Spanish Cuisine
Paella, tortilla, gazpacho, cocido. The most iconic dishes from Spain.
Andalusian Pork Stew with Vegetables
Imagine a rich and savory stew, with tender pork pieces and fresh vegetables, all cooked to perfection in a pressure cooker. The combination of flavors and textures is absolutely delicious, with a touch of spices that elevates the dish to another level.
Calabaza Confitada al Pimentón de la Vera con Hummus de Garbanzos Especiado
Imagínate la calabaza, tierna y dulce, confitada en su propio jugo y una capa dorada que cruje levemente, con ese aroma ahumado del pimentón de la Vera que te transporta. Abajo, un lecho de hummus de garbanzos, cremoso y especiado, que lo convierte en un bocado con contrastes de textura y un…
Iberian Pork Tenderloin with Honey and Mustard Sauce
Imagine a juicy and tender Iberian pork tenderloin, covered with a sweet and spicy honey and mustard sauce that enhances its flavor. The crunchy texture of the outer crust and the softness of the interior will make you enjoy every bite.
Braised Lentils with Vegetables in a Pressure Cooker
Imagine a comforting and flavorful dish where tender lentils mingle with fresh vegetables and spices, creating a thick and delicious stew. The aroma of bay leaves and smoked paprika wafts through the kitchen, announcing that the meal is ready.
Braised Bull's Tail with Vegetables
Imagine tender and juicy bull's tail, slow-cooked in a rich and savory sauce with fresh vegetables, that makes you feel like you're home. The aroma of slow-cooked meat and vegetables fills your kitchen, and the first bite transports you to the Andalusian countryside.
Baked Pork Tenderloin with Honey and Mustard Sauce
Imagine a juicy pork tenderloin, covered with a sweet and spicy honey and mustard sauce that caramelizes in the oven, while the aroma of fresh herbs fills the air. Each bite is an explosion of flavors and textures that will leave you breathless.
Revuelto de setas al ajillo con jamón serrano
Los aromas del ajo dorado y el jamón curado invaden la cocina, mientras los huevos envuelven las setas en una nube cremosa. Cada bocado equilibra lo terroso de la seta con la salinidad del jamón, creando una textura sedosa que se deshace en la boca.
Estofado de Cerdo con Cebolla y Ajo
Imagina un estofado rico y reconfortante, donde la carne de cerdo se cocina lentamente con cebolla y ajo hasta que esté tierna y llena de sabor. El aroma que llena la cocina es simplemente irresistible.
Spinach Omelette with Goat Cheese and Pine Nuts
Imagine a creamy and smooth omelette, with the intense flavor of fresh spinach, the sweetness of crumbled goat cheese, and the crunch of toasted pine nuts. Each bite is an explosion of flavors and textures that will leave you wanting more.
Grandma's Lentils with Vegetables
Imagine a comforting, flavorful dish where tender lentils blend with fresh vegetables and spices, creating an aroma that transports you to your grandmother's kitchen. Every bite is a burst of textures and flavors that leaves you craving more.
Potato and Onion Omelette
Tortilla de patatas with onion is the most universally Spanish dish. Potatoes are poached slowly in olive oil with onion until soft but not browned, drained, and mixed with beaten eggs, then the whole thing sets in the pan over medium heat with a single flip. The debate between runny and fully set…
Creamy Ham Croquettes
These creamy ham croquettes push the classic ratio to the extreme: more butter, more milk, béchamel cooked long and slow over low heat to develop flavour and reach that elastic consistency that turns molten when fried. The Iberian ham is chopped very fine so it blends into the béchamel without…
Homemade Ham Croquettes
Ham croquettes are one of the most popular bites in Spanish tavern cooking: dense, creamy béchamel with finely chopped Iberian ham, chilled until firm, shaped into small ovals and breadcrumbed before frying. The béchamel is everything: it has to be very thick, almost elastic, so that frying leaves…
Madrid-Style Stew
Madrid-style cocido is the most hearty stew in the capital's culinary tradition: chickpeas soaked overnight, then slow-cooked for hours with beef morcillo, Iberian bacon, chorizo, blood sausage, marrow bone, potatoes, carrot, and cabbage. It is served in three courses — first the noodle broth, then…
Traditional Manchego Pisto
Manchegan garden vegetables: tomato, zucchini, bell pepper, and eggplant slowly cooked in olive oil. The most authentic La Mancha pisto, perfect served with fried eggs, meats, or enjoyed on its own with bread.
Authentic Asturian Fabada
Asturian beans with ham, blood sausage, and smoked chorizo. The heartiest and most flavorful dish from Asturias, slowly simmered until the beans are tender but intact and the broth turns creamy.
Catalan Cream
A creamy custard made with egg yolks and whole milk, topped with a layer of caramelized sugar using a blowtorch or iron. This quintessential Catalan dessert is lighter than French crème brûlée and delicately flavored with lemon and cinnamon.
Galician Santiago Cake
Tarta de Santiago is Galicia's emblematic dessert and one of Spain's oldest, with documented recipes dating to the sixteenth century. Its base is ground almond, sugar, and egg — no flour, no added fat — which gives it a dense, moist texture close to a baked marzipan. It is dusted with icing sugar…
Cordoban Salmorejo
Salmorejo is the creamier, more concentrated cousin of gazpacho. Without cucumber or pepper, and made with more bread and tomato, it achieves a uniquely velvety texture. Córdoba proudly claims it as its own culinary heritage.
Valencian Paella
Valencian paella is the iconic dish of the Spanish Levant. Cooked in a wide iron pan over open fire, it combines bomba rice with chicken, rabbit, flat green beans, garrofón, and saffron threads that turn the rice a deep golden hue. The finishing touch is the socarrat — a lightly toasted crust that…
Asturian Rice Pudding
The secret to Asturian rice pudding lies in its very slow cooking and the use of whole milk freshly drawn from northern cows. Lemon zest and cinnamon are the essential aromas.
Wrinkled Potatoes with Red and Green Mojo
The secret to wrinkled potatoes lies in the salt concentration of the cooking water: so salty that it barely boils. As the water evaporates, the salt crystallizes on the skin, creating the characteristic wrinkled and slightly crunchy texture.
White Beans with Clams, Basque Style
Alubias con almejas is one of the Basque Country's most celebrated stews. Creamy Tolosa black beans are slow-cooked until tender, then finished with fresh clams steamed open in txakoli wine and garlic. The broth ends up rich and subtly briny — a beautiful meeting of land and sea in a single pot.
Lemon and Yogurt Cake
Lemon and yogurt cake is the most reliable homemade baking recipe there is: no scale needed, because everything is measured using the yogurt pot. Greek yogurt keeps the crumb moist and airy, lemon zest perfumes every bite, and the texture stays tender even the next day. It is the afternoon snack…
Spanish Cuisine: cooking guide
Spanish cuisine is one of the richest and most varied in the world, with a privileged pantry: olive oil, jamón, paprika, saffron, seafood and wines. Authentic Valencian paella, tortilla de patatas (with the cebolla debate settled), Andalusian gazpacho and Madrid cocido. The Spanish recipe book in your kitchen.