Best Spanish Recipes

In Spain, children get the Christmas present on the day of the arrival of the 3 wise men from the orient. Roscón is eaten to celebrate their imminent arrival by children all over the country, eager to celebrate the arrival of their long-awaited presents. Roscón is traditionally served the evening of the 5th just before leaving the house to see the wise men arrive, and again the morning of the 6th for breakfast as presents are unwrapped.

Lamb is one of Spain’s favourite meats, especially during Christmas. The larger parts such as legs are prepared in the oven and carved at the table for a great family meal experience. A good roast takes time but this recipe is extremely easy to follow and will provide a succulent result every time.

This soup was created by a Spanish chef who wanted to use the green parts of the leek, which can be discarded if other recipes use only the white stem. The result is a fantastically tasty and healthy soup perfect for all seasons.
Leeks and Scallions are normally used as basic stock or soup ingredients. In Catalonia they are the star of the summer show, eaten grilled with a Romesco sauce as Calçots.

A great healthy summer salad, perfect for al fresco dining and barbecue. Great to bring to friends’ and picnics as the marinade and cucumber mix and slices can be packed and taken easily in separate plastic containers and the dish presented quickly at the last minute.

Frying al ajillo is a great traditional spanish method. All sorts of food can cooked this way, from small ingredients suited for tapas like prawns to larger pieces like rabbit.
Curiosity: In Spain, a country where vegetarian options are largely non-existing, Mushrooms are one of the most popular main ingredients for tapas.

Tortilla is a simple dish made of potatoes, eggs and often onion. Traditionally slow to make because potatoes are slowly fried to make it, I have replaced the raw potatoes with ready-made crisps. As a result, this variation is a lot quicker and the results is delicious and easy to make.

Tortilla is a simple dish made of potatoes, eggs and often onion. Traditionally high-fat because potatoes are deep fried to make it, I have replaced the deep-fry process with boiling and grilling to avoid the use of most oil. As a result, this variation should be easier on the scales while remaining delicious and easy to make.

Calçots are a variety of scallion (Blanca Grande Tardana) native to Tarragona in Catalonia, Spain. Calçots are milder than onions and look similar to small leeks. The most traditional way of eating calçots is in a calçotada, a popular event held between the end of winter and March or April, where calçots are consumed massively. Calçots are traditionally roasted over fire in an outdoor oven but they can also be cooked in a grill, a conventional oven or on top of the stove. Calçots are traditionally served on top of upturned roof tiles, which are used as serving trays.

Romesco is a sauce originating in Tarragona, Catalonia, that is typically made from almonds and hazelnuts, roasted garlic, olive oil and nyores – small, dried red peppers. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables, particularly calçots.

A traditional Christmas dessert, Mazapán is Arabic in origin, arriving to Spain with the arab invasion of the 8th century. It is available all year around but consumed mostly in Christmas, except in Valencia, where napkins (Mocaors) filled with fruit-shaped Marzipan are given by men to their girlfriends and wives at the Mocaorà celebration on the 9th of October.