes that will not only delight your taste buds but also help you brush up on your Spanish while you cook.
So, grab your apron and let’s dive into the vibrant world of Spanish cuisine!
But, first of all...
Key Elements of Spanish Recipes:
Olive Oil (Aceite de Oliva): Olive oil is the cornerstone of Spanish cooking, used in everything from frying to drizzling over salads. Its rich, smooth flavour is essential for authentic Spanish dishes.
Garlic (Ajo): Garlic is a staple in many Spanish recipes, providing a robust flavour that enhances everything from sauces to soups.
Tomato (Tomate): Fresh tomatoes or tomato sauce are frequently used in Spanish cooking, adding a touch of acidity and sweetness to dishes.
Paprika (Pimentón): This spice comes in sweet, smoked, and hot varieties and is essential for dishes like paella and chorizo.
Useful Spanish Vocabulary for Cooking:
To fry / fried | Freír / Frito |
To boil / boiled | Hervir / Hervido |
To chop / chopped | Picar / picado |
To mix / mixed | Mezclar / mezclado |
To bake / baked | Hornear / horneado |
To grill / grilled | Asar a la parrilla / asado a la parrilla |
To stir / stirred | Remover / removido |
To season / seasoned | Sazonar / sazonado |
To taste / tasted | Probar / probado |
To reduce (sauce) | Reducir |
To heat / heated | Calentar / calentado |
To let cool / cooled | Dejar enfriar / enfriado |
To melt / melted | Derretir / derretido |
Now you’re ready to cook up some delicious Spanish dishes and impress your loved ones. Bon appétit, or should I say... ¡Buen provecho! ¡Que aproveche!
Spanish Tortilla (Potato omelette)
The grand, the indisputable, the queen of all tortillas—the Spanish Tortilla. Also known as a potato omelette, it’s a classic that never fails. Perfect for brunch, a light dinner, or even a picnic. Plus, it’s easy to make, except for the tricky part where you have to flip it. If it’s too big, you might mess it up, but if you nail it, it’ll be golden and perfect on both sides.
In fact, that’s where the Spanish expression “Darle la vuelta a la tortilla” comes from, meaning “turn the tables” or “change things up” in a given situation.
Ingredients:
5 medium potatoes
1 onion (optional but recommended)
6 eggs
Extra virgin olive oil
Salt
Steps:
Wash and Slice:
Wash and cut the potatoes into very thin slices.
Do the same with the onion, but cut it into smaller pieces (if you don't like onion, you can skip this step).
Combine all the pieces and add a pinch of salt.
Fry:
Heat a generous amount of extra virgin olive oil from Spain in a pan. Once it's hot, add the sliced potatoes and chopped onion.
Start by frying everything on high heat. After a few minutes, lower the temperature a bit. Stir occasionally to prevent the potatoes from sticking.
Once the potatoes are slightly golden, remove them and drain well.
Mix:
Beat the eggs well and add a pinch of salt. Add the fried potatoes and onion to the beaten eggs and mix everything thoroughly.
Cook:
Heat two teaspoons of extra virgin olive oil from Spain in the pan and pour in the egg, potato, and onion mixture.
As before, start with high heat for the first few minutes, then significantly lower the temperature to ensure the tortilla cooks well inside.
When the tortilla is cooked on one side, use a flat plate to flip it and cook the other side.
Once the tortilla is golden on both sides, remove it from the pan, and it's ready to eat. Enjoy!
Did you like this recipe? Download the printable version here ⬇️
Paella Valenciana
Paella is synonymous with festivity and family gatherings in Spain. This rice dish is a masterpiece that perfectly combines flavors from land and sea. This recipe isn’t for newbies, but if you nail it, everyone will be asking for seconds.
Ingredients:
300g of short-grain rice (variety "bomba")
400g of chopped rabbit
400g of chopped chicken
150g of garrofón (special green bean)
150g of green beans
1 large red pepper
2 ripe tomatoes
1g of saffron
1.2L of chicken or fish stock (approximately)
Olive oil
Salt to taste
Steps:
Heat Olive Oil: Heat olive oil in the paella pan and fry the rabbit and chicken until golden. Remove and set aside.
Sauté Vegetables: In the same oil, sauté the chopped red pepper and tomatoes until they soften. Add the garrofón and green beans, and cook with the vegetables.
Add Saffron and Rice: Add the saffron and rice, stirring to coat with the flavours. Reintroduce the rabbit and chicken to the pan.
Add Stock: Pour in the hot stock to ensure the paella has enough liquid to cook the rice. Avoid stirring from this point.
Cook the Paella: Cook the paella over medium-high heat until the rice absorbs the liquid and is tender. As it cooks, it will form a socarrat (crispy bottom layer).
Rest and Serve: Remove the paella from the heat and let it rest for a few minutes before serving. Enjoy!
Did you like this recipe? Download the printable version here ⬇️
Andalusian Gazpacho
Gazpacho is the perfect cold soup for hot days. Refreshing and full of flavour, it’s a must-have in Andalusian cuisine.
Ingredients
1 kg of ripe Roma tomatoes
1 Italian green pepper
1 cucumber
1 clove of confit garlic
150g of bread, preferably 1 or 2 days old
1 teaspoon of salt (about 8g)
250ml of water (or more depending on the desired texture)
20ml of Sherry vinegar
100ml of extra virgin olive oil
For the Presentation:
40g finely chopped tomato
40g finely chopped spring onion
40g finely chopped cucumber
40g finely chopped green pepper
Step-by-Step Preparation:
Wash the Vegetables: Thoroughly wash all the vegetables you will use in this recipe.
Peel the Cucumber: Peel most of the cucumber skin as it can be bitter.
Prepare the Garlic: Peel the garlic clove and remove the germ to prevent it from repeating.
Soften the Bread: Cut the bread into small pieces and sprinkle a bit of water to soften it (about 10 minutes is enough).
Chop the Vegetables: Cut the tomatoes into quarters and the green pepper and cucumber into smaller pieces.
Blend the Ingredients: Place everything in the blender jar. You might need to do this in two batches if it doesn’t all fit at once. My jar has a capacity of just over a litre and a half. Once you start blending, the volume will reduce.
Strain for Texture: Blend well and then pass the mixture through a sieve or a fine strainer to achieve a smooth texture.
Adjust Seasoning: Adjust the salt to taste, and it’s ready to serve.
Serve and Garnish: For a bowl presentation, garnish with the finely chopped vegetables and drizzle with a thin stream of olive oil. For a glass presentation, simply fill the glass and drizzle with olive oil if desired.
Did you like this recipe? Download the printable version here ⬇️
Asturian Cachopo
Cachopo is one of those recipes that make any meat lover smile from ear to ear. Originating from Asturias, this dish is ideal for a hearty and delicious meal. It’s similar to a breaded steak or Schnitzel you might find in Ireland but with some differences. Let’s check it out!
Ingredients:
2 large beef steaks (about 200-250 g each)
4 slices of serrano ham
4 slices of cheese (preferably goat cheese or Manchego cheese)
Flour
2 eggs
Breadcrumbs
Extra virgin olive oil
Salt and pepper
Steps:
Prepare the steaks: Place the beef steaks on a board and gently pound them with a mallet to flatten them. Season with salt and pepper.
Filling: Place two slices of serrano ham and two slices of cheese on one of the steaks. Cover with the other steak, forming a meat "sandwich."
Breading: Coat the cachopo in flour, making sure to cover both sides well. Then, dip it in beaten egg and finally in breadcrumbs, pressing firmly to ensure the breading sticks.
Fry: Heat plenty of olive oil in a large pan. When it’s hot, fry the cachopo until golden and crispy on both sides, about 5-7 minutes per side.
Drain: Remove the cachopo and place it on paper towels to absorb excess oil.
Serving suggestion: Serve the cachopo with a side of fries and fried eggs. You can also add a fresh salad to balance the meal.
Did you like this recipe? Download the printable version here ⬇️
Embrace the rich flavours and vibrant culture of Spain by making these quintessential Spanish dishes at home. Whether it's the refreshing taste of a summer gazpacho or the comforting aroma of a homemade paella, these recipes not only satisfy your palate but also bring a touch of Spanish tradition to your kitchen. Cooking these dishes allows you to explore and enjoy the culinary diversity of Spain, enhancing your cooking skills and your appreciation for this beautiful language and culture. So, gather your ingredients, follow these steps, and delight your family and friends with your culinary creations.
We’re “drooling” just thinking about these dishes. But if cooking isn’t your thing, you might be interested in our tour of Spanish bars and restaurants in Dublin.
¡Buen provecho!
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