38 recipes found
Spanish Lentil Stew (Lentejas con Chorizo)
Spain's everyday lentil stew: small brown lentils simmered gently with chorizo, a slow sofrito, and a snapped potato that thickens the broth on its own. One pot, no soaking.
Chicken and Noodles (Pollo con Fideos)
Braised chicken thighs with homemade noodles in rich broth, served over mashed potatoes. Comfort food at its most honest.
Fresh Spanish Chorizo (Chorizo Fresco)
Ground pork, pimentón, and garlic, stuffed into casings and used fresh, no curing required. The from-scratch version of the chorizo fresco that shows up in Patatas a la Riojana and Croquetas de Cocido Madrileño.
Tuna and Cheese Pasta (Pasta Cremosa con Atún y Queso)
Pantry tuna and a splash of cooking cream turn into a rich, cheesy pasta sauce in about 25 minutes, sautéed onion and garlic build the base, parmesan melts in at the end for a sauce that clings to every piece of pasta.
Rioja-Style Potato Stew (Patatas a la Riojana)
A rustic one-pot stew from La Rioja: potatoes torn by hand instead of sliced, simmered with chorizo in a deep pimentón broth that thickens on its own, no flour or roux needed.
Churros con Chocolate
Real Spanish churro dough is just flour, boiling water, and salt, no eggs, no butter, no sugar. Poured together, piped straight into hot oil, and fried until deep golden, then served with a thick Spanish hot chocolate for dipping.
Spanish Barra Bread (Pan de Barra)
Spain's everyday bakery loaf: a biga pre-ferment for real flavor, shaped short and thick, baked with steam for a crackling crust built to hold up under a bocadillo.
Galician Tuna Pie (Empanada Gallega de Atún)
A big, golden pie on a real yeasted dough, packed with a tomato-and-pepper sofrito, tuna, and hard-boiled egg. Empanada gallega, sliced into squares, made the traditional way.
Spanish Ham Croquettes (Croquetas de Cocido Madrileño)
The classic next-day dish from Madrid's beloved chickpea stew. Leftover meats folded into a thick béchamel, breaded, and fried until golden.
Paella Valenciana
Chicken, rabbit, and saffron rice cooked wide and shallow, with a crisp caramelized crust on the bottom. The most misunderstood technique in Spanish cooking, done the way Valencia actually does it.
Grilled Whole Branzino (Lubina a la Plancha)
Two whole fish, a hot grill, and almost nothing else. Branzino stuffed with lemon and garlic, grilled until the skin crisps and releases clean, Spanish coastal cooking at its simplest.
Spanish Potato Salad (Ensalada Rusa)
Boiled potatoes, carrots, and peas folded into tuna, egg, and mayonnaise. The tapas-bar classic that turns into the easiest potluck dish you will bring all summer.
