Spanish cuisine offers a vibrant mix of flavors, textures, and traditions that have captivated food lovers worldwide. From the coastal regions with their seafood specialties to the hearty dishes of the interior, Spanish cooking combines simple ingredients with bold seasonings.
You’ll discover everything from classic tapas like garlicky shrimp and jamón croquetas to more substantial dishes such as paella and cochinillo asado. Whether you’re planning a tapas night or looking to expand your cooking repertoire, these Spanish recipes will bring the taste of Spain to your table.
1. Tortilla Española (Spanish Potato Omelet)
Tortilla Española is a classic Spanish dish made with simple ingredients: eggs, potatoes, onions, and olive oil. Unlike Mexican tortillas, this is a thick omelet that’s a staple in Spanish cuisine.
To make this dish, slice potatoes and onions thinly, then cook them slowly in olive oil until tender. Once cooked, mix them with beaten eggs and return to the pan.
Flip the tortilla to cook both sides evenly. You can serve it hot or at room temperature, cut into wedges.
It makes a perfect appetizer, main dish, or tapa.
2. Paella Valenciana
Paella Valenciana is the original version of Spain’s most famous rice dish. Traditional Valencian paella uses chicken, rabbit, and garlic, cooked until nicely browned in olive oil.
Authentic Valencian paella uses water instead of stock to cook the rice. This allows the natural flavors of the ingredients to shine through.
Cook the dish over an open fire in large, shallow pans meant for sharing with family and friends. This cooking method gives paella its distinctive socarrat—the crispy bottom layer of rice that’s highly prized.
When making paella at home, focus on quality ingredients and patience with the cooking process for best results.
3. Gambas al Ajillo (Garlic Shrimp)
Gambas al Ajillo is a classic Spanish dish that you can prepare in just 10 minutes. This simple recipe features juicy shrimp swimming in a garlicky olive oil sauce.
You only need a few ingredients to make this flavorful dish. Shrimp, garlic, olive oil, paprika, and a touch of sherry come together to create an amazing flavor combination.
The garlic infuses the olive oil, creating a fragrant base for the shrimp to cook in. The smoky paprika adds depth while the sherry brings a subtle sweetness.
Serve this dish hot with crusty bread to soak up the delicious sauce. It makes a perfect appetizer or main course.
4. Patatas Bravas with Tomato Aioli
Patatas Bravas is one of Spain’s most beloved tapas dishes. It features crispy cubed potatoes topped with a flavorful sauce.
The traditional version pairs the potatoes with a paprika-spiced tomato sauce. Many modern recipes add a creamy garlic aioli on top for extra flavor.
Fry or roast potato cubes until they’re crispy on the outside and tender inside. The tomato aioli combines mayonnaise, roasted tomatoes, and hot pepper for a perfect balance of creamy and spicy.
Serve hot with extra aioli for dipping. This simple yet delicious tapa works great as an appetizer or side dish.
5. Gazpacho Andaluz (Cold Tomato Soup)
Gazpacho Andaluz is a refreshing Spanish cold tomato soup perfect for hot summer days. This no-cook dish originates from the Andalusia region of Spain.
To make authentic gazpacho, use ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, and bread. Some recipes also include vinegar for a slight tang.
Blanch tomatoes briefly, then blend all ingredients until smooth. Traditional gazpacho doesn’t contain herbs or spices, keeping the fresh vegetable flavors as the star.
Serve your gazpacho chilled in glasses or bowls. It makes an excellent starter or light meal when temperatures rise.
6. Croquetas de Jamón (Ham Croquettes)
Croquetas de Jamón are a beloved Spanish tapa featuring a creamy béchamel filling mixed with finely ground Serrano ham. These small, cylindrical treats are coated in breadcrumbs and deep-fried until golden and crispy on the outside.
The contrast between the crunchy exterior and the velvety interior makes these croquettes irresistible. They’re typically made with a mixture of olive oil, butter, flour, and milk that creates a thick base for the ham.
You’ll find these delicious morsels in almost every tapas bar across Spain. They’re perfect as an appetizer or part of a larger spread of Spanish dishes.
7. Fabada Asturiana (White Bean Stew)
Fabada Asturiana is a hearty Spanish stew from the Asturias region that will warm you up on cold days. This dish features large white beans (fabes) cooked with a variety of cured meats.
The traditional recipe includes chorizo asturiana (smoked pork sausage), morcilla (blood sausage), and slab bacon, all simmered with beans in chicken stock. The combination creates rich, bold flavors.
Combine the beans and meats with stock and let everything simmer until tender. The beans absorb all the smoky, savory flavors from the meats.
8. Pulpo a la Gallega (Galician Octopus)
This traditional dish from Galicia showcases tender octopus at its best. Boil the octopus until perfectly tender, then slice and serve with boiled potatoes.
Drizzle olive oil, sprinkle sea salt, and dust Spanish paprika (pimentón) over the octopus and potatoes. The simplicity of these ingredients allows the natural flavor of the octopus to shine.
Prepare this at home with octopus legs, potatoes, olive oil, sweet paprika, and sea salt. The cooking process makes the octopus tender and delicious.
9. Pisto Manchego (Spanish Ratatouille)
Pisto Manchego is Spain’s answer to the French ratatouille, a flavorful vegetable dish popular in La Mancha region. This colorful mixture combines tomatoes, bell peppers, onions, garlic, and summer squash or eggplant cooked down to create a savory sauce.
Enjoy Pisto Manchego as a main course or a side dish. It’s often served with fried eggs on top for a complete meal, with the runny yolk adding richness to the vegetables.
Use summer vegetables when they’re at their peak. The slow cooking process allows the flavors to meld together beautifully.
Serve it hot or at room temperature. It pairs wonderfully with crusty bread to soak up the flavorful sauce.
10. Escalivada (Catalan Roasted Vegetables)
Escalivada is a simple yet flavorful dish from Catalonia that features roasted vegetables. The name comes from the Catalan word “escalivar,” which means “to cook in ashes.”
This dish traditionally includes eggplant, bell peppers, onions, and garlic. Roast these vegetables until they become soft and slightly charred, creating rich, smoky flavors.
After roasting, peel the vegetables, slice them, and dress with olive oil and sherry vinegar. Some recipes call for wrapping the vegetables in foil while roasting, but this is optional.
Serve Escalivada as a side dish or on toasted bread as a delicious appetizer.
11. Albóndigas in Tomato Sauce (Spanish Meatballs)
Albóndigas are traditional Spanish meatballs cooked in a flavorful tomato sauce. These tasty bites are popular as tapas but can easily become a main meal when served with bread or pasta.
Combine ground beef with eggs, rice, herbs, and spices to make albóndigas. Shape the meatballs, fry them, and then simmer in tomato sauce for about 30 minutes until fully cooked.
Spanish smoked paprika adds a distinctive smoky flavor to the sauce. Serve these meatballs with toothpicks as appetizers or with crusty bread to soak up the delicious sauce.
12. Bacalao a la Vizcaína (Cod in Red Pepper Sauce)
This classic Basque dish transforms salt cod into something truly special. The fish blends wonderfully with a rich red pepper sauce for a flavor that’s uniquely Spanish.
Bacalao a la Vizcaína comes together in about 30 minutes, making it perfect for a weeknight dinner that feels special. The dish typically includes onions and roasted red peppers that create a vibrant sauce.
Serve this flavorful cod with a potato omelette (tortilla española) or buttered rice to complete the meal. The combination of the tender fish with the sweet pepper sauce creates a balanced dish.
13. Romesco Sauce
Romesco is a vibrant Spanish sauce from Catalonia that brings dishes to life with its rich flavor profile. This tomato-based sauce combines roasted red peppers, fire-roasted tomatoes, and nuts to create a texture that’s both creamy and slightly chunky.
Make this delicious sauce in just 5 minutes using simple ingredients. The traditional recipe includes roasted tomatoes, garlic, and hazelnuts or almonds for a nutty crunch.
Serve Romesco sauce over grilled vegetables, baked potatoes, or use it as a dipping sauce for roasted artichokes. It also pairs wonderfully with chicken dishes for a flavorful Spanish-inspired meal.
14. Churros with Chocolate
Churros with chocolate is a classic Spanish treat that you can easily make at home. This sweet snack consists of fried dough coated in cinnamon sugar, served with a rich chocolate dipping sauce.
To make churros, boil water, butter, and salt in a medium saucepan. Once the mixture boils and the butter melts, turn off the heat and add flour to create the dough.
Fry the dough strips until golden brown, then roll them in cinnamon sugar. The perfect companion is a warm chocolate sauce for dipping.
15. Leche Frita (Fried Milk Dessert)
Leche frita, or “fried milk,” is a classic Spanish dessert that surprises many with its unique concept. This treat features a silky milk-based custard interior covered in a crispy outer shell.
Create a thick custard using milk, sugar, and cornstarch. After cooling and setting the mixture, cut it into shapes before coating with egg and breadcrumbs.
Refrigerate for at least 3 hours before frying. Once fried, the contrast between the crunchy exterior and creamy interior creates a delightful texture experience.
Finish this dessert with a dusting of cinnamon and sugar. The result melts in your mouth with each bite.
16. Spanish Anise Doughnuts
Spanish Anise Doughnuts, known as “Rosquillas de Anís” in Spain, are a delightful traditional sweet treat. These ring-shaped pastries have a distinctive anise flavor that makes them unique.
To make these doughnuts, use eggs, flour, sugar, and anise-infused olive oil. Some recipes also include lemon or orange zest for extra flavor.
Mix the wet ingredients first, then combine with the dry ingredients to form a dough. Shape the dough into rings before frying them until golden.
These tasty treats are perfect with a cup of coffee or tea. They’re especially popular during Spanish festivals and gatherings.
17. Suquet de Peix (Catalan Fish Stew)
Suquet de Peix is a flavorful fish stew from the coastal regions of Catalonia and Valencia. This hearty dish combines chunks of firm white fish like monkfish with a savory tomato-based broth.
You can prepare this stew in under an hour, making it perfect for weeknight dinners. The recipe uses simple ingredients but delivers rich Mediterranean flavors.
Traditionally, olive oil, fish, and seasonings form the base of the stew. You can add other seafood to customize it to your taste.
Serve it with crusty bread for a complete Spanish dining experience.
18. Arroz Negro (Black Rice with Squid Ink)
Arroz Negro is a stunning Spanish dish from the Valencia and Catalan regions. The rice gets its dramatic black color from squid ink, which adds a rich, briny flavor.
To make this dish, cook diced squid in olive oil with spring onions, peppers, and garlic. Stew the seafood before adding the rice.
Use a good fish stock as the base, similar to paella. Many recipes include prawns along with the squid for variety.
The ingredients are similar to seafood paella, but the squid ink transforms it into something uniquely delicious.
19. Txangurro (Basque Crab Rice)
Txangurro is a beloved dish from the Basque region of Spain. This flavorful crab rice combines fresh crab meat with a rich sofrito base.
The traditional version, known as “Txangurro a la Donostiarra,” comes from San Sebastian and typically uses spider crab. You can use any type of crab meat, with claw meat being a popular choice.
Mix the crab with a sauce made from tomatoes, peppers, and onions. Some modern versions incorporate Korean flavors like kimchi for a fusion twist.
You’ll find this dish served as part of tapas spreads or as a main course. It’s often finished with a light gratin of cheese on top for extra richness.
20. Chicken with Saffron and Olives
Spanish chicken with saffron and olives is a vibrant one-pan dish that brings sunshine to your table. The recipe combines bone-in chicken pieces with the distinctive flavor of saffron threads and briny green olives.
Start by browning chicken thighs until the skin crisps. Add caramelized onions, garlic, and smoky paprika to build layers of flavor.
Saffron turns the sauce a beautiful golden color. Green Spanish queen olives add a tangy contrast that balances the richness of the dish.
Serve this over saffron rice or with crusty bread to soak up the sauce.
21. Spanish Aubergines Stuffed with Pisto
This Spanish dish features small aubergines (eggplants) about 12cm long, hollowed out and filled with a flavorful vegetable mixture. Pisto, the stuffing, is a traditional Spanish vegetable stew similar to ratatouille.
Combine finely chopped onion, red pepper, garlic, courgettes (zucchini), and tomatoes cooked in olive oil for the filling. Some recipes include dried chili flakes for a touch of heat.
You can add cheese on top before baking. The result is a colorful vegetarian main course that showcases rich Spanish flavors.
This recipe is forgiving and makes an excellent weeknight dinner when you want something impressive yet straightforward.
Essential Spanish Ingredients
Spanish cuisine relies on a foundation of quality ingredients that bring authentic flavor to every dish. These components transform simple recipes into memorable meals and are worth having on hand for any Spanish cooking adventure.
Key Spices and Seasonings
Saffron is Spain’s most treasured spice, adding distinctive color and flavor to paella and other rice dishes. Though expensive, a little goes a long way.
Smoked paprika (pimentón) comes in sweet, bittersweet, and hot varieties. This versatile spice gives Spanish chorizo its characteristic flavor and color.
Olive oil is fundamental to Spanish cooking. Spain produces some of the world’s finest extra virgin olive oils, used for cooking, finishing dishes, and simple tapas.
Other essential seasonings include:
- Fresh garlic
- Bay leaves
- Parsley
- Oregano
Sherry vinegar from Jerez adds depth to sauces and dressings with its complex flavor profile and mild acidity.
Staple Proteins in Spanish Cuisine
Jamón (dry-cured ham) is Spain’s culinary treasure. Jamón ibérico from acorn-fed pigs is considered the finest, with a rich, nutty flavor.
Chorizo brings smoky, paprika-infused flavor to countless dishes. You can slice and eat this cured pork sausage as is or use it to enhance stews and rice dishes.
Bacalao (salt cod) appears in dishes across Spain. Soak it before use to enjoy its distinctive flavor and texture.
Seafood plays a crucial role in coastal regions. Mussels, clams, and squid frequently appear in paella and seafood stews.
Eggs feature prominently in Spanish cuisine, starring in tortilla española (potato omelet) and many tapas dishes.
Traditional Vegetables and Legumes
Piquillo peppers are sweet, smoky red peppers often roasted, peeled, and served as tapas or stuffed with seafood or cheese.
Chickpeas (garbanzos) form the base of hearty stews like cocido madrileño and are essential in Spanish cooking.
Spanish cuisine makes excellent use of:
- Potatoes for tortilla española and patatas bravas
- Tomatoes for gazpacho and sofrito bases
- Eggplants, bell peppers, and onions for escalivada and other grilled vegetable dishes
Olives appear on nearly every Spanish table. Spain produces many varieties, from small arbequina to large gordal olives, each with distinctive flavors.
Beans like white beans (alubias) and lentils feature prominently in regional stews and soups, providing hearty sustenance in traditional dishes.
Cooking Techniques in Spanish Cuisine
Spanish cooking relies on a handful of essential techniques that bring out the best flavors from simple ingredients. These methods have developed over centuries and help create the distinct taste profiles that make Spanish food so beloved.
Sautéing and Pan-Frying Methods
Sofrito forms the flavor base of countless Spanish dishes. Start by slowly sautéing onions, garlic, and sometimes bell peppers in olive oil until soft and fragrant.
This simple technique builds a foundation of flavor that’s crucial for paellas, stews, and sauces. When making Spanish tortilla, master the art of slow-cooking potatoes and onions in abundant olive oil.
Gently poach the vegetables to soften them without browning. For meat dishes like pork secreto, high-heat searing creates a flavorful crust while keeping the interior juicy.
Let the pan get very hot before adding the meat, then resist the urge to move it too soon.
Slow Cooking and Braising
Estofados (stews) rely on long, slow cooking to develop complex flavors. You’ll typically brown meat pieces first, then add aromatics, wine, and stock before simmering for hours.
This patience transforms tough cuts into tender morsels.
The cocido madrileño technique involves cooking ingredients in stages. You’ll simmer meat and bones first to create a rich broth.
Then add vegetables and chickpeas at different intervals so nothing overcooks.
For dishes like fabada asturiana, overnight bean soaking is essential. You must then cook the beans gently with smoky meats like chorizo and morcilla.
Let the beans absorb the flavors without breaking apart.
Many Spanish braises feature a surprising technique called reposo. Allow the dish to rest off-heat for hours or even overnight before reheating and serving.
