8 Spanish Recipes You Want To Try
Impress your guests with these Spanish recipes that are perfect for large gatherings, as well as date night.
1. Paella
This Spanish rice dish is one of the most well-known dishes in Spanish cuisine. This main course originated in Valencia and is now a favorite all over the world. In this traditional recipe, the mussels can be replaced with littleneck clams if you prefer. Serve with a light salad and toasted baguette.
Ingredients For Herb Mixture
1 cup fresh parsley, chopped
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
Ingredients For Paella
1 cup water
1 teaspoon saffron threads
3 (16 ounce) cans chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
2 skinned, boned chicken thighs, cut in half
2 links chorizo Spanish sausage or turkey kielbasa, cut into 1/2 inch slices
1 (4 ounce) slice prosciutto, cut into 1 inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short grained rice
1 cup frozen peas
8 mussels, scrubbed and de-bearded (replace with littleneck clams if preferred)
1/4 cup fresh lemon juice
lemon wedges (optional)
Method
To prepare the herb blend, combine the first 4 ingredients and set aside.
To prepare the paella, combine water, saffron, and broth in a large sauce pan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leave tails intact. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add chicken and sauté 2 minutes per side
Remove from pan, set aside
Add shrimp, sauté 2 minutes
Remove from pan, set aside
Reduce heat to medium-low
Add onion and bell pepper, sauté 15 minutes, stirring occasionally
Add tomatoes, paprika, and 3 garlic cloves, cook 5 minutes
Add rice, cook 1 minute
Stir in herb blend, broth mixture, chicken, sausage, peas, bring to a low boil and cook for 10 minutes, stirring frequently
Add mussels (or clams) to pan, nestling them into rice mixture
Cook 5 minutes or until shells open, discard shells
Arrange shrimp, heads down in rice mixture and cook 5 minutes
Sprinkle with 1/4 cup lemon juice
Remove from heat, cover with a towel, and let stand for 10 minutes
Serve with lemon wedges if desired
2. Gazpacho
This authentic Spanish recipe has long been a summertime favorite. This chilled tomato soup is refreshing during hot and humid days. Plus, the ingredients are at their seasonal peak during summer months.
Ingredients
Roma tomatoes or medium on-the-vine tomatoes, cored
Small cucumbers (about 6 inches), peeled and seeded
Green bell peppers
Leftover crusty bread or homemade croutons
Half red onion, chopped
2 cloves garlic, mashed
3 tablespoons garlic
1 tablespoon sherry vinegar
1 teaspoon ground cumin
Salt and pepper to taste
Method
Combine all ingredients in a blender or food processor
Puree for 1 minute or until the gazpacho reaches your desired consistency
Transfer soup to a sealed container and refrigerate for 4 hours
Serve cold and garnish with your favorite toppings
Topping Suggestions
Green onions
Olive Oil
Croutons
Sour cream
Spanish ham
Hard-boiled eggs
3. Gambas Al Ajillo (Garlic Shrimp)
This Spanish recipe is a classic! Although the ingredients are very simple, the quality of these ingredients will set the stage for a successful meal. Adjust the quantity for how many people you are serving.
Ingredients
Jumbo shrimp
Garlic cloves, smashed into large chunks
Olive oil
Red Chili Flakes
Fresh parsley (optional)
Freshly squeezed lemon (optional)
Salt and pepper to taste
Method
Season the shrimp generously with salt and pepper
Heat the olive oil over medium heat and sauté the garlic and chili flakes
Add the shrimp and sauté until the shrimp just turns pink, about 1 – 2 minutes
Remove pan from heat and add in the sherry, squeeze of lemon (if using) and toss and combine.
Sprinkle with parsley (optional)
Serve with crusty bread
4. Fabada
This Spanish recipe is a white bean and chorizo stew that originates from the northern Spain region of Asturias. This hearty stew is easy to make, so go out on a limb and try it out!
Ingredients
15 ounces large white beans, drained and rinsed
1 small link of sweet semi-cured Spanish chorizo
1 small link of Spanish semi-cured blood sausage (morcilla)
1/4 pound cured pork belly
1 large carrot
1 small potato
1 small onion
1 bay leaf
1 clove garlic, smashed
2.5 cups water
Salt to taste
Method
Poke the sausage with a fork so the casing doesn’t break while cooking
Put the meats, vegetables, and smashed garlic into a large pot and cover with water
Bring to a boil
Lower heat to a rapid simmer, cook 15 minutes
Remove only the meat and set aside
Discard bay leaf
Cut up the meat into bite-sized chunks and add back into pot
Add the beans and cook everything together for 5 minutes over slow heat
Serve and enjoy!
5. Sofrito
This Spanish recipe is the base for many traditional dishes. It adds the most delicious flavor to ordinary food. The sauce will keep for 5 days in the fridge and 6 months in the freezer.
Ingredients
8 1/2 garlic cloves
1/2 cup extra virgin olive oil
4 1/3 cups onions, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 dried rosemary
8 ounces pureed fresh tomatoes or canned tomato puree
1/2 teaspoon salt
Method
Using a handheld blender, process the garlic cloves into a paste
Heat oil in a sauce pan over medium heat
Fry garlic until brown
Process the onion in mixer
Add to pan with garlic
Lower the heat and add the herbs, stirring frequently
Add 4/5 of the tomatoes
Cook for 30 minutes
Add remaining tomato
Cook for an additional 30 minutes
Season with salt and pepper to taste
Use on rice, beans, and even meat
6. Chorizo, Potatoes, & Cheese Omelette
This Spanish recipe is exactly how you want to start your morning. Invite your friends over for brunch because this dish is a show-stopper! This recipe is for one omelette, so adjust accordingly.
Ingredients
1 small potato, diced
1 teaspoon olive oil
50 grams chorizo, chopped
2-3 eggs
Chopped parsley
Grated cheddar, as much as you want
Method
Boil the potato for 8 – 10 minutes, or until tender
Drain and allow to steam dry
Heat oil in pan and add chorizo, cook 2 minutes
Add the potato and continue to cook for 5 minutes
Spoon contents out, set aside
Wipe pan and cook the omelette in the same pan
When the eggs are cooked, add chorizo, potato, and cheese
Cook 1 minute for cheese to melt
Serve immediately and enjoy!
7. Patatas Bravas With Garlic Aioli
This Spanish recipe is often served as a tapa in bars. It consists of irregular cut fried potatoes served with a spicy sauce. Try this as an appetizer or a side dish for any Spanish recipe on the list.
Ingredients For The Potatoes
2 1/2 pounds Yukon Gold potatoes, cut into 3/4 inch pieces
1/2 teaspoon baking soda
1/4 cup olive oil
Salt & pepper
Chopped parsley
Ingredients For The Salsa Brava
2 tablespoons olive oil
28 ounce can crushed tomatoes
3 garlic cloves, minced
1 yellow onion, diced
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
2 – 3 dashes hot sauce
salt
Ingredients For Garlic Aioli
1/4 cup mayonnaise
1 clove garlic, grated or pressed
1 teaspoon lemon juice
Method For The Potatoes
Place a large baking sheet into cold oven and pre-heat to 500 degrees
Add baking soda and salt to a pot and bring to a boil
Add potatoes and cover
Boil 1 minute, drain
Return potatoes to pot and add olive oil, salt, and pepper
Stir to completely coat
Remove baking sheet from oven and pour potatoes in a single layer
Return to oven and cook 15 minutes
Flip potatoes and cook another 15 – 20 minutes
Method For The Salsa Brava
Heat olive oil in a sauce pan over medium heat
Add onion and sauté for about 8 minutes
Add garlic, tomatoes, salt, paprika, cayenne pepper, and hot sauce
Stir and bring to a simmer
Reduce heat and simmer on low for about 20 minutes
Method For The Garlic Aioli
Add mayonnaise, lemon juice, and garlic to a bowStir and add salt and pepper
To Serve
Drizzle the salsa brava and garlic aioli over the potatoes with more of each sauce for dipping. Garnish with parsley.
8. Murcian Style Clams
This Spanish recipe is best served as an appetizer or a dish for a buffet style meal. Use fresh clams from a local market. Serve with crusty bread and enjoy!
Ingredients
1 pound littleneck clams
8 ounces white wine
1 clove garlic, peeled
4 to 5 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon red pepper flakes
1 tablespoon flour
Pinch of paprika
Method
Heat olive oil in a skillet over medium heat
Add garlic clove and sauté on both sides
Remove garlic clove from pan and smash in a mortar
Sauté onions until translucent
Add clams, flour, and paprika
Stir while adding wine
Reduce heat to low while you prepare the garlic
Add a few teaspoons of water to mortar and garlic and crush into a paste
Add garlic and red pepper flakes to pan and stir
Cover and cook until clams open (about 4 to 5 minutes)
Serve!
What are your favorite Spanish recipes? Share in the comments below.
Featured image: Pinterest
