The Best 35 Traditional Recipes from Spanish Cuisine
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Welcome to recipes from Spanish cuisine, inspired by the sun-drenched shores of Spain, where the vibrant tapestry of culture and history is reflected.
Spanish cuisine is as diverse as the country’s geography and people, spanning from the lush greenery of Galicia to the arid landscapes of Andalusia.
Rooted in centuries-old traditions and influenced by a melting pot of cultures, food recipes of Spanish taste celebrate the bounty of land and sea with bold flavors, colorful ingredients, and a passion for communal dining.
Join us as we embark on a culinary journey through the core characteristics of Spanish cuisine, exploring its emphasis on fresh, locally sourced ingredients, its celebration of seasonal produce, and its love affair with olive oil and wine.
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Here you can also find new recipes for various needs:
Wonderful flavors of saffron and citrus in every bite
Saffron and Citrus Paella combine the vibrant flavors of saffron and fresh citrus with Arborio rice, vegetables and seafood. It is cooked in one pan for a delicious dish.
Succulent flavors with zesty citrus-inspired notes
Pork tenderloin with mojo sauce is a juicy, flavorful dish combining tender pork with a zesty citrus-garlic sauce. It’s seared, roasted and finished with a vibrant sauce.
Cod with Garlic Aioli features tender, flaky cod fillets paired with a rich, creamy aioli. Sear the cod to golden perfection and drizzle with zesty garlic sauce.
Lentil Soup with Chorizo is a comforting, protein-packed soup featuring lentils, flavorful chorizo and hearty vegetables. Cook chorizo, simmer with lentils, broth and veggies.
Crema Catalana is a traditional Spanish custard dessert, flavored with citrus zest and cinnamon. It’s thickened with cornstarch and caramelized for a perfect finish.
2 cans (15 oz each) of white beans, drained and rinsed
1 cup of chicken or vegetable broth
Salt and pepper to taste
Chopped parsley for garnish
Directions:
Heat olive oil in a large skillet over medium heat.
Add the sliced onion and cook, stirring occasionally, until caramelized, 15-20 minutes.
Add the sliced chorizo sausages to the skillet and cook until browned.
Stir in the white beans and chicken or vegetable broth.
Bring to a simmer and cook for 5-7 minutes, until the beans are heated and the sauce thickens slightly.
Season with salt and pepper to taste.
Garnish with chopped parsley before serving.
Peppers Stuffed
Prep Time: 15 minutes Total Time: 50 minutes
Nutrition Facts (per serving, makes 4 servings):
Calories: 280
Fat: 10g
Carbohydrates: 30g
Protein: 20g
Ingredients:
4 large bell peppers
1 cup of cooked game meat (such as venison or elk), diced
1 cup of cooked rice
1/4 cup of chopped almonds
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
Salt and pepper to taste
Sweet pepper sauce for baking
Directions:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Mix the cooked game meat and rice, chopped almonds, ground cumin, smoked paprika, salt and pepper.
Stuff the bell peppers with the meat and rice mixture.
Put the stuffed peppers in a baking dish and pour sweet pepper sauce.
Cover the baking dish with foil and bake in the oven for 30-35 minutes or until the peppers are tender.
Cream Soup
Prep Time: 15 minutes Total Time: 45 minutes
Nutrition Facts (per serving):
Calories: 380
Fat: 22g
Carbohydrates: 37g
Protein: 7g
Ingredients:
4 large potatoes, peeled and diced
2 tablespoons of olive oil
Salt and pepper to taste
1 onion, chopped
2 cloves of garlic, minced
1/4 cup of sherry
1/4 cup of chopped almonds
4 cups of vegetable broth
1/2 cup of heavy cream
Directions:
Preheat the oven to 400°F (200°C).
Toss the diced potatoes with olive oil, salt and pepper.
Spread them on a baking sheet and roast in the oven for 25-30 minutes or until golden and crispy.
Heat olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for a minute.
Stir in the sherry and chopped almonds and cook for 2-3 minutes.
Add the vegetable broth and bring to a simmer.
Cook for 15-20 minutes.
Use an immersion blender to blend the soup until smooth.
Stir in the heavy cream and heat.
Serve the soup hot, garnished with roasted potatoes.
Catalan Cream
Prep Time: 15 minutes Total Time: 2 hours and 15 minutes
Nutrition Facts (per serving, makes 6 servings):
Calories: 320
Fat: 14g
Carbohydrates: 40g
Protein: 8g
Ingredients:
4 cups of milk
1/2 cup of sugar
1/4 cup of cornstarch
4 egg yolks
1/4 cup of sherry
4 oz of dark chocolate, finely chopped
1 teaspoon of vanilla extract
Ground cinnamon for garnish
Directions:
Heat the milk over medium heat until it begins to steam, but not boil.
Whisk sugar, cornstarch and egg yolks until smooth and creamy.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring until thickening.
Remove the saucepan from the heat and stir in the sherry, chopped dark chocolate and vanilla extract until the chocolate is melted and the mixture is smooth.
Pour the Catalan cream into individual serving dishes and refrigerate for at least 2 hours or until set.
Sprinkle with ground cinnamon before serving.
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Smoky Paprika Chicken Tacos
Prep Time: 15 minutes Total Time: 30 minutes
Nutrition Facts:
Calories per serving: 280
Fat: 10g
Carbs: 26g
Protein: 22g
Ingredients:
2 chicken breasts, thinly sliced
2 tsp of smoked paprika
1 tsp of garlic powder
1/2 tsp of cumin
Salt and pepper to taste
8 small corn tortillas
1 avocado, sliced
1/2 cup of diced tomatoes
1/4 cup of diced red onion
1/4 cup of chopped cilantro
Lime wedges for serving
Directions:
Combine sliced chicken, smoked paprika, garlic powder, cumin, salt and pepper. Mix well.
Heat a skillet over medium heat and cook the seasoned chicken until cooked.
Warm the corn tortillas in the skillet or microwave.
Assemble tacos with chicken, avocado slices, diced tomatoes, red onion and cilantro.
Serve with lime wedges for squeezing over the tacos.
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Stuffed Bell Peppers
Prep Time: 20 minutes Total Time: 50 minutes
Nutrition Facts:
Calories per serving: 280
Fat: 6g
Carbs: 45g
Protein: 12g
Ingredients:
4 large bell peppers
1 cup of cooked quinoa
1 can of black beans, drained and rinsed
1 cup of corn kernels
1 cup of diced tomatoes
1/2 cup of shredded cheddar cheese
1 tsp of smoked paprika
Salt and pepper to taste
Directions:
Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes.
Mix cooked quinoa, black beans, corn kernels, diced tomatoes, shredded cheddar cheese, smoked paprika, salt and pepper.
Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
Bake for 25-30 minutes until the peppers are tender and the filling is heated.
Serve hot.
Chorizo and Potato Hash
Prep Time: 15 minutes Total Time: 35 minutes
Nutrition Facts:
Calories per serving: 380
Fat: 22g
Carbs: 25g
Protein: 20g
Ingredients:
2 chorizo sausages, sliced
2 large potatoes, diced
1 onion, chopped
1 red bell pepper, diced
2 cloves of garlic, minced
1 tsp of smoked paprika
Salt and pepper to taste
4 eggs
Chopped parsley for garnish
Directions:
Heat a skillet over medium heat and cook the chorizo slices until browned.
Remove from the skillet and set aside.
In the same skillet, add diced potatoes and cook until golden and crispy.
Add chopped onion, diced red bell pepper, minced garlic, smoked paprika, salt and pepper.
Cook until vegetables are tender.
Return the cooked chorizo to the skillet and mix well.
Make four wells in the hash mixture and crack an egg into each well.
Cover and cook until eggs are set to your liking.
Garnish with chopped parsley before serving.
Shrimp and Chorizo Skewers
Prep Time: 20 minutes Total Time: 35 minutes
Nutrition Facts:
Calories per serving: 320
Fat: 20g
Carbs: 4g
Protein: 28g
Ingredients:
1 lb of large shrimp, peeled and deveined
2 chorizo sausages, sliced
1 lemon, juiced
2 cloves of garlic, minced
2 tbsp of olive oil
1 tsp of smoked paprika
Salt and pepper to taste
Directions:
Mix lemon juice, minced garlic, olive oil, smoked paprika, salt and pepper.
Add shrimp to the bowl and toss to coat.
Marinate for 15 minutes.
Thread marinated shrimp and sliced chorizo alternately onto skewers.
Preheat the grill or grill pan to medium-high heat.
Grill skewers for 2-3 minutes per side until shrimp are pink and cooked.
Serve hot with your favorite dipping sauce.
Beef and Potato Empanadas
Prep Time: 30 minutes Total Time: 55 minutes
Nutrition Facts:
Calories per serving: 320
Fat: 18g
Carbs: 25g
Protein: 14g
Ingredients:
1 lb of ground beef
2 large potatoes, diced
1 onion, chopped
2 cloves of garlic, minced
1 tsp of smoked paprika
Salt and pepper to taste
2 sheets of store-bought pie crust
1 egg, beaten (for egg wash)
Directions:
Preheat oven to 375°F (190°C).
In a skillet, brown ground beef over medium heat.
Add diced potatoes, chopped onion, minced garlic, smoked paprika, salt and pepper.
Cook until potatoes are tender.
Roll out the pie crust and cut it into circles using a cookie cutter or a glass.
Spoon beef and potato mixture onto each pie crust circle.
Fold over and crimp edges with a fork to seal.
Place empanadas on a baking sheet lined with parchment paper.
Brush the tops with beaten egg.
Bake for 20-25 minutes until golden brown.
Serve warm.
Lamb and Eggplant Stew
Prep Time: 15 minutes Total Time: 1 hour 15 minutes
Nutrition Facts:
Calories per serving: 340
Fat: 18g
Carbs: 20g
Protein: 25g
Ingredients:
1 lb of lamb shoulder, diced
1 eggplant, diced
1 onion, chopped
2 cloves of garlic, minced
1 can of diced tomatoes
2 cups of beef broth
1 tsp of smoked paprika
1/2 tsp of cumin
Salt and pepper to taste
Chopped parsley for garnish
Directions:
In a large pot, brown diced lamb over medium heat.
Add chopped onion and minced garlic and cook until softened.
Stir in diced eggplant, diced tomatoes, beef broth, smoked paprika, cumin, salt and pepper.
Bring to a simmer.
Cover and let simmer for 45 minutes to 1 hour until the lamb is tender and flavors are well combined.
Serve hot, garnished with chopped parsley.
Grilled Swordfish with Romesco Sauce
Prep Time: 10 minutes Total Time: 20 minutes
Nutrition Facts:
Calories per serving: 320
Fat: 20g
Carbs: 5g
Protein: 30g
Ingredients:
4 swordfish steaks
1/4 cup of almonds
1 roasted red bell pepper
2 cloves of garlic
2 tbsp of olive oil
1 tbsp of sherry vinegar
Salt and pepper to taste
Directions:
Preheat the grill to medium-high heat.
Season swordfish steaks with salt and pepper.
Grill swordfish steaks for 4-5 minutes per side until cooked.
Combine almonds, roasted red bell pepper, minced garlic, olive oil and sherry vinegar.
Blend until smooth.
Serve grilled swordfish steaks with romesco sauce on top.
Chickpea and Spinach Stew
Prep Time: 10 minutes Total Time: 25 minutes
Nutrition Facts:
Calories per serving: 280
Fat: 5g
Carbs: 45g
Protein: 15g
Ingredients:
2 cans of chickpeas, drained and rinsed
4 cups of fresh spinach
1 onion, chopped
2 cloves of garlic, minced
1 can of diced tomatoes
2 cups of vegetable broth
1 tsp of smoked paprika
1/2 tsp of cumin
Salt and pepper to taste
Directions:
Sauté chopped onion and minced garlic until softened.
Stir in drained chickpeas, diced tomatoes, vegetable broth, smoked paprika, cumin, salt and pepper.
Bring to a simmer.
Add fresh spinach and cook until wilted.
Serve hot.
Cauliflower Rice Paella
Prep Time: 15 minutes Total Time: 25 minutes
Nutrition Facts:
Calories per serving: 160
Fat: 4g
Carbs: 25g
Protein: 8g
Ingredients:
1 head of cauliflower, grated
1 onion, chopped
1 red bell pepper, diced
1 cup of frozen peas
1 can of diced tomatoes
1 tsp of smoked paprika
1/2 tsp of saffron threads
Salt and pepper to taste
Lemon wedges for serving
Directions:
In a large skillet, sauté chopped onion and diced red bell pepper until softened.
Stir in grated cauliflower, frozen peas, diced tomatoes, smoked paprika, saffron threads, salt and pepper.
Cook until cauliflower is tender.
Serve hot with lemon wedges for squeezing over the paella.
Beef and Mushroom Pinchos
Prep Time: 15 minutes Total Time: 30 minutes
Nutrition Facts:
Calories per serving: 280
Fat: 14g
Carbs: 6g
Protein: 30g
Ingredients:
1 lb of beef sirloin, cut into cubes
1 cup of mushrooms, sliced
1 onion, chopped
2 cloves of garlic, minced
1 tbsp of olive oil
1 tsp of smoked paprika
Salt and pepper to taste
Wooden skewers, soaked in water
Directions:
Heat olive oil over medium heat.
Sauté chopped onion and minced garlic until softened.
Add beef sirloin cubes and cook until browned on all sides.
Stir in sliced mushrooms, smoked paprika, salt and pepper.
Cook until mushrooms are tender.
Thread beef and mushroom mixture onto wooden skewers.
Grill skewers for 2-3 minutes per side until beef is cooked to your liking.
Serve hot.
Grilled Vegetable Salad with Romesco Sauce
Prep Time: 15 minutes Total Time: 30 minutes
Nutrition Facts:
Calories per serving: 150
Fat: 8g
Carbs: 20g
Protein: 3g
Ingredients:
2 zucchinis, sliced lengthwise
2 red bell peppers, halved and seeded
1 eggplant, sliced
1 red onion, sliced
2 tbsp of olive oil
Salt and pepper to taste
Romesco sauce for serving
Directions:
Preheat the grill to medium-high heat.
Brush-sliced zucchini, red bell peppers, eggplant and red onion with olive oil.
Season with salt and pepper.
Grill vegetables for 3-4 minutes per side until tender and grill marks appear.
Arrange grilled vegetables on a serving platter.
Serve with romesco sauce on the side.
Almond Cake
Prep Time: 10 minutes Total Time: 40 minutes
Nutrition Facts:
Calories per serving: 220
Fat: 15g
Carbs: 18g
Protein: 7g
Ingredients:
1 1/2 cups of almond flour
1 cup of granulated sugar
4 eggs
Zest of 1 lemon
Zest of 1 orange
1/2 tsp of almond extract
Powdered sugar for dusting
Directions:
Preheat oven to 350°F (175°C).
Grease and flour a 9-inch cake pan.
Beat almond flour, granulated sugar, eggs, lemon zest, orange zest and almond extract until smooth.
Pour batter into the prepared cake pan.
Bake for 25-30 minutes until golden and set.
Let cool completely before removing from the pan.
Dust with powdered sugar before serving.
Orange Flan
Prep Time: 20 minutes Total Time: 5 hours
Nutrition Facts:
Calories per serving: 280
Fat: 8g
Carbs: 45g
Protein: 8g
Ingredients:
1 cup of granulated sugar
1/4 cup of water
4 eggs
1 can (14 oz) of sweetened condensed milk
1 cup of whole milk
Zest of 1 orange
1 tsp of vanilla extract
Directions:
Preheat oven to 350°F (175°C).
Heat granulated sugar and water over medium heat, stirring until sugar is dissolved.
Continue cooking without stirring until the syrup turns golden brown.
Pour caramelized sugar into the bottom of a 9-inch round cake pan, tilting to coat the bottom evenly.
Beat eggs, sweetened condensed milk, whole milk, orange zest and vanilla extract until well combined.
Pour the mixture over the caramelized sugar into the cake pan.
Place the cake pan in a larger baking dish.
Pour hot water into the larger baking dish until it reaches halfway up the sides of the cake pan.
Bake for 50-60 minutes until the flan is set.
Let cool before refrigerating for at least 4 hours or overnight.
To serve, run a knife around the edge of the pan and invert onto a serving plate.