19+ Best Spanish Recipes

Spanish cooking runs on a handful of humble things: good olive oil, garlic, sweet smoked paprika, and tomatoes ripe enough to eat like fruit. Build a meal around those, and you’re already halfway to Seville.

For home cooks craving real Spanish flavor, the smartest starting points are Tortilla Española, Patatas Bravas, and Gazpacho Andaluz, three dishes that use pantry basics but taste like a trip abroad. Paella Valenciana rewards patience on a lazy Sunday. Gambas al Ajillo comes together in under ten minutes for a weeknight craving. Whatever the occasion, this lineup of 19+ classic Spanish recipes covers tapas, mains, soups, and the kind of desserts worth saving room for.

Every recipe here uses ingredients you can find at a regular grocery store, with substitutions noted where they matter. Grab a glass of wine, maybe some Sangría, and let’s get cooking.

1. Paella Valenciana

This is the paella everyone pictures: saffron-tinted rice studded with chicken, rabbit, and green beans, cooked in a wide shallow pan until a crisp crust forms on the bottom.

Yield: 6 servings | Prep: 20 min | Cook: 45 min

• 2 lbs chicken thighs, bone-in
• 1 lb rabbit or additional chicken, cut into pieces
• 1/4 cup olive oil
• 1 cup green beans, trimmed
• 1 cup lima beans
• 2 ripe tomatoes, grated
• 1 tsp sweet paprika
• 1/2 tsp saffron threads
• 2 cups Bomba rice
• 5 cups chicken stock, hot
• Salt to taste
• Lemon wedges, for serving

1. Heat oil in a paella pan; brown chicken and rabbit, 8 minutes.
2. Add beans, cook 5 minutes.
3. Stir in grated tomato and paprika, cook 2 minutes.
4. Add rice, stir to coat.
5. Pour in hot stock with saffron, do not stir again.
6. Simmer uncovered 20 minutes until liquid absorbs and socarrat forms.
7. Rest 5 minutes, serve with lemon.

2. Tortilla Española

This thick potato and egg omelet is Spain’s ultimate comfort food, crisp-edged outside and soft and custardy in the middle.

Yield: 4 servings | Prep: 15 min | Cook: 25 min

• 4 medium potatoes, thinly sliced
• 1 large onion, thinly sliced
• 1 cup olive oil
• 6 large eggs
• Salt to taste

1. Fry potatoes and onion in oil over low heat, 20 minutes, until tender.
2. Drain, reserving 2 tbsp oil.
3. Whisk eggs with salt, fold in potatoes.
4. Heat reserved oil in a nonstick skillet, pour in mixture.
5. Cook 4 minutes, flip using a plate, cook 3 more minutes.
6. Slice into wedges once set.

3. Patatas Bravas

Crispy fried potato cubes get doused in smoky tomato sauce and a drizzle of garlicky aioli, the tapas bar classic that disappears fast off any shared plate.

Yield: 4 servings | Prep: 15 min | Cook: 20 min

• 4 potatoes, cubed
• Oil for frying
• 1 cup crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 1/2 cup mayonnaise
• 1 clove garlic, minced

1. Fry potato cubes until golden, about 10 minutes; drain.
2. Simmer tomatoes with paprika and cayenne, 8 minutes.
3. Mix mayonnaise with garlic for aioli.
4. Plate potatoes, spoon bravas sauce and aioli on top.

Serve immediately while the edges stay crackly. Check our 25 Spanish recipes collection for more tapas-style bites.

4. Gambas al Ajillo

Sizzling garlic shrimp in olive oil is a five-ingredient tapa that tastes like far more effort than it actually takes.

Yield: 4 servings | Prep: 10 min | Cook: 6 min

• 1 lb shrimp, peeled, tails on
• 1/2 cup olive oil
• 6 cloves garlic, sliced
• 1/2 tsp red pepper flakes
• 2 tbsp parsley, chopped
• Salt to taste

1. Heat oil in a skillet over medium heat.
2. Add garlic and pepper flakes, cook 1 minute until fragrant.
3. Add shrimp, cook 2 minutes per side until pink.
4. Season with salt, sprinkle parsley.
5. Serve bubbling hot with crusty bread for dipping.

5. Gazpacho Andaluz

This chilled tomato soup is summer in a bowl, bright with vinegar and cooled by cucumber, no stove required.

Yield: 6 servings | Prep: 15 min, plus chilling

• 2 lbs ripe tomatoes, chopped
• 1 cucumber, peeled
• 1 green bell pepper
• 1/4 onion
• 1 clove garlic
• 1/4 cup olive oil
• 2 tbsp sherry vinegar
• 1 cup stale bread, torn
• Salt to taste

1. Soak bread in water 5 minutes, squeeze dry.
2. Blend all ingredients until smooth.
3. Strain for silkier texture if desired.
4. Chill at least 2 hours.
5. Serve with diced cucumber and a swirl of olive oil on top.

6. Croquetas de Jamón

These golden, béchamel-filled fritters studded with cured ham are the ultimate bar snack, crunchy outside and almost molten within.

Yield: 20 croquetas | Prep: 30 min, plus chilling | Cook: 15 min

• 4 tbsp butter
• 1/2 cup flour
• 2 cups milk, warm
• 1 cup jamón, finely diced
• 1 cup breadcrumbs
• 2 eggs, beaten
• Oil for frying

1. Melt butter, whisk in flour, cook 2 minutes.
2. Gradually add warm milk, stirring until thick.
3. Fold in jamón, chill mixture 2 hours.
4. Shape into small logs, coat in egg then breadcrumbs.
5. Fry at 350°F until golden, 3 minutes.

7. Pan con Tomate

Toasted bread rubbed with garlic and ripe tomato, finished with good olive oil, is the simplest Spanish recipe on this list and one of the most satisfying.

Yield: 4 servings | Prep: 10 min | Cook: 5 min

• 4 slices rustic bread
• 1 clove garlic, halved
• 2 ripe tomatoes, halved
• Olive oil, for drizzling
• Flaky salt

1. Toast bread until golden and crisp.
2. Rub each slice with cut garlic.
3. Rub tomato halves over bread, letting the flesh soak in.
4. Drizzle with olive oil, sprinkle salt.

This one pairs beautifully with our best Spanish recipes that lean on similarly simple, ripe ingredients.

8. Fabada Asturiana

This hearty white bean stew from Asturias simmers chorizo, morcilla, and pork until the broth turns deep and silky.

Yield: 6 servings | Prep: 15 min, plus soaking | Cook: 2 hours

• 1 lb dried fabada beans, soaked overnight
• 1/2 lb chorizo
• 1/2 lb morcilla (blood sausage)
• 1/2 lb pork belly
• 1 onion, whole
• 2 cloves garlic
• 1 tsp saffron threads
• Salt to taste

1. Cover beans and meats with water in a large pot.
2. Add onion and garlic, bring to a gentle simmer.
3. Cook 1.5 hours, skimming foam occasionally.
4. Stir in saffron, simmer 30 more minutes until beans are creamy.
5. Season with salt, rest 10 minutes before serving.

9. Pulpo a la Gallega

Tender octopus slices sit on olive-oil-soaked potato rounds, dusted with paprika in this Galician classic known for its smoky, briny bite.

Yield: 4 servings | Prep: 10 min | Cook: 45 min

• 2 lbs octopus, cleaned
• 2 potatoes, boiled and sliced
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• Flaky salt

1. Dip octopus into boiling water three times, then fully submerge.
2. Simmer 40 minutes until fork-tender.
3. Slice octopus into rounds.
4. Arrange over potato slices.
5. Drizzle oil, dust with paprika and salt.

10. Pisto Manchego

This slow-cooked vegetable medley of zucchini, peppers, and tomato is Spain’s answer to ratatouille, often topped with a fried egg for a simple supper.

Yield: 4 servings | Prep: 15 min | Cook: 35 min

• 1/4 cup olive oil
• 1 onion, diced
• 2 zucchini, diced
• 2 bell peppers, diced
• 3 tomatoes, grated
• 1 tsp sugar
• Salt to taste
• 4 fried eggs, optional

1. Sauté onion in oil until soft, 5 minutes.
2. Add zucchini and peppers, cook 15 minutes.
3. Stir in tomato and sugar, simmer 15 minutes until thick.
4. Season with salt.
5. Top with a fried egg if serving as a main.

11. Albóndigas en Salsa

Tender beef and pork meatballs simmer in a brothy almond-thickened sauce, a homey dish found on nearly every Spanish family table.

Yield: 4 servings | Prep: 20 min | Cook: 30 min

• 1 lb ground beef and pork mix
• 1 egg
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 onion, diced
• 1 cup crushed tomatoes
• 1/4 cup almonds, ground
• 1 cup beef stock

1. Mix meat, egg, breadcrumbs, and half the garlic; form meatballs.
2. Brown meatballs in oil, set aside.
3. Sauté onion and remaining garlic, add tomatoes and stock.
4. Stir in ground almonds.
5. Return meatballs to sauce, simmer 20 minutes.

12. Huevos Rotos

“Broken eggs” over crispy fries and jamón is a rustic Madrid favorite meant to be stirred together messily before eating.

Yield: 2 servings | Prep: 10 min | Cook: 15 min

• 2 potatoes, cut into fries
• Oil for frying
• 4 eggs
• 2 oz jamón, torn into pieces
• Salt to taste

1. Fry potatoes until golden and crisp, drain.
2. Fry eggs sunny-side up in the same oil.
3. Layer fries on a plate, top with jamón.
4. Place eggs over the top, break yolks to let them run.
5. Season with salt, serve right away.

13. Empanada Gallega

This Galician savory pie layers a tuna, tomato, and pepper filling between golden bread-like dough, perfect sliced for a picnic or packed lunch.

Yield: 8 servings | Prep: 30 min | Cook: 35 min

• 2 1/2 cups flour
• 1 packet active dry yeast
• 2/3 cup warm water
• 1/4 cup olive oil
• 2 cans tuna, drained
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup crushed tomatoes
• 1 egg, beaten

1. Mix flour, yeast, water, and oil into a dough; rest 1 hour.
2. Sauté onion and pepper until soft, stir in tomato and tuna.
3. Roll out half the dough, add filling.
4. Top with remaining dough, seal edges, brush with egg.
5. Bake at 375°F for 35 minutes until golden.

14. Bacalao al Pil-Pil

This Basque dish turns salt cod and olive oil into a silky, emulsified sauce using nothing but patience and gentle heat.

Yield: 4 servings | Prep: 10 min, plus desalting | Cook: 20 min

• 1 lb salt cod, desalted 24 hours
• 1 cup olive oil
• 4 cloves garlic, sliced
• 1 dried chili, sliced

1. Pat cod dry, leave skin on.
2. Warm oil with garlic and chili over low heat until fragrant; remove garlic.
3. Add cod skin-side down, cook gently 10 minutes without boiling.
4. Remove fish, swirl pan off heat, slowly drizzling in the gelatin-rich oil to emulsify.
5. Pour sauce over cod, serve warm.

15. Cocido Madrileño

This three-course chickpea stew simmers meats and vegetables together, then serves the broth as soup first, followed by the chickpeas and meat.

Yield: 6 servings | Prep: 15 min, plus soaking | Cook: 2.5 hours

• 1 lb dried chickpeas, soaked overnight
• 1/2 lb beef shank
• 1/2 lb chicken
• 1/4 lb chorizo
• 2 carrots
• 1 cabbage, quartered
• 1 onion
• 1 cup fine noodles

1. Simmer chickpeas, beef, and chicken in water 1.5 hours.
2. Add chorizo, carrots, and onion, cook 45 minutes.
3. Add cabbage, cook 20 more minutes.
4. Strain broth, cook noodles in it for a first course.
5. Serve chickpeas, meats, and vegetables as the second course.

16. Churros con Chocolate

Crisp, ridged fried dough dunked in thick drinking chocolate is the Spanish breakfast (or midnight snack) that needs no introduction.

Yield: 4 servings | Prep: 10 min | Cook: 15 min

• 1 cup water
• 2 tbsp sugar
• 1/4 cup butter
• 1 cup flour
• Oil for frying
• 1 cup sugar and cinnamon, for coating
• 7 oz dark chocolate
• 1 cup milk

1. Boil water, sugar, and butter; stir in flour until a dough forms.
2. Pipe dough into hot oil at 375°F, fry 3 minutes until golden.
3. Roll in cinnamon sugar.
4. Melt chocolate with milk over low heat until thick.
5. Serve churros with chocolate for dipping.

17. Crema Catalana

This custard dessert is Catalonia’s answer to crème brûlée, scented with lemon and cinnamon under a crackling caramelized top.

Yield: 6 servings | Prep: 15 min, plus chilling | Cook: 15 min

• 2 cups milk
• 1 cinnamon stick
• Peel of 1 lemon
• 6 egg yolks
• 1/2 cup sugar
• 2 tbsp cornstarch

1. Warm milk with cinnamon and lemon peel, steep 10 minutes, strain.
2. Whisk yolks, sugar, and cornstarch; temper with warm milk.
3. Return to pot, cook until thickened, 8 minutes.
4. Pour into ramekins, chill 3 hours.
5. Sprinkle sugar on top, caramelize with a torch before serving.

For more spoonable classics, browse our best Spanish desserts.

18. Tarta de Santiago

This almond cake from Galicia skips flour entirely, relying on ground almonds for a moist, dense crumb dusted with powdered sugar in a cross pattern.

Yield: 8 servings | Prep: 15 min | Cook: 35 min

• 2 1/2 cups ground almonds
• 1 cup sugar
• 5 eggs
• Zest of 1 lemon
• 1 tsp cinnamon
• Powdered sugar, for dusting

1. Beat eggs and sugar until pale.
2. Fold in almonds, lemon zest, and cinnamon.
3. Pour into a greased 9-inch pan.
4. Bake at 350°F for 35 minutes until set.
5. Cool, dust with powdered sugar using a St. James cross stencil.

Explore 25 Spanish desserts for more almond-based bakes like this one.

19. Sangría

This fruity red wine punch is the easiest crowd-pleaser on the list, needing only an overnight soak to taste its best.

Yield: 8 servings | Prep: 15 min, plus chilling

• 1 bottle Spanish red wine
• 1/4 cup brandy
• 1/4 cup orange juice
• 2 tbsp sugar
• 1 orange, sliced
• 1 apple, sliced
• 1 cinnamon stick
• Sparkling water, optional

1. Combine wine, brandy, orange juice, and sugar in a pitcher.
2. Add fruit and cinnamon stick.
3. Chill overnight for best flavor.
4. Top with sparkling water before serving over ice.

Spanish Pantry Essentials

A handful of ingredients show up again and again in this list, and keeping them stocked makes Spanish cooking far less daunting.

Olive oil is the backbone of nearly every recipe here. A good Spanish extra virgin variety, used generously, is what gives gazpacho and pan con tomate their rounded flavor.

Smoked paprika (pimentón) brings the smoky depth found in patatas bravas and chorizo. Sweet and hot versions both have a place in the cabinet.

Saffron turns plain rice into paella gold. A small pinch goes further than you’d expect, so buy threads, not powder, for the best flavor.

Sherry vinegar adds the tang that balances rich stews and bright soups alike. Jamón, Bomba rice, and canned tuna in olive oil round out the list of things worth having on hand before diving into any of these dishes.

If Mediterranean flavors appeal beyond Spain, our best Mediterranean recipes share many of the same pantry staples.

Tips for Cooking Spanish Recipes at Home

Good Spanish cooking leans on technique more than fancy equipment. A heavy, wide pan matters more than a specialty paella dish for most of these recipes.

Taste the oil you’re using before cooking with it. Spanish dishes use so much olive oil that a bitter or stale bottle will throw off the whole dish.

Don’t rush the sofrito. The slow-cooked onion, garlic, and tomato base under dishes like pisto and albóndigas needs real time on low heat to turn sweet and deep.

Buy good canned seafood and cured meats. Jamón ibérico, quality tuna in oil, and real chorizo make a bigger difference than any technique when the ingredient list is this short.

Serve tapas in small batches rather than all at once. Spreading courses out, the way Spanish bars do, keeps the meal feeling social instead of rushed. For a broader spread of global comfort food to round out your menu, our best Latin food recipes to enjoy make a natural next stop.