35 New Food Recipes of Spanish Taste

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Pork-Tenderloin-with-Mojo-Sauce-35-New-Food-Recipes-of-Spanish-Taste

Cod-with-Garlic-Aioli-35-New-Food-Recipes-of-Spanish-Taste

Saffron-and-Citrus-Paella-35-New-Food-Recipes-of-Spanish-Taste

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Welcome to the sun-drenched shores of Spain, where the vibrant tapestry of culture and history is reflected in every bite of Spanish cuisine. Spanning from the lush greenery of Galicia to the arid landscapes of Andalusia, Spanish cuisine is as diverse as the country’s geography and people.

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:

4-step meals

Meal ideas for the workweek

3-10 min meals

10-30 min meals

Handcrafted delights for 2

New recipes for all seasons

New desserts and sweets

The best of national cuisines

Transforming scarp into delights

Birthday Cake For Kids

Famous traditional cuisines

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Chorizo and White Bean

Chorizo-and-White-Bean-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving, makes 4 servings):

  • Calories: 470
  • Fat: 25g
  • Carbohydrates: 32g
  • Protein: 25g

Ingredients:

  • 1 tablespoon of olive oil
  • 1 onion, thinly sliced
  • 2 chorizo sausages, sliced
  • 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:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the sliced onion and cook, stirring occasionally, until caramelized, 15-20 minutes.
  3. Add the sliced chorizo sausages to the skillet and cook until browned.
  4. Stir in the white beans and chicken or vegetable broth.
  5. Bring to a simmer and cook for 5-7 minutes, until the beans are heated and the sauce thickens slightly.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped parsley before serving.

Peppers Stuffed

Peppers-Stuffed-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Mix the cooked game meat and rice, chopped almonds, ground cumin, smoked paprika, salt and pepper.
  4. Stuff the bell peppers with the meat and rice mixture.
  5. Put the stuffed peppers in a baking dish and pour sweet pepper sauce over them.
  6. Cover the baking dish with foil and bake in the oven for 30-35 minutes or until the peppers are tender.

Cream Soup

Cream-Soup-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced potatoes with olive oil, salt and pepper.
  3. Spread them on a baking sheet and roast in the oven for 25-30 minutes or until golden and crispy.
  4. Heat olive oil over medium heat.
  5. Add the chopped onion and cook until translucent, about 5 minutes.
  6. Add the minced garlic and cook for a minute.
  7. Stir in the sherry and chopped almonds and cook for 2-3 minutes.
  8. Add the vegetable broth and bring to a simmer.
  9. Cook for 15-20 minutes.
  10. Use an immersion blender to blend the soup until smooth.
  11. Stir in the heavy cream and heat.
  12. Serve the soup hot, garnished with roasted potatoes.

Saffron and Citrus Paella

Saffron-and-Citrus-Paella-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving, makes 4 servings):

  • Calories: 380
  • Fat: 10g
  • Carbohydrates: 50g
  • Protein: 20g

Ingredients:

  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup of Arborio rice
  • 1/2 teaspoon of saffron threads
  • 2 cups of chicken broth
  • 1/2 cup of fresh citrus juice (orange, lemon, lime)
  • 1 cup of mixed seafood (shrimp, mussels, calamari)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. Heat olive oil in a large skillet or paella pan over medium heat.
  2. Add the diced onion and cook until softened about 5 minutes.
  3. Add the minced garlic and diced bell peppers and cook for 2-3 minutes.
  4. Stir in the Arborio rice and saffron threads and cook for 1-2 minutes.
  5. Pour in the chicken broth and fresh citrus juice.
  6. Bring to a simmer and cook for 15-20 minutes,  until the rice is tender and most liquid is absorbed.
  7. Add the mixed seafood to the skillet and cook until cooked (5-7 minutes).
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley before serving.

Catalan Cream

Catalan-Cream-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Heat the milk over medium heat until it begins to steam, but not boil.
  2. Whisk sugar, cornstarch and egg yolks until smooth and creamy.
  3. Slowly pour the hot milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring until thickening.
  5. 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.
  6. Pour the Catalan cream into individual serving dishes and refrigerate for at least 2 hours or until set.
  7. Sprinkle with ground cinnamon before serving.

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Smoky Paprika Chicken Tacos

Smoky-Paprika-Chicken-Tacos-35-New-Food-Recipes-of-Spanish-Taste

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

Stuffed-Bell-Peppers-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove seeds and membranes.
  3. Mix cooked quinoa, black beans, corn kernels, diced tomatoes, shredded cheddar cheese, smoked paprika, salt and pepper.
  4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
  5. Bake for 25-30 minutes until the peppers are tender and the filling is heated.
  6. Serve hot.

Chorizo and Potato Hash

Chorizo-and-Potato-Hash-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Heat a skillet over medium heat and cook the chorizo slices until browned.
  2. Remove from the skillet and set aside.
  3. In the same skillet, add diced potatoes and cook until golden and crispy.
  4. Add chopped onion, diced red bell pepper, minced garlic, smoked paprika, salt and pepper.
  5. Cook until vegetables are tender.
  6. Return the cooked chorizo to the skillet and mix well.
  7. Make four wells in the hash mixture and crack an egg into each well.
  8. Cover and cook until eggs are set to your liking.
  9. Garnish with chopped parsley before serving.

Shrimp and Chorizo Skewers

Shrimp-and-Chorizo-Skewers-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Mix lemon juice, minced garlic, olive oil, smoked paprika, salt and pepper.
  2. Add shrimp to the bowl and toss to coat.
  3. Marinate for 15 minutes.
  4. Thread marinated shrimp and sliced chorizo alternately onto skewers.
  5. Preheat the grill or grill pan to medium-high heat.
  6. Grill skewers for 2-3 minutes per side until shrimp are pink and cooked.
  7. Serve hot with your favorite dipping sauce.

Beef and Potato Empanadas

Beef-and-Potato-Empanadas-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, brown ground beef over medium heat.
  3. Add diced potatoes, chopped onion, minced garlic, smoked paprika, salt and pepper.
  4. Cook until potatoes are tender.
  5. Roll out the pie crust and cut it into circles using a cookie cutter or a glass.
  6. Spoon beef and potato mixture onto each pie crust circle.
  7. Fold over and crimp edges with a fork to seal.
  8. Place empanadas on a baking sheet lined with parchment paper.
  9. Brush the tops with beaten egg.
  10. Bake for 20-25 minutes until golden brown.
  11. Serve warm.

Lamb and Eggplant Stew

Lamb-and-Eggplant-Stew-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. In a large pot, brown diced lamb over medium heat.
  2. Add chopped onion and minced garlic and cook until softened.
  3. Stir in diced eggplant, diced tomatoes, beef broth, smoked paprika, cumin, salt and pepper.
  4. Bring to a simmer.
  5. Cover and let simmer for 45 minutes to 1 hour until the lamb is tender and flavors are well combined.
  6. Serve hot, garnished with chopped parsley.

Grilled Swordfish with Romesco Sauce

Grilled-Swordfish-with-Romesco-Sauce-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat the grill to medium-high heat.
  2. Season swordfish steaks with salt and pepper.
  3. Grill swordfish steaks for 4-5 minutes per side until cooked.
  4. Combine almonds, roasted red bell pepper, minced garlic, olive oil and sherry vinegar.
  5. Blend until smooth.
  6. Serve grilled swordfish steaks with romesco sauce on top.

Chickpea and Spinach Stew

Chickpea-and-Spinach-Stew-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Sauté chopped onion and minced garlic until softened.
  2. Stir in drained chickpeas, diced tomatoes, vegetable broth, smoked paprika, cumin, salt and pepper.
  3. Bring to a simmer.
  4. Add fresh spinach and cook until wilted.
  5. Serve hot.

Pork Tenderloin with Mojo Sauce

Pork-Tenderloin-with-Mojo-Sauce-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 10 minutes
Total Time: 35 minutes

Ingredients:

  • 2 pork tenderloins
  • 3 cloves of garlic, minced
  • 1/4 cup of orange juice
  • 2 tbsp of lime juice
  • 1 tsp of cumin
  • 1/2 tsp of oregano
  • Salt and pepper to taste

Directions:

  • Preheat oven to 400°F (200°C).
  • Season pork tenderloins with minced garlic, orange juice, lime juice, cumin, oregano, salt and pepper.
  • Roast in the oven for 20-25 minutes until pork is cooked.
  • Rest it for 5 minutes before slicing.
  • Serve with mojo sauce on the side.

Cauliflower Rice Paella

Cauliflower-Rice-Paella-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. In a large skillet, sauté chopped onion and diced red bell pepper until softened.
  2. Stir in grated cauliflower, frozen peas, diced tomatoes, smoked paprika, saffron threads, salt and pepper.
  3. Cook until cauliflower is tender.
  4. Serve hot with lemon wedges for squeezing over the paella.

Beef and Mushroom Pinchos

Beef-and-Mushroom-Pinchos-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Heat olive oil over medium heat.
  2. Sauté chopped onion and minced garlic until softened.
  3. Add beef sirloin cubes and cook until browned on all sides.
  4. Stir in sliced mushrooms, smoked paprika, salt and pepper.
  5. Cook until mushrooms are tender.
  6. Thread beef and mushroom mixture onto wooden skewers.
  7. Grill skewers for 2-3 minutes per side until beef is cooked to your liking.
  8. Serve hot.

Cod with Garlic Aioli

Cod-with-Garlic-Aioli-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts:

  • Calories per serving: 220
  • Fat: 10g
  • Carbs: 1g
  • Protein: 30g

Ingredients:

  • 4 cod fillets
  • 2 tbsp of olive oil
  • 4 cloves of garlic, minced
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. Preheat oven to 400°F (200°C).
  2. Place cod fillets on a baking sheet lined with parchment paper.
  3. Mix olive oil, minced garlic, lemon juice, salt and pepper.
  4. Brush the olive oil mixture over the cod fillets.
  5. Bake for 15-20 minutes until the cod is flaky and cooked.
  6. Serve hot, garnished with chopped parsley and garlic aioli on the side.

Lentil Soup with Chorizo

Lentil-Soup-with-Chorizo-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 10 minutes
Total Time: 50 minutes

Nutrition Facts:

  • Calories per serving: 320
  • Fat: 15g
  • Carbs: 30g
  • Protein: 20g

Ingredients:

  • 1 cup of dried green lentils
  • 2 chorizo sausages, sliced
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves of garlic, minced
  • 4 cups of chicken broth
  • 1 tsp of smoked paprika
  • Salt and pepper to taste

Directions:

  1. Sauté chopped onion and minced garlic until softened.
  2. Add sliced chorizo sausages and cook until browned.
  3. Stir in dried green lentils, diced carrots, chicken broth, smoked paprika, salt and pepper.
  4. Bring to a simmer.
  5. Cover and let simmer for 30-40 minutes until lentils are tender.
  6. Serve hot.

Roasted Vegetable Paella

Roasted-Vegetable-Paella-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 15 minutes
Total Time: 50 minutes

Ingredients:

  • 2 cups of Arborio rice
  • 4 cups of vegetable broth
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup of cherry tomatoes
  • 1 tsp of smoked paprika
  • Salt and pepper to taste
  • Lemon wedges for serving

Directions:

  1. Preheat oven to 400°F (200°C).
  2. Combine Arborio rice, chopped onion, minced garlic, sliced red and yellow bell peppers, sliced zucchini, cherry tomatoes, smoked paprika, salt and pepper.
  3. Pour vegetable broth over the rice and vegetables.
  4. Cover the baking dish with foil and bake for 30-35 minutes until rice is cooked and vegetables are tender.
  5. Serve hot with lemon wedges for squeezing over the paella.

Grilled Vegetable Salad with Romesco Sauce

Grilled-Vegetable-Salad-with-Romesco-Sauce-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat the grill to medium-high heat.
  2. Brush-sliced zucchini, red bell peppers, eggplant and red onion with olive oil.
  3. Season with salt and pepper.
  4. Grill vegetables for 3-4 minutes per side until tender and grill marks appear.
  5. Arrange grilled vegetables on a serving platter.
  6. Serve with romesco sauce on the side.

Churros with Chocolate Dipping Sauce

Churros-with-Chocolate-Dipping-Sauce-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts:

  • Calories per serving: 280
  • Fat: 20g
  • Carbs: 23g
  • Protein: 4g

Ingredients:

  • 1 cup of water
  • 1/2 cup of unsalted butter
  • 1 tbsp of granulated sugar
  • 1/4 tsp of salt
  • 1 cup of all-purpose flour
  • 2 eggs
  • Vegetable oil for frying
  • 1/2 cup of dark chocolate chips
  • 1/4 cup of heavy cream

Directions:

  1. Bring water, butter, sugar and salt to a boil.
  2. Remove from heat.
  3. Stir in flour until the mixture forms a ball.
  4. Beat in eggs, one at a time, until smooth.
  5. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
  6. Transfer churro dough to a piping bag fitted with a star tip.
  7. Pipe 4-inch strips of dough into the hot oil, cutting with scissors.
  8. Fry until golden brown.
  9. Drain churros on paper towels.
  10. Heat chocolate chips and heavy cream in 30-second intervals until melted, stirring until smooth.
  11. Serve churros warm with chocolate dipping sauce.

Almond Cake 

Almond-Cake-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9-inch cake pan.
  3. Beat almond flour, granulated sugar, eggs, lemon zest, orange zest and almond extract until smooth.
  4. Pour batter into the prepared cake pan.
  5. Bake for 25-30 minutes until golden and set.
  6. Let cool completely before removing from the pan.
  7. Dust with powdered sugar before serving.

Orange Flan

Orange-Flan-35-New-Food-Recipes-of-Spanish-Taste

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:

  1. Preheat oven to 350°F (175°C).
  2. Heat granulated sugar and water over medium heat, stirring until sugar is dissolved.
  3. Continue cooking without stirring until the syrup turns golden brown.
  4. Pour caramelized sugar into the bottom of a 9-inch round cake pan, tilting to coat the bottom evenly.
  5. Beat eggs, sweetened condensed milk, whole milk, orange zest and vanilla extract until well combined.
  6. Pour the mixture over the caramelized sugar into the cake pan.
  7. Place the cake pan in a larger baking dish.
  8. Pour hot water into the larger baking dish until it reaches halfway up the sides of the cake pan.
  9. Bake for 50-60 minutes until the flan is set.
  10. Let cool before refrigerating for at least 4 hours or overnight.
  11. To serve, run a knife around the edge of the pan and invert onto a serving plate.

Chilled Rice Pudding 

Chilled-Rice-Pudding-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 5 minutes
Total Time: 3 hours

Nutrition Facts:

  • Calories per serving: 220
  • Fat: 4g
  • Carbs: 40g
  • Protein: 6g

Ingredients:

  • 1 cupof Arborio rice
  • 4 cups of whole milk
  • 1/2 cup of granulated sugar
  • 1 cinnamon stick
  • Zest of 1 lemon
  • 1/2 cup of raisins (optional)
  • Ground cinnamon for garnish

Directions:

  1. Combine Arborio rice, whole milk, granulated sugar, cinnamon stick, lemon zest and raisins (if using).
  2. Bring to a simmer over medium heat, stirring frequently.
  3. Reduce heat to low and simmer gently for 30-40 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
  4. Remove from heat and let cool slightly.
  5. Remove the cinnamon stick and transfer the rice pudding to serving dishes.
  6. Refrigerate for at least 2 hours or until chilled.
  7. Serve cold, sprinkled with ground cinnamon.

Fig and Walnut Cake

Fig-and-Walnut-Cake-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 20 minutes
Total Time: 1 hour 15 minutes

Nutrition Facts:

  • Calories per serving: 280
  • Fat: 12g
  • Carbs: 40g
  • Protein: 4g

Ingredients:

  • 1 1/2 cups of dried figs, chopped
  • 1 cup of boiling water
  • 1/2 cup of unsalted butter, softened
  • 1 cup of brown sugar
  • 2 eggs
  • 1 1/2 cups of all-purpose flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of ground cinnamon
  • 1/4 tsp of ground nutmeg
  • 1/2 cup of chopped walnuts

Directions:

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9-inch cake pan.
  3. In one bowl, pour boiling water over chopped dried figs and let sit for 10 minutes.
  4. In another bowl, cream softened butter and brown sugar until light and fluffy.
  5. Beat in eggs one at a time.
  6. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and nutmeg.
  7. Gradually add the dry ingredients to the creamed mixture.
  8. Fold in soaked figs and chopped walnuts.
  9. Pour batter into the prepared cake pan.
  10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  11. Let cool before slicing and serving.

Garlic Shrimp 

Garlic-Shrimp-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts:

  • Calories per serving: 220
  • Fat: 14g
  • Carbs: 2g
  • Protein: 20g

Ingredients:

  • 1 lb of large shrimp, peeled and deveined
  • 4 cloves of garlic, thinly sliced
  • 1/4 cup of olive oil
  • 1/4 tsp of red pepper flakes
  • 1 tbsp of chopped parsley
  • Salt to taste
  • Crusty bread for serving

Directions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add sliced garlic and red pepper flakes.
  3. Cook until the garlic is golden but not burnt.
  4. Add shrimp to the skillet and cook for 2-3 minutes until pink and cooked.
  5. Season with salt and sprinkle with chopped parsley.
  6. Serve hot with crusty bread for dipping in the flavorful oil.

Stuffed Bell Peppers with Rice and Beef

Stuffed-Bell-Peppers-with-Rice-and-Beef-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 20 minutes
Total Time: 55 minutes

Nutrition Facts:

  • Calories per serving: 320
  • Fat: 15g
  • Carbs: 25g
  • Protein: 20g

Ingredients:

  • 4 large bell peppers
  • 1 lb of ground beef
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup of cooked rice
  • 1 can of diced tomatoes
  • 1 tsp of smoked paprika
  • Salt and pepper to taste
  • Shredded cheese for topping

Directions:

  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove seeds and membranes.
  3. Cook ground beef with chopped onion and minced garlic until browned.
  4. Stir in cooked rice, diced tomatoes, smoked paprika, salt and pepper.
  5. Cook for 5 minutes.
  6. Stuff each bell pepper with the beef and rice mixture.
  7. Top with shredded cheese.
  8. Place stuffed peppers in a baking dish and cover with foil.
  9. Bake for 30-35 minutes until peppers are tender.
  10. Serve hot.

Chicken and Rice Casserole

Chicken-and-Rice-Casserole-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 15 minutes
Total Time: 50 minutes

Nutrition Facts:

  • Calories per serving: 320
  • Fat: 8g
  • Carbs: 35g
  • Protein: 25g

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1 cup of long-grain white rice
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can of diced tomatoes
  • 2 cups of chicken broth
  • 1 tsp of smoked paprika
  • Salt and pepper to taste
  • Chopped parsley for garnish

Directions:

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, brown chicken thighs on both sides.
  3. Remove and set aside.
  4. In the same skillet, sauté chopped onion and minced garlic until softened.
  5. Stir in diced bell peppers, diced tomatoes, long-grain white rice, chicken broth, smoked paprika, salt and pepper.
  6. Nestle browned chicken thighs into the rice mixture.
  7. Cover the skillet with a lid or foil and bake for 25-30 minutes until the chicken is cooked and the rice is tender.
  8. Garnish with chopped parsley before serving.

Vegetable Paella

Vegetable-Paella-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 15 minutes
Total Time: 45 minutes

Nutrition Facts:

  • Calories per serving: 280
  • Fat: 2g
  • Carbs: 60g
  • Protein: 6g

Ingredients:

  • 2 cups of Arborio rice
  • 4 cups of vegetable broth
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup of cherry tomatoes
  • 1 cup of frozen peas
  • 1 tsp of smoked paprika
  • Salt and pepper to taste
  • Lemon wedges for serving

Directions:

  1. In a large skillet, sauté chopped onion and minced garlic until softened.
  2. Stir in sliced red and yellow bell peppers, sliced zucchini, cherry tomatoes, frozen peas, smoked paprika, salt and pepper.
  3. Cook for 5-7 minutes until vegetables are slightly tender.
  4. Add Arborio rice and stir to coat with the vegetable mixture.
  5. Pour vegetable broth into the skillet and bring to a simmer.
  6. Cover and let simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
  7. Serve hot with lemon wedges for squeezing over the paella.

Crema Catalana

Crema-Catalana-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 15 minutes
Total Time: 3 hours

Nutrition Facts:

  • Calories per serving: 280
  • Fat: 8g
  • Carbs: 45g
  • Protein: 6g

Ingredients:

  • 4 cups of whole milk
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 cinnamon stick
  • 6 egg yolks
  • 1 cup of granulated sugar
  • 2 tbsp of cornstarch
  • Granulated sugar for caramelizing

Directions:

  1. Heat whole milk, lemon zest, orange zest, and cinnamon stick over medium heat until almost boiling.
  2. Remove from heat and let infuse for 15 minutes.
  3. Whisk egg yolks, granulated sugar and cornstarch until smooth.
  4. Strain the infused milk mixture into the egg yolk mixture, whisking constantly.
  5. Return the mixture to the saucepan and cook over low heat, stirring until thickened.
  6. Pour the custard into individual ramekins and let cool to room temperature.
  7. Refrigerate for at least 2 hours or until set.
  8. Before serving, sprinkle a thin layer of granulated sugar over the surface of each crema catalana and caramelize with a kitchen torch or under the broiler.
  9. Serve chilled.

Cinnamon Churro Ice Cream

Cinnamon-Churro-Ice-Cream-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 15 minutes
Total Time: 4 hours

Nutrition Facts:

  • Calories per serving: 320
  • Fat: 20g
  • Carbs: 30g
  • Protein: 4g

Ingredients:

  • 2 cups of heavy cream
  • 1 cup of whole milk
  • 3/4 cup of granulated sugar
  • 1 tsp of vanilla extract
  • 1/2 tsp of ground cinnamon
  • Pinch of salt
  • Churro pieces (store-bought or homemade)
  • Cinnamon sugar for dusting

Directions:

  1. Heat heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon and a pinch of salt over medium heat until sugar is dissolved.
  2. Remove from heat and let cool completely.
  3. Transfer the cooled mixture to an ice cream maker and churn according to the manufacturer’s instructions.
  4. During the last few minutes of churning, add churro pieces to the ice cream.
  5. Transfer churned ice cream to a freezer-safe container and freeze until firm.
  6. Serve scoops of ice cream sprinkled with cinnamon sugar.

Tres Leches Cake

Tres-Leches-Cake-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 20 minutes
Total Time: 3 hours

Nutrition Facts:

  • Calories per serving: 380
  • Fat: 18g
  • Carbs: 45g
  • Protein: 8g

Ingredients:

  • 1 cup of all-purpose flour
  • 1 1/2 tsp of baking powder
  • Pinch of salt
  • 4 eggs, separated
  • 1 cup of granulated sugar, divided
  • 1/3 cup of whole milk
  • 1 tsp of vanilla extract
  • 1 can (12 oz) of evaporated milk
  • 1 can (14 oz) of sweetened condensed milk
  • 1 cup of heavy cream
  • Ground cinnamon for garnish

Directions:

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9×13-inch baking dish.
  3. Sift all-purpose flour, baking powder and a pinch of salt.
  4. In another bowl, beat egg yolks with 3/4 cup granulated sugar until pale and fluffy.
  5. Stir in whole milk and vanilla extract.
  6. Gradually add the flour mixture to the egg yolk mixture, stirring until well combined.
  7. In a separate bowl, beat egg whites until soft peaks form.
  8. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
  9. Gently fold beaten egg whites into the batter until incorporated.
  10. Pour batter into the prepared baking dish and spread evenly.
  11. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
  12. Let the cake cool in the baking dish for 10 minutes.
  13. Whisk evaporated milk, sweetened condensed milk and heavy cream until well combined.
  14. Poke holes all over the cake using a skewer or fork.
  15. Slowly pour the milk mixture over the warm cake, allowing it to soak in.
  16. Refrigerate the cake for at least 2 hours or overnight.
  17. Before serving, sprinkle ground cinnamon over the top.

Chocolate and Orange Tart

Chocolate-and-Orange-Tart-1-35-New-Food-Recipes-of-Spanish-Taste

Chocolate-and-Orange-Tart-2-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 20 minutes
Total Time: 3 hours

Nutrition Facts:

  • Calories per serving: 320
  • Fat: 25g
  • Carbs: 25g
  • Protein: 4g

Ingredients:

  • 1 1/2 cups of chocolate cookie crumbs
  • 6 tbsp of unsalted butter, melted
  • 1 cup of heavy cream
  • 8 oz of dark chocolate, chopped
  • Zest of 1 orange
  • 1/4 cup of granulated sugar
  • Pinch of salt
  • Orange segments for garnish

Directions:

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9-inch tart pan with a removable bottom.
  3. Combine chocolate cookie crumbs and melted butter.
  4. Press the mixture into the bottom and up the sides of the prepared tart pan.
  5. Bake the crust for 10-12 minutes until set. Let cool completely.
  6. Heat heavy cream until just simmering.
  7. Remove from heat and add chopped dark chocolate, orange zest, granulated sugar and a pinch of salt.
  8. Let sit for 1 minute.
  9. Stir the chocolate mixture until smooth and well combined.
  10. Pour the chocolate filling into the cooled crust and spread evenly.
  11. Refrigerate the tart for at least 2 hours until set.
  12. Before serving, garnish with orange segments.

Almond and Olive Oil Cake 

Almond-and-Olive-Oil-Cake-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 15 minutes
Total Time: 1 hour

Nutrition Facts:

  • Calories per serving: 280
  • Fat: 18g
  • Carbs: 25g
  • Protein: 6g

Ingredients:

  • 1 cup of almond flour
  • 1 cup of all-purpose flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • Pinch of salt
  • 3/4 cup of granulated sugar
  • 1/2 cup of extra virgin olive oil
  • 3 large eggs
  • Zest of 1 lemon
  • 1/4 cup of sliced almonds for topping
  • Powdered sugar for dusting

Directions:

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. Sift almond flour, all-purpose flour, baking powder, baking soda and a pinch of salt.
  4. In another bowl, whisk granulated sugar, extra virgin olive oil, eggs and lemon zest until well combined.
  5. Gradually add the flour mixture to the wet ingredients, stirring until smooth.
  6. Pour batter into the prepared cake pan and smooth the top.
  7. Sprinkle sliced almonds evenly over the batter.
  8. Bake for 30-35 minutes until golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Dust with powdered sugar before serving.

Caramelized Banana Dessert 

Caramelized-Banana-Dessert-35-New-Food-Recipes-of-Spanish-Taste

Prep Time: 5 minutes
Total Time: 20 minutes

Nutrition Facts:

  • Calories per serving: 180
  • Fat: 6g
  • Carbs: 35g
  • Protein: 2g

Ingredients:

  • 4 ripe bananas, peeled and halved lengthwise
  • 1/4 cup of brown sugar
  • 2 tbsp of unsalted butter, melted
  • 1/2 tsp of ground cinnamon
  • Vanilla ice cream for serving

Directions:

  1. Preheat oven to 375°F (190°C).
  2. Grease a baking dish with butter.
  3. Place halved bananas in the prepared baking dish, cut side up.
  4. Mix brown sugar, melted butter and ground cinnamon until combined.
  5. Drizzle the brown sugar mixture over the bananas.
  6. Bake for 15-20 minutes until bananas are caramelized and tender.
  7. Serve hot with a scoop of vanilla ice cream.

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