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