Best Spanish Recipes

Most Spanish regions sport their own variation of this simple, quick recipe. It is easy, cheap and delicious so it features on every Spanish mum’s trick bag when feeding the family. This is as close as it gets to Spanish fast food. Only healthier, and much better tasting!

Pan de Calatrava is a variation on Flan. Legend says that Flan was strengthened with bread donated by the village folk at Calatrava’s monastery, becoming one of the dietary staples for the monks who lived there and who had access to the other ingredients -eggs, milk and sugar- at their own little walled farm. Today it is a sough-after dessert full of infinite possibilities and variation.

A typical dish of Valencia, Spain originated in the 1960s when noodles were used instead of rice in the popular dish paella. Relatively obscure until very recently, Fideuà has quickly become a favourite at Spain’s top restaurants. Its versatility, flexibility and the ability to use the freshest seasonal produce in its preparation make it the perfect blend of tradition and modernity for the aspiring star chef to make his/her mark.

Traditional sangría recipe with red wine, spirits and fruit. White wine can be used instead of red, in which case the result is called sangría blanca. Each region, town and bar in Spain seem to have their own recipe, this is a traditional one from generations ago.

This is a delicious coffee-flavoured warm alcoholic drink. What is really special about this recipe is that, while it is being prepared, people recite a spell to do away with all the ills of the soul… and scare the witches away! In this tradition there is a lot that is pagan and mysterious. Everyone sitting in the dark, forming a circle around the pot, stirring, casting the spell…

Delicious and very easy to prepare, pulpo a la gallega is often consumed as tapas on a bed of hot potatoes. It can also be consumed as a light main at lunchtime. On hot summer days the hot potatoes are left out and the cool octopus is spooned with warm olive oil to create a refreshing, lukewarm delicacy.

It is believed that potato omelette was first prepared on the XVII or XVIII century, quickly succeeding in becoming embedded into Spanish cooking across the country. It’s success comes from its versatility: it is a dish that can be eaten hot or cold, a dish that can keep for a day or two even in Spain’s hot summer weather and a dish that is easy and cheap to prepare. Today, tortilla is available at every tapas bar in Spain, and it is at the centre of every Spaniard’s picnic basket and every Spanish family Sunday dinner.

Escalivada originates in Catalonia. It is a grilled medley of vegetables served warm as a starter or side with chicken, meat or fish.

Desserts don’t normally feature very strongly on Spain’s cooking, as spaniards tend to prioritize savory dishes. Flan is the exception: home-made flan is available everywhere, typically enjoyed with a strong coffee (café solo).

The Paella Valenciana (literally, Paella from Valencia) is the original paella recipe from Valencia, where Paella originates. There are plenty of other recipes, from Valencia, Alicante, Cataluña and the rest of Spain. Other recipes are based on other meats, fish and even vegetarian. We’ll be publishing many of them on Best Spanish Recipes. They are all excellent, but Paella Valenciana is the original, and many say the best.